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Fresh Field Peas

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Fresh Field Peas
Prep Time
5 mins
Cook Time
20 mins
 

One of the things we grow in our garden is field peas. Looking for a simple recipe that relies on the field peas' natural flavor, then this recipe is for you. There's only three ingredients necessary: field peas, salt and butter. Feel free to modify the salt and butter to your taste.

Course: Side Dish
Cuisine: American
Keyword: fresh field peas recipe
Author: Tracy
Ingredients
  • 2 cups fresh field peas (removed from pods)
  • 1 cup water
  • 2 Tbsp butter
  • 1/8 tsp salt
Instructions

  1. Rinse your fresh peas. 

  2. Add your water and peas to a saucepan and bring to a boil.

  3. Simmer for 20 minutes.  Make sure your lid is ajar about half way to prevent the water from completely steaming away.

  4. You should have about 2 tablespoons of water left when done.  Remove from heat and drain.

  5. Add butter and salt to taste.

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Instant Pot Scalloped Potatoes

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Instant Pot Scalloped Potatoes

This recipe is a crowd pleaser in our family, hopefully they will be in yours too. These potatoes are creamy and delicious. This recipe makes about 6-8 servings.

Course: Side Dish
Cuisine: American
Keyword: instant pot potatoes, instant pot scalloped potatoes, instant pot side dish, scalloped potatoes
Servings: 6 servings
Author: Linda
Ingredients
  • 3 lbs. russet or yukon gold potatoes (peeled and cut)
  • 1 cup chicken broth (can use a bullion cube and 1 cup hot water)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1 tsp garlic powder
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese (divided)
Instructions

  1. Peel and cut your potatoes into 1/4 inch slices and place into the instant pot.

  2. Add your chicken broth, salt, pepper, oregano and garlic powder. Stir to combine.

  3. Close the instant pot lid. Put the valve to seal and cook on High Pressure for 1 minute.

  4. Follow with a 3 minute Natural Pressure Release (NPR).

  5. After the NPR do a manual release.

  6. Preheat your oven to 375 degrees.

  7. Grease a baking dish and transfer your potatoes to the baking dish and set aside.

  8. Hit the cancel button on the instant pot and then hit saute and wait until it gets hot.

  9. Add your heavy cream and let it simmer slightly, then turn off the instant pot.

  10. Add 1 cup of shredded cheese and stir until melted. Keep an eye on this to make sure it doesn't stick or burn.

  11. Pour the sauce over the potatoes and stir. Flatten into a single layer and top with the remaining cup of cheese.

  12. Bake for 15 minutes or until the top is bubbly.

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Sweet and Savory Brown Sugar Glazed Carrots

Brown Sugar Glazed Pork Chops And Carrots
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Sweet and Savory Brown Sugar Glazed Carrots
Prep Time
10 mins
Cook Time
10 mins
 

This is our favorite way to cook carrots. They are so sweet and savory. These pair well with our Sweet and Savory Glazed Pork Chops. It may take a little longer for the sauce to thicken so add time and continue stirring until sauce thickens.

Course: Side Dish
Cuisine: American
Keyword: 10 minute prep, glazed carrots, savory carrots, sweet carrots
Servings: 8 servings
Author: Tracy Wimberly
Ingredients
  • 1 lb carrots (washed, peeled and cut)
  • 3 Tbsp butter
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1/2 tsp water
Instructions

  1. Wash, peel and cut your carrots into 1 inch thick pieces.

  2. Melt your butter in a medium to large sized saucepan.

  3. Add your carrots, water, brown sugar and salt to the melted butter.

  4. Bring to a boil, stirring frequently to dissolve the sugar.

  5. Once it has reached boiling, reduce the heat to medium low and simmer for about 10 minutes, until the carrots are al dente and most of the liquid has reduced to a sauce. Stir frequently.

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Quick Corn Fritters

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Quick Corn Fritters

Don't have time for our corn fritter recipe. Try this one if you're short on time.

Course: Side Dish
Cuisine: American
Keyword: corn fritters, quick corn fritters, quick side dish
Author: Juanita
Ingredients
  • 3 eggs, separated
  • 1 lb. can whole kernel corn, drained ( 1 2/3 cups)
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 4 Tbsp. all-purpose flour (or pancake mix)
  • 7 Tbsp. shortening, melted
Instructions

  1. Beat egg yolks until light.

  2. Mix yolks in drained corn, salt, pepper, flour (or pancake mix).

  3. In a separate bowl, beat egg whites until stiff, but not dry.

  4. Fold egg whites into corn mix.

  5. Drop batter by spoonfuls into hot melted shortening in your skillet.

  6. Cook to golden brown, turning only once.

  7. Serve with maple syrup. Makes 16 fritters.

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Cranberry Walnut Stuffing

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Cranberry Walnut Stuffing
Prep Time
8 mins
Cook Time
30 mins
 
Course: Side Dish
Cuisine: American
Keyword: side dish, stuffing recipe, Thanksgiving recipe
Author: Tracy Wimberly
Ingredients
  • 1 stick butter
  • 2 12 oz. bags Stove Top Signature stuffing
  • 3 cups chicken broth
  • 1 cup chopped celery (optional)
  • 6.5 oz. bag cranberry-orange cooking cranberries
  • 3 oz. French's fried onions
  • 4 oz. bag chopped walnuts (1 cup)
Instructions

  1. Melt butter in saucepan.

  2. Stir in the broth and bring to a boil.

  3. Mix in the remaining ingredients and spoon into a 9×13 greased pan.

  4. Bake at 350 degrees for 30 minutes or until hot. (Can make ahead and bake later.)

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Cheesy Zucchini Yellow Squash Bake

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Cheesy Zucchini Yellow Squash Bake
Course: Side Dish
Cuisine: American
Keyword: cheesy squash bake, cheesy zucchini bake, squash bake, zucchini bake, zucchini yelllow squash bake
Author: Linda
Ingredients
  • 2-3 small zucchini, sliced thin
  • 2 small yellow squash, sliced thin
  • 1/8 tsp. thyme
  • 1/8-1/4 tsp. garlic powder
  • 1/2 tsp. rosemary
  • 1/2 tsp. basil
  • 1/2 tsp. salt
  • 1/3 cup bread crumbs (I used Panko)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 1 cup mozzarella cheese
Instructions

  1. Preheat your oven to 350 degrees.

  2. Combine your yellow squash, zucchini and cheddar cheese.

  3. Place into a sprayed 1 1/2-2 quart casserole dish. It will cook down quite a bit.

  4. Top with your parmesan cheese and bread crumbs. 

  5. Bake for 45 minutes at 350 degrees, until your vegetables are tender.

  6. Remove from oven and sprinkle with mozzarella cheese and let sit for 5 minutes before serving.  You can also turn off the heat in the oven and let it sit in the oven to melt the cheese if you are waiting for the rest of dinner to finish being prepared.

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Mom Romeo’s Hush Puppies

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Mom Romeo’s Hush Puppies
Course: Side Dish
Cuisine: American
Keyword: 5 minute prep, hush puppies
Author: Juanita
Ingredients
  • 1/4 green pepper, washed and diced
  • 1/4 onion
  • 1 cup white corn meal
  • 3/4 cup flour
  • 1 egg
  • 1 tsp. sugar
  • salt and pepper (to taste)
Instructions

  1. Mix all ingredients together with water to right consistancy.

  2. Cook in hot oil until lightly browned and cooked through.

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Grandmother’s Frozen Banana Salad

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Grandmother’s Frozen Banana Salad
Course: Salad, Side Dish
Cuisine: American
Keyword: banana salad, frozen banana salad, salad recipe
Author: Randy
Ingredients
  • 1 lg. package cream cheese
  • 3 bananas, very ripe
  • 2 Tbsp. Miracle Whip Salad Dressing
  • 1 can whipped cream
  • 1 can fruit cocktail, drained
Instructions

  1. Mash cream cheese and bananas with a fork, mixing together.

  2. Mix in salad dressing.

  3. Add fruit cocktail.

  4. Fold in whipped cream.

  5. Freeze and then serve after frozen.

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Snowball Salad

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Snowball Salad
Course: Salad, Side Dish
Cuisine: American
Keyword: salad recipe, side dish
Author: Juanita
Ingredients
  • 1 – 2 1/2 cans sliced pineapple, drained (reserve the juice)
  • 1 green pepper, chopped
  • 1 bag salad greens or lettuce
  • 6 oz. cream cheese
  • 1/2 cup coconut
Instructions

  1. Place your salad greens (or lettuce) into large bowl.

  2. Place drained pineapple rings on top.

  3. Place chopped green pepper pieces around the tops of the pineapple rings.

  4. Mix 4 Tbsp. of the pineapple juice with your cream cheese and fill the centers of your pineapple rings with the mixture.

  5. Top with coconut and serve with your desired dressing.

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Granny’s Fried Peaches

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Granny’s Fried Peaches
Course: Side Dish
Cuisine: American
Keyword: fried peaches, peach recipe
Author: Great Grandma Morgan
Ingredients
Filling
  • 6-8 oz. dried peaches
  • 1 cup sugar
  • 2 cups water
Biscuit Dough
  • 2 cups Bisquick
  • water (substitute for the milk in the Bisquick instructions on the box)
Instructions

  1. Cook dried peaches in water with sugar. Cook until soft.

  2. Refrigerate until cold.

  3. Make your stiff biscuit dough using Bisquick, but substitute water for the milk.

  4. Roll out dough to plate size. Fill one side of the circle with peaches, being careful not to go up to the edge of the dough.

  5. Fold over and crimp the edges with a fork.

  6. Cook in oil which has been heated on medium heat, until golden brown on both sides, turning as needed. Remove and place paper towel lined plate.

  7. Or if you want small pies instead of a large one, divide the dough into 5 or 6 inch circles. Place two tablespoons of filling in each, being careful not to go up to the edge of the dough.

  8. Fold over, crimping the edges with a fork.

  9. Cook in oil which has been heated on medium heat, until golden brown on both sides, turning as needed. Remove and place paper towel lined plate.

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