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Tasty vegetable, rice, and potato side dishe recipes are waiting here for you to try! For more ideas, see the Recipe Index page. For support, questions, encouragement, and more recipes, see our homemaking support message boards.

Candied Sweet Potatoes

Posted by: Denise of Ingleside, PEI

3 pounds sweet potatoes
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter, cubed
1/4 cup corn syrup
Place the sweet potatoes in a large kettle and cover with water. Cover and bring to a boil; boil gently for 30-45 minutes or until potatoes can be easily pierced with the tip of a sharp knife. When cool enough to handle, peel potatoes and cut into wedges. Place in an ungreased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter; drizzle with corn syrup. Bake, uncovered, at 375 degrees for 15-20 minutes or until bubbly, basting with sauce occasionally.

Sweet Potato Stuffing

Posted by: Denise of Ingleside, PEI

1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter, cubed
6 cups dry bread cubes
1 large sweet potato, cooked, peeled and finely chopped
1/2 cup chicken broth
1/4 cup chopped pecans
1/2 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/2 teaspoon salt, optional
1/2 teaspoon pepper
In a large skillet, saute celery and onion in butter until tender. Stir in the remaining ingredients. Transfer to a greased 3-qt. slow cooker. Cover and cook on low for 4 hours or until vegetables are tender.

Mashed Sweet Potatoes

Posted by: Denise of Ingleside, PEI

3 medium sweet potatoes (2 pounds), peeled and quartered
1-1/2 cups water
1/4 cup butter or margarine, cubed
3 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper
Place sweet potatoes on rack in a 6-qt. pressure cooker; add water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Remove from the heat; allow pressure to drop on it's own. Drain. transfer sweet potatoes to a food processor. Add the butter, honey, salt, nutmeg, cinnamon and pepper; cover and process until smooth.

Sweet Potato Souffle

Posted by: Denise of Ingleside, PEI

3 large sweet potatoes (about 3 pounds)
2 tablespoons butter
1 egg, lightly beaten
2 egg whites, lightly beaten
1/4 cup packed brown sugar
1 teaspoon rum extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Arrange sweet potatoes in a microwave-safe dish; prick potatoes several times with a fork. Microwave, uncovered, on high for 18-20 minutes or until tender, turning once. Cool slightly. Cut potatoes in half lengthwise. Scoop out the pulp; discard shell. In a large bowl, mash pulp with butter. Stir in the remaining ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 degrees for 40-50 minutes or until heated through. Let stand 10 minutes before serving.

My Mom's Stuffing

Posted by: Norma

1 cup stuffing per lb. of turkey (approximately)
This is for 13 cups.
24 slices of bread (sat out to get stale, broken up)
5 c diced onion
3 c diced celery
1 c butter
8 eggs
parsley to taste
salt and pepper to taste
vegetable or turkey broth or bouillon or plain hot water
Saute veggies in butter about 3 min, dump in huge bowl, add broken stale bread pieces, and "just enough" broth/water to "barely" moisten. DON'T over moisten. Now add eggs and mix all with hands. Stuff the bird, put rest in a casserole dish and bake separate if all doesn't fit in.

Lynn's Awesome Potatoes

Posted by: SoCalPam

6 large potatoes, peeled and cubed to 1/2" -- cook in boiling water for 12 minutes.
1 can cream of chicken soup
1 cup sour cream
4 cups shredded cheese
8 green onions, finely chopped
1/4 cup melted butter
Mix the last five ingredients together in a large bowl, then add the potatoes. Thoroughly coat them, then place in a casserole dish and bake at 350 for 45 minutes.

Crock Pot Garlic Smashed Potatoes

Posted by: Patrice

3 lb. small red potatoes
5 garlic cloves, minced
2 Tbsp. olive oil
1 tsp. salt
1/8 tsp. pepper
1/2 cup water
1 cup cream cheese with onions and chives, softened
1/3 to 1/2 cup milk
Halve or quarter potatoes to make even sizes. Place potatoes in a 4-6 quart slow cooker. Add garlic, oil, salt and water and mix to coat. Cover crock pot and cook on high for 3-1/2 to 4-1/2 hours until potatoes are tender.
Mash potatoes roughly with a fork. Stir in cream cheese until blended, then add enough milk for desired consistency. You can serve this right away, or cover and hold it in the slow cooker up to 2 hours on low. 14 1/2 cup servings. Patrice's notes: I found this at about.com. My family really likes this recipe. You may need to add a little more water than the recipe suggests to prevent the potatoes from drying out. Also, I use chicken broth instead of water. You can also double this recipe if necessary.

Cabbage Ideas

Posted by: Silvie

I love cabbage, but I do it REALLY simple: MOST of the time, we have cabbage soup. Which is basically some chicken broth and some cabbage - boiled, (salt/pepper). Sometimes, but not often, I'll add some kind of sausage, kielbasa, breakfast, or just browned ground pork (but we don't really care for sausage that much so we rarely have it) If I were the only one eating it, I will add tomatoes of some sort (plum/roma?). On rare occasions, I'll make cabbage rolls. Usually when I've got some kind of left overs that say to me 'cabbage rolls'. Again, REAL simple. Whatever the leftovers were (rice and meat?, tomatoes?, any sausage) wrapped into a boiled cabbage leaf, and then pour whatever kind of canned tomatoes over it and bake.
Another favorite: kinda boiled/kinda steamed cut-up cabbage, letting it finish it's cooking after drowning it in soy sauce (or other teriyaki type sauce) And the rarest of all, but probably the yummiest: POT STICKERS!!! The cabbage gets cut like coleslaw and you can add other stuff in there like water chestnuts, garlic or onions. Fry it all up with some ground pork for the innards of the pot stickers. Then, stick it into the wonton wrappers and boil them and then fry the bottoms real fast.

Stir Fried Spiced Cabbage

Posted by: Briva

1 lb. chinese cabbage (I have used a regular head of cabbage)
2 tblsp sugar
2 tblsp white vinegar
1 tblsp soy sauce
1 tsp salt
1/4 tsp cayenne pepper (or less! I just use a dash)
1 tblsp cooking oil
Cut each stalk of cabbage into 1-1 1/2 inch pieces. In a small bowl combine sugar, vinegar, soy sauce, salt and pepper and mix thoroughly. Set a wok or big skillet over high heat for about 30 seconds, add oil and swirl to coat and heat another 30 seconds, then turn down heat to moderate. Immediately add cabbage and stir fry for about 2-3 min. Make sure all the cabbage is coated with oil. Remove pan from heat and stir in the sauce, transfer to a platter to cool to lukewarm or serve it chilled.

Zucchini Casserole

Posted by: Lori in NY

6 cups sliced zucchini
1 cup shredded carrots
1/4 cup finely chopped onions
1 can cream chicken soup
1 cup sour cream
1 (8 oz) package stuffing mix
1/2 cup butter, melted
Cook vegetables for 5 minutes. Mix soup and sour cream then combine with vegetables. Mix stuffing crumbs and melted butter. Put 1/2 cup stuffing mix in bottom of 9x13 pan. Add zucchini mixture, then top with remaining stuffing mix. Bake at 350 degrees for 30 minutes, or until crumbs are brown and vegetables are tender.
Side notes: When I make this I like to use 3 cups of zucchini and 3 cups of yellow summer squash. I also quarter the slices so that they are more bite size. That's just my preference, though! I've never been able to find an 8 oz package of stuffing mix, so I buy the 12 oz and estimate the 8 oz from that. Sometimes the stuffing mix tends to brown too quickly. If this happens, I just cover it with a piece of aluminum foil and finish baking until the veggies are tender when poked. Seems like this takes more like 35-40 minutes in my oven.

Corn Souffle'

Posted by: Sherrisa

1 box Jiffy corn bread mix
1 can cream style corn
1 can whole kernel corn, drained
8 oz. sour cream
1 stick margarine
cheddar cheese
Mix all except cheddar cheese. Bake at 350 for about 40 min. or until knife inserted comes out clean. Top with cheese, return to oven until cheese melts.

Sausage Ball Recipe

Posted by: Rachel in Texas

1 1/2 cups biscuit mix
1 cup shredded Cheddar cheese
1 pound fresh, ground pork sausage
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together biscuit mix, Cheddar cheese, and sausage. Roll mixture into walnut-size balls and arrange on an ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 5 to 15 minutes, or until completely cooked and browned. Place on paper towels to drain and cool.

Borracho Beans

Posted by: Bobbi

1 cup dried pinto beans, soaked (about 6 hours or so) in plain water, then drain
3 garlic cloves, minced
1 large onion, chopped
1/2 tsp. cumin
2 jalapenos, seeded and chopped
1 bottle/can beer
1 TBS. vegetable oil
1 tsp. black pepper
1/2 cup fresh cilantro
8 slices of bacon, cut into pieces (you can use slat pork if you prefer)
1 tsp. salt (reserve until beans are cooked, otherwise beans are tough)
Add beans to a large pot along with all the other ingredients EXCEPT the salt. Add enough water to cover by an inch or so. Bring to boil, reduce, heat and simmer for 2-3 hours or until beans are tender. Add salt.

Basic Yellow Squash

Posted by: Darla

Layer sliced onion, sliced squash, and sliced tomato in a 9x13 baking pan (onion in a couple of layers on bottom, then a couple of layers of squash, finally 1-2 layers of tomatoes). Sprinkle with garlic salt, and cover with shredded cheddar cheese. Bake at 350 or 375 for awhile, until cooked (1/2 an hour?) and cheese starting to brown.

Grandma's squash casserole recipe

Posted by: ChristiAnna

4 c. sliced squash
2 med. sized onions
1 stick butter or margarine
8 oz. cream cheese
2 rolls of Ritz crackers, crumbled
Wash and slice squash. Peel and dice onions. Steam squash and onions until tender. While squash and onions are cooking, soften margarine and cream cheese in microwave for approximately 1-2 minutes. When squash and onions are tender, drain off water and combine with margarine/cream cheese mixture and 1 roll of the crumbled Ritz crackers. Place in ungreased casserole dish. Top with remaining roll of crumbled Ritz crackers. Bake in a regular oven at 300 degrees for 50 min.

Squash casserole

2 pounds yellow squash, cut in 3/4-inch cubes
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
water
4 tablespoons butter
1 cup saltine crackers, crumbled
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste. Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350 degrees, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly.

Ingredients for Squash Casserole

Posted by: Jenileigh

1 Medium chopped onion
1 Cup sour cream
1 Can cream of chicken soup
Salt and pepper to taste
2 Cups cooked squash
1 Carrot, grated
1/2 Cup shredded cheese
Butter
Stuffing mix
Thoroughly mix all ingredients except stuffing mix. Pour about 1/3 of bag of stuffing mix in casserole dish. Then pour mixture over this. Put remaining stuffing mix on top to thoroughly cover squash mixture. Dot with butter and bake at 350 degrees for 45 minutes.

Carrot casserole

Posted by: Briva

2 lb. carrots, cooked and pureed
6 tbsp margarine, melted and cooled
3 eggs
2/3 cup flour
1/2 cup cheddar cheese
1 1/2 tsp baking powder
1 tsp salt
Beat eggs in a large bowl. Mix flour with baking powder and salt in a small bowl. Add the flour to the eggs alternately with the margarine. Stir in carrots and cheese. Mix well. Pour in greased 8 x 8 x 2 baking dish. Bake at 500 degrees for 10 min, then lower temp to 350 for 55 min. To make the corn version, puree the kernels with as little milk as possible, follow the same recipe just add the corn instead of the carrots.

Rice, Broccoli, and Mushroom Casserole

Posted by: Briva

This also works well with chopped asparagus. It makes a casserole dish with dijon-cheddar sauce.
1 1/2 cups uncooked brown rice
3 cups water
1 lb fresh brocolli or asparagus
2 tbsp butter
1/2 cup chopped onion
3 cloves of garlic
1/2 tsp dried dill weed
1 tsp dried thyme
2 cups sliced mushrooms
2 tbsp lemon juice
1/2 tsp salt
1 tsp soy sauce
sauce: 1 cup milk
2 1/2 cups grated sharp cheddar cheese
2 tsp dijon-style mustard
1/8 tsp dried dill weed
Bring rice and water to boil in a 2 qt saucepan. Lower heat to simmer. Cover and cook rice until it is tender and water has been absorbed. Cut the florets off the broccoli and chop the bigger ones into 2-3 pieces, you can also slice some of the stem into diagonal pieces, steam until almost tender. Preheat oven to 375 degrees.
In a skillet put 1 tbsp of butter. When melted saute over med heat the onions, garlic, dill weed and thyme. When onions begin to brown add mushrooms. When mushrooms are barely tender remove from heat. Add this to the cooked rice in a large bowl. Add the rest of the butter, the broccoli, lemon juice, salt and soy sauce. Heat milk in double boiler when its hot add cheese and stir then add mustard and dill weed. Add to rice mixture and bake 15 min.

Maple Baked Beans [with Hot Dogs]

Posted by: MicheleB

1 lb navy or pea beans
1/3 cup vegetable oil
1 cup onions, chopped
1 rib of celery, chopped
1 green bell pepper, chopped
2-3 cloves of garlic, minced
1/2 cup pure maple syrup
1/2 cup tomato puree or crushed tomatoes
2 tablespoons Blackstrap Molasses
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1/4 cup fresh parsley
Rinse beans well then place in a large bowl with plenty of hot water. Let soak for at least 1 hour or as long as overnight. Drain, then combine the beans with about 4 quarts fresh hot water in a large pot. Bring to a boil and reduce the heat. Simmer, partially covered, just until tender, 1 1/2 to 2 hours. Drain the beans, reserving the cooking water, into a large bowl. While the beans cook, heat the oil in a large skillet. Add the onion, pepper and celery, and saute for several minutes, adding the garlic at the end. Remove from the heat. Set aside. Preheat oven to 325 degrees F. Whisk together 1 cup of the reserved cooking water, the maple syrup, tomato puree, molasses, vinegar, mustard, salt, pepper, bay leaf and parsley in a medium-sized bowl. To the beans, add the sauteed vegetables and maple mixture; toss well. Pour the bean mixture into a large, shallow casserole and cover tightly. Bake for 2 1/2 to 3 hours. Check periodically to make sure they have enough liquid, adding more of the reserved cooking water if necessary. Yields six servings.

Beer-Batter-Dipped Zucchini

Posted by: Darla

1 medium zucchini
1/4 tsp. pepper
1 cup flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 cup beer
1/4 cup fresh lemon juice
1 cup coconut oil
Slice zucchini in rounds and put on wax paper. Salt and pepper both sides. Combine flour, baking powder, baking soda and salt in a bowl. Remove 1/2 cup flour mixture to wax paper. Dip zucchini in flour mixture. Heat coconut oil in large skillet (medium to medium high heat; careful it spatters if too hot). Stir beer and lemon juice into remaining flour mixture; it will foam. Stir until the consistency of pancake batter. Dip zucchini into batter, then fry on each side about 3 minutes (until golden brown). NOTE: The zucchini flowers are really good fixed this way, too!

Mom's Whipped Potatoes

Posted by: Cat

Add sour cream and beat them in an electric mixer. Salt and pepper them and, when you use real potatoes instead of flakes, they tasted just like baked potatoes!

Garlic Mashed Potatoes

Posted by: Roxanne

Put garlic cloves in with the potatoes before boiling. I like lots of garlic so I throw one clove in for every two potatoes. The garlic will soften and cook right along with the potatoes. It will mash/whip right into the potatoes. Then you can add your sour cream, etc. like you normally would.

Veggie Squares

Posted by: Susie in MS

2 large rolls of Crescent rolls
Roll these out flat on baking sheets, (Do not roll as directed, just into large rectangles.) then bake as directed. Cool. Cut into squares the size you desire. ( I usually cut them about 2 by 3 inches.)
2/3 cup of mayo
8 oz. of softened Cream Cheese
1 pkg. of Ranch Dressing (the powder not bottle)
Mix above and spread over the squares.
Shredded cheese
Shredded carrots
Chopped broccoli
Chopped cauliflower
Arrange these on top of the squares, and you are good to go!

Cheese Ball

Posted by: Julie Walker

2 pkgs. cream cheese, room temp
1/4 cup crushed pineapple, drained (after draining I place on paper towel just to soak up any excess juice)
3 teaspoons seasoned salt
2 teaspoons finely chopped green pepper
2 teaspoons finely chopped onion
2 cups chopped pecans
Mix together first 5 ingredients. Mix in 1 cup of the chopped pecans. Form into ball shape and wrap with wax paper or plastic wrap. Chill in refrigerator for at least an hour, remove and roll in remaining pecans, rewrap and refrigerate.

Chocolate Chip Cheese Ball

Posted by: Sarah

1 pkg (8 oz) cream cheese, softened
1/2c butter, no substitutes, softened
1/4 tsp vanilla
3/4c powdered sugar
2T brown sugar
3/4c mini chocolate chips
3/4c finely chopped pecans
graham crackers
In bowl, beat cream cheese, butter and vanilla until fluffy. Gradually add sugars and beat until just combined. Stir in chocolate chips. Cover and refrigerate for 2 hrs. Place cream cheese mixture on a large piece of plastic wrap and shape into a ball. Refrigerate for at least 1 hr. Just before serving, roll cheese ball in pecans. Serve with graham crackers. Makes about 2c.

Easy Cheese Ball

Posted by: Debi

Use 2 packages of cream cheese (the rectangular ones), mix in a package of powdered soup mix or salad dressing mix (onion soup mix is the one I use the most often), and add some shredded cheddar cheese or other cheese, till it looks good to you. No set quantity. It is a matter of your own preference. Vegetable soup mix works well, but try to remove the dried veggies first, because they stay pretty hard and crunchy. After mixing it all together, roll it into a ball and roll in chopped nuts (we prefer pecans, but it is all your choice). Wrap in wax paper and refrigerate to firm it up.

Twiced Baked Potatoes

Posted by: Michele B

2 large baking potatoes (baked, split lengthwise and scooped out)
1 large fresh head of cauliflower (Frozen 1 lb bag is fine)
4 TBSP of butter (Margarine is fine if your not counting carbs)
1 8 oz package of cream cheese (Neuchatel is fine)
4 slices of thick cut bacon
8 oz of shredded cheddar cheese
4 oz of sour cream
4 scallions sliced
Boil your cauliflower in salted water (to taste)at LEAST 45 minutes it needs to be extremely tender. Drain add your cream cheese, butter and sour cream. Use a mixer to beat on medium speed about 3 minutes (it should resemble the consistency of mashed potatoes)Dice bacon and add the cheese and scallions. Scoop into your potato skins and Bake at 400 degrees for about 20 minutes. Serves 4. Remember don't eat the skins if your watching your carbs!!

Macadamia Nut Crusted Chicken

Posted by: Michele B

4 Boneless Skinless Chicken Breasts
1 C of Macadamia Nuts crushed (Use a food processor)
4 TBSP of Butter (Margarine is fine if you aren't counting carbs)
1 8 oz package of Cream Cheese (Neuchatel is fine also)
1/2 C of Heavy Whipping Cream
Dredge the chicken breasts in butter then roll in macadamia nuts. Place on a baking sheet in a 350 degree oven and bake about 30-45 minutes. (If your nuts are becoming too brown cover with foil)Remove chicken from oven and plate, take the "dripping from the pan and add it a saucepan with the cream cheese and whipping cream. Cook over LOW heat until the cream cheese is well incorporated. Serve sauce over chicken.

Leftover Mashed Potato Patties

Posted by: Phaedrus

Leftover mashed potatoes (about 1 quart)
1 onion, diced
1 egg
1 c. cheese, grated
Flour
Margarine
Salt and pepper
Combine mashed potatoes, onion, egg and cheese. Shape into large size balls. Roll into flour and flatten into patties. Melt margarine in frying pan and brown for about 5 minutes on each side. Salt and pepper to taste.

Leftover Potato Delights

Posted by: Phaedrus

2 c. leftover mashed potatoes
1/4 c. flour
1 sm. onion, finely chopped
2 eggs, beaten
Salt and pepper to taste
1 c. corn meal mix
Mix together: potatoes, flour, onions, eggs, salt and pepper. Roll into balls and chill 10 minutes. Remove from refrigerator, roll in cornmeal mix, deep fry until golden brown. May be made ahead and frozen on waxed paper for later use.

Homemade Cranberry Sauce

Posted by: Susie in MS

2 cups raw cranberries
1 peeled and quartered (soft) pear
juice of 1 small orange
1/2 cup raisins
1 cut honey
Season with cinnamon,ginger, allspice, and cloves as you desire. Place all in a food processor and whirl away. You can thicken with agar if you want a gel. You can also cook this if you wish. Experiment with apples, dates, and any other fruit.

Low Carb "Mashed Potatoes"

Posted by: Karla B

1 pkg. frozen cauliflower florets
butter
salt
pepper
heavy cream
Steam cauliflower in microwave until soft; approx. 7 min. Puree with food processor. Add butter and cream to the desired consistency.

Grilled Vegetables

Posted by: JanB

Slice potatoes, about 1/4 inch thick. Coat in olive oil and seasonings. Last time we used steak seasoning, but I normally just use what I have on hand. Just make sure your veggies are nicely coated in olive oil, and they won't stick to the grill.

Fried Cheese

Posted by: Karla B

These are wafers of cheese that can be used for dipping or eaten plain.
3/4 favorite cheese grated (I like pepper jack)
1 tbl. olive oil
Heat oil in skillet over medium heat. Put cheese in middle of pan and spread out with spatula. Cook over medium until crispy (not brown), about 3 minutes. Flip over and cook another minute. Drain on paper towel; I drain one side and then the other side. These are great for dipping in salsa.

Sauteed Cabbage

Posted by: Karla B

1/2 head medium cabbage
Olive oil or other favorite oil
In large skillet (I use cast iron), put approx. 1/4 oil. Heat to med. heat. Shred cabbage and cook in oil. Add salt and pepper.

Crostini With Beef

Posted by: Socalpam

Buy the ready-made garlic toasts and spread with either a creamed horseradish (NOT "creamy" which does not have the mayo added) or one of the flavored mayos. Sprinkle with a few (5 or 6) drained capers and top with a bit of shaved roast beef. To save money, make your own creamed horseradish by combining equal parts horseradish and plain mayo. Toast your own bread by slicing up a French baguette and spreading w/butter or garlic spread before broiling or baking. Serve cold. This is a hearty, "tray-passed" style, which is a nice departure from the dips and veggie platters.

Tortellini Skewers

Posted by: Socalpam

Buy ready-made tortellini. Cook for about 7-8 minutes (don't overcook), drain, and marinate in "Good Seasons Italian Dressing" or other vinaigrette of your choice. Slide about 3-5 (depending on size of tortellini) onto shish kebob skewers; intersperse with black olives and top with a grape tomato (cherry tomatoes are hard in one mouthful as an hors d'oeuvre). It's a pasta salad on a stick!

Quicky Quesadillas

Posted by: Socalpam

Make your quesadillas more interesting by crumbling a little feta cheese and chopped pieces of leek (okay to use the green part) and placing them in a flour tortilla. Fry for about 1 minute in an electric skillet that has about 1/2 inch of vegetable oil in it. Flip and fry again, then let drain on paper towels. Eat immediately. You can also use crumbled bleu cheese with well-chopped walnuts or pecans.

Filled Hors D'oeuvres

Posted by: Socalpam

Any kind of spread can be piped into a cherry tomato or onto a cucumber round. Process the spread (or egg salad) until very, very smooth. For the tomatoes, slice a tiny bit off straight across the bottom; this will enable the tomato to stand alone. Cut a triangular circle out of the top, or use your Pampered Chef tomato knife. Using a piping tool, pipe the spread into or onto your vegetable. If using cucumber rounds, before slicing take a fork and run it along all the sides of the skin, making grooves that show the cucumber flesh. When you cut the rounds, the outsides will have a pretty "ridged" look that makes them look special. Any spread is more dressy when you take the time to choose special crackers. My piping tool came with a recipe to make cookies and crackers that are piped out. If you want to serve a hot dip, bring your fondue pot or electric wok! Those are super easy ways to serve hot food quickly, plus you can usually control the heating element. Don't have a pretty tray to display your lovely creations? Make one using a box and the last of that leftover shelf paper in your closet. Or take a piece of cardboard, overlay pretty leaves, flowers, what-have-you, and seal with clear contact paper. The easiest thing is to run to the party store for one of the $3 specials! A regular dinner plate is too small. You'll probably need to pack the majority of your hors d'oeuvres in a regular shirt box or other box with a lid. Then you can replenish your platter during the night without having to put EVERYTHING out at the same time.

Crab Rangoon Spread

Wonton chips (recipe below)
Kraft Sweet and Sour Sauce
To make spread:
1 eight oz. pkg. cream cheese
1 six oz. can lump crabmeat
2 Tbs. milk
1/4 tsp. garlic salt
3-4 Tbs. chopped green onion
Soften cream cheese. Reserving half of the green onion, combine above five ingredients in a medium sized bowl; mix until ingredients reach a spreadable consistency.
To make Wonton Chips (these can be made a day ahead and sealed in an airtight container or Ziploc bag, after cooling thoroughly)
20 Wonton squares
3-4 Tbs. melted butter
Grated Parmesan cheese
Salt
Preheat oven to 375 degrees. Cut wontons in half. Spray Baking sheet with Pam or Olive oil, arrange wontons on sheet. Lightly brush with melted butter; sprinkle with Parmesan and salt. Bake for about 5 min. To assemble: take crab mixture and spread in a layer on serving platter. Top with 1/3 of a jar of Kraft Sweet and Sour Sauce. Sprinkle with remaining green onions. Arrange wonton chips around the edge of the platter.