CrockPot Cream Corn

Image credit

This recipe is so easy and super delish! Next time I'm going to add a can of green chilies for a little zing.

CrockPot Cream Corn - Adapted from Southern Plate's CrockPot EBook
(Printable Recipe)

3 (12 oz) packages frozen corn
1 (8 oz) package cream cheese
1 stick butter
salt & pepper to taste

Spray crockpot with non-stick cooking spray. Place corn into the crockpot and put block of cream cheese on top (in the center). Slice butter all over corn and sprinkle with salt and pepper.

Cook on Low for 3-3 1/2 hours, stirring once or twice to incorporate the cream cheese as it melts. You do not want to cook this on high or the corn will get tough.

Broccoli Salad

I love this salad! It is the perfect blend of sweet and tangy and crunchy and chewy. So good!

Broccoli Salad - Adapted from my Southern Plate cookbook

(Printable Recipe)

4-5 cups chopped broccoli (you can chop and use the stalks too)

1/2 cup raisins (I used some golden and regular raisins)

1 (3oz) package real bacon bits

1/2 of a red onion, chopped

1 cup walnuts, coarsely chopped

1 cup mayo

1/3 cup sugar

1/2 cup apple cider vinegar

Combine broccoli, raisins, bacon bits, onion, and walnuts in a large bowl.

In a medium bowl, whisk may, sugar, and vinegar together until sugar dissolves. Pour over broccoli mixture. Stir until well coated and refrigerate until ready to serve.

Garlic Mashed Potatoes

Photo credits: Baco Recipes

Garlic Mashed Potatoes
(Printable Version)
5lb bag red potatoes, peeled and chunked
1 bulb of garlic, separated and cloves peeled
1 stick butter
1/2 - 3/4 cup chicken broth
1/2 cup sour cream
1/2 cup parmesan cheese
2 tsp salt
1 tsp garlic powder
1 tsp parsley (optional)

In a large pot boil potatoes and garlic cloves for 20 minutes or until tender; drain and return to pot. Add butter and cover with lid for 5 minutes to allow butter to melt. Add remaining ingredients and mash potatoes with an electric mixer. I start with 1/2 cup of chicken broth but then add more if the potatoes need to be creamier.

Visit The Happy Housewife for more great side dish recipes!

Zucchini Casserole

This casserole is fast and super yummy! It's one of my favorite "go-to" side dishes for church dinners or when I'm taking a meal to someone.

Zucchini Casserole (recipe from my Mom)
(Printable Version)
4-5 medium zucchini, washed and cut into chunks
1 onion, chopped
1 tsp. salt
1 stick butter
1 box chicken flavored stuffing mix
1 cup shredded carrots
1 cup sour cream
1 can cream of chicken soup

Cook zucchini, onion and salt in boiling water for 15 minutes. Drain thoroughly. In a bowl, microwave butter until melted; stir in stuffing mix and set aside. In another bowl, combine remaining ingredients.

Lightly grease a 13x9 glass baking dish. Layer: 1/2 of the stuffing mixture in the bottom of the pan, then add zucchini and onion, spread carrot mixture over zucchini, and then top with remaining stuffing mixture. Bake at 350 degrees for 30 minutes, or until golden brown.

Stuffed Zucchini

Stuffed Zucchini

2 large zucchini, washed and dried
1 egg
1 T. onion, finely chopped
1/2 cup parmesan cheese
1/2 cup shredded cheddar cheese
1 cup crushed corn flakes
1/2 tsp. salt
1/4 tsp. garlic powder

Poke zucchini with a fork (about 6 times each); place on a paper towel in the microwave. Microwave for 3 minutes on high; turn over, and cook 2 more minutes. Let cool for several minutes.

With a large knife, cut off the ends of the zucchini and discard. Cut zucchini in half lengthwise and scoop out pulp onto a cutting board. Place zucchini shells in a shallow lightly greased baking dish.

Roughly chop zucchini pulp and put in a medium bowl. Add remaining ingredients and mix well. Fill zucchini shells with pulp mixture. Bake at 375 degrees for 30 minutes or until lightly browned.

Print this recipe! .::See instructions in left sidebar::.

Roasted Red Potatoes

I adapted this recipe from my Mom. She gave me the general idea of what spices and stuff that she used and I added and changed some things.

2lbs red potatoes

2 Tbsp olive oil

1 tsp basil

1 tsp oregano

1 tsp garlic powder

2 tsp seasoned salt

3/4 cup Parmesan cheese

Wash potatoes and cut them into 1 inch cubes.

In a gallon-sized ziploc baggie combine potatoes and olive oil. Once potatoes are coated with oil, add remaining ingredients to baggie. Shake well to coat potatoes evenly.

Pour into a greased 13x9 glass baking dish. Bake at 400 degrees for 30 minutes. Remove from oven and stir. Bake for another 30-35 minutes or until browned.

Makes about 4 servings.