Sides and Vegetables Recipes

Stuffed Baked Potato Bites

1 pkg. BAKED POTATO SOUP MIX
boiling water
8 oz. shredded cheddar cheese
2 eggs
¼ cup milk
bread crumbs

In a bowl, place BAKED POTATO SOUP MIX, and add boiling water to make into thick mashed potatoes.  Stir in shredded cheese. Let cool and set up in fridge (this can be done ahead of time).  Remove, and in a bowl mix 2 eggs with milk. Place bread crumbs in another bowl. Working quickly, take a 1 T. cookie scoop of cold mashed potatoes, drop into the egg wash, and then roll in bread crumbs. Placed on a foil-lined cookie sheet. Continue until done.  Bake at 375 for 10 minutes or until browned. Remove and serve warm.
By Roberta Whalen

Orange-Lemon Mashed Sweet Potatoes

6 lg. sweet potatoes

¼ c. orange juice

3 T. DREAMSICLE PIE MIX

1 T. LEMONADE PIE MIX

zest of 1 orange and 1 lemon

sprinkle of brown sugar

Bake sweet potatoes in 375 degree oven for approximately 1 hour (or until soft).  To microwave – poke holes in potato & microwave 3 minutes – check for softness and continue for 1 minute intervals. Slice in half and scoop out the centers of the potatoes into a standing mixer; add in orange juice, DREAMSICLE PIE MIX, LEMONADE PIE MIX, and the zest of 1 orange and 1 lemon. Mix in mixer until smooth, then place in a serving bowl and top with a sprinkle of brown sugar.

By Roberta Whalen

 

 

Sweet Potato Pie

1 (29 oz.) can sweet potatoes

GRANDMA’S PUMPKIN PIE MIX

2 eggs

1 c. evaporated milk

¼ tsp. vanilla

unbaked 9” pie shell

1 (3 oz) bag CINNAMON SUGAR PECANS, divided

 

Drain and mash canned sweet potatoes. Add GRANDMA’S PUMPKIN PIE MIX, eggs, evaporated milk, and vanilla.  Mix well. Grind ¾ of the bag of CINNAMON SUGAR PECANS in a food processor and add to the mixture. Pour into unbaked pie shell and top with a few extra whole pecans.  Bake as directed on package.

By Roberta Whalen

 

 

Sweet Sweet Potatoes

1 (29 oz) can sweet potatoes

1 (8 oz) can crushed pineapple

1 pkg. CARROT RAISIN CHEESECAKE MIX

dash of allspice or pumpkin pie seasoning

 

Place sweet potatoes in a buttered 9×9 baking dish. In a bowl, mix pineapple, CARROT RAISIN CHEESECAKE MIX and a dash of allspice or pumpkin pie seasoning. Spread mixture over the sweet potatoes and bake at 350 degrees for approximately 15 minutes or until bubbly and hot. This is a great, healthier alternative to the classic marshmallow covered sweet potatoes.

By Roberta Whalen

 

Yummy Casserole

¼ green bell pepper, diced
¼ red bell pepper, diced
1 sm. onion, chopped

few T. of butter or margarine
1 pkg. CHEESY POTATO CASSEROLE, prepared

3 cups water

1 (11 oz) can cheese soup

1 c. milk

¼ c. melted margarine

8  lg. eggs

½ tsp. pepper
1 tsp. of salt, more or less to taste

½ pkg. BACON FLAVORED DIP MIX

2 ¾ c. shredded sharp cheddar cheese

Preheat oven to 350º. Grease a 9×13 dish. Sauté the peppers and onions until soft.   Prepare CHEESY POTATO CASSEROLE as directed on package.  Whisk eggs into the dish and add salt, pepper, ½ pkg. BACON DIP MIX, and vegetable mixture. Pour into prepared pan spreading mixture evenly. Sprinkle with the shredded cheese. Then sprinkle PARMESAN HERB MIX over the top before baking. Bake for 45 minutes, until center is set or knife inserted in center comes out clean. Makes 6-8 servings.

By Kista Taylor

 

Herb Roasted Potatoes
4-6 lg. baking potatoes

olive oil

½ to 1 full pkg. HERB DIP MIX

 

Cut potatoes into chunks. Place in a large baggie, drizzle with olive oil, seal bag, and shake to coat. Then add ½ to 1 full pkg. of HERB DIP MIX (depending on how many potatoes you are making). Rezip and shake again to coat. Spread on a cookie sheet and bake at 400 degrees for 30-40 minutes or until fork tender.

By Roberta Whalen

 

 

Twisted Mashed Potatoes
5 lg. potatoes, boiled (Yukon Gold are good for this recipe)

½ c. sour cream

½ stick butter

1 pkg. SPINACH DIP MIX

milk, cream or buttermilk, as desired for potatoes

 

Before mashing potatoes, add sour cream, butter, 1 package of SPINACH DIP MIX, and milk, cream or buttermilk, as desired. You will have a nicely seasoned and pretty speckled mashed potato surprise.

By Roberta Whalen

 

Garlic Twice-Baked Potatoes
2-3 T. GARLIC ONION DIP MIX
1 tsp. oil
4 lg.baking potatoes (2 ½ lb)
1 c. sour cream
½ lb. (8 oz.) Velveeta cheese, cut up, divided
¼ c. grated parmesan cheese
4 slices bacon, crisply cooked, drained, and crumbled
Preheat oven to 400°F. Prick potatoes in several places with fork. Bake potatoes 1 hour. Reduce oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes in half crosswise. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Add 2-3 T. of GARLIC ONION DIP mix to potatoes. Add sour cream, three-fourths of the Velveeta and the parmesan cheese; beat until fluffy. Spoon evenly into shells, filling as necessary to use all the filling; place in shallow baking dish. Bake 30 minutes and top with remaining Velveeta. Bake an additional 5 minutes or until Velveeta is melted. Sprinkle with bacon.

By Kista Taylor

 

Garlic Potato Slices

1 lg. baking potato, washed, and sliced with the skin on

¼ stick butter

2 tsp. of GARLIC MASHED POTATO MIX-IN

Place your prepared potato in a microwave-safe baking dish. Slice butter into small pieces and place on top of potato slices. Microwave 4 minutes on high. Stir and mix in GARLIC MASHED POTATO MIX-IN. Microwave 2 more minutes. Stir again. Microwave 2 more minutes. Stir before serving.

By Deb Templeton

 

Cheesy Garlic Mashed Potatoes
8 tsp. GARLIC MASHED POTATO MIX-IN
1 c. shredded cheddar cheese
¼ c. sour cream
instant potatoes (4 cups prepared)

Make potatoes as directed on instant potato package. Add cheese, sour cream, and  GARLIC MASHED POTATO MIX-IN. Stir and serve immediately.

By Kista Taylor

 

Ultimately Easy Stuffed Baked Potatoes 

instant potatoes (4-6 cups prepared according to the box directions)

1 c. sour cream

½ c. chopped chives

2 c. shredded cheddar cheese

¼ c. butter

1 pkg. BACON DIP MIX

1 more cup shredded cheddar cheese

few pats butter

Add sour cream, chives, 2 cups of cheese, and ½ stick of butter to your mashed potatoes.  Mix and transfer to a 9×13 baking dish. Spread out and top potatoes with 1 pkg. of BACON DIP MIX, 1 more cup of shredded cheddar cheese and a few pats of butter. Bake in over at 350 degrees for 20 minutes or until cheese is melted. All the best of a baked potato in a quick and easy side dish or great casserole for a pot luck.

By Kista Taylor

 

Twice Baked Potato Casserole  


5 lbs. all-purpose potatoes, peeled and quartered
½ stick (4 T.) butter
1 ½ c. shredded reduced-fat cheddar cheese, divided
1 c. 1% low-fat milk
1 c. reduced fat sour cream
2 eggs
1 pkg. GARLIC MASHED POTATO MIX-IN
1 c. sliced scallions
4 slices bacon, cooked crisp
2 ½ tsp. salt
½ tsp. ground black pepper
Preheat oven to 350 degrees. Lightly coat a shallow 3 quart baking dish with non-stick cooking spray. Cook potatoes in a large pot with water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in milk, sour cream, eggs, and 1¼ cup of cheese until blended. Then add the GARLIC MASHED POTATO MIX-IN,

¾ cup of scallions, 2 slices of bacon, crumbled; salt and pepper. Spoon into the prepared baking dish. Sprinkle with remaining ¼ cup cheese and 2 slices of bacon, crumbled. Bake uncovered for 40 minutes or until the top is lightly golden brown. Sprinkle with remaining ¼ cup scallions.

By Kista Taylor

 

Mexican Fiesta Steak Fries

3 lg. red skinned potatoes, cut into wedges

olive oil

2 to 4 T. MEXICAN FIESTA DIP MIX

Place all potato wedges in a large 1 gallon sized zip-top baggie. Drizzle with a little olive oil, zip top closed and shake to coat all sides of wedges with oil. Open baggie and sprinkle in 2 to 4 T. MEXICAN FIESTA DIP. Zip top closed and shake to coat wedges with mix. Open bag and pour out onto baking sheet. Separate wedges so they are only 1 layer thick in pan. Put in preheated 350º oven for approximately 30 minutes, or until fries are fork-tender. Remove and Enjoy!!

By Sheela Teery

 

 

Baked Broccoli Casserole

1 pkg. POTATO SOUP MIX

1 and 1/2 c. milk or half and half

2 c. water

¼ c. margarine

1 lb. thawed frozen chopped broccoli            

1 (12 oz.) bag shredded cheddar cheese

¾ c. diced onion

1 (10.5 oz.) can of cream of mushroom soup

1 pkg. Stove Top Stuffing Mix or similar boxed stuffing mix

1 pkg. BACON DIP MIX (optional)

 

Prepare POTATO SOUP MIX as directed, but not as much milk for mashed potatoes. In a bowl mix together broccoli, 1/2 bag of shredded cheddar cheese, onion, and cream of mushroom soup. Set aside. In another bowl, combine Stove Top Stuffing Mix and 1 cup of boiling water. Mix until moistened (add more if needed). In a buttered 9×13 casserole dish, spread the stuffing mix on the bottom and press down, top with the broccoli mixture and then top with the potatoes. Sprinkle the top with the rest of shredded cheddar cheese and 1 pkg. of BACON DIP MIX. Bake at 350 for 45 minutes. (You can also substitute your favorite vegetable for the broccoli – asparagus, mixed vegetables, etc)

By Roberta Whalen

 

Parmesan Garlic Broccoli

a bunch of broccoli

olive oil

1 pkg. GARLIC MASHED POTATO MIX-IN

fresh grated parmesan cheese

 

Trim broccoli into spears (including trimmed stems), place on a baking sheet and drizzle olive oil over them. Sprinkle with GARLIC MASHED POTATO MIX-IN seasoning. Place in 400 degree oven for about 10 minutes. Then sprinkle with fresh grated parmesan cheese and place under the broiler for about 3-4 minutes, until the cheese is melted and the broccoli is just starting to crisp. Yummy!

By Kista Taylor

Smothered Green Beans
1 (16 oz.) pkg. frozen French cut green beans, thawed

splash of olive oil

1 tsp. garlic

1 small onion, chopped

1 pkg. BACON DIP MIX

In a sauté pan, add a splash of olive oil, garlic, onion, and BACON DIP MIX. Add the green beans, cover and sauté until hot, adding olive oil as needed. Serve family style.

By Kista Taylor

 

Sweet Carrots

1 lb. bag of baby carrots

1 T. caraway seeds

½ pkg. CARAMEL APPLE DIP MIX

Boil carrots until tender, drain, then sauté for 5 minutes with caraway seeds and ½ pkg. CARAMEL APPLE DIP, with a few drops of water. Stir until coated and mixture makes a glaze.

By Roberta Whalen

 

Maple Spice Glazed Carrots
½ lb. cooked carrots (fresh, frozen or canned)

¼ c. maple syrup

2 T. HOT SPICED CIDER/WINE MIX

Take cooked carrots and top with maple syrup mixed with HOT SPICED CIDER/WINE MIX. Toss, pour into 9×9 pan and bake in oven for 10 min at 350.

By Roberta Whalen

 

 

Spinach and Feta Brown Rice

1 T. olive oil
1 tsp. fresh garlic
3 T. feta cheese
½ c. fresh mushrooms, chopped
½ pkg. SPINACH DIP MIX

1 c. cooked brown rice
In skillet, sauté mushrooms and garlic in olive oil until mushrooms are well cooked. Add cooked brown rice. Stir in SPINACH DIP MIX and let sit on low to medium heat until Mix is well blended. Add feta and serve.

By Kista Taylor

Corn Cakes

1 pkg. POTATO SOUP MIX

1 c. boiling water

salt and pepper to taste

1 c. fresh, frozen or drained canned corn

1 c. Italian bread crumbs or plain bread crumbs

olive oil

(you can season the bread crumbs with 1 T. of any of our savory dip mixes to switch up the flavors).

Add boiling water to the POTATO SOUP MIX and mix together to make a thick mashed potato. Add corn, salt and pepper to taste. Mix and refrigerate for 4 hours or overnight. Remove the mixture as it will be more solidified after refrigeration. Scoop out a golf ball size scoop, using a cookie scoop if you have one. Drop onto a cookie sheet. Take each ball and flatten out with a spatula slightly, to about a ¼ inch round disc. Pour bread crumbs in shallow bowl. Using a fork, dip the corn cakes into the bread crumbs. Fry for about 2 minutes on each side in a sauté pan with a shallow coating of olive oil.

By Roberta Whalen

 

Barbequed Corn

2 c. salted butter

1 pkg. GARLIC ONION DIP mix

10 ears fresh corn (shucked and silks removed)

In the microwave or in a small saucepan, melt 2 cups salted butter. Add 1 pkg. of GARLIC ONION DIP mix until well combined. Take 10 ears of fresh corn, and place each corn on top of one piece of heavy-duty foil. Brush each ear generously with the butter mixture. Wrap and seal the foil loosely but leave room for expansion. Then cut a very small hole in the foil to allow steam to escape. Grill over medium coals for about 15-20 minutes (the larger ears may take a little longer). Unwrap VERY carefully and re-brush each ear generously with the butter mixture and serve!

Author Unknown, but taste tested by The Gourmet Cupboard

 

Dinnertime Dill Scramble

6 eggs

2 T. DILL DIP MIX

½ c. milk

sour cream or crème fraishe (optional)

sprinkle of capers and/or more dill (optional)

Whisk together eggs, DILL DIP MIX, and milk. Pour into a skillet over medium heat. Scramble as usual. Serve and top with a dollop of sour cream or crème fraishe and a sprinkle of capers or more dill. Serve with a side of herbed biscuits.

By Roberta Whalen

 

Greek Scrambled Eggs

4-6 lg. eggs

¼ c. of milk

½ -1 pkg. SPINACH DIP MIX

2-3 T. sun-dried tomato pesto

½ c. crumbled feta

For garnish: a few Greek olives and a sprig of cilantro

 

Mix together eggs, milk, SPINACH DIP, sun-dried tomato pesto, and feta. Pour into your skillet and cook as normal. Garnish with a few Greek olives and a sprig of cilantro. Even scrambled eggs can be gourmet!

By Roberta Whalen

 

Queso Fresco

½ stick butter, melted

3 T. flour

2 ½ c. milk

1 pkg. QUESO WITH A KICK MIX

1 pkg. (2 c.) shredded Mexican or manchego cheese

For spicy macaroni and cheese dish: 1 lb. of cooked elbow pasta

Mix together in a sauce pan, butter and flour and stir to make your rue. Be careful not to burn. Add in milk a little at a time and continue to stir until thickened over medium heat. Add in 1 pkg. of QUESO WITH A KICK and cheese. Use as a cheese dip or mix into pasta for a spicy macaroni and cheese dish.

By Roberta Whalen

 

 

Not All Day Baked Beans

3 (16 oz.) cans pinto beans

1 sm. onion, finely diced

½ pkg. BACON DIP MIX

½ pkg. CARAMEL APPLE DIP MIX

1 c. your favorite BBQ sauce

Rinse and drain pinto beans and place in a sauce pan with onion, BACON DIP MIX, CARAMEL APPLE DIP MIX, and BBQ sauce.  Simmer on the stove for 30 minutes or place in a crock-pot on low for 4-6 hours if you have the time and need to transport for a party.

By Roberta Whalen

 

Spinach and Mushroom Casserole

1 (6 oz.) box stuffing mix

1 pkg. SPINACH DIP MIX

1 (10.5 oz.) can cream of mushroom soup

1 c. hot water

Mix together stuffing mix, SPINACH DIP MIX, mushroom soup, and water. Spread into a greased 9×13 baking dish and bake at 350 degrees for 20-30 minutes. Cut into squares and serve as a side dish to chicken or turkey.

By Roberta Whalen

 

Beer Bread Stuffing

1 pkg. BEER BREAD MIX, prepared

1 (12 oz.) can beer or (12 oz.) can of clear carbonated soda

optional: butter for the top of the bread

1 stick butter

2 ribs celery, chopped

1 med. onion, chopped

1 lb. lean ground sausage

salt, pepper, and sage to taste

2 c. chicken stock

 

Prepare and cook BEER BREAD MIX as directed with beer or soda. Meanwhile, sauté butter, celery, onion, and sausage. Season with salt, pepper, and sage. Sauté until sausage is cooked and veggies are translucent. Take half the BEER BREAD, slice and crumble it by hand and place into the sautéed veggie mixture. Add chicken stock, slowly, until lightly moistened. You may not use all of the chicken stock; you don’t want to over-water it. Pour mixture into a buttered 9×13 baking dish and bake at 350 degrees for 30-40 minutes, until golden brown. You can freeze the other half of bread to serve later or make more stuffing.
By Roberta Whalen

 

Pumpkin Bread Stuffing

1 pkg. PUMPKIN BREAD MIX, prepared

4 oz. canned pumpkin

2 eggs

½ c. oil

1/3 c. water

1 stick butter

2 ribs celery, chopped

1 med. onion, chopped

1 granny smith apple, chopped

1 lb. lean ground sausage

salt, pepper, and sage to taste

1 c. raisins or dried cranberries (optional)

2 c. chicken stock

 

Prepare PUMPKIN BREAD MIX as directed, use only 4 oz. of pumpkin. Meanwhile, sauté butter, celery, onion, apple, and 1 lb. lean ground sausage. Season with salt, pepper, and sage. Sauté until sausage is cooked and veggies are translucent. Add raisins or dried cranberries (optional). Take half the PUMPKIN BREAD and slice and cube it, or crumble it by hand into the sautéed veggie mixture. Add about 2 cups of chicken stock, slowly, until lightly moistened. You may not use all of the chicken stock; you don’t want to over-water it.  Pour mixture into buttered 9×13 baking dish and bake at 350 degrees for 30-40 minutes, until golden brown.

By Roberta Whalen

 

 

 

Homemade Applesauce with Raisins

8 lg. Macintosh apples

¼ c. water or apple juice

1 pkg. CARROT RAISIN CHEESECAKE SPREAD

 

Core and slice apples. Place in a saucepan with water or apple juice. Boil on medium high until apples are soft and liquid is absorbed. Turn heat off and mash in pan with a potato masher. I like a chunky applesauce, so it doesn’t need to be completely smooth. Stir in CARROT RAISIN CHEESECAKE SPREAD. Let sit and cool before serving at room temp or cold.

By Kista Taylor

 

Winter Ale Fried Vegetables

1 pkg. GANPAW’S BEER BATTER MIX made with your favorite winter ale

favorite veggies, chopped (broccoli, mushrooms, zucchini, etc).

Dipping Sauce optional:

½ c. mayo

½ c. sour cream

½ pkg. BRUSCHETTA MIX

 

Mix together GANPAW’S BEER BATTER MIX with your favorite winter ale. Set aside. Cut up your favorite veggies. Prepare as directed on the package for frying. Drain on a paper towel and set aside. Optional dipping sauce: Mix together mayo, sour cream, and  BRUSCHETTA MIX.

By Kista Taylor

 

Mexican Fiesta Beer Batter

1 ½ c. flour

1 ½ tsp. baking powder

1 ½ T. MEXICAN FIESTA DIP MIX

12 oz. warm beer

Mix flour, baking powder, and MEXICAN FIESTA DIP MIX. Stir in approximately 12 ounces warm beer (enough to make a nice consistency). Use immediately.

Use for onion rings, vegetables, fish, etc.

By Sheela Terry

 

Tex-Mex Mac Attack

1 pkg. QUESO WITH A KICK, prepared

1 lb. Velveeta cheese of Mexican Velveeta

½ (10 oz.) can chopped tomatoes or Rotel

1 lb. of elbow macaroni

1 (6 oz.) box Stove Top from the box without the seasoning

shredded cheese or parmesan (optional)

 

Prepare the QUESO WITH A KICK as directed with Velveeta. Boil macaroni, drain, and toss in the Velveeta dip. Mix until coated. Spread in a 9×13 baking dish. Top with stuffing.  Sprinkle with additional shredded cheese or parmesan if desired. Bake at 375 degrees for 30 minutes, or until bubbly.

By Roberta Whalen