Best Side Dish

And the winning recipe is...

Hawaiian Cheesecake Salad

1 (8-ounce) package cream cheese, room temperature
1 (3.4-ounce) package instant cheesecake pudding, unprepared
1 cup International Delight French Vanilla Creamer (liquid)
Cut up fruit…for example strawberries, mandarin oranges, pineapples, kiwi and bananas. If adding bananas, squirt some lemon juice to prevent bananas from getting brown.

whip cream cheese until it becomes smooth, add the dry pudding mix. Beat until well combined. With the mixer on low, slowly add the remaining creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth. Add fruit and gently fold into creamcheese mixture.
Chill until ready to serve or serve immediately

Other Recipes You may also want to try

Apple Pecan Cornbread Stuffing

Prep time 15 minutes cook time 1 hour ingredients 4-5 cups large cornbread cubes. 1 cup chicken or vegetable stock. 1 egg. 2 diced apples. 1/4 cup melted butter. 2 tsp oregano or thyme.
2 tsp olive oil. 3 garlic cloves minced. 1 large onion diced
small. 1 stock celery diced small. 3/4 cup pecans. 1/2 tsp pepper. Pinch of salt. For the corn 3/4 cup +2 tbsp all purpose flour. 1 cup yellow cornmeal. 2 tbsp sugar. 1 1/2 tsp baking powder. 1/4 tsp baking soda. 2 large eggs 1 1/2 cups buttermilk or milk soured with 1-2 tbsp lemon juice instructions 1. Preheat oven to 350 degrees f. 2. Grease an 8×8 inch baking dish well with butter 3. Heat the olive oil in a saute pan and add the garlic, onions and celery. Cook just until the onions have softened but not browned 4. Toss the cooked onion mixture with the cornbread cubes, apples thyme, salt, pepper and melted butter. 5. Place the cornbread mixture evenly into the greased baking dish. 6. Whisk together the eggs and chicken or vegetable stock well and pour evenly over the cornbread mixture 7. Sprinkle the pecans over the top. 8. Bake for 30-35 minutes To prepare the cornbread sift together the cornbread ,flour, sugar, baking powder and baking soda 1. Add the eggs and milk and beat together until smooth. 2. Pour batter into a well greased 9×9 baking dish and bake at 350 degrees f for about 30 minutes or until a wooden toothpick inserted in the center comes out clean

Gourmet Creamed Corn

Serves 8- 10
32 oz. package frozen Corn
12 oz. whipping cream or half and half
1 1/2 T butter
1/2 T flour
1/2 t salt
2T sugar
3T parmesan cheese
Cook corn, cream and sugar over low heat in large pan until thawed. Stir often to keep from burning. In another small pan make a rue with the butter, salt and flour. Pour in to corn and cook until thickened a bit.
Pour into baking dish and cook at 350 for about 30 to 40 minutes. The last few minutes turn to broil and add the parmesan cheese cook until browned on top.

Cran-Apple-Sage Stuffing Waffles

Don’t want to jam handfuls of stuffing inside a turkey this year…No worries! Bust out your trusty waffle iron and transform this Thanksgiving Dinner Staple into something truly special!

1/2-cup butter 10 cups small-diced bread, (dried or toasted) 
1-cup small-diced celery 
2-cups small diced onion 
2 apples (red or green)unpeeled, cored and small-diced (about 2 1/2 cups) 2 TBS rubbed sage (or ¼ cup fresh chopped sage) 
2-4 cups chicken or turkey stock
1/2 cup dried cranberries
¼ cup chopped flat leaf parsley
1 large egg, slightly whisked 
Salt/pepper to taste

Step 1
In a large sauté pan melt the butter over medium heat, sweat the onion and celery, 3-5 minutes, do not brown

Step 2
Add sage, salt and pepper, parsley, dried cranberries and apples and cook stirring 3-5 minutes more. Taste for seasoning, remove from the pan and cool slightly

Step 3
Pour cooled apple mixture and the egg over the cubed bread and mix well, adding just enough stock to make a slightly moist, tacky mixture.
Pre-heat your waffle iron.

Step 4
Wet your hands and make a small ‘snow-ball’ sized ball of the stuffing mixture, place in the center of your waffle iron and close the lid. Follow manufacturer’s directions for waffles. Bake the stuffing waffle until GBD (golden brown and delicious)

Step 5
Transfer to a plate in a warm oven while you make the rest of the waffles. Serve hot with sliced turkey topped with gravy and Mom’s cranberry sauce, enjoy!

Cheesy Cauliflower Toscana

(Inspired by Zuppa Toscana from Olive Garden)

Ingredients:
-1 Large Head of Cauliflower (about 6-8 cups)
-4 Slices Thick Cut Bacon
-1/2 lb. Italian Sausage
-1/2 Medium Onion
-4 Cloves Garlic
-2 cups Finely Chopped Kale (about 2-3 large leaves)
-1/4 cup Chicken Stock, White Wine, Beer, or Simply H2O
-2 TBS Butter
-3/4 cup Shredded Cheddar Cheese (Reserve 1/4 cup for topping)
-3/4 cup Shredded Provolone, Mozzarella, or “Italian Cheese” Blend (Reserve 1/4 cup for topping)
– 1 cup Heavy Whipping Cream
-1 tsp Salt (plus more to taste, if needed)
-1 tsp Black Pepper
-1/2 tsp Italian Seasoning
-1/2 tsp Red Pepper Flakes
-1 TSP Italian Parsley for garnish (optional)

Instructions:
1. Preheat oven to 425°
2. Cut bacon and cauliflower into small pieces, about 1/2″
3. Warm up large skillet – Cast Iron or Non-Stick both work, and add cauliflower, bacon, and sausage (crumble sausage as you drop into pan)
4. While those are cooking, stir every few minutes, and finely dice onion and garlic, then add to skillet
5. Add Salt & Pepper
6. While the cauliflower mixture is cooking, chop up the Kale, place in a bowl
7. Chop up the Italian Parsley, and place to the side (if you choose to use it as a garnish, definitely not mandatory)
8. Cook the cauliflower mixture for about 15 – 20 minutes, until cauliflower is mostly tender. It will be pretty translucent, with a little white.
9. Pour in the Chicken Stock, or whatever liquid you choose, to deglaze the pan. H2O works just dandy, but the other choices add a little extra flavor;) Stir around, scraping the browned bits off of the bottom of the pan. I like to use either a silicone spatula or flat wooden utensil. Remove pan from the heat.
10. Sprinkle Kale on top of Cauliflower mixture
11. Time to make the Cheese Sauce. Combine butter, Italian Seasoning, Red Pepper flakes, and cream in a medium sauce pan, on low heat. Gradually add the cheeses, until it is all melted, stirring frequently. Patience! Trying to increase the heat will turn this into a ball of Goo!
12. When the cheese sauce is melted, pour into the skillet with the Cauliflower/Kale mixture. Mix everything very well, then transfer into a greased 8×8 pan. (spraying with oil spray is perfecto!) Give it a taste , and if you want extra salt/pepper add a dash in and stir to combine.
13. Sprinkle parsley (if you are using it) and remaining cheese on top
14. Bake for about 20 minutes, then allow to cool for about 5 minutes before dishing up!
ENJOY!!

Out Of This World Bars

2 cups graham cracker crumbs
½ cup melted butter

Combine and press into a 9 X 13 baking pan sprayed with oil. Bake 10 minutes at 350 degrees

While this is baking, combine 2 cups of coconut and 1 can of sweetened condensed milk. After crust has baked 10 minutes spread coconut mixture over graham cracker crust. (I put little globs of the mixture around and then spread it around. Also you can microwave the mixture for 45 seconds before putting on the crust so it will spread easier. Don’t do it too long though). Return to oven and bake another 15 minutes.

Frosting:

1 ½ cup brown sugar
6 Tbls of milk
¼ cup butter

Bring to a boil and let boil for 1 minute. Remove from heat and let sit for 1 minute. Add ¾ cup semi-sweet chocolate chips. Stir until melted. Pour over coconut, spread. Let set and enjoy the deliciousness!

Sweet Potatoes

3 cups Mashed Sweet Potatoes
1/2 cup Sugar
1/4 cup Butter
2 Eggs, beaten
1 tsp Vanilla
1/3 cup Evaporated Milk

Combine and transfer to a buttered 2 quart baking dish.

Topping:
1/3 cup Butter
1 cup Brown Sugar
1/2 cup Flour
1 cup chopped Pecans

Combine and sprinkle over top of dish.

Bake at 350 degrees for 25-30 minutes until brown and bubbly.