Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingred…
Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingredients and 30 minutes required, making it perfect for everything from weeknights to busy holiday dinners (you’ll be able to SQUASH it in).
This Cranberry Sauce is the a classic make-ahead cranberry recipe with notes of orange. It’s super easy to make it yourself and it tastes a million times better than store bought! Cranberry Sauce is a staple for so many people during the holidays. Alongside meat, veggies, and stuffing it’s a classic Thanksgiving recipe! It’s made…
This Cranberry Sauce is the a classic make-ahead cranberry recipe with notes of orange. It’s super easy to make it yourself and it tastes a million times better than store bought!
Cranberry Sauce is a staple for so many people during the holidays. Alongside meat, veggies, and stuffing it’s a classic Thanksgiving recipe! It’s made with fresh cranberries and it has hints of orange, which adds such a freshness. I thought I hated cranberry sauce until I made it at home from scratch – it’s unbelievably easy and delicious! PLUS you can make it ahead of time and store in the fidge or freezer – making the holiday much easier.
Ingredients Needed
Cranberries: I used fresh cranberries, but you could use frozen thawed cranberries.
Orange: Orange zest and juice add the best hint of tang and citrus that goes so well with the sweet cranberry.
Cinnamon: Cinnamon is a classic holiday spice – you could also add a cinnamon stick during cooking and remove it once it cools.
Sugar: Granulated sugar adds the sweetness needed to counteract the tartness of the berries.
Variations: Add chopped pecans, vanilla extract, or a pinch of nutmeg at the end of cooking.
You’re not missing anything – there is no cornstarch in this recipe. The pectin in the fruit, along with the sugar, are all the thickeners you need.
How to make Cranberry Sauce
Add sugar, orange zest, water, and orange juice to a medium pot. Cook over medium-high heat until it comes to a boil.
Once boiling, add cranberries and cook until they pop and thicken. For a thinner sauce, cook less time. For a thicker sauce, cook the full time.
Place in a bowl and let come to room temperature, then cover and chill until ready to use. It will thicken more as it cools.
Ways to Use Cranberry Sauce
There are so many ways to use this sauce beyond the traditional side dish:
Make a turkey sandwich with leftover turkey and stuffing.
Add it to oatmeal or yogurt!
Expert Tips
If you use frozen berries, make sure to pat them dry after defrosting.
If you want a thicker jam, cook for the full time. Cook for less time if you like a thinner sauce.
Store cooled cranberry sauce in an airtight container and store in the refrigerator for about 3-4 days or freeze for a month, making it the perfect make ahead side dish.
Homemade Cranberry Sauce is so easy to make and it tastes so much better than store bought. This cranberry sauce recipe has notes of orange and is delicious.
Add sugar, orange zest, water, and orange juice to a medium saucepan. Stir to combine and then cook over medium heat until it comes to a boil.
Once boiling, add cranberries and cook, stirring often, until they pop and thicken, approximately 8-12 minutes. For a thinner sauce, cook less time. For a thicker sauce, cook the full time.
Place in a bowl and let come to room temperature, then cover and chill until ready to use. It will thicken more as it cools.
Notes
Store in an airtight container in the refrigerator for several days or freeze for up to a month.
Busy, chilly days call for EASY, warming soups! Enter: Our 1-POT Spicy Pumpkin Soup with coconut milk, tomatoes, and warming Caribbean-inspired spices. It’s delicious, comforting, and comes together with simple pantry staples!
Even better? There’s mini…
Busy, chilly days call for EASY, warming soups! Enter: Our 1-POT Spicy Pumpkin Soup with coconut milk, tomatoes, and warming Caribbean-inspired spices. It’s delicious, comforting, and comes together with simple pantry staples!
Even better? There’s minimal chopping and it’s ready in about 30 minutes. Let’s make soup!
This pumpkin soup is about as simple + flavorful as it gets! Chop onion, garlic, and ginger, then add a few everyday spices, open a few cans, and let it simmer.
These Make Ahead Mashed Potatoes are the perfect recipe for any holiday or even just weeknight dinner: Make them up to a day ahead! They’re full of butter and cream cheese and are the best mashed potatoes I’ve ever had. Make-Ahead Mashed Potatoes I didn’t eat a lot of mashed potatoes growing up, but as…
These Make Ahead Mashed Potatoes are the perfect recipe for any holiday or even just weeknight dinner: Make them up to a day ahead! They’re full of butter and cream cheese and are the best mashed potatoes I’ve ever had.
Make-Ahead Mashed Potatoes
I didn’t eat a lot of mashed potatoes growing up, but as an adult I have fallen head over heels in love with mashed potatoes. Mashed potatoes are fantastic all year round, but I always find myself making them at holidays. The holidays are the time of year that it is crucial to make things ahead of time to take some stuff off our plates.
These make ahead Mashed Potatoes are the perfect way to get ahead of your holiday cooking! They have the perfect soft and creamy texture. Butter and cream cheese make these potatoes the most fluffy recipe that you can make ahead and eat whenever!
Ingredients Needed
Potatoes: I used russet potatoes and find they work best.
Cream Cheese: Regular is best, but low fat works too.
Butter: Makes these creamy and tasty – use real butter!
Milk: Any kind of milk works.
How to make Mashed Potatoes Recipe
Peel and dice potatoes in similar sizes and shapes. Place in a large pot of water and bring to a boil. Cook until the potatoes are fork tender (when stabbed with a fork they fall off on their own).
Drain the potatoes and place them back in the pot over very low heat. Mash with a potato masher until all the big chunks are broken up.
Add the cream cheese and butter to the pan then mash the cream cheese and butter into the potatoes, adding the milk and seasoning to taste.
Remove from heat and serve or place in baking dish or casserole dish.
Make ahead instructions: make up to one day ahead. Store in a covered container. Let come to room temperature before reheating. Reheat in the oven or microwave until hot. You may need to add a bit more butter or milk to get them back to desired texture if you’re reheating.
Expert Tips
If you need to reheat them:
If I make these the day of serving, I just leave them on the counter, covered. They’ll stay mostly warm depending on how long they sit, then I pop them into the oven while the turkey or meat rests (or I reheat in the microwave).
If I make these the night before, I make sure to remove them from the refrigerator to come to room temperature, then I pop them in the oven or microwave to reheat. If they’ve sat overnight, you may need to add a bit more milk to get that creamy texture.
FAQs
How to store them?
You can store them in the fridge while waiting to reheat them! You can also put them in the freezer after you are done with them.
These make ahead mashed potatoes are the perfect recipe for any holiday. Make them up to a day ahead! They’re full of butter and cream cheese and are the best mashed potatoes I’ve ever had.
Peel and dice potatoes. I like to dice them small so they cook faster. Add them to a large pot and fill with water one inch above the potato line.
Bring to a boil and cook about 10-15 minutes (cooking time will depend on potato size), or until the potatoes are fork tender (when stabbed with a fork they fall off on their own).
Drain the potatoes and place them back in the pot. Place the pot back on the burner over very low heat. Mash with a potato masher until all the big chunks are broken up.
Add the cream cheese and butter to the pan. Put the lid on top and let sit for about 30 seconds, then mash the cream cheese and butter into the potatoes, adding the milk and seasoning to taste. Add more milk if desired for creamier mashed potatoes.
Remove from heat and serve or place in serving dish.
Make ahead instructions: make up to one day ahead. Store in a covered container. Let come to room temperature before reheating. Reheat in the oven or microwave until hot. You may need to add a bit more butter or milk to get them back to desired texture if you’re reheating.
Video
Notes
For best results, use whole milk, regular butter, and full-fat cream cheese.
Use a mixer if you want silky smooth potatoes.
I use Lawry’s Seasoning Salt. Use your favorite brand.
These Roasted Green Beans are the perfect side dish for any meal! This easy recipe is full of flavor – baked green beans are the best vegetable, especially when they’re covered in bacon and onions! I actually love vegetables however they’re cooked, roasting them is my absolute favorite. From broccoli to asparagus to green beans,…
These Roasted Green Beans are the perfect side dish for any meal! This easy recipe is full of flavor – baked green beans are the best vegetable, especially when they’re covered in bacon and onions!
I actually love vegetables however they’re cooked, roasting them is my absolute favorite. From broccoli to asparagus to green beans, roasting vegetables brings out a delicious flavor that’s so much better than just steaming or sautéing. I’ve discovered I like so many more vegetables when I roast them, including Brussels sprouts and cauliflower.
This simple side dish is easy to prepare and even easier to clean up, and will add a bit of green on your dinner table. There are so many ways you can make these roasted green beans: with bacon, with onions, or even with parmesan. Adding the bacon makes it the ultimate comfort food side dish.
Ingredients for Baked Green Beans
Green Beans: I prefer using fresh green beans and buy the bag so they already come cut or trimmed. But you can substitute thawed frozen green beans.
Onion: White or yellow onions are great in this dish but you can also use a shallot.
Bacon: I prefer center cut bacon, but use your favorite kind.
Salt and Pepper: This should be to taste.
How to make Roasted Green Beans
You start this dish by frying up some bacon. Dice it up firs, then cook it to however crispy you like it. Reserve the bacon fat to season the vegetables with!
Make sure your onion is chopped bite size. And you can chop the green beans or leave them long.
Toss green beans and onions in the bacon fat and add some pepper and a pinch of salt.
Place the green beans and onions on a cookie sheet covered with foil and sprayed with nonstick cooking spray. Bake until cooked through.
Once the green beans and onions are roasted, toss them with the bacon bits and serve. The bacon grease adds extra flavor and everyone will love that they have a green side dish that’s not a boring one!
Expert Tips
Make the perfect crunchy roasted green beans:
Try to place the green beans on the baking sheet in an even layer.
Stir at least twice during cooking to ensure even roasting.
Toss your green beans with bacon grease for extra flavor.
Serve hot, but store in the refrigerator for up to 3 days.
Be sure to stir them at least once or twice during cooking to make sure they cook evenly.
FAQs
Can you use frozen green beans?
Using frozen green beans in this recipe: thaw and drain them. They will need less time to roast than fresh beans.
How to store leftover green beans?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy every bite of our pumpkin bars topped with creamy frosting. Easy to make, this pumpkin-spiced dessert is ideal for fall gatherings and holiday treats!
Enjoy every bite of our pumpkin bars topped with creamy frosting. Easy to make, this pumpkin-spiced dessert is ideal for fall gatherings and holiday treats!
This Corn Casserole Recipe is a delicious classic comfort food dish. It has all of the flavors you love in a corn bake and you only need five ingredients and one bowl to make it! If you’ve never had a sweet corn bake, it’s sort of like a cross between creamed corn, corn pudding, and…
This Corn Casserole Recipe is a delicious classic comfort food dish. It has all of the flavors you love in a corn bake and you only need five ingredients and one bowl to make it!
If you’ve never had a sweet corn bake, it’s sort of like a cross between creamed corn, corn pudding, and cornbread. The texture is creamy and smooth with crunch from the added corn. It goes with so many main dishes and it is a great Christmas or Thanksgiving side dish – just slice and serve! It really is a holiday staple.
Some people call it a Jiffy corn casserole recipe because it calls for a box of Jiffy mix. It is an easy recipe with only 5 ingredients – we couldn’t get enough of it. It’s going to be a star of our holiday table alongside my sausage stuffing.
Ingredients Needed
Corn: Whole kernel corn (frozen or fresh) and canned cream-style corn.
JiffyCornbread Mix: By using Jiffy Corn Muffin Mix you don’t have to worry about measuring flour and cornmeal and baking powder!
Buttermilk: Helps bind the recipe
Vegetable Oil: for moisture, melted butter may be substituted.
Variations
Add some spices, like smoked paprika or herbs, to spice it up.
I love adding green onions and jalapeños for a more savory corn bake.
Sprinkle cheddar cheese on top (or even pepper jack).
How to make Corn Casserole
Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
Stir together all ingredients in a large bowl. Pour into prepared casserole dish.
Bake about 40 minutes, or until golden until a toothpick comes out clean.
Expert Tips
For this recipe, you can use either fresh or frozen corn. During the summer, when corn is in season, I love to use fresh. Just cut the kernels off of a cooked cob.
If you use frozen corn, make sure to thaw it.
You know it is done when it is golden brown and when a toothpick comes out clean!
Storing Corn Casserole
Store leftovers in the fridge or at room temperature covered in an airtight container for up to a week. Freeze it in an airtight container for up to 3 months.
FAQs
How long can a corn casserole sit out?
It’s fine if this sits out a few hours, but refrigerator it after that.
What is the texture of corn casserole?
It’s a combination of cornbread and pudding – gooey and rich!
This corn casserole is a lower-calorie version of the classic comfort food dish. It has all of the flavors you love in a corn bake! If you love creamed corn and corn muffins you are going to love this recipe! Plus, you only need five ingredients and one bowl to make it.
Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s v…
Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this!
This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened.
This Cranberry Sauce is the a classic make-ahead cranberry recipe with notes of orange. It’s super easy to make it yourself and it tastes a million times better than store bought! Cranberry Sauce is a staple for so many people during the holidays. Alongside meat, veggies, and stuffing it’s a classic Thanksgiving recipe! It’s made…
These Make Ahead Mashed Potatoes are the perfect recipe for any holiday or even just weeknight dinner: Make them up to a day ahead! They’re full of butter and cream cheese and are the best mashed potatoes I’ve ever had. Make-Ahead Mashed Potatoes I didn’t eat a lot of mashed potatoes growing up, but as…
These Roasted Green Beans are the perfect side dish for any meal! This easy recipe is full of flavor – baked green beans are the best vegetable, especially when they’re covered in bacon and onions! I actually love vegetables however they’re cooked, roasting them is my absolute favorite. From broccoli to asparagus to green beans,…
This Corn Casserole Recipe is a delicious classic comfort food dish. It has all of the flavors you love in a corn bake and you only need five ingredients and one bowl to make it! If you’ve never had a sweet corn bake, it’s sort of like a cross between creamed corn, corn pudding, and…
