Monday, November 19, 2012

Thanksgiving Side Dishes

My family I will not lie eat a lot of starches and cheese. Reason for this is, because my youngest child is in a "curve" where his height is so much more than his weight causing his BMI to be low. So we have to feed him high calorie meals with lots of butter and cheese. Whatever else that is higher calorie as well so I feed him foods that will stick with him and give him an increase in calories. So I went to one of my favorite sites for recipes and picked out 3 recipes I will be trying.

Each recipe below can be found at

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Cheddar and Green Onion Biscuit Poppers
2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
4 medium green onions, sliced (1/4 cup)
2 tablespoons butter or margarine, melted
Heat oven to 450°. Spray cookie sheet with cooking spray. Stir Bisquick mix, milk, cheese and onions until soft dough forms.
Drop dough by rounded teaspoonfuls onto cookie sheet.
Bake 7 to 9 minutes or until golden brown. Brush butter over warm biscuits. Serve with salsa if desired.

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Cheesy Topped Mashed Potato Casserole
1 cup hot water
1/4 cup milk
2 tablespoons butter or margarine
1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
1 tablespoon chopped fresh chives, if desired
1/2 cup bite-size cheese crackers
1/4 cup shredded Cheddar cheese (1 oz)
2 tablespoons butter or margarine, melted
Heat oven to 375°F. In ungreased 1-quart casserole, mix hot water, milk, 2 tablespoons butter and the mashed potato mix. Cover with plastic wrap, turning back one side to vent steam. Microwave on High 2 to 4 minutes or until moistened.
Whip potatoes with fork until fluffy; stir in chives. Smooth top of potato mixture with rubber spatula.
Crush crackers. In small bowl, mix crushed crackers, cheese and 2 tablespoons melted butter; sprinkle over top of potatoes.
Bake 10 to 15 minutes or until potatoes are hot and topping is crisp.

*Only change I will be making to this recipe is leaving out the bite size cheddar crackers. I will substitute the chives as well with scallions.*

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Corn and Green Chile Rice
1 cup uncooked regular long-grain white rice
2 cups water
1 cup cottage cheese
1 (11-oz.) can Green Giant® SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers
1 (8-oz.) container sour cream
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
4 oz. (1 cup) shredded Mexican cheese blend
Cook rice in water as directed on package.
Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed casserole. Sprinkle with cheese.
Bake at 350°F. for 30 to 35 minutes or until casserole is thoroughly heated and cheese is melted.

*Changes I will be making to this recipe is leaving out the cottage cheese, sour cream, will be using regular whole kernel corn and rotel in place of just chopped green chiles.*

Enjoy and make many memories and tradtions!

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