Baked cheesy rice with three types of cheese and moist brown rice makes a perfect side dish.
When we lived in New Jersey, our dear friend and neighbor would make us Corn Souffle for Christmas Eve. I have been looking for her recipe for years and finally found it. It’s also called Sweet Corn Spoonbread in the south. Being from the west coast, I just know that it tastes amazing!
If you love cornbread, you are going to go bonkers over this Easy Sweet Corn Spoonbread! I made it for Christmas Eve supper and when I tasted it, I wanted it all to myself! Too bad my family smelled it and they all wanted to know what I was cooking. It was gone in a matter of minutes! I heard a lot of “mmmmmmm so delicious Mom”! It’s super easy to make and it is now my favorite side dish. Although I could eat it just as my main meal! It’s like a corn souffle but so much better!
Why is it when Mom brings that basket of rolls to the table, all of the kids get jazzed up? Nothing like a hot steamy roll with a pat of melting butter to start the dinner off right! These homemade dinner rolls are irresistible. Even if you are a beginner baker, you will be able to master these fluffy rolls. Who can resist freshly baked rolls hot out of the oven? I know I can’t. Your holiday dinner will be complete with any one of these holiday roll recipes!
Cheesy breads are so popular. If you serve cheesy bread at a party, it is the first thing to disappear quickly! I would grab a cheesy bread stick over a carrot stick anytime! No one can resist the delicious ooey- gooey temptation! As soon as the weather gets cooler during the fall, I am ready to get that yeast rising and start baking my favorite pizza puffs and sausage and pepper rolls. Click through the slideshow gallery above to view the 20 best cheesy breads that you can make from home. They are all tried and true recipes made by the best bloggers on the web. From bread sticks, to pull apart bread, to Bacon Jalapeño Popper Cheesy Bread, to Easy Pizza Puffs, to Sausage and Pepper Rolls…you will be in cheesy bread heaven!
Fluffy Cilantro Lime Rice! This is my new favorite way to make rice. Why eat the same old bland rice for dinner when you can have this flavorful recipe! Serve with your favorite tacos, burritos, enchiladas or burrito bowls! Have a delicious fiesta!
It is soup weather here in Maine, and what is a better accompaniment than cornbread? Honey Cornbread muffins in fact. Served hot with butter and honey! These are delicious, not too sweet and moist. This recipe makes 18 delicious muffins. I find that my kids tend to grab them for a snack much easier than cutting a slice of cornbread.
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Remember me? The one with the hubs who buys FIFTY POUNDS of potatoes for $7.00 ??? Yeah that’s me… I always have lots of teens coming in and out so I always double my recipes, or bake an extra couple potatoes. It comes in real handy if they are hungry or not. I made these delicious Twice Baked Potatoes with a couple extra baked potatoes. This recipe is for two people, but you can always double the recipe. Recipe is adapted by The Duchess of Fork….Isn’t that a great name for a blog??!!
Twice Baked Potatoes
2 medium baking potatoes
2 tbsp. butter, softened
1/4 cup sour cream
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
3/4 cup shredded cheddar cheese, divided
Preheat oven to 400 degrees. Scrub potatoes and dry completely.
Bake potatoes for 30 minutes. Remove from oven and prick each potato with a fork a few times. Return to oven and bake 30 more minutes.
Allow potatoes to cool long enough to handle. Cut the top of each potato off lengthwise. Remove flesh from top and bottom, leaving enough so that the skin holds up.
In a bowl, mash potato flesh with butter, sour cream, salt, pepper, garlic and 1/2 cup cheddar cheese. Stir until all ingredients are combined.
Press potato filling back into potato skins. Top with remaining cheese.
Lower oven temperature to 375 and bake for an additional 25-30 minutes.
Advent wish for Karen!
When I was asked if I would like to be a part of a group in presenting an online Advent Calendar for Karen from Baking in a Tornado, how could I say anything else but yes! Karen and I are friends, we are also in another group together, the 12 Cakes of December! If you ever need any cheering up, just stop by Karen’s page, she has me in stitches on a daily basis. She is a very clever lady!
You see, Karen has never had an Advent Calendar. So I am celebrating the 18th day of December with Smashed Potatoes, because, to me, celebrations always include food, delicious comforting food. I decided to share the Smashed Potato. What is a potato to you? To me, the potato is a perfect meal in and amongst itself. I have never come across anyone who doesn’t like a potato. Be it baked, roasted, or fried, it is natures gift to us. I had a dream last night that I was carrying a bag of potatoes around my house. Imagine a Mr. Potato Head in place of the numbers of the advent calendar!
Experience.com explains what dreaming of potatoes means. Dreaming of potatoes, “brings incidents often of good. To dream of digging them, denotes success. To dream of eating them, you will enjoy substantial gain. To cook them, congenial employment. Planting them, brings realization of desires”. So I suspect that carrying around potatoes is a really good omen for myself and for Karen! I wish you a life full of unlimited potatoes dear Karen on this 18th day of Advent!
On the 18th day of Advent, Nettie shares Smashed Potatoes with Karen from Baking in a Tornado!
2 pounds medium Yukon Gold or red-skinned potatoes (about 6 oz. each)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Green onion chopped for garnish
Preheat oven to 350°. Wrap each potato individually in foil. Place on a rimmed baking sheet. Bake until tender, 45–60 minutes. Let cool slightly.
Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.
Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25–30 minutes. Sprinkle green onion over potatoes for garnish.
I hope you like these Smashed Potatoes dear Karen! Happy Advent! Nettie
Recipe adapted from Bon Appetit.com
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