Tag: side dish

Grilled Sweet Potatoes

Grilled Sweet Potatoes

If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not […]

Tropical Fruit Salsa with Cinnamon Chips

Tropical Fruit Salsa with Cinnamon Chips

Raise your hand if you could use a little more fruit in your life. Well our Tropical Fruit Salsa with Cinnamon Chips is here to help you with that. Fruit Salsa makes the perfect appetizer or snack for summer because it’s so light and refreshing. […]

Traditional Thanksgiving Stuffing

Traditional Thanksgiving Stuffing

Call it stuffing or call it dressing, it really doesn’t matter as long as you call it delicious!!! Stuffing is one of my favorite parts of Thanksgiving. Our take on this Traditional Thanksgiving Stuffing is a classic, no frills, anything but basic holiday stuffing recipe. Even your pickiest of eaters will love this one. This recipe is great for large gatherings and can easily feed a crowd. An easy, family favorite dish that requires minimal prep work, leaving you a little extra time to mingle with guests, check on the bird, or catch a little bit of that football game. This tried and true recipe proves that sometimes simple really is best!

Here’s all you need: pork sausage, celery, onion, mayonnaise, mustard, rubbed sage, poultry seasoning, white bread, wheat bread, eggs, and chicken broth.

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When I said minimal prep work, ooh I meant it! Chop up some celery into small, bitesize pieces. And do the same with the onions too. I mean one could even do this ahead of time. Hint, hint!!! Need to make a dish to pass? Volunteer to make the stuffing. We’ve got ya covered. Easy breezy!!! Anyone can do this!

Traditional Thanksgiving Stuffing by Happylifeblogspot.com #stuffing #thanksgiving #thanksgivingrecipes #dressing #turkeystuffing #turkeydressing

Next, in a large skillet, cook the sausage, celery and onion over medium heat. Don’t worry about greasing the pan, the grease from the pork sausage will be enough to keep your veggies from sticking. Cook and crumble the meat until its no longer pink and the veggies are slightly tender. Drain any excess grease if necessary. In all honestly though I really didn’t feel the need to!

Traditional Thanksgiving Stuffing by Happylifeblogspot.com #stuffing #thanksgiving #thanksgivingrecipes #dressing #turkeystuffing #turkeydressing

Turn off the heat and stir in the mayo, mustard, sage and poultry seasoning. Sage gives this Thanksgiving stuffing a bit of a gourmet feel. Ooooh-la-la! Get ready to pass out the recipe. Or take it to your grave and pretend that you slaved away all day over this fabulous little side. It’ll be our little secret!

Traditional Thanksgiving Stuffing by Happylifeblogspot.com #stuffing #thanksgiving #thanksgivingrecipes #dressing #turkeystuffing #turkeydressing

Now onto the “bones” of this recipe, the bread! Believe it or not, stale bread works best in stuffing recipes. If you’ve got the time, place the bread in a single layer on the counter and leave it out overnight. I flipped this in the morning and let it sit for a couple extra hours to get both sides nice and crunchy. But if you don’t have that kind of time, or you ummm…just plain forgot, you can cut it into chunks and toast it in the oven at 325 degrees for about 25-30 minutes. Both methods will work just depends on your style!

Traditional Thanksgiving Stuffing by Happylifeblogspot.com #stuffing #thanksgiving #thanksgivingrecipes #dressing #turkeystuffing #turkeydressing

Next cut the bread into cubes.  This recipe calls for both white and wheat bread but you could always mix it up and toss in some sourdough too. Or maybe even some corn bread! Feel free to mix it up or add your own personal flair!

Traditional Thanksgiving Stuffing by Happylifeblogspot.com #stuffing #thanksgiving #thanksgivingrecipes #dressing #turkeystuffing #turkeydressing

In a small bowl, (or pyrex cup if you need to measure the liquid) whisk your eggs and chicken broth. Ok so you’re probably going to wanna work in batches from here on out if you’re making the FULL recipe. Because I for one, don’t have a bowl big enough to hold this massive amount of stuffing.

Traditional Thanksgiving Stuffing by Happylifeblogspot.com #stuffing #thanksgiving #thanksgivingrecipes #dressing #turkeystuffing #turkeydressing

So……in the largest bowl you can find in your kitchen…..mix half the bread cubes with half of the sausage mixture and mix to combine. Then pour half of the chicken broth mixture over top and gently toss to coat. We’re looking for this mixture to be moist but not mushy. #stuffinggoals Repeat with the remaining bread cubes, sausage mixture, and chicken broth mixture. Spray two 13X9 inch casserole dishes with cooking spray. Transfer the stuffing to the casserole dish and loosely cover with foil. Bake in a 350 degree preheated oven for 30 minutes. Uncover and bake for an additional 15 minutes.

Traditional Thanksgiving Stuffing by Happylifeblogspot.com #stuffing #thanksgiving #thanksgivingrecipes #dressing #turkeystuffing #turkeydressing

Remove from the oven and sprinkle with parsley to garnish. There you have it folks!! A picture perfect classic Thanksgiving Stuffing recipe that will stand the test of time. I guarantee you’ll be passing this dish around the Turkey Day table for years to come. Gobble til you wobble!!! Looking for more easy recipes to survive the biggest cooking day of the year?!? Try our Creamy Mixed Vegetable Casserole!  Traditional Thanksgiving Stuffing by Happylifeblogspot.com #stuffing #thanksgiving #thanksgivingrecipes #dressing #turkeystuffing #turkeydressing

Traditional Thanksgiving Stuffing

November 18, 2018
: 24 servings
: Easy

By:

Ingredients
  • 1 package (12 ounces) bulk pork sausage
  • 4 celery ribs, chopped
  • 1 large onion, chopped
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons prepared mustard
  • 4 teaspoons rubbed sage
  • 1 tablespoon poultry seasoning
  • 1 loaves (16 ounces each) day-old white bread, cubed
  • 1/2 loaf (16 ounces) day-old whole wheat bread, cubed
  • 2 large eggs, lightly beaten
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • Chopped fresh parsley to garnish
Directions
  • Step 1 Chop the celery and onion into small pieces. In a large skillet, cook the sausage, celery and onion over medium heat. Cook and crumble the meat until its no longer pink and the veggies are slightly tender. Drain any excess grease if necessary.
  • Step 2 Turn off the heat and stir in the mayo, mustard, sage and poultry seasoning.
  • Step 3 Cut day old bread into cubes. (Or toast fresh bread cubes in the oven at 325 degrees for about 25-30 minutes if day old is not available).
  • Step 4 In a small bowl whisk your eggs and chicken broth. Mix the bread cubes with the sausage mixture and stir to combine. Pour the chicken broth mixture over top and gently toss to coat. Work in smaller batches if necessary.
  • Step 5 Spray two 13X9 inch casserole dishes with cooking spray. Transfer the stuffing to the casserole dish and loosely cover with foil. Bake in a 350 degree preheated oven for 30 minutes. Uncover and bake for an additional 15 minutes.
  • Step 6 Remove from the oven and sprinkle with parsley to garnish. Enjoy!!

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Watermelon Cucumber Salad

Watermelon Cucumber Salad

Watermelon Cucumber Salad is the salad I’ve been missing all my life! Our garden is overflowing with cucumbers right about now and my hubby is. In. His. Glory!! But I’m not the type to just sit there and munch on a plain cucumber all on […]

Smoky Roasted Cauliflower

Smoky Roasted Cauliflower

I’ll admit it! We jumped on the trend train when it comes to cauliflower. We’ve tried the cauliflower pizza crust, and the breadsticks, and the cauliflower rice. But Smoky Roasted Cauliflower is hands down our favorite way to prepare it! The secret ingredient is smoked […]

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

I’ve been making this Creamy Macaroni and Cheese recipe for about 10 years now and it’s literally THE BEST!!  It’s so good in fact that it’s the ONLY mac and cheese recipe that gets made in our house! My hubby went to college at Penn State and we love this recipe because it reminds us of the macaroni and cheese served at The Corner Room in State College. He was obsessed with trying to duplicate their recipe and I stumbled across this one in a cookbook that looked pretty darn close. Boy was it right on point! The sauce is everything you want, thick, creamy and loaded with cheddar flavor. This classic macaroni and cheese recipe is made from scratch and easy to make. One bite and you’ll see why it’s our favorite!

Here’s all you’ll need: elbow macaroni, butter, flour, milk, sour cream, Velveeta cheese, Parmesan cheese, salt, pepper, ground mustard, and cheddar cheese.

Creamy Macaroni and Cheese ingredients

Start by cooking the elbow noodles according to package directions. Drain and set aside. Meanwhile, melt the butter in a medium saucepan. Once it’s completely melted, stir in the flour to form a paste. This will act as the base for that rich and creamy sauce!

Combine melted butter and flour to form a paste.

Gradually add the milk half a cup at a time and stir until smooth. I’ll add half a cup and stir until it starts to thicken slightly before adding more liquid.

Gradually add the milk half a cup at a time and stir until smooth.

Bring to a boil over medium heat and continue to stir until thickened, and I mean REALLY thick. Like pudding thick. This is the stick to your ribs kind of macaroni and cheese that we all know and love! It is doesn’t full on boil, that’s fine as long as it’s a nice, creamy consistency.

Bring to a boil over medium heat and continue to stir until thickened.

Next reduce the heat and stir in the sour cream, Velveeta cheese, Parmesan cheese, salt, pepper, and ground mustard until smooth. Continue to stir until the cheese is completely melted.

Reduce the heat and stir in the sour cream, Velveeta cheese, Parmesan cheese, salt, pepper, and ground mustard until smooth.

Lightly spray a casserole dish with nonstick cooking spray. Add the elbow noodles to the dish and toss with cheddar cheese. If you’re a fan of the crispy, cheesy top on your macaroni and cheese, then only add one cup of cheese during this step. Then top the casserole with the remaining cheese. We like to mix it up in our house!

Stir in the cheese sauce. This is NOT your blue box powdered cheese sauce! (not that there’s anything wrong with that)

Lightly fold in the sauce until every single inch of elbow noodles are covered in cheesy goodness!!! Bake uncovered in a 350 degree preheated oven for 35-40 minutes. The sauce will be nice and bubbly!

Grab yourself a fork and dive right in! The leftovers reheat wonderfully too…..if there are any!

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

February 28, 2018
: 6
: Easy

By:

Ingredients
  • 2 cups uncooked elbow macaroni
  • 1/2 cup butter
  • 1/2 cup flour
  • 1-1/2 milk
  • 1 cup (8 ounces) sour cream
  • 8 ounces Velveeta cheese, cubed
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 2 cups shredded cheddar cheese
Directions
  • Step 1 Cook noodles according to package directions. Drain pasta and set aside.
  • Step 2 Melt the butter in a medium saucepan. Stir in the flour to form a paste.
  • Step 3 Gradually add the milk, half a cup at a time. Boil over medium heat, continually stirring for about 2 minutes or until the sauce thickens.
  • Step 4 Reduce the heat and stir in the sour cream, Velveeta cheese, Parmesan cheese, salt, pepper, and ground mustard until smooth. Stir until the cheese is melted.
  • Step 5 Lightly spray a casserole dish with nonstick cooking spray. Add the elbow noodles to the dish and toss with cheddar cheese.
  • Step 6 Pour the cheese sauce over the noodles. Lightly fold in the sauce until the noodles are completely covered.
  • Step 7 Bake uncovered in a 350 degree preheated oven for 35-40 minutes. Enjoy!!

We’d love to hear from you! Leave us your comments and love down below!

Perfect Baked Potato

Perfect Baked Potato

There are some recipes that I feel like EVERYONE needs to know and this is one of those recipes!!! A classic baked potato….it should be simple, right?!? A quick internet search for “baked potato” will show you there are apparently about a gazillion ways to […]

Creamy Bacon Ranch Potato Salad

Creamy Bacon Ranch Potato Salad

My husband LOVES himself a good classic macaroni salad! Mayo, onion, celery, tuna….there in lies our problem. I hate the smell of tuna! I can eat it if it’s mixed in, but I really don’t like to be around just straight up tuna if I […]

Colorful Caprese Salad Kebabs

Colorful Caprese Salad Kebabs

This recipe is EVERYTHING!!! It’s 5 ingredients, it’s no bake, it’s simple, it’s easy to whip up, it can be made ahead of time, it’s impressive, it’s a crowd pleasing favorite, and it’s so versatile! You can bring it on a summer picnic in the park, serve at your fourth of july party, or even just pack it in your lunchbox for a healthy snack on the go! Caprese salads are so delicious to begin with…the ripeness and juiciness of the tomatoes, the texture and flavor of the mozzarella, and the way the fresh basil perfectly blends it all together…Mmm!! I love them. I really could eat these any place, any time. Like seriously!! Turning them into kebabs just makes it even more fun to eat!  So I’m going to dedicate this one to all of the kitchen newbies out there. I promise, you cannot mess this one up. Next time you are asked to bring a dish to a party, don’t run to the store and buy the pre made whatever you planned on bringing. Make this one instead! It’s a surefire way to really wow the crowd!! Oh and…just be sure to make enough….these will go fast!!

Here’s all you’ll need: Cherry or grape tomatoes, marinated mozzarella, basil, olive oil, balsamic vinegar, and shish kebab skewers. (The tomatoes and mozzarella pictured are enough to make a double batch. The recipe is for a single batch. )

Rinse tomatoes and basil. Is there anything that’s better than fresh tomatoes in the summer?!? I mean besides THIS recipe!

Thread a tomato onto the skewer. Then add the basil, and the mozzarella. Try not to eat all the cheese as you’re assembling! (talking to myself obviously!!) Some of the basil leaves were gigantic so I cut them in half, but it’s all personal preference.


Now do it again. Keep repeating the pattern until you run out of room on the skewer. See! I told you this was an easy one!!


They look beautiful already but we’re going to take it up a notch and add a light dressing! This dish is so colorful! (and flavorful too! Just wait til you try it!)

Add olive oil and balsamic vinegar to a small container with a lid.


Shake it up to combine!


Drizzle over kebabs and serve! Really that’s it! If I don’t plan on serving them right away, I toss them in the refrigerator and add the dressing right before serving. Really wishing I hadn’t eaten the rest of the cheese right now so I could make some more!!!

Colorful Caprese Salad Kebabs

June 28, 2017
: 10

By:

Ingredients
  • 1 pint grape tomatoes
  • 12 oz marinated mozzarella balls
  • 20 basil leaves
  • 2 Tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • wood skewers
Directions
  • Step 1 Rinse tomatoes and basil.
  • Step 2 Thread a tomato on the skewer. Follow with basil and then mozzarella.Repeat pattern until skewer is full.
  • Step 3 Combine oil and balsamic vinegar. Drizzle over kebabs and serve.
  • Step 4 Make another batch because you’ll want more!

Leave us your comments and love down below!