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Last month our church had it's annual holiday meal to celebrate the holidays. Someone brought a baked pineapple dish. I didn't have any of it, but my friend, Sally, did. She commented how good it was, especially with ham. It wasn't at the dessert table, but in with the side dishes. That made me curious, so I went about looking for a recipe to try.
While visiting family in PA between Christmas and New Year's, I made this Baked Pineapple recipe I found online. It was good, but I don't think it was like what was at the church dinner. I'm going to have to find out who brought it and get their recipe! Thanks for stopping by!
I made this Pasta with Zucchini and Toasted Almonds from the June Cooking Light as a side dish with some grilled chicken breasts for dinner. It was great! The almonds and cheese at the end really make the dish. I was curious to see what adding fresh mint to a savory dish would be like, and it was wonderful. I didn't add the extra mint at the end as a garnish, because I didn't want it to be overpowering. This was a great summertime dish. Thanks for stopping by!
This is an excellent Butternut Squash Souffle recipe I think I first tried about two years ago. It's made with butternut squash, but it tastes like pumpkin pie! I have also made this recipe by substituting sweet potatoes for the butternut squash, and it's just as good that way as well.
Also, I have made a double recipe of this and then froze half of it till I wanted to make it again. Or, if one recipe is too much, then freeze half till next time you have a craving for it. I just got some out of my freezer and made the other day. it was yummy! Thanks for stopping by! 
After making the Hominy Spoonbread previously (scroll down for yesterday's post), I didn't know about trying another corn casserole recipe. However, this Colonial Corn Pudding recipe seemed closer to the simple corn casserole recipe I already make sometimes, so I thought I'd take the risk and try it. I'm not a big fan of white pepper, and I didn't like that nuance of flavor in it. Otherwise, this dish wasn't too bad.
I still really like my simple corn casserole recipe better though, so I will probably stick with that old faithful recipe. My cousin, Shelly, made it for a family get-together a few years ago, and that's where I got it originally. I've seen other variations, some including cheese, but I have always liked this one the best. Thanks for stopping by!
Baked Corn Casserole
1 can whole kernel corn, drained
1 can sweet creamed corn
2 eggs, beaten
1 stick butter, melted
8 oz. sour cream
1/2 c. granulated sugar
1 small box of Jiffy corn muffin mix
Mix all ingredients together and pour into an ungreased 9x13 baking dish. Bake at 350F for 35-45 minutes, or until golden brown on top and cake-like.
There was an article in the December Cooking Light magazine with rustic Wild West recipes. "A hearty menu by a roaring fire is a welcome offering for a snowy Wyoming Christmas" was the sub-title to the article. I decided to try two of the recipes, Whiskey Marinated Tenderloins and Hominy Spoonbread.
The Hominy Spoonbread was a real disappointment. I thought it would have a much different texture than it did. It had a texture much like a soft scrambled egg. None of us liked it. I usually have something good to say about most everything I try to make, but I don't for this. I would much prefer my recipe for good old corn casserole with Jiffy corn muffin mix in it.
I really enjoyed the Whiskey Marinated Tenderloins. I did use some tenderloin steaks I had in the freezer, although they weren't cut exactly like the recipe calls for. No, I don't have whiskey on hand at my house, but I had Jim stop at the liquor store next to our dentist's office when he was there last week to pick up a mini bottle of it. That's all I needed for the marinade. Jim stood outside in freezing temperatures to grill the steaks on our propane grill on the back patio. I thought they were really good with a terrific flavor. Our boys both wolfed them down too, and getting them to eat red meat is like pulling teeth! Jim was the only one who didn't like them, but he's really picky about his steak. Thanks for stopping by!
I tried this recipe for Toasted Pecan Wild Rice. Wild rice is sort of expensive to buy, and it wasn't as good as I would have liked. So, in a nutshell, it wasn't bad, but it wasn't good enough to buy the expensive rice for! I would consider making it for a special holiday side dish.
I'll soon be finished testing all my selected savory recipes from the December issue of Cooking Light. Then maybe I can move on to the January/February issue! Thanks for stopping by!
I tried this side dish one evening, and I really liked them. I want to incorporate more vegetables in our meals, and this was one of my first tries at a new veggie side dish. So many sides like pasta, rice, potatoes, corn and peas are starches. If you have a great veggie side dish recipe to share, please do! Just post a comment telling me about it.
The recipe I used came from the Kraft Foods website, which is terrific for easy, basic recipes. Here's the recipe for Maple-Glazed Baby Carrots. Thanks for stopping by!
In reference to yesterday's post, while I was frying, I went all out. I tried another recipe in the pan frying article for Basic Potato Latkes. I found humorous irony in the fact that I made a traditionally Jewish dish as a side to my pork main dish. That's not meant to be nasty at all, just funny since I'm not Jewish.
Anyway, these didn't turn out too bad, and I found that frying them in peanut oil works better than vegetable oil. Jim and I decided that maybe I need to use a different oil than vegetable oil to fry things in. (I need all the help I can get when it comes to frying.) Once again, I substituted an ingredient. I used eggs instead of egg substitute. Thanks for stopping by!
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