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Patty Catalano
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Tag: Side Dish
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Holiday Acorn Squash Recipe – Oh Sweet Basil
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This acorn squash recipe is a sweet and savory holiday side dish featuring roasted acorn squash. Toss with herbs and spices, then roast until tender. Finish the dish with pomegranate seeds, feta cheese, and toasted pumpkin seeds. Season with extra virgin olive oil and maple syrup.
Cade says that is the best side dish I’ve ever made. And that is saying something, because we have some great ones here on the blog (I’m thinking of you, homemade focaccia and gruyere sweet potato stacks!)! This acorn squash recipe is both Thanksgiving and Christmas worthy! You’re going to LOVE it!
Recommended Equipment
Before You Begin…
You’ll want to start by toasting the pepitas (pumpkin seeds)! This adds such a delicious nutty flavor and crunchy texture.
Ingredients for Holiday Acorn Squash
Okay, this ingredients list is going to look a bit daunting at first glance, but don’t run away! Many of the ingredients are seasonings that you’ll already have. Here is what you will need:
For the Pepitas
- Pumpkin Seeds: also known as pepitas
- Olive Oil: helps toast the pumpkin seeds
- Seasonings: Salt, Pepper, Smoked Paprika, and Chili Powder
For the Squash
- Acorn Squash: If you’re not a fan of acorn squash, you can use butternut or honeynut.
- Pure Maple Syrup: You want the real deal here, no imitation pancake syrup!
- Orange: We will use the juice and zest for a pop of fresh citrus flavor.
- Butter: helps the acorn roast and get golden and caramelized
- Seasonings: Ground Cinnamon, Fresh Ginger, Smoked Paprika, and Cardamom Powder
- Pomegranate: You can extract the seeds yourself from a pomegranate (see section below) or just buy pomegranate seeds.
- Brown Sugar: adds sweetness and rich flavor
- Extra-Virgin Olive Oil: used to toast and crisp the sage leaves
- Sage Leaves: adds flavor and crunch
- Thyme: used as garnish for the squash and adds fresh herby flavor
- Kosher Salt: adds flavor
- Feta: You can use goat cheese instead or omit the cheese if you want.
The measurements for all the ingredients can be found in the recipe card at the end of this post.
What are Pomegranate Arils?
Pomegranate arils are the clear red seed pod in the pomegranate. They are tart and give you a nice pop of juice and flavor.
How to Seed a Pomegranate
This is the easiest way to extract the seeds from a pomegranate:
- Roll the fruit first to loosen the seeds.
- Score around the middle and tear it open into halves.
- PRO TIP: You can also score 4 lines from top to bottom to quarter the pomegranate.
- Hold each half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds.
How to Make Holiday Acorn Squash
I am going to walk you through the step-by-step instructions for making each part of this sensational holiday side dish. It’s so simple but is going to wow all your holiday guests! Here are the basic steps:
- Toast: Your first step will be to toast the pumpkin seeds on a baking sheet in the oven.
- Cut: Slice and prep the acorn squash for roasting.
- Sauce: Make the sauce for the acorn squash and spoon it over the top of the squash then sprinkle the squash with more brown sugar.
- Roast: Cook the squash and flip the slices halfway through roasting.
- Fry: While the squash is roasting, fry the sage leaves until crispy.
- Assemble: When the squash is finished, move it to a serving plate and top with the toasted pumpkin seeds, crispy sage, pomegranate seeds, feta and orange zest.
- Serve: Drizzle the sauce leftover on the roasting pan over the top of the squash, sprinkle with thyme and serve.
All of the instructions in full detail can be found in the recipe card at the end of the post. You can also print or save the recipe there.
How to Cut an Acorn Squash
Cutting an acorn squash, or any kind of squash, can be a little challenging. They are round and very hard. Let’s cut the acorn squash in a safe way!
Be sure you are using a sharp knife. Lay the squash on its side on a cutting board and place the knife in one of the furrows (the dip between two of the bumps). Keeping your finger tips tucked under while still holding the squash, firmly push down on the knife. You will feel the knife push through to the hollow center.
Slide the knife around the tip of the squash. Don’t try to cut through the stem. Once you have cut all the way around the acorn squash, set the knife down and pry open the squash with your fingertips. The stem will either crack or break away to one side of the squash.
Scoop out the seeds inside with a spoon and then lay the squash flat (flesh) side down and cut into 1/2 inch slices.
Can You Eat the Skin?
Yes, you can eat the skin of acorn squash. As the slices of squash roast, the skin becomes very tender and easily sliced and eaten with the squash.
How to Make Crispy Fried Sage Leaves
Heat a little olive oil in a small skillet over medium high heat and then add the whole sage leaves. Flip them until they are crispy and then remove them to a plate lined with paper towels. Keep a close eye on it! It will crisp up quickly and you don’t want it to burn!
Storing Acorn Squash
Holiday acorn squash should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. You can reheat it in the microwave or in the oven at 300 degrees until warmed through.
Ready to level up your holiday side dishes this year?!? Once you try this roasted holiday acorn squash recipe, it will become a regular for all your future holiday feasts! The flavors are festive and the colors are perfect for both Thanksgiving and Christmas!
Description
This acorn squash recipe is a sweet and savory holiday side dish featuring roasted acorn squash tossed with herbs and spices, then roasted until tender. Finish the dish with pomegranate seeds, feta cheese, and toasted pumpkin seeds.
For the Squash
- 2 Acorn Squash , halved, seeds removed, and cut into 1/2 inch slices
- 3 Tablespoons Pure Maple Syrup
- 1 Orange, for juice and zest
- 6 Tablespoons Butter
- 1 1/2 teaspoons Ground Cinnamon
- 1 teaspoon Fresh Ginger , finely grated, peeled
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cardamom Powder
- Arils (seeds), from 1 pomegranate
- 3 Tablespoons Brown Sugar, divided
- 4-6 Sage Leaves
- 1 1/2 Tablespoons Extra-Virgin Olive Oil
- 3 Sprigs Thyme, plus thyme leaves for garnish
- Kosher Salt
- Feta , or goat cheese
Prevent your screen from going dark
For the Pumpkin Seeds
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Preheat the oven to 400 degrees. Place the pumpkin seeds in a small bowl and drizzle with the olive oil. Add the salt, pepper, smoked paprika, and the pinch of chili powder (if using) and toss to coat.
4 Tablespoons Pumpkin Seeds, 1 teaspoon Olive Oil, 1/2 teaspoon Salt, 1/2 teaspoon Pepper, 1/2 teaspoon Smoked Paprika, Pinch Chili Powder
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Spread on a baking pan and bake for 3 to 5 minutes until just slightly toasted. Remove from oven and set aside.
For the Squash
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Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.
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Cut the squash in half lengthwise and scoop out the seeds. Cut the squash into half inch slices. Lay the squash slices on the cookie sheet.
2 Acorn Squash
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Melt the butter in a small bowl, add 1 Tablespoon brown sugar, maple syrup, juice from the orange, cinnamon, ginger, smoked paprika, and cardamom. Stir to combine and spoon over the squash slices.
3 Tablespoons Pure Maple Syrup, 1 Orange, 6 Tablespoons Butter, 1 1/2 teaspoons Ground Cinnamon, 1 teaspoon Fresh Ginger, 1 teaspoon Smoked Paprika, 3 Tablespoons Brown Sugar, 1/4 teaspoon Cardamom Powder
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Sprinkle the remaining 2 Tablespoons of brown sugar over the top.
3 Tablespoons Brown Sugar
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Place the pan in the oven and roast for 12 to 15 minutes, until fork tender. Flip them half way through roasting.
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Meanwhile, heat a small skillet over medium high heat with a dash of olive oil. Add the sage leaves and toss, until just slightly toasted. Watch carefully as they can burn quickly. Remove to a paper towel lined plate.
4-6 Sage Leaves, 1 1/2 Tablespoons Extra-Virgin Olive Oil
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When the squash is finished, place the squash on a serving plate. Drain the excess “sauce” left behind on the baking sheet in a small dish. Sprinkle with the toasted pumpkin seeds, pomegranate arils, toasted sage leaves, orange zest, cheese and little salt and pepper.
1 Orange, Arils (seeds), Kosher Salt, Feta
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Drizzle with the reserved “sauce” and a few thyme leaves and serve. (See note)
3 Sprigs Thyme
If you don’t want to use the “sauce”, drizzle the squash with a little olive oil and maple syrup before serving.
Calories: 222kcal
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Sweet Basil
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Roasted Garlic Mashed Potatoes – Simply Scratch
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Roasted Garlic Mashed Potatoes are simple yet packed with lots of flavor. Roasted garlic cloves are mashed with tender redskin potatoes, butter and half & half for an incredible side to just about anything. This recipe yields 6 servings.
Meet my family’s favorite mashed potato recipe.
I make these all the time because these flavorful mashed potatoes will go with just about anything. In this recipe, roasted garlic is mashed with redskin potatoes, butter and half & half and seasoned with salt and lots of freshly ground black pepper.
I serve them with a little (okay, a lot) of butter drizzled over top and sprinkled with snipped fresh chives.
To Make These Roasted Garlic Mashed Potatoes You Will Need:
- head of garlic – Try to find large head of garlic with firm unblemished cloves.
- olive oil – Adds flavor and aids in softening and caramelizing the garlic.
- kosher salt – Enhances flavor and aids in softening while roasting.
- redskin potatoes – The base to these mashed potatoes.
- butter – I use salted for this recipe.
- half & half – Which is essentially 1 part whole milk and 1 part heavy cream.
- sour cream – Lends creaminess and delicious tangy flavor.
- freshly ground black pepper – This will add some subtle bite and flavor.
Roast The Garlic:
Preheat your oven to 400° (or 200℃).
Cut off the top third of a whole head of garlic and place on a piece of foil. Drizzle with olive oil and season with a pinch of salt.
Fold up the edges, crimping tightly to form a pouch or purse and roast in your preheated oven for 40 to 50 minutes.
Remove and let cool.
Make The Mashed Potatoes:
Meanwhile, quarter 2 pounds redskin potatoes and add to a large, heavy bottom pot. Add in a 1 teaspoon of kosher salt.
Cover with cold water, covering the potatoes by 2 inches. Cover and bring to a boil. Reduce to medium to medium high and cook until fork tender. About 20 t0 25. minutes.
Drain the potatoes, leaving them in the pot. Then add in 1/2 cup butter, 3/4 cup half & half, 1 teaspoon kosher salt and squeeze in the roasted garlic cloves.
WHAT IS HALF & HALF?
Half & half is commonly found in the dairy section of most American grocery stores. It is equal parts whole milk and heavy cream.
Cover and let sit on the stovetop with the burner off for 10 to 15 minutes. Then use a masher to smash the potatoes and roasted garlic in with the butter and half & half.
Mash until you’ve reached a desired consistency.
Add in 1/2 cup of sour cream and lots of freshly ground black pepper.
Stir well until combined.
Taste and season with more salt and black pepper if desired.
Transfer to a bowl and serve with melted butter on top and snipped chives.
How to Make Mashed Potatoes in Advance:
You can make this mashed potato recipe up to 2 days in advance. Simply prepare mashed potatoes as directed (excluding the toppings). Allow the mashed potatoes to cool before transferring to a container with a tight fitting lid and storing in the refrigerator.
How To Reheat Mashed Potatoes:
Transfer the cold mashed potatoes to a saucepan or dutch oven. Cover and reheat over low heat, stirring occasionally until heated through. Serve with melted butter on top and the snipped chives.
What To Serve With Roasted Garlic Mashed Potatoes:
Enjoy! And if you give this Roasted Garlic Mashed Potatoes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Roasted Garlic Mashed Potatoes
Roasted Garlic Mashed Potatoes are simple yet packed with lots of flavor. Roasted garlic cloves are mashed with tender redskin potatoes, butter and half & half for an incredible side to just about anything.
- 1 head garlic
- 1 teaspoon olive oil
- kosher salt
- 2 pounds redskin potatoes, wash, pat dry and quarter
- 1/2 cup butter
- 3/4 cup half & half
- 1/2 cup sour cream
- freshly ground black
- melted butter, for serving (optional)
- chives, for serving (optional)
ROAST THE GARLIC:
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Preheat your oven to 400° (or 200℃).
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Cut the top third portion off of the head garlic and place on a piece of foil. Drizzle with oil and sprinkle with salt. Fold up the edges and crimp tightly (forming a pouch) and roast for 40 to 50 minutes. Let cool until safe to handle.
MAKE THE MASHED POTATOES:
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Add the potatoes and 1 teaspoon kosher salt into a dutch oven or medium to large sauce pot. Cover with cold water, covering the potatoes by 2 inches. Cover and bring to a boil. Reduce to medium to medium high and cook until fork tender – about 20. to 25 minutes.
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Drain the potatoes, leaving them in the pot. Then add in the butter, half & half, 1 teaspoon kosher salt and squeeze out the roasted garlic cloves. Cover and let sit on the stovetop with the burner off for 10 to 15 minutes.
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Then use a masher to smash the potatoes and roasted garlic in with the butter and half & half. Mash until you’ve reached a desired consistency.
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Add in the sour cream and lots of freshly ground black pepper. Stir well until combined. Taste and season with more salt and black pepper if desired.
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Transfer to a bowl and serve with melted butter on top and snipped chives.
Serving: 1serving, Calories: 332kcal, Carbohydrates: 28g, Protein: 5g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 174mg, Potassium: 775mg, Fiber: 3g, Sugar: 4g, Vitamin A: 710IU, Vitamin C: 15mg, Calcium: 80mg, Iron: 1mg
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Laurie McNamara
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Caramelized Balsamic Glazed Brussels Sprouts – Simply Scratch
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Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in about 45 minutes.
There’s actually a great story behind this sprout recipe.
I have learned that there is a generation of folks who grew up eating steamed-to-death brussels sprouts, i.e. my parents. Sprouts so over-cooked beyond repair that when my parents were married, my mom promised my dad that she would never make them and my dad promised he would never eat them.
Fast forward: Christmas Eve 2012 and I’m making these Caramelized Balsamic Glazed Brussels Sprouts to go with dijon rosemary prime rib. Already aware of my dad’s dislike for sprouts so I made green beans too, just in case. We were standing in my kitchen when I turned to my dad and said: “C’mon dad… just try them! There’s bacon and onions and what doesn’t taste amazing where bacon is involved?”
And then I promised him he could throw away what was left on his plate into the garbage if he didn’t like them and my feelings wouldn’t be hurt a bit.
Well guess what? He agreed to it and he took a bite. You guys he actually liked them! In fact I think it’s safe to say he loved them. My dad even told his sister, my Aunt Kathy in Texas about them and then she emailed me for the recipe.
I honestly can’t believe that I got my dad, who probably hasn’t had a brussels sprout in
50 yearserr a long time to try one and then he had a plateful! It took all I had to not do a happy dance right then and there.
To Make These Caramelized Balsamic Glazed Brussels sprouts You Will Need:
- bacon – For this recipe, I like to use thick-cut applewood smoked bacon.
- yellow onion – Adds a subtle sweet onion flavor.
- brussels sprouts – I try to find ones that are all pretty uniform in size.
- garlic (not pictured) – Adds distinct punchy flavor.
- kosher salt – Enhances the flavors in this recipe.
- freshly ground black pepper – This will add some subtle bite and flavor.
- balsamic glaze – Use homemade or store-bought.
- minced fresh parsley – For a pop of color and fresh herby flavor.
Start by lightly spraying a large 12-inch deep sided skillet (one that has a lid) with olive oil and add in the 4 strips thick-cut bacon that has been diced. Turn on the heat to medium and cook for 5 minutes.
Add 1 cup diced yellow onion to the bacon, stir and cook until the bacon is crispy and the onions are soft and translucent. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the fat in the pan.
While the bacon crisps and the onions soften, trim the ends off of a pound and a half of fresh brussles sprouts and cut in half.
Place the first layer of brussels sprout halves cut-side down into the fat in the pan before adding in the rest. This is why a big skillet helps, because there’s more surface area to caramelize the sprouts.
Once the brussels are all in, cover and let the steam start to soften the sprouts for about 8 to 10 minutes.
After 5-8 minutes, stir and appreciate the golden underside of those sprouts!
Gorgeous!
Add the bacon and onions back in along with 2 cloves minced fresh garlic. Season with a few pinches of kosher salt and lots of black pepper.
Stir to combine. Continue to cook the sprouts until they are fork tender yet still firm.
Remember, nobody likes soggy sprouts… nobody.
Lastly, drizzle in about two tablespoons of reduced balsamic or balsamic glaze and toss to combine.
Everything should be nicely coated in that tangy glaze.
Serve on a platter with a sprinkle of minced fresh parsley.
That’s it! A simple side dish packed full with flavor and dreamy bacon. You guys are gonna love these Caramelized Balsamic Glazed Brussels Sprouts! And I can guarantee these will turn any sprout-hater into a brussels sprout lover!
Enjoy! And if you give this Caramelized Balsamic Glazed Brussels Sprouts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Caramelized Balsamic Glazed Brussels Sprouts
Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 servings.
- olive oil spray
- 4 slices thick-cut applewood bacon, diced
- 1 cup diced yellow onion
- 1½ pounds brussels sprouts, trimmed and halved
- 2 cloves garlic, minced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons balsamic glaze
- 1 tablespoon minced parsley, for serving
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Spray a large 12-inch deep sided skillet with olive oil. Add in the diced bacon and heat over medium heat. Stir and cook the bacon for 5 minutes.
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Add in the chopped onion, stir and cook until the bacon is crispy and the onions are soft and translucent and the edges are golden.
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Use a slotted spoon to transfer the bacon and onions to a paper towel lined plate, leaving the bacon fat still in the skillet.
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In a single layer place the halved brussels sprouts, cut-side down in the skillet before adding the rest. Cover and allow the steam to help to cook the sprouts. Let the brussels sprouts cook for 5-8 minutes this way before stirring.
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Add the bacon and onions back into the skillet with the minced garlic. Stir and continue to cook the sprouts until fork tender but not too soft. Season with a little bit of kosher salt and a lot of black pepper, to taste.
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Drizzle in the balsamic glaze, stir and serve hot with a sprinkle of minced parsley.
Serving: 1g, Calories: 131kcal, Carbohydrates: 16g, Protein: 6g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 127mg, Potassium: 517mg, Fiber: 5g, Sugar: 5g, Vitamin A: 917IU, Vitamin C: 100mg, Calcium: 57mg, Iron: 2mg
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Laurie McNamara
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“Thanksgiving Butter” Is So Good, You’ll Want to Put It on Everything
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Dried herbs: Dried herbs (besides the parsley) can be used in place of fresh, but the flavor will be sharper. Thanksgiving butter made with dried herbs is best used for basting or placing under the skin of chicken or turkey before roasting. Use 1/4 teaspoon dried sage, 1/8 teaspoon dried thyme, and 1/8 teaspoon dried rosemary in place of the fresh herbs.
Using salted butter: Salted butter can be substituted for the unsalted; just omit the kosher salt.
Storage: Thanksgiving butter can be refrigerated in an airtight container or rolled up in plastic wrap for up to 5 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before using.
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Christine Gallary
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This Bread Combo Is the Secret to Better Stuffing, According to a Pro Chef
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.While we can likely all agree that stuffing is a must on the Thanksgiving table, deciding what kind of stuffing is where things get dicey. Top Chef champion Kristen Kish’s family is not unlike our own — divided between white bread devotees and classic cornbread stuffing lovers. The solution was simple, but one I hadn’t seen before: Instead of settling for one, the Kish family landed on a two-bread compromise. Would this be the secret to the best-ever stuffing recipe? I went into the kitchen to find out.
Get the recipe: Kish Family’s Two-Bread Stuffing
How To Make the Kish Family’s Two-Bread Stuffing
Begin by leaving hearty white sandwich bread out overnight to stale. The next day, sauté finely chopped onions and celery until soft. Add fresh sage and grated garlic to the pan and cook just until fragrant. Transfer the softened vegetables to a mixing bowl and toss with torn pieces of cornbread and staled white bread. Add chopped fresh parsley, salt, and pepper, then stir until well-mixed. Slowly add chicken stock until the breads are evenly moistened. Transfer the mixture into baking dish(es), and bake until heated through and lightly browned on top.
My Honest Review of the Kish Family’s Two-Bread Stuffing Recipe
This stuffing recipe is simple to prepare and delivers on all of the holiday flavor I want from stuffing. The variety of textures that come from combining coarse cornbread and chewy white bread, as well as baking it until the top crisps and the interior is tender and moist, is unparalleled.
I used prepared sweetened cornbread from my grocery store’s bakery department, but you could easily make your own savory or sweet cornbread in advance. While any white bread will do, I used a hearty white sandwich bread and left it out overnight on a wire rack to stale slightly. Kish tears, rather than cuts, the bread so that the bread is craggy and browns nicely. While some the cornbread remains intact in large chunks, expect other bits to crumble, which helps to distribute the cornmeal texture and flavor evenly throughout the stuffing. Yellow onions, celery, sage, and parsley add flavor and texture to the dish, and since they’re all finely chopped, the stuffing holds together nicely (even without an egg) and doesn’t fall apart on your fork.
The sole drawback, if you can call it one, is that this recipe makes a lot of stuffing — enough to fill a pair of 9×13-inch baking dishes. This year, when most of us are expecting a smaller crowd around the holiday table, this recipe simply makes too much. Thankfully, it’s easy to halve the recipe to fill a single baking dish. Alternatively, make the full recipe and split it among nearby family or friends to serve with their holiday meals.
If You’re Making the Kish Family’s Two-Bread Stuffing, a Few Tips
Rating: 9/10
Have you ever made the Kish family’s Two-Bread Stuffing recipe? Tell us what you thought!
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Patty Catalano
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My Mother-in-Law’s Legendary Stuffing Is Worth Fighting For
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.Leading up to the first Thanksgiving I spent with my now-husband at his childhood home, he only talked about one thing — his mom’s legendary stuffing. The stuffing dates back to his grandfather, who would make it every year before his mom took over the duty. He waxed poetic about how it was always the first thing to go among the many dishes and that the entire family looked forward to it the most.
How I Make My Version of Mother-In-Law’s Stuffing
Marrying into the family meant marrying this stuffing. Seeing as how I grew up on Stovetop stuffing, I had no qualms about that. However, since I develop recipes for a living, I also couldn’t help but make a couple of tiny tweaks to the recipe my mother-in-law scribbled down for me in anticipation of hosting my first Thanksgiving a couple of years ago. Of course, the goal wasn’t to dress it up, but to fine tune it in my own way.
So, I replaced the packaged bread cubes with cubes from a fresh loaf of bread that I let dry out overnight. For seasoning, I reached into my pantry for the only poultry seasoning that matters given my New England roots: Bell’s. This salt-free blend of dried rosemary, oregano, sage, ginger, marjoram, thyme, and pepper was invented in Boston over 150 years ago and is sold in a decidedly retro cardboard box with the image of a turkey stamped on it. While any poultry seasoning can be used, if you can find Bell’s, I do think it tastes more of the holiday than any others I’ve tried.
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Sheela Prakash
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Your Air Fryer Is the Secret for Cooking Unbelievable Green Beans
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Kristina VänniInternationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family’s dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
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Kristina Vänni
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Easy Peasant Bread Recipe- Oh Sweet Basil
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With this easy herbed peasant bread recipe, fresh homemade bread has never been easier! It is golden and crispy on the outside and soft and tender on the inside. It is also super versatile and done in a just a few hours.
A few of my friends make peasant bread every Sunday, and when you’ve got three friends who don’t know each other but are all doing the same thing, it’s high time to try it.
We baked it last Sunday for the first time and we are totally sold. It is so simple (you make it all in ONE bowl) and so fluffy with the perfect about of crumb action. I love that I can start it after church and it’s ready to bake for dinner. It also scores major bonus points for being a no-knead bread dough! You’re going to love it!
Ingredients Needed for Peasant Bread
The ingredients for peasant bread are simple and likely things that you will have on hand already. We love adding the fresh herbs for extra flavor. You can experiment with your favorite combination of herbs or leave out the herbs altogether. Here is what you will need:
- Flour – just regular all purpose flour works great, or you can use bread flour
- Kosher Salt – adds flavor
- Warm Water – the ideal temperature of lukewarm water for activating yeast is 105-115 degrees F
- Sugar – feeds the yeast so it can properly activate
- Instant Yeast – I’ve found that instant yeast works best rather than active dry yeast
- Rosemary – fresh is preferred, minced fine
- Thyme – fresh is best, but if you want to use dried, just add a couple of pinches
- Parsley – fresh, and finely chopped
- Butter – used for greasing the bowls that the bread will bake in, and when the bread is fresh out of the oven, brush the top with melted butter (or olive oil)
- Flaked Sea Salt – we love sprinkling a little salt on top for extra flavor
The measurements for each ingredient can be found in the recipe card at the end of this post.
How to Make Peasant Bread
I’m going to walk you through the steps of making this bread so that you know what to expect along the way and so you get perfectly golden tender bread every time! Here are the basic steps (the complete instructions can be found in the recipe card at the end of the post):
- Dry ingredients – combine all the dry ingredients in a large bowl and stir everything together
- Wet ingredients – add the water to the dry ingredients and all the herbs and mix until just combined, you don’t want to overmix — NO KNEADING!! Yahoo!
- Rise – cover the bowl with plastic wrap and place in a warm spot and let the dough rise for at least an hour (see section below for more information on proofing bread dough)
- Bake – preheat the oven and grease two oven-safe bowls, then use two forks to divide the dough in half (the dough will be very wet, almost like a thick cake batter). Place half the dough in each bowl and bake.
- Finish – brush the top of the baked bread with olive oil or melted butter and sprinkle with salt, move the loaves to a cooling rack to cool
How to Proof Bread Dough
Yeast needs a warm environment to do it’s job effectively. My house tends to be a little chilly in the kitchen area (especially in the winter), so I always put my bread dough in my laundry room and run the dryer to warm up the room.
Another option would be to preheat your oven to 170 degrees Fahrenheit for about 10 minutes. Then turn your oven off and stick your covered bowl into the oven with the oven door cracked open. Let it raise for at least an hour.
Can the Bread Be Baked in Bread Pans?
Yes! Baking these in bread pans works great! Split it the dough so you have half the dough in each loaf pan. Baking time will remain the same.
You could also bake the dough in muffin tins to make dinner rolls. You only need to bake those for about 18-20 minutes.
How to Store Peasant Bread
This peasant bread recipe will keep at room temperature in a ziploc bag for 3-4 days. If you want it to last longer, you can keep it in the refrigerator or freeze it. Just be sure it is wrapped thoroughly. It will keep in the freezer for up to 3 months.
Leftover herbed peasant bread makes great toast the next day too. Toast it and spread a little butter on it…perfection!
What to Eat with Peasant Bread
It is my personal opinion that a delicious homemade bread goes with every meal because carbs are heaven! Here are few ideas of what to serve this peasant bread recipe with:
This no-knead peasant bread recipe is easy and delicious and like I said, it goes with almost any meal! It also makes great bread for sandwiches or paninis. I can’t wait for you to try this one!
More Easy BREAD RECIPES You’ll Love:
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In a large mixing bowl, stir together the flour, salt, sugar, and instant yeast.
4 Cups All Purpose Flour, 2 1/4 teaspoons Kosher Salt, 2 teaspoons Sugar, 2 teaspoons Instant Yeast
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Add the water and herbs and then mix until combined.
2 Cups Warm Water, 2 teaspoons Rosemary, 1 teaspoon Thyme, 1 teaspoon Parsley
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Cover your bowl with plastic wrap and set aside in a warm spot to rise for at least an hour. (Preheat an oven to 170 degrees for 10 min if your house is chilly. With the door cracked place the bowl in.)
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Preheat the oven to 425. Grease two 1.5-qt oven-safe mixing bowls with about a tablespoon of softened butter each.
2-3 Tablespoons Butter
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Use two forks to begin scraping it from the sides of the bowl and folding it into and on top of the dough to create a ball shape.
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Then, using the forks, divide the dough into two equal portions. Place half of the dough in the first buttered bowl then repeat with the second half of dough in the other bowl.
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Allow to rest, uncovered for 30 min more. Transfer to the oven for 15 minutes, turn down to 375 degrees and bake 15 min more.
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Remove from the oven and brush with olive oil or melted butter and a sprinkle of flaked sea salt if desired.
Flaked Sea Salt
Calories: 107kcal
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Best Mashed Potatoes Recipe (Instant Pot) – Oh Sweet Basil
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Buttery creamy mashed potatoes all done in 30 minutes in the Instant Pot! This is the best mashed potatoes recipe for Thanksgiving!
Yes, we have the perfect mashed potato recipe already posted on the blog, but I love that this recipe can all be done in the Instant Pot freeing up the stove top for other things (hello No Fuss Stuffing!). And the flavor of Yukon gold potatoes just can’t be beat!
Use your Instant Pot for these delicious mashed potatoes your entire family will enjoy. This step-by-step recipe will help you get the perfect consistency and taste.
Ingredients for Instant Pot Mashed Potatoes
You only need 5 ingredients to make these perfect mashed potatoes. Here is what you will need:
- Yukon Gold Potatoes: You will need about 8 potatoes (or 4-5 large).
- PRO TIP: You can also use Russet potatoes if desired, but the taste of Yukon gold is unbeatable.
- Salt: Adds flavor
- Cream Cheese: Use full fat, no low fat or fat free.
- Whole Milk: Cream can also be used.
- Butter: Adds flavor and richness
The measurements for each ingredient are listed in the recipe card at the end of the post.
How to Make the Best Mashed Potatoes
Here are the step-by-step instructions for making mashed potatoes in the Instant Pot. It’s easy peasy!
- Set the cream cheese out to come to room temperature.
- Melt the butter on the stove top or in the microwave.
- Peel and quarter the potatoes.
- Add the potatoes to the Instant Pot and add enough water to cover them. Add the salt.
- Put the lid on the Instant Pot and seal it. Set to manual high heat and pressure cook for 8 minutes.
- Measure the milk in a glass measuring cup and warm the milk in the microwave.
- When the potatoes are done, quick release the IP and drain the potatoes. Leave the potatoes in the pot and let them steam dry for a few minutes.
- Smash the potatoes with a potato masher or ricer. Then add the butter and stir, and then add the cream cheese and warmed milk.
- Season to taste.
The complete instructions can be found in the recipe card at the end of this post. Keep scrolling for all the details!
Best Potatoes for Mashed Potatoes
The best potatoes for mashing are the starchy potatoes – Yukon gold, Russet or Idaho. They have a fluffy texture that breaks down easily while mashing.
Variations
If you want to add additional flavors to these creamy mashed potatoes, you could add cooked crumbled bacon bits after cooking and mashing the potatoes. You could also add sauteed or roasted minced garlic. Adding any type of fresh herb would also be a great option…minced rosemary, thyme, parsley, chives, etc. One more possibility would be to add cheese. A nice sharp cheddar that has been grated finely would melt beautifully and add great flavor.
Tools to Use for Mashed Potatoes
I had used a potato masher my whole life and then someone told me about a potato ricer, and I’ll never go back. I mean, a potato masher does the job fine, but a ricer gives the smoothest texture.
Can This Recipe Be Made on the Stove Top?
Yes, it absolutely can. I will actually point you to our other mashed potatoes post for making mashed potatoes the traditional way.
How to Store and Reheat Mashed Potatoes
Mashed potatoes should be stored in an airtight container in the refrigerator. They will keep for 4-5 day.
To reheat mashed potatoes, place them in a pan or dutch oven on the stove top and warm them up over low heat stirring occasionally. You can also reheat them in the oven in a baking dish, covered with foil at 350 degrees for 15-20 minutes.
Thanksgiving is not complete without the creamiest and best mashed potatoes recipe ever! Yukon gold potatoes make the tastiest mashed potatoes and the Instant Pot makes this recipe quick and easy!
More Irresistible Potato Recipes:
Description
Buttery creamy mashed potatoes all done in 30 minutes in the Instant Pot! This is the best mashed potatoes recipe for Thanksgiving!
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Set out the cream cheese.
4 oz Cream Cheese
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Place the butter in a small saucepan to melt.
3 Tablespoons Butter
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Peel the potatoes and quarter them.
2 lbs Yukon Gold Potatoes
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Add the potatoes to the Instant pot and pour in water just to cover them.
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Add the salt and stir gently.
1 teaspoon Salt
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Press Manual, high heat and seal the lid.
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Pressure cook for 8 minutes.
-
Meanwhile, measure the milk in a glass measuring cup and warm the milk in the microwave.
1/2 Cup Whole Milk
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Once the potatoes are done, quick release the pressure and drain the potatoes, leaving them in the pot.
-
Allow the potatoes to steam dry for a couple of minutes and then smash well with a potato masher or ricer until no lumps remain.
-
Stir in the melted butter, then the cream cheese and finally the warmed milk.
-
Taste and season with salt.
Salt
Calories: 116kcal
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Source link - Yukon Gold Potatoes: You will need about 8 potatoes (or 4-5 large).
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Roasted Maple Rosemary Honeynut Squash – Simply Scratch
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Roasted Maple Rosemary Honeynut Squash is a simple side dish with lots of flavor. Honeynut squash halves are roasted, and topped with chopped pecans, rosemary, garlic and maple syrup. This recipe will serve 6.
Sweet and savory is my favorite combination.
And these Roasted Maple Rosemary Honeynut Squash is just that. Honeynut squash halves are roasted and sprinkled with chopped pecans, rosemary and garlic and drizzled with maple syrup before finishing in the oven. The sweetness of the maple syrup in combination with the garlic, toasty pecans and pine-y rosemary is a match made in heaven.
Definitely impressive enough as a side dish for a holiday spread yet causal enough to be part of a weeknight meal.
To Make This Recipe You Will Need:
- honeynut squash – Try to find ones that are similar in size, shape and weight.
- butter – Adds richness and flavor.
- kosher salt – Draws out flavor and seasons the squash.
- freshly ground black pepper – Adds some subtle bite and flavor.
- pecans – Adds texture and delicious nutty flavor.
- rosemary (fresh)- Adds a fresh pine-like or woodsy flavor with notes of lemon, pepper and sage.
- pure maple syrup – Lends maple flavor and sweetness.
- garlic – Adds distinct punchy flavor.
What is Honeynut Squash?
The adorable honeynut squash is a hybrid of a butternut squash and a buttercup squash. It’s sweet, nutty and delicious when roasted. The small squash ranges between 1/2 to 1 pound each, making half a squash perfect as an individual serving.
Preheat oven to 400℉ (or 200℃).
Using a sharp chefs knife, cut the squash in half from top to bottom.
Use a spoon to scrape out the seeds and stringy fibers.
Can you Roast Honeynut Squash Seeds?
Yes! Just like pumpkin seeds, honeynut squash seeds can be roasted or air-fried and enjoyed as a snack or added to soup or salads for some crunch. I like to soak the seeds with the membranes in cool water. Over time, the squash fibers will sink and the seeds will float to the top.
Using a paring knife, make a crisscross hatch on the cut side of each squash half before brushing with olive oil.
Season with kosher salt and place cut-side down on a parchment lined, rimmed baking pan.
Roast the honeynut squash on the middle rack of your preheated oven for 25 minutes.
Carefully remove the pan from the oven. Use tongs to turn the squash so they are cut-side up. Season with freshly ground black pepper and add in 1/2 tablespoon of butter in each one.
Sprinkle 1/3 cup chopped pecans, 1 tablespoon chopped rosemary and 1 to 2 cloves minced fresh garlic (depending on size) overtop.
Lastly, drizzle with 1/4 cup pure maple syrup, making sure to get it into all the nooks and crannies.
Return the squash to the oven and continue roasting for another 10 to 15 minutes or until tender.
Transfer to large platter and serve.
Enjoy! And if you give this Roasted Maple Rosemary Honeynut Squashrecipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Roasted Maple Rosemary Honeynut Squash
Roasted Maple Rosemary Honeynut Squash is a simple side dish with lots of flavor. Honeynut squash halves are roasted, and topped with chopped pecans, rosemary, garlic and maple syrup. This recipe will serve 6.
- 3 honeynut squash, cut in half vertically
- olive oil
- 1/3 cup chopped pecans
- 1 tablespoon chopped fresh rosemary
- 1 clove garlic, minced (use 2 if small)
- 1/4 cup pure maple syrup
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Preheat oven to 400℉ (or 200℃).
-
Line a rimmed baking pan with parchment paper.
-
Using a sharp chefs knife, cut the squash in half from top to bottom. Use a spoon to scrape out the seeds and stringy fibers.Optional: Save the seeds and roast in the oven or air-fryer.
-
Using a paring knife, make a crisscross hatch on the cut side of each squash half before brushing with olive oil and seasoning with salt.
-
Place cut-side down on a parchment lined, rimmed baking pan and roast on the middle rack of your preheated oven for 25 minutes.
-
Then carefully remove the pan from the oven. Use tongs to turn the squash so they are cut-side up. Season with freshly ground black pepper and add in 1/2 tablespoon of butter in each one.
-
Sprinkle with chopped pecans, chopped rosemary minced garlic overtop. Drizzle each one with pure maple syrup, making sure to get it into all the nooks and crannies.
-
Return the squash to the oven and continue roasting for another 10 to 15 minutes or until tender.
-
Transfer to a large platter and serve.
Serving: 1squash half, Calories: 181kcal, Carbohydrates: 37g, Protein: 3g, Fat: 5g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 10mg, Potassium: 858mg, Fiber: 5g, Sugar: 13g, Vitamin A: 24122IU, Vitamin C: 48mg, Calcium: 130mg, Iron: 2mg
This post may contain affiliate links.
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Laurie McNamara
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This Classic Green Bean Casserole Is Exactly How You Remember It — Only Better
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Make ahead: Assemble the casserole without the onion topping, cover, and refrigerate up to 1 day ahead. Let the casserole sit at room temperature while the oven heats. Uncover and top with the fried onions. Bake for 30 to 40 minutes, covering the top with aluminum foil in the final 10 minutes if the onions brown too quickly.
Substitutions: 3 (about 15-ounce) cans green beans can be substituted for the fresh green beans. Drain well before adding to the mushroom sauce.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
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Patty Catalano
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My Mom’s Legendary Potato Stuffing Is Worth Fighting Over
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Taylor KocherTaylor is a freelance writer, food blogger, and baker from Eastern Pennsylvania. She loves exploring new cities and has helped teach cooking classes and assisted a private chef. When not working, you’ll probably find her whipping up something sweet in the kitchen or binging Food Network. She currently lives in Los Angeles with her husband and their cat, Nala.
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Taylor Kocher
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Sweet Potato Rounds – Oh Sweet Basil
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Sweet potato rounds are like crostinis that you load up with goodness, but it’s all on top of roasted sweet potatoes making them a totally delicious and healthy side dish.
Years ago I started making little sweet potato rounds for our Christmas dinner. We did the gruyere sweet potato stacks the most but then with leftover cranberry sauce I started to experiment and eventually that led me to an adapted version of sweet potato rounds by Tidy Mom. I absolutely love making these and they are surprisingly very easy.
I love that I can use leftover cranberry sauce or fig spread. The cheese is also easy to swap and mix up. But most of all, I love that they taste absolutely scrumptious while looking stunning. Sometimes the best food is the ugliest, but that is not the case here!!
What Do I Need to Make Sweet Potato Rounds?
Just wait until you read all the delicious ingredients that go into this recipe! So much flavor in every bite…this is what you will need:
- Sweet Potatoes – you can peel the sweet potatoes if you want but I like to leave the skins on
- Olive Oil – used to roast the sweet potato rounds
- Fresh Orange Zest – you can’t beat the flavor of fresh citrus and it plays so well with the flavor of the toppings
- Kosher Salt – adds so much flavor
- Black Pepper – adds flavor and a teeny tiny kick
- Cranberry Sauce – you can use our recipe or make your own, but definitely make it from scratch
- Crumbled Feta – buy the brick of feta and crumble it yourself
For the Nuts
- Hazelnuts – easily swapped out for other nuts if you want, but roasted hazelnuts are so perfect for the holidays!
- Butter – helps roast the nuts and adds richness and flavor
- Cinnamon – adds flavor and warmth
For the Drizzle
- Honey – acts as the base for the drizzle and adds natural sweetness
- Balsamic Vinegar – adds a sweet tangy punch to the drizzle
- Fresh Thyme – adds a bright pop of flavor and freshness
The measurements for all of the ingredients can be found in the recipe card down below.
Cheese Substitutes
If you aren’t a feta fan or want to change things up a little, then these are my suggestions for some possible cheese substitutes:
- Gorgonzola
- Bleu Cheese
- Gruyere
- Goats Cheese
- Parmesan Aged White Cheddar
- Manchego
Nut Substitutes
Hazelnuts can be a little harder to find than other nuts so if you have a hard time finding them or aren’t a fan, then try swapping them with any of these:
- Hazelnuts
- Pecans
- Walnuts
- Pistachios
Why You Will Love These Roasted Sweet Potatoes
Versatile – they can be an app or side dish, you can change up toppings depending on what you have or what you love
Healthy Side Dish – you would typically see a recipe like this done with bread but by using roasted sweet potatoes, you reduce calories and carbs
Fun to Make – my kids love to help making these because it’s sort of like making little pizzas
Beautiful – they are so darn pretty with all those colors and layers
Uses up Leftovers – it’s a great way to use up extra cranberry sauce
So Flavorful – you are hitting all the notes you want in a side dish…sweet, salty, tangy — and the textures are amazing…creamy, crunchy
What to Eat with Sweet Potato Rounds
I mentioned that we like to eat these with Christmas dinner, and they go well with just about any holiday meal or Sunday dinner. Here are a few ideas:
We can’t wait to hear what you think of these and what you eat them with!
Roasted sweet potatoes topped with sweet and tangy cranberry sauce, salty feta, fresh thyme, toasted spiced hazelnuts and a fabulous honey balsamic drizzle…are you drooling?! You should be! These sweet potato rounds are the best healthy side dish!
More Sweet Potato Recipes:
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Preheat the oven to 425° and set out a cookie sheet.
-
In a large bowl combine olive oil, orange zest, salt and pepper. Add sweet potato rounds to the bowl and toss to coat evenly.
-
One by one, in an even layer, place the sweet potatoes on a large rimmed baking sheet, leaving space in between. Roast sweet potato slices for 10-12 minutes, until the bottom is golden.
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Remove the pan from the oven and carefully flip the rounds over using a spatula. Return to the oven and continue roasting for an additional 10-12 minutes until they are golden.
-
Meanwhile, heat a small nonstick pan over medium heat and toss the hazelnuts until toasted, about 1 minute and then add the butter. Once melted, add the cinnamon and stir to coat for about 1 more minute, being sure the nuts aren’t browning much. Remove to a plate.
-
Remove the potatoes from the oven. Transfer to a serving platter and top each round with cranberry sauce, cheese, and nuts.
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In a small dish, whisk the balsamic vinegar and honey until smooth. It will take a second to emulsify. Using a spoon, drizzle honey vinegar over the tops of the rounds and garnish with fresh thyme. Serve immediately.
Buy in the brick and never the pre-crumbled for the best flavor and texture
Calories: 280kcal
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REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
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The Key Technique to Perfecting Crispy French Fries at Home
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Rachel PerlmutterRachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
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Rachel Perlmutter
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Raspberry Pretzel Jello Salad – Oh Sweet Basil
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Some things just belong together…like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.
Now I don’t know if this is a salad or a dessert, but it is so delicious that it doesn’t matter! It has a sweet and salty pretzel crust layer, a sweet cream cheese filling layer and a fruity tart jello layer on top.
I’m realizing people have a bigger opinion on berries than I ever knew. Are you a lover of raspberries and hater of blueberries?
If you had to pick would you go strawberry or raspberry?
Our strawberry pretzel jello salad brought up so many requests for one vs the other and since I happen to love both, I tend to pull for team strawberry, but I really had no choice but to create a raspberry pretzel jello version. I mean, it’s all in the name of research, am I right? 😉
Plus it tastes like cheesecake but you serve it as a side dish. Who in the world is the genius that brought this first to Thanksgiving dinner?
Ingredients Needed for Raspberry Pretzel Salad
Here is your grocery list for each of the three layers of this salad:
Pretzel Layer
- Pretzels: any brand or shape of pretzel will work great since they crushed into small pieces
- Butter: helps bind the crust together and adds rich yummy flavor
- Brown Sugar: adds flavor and sweetness
- Sugar: adds more sweetness
Cream Layer
- Sugar: adds sweetness to the creamy layer
- Cream Cheese: make sure it is softened to room temperature so it doesn’t get lumpy
- Cool Whip: adds sweetness, structure and creaminess to the cream layer
Jello Layer
- Raspberry Jello: you will follow the instructions on the Jello box to make this layer
- Water: used to make the Jello
- Raspberries: fresh or frozen can be used and will work great
The measurements for each ingredient can be found in the recipe card below.
How to Make Raspberry Pretzel Salad
The steps for making this recipe are simple. Here they are broken down by layer:
Pretzel Layer
- Preheat oven.
- Combine all the ingredients well.
- Press into baking dish.
- Bake and let cool completely.
Cream Layer
- Beat the sugar and cream cheese together.
- Fold in Cool Whip.
- Spread over cooled pretzel layer.
Jello Layer
- Mix the jello powder and boiling water until the powder is dissolved.
- Stir in the raspberries.
- Put in fridge and let it cool.
- Pour over the cream layer.
- Refrigerate until firm (3-4 hours)
All the details for making this salad can be found in the recipe card below this post. Check the next section for all our tips and tricks for making this salad.
Where Does Pretzel Salad Come From?
From my research, it appears that pretzel Jello salad comes from the South. In 1963, Jello published a cookbook that contained a recipe for pretzel Jello salad so many people believe that is where it started. I’ve also seen Midwesterner claiming it as their own. I suppose it doesn’t matter when all is said and done! It just needs to be made and eaten!
Tips for Making Raspberry Pretzel Salad
There are a few tips that make this salad turn out perfectly every time. Don’t miss these!
- Measure the 2 cups of pretzels whole before chopping them up.
- Chop the pretzels on a cutting board with a sharp knife.
- PRO TIP: You could also use a blender or food processor but you want crushed pretzels not powder pretzels. Another option would be to put all the pretzels in a ziploc bag and then use a rolling pin to crush them.
- Spread the cream cheese mixture all the way to the sides of the pan so it seals the crust and protects it from the jello layer.
- Dissolve the jello as the directions state for this recipe. Don’t follow the directions on the box of jello.
- Make sure the cream cheese is at room temperature. That will help the cream layer be smooth.
- Cooling the Jello in the fridge will bring the temperature down. Putting hot liquid on the cream layer will crack that layer and ruin the salad. It is critical to chill the dish in the fridge for at least 4 hours. Ideally, I prefer to chill it overnight.
Are Raspberries Good For You?
Raspberries are low in calories and high in fiber, vitamins, minerals and antioxidants.
Can I Use Frozen Raspberries?
Yes, but I would always recommend fresh! If you can’t get fresh or they are just too darn expensive, grab a bag of frozen and let them thaw in the fridge. Drain them thoroughly. You don’t want to introduce extra liquid to the jello layer.
Can I Substitute the Cool Whip?
I know a lot of people have issues with Cool Whip, so you can definitely substitute whipped cream for the Cool Whip if you want. You will want to whip a cup of heavy cream and add about 1/2 cup of sugar to it to match the sweetness of the Cool Whip. It will taste fabulous! I have found that using whipped cream makes the pretzel crust get soggy more quickly than with Cool Whip.
How Long Will Jello Salad Keep?
Jello salad will keep for 5-7 days in the refrigerator. Cover well before storing Jello salad.
Can You Make Jello Salad Ahead?
Jello Salad can be made 2-3 days in advance. Cover the salad and store it in the refrigerator until ready to serve.
What to Eat with Jello Salad?
For some reason, I always think of jello salad as being a side for a summer BBQ potlucks, but it can totally be made all year round. Here are few ideas for main dishes (BBQ and non BBQ):
It goes great with just about any main dish!
Team raspberry? Team strawberry? It actually doesn’t matter at all! They are all so dang good, and fresh berries means summer which I’m totally craving! This also makes the perfect side dish for Thanksgiving or Christmas. Make raspberry jello pretzel salad as a side dish for your next shindig!!
More Jello Recipes You’ll Love:
Description
Some things just belong together…like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.
Prevent your screen from going dark
Pretzel Layer
-
Preheat oven to 350 degrees.
-
Combine pretzels, melted butter, brown sugar and sugar, stirring well until combined.
2 Cups Pretzels, 1/2 Cup Butter, 1 Tablespoon Brown Sugar, 2 Tablespoons Sugar
-
Press into a 9×13” baking dish
-
Bake for 6-7 minutes and then cool completely.
Cream Layer
-
Beat the 1 cup sugar with the cream cheese until smooth. Fold in the cool whip.
1 Cup Sugar, 8 oz. Cream Cheese, 8 oz. Cool Whip
-
Gently spread over the the pretzels, pressing the cream cheese totally against the sides of the pan to seal the crust so the Jello won’t leak.
Jello Layer
-
Mix Jello and boiling water until all sugar is dissolved. Stir in the berries.
1 Box Raspberry Jello, 2 Cups Water, 4 Cups Raspberries
-
Place in the fridge to cool for 15 minutes.
-
Pour over the cream cheese and refrigerate until firm, about 3-4 hours.
Cover left overs and store in refrigerator.
Calories: 643kcal
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REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
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34 Thanksgiving Sides You Can Bring to Friendsgiving
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Slaws and Salads
Bring something totally fresh to the side dish lineup and you will be the hero of Friendsgiving. Trust me — everyone always appreciates something on the healthy-ish side to balance all the stuffing, mashed potatoes, and pie.
2 / 7
3 / 7
Stuffing
This feast is not complete without stuffing. But save the traditional recipes for dinner with your family. Your Friendsgiving lineup deserves a stuffing with a twist. Whether you grill the bread, start with everything bagels, or go with a Syrian-inspired recipe, you can’t go wrong.
2 / 6
5 / 6
Potatoes
When it comes to potatoes, a basic creamy mash is just the beginning. From cheesy puffs to luscious sweet potatoes, there is something here for everyone.
3 / 7
Cranberry Sauce and Veggie Sides
You can’t have a Friendsgiving feast without the sides. From a fig-cranberry sauce to mashed cauliflower, these side dishes are guaranteed to be hits.
4 / 7
Casseroles
When it comes to serving a crowd, casseroles are always a good idea. These totally comforting sides are easy to pull together, and often make a great addition for any vegetarian or gluten-free friends.
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Kelli Foster
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38 Essential Vegetarian Side Dishes for Thanksgiving
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Vegetarian Vegetable Sides
From mashed potatoes to green beans to Brussels sprouts and everything in between, this line up has all the heavy hitters.
4 / 16
5 / 16
6 / 16
7 / 16
Easy Vegetarian Sides
Need a side that’s guaranteed to please the table *and* easy to whip up? These are the sides that deliver.
2 / 12
3 / 12
5 / 12
8 / 12
9 / 12
Fancy Vegetarian Sides
Each of these sides has a little something extra that makes them feel like an extra-special addition to the table.
7 / 10
8 / 10
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Sheela Prakash
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This French Technique Is the Key to the Most Flavorful Mashed Potatoes Ever
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Meanwhile, cut 8 tablespoons unsalted butter into 8 pieces and refrigerate until ready to use. Transfer all but 2 tablespoons of the garlic oil to a bowl or airtight container and reserve for another use. Add the mashed garlic, 3/4 cup whole milk, and 1/3 cup heavy cream to the saucepan. Bring to a simmer and cook until the mixture is just warmed through but not boiling, about 5 minutes.
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Alexis deBoschnek
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I Make This Cheesy Spinach Quiche Once a Month
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Of all the different varieties of quiche out there, spinach is my absolute favorite. Whether it’s for brunch, lunch, or dinner, there is just something about its understated simplicity that makes it a timeless classic. This version is as easy as it gets and delivers the most custardy, cheesy result you could hope for.
Does Spinach Need to Be Cooked Before Putting It in a Quiche?
This recipe calls for either fresh baby spinach or thawed frozen chopped spinach. Whichever you choose to use, neither need to be cooked before adding them to the custard filling. While the thawed frozen spinach is already cooked, the fresh spinach will cook in the heat of the oven.
What Is the Best Cheese to Use for Spinach Quiche?
A great quiche is as much about the vegetable you add to it as it is the cheese you use. Here, we opt for sharp cheddar, which lends a salty bite to offset the richness of the custard, yet it is still nice and melty. Feel free to experiment with the cheese — smoked Gouda provides an even bolder, nuttier flavor, while Fontina gives added creaminess.
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Sheela Prakash
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