Broccoli Puff
Take vegetables to the next level with this Broccoli Puff. This dish comes together quickly using steamed vegetable packs. Biscuit mix and cheddar cheese make it a kid-friendly side dish.
This is another great recipe from my stash of vintage recipe books that were gifted to me. From a General Mills recipe card, this broccoli side dish is made with Bisquick baking mix.
The best thing about this recipe is that you can change up the vegetables or meat to make is a full meal.
- Use mixed vegetables like Winter vegetable medley (broccoli, cauliflower,
and carrots) - Add cooked ham or turkey sausage
How to make Broccoli Puff:
Preheat oven to 350 degrees.
Steam the broccoli according to package directions. This will take 2 bags of frozen vegetables.
In a bowl mix together the Bisquick baking mix, eggs, salt, pepper
Add the steamed broccoli to the batter.
Grease a 5-quart casserole dish. Place the batter into the casserole dish.
Bake for one hour or until a knife comes out clean when poked into the center.
Check out these other kid-friendly side dishes:
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 8 minutes |
| Cook Time | 1 hour |
| Servings |
servings
|
- 2 10-ounce packages frozen steamable broccoli
- 1 cup Bisquick baking mix
- 1 cup whole milk
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded cheddar cheese
Ingredients
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|
- Preheat oven to 350 degrees.
- Steam the broccoli according to package directions.
- In a bowl mix together the Bisquick baking mix, eggs, salt, pepper, and cheddar cheese.
- Add the steamed broccoli to the batter.
- Grease a 5-quart casserole dish. Place the batter into the casserole dish.
- Bake for one hour or until a knife comes out clean when poked into the center. Enjoy!
Pesto Fries
Want an out of this world french fry recipe for when you’re craving something salty and crunchy? Pesto Fries are drizzled with a buttery pesto sauce then sprinkled with cheese. The perfect snack or side to any main dish.
Who doesn’t love a big pile of hot, crispy french fries? They are like a really great little black dress, they go with everything and can be dressed up with a few accessories. The ‘accessories’ for these fries happen to be a delicious pesto sauce that is drizzled on then baked in. Sprinkle with some cheese and you’ve got a great dish for this Mitten Movie Night.
This recipe is inspired by a hot dog food truck that we had dinner from at our local energy cooperative customer appreciation day. I was sad that I didn’t get the name of it because if I had, I probably would be following it like a Grateful Dead groupie.
While waiting in line to order the smell coming out of the food truck was A-M-A-Z-I-N-G. Once I was up to the window I ordered a bacon-wrapped hot dog and for the side, pesto fries. They came out piping hot and loaded with pesto, cheese and tasted even better than I expected.
I locked the flavors away in my mind and knew that like most wonderful things I eat, I had to come home and recreate this Pesto Fries recipe and pair it with some great craft beer.
What movie or TV show pairs well with fries and beer?
I’m sure you have probably heard of a little show that is sweeping the horror scene called, The Haunting of Hill House. While Halloween is over this show will keep you in the creeps for a long time. My recommendation when you start watching is to plan for a binge session because you will NOT be able to turn away.
What beer pairs well with Pesto Fries?
The beer: Sunspot Hefeweizen Ale from Greenbush Brewing Company.
This beer was in a mixed 6 pack of Michigan beers that my husband picked up at one of his favorite beer store in Southwest Michigan.
What makes a Hefeweizen a great beer to pair food with?
This German beer is a drinkable beer that pairs well with nearly everything. It’s light and drinkable and you can enjoy it while you fill up on delicious food, not the beer.
Better yet, Hefeweizen has a fruity, lemony appeal so it may lend as a little breath refresher for all the garlic on these Pesto Fries.
How to make Pesto Fries:
Preheat the oven to 400 degrees or to the temperature that is on the package of fries.
On a sheet place parchment paper. Spread the whole bag of frozen french fries to the pan in a single layer.
Cook according to package directions, mine took about 30 minutes flipping halfway through.
In the last 5 minutes of cooking, make the pesto sauce to go on top.
In a heatproof cup or glass measuring cup melt the butter.
To the melted butter add the minced garlic.
Add the prepared pesto sauce.
Finally, pour in the olive oil. Stir to combine completely.
Take the french fries out the of the oven and pour the pesto sauce over the fries. Put back into the oven for 5 minutes.
Take out and serve individually with parmesan-romano cheese sprinkled on it.
Looking for a dish to serve with Pesto Fries?
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
Ingredients
- 1 28 ounce bag of french fries cooked according to package directions
- 1/4 cup butter melted
- 2 garlic cloves minced
- 2 Tbs prepared pesto
- 1/4 cup olive oil
- 1/4 cup parmesan-romano for topping
Ingredients
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|
Instructions
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Preheat the oven to 400 degrees or to the temperature that is on the package of fries.
-
On a sheet place parchment paper. Spread the whole bag of frozen french fries to the pan in a single layer.
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Cook according to package directions, mine took about 30 minutes flipping halfway through.
-
In the last 5 minutes of cooking, make the pesto sauce to go on top.
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In a heatproof cup or glass measuring cup melt the butter.
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To the melted butter add the minced garlic.
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Add the prepared pesto sauce.
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Finally, pour in the olive oil. Stir to combine completely.
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Take the french fries out the of the oven and pour the pesto sauce over the fries. Put back into the oven for 5 minutes.
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Take out and serve individually with parmesan-romano cheese sprinkled on it. Enjoy!
Mac and Cheese for a Crowd
This is the time of year for tailgates and holiday parties, so having a Quick Recipe that will feed lots of people is a must! This Mac and Cheese for a Crowd has only a few ingredients and comes together easily. Set it and forget it in the slow cooker so you can enjoy the party and not be stuck in the kitchen.
I’ve been making this mac and cheese recipe for years. It’s always my go-to when people are coming over. The pasteurized cheese spread melts perfectly with the pasta to create this deliciously cheesy dish that goes with literally any main dish that you are servings – hot dogs, hamburgers or smoked meats.
Did you just say ‘pasteurized cheese spread’?
Yes, yes I did. It still exists and it’s truly THE BEST way to make this mac and cheese. While I do not keep it in my fridge on a regular basis this recipe is one reason why you might want to keep it on hand.
This recipe calls for only half the amount of pasteurized cheese spread. I made this twice in a month for my son’s birthday and then a pool party so all I was out was 2 boxes of pasta and two cans of evaporated milk. Total cost for this macaroni and cheese for 2 parties: Less than $11.00. Double bonus: This mac and cheese for a crowd is very economical.
How to make Mac and Cheese for a Crowd: {VIDEO BELOW}
Cook the elbow pasta according to package directions and drain.
Add the drained pasta to a greased slow cooker.
Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the slow cooker.
Shake the evaporated milk then open and pour over the pasta and cheese.
In a small bowl add the garlic powder, onion powder, black pepper, and parsley flakes. Stir to combine then pour over the pasta and cheese.
Stir to completely combine all the ingredients together.
Cover and set the slow cooker as follows:
Since the pasta will continue to cook in the slow cooker *do not* leave on high heat for very long.
- Serving immediately – set the slow cooker to high for up to 10 minutes, stirring often.
- Eating within 30 minutes – set the slow cooker to low, stirring every 10 minutes.
- Waiting longer than an hour – set the slow cooker to keep warm, stirring every 20 minutes.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 16 ounces elbow pasta cooked according to package directions
- 16 ounces pasteurized cheese spread this is 1/2 of the 32 ounce package
- 12 ounces evaporated milk shaken
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 1 tsp parsley flakes
Ingredients
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|
- Cook the elbow pasta according to package directions and drain.
- Add the drained pasta to a greased slow cooker.
- Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the slow cooker.
- Shake the evaporated milk then open and pour over the pasta and cheese.
- In a small bowl add the garlic powder, onion powder, black pepper and parsley flakes. Stir to combine then pour over the pasta and cheese.
- Stir to completely combine all the ingredients together.
- Cover and set according to timing below. Enjoy!
Cover and set the slow cooker as follows:
Since the pasta will continue to cook int he slow cooker *do not* leave on high heat for very long.
- Serving immediately - set the slow cooker to high for up to 10 minutes, stirring often.
- Eating within 30 minutes - set the slow cooker to low, stirring every 10 minutes.
- Waiting longer than an hour - set the slow cooker to warm, storring every 20 minutes.
Salad Delight
Salad Delight has tropical fruit, fluffy marshmallows, and whipped cream and toasted coconut. It makes this vintage dessert perfect for the holidays, cookouts or anytime.
This Mitten Movie Night I’m taking it to the tropics so salad delight it is! Don’t let the name fool you this ‘salad’ is a tropical fruit salad that is a sweet treat. Fruits, marshmallows and whipped cream topped with toasted coconut. This vintage recipe stands the test of time and perfect for holidays, picnics or any night of the week. I may not be able to escape to a warmer climate right now but I can make this salad delight, sit under a bright light with sunglasses and sip on a mango sour beer. Sounds good, huh?
What TV show pairs well with fruit salad?
Recommended watching: We are catching up on a new to us show, Atlanta. If you are a fan of Donald Glover either the show he started in Community or his music you will see him at his finest in this drama. A little thing you may not know about him thought (and no he is NOT related to Danny Glover) he was actually discovered by Tina Fey and wrote for my favorite show ever, 30 Rock.
What beer pairs well with Salad Delight?
The beer: In The Flesh from Two Brothers Artisan Brewing.
With this, I am serving it as a side with some slider sandwiches. A perfect beer to pair this with is In The Flesh from Two Brothers Artisan Brewing. I’m a really big fan of sour beers and this one made with mango is on the top of my favorites list. The sourness does cut the sweetness of the salad. Delicious!
Now on to this salad delight that’s not a salad at all.
How to make Salad Delight:
While I do usually like to have pictures of each step there simply was no reason for it. All you have to do is set the whipped cream and frozen fruit on the counter and let thaw. You could also do this overnight in the refrigerator. Once the items have thawed make sure to drain the frozen fruit as it may have water in the bottom.
Next, open the can of crushed pineapple and drain that too. You don’t want it making your salad runny.
In a medium sized bowl add the fruit, pineapple, whipped cream, chopped banana, and marshmallows. Mix to combine all the ingredients.
In a small pan on the stove over medium heat melt 1/2 tsp of butter. Add the coconut and toast for 2-3 minutes. Take off the stove and let cool.
Sprinkle on top of the salad.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 3 minutes |
| Servings |
servings
|
- 8 ounces frozen whipped topping, thawed
- 1 medium banana chopped
- 20 ounces can crushed pineapple drained
- 1 cup frozen Daybreak Blend, thawed I use WaWona Organic Daybreak Blend from Costco
- 1 cup marshmallows I used regular but you can use Tutti Fruity too
- 1/4 cup shredded coconut
- 1/2 tsp butter
Ingredients
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|
- Set the whipped cream and frozen fruit on the counter and let thaw. You could also do this overnight in the refrigerator. Once the items have thawed make sure to drain the frozen fruit as it may have water in the bottom.
- Next open the can of crushed pineapple and drain that too. You don't want it making your salad runny.
- In a medium sized bowl add the fruit, pineapple, whipped cream, chopped banana and marshmallows. Mix to combine all the ingredients.
- In a small pan on the stove over medium heat melt 1/2 tsp of butter. Add the coconut and toast for 2-3 minutes. Take off the stove and let cool.
- Sprinkle the coconut on top of the salad. Enjoy!
Avery’s Potato Salad #CookoutWeek
Summer requires a hand full of quick sides to please cookout guests whether it’s planned or impromptu. I think my Avery’s Potato Salad fits any party big or small.
We’re finally here! We made it! Que Will Smith ‘Summer, summer, summertime…summertime.’ Break out the flip flops and tank tops. Get ready for long days in the pool or at the beach and bellies full of BBQ.
When I told my son I was making one of his favorites he was excited. I’ve made some of his favorites like Cheesy Pierogi Casserole, Easy Chicken & Dumplings or Out of a Can Chili but this is a very specific favorite of his. He takes the first bite and says ‘I love this!’ so I just started calling it ‘Avery’s Potato Salad’.
The key to this recipe is to have equal parts potato to equal parts egg.
How to make Avery’s Potato Salad:
Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat (not so high it boils over) and cook for 14 minutes.
Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
At this point, I put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so. This cools the potatoes down more and makes it so I don’t burn my fingers peeling the eggs. That is no fun!
Once the items are cooled peel the eggs. (Check out a great tip for peeling eggs here!)
Add the cooked yolks to the potatoes then chop them into small pieces. Dice up the onion and add that.
Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar, and vinegar. The sugar and vinegar add a slight sweet and sour taste that gives the salad a nice kick to it.
Return it back to the refrigerator for another hour or so to let the flavors meld.
Top with oregano or paprika and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Don’t forget to enter the #CookoutWeek giveaway! This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:
Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2017:
The PinterTest Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Kitchen Hoor’s Adventures • Amy’s Cooking Adventures • Ashees Cookbook • Baking Sense • Body Rebooted • Bottom Left of the Mitten • Chef Sarah Elizabeth • Cook’s Hideout • Cookaholic Wife • Cooking with Sapana • Eat, Drink, Be Healthy! • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fix Me a Little Lunch • For the Love of Food • Full Belly Sisters • Hezzi-D’s Books and Cooks • Home Sweet Homestead • Join Us, Pull up a Chair • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Little House Big Alaska • My Southern Sweet Tooth • Our Good Life • Oven Tales By Syama • Palatable Pastime • Rants From My Crazy Kitchen • Savory Moments • Seduction in the Kitchen • Sidewalk Shoes • That Recipe • The Freshman Cook • The Mad Scientists Kitchen • The Pajama Chef • The Redhead Baker • The Saucy Southerner • The Spiffy Cookie • The Weekday Gourmet • Tramplingrose • Turnips 2 Tangerines • Uncle Jerry’s Kitchen
As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?
| Prep Time | 5 minutes |
| Cook Time | 14 minutes |
| Servings |
servings
|
- 4 potatoes chopped into small pieces
- 4 eggs
- 1/2 medium white onion chopped into small pieces
- 2 Tbs sweet relish
- 1/2 Tbs sugar
- 1/2 Tbs white vinegar
- 1/2 cup mayonnaise
- 1/2 Tbs mustard
Ingredients
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|
- Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat and cook for 14 minutes.
- Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
- Put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.
- Once the items are cooled peel the eggs. Add the cooked yolks to the potatoes then chop them into small pieces.
- Dice up the onion and add that.
- Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar.
- Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika. Enjoy!
Cheesy Cauliflower #SundaySupper
Looking for a simple side dish that your kids will love? Have a picky eater that thinks veggies are evil? Try my Cheesy Cauliflower that is a proven winner with my kids and I’m sure yours will love this side dish too.
My two boys couldn’t be more different nutrition wise. If you set a bowl of fruit and a cookie in from of my 10-year-old he would always choose the fruit. He likes to generally eat healthily and only complains when I serve green beans or Brussels sprouts.
My 3-year-old, on the other hand, could sniff out a sugar-laden treat from 10 miles away. Most days it’s a struggle to get a banana down him for breakfast unless I make my Swedish Pancakes with Brown Sugar Bananas, but even then it’s a struggle. So I make small concessions and try my very best to make good things as appealing as possible. And this Cheesy Cauliflower is a hit with both my boys.
How to make Cheesy Cauliflower:
Start by chopping the core off the cauliflower and chop into similar sizes.
Add to a pot of water and set to boil for 15 minutes.
Remove the cooked cauliflower from the pot and drain the water. To that pot add the butter and cook over medium heat to melt.
Once melted whisk the flour 1 Tablespoon at a time and stir to combine. Now add the milk and continue to whisk until it starts thickening.
Now it’s time to add the spices.
Four simple ingredients: salt, pepper, garlic powder then Parmesan. I love the powder kind and use it constantly.
Now the fifth spice is really what makes this dish a stand out~nutmeg. A few years back I was watching The Rachel Ray Show and she recommended adding nutmeg to cheese sauces. Ever since then that is what I’ve done. Who am I to question Rachel Ray!
Once you’ve added the spices and Parmesan whisk to combine then add 1/2 cup of the cheddar cheese and stir until melted and combined completely.
Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece.
Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese.
Put into a 350 degree preheated oven for 15 minutes.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
As always thank you to our Sunday Supper host this week, Anne from Simple and Savory. If you want more vegetable recipes to make kids happy check out all these other recipes from Sunday Supper bloggers.
Sunday Supper Kid-Friendly Vegetable Recipes
Breakfast
- Cinnamon Zucchini Muffins by That Skinny Chick Can Bake
- Creamy Kid Sized Smoothies by The Freshman Cook
- Sweet Potato Crust Quiche by Pies and Plots
- Sweet Potato Muffins with Veggie Cream Cheese by Cindy’s Recipes and Writings
Dinners
- Cauliflower Mac and Cheese by Food Lust People Love
- Chicken and Broccoli Shells and Cheese by Fantastical Sharing of Recipes
- Eat Your Veggies Beef Tacos by Simple and Savory
- Hidden Vegetable Pasta Sauce for Orange Orzo by Caroline’s Cooking
- Veggie Ramen by NinjaBaker.com
Sides
- Broccoli Tots by Hezzi-D’s Books and Cooks
- Cheesy Cauliflower by Bottom Left of the Mitten
- Kid-Friendly Baked Potato Fries by Hardly A Goddess
- Salad on a Stick by My Imperfect Kitchen
- Zuppa di Ravioli by Gourmet Everyday
Snacks
- Dairy Free Veggie Ice Pops by Our Good Life
- Healthy Homemade Taquitos by Cricket’s Confections
- Vegan Sweet Potato Chocolate Chip Oatmeal Cookies by A Mind Full Mom
- Veggie Egg Rolls by My Savory Spoon
For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 1 head cauliflower chopped
- 4 cups water or enough to cover cauliflower
- 2 Tbs butter
- 2 Tbs flour
- 1 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- 2 Tbs parmesan
- 3/4 cup cheddar cheese 1/2 cup for sauce then 1/4 cup for topping
Ingredients
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|
- Start by chopping the core off the cauliflower and chop into similar sizes. Add to a pot of water and set to boil for 15 minutes.
- Remove the cooked cauliflower from the pot and drain the water. To that pot add the butter and cook over medium heat to melt. Once melted whisk the flour 1 Tablespoon at a time and stir to combine. Now add the milk and continue to whisk until it starts thickening.
- Now add salt, pepper, garlic powder, nutmeg then Parmesan.
- Once you've added the spices and Parmesan whisk to combine then add 1/2 cup of the cheddar cheese and stir until melted and combined completely.
- Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece.
- Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese.
- Put into a 350 degree preheated oven for 15 minutes. Enjoy!
Double Batch Smashed Beans
I call this ‘Double Batch’ for two reasons. First, I’m taking two beans made in two separate ways and smashing them together. Second, I like quirky names. So therefore Double Batch Smashed Beans it is! A delicious side dish for your burrito and taco nights.
Do you have a favorite cuisine in your house? Our top for sure has to be Mexican Food. Burritos, tacos, nachos, fajitas and on and on. While we do like to eat out at our favorite local restaurant in town it is nice to have some go-to recipes at home and these beans are one that I make often.
The steps for this are ridiculously easy. So instead of just opening a plain old can of refried beans and stopping there why not just go a few steps further? Might as well, right?
How to make Double Batch Smashed Beans:
Melt 1 Tbs butter. Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.
Add both cans of beans to the pan. Press down on the beans with a potato masher to combine. Bonus if you have any angst on the day these are prepared you can take it out on the beans. Smash it, smash it good!
Cook for around 10 minutes stirring every few minutes until completely heated through.
Place in an oven proof dish before putting it into the oven. Sprinkle with cheese then place in 375-degree oven for 8-10 minutes until cheese is melted.
Top with tomatoes and green onions. Now you have a lovely side dish that was so easy to make.
Here are a few dishes that would go great with Double Batch Smashed Beans:
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 1 can refried beans
- 1 can chili beans
- 1 Tbs butter
- 4 garlic cloves minced
- 1 small yellow onion chopped, a small portion left raw for garnish
- 4 ounces swiss cheese, shredded
- 2 green onions chopped, 1/2 for dish & 1/2 for garnish
- 1 tomato chopped, 1/2 for dish & 1/2 for garnish
Ingredients
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|
- Melt 1 Tbs butter. Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.
- Add both cans of beans to the pan.
- Smash with a potato masher to combine.
- Cook for around 10 minutes stirring every few minutes until completely heated through.
- Place in an oven proof dish. Sprinkle with cheese then place in 375 degree oven for 8-10 minutes until cheese is melted.
- Top with reserved onions and tomatoes. Enjoy!
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