This broccoli salad is such a classic at summer BBQs . . . and for good reason! It’s fresh, it’s crunchy, it’s salty, and it’s tossed in a tangy yet sweet and creamy dressing. What’s not to love?!

Ingredients

This broccoli salad recipe has everything you want in a side dish: crispy, crunchy, chewy, creamy, delicious textures and flavors.

• Mayonnaise – our creamy base for the sauce.
• Granulated Sugar – adds a touch of sweetness to balance out the vinegar.
• Apple Cider Vinegar – cuts the sweetness from the sugar and gives a tangy flavor. Don’t have apple cider? Try another vinegar instead!
• Salt and Pepper – enhances other flavors and adds a touch of spice.
• Bacon – provides the broccoli salad with crispy texture and smoky flavor.
• Broccoli – can’t have broccoli salad without broccoli. 😉
• Red Onion – gives the salad a little “bite”.
• Raisins – adds a chewy texture and a touch more sweetness to the salad.
• Sunflower Seeds and Pecans – provide the salad with extra crunch.

How to make broccoli salad

1. Whisk together mayo, sugar, vinegar, salt, and pepper.
2. Add in cooked bacon, broccoli, red onion, raisins, sunflower seeds, and pecans then stir until well-combined.
3. Cover and chill for an hour then serve and enjoy!

How to cut broccoli into florets?

Cutting broccoli into florets is incredibly easy!

• Thoroughly wash and dry the whole head of broccoli.
• Pull off the leaves.
• Cut through the large stem, just below where the florets start.
• Slice off the florets and then cut them into smaller pieces, if desired.

I like to chop the florets into small pieces so they’re not too hard to eat and they incorporate well with the other ingredients.

Do you have to cook the broccoli?

No, you do not cook the broccoli for this salad. Everything in this recipe is completely raw, aside from the bacon, of course. Let the broccoli salad sit in the fridge for a while—at least an hour—after you assemble it and before serving. The vinegar helps break the broccoli down so it doesn’t taste super raw. The longer it sits, the better flavor and texture you’re going to get. If you absolutely hate raw broccoli, you can blanch the florets. To do this, bring a large pot of water to a boil, add your broccoli florets, cook until the broccoli is tender, and then drain in a colander. Rinse right away with cold water to stop the broccoli from cooking. (*not tested)

How to use leftover broccoli stems

If you’re like me, you don’t want any food to go to waste. So even though you don’t use the broccoli stems in this recipe, here are a couple other ways to utilize them!

• Serve as an appetizer or snack. I like to leave them raw, cut them into strips, and snack on them with a bowl of my Greek yogurt ranch dressing.
• Roast them. Toss them in some oil, salt, and pepper, and roast them up for a cooked snack or yummy side dish.
• Sauté them for other dishes. Chop them up into smaller pieces, sauté them with some garlic and oil, and serve them with your favorite pasta dish. I love stirring them into my instant pot mac and cheese or my Greek yogurt lemon pasta.

Is broccoli salad good for you?

“Healthy” means different things to different people. I tend to think everything in moderation is a-okay! However, objectively, this broccoli salad recipe does contain good for you veggies, lean protein, nuts and seeds, etc. The least technically healthy component is the sugar, but like I said, everything in moderation! One serving of broccoli salad contains about 300 calories, 21 grams of fat, 25 grams of carbs, and 7 grams of protein.

Tips

• Let it sit. This allows the flavors to meld together and intensify.
• Cut the broccoli small. Smaller pieces become fully coated in the dressing, absorb flavor better, and have a more desirable texture.
• Save the stems. Don’t waste your broccoli stems. Instead, serve them with a dipping sauce as a snack, roast them up, or sauté them for another recipe.
• Dice the red onion extra small. Red onion has a pretty overpowering flavor. You’ll want to dice it up pretty darn small so it’s well incorporated throughout.
• Save the nuts. The nuts will get soggy if they sit too long in the salad. Leave them out, then mix them in right before you’re ready to serve if you’re making this salad more than a day in advance.

Broccoli salad variations

• Lighten it up. Sub regular mayo for a lightened-up, olive oil-based mayo instead. You could also replace half the mayo with plain Greek yogurt but it won’t be quite as creamy.
• Add extra protein. Stir in little pieces of ham or add pieces of hard boiled eggs.
• Make it cheesy. Add some chunks of your favorite cheese.
• Add more veggies. Diced bell peppers, cucumbers, cherry tomatoes, etc.
• Use different nuts. Pine nuts or walnuts are also delicious.
• Make it vegetarian. Leave out the bacon! Add egg for some vegetarian protein.

What to serve with broccoli salad

Not sure what main dish to pair with your broccoli salad? Here are some of my favorites!

• Baked Pork Chops
• Healthy Sun Dried Tomato and Arugula Pasta
• Turkey Bacon Bravo Sandwich
• Grilled Shrimp Skewers with Avocado Pesto

How to store

Leftover broccoli salad will last in an airtight container in the fridge for up to 4 days. I don’t recommend freezing it because the texture will be affected. Enjoy! – Jennifer

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Broccoli Salad

This Broccoli Salad is a classic summer potluck side! Fresh broccoli, chewy raisins, crunchy pecans, crispy bacon, and more tossed in a creamy and tangy homemade dressing.

Course Side Dish

Cuisine American

Keyword broccoli, fresh, summer

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 20 minutes

Servings 12 people

Calories 306kcal

Author Jennifer Debth

Equipment

• Nesting Bowls

Ingredients

• 1 1/4 cups mayonnaise I used an olive oil based mayo
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• Salt and pepper to taste (I used 1/2 teaspoon each)
• 1 (12 oz) package bacon cooked until crispy, then crumbled
• 2 pounds broccoli chopped into small bite sized pieces (about 2 - 3 heads)*
• 1/2 small red onion finely diced
• 3/4 cup raisins
• 1/4 cup shelled sunflowers seeds
• 1/2 cup pecans roughly chopped

US Customary - Metric

Instructions

• In a large bowl, whisk together mayo, sugar, vinegar, salt, and pepper.
• Add in cooked bacon, broccoli, red onion, raisins, sunflower seeds, and pecans.
• Stir until well combined.
• Cover and chill at least an hour until ready to serve.
• Taste and re-season, if necessary, then serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*I like to remove most of the broccoli stems and chop the florets into pretty small bite sized pieces for the best texture.

Nutritional information is calculated using light mayo. 

Nutrition

Serving: 1person | Calories: 306kcal | Carbohydrates: 25g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 390mg | Potassium: 422mg | Fiber: 3g | Sugar: 11g | Vitamin A: 498IU | Vitamin C: 68mg | Calcium: 47mg | Iron: 1mg

This post was originally published July 29, 2015 and has has been updated to provide more detailed content.

The post Broccoli Salad Recipe appeared first on Show Me the Yummy.

Summer potlucks are my favorite, because there’s a wide variety of my two favorite dishes: sides and desserts. Gimme me the classics like this easy italian pasta salad, bbq baked beans, and deviled eggs, but I also love twists on classics like s’mores dips, sweet and salty s’mores bars, and strawberry goat cheese bruschetta. Today, we’re going back to the basics and adding this classic macaroni salad recipe to our repertoire! It’s got everything going for it: sweet, salty, tangy, creamy, crunchy . . . YES.

Ingredients

This macaroni salad is SO easy and the best part is, you probably already have these ingredients on hand!

• Macaroni Pasta – my favorite noodles to use for a cold pasta salad, because it soaks up the sauce beautifully and is the perfect size to complement the other mix-ins.
• Mayonnaise – the base for the sauce. Makes the dish extra creamy.
• Distilled White Vinegar – gives the dish some tang to offset the creaminess of the mayo and sweetness of the sugar. This also helps to thin out the dressing and allows it to fully coat the noodles.
• Relish – I prefer dill, but use sweet if that’s what you have on hand.
• Dijon Mustard – a little heat, a little sweet, a little tang. It perfectly compliments the creamy mayo.
• Sugar – offsets the tangy flavors with a little sweetness.
• Garlic Powder and Paprika – adds flavor and heat.
• Salt and Pepper – brings out other flavors and adds a bit of spice to the pasta salad
• Eggs – hard-boiled and crumbled into the salad for more texture and flavor.
• Red Onion, Celery, and Red Bell Pepper – adds color, texture, and lightens up a dish that tends to be a little heavy.

You can’t have macaroni salad, without well, macaroni noodles. That being said, if you’re in a pinch use another “short” noodle like small or medium shells! If you’d like to lighten up this pasta salad, feel free to use an olive oil or avocado oil based mayo. You could even make this dish vegan by using veganaise and omitting the egg. Don’t have white vinegar? Try apple cider vinegar instead.

How to make macaroni salad

This macaroni pasta salad comes together in minutes and can be served immediately or chilled for later:

1. Use a whisk to mix together mayo, vinegar, sugar, relish, mustard, salt, pepper, garlic powder, and paprika in a large bowl.
2. Stir in cooked pasta, hard-boiled eggs, red onion, celery, and bell pepper.
3. Serve immediately or chill in the fridge, covered, until ready to serve!

And that’s all! You’ve got a whole lot of delicious in a bowl in just about 10 minutes!

Should i rinse my noodles?

Pasta should be rinsed after cooking when being used for a cold dish like pasta salad. This stops the cooking process and helps it from clumping together. If pasta is being used for a hot dish – like spaghetti with turkey bolognese – don’t rinse it after being drained. The starch on the pasta helps the sauce cling to the noodles.

Why does my macaroni salad dry out?

Pasta absorbs liquid as it sits, which is why this macaroni salad will look shinier and creamier right after it’s made than after it’s been in a fridge for a few days. Try tossing your cooked noodles in a little oil before adding them to the sauce ingredients (this helps the pasta from absorbing too much liquid) or make a little extra sauce and store it in a separate container in the fridge. Stir in as much as you’d like if your pasta is too dry for your taste.

Macaroni salad add-ins

Today we’re using hard boiled egg, red onion, celery, and red pepper. I think this combination is perfect, but if you’re looking to add more flavors and textures to your pasta salad, here are some optional add-ins you could try:

• Peas add a really nice pop in every bite. Simply toss some frozen peas under warm water to thaw, then drain and stir into the pasta salad.
• Ham or bacon add a salty flavor and chewy texture if you’re not vegetarian.
• Tuna makes this dish the perfect tuna-salad/pasta-salad hybrid.
• Cheese is also really great in pasta salad. Try cutting chunks of cheddar, or another favorite cheese, and mixing it into the salad.

What are some of your favorite macaroni pasta salad add-ins? Let me know in the comments below!

What to serve with macaroni salad

This macaroni salad is the perfect side dish for a grill-out or a potluck! Serve it with your favorite protein, other bbq sides, and of course, dessert! Here are some other great recipes to go with this dish!

• Grilled Shrimp Skewers or any of our other grilled dinner recipes
• Instant Pot BBQ Pulled Pork
• Berry Fruit Salad
• Grilled Potato Salad
• Scotcheroos
• Puppy Chow
• Roasted S’Mores Ice Cream

What are your favorite side dishes to pair with macaroni salad? Let me know in the comments below!

How to store

Place macaroni salad in a sealed airtight container for up to 5 days in the fridge. If your pasta salad starts to dry out just mix in a little mayo to make it creamier or a little pasta water to thin it out, then re-season as necessary! – Jennifer

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Macaroni Salad

This Macaroni Salad is packed with tender noodles and a super creamy, yet tangy dressing. Full of mayonnaise, relish, dijon mustard, spices, onion, celery, bell pepper, and hard-boiled eggs. It's loaded with flavor and makes the perfect side dish for a grill-out or potluck. 

Course Appetizers, Pasta - Vegetarian, Salad, Side Dish

Cuisine American

Keyword easy, quick and easy side dish, summer

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 16 people

Calories 249kcal

Author Jennifer Debth

Equipment

• Nesting Bowls
• Stockpot
• Colander

Ingredients

• 1 cup mayonnaise
• 6 tablespoons distilled white vinegar
• 1/2 cup granulated sugar
• 2 tablespoons relish
• 2 tablespoons dijon mustard
• 2 teaspoons salt plus more to taste (I did 2 1/2 teaspoons)
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 (16 oz) box elbow macaroni cooked according to package directions
• 3 large hard boiled eggs chopped
• 1/2 small red onion finely diced
• 2 stalks celery finely diced
• 1 red bell pepper finely diced

US Customary - Metric

Instructions

• In a large bowl, whisk together mayo, vinegar, sugar, relish, mustard, salt, pepper, garlic powder, and paprika.
• Stir in cooked pasta, hard boiled eggs, red onion, celery, and bell pepper.
• Serve immediately or chill in the fridge, covered, until ready to serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Calories: 249kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 439mg | Potassium: 119mg | Fiber: 1g | Sugar: 8g | Vitamin A: 375IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 1mg

The post Macaroni Salad appeared first on Show Me the Yummy.

The best part of summer bbqs? Pasta salad and potato salad. And dessert. 😉 I know you’re with me! This recipe for potato salad is going to blow you away. It’s full of perfectly tender potatoes, a creamy, yet tangy dressing, and all the best mix-ins: hard boiled eggs and a few fresh veggies for crunch!

Ingredients

• Potatoes – use Yukon gold potatoes for the best texture! If you’re in a pinch, russet or red will be fine.
• Mayonnaise, Sour Cream, Apple Cider Vinegar, Pickle Juice, Dijon Mustard, and Hot Sauce – make up a creamy, tangy potato salad dressing that has just a little kick!
• Relish – adds texture and a touch of sweetness.
• Garlic Powder, Smoked Paprika, Salt, and Pepper – a super simple yet incredibly flavorful spice blend.
• Hard-Boiled Eggs – adds a heartiness that compliments the potatoes so well.
• Celery and Red Onion – a little veg for some fresh crunch!

How to make

This recipe is super easy to make. Just prep your potatoes and mix everything up!

1. Cube your potatoes and place them in a large stockpot. Add enough water to cover the potatoes and bring to a boil. Once boiling, reduce heat to medium and let your potatoes cook. Drain the cooked potatoes and let them cool.
2. Place mayo, relish, sour cream, vinegar, pickle juice, mustard, hot sauce, and spices in a large bowl.
3. Mix in potatoes, eggs, celery, and red onion then serve and enjoy!

What potatoes to use

Yukon gold potatoes are the best for potato salad, because of their smooth and creamy texture. They also hold their shape really well. Other varieties, like red or russet, will work as well if you’re in a pinch.

Is potato salad hot or cold?

Potato salad is most commonly served cold! If you prefer a warm potato salad, be sure to check out my german potato salad instead.

Is potato salad healthy?

Potato salad isn’t necessarily unhealthy – the potatoes, onion, celery, and hard boiled eggs are full of nutrients! The least healthy component is the mayonnaise, but I use an olive oil or avocado oil based mayonnaise to keep things on the lighter side.

Is potato salad gluten-free?

Yep! Potato salad is a delicious AND naturally gluten-free side dish. As always you will want to check all of your ingredients to verify that they are certified gluten-free before using them.

Recipe variations

I love this potato salad recipe as is, but here are some ways to mix it up if you’re feeling creative!

• Add meat. Try chopped bacon or bits of ham.
• Add fresh herbs. Chives, dill, parsley, basil, thyme, etc.
• Lighten it up. Sub the sour cream for plain Greek yogurt.
• Make it low carb. Try swapping the potatoes for steamed cauliflower!
• Mix in other veggies. Stir in shredded carrot, chopped radishes, cucumber, you name it!

What to serve with potato salad

Potato salad is a super versatile Summer side dish so serve it up with any (or all) of your favorite foods. Here are some of mine!

• Pork Chops
• Grilled Salmon or Chicken
• Black Bean Burgers
• Any of these pasta salads
• Baked Mac and Cheese
• BBQ Baked Beans

Making ahead of time

Potato salad is great made in advance. Letting the salad sit for a while before serving it gives the potatoes time to really soak in the flavor of the dressing and seasonings. I’d even go as far as to say it’s better the next day.

How to store

Leftovers will last in an airtight container in the refrigerator for up to 7 days. When you’re ready to re-serve, you may need to give it a little refresh by adding a little extra salt and pepper and mixing it up before devouring a second time!

Can you freeze potato salad?

I don’t recommend freezing your leftovers. Mayo tends to separate in the freezer and, when thawed, the consistency and texture of the potatoes won’t be the same. – Jennifer

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Potato Salad

This Potato Salad is a classic, easy-to-make Summer side dish. Yukon gold potatoes tossed in a creamy, tangy mayonnaise dressing with red onion, celery, and hard-boiled eggs.

Course Side Dish

Cuisine American, German

Keyword creamy, summer side dish, yukon gold potatoes

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 8 people

Calories 298kcal

Author Jennifer Debth

Equipment

• Stockpot
• Nesting Bowls

Ingredients

• 3 pounds Yukon gold potatoes peeled and cut into 1/2 - 1 inch cubes*
• 1 cup mayonnaise
• 1/2 cup sweet pickle relish
• 1/4 cup sour cream
• 3 tablespoons apple cider vinegar
• 2 tablespoons pickle juice
• 2 tablespoons dijon mustard
• 1 teaspoon hot sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt + more to taste, if desired
• 1/2 teaspoon pepper
• 6 large hard-boiled eggs diced
• 1/2 cup diced celery
• 1/2 cup finely diced red onion

US Customary - Metric

Instructions

• Place cubed potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch of water. This was about 10 cups for me.
• Bring the water and potatoes to a boil over high heat, stirring occasionally.
• Once boiling, reduce the heat to medium to maintain a strong simmer, and continue cooking the potatoes for 5-15 minutes** or until the potatoes can be easily pierced with a fork. Again, stir occasionally.
• Carefully drain, then cool for 10 minutes.
• Meanwhile, place your sauce ingredients into a large bowl: mayo, relish, sour cream, vinegar, pickle juice, mustard, hot sauce, garlic powder, smoked paprika, salt, and pepper.
• Whisk to combine.
• Use a rubber spatula to gently stir in cooled potatoes, hard boiled eggs, celery, and red onion.
• Taste and re-season, if desired.
• Cover and chill in the fridge until you’re ready to serve.
• Taste and re-season, again, if necessary, before serving and enjoying!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

*Choose either 1/2 inch OR 1 inch chunks - they need to be uniform for even cooking. I prefer larger 1 inch chunks in my potato salad, but feel free to cut them smaller, if desired!

**Cook time varies on how your potatoes are chunked, 12 minutes was just about perfect for me.

Nutrition

Serving: 1person | Calories: 298kcal | Carbohydrates: 41g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 803mg | Potassium: 834mg | Fiber: 4g | Sugar: 8g | Vitamin A: 576IU | Vitamin C: 35mg | Calcium: 58mg | Iron: 2mg

The post Potato Salad appeared first on Show Me the Yummy.

Why make cornbread in the crockpot?

There are so many reasons why making cornbread in the crockpot is a great idea:

1. Saves oven space. And bonus: during the summer, I love using my crockpot so I don’t have to turn my oven on which heats up the kitchen!
2. Makes bread ultra moist. A slow cooker doesn’t lose moisture while cooking which prevents the bread from drying out.
3. You still get crispy edges! The edges and base of the crockpot get relatively hot, so you still get the crispy outsides like many people love in a classic cast-iron skillet cornbread recipe.

Ingredients

• Butter – adds moisture and an amazing buttery flavor. Unsalted butter is always preferred, so you’re able to control the amount of salt going into a recipe, but salted butter may be used if that’s what is available. If using salted butter, cut the additional salt in half.
• Granulated Sugar and Honey – add the perfect amount of sweetness to compliment the cornmeal. Some cornbread recipes call for sweeteners, while others don’t. It’s the great sugar divide! You can definitely try to omit the sugar if you fall in the latter camp, although I haven’t personally tried it.
• Eggs – binds everything together while also adding structure and tenderness to the bread. Be sure to use 2 large eggs that have been brought to room temperature for the best results.
• Buttermilk and Sour Cream – make the cornbread ultra moist while also providing a nice tangy flavor. If buttermilk isn’t available, use whatever milk you have on hand. Want to lighten it up? Try plain greek yogurt instead of sour cream.
• Yellow Cornmeal – the base for our cornbread. Most recipes will call for equal parts cornmeal and flour, but I really wanted to make the corn flavor and texture shine, so we’re just using cornmeal! Bonus: omitting the flour allows this cornbread to remain naturally gluten free.
• Baking Soda – our leavening agent that helps the cornbread achieve a light and fluffy texture.
• Spices: Salt and Cayenne – salt brings out the other flavors in the bread while the cayenne adds the slighest hint of heat to contrast the sweetness from the sugar and honey.

How to make

1. In a large bowl, whisk together butter, sugar, honey, eggs, buttermilk, and sour cream until smooth, then stir in cornmeal, baking soda, salt, and cayenne.
2. Pour the batter into a greased and parchment paper lined 6 quart crockpot, cover with a thin kitchen towel (this catches any condensation that will form), then cover and cook on LOW for 2 1/2 – 3 1/2 hours.
3. Remove the bread from the crockpot, cool, then slice and serve with honey butter.

Variations

• Bake it in the oven. Check out my classic cornbread recipe!
• Make it in the Instant Pot. Here’s my favorite instant pot cornbread recipe.
• Add cheese. Stir in 1 cup shredded cheese of choice.
• Spice it up. Add in 1 (4 oz) can diced jalapeños, drained.

Tips

• Prepare the crockpot properly. Grease your crockpot with cooking spray AND line it with a parchment paper sling to make removing the cooked bread as easy as possible.
• Use same temperature ingredients. Be sure all your refrigerated items have a chance to come to room temperature before proceeding with the recipe for the best results.
• Cover the crockpot with a kitchen towel. Placing a thin towel under the lid of the crockpot catches any condensation that will have formed during cooking. Condensation leaking onto the bread would cause it to be soggy.

What to serve with crockpot cornbread

This cornbread is best slathered in homemade honey butter, then served next to your favorite bowl of chili!

• Whipped Honey Butter
• White Chicken Chili
• Instant Pot Chili
• Slow Cooker Beef Chili
• Instant Pot Vegetarian Chili

How to store

Leftover cornbread will keep in an airtight container at room temperature for 1-2 days, in the refrigerator for 5-7 days or in the freezer for 2-3 months.

To reheat, bake or microwave until warmed through.

– Jennifer

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Crockpot Cornbread

This Crockpot Cornbread is rich, moist, fluffy, and perfectly sweet. This flavorful bread is naturally gluten free and so easy to make!

Course Side Dish

Cuisine American

Keyword crockpot bread, gluten free cornbread, slow cooker bread

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 40 minutes

Servings 16 pieces

Calories 202kcal

Author Jennifer Debth

Equipment

• Crockpot
• Mixing Bowls
• Whisk
• Tupperware

Ingredients

• 1/2 cup unsalted butter melted and cooled slightly
• 1/4 cup granulated sugar
• 1/4 cup honey
• 2 large eggs room temperature
• 1 cup buttermilk room temperature
• 1 cup sour cream room temperature
• 2 cups yellow cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper optional
• Whipped Honey Butter for serving

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray, then line the crockpot with a parchment paper cross sling (this allows you to easily lift the cooked bread out). Set aside.
• In a large bowl, whisk together butter, sugar, honey, eggs, buttermilk, and sour cream until smooth.
• Add in the cornmeal, baking soda, salt, and cayenne and whisk until *just* combined.
• Pour the batter into the prepared crockpot, cover the crockpot with a thin kitchen towel (this catches any condensation that will form), then place on the lid.
• Cook on LOW for 2 1/2 - 3 1/2 hours or until the bread has cooked through.
• Use the parchment sling to remove the bread from the crockpot, then cool for at least 10 minutes before slicing and serving with honey butter.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1piece | Calories: 202kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 138mg | Potassium: 116mg | Fiber: 2g | Sugar: 9g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

The post Crockpot Cornbread appeared first on Show Me the Yummy.

Ingredients

• Butter – unsalted butter that’s been softened to room temperature is the base of this recipe. Salted may be used if that’s all that is available, simply omit the additional salt, follow the directions as written, then taste and add in a bit of salt, if necessary. Vegan, plant-based butter may be used as well.
• Honey – packed with antioxidants and naturally sweetens this butter. Use whatever honey you have on hand.
• Salt – balances out the sweetens of the honey.

How to make

1. Beat butter, honey, and salt in stand mixer until fluffy.
2. Taste and re-season, if necessary, then serve as desired and enjoy!

Tips

• Use room temperature butter. Room temperature butter is much easier to work with than cold butter.
• Try different varieties of honey. Try different flavors of local honey (wildflower, orange blossom, blueberry, etc.) for slight variations on this recipe!

What do you eat honey butter with?

The sky is the limit on what to eat with honey butter! Breads and cornbreads are my personal favorite.

• Beer Bread
• Waffles
• Pancakes
• Rhodes Rolls
• Air Fryer Biscuits
• Lemon Poppy Seed Muffins
• Vegan Banana Bread
• Cornbread Recipes

How to store

Leftovers can be stored in a sealed airtight container at room temperature for 1-2 days, in the fridge for 2-3 months, or in the freezer for up to 4 months.

To enjoy again, thaw in the fridge, if frozen, then allow to soften at room temperature for an hour before serving!

– Jennifer

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Whipped Honey Butter

This whipped Honey Butter is sweet, creamy, and so versatile! This 3 ingredient recipe comes together in a matter of minutes. 

Course Side Dish, Spread

Cuisine American

Keyword homemade butter, honey butter

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 12 tablespoons

Calories 89kcal

Author Jennifer Debth

Equipment

• Stand Mixer
• Hand Mixer
• Tupperware

Ingredients

• 1/2 cup unsalted butter softened to room temperature
• 1/4 cup honey
• 1/4 teaspoon salt

US Customary - Metric

Instructions

• Place butter, honey, and salt into the bowl of a stand mixer*.
• Beat together until fluffy, about 5 minutes.
• Taste and re-season, if necessary, then serve as desired and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*A hand mixer or even a rubber spatula will work as well, it just won’t be as fluffy!

Nutrition

Serving: 1tablespoon | Calories: 89kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 6mg | Fiber: 1g | Sugar: 6g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

The post Whipped Honey Butter appeared first on Show Me the Yummy.

I LOVE homemade bread, but it’s definitely a labor of love, so I don’t do it as often as I’d like. Beer bread, however, is a totally different story. It’s quick, easy, and bonus: it’s still homemade, absolutely delicious bread!

What is beer bread?

Beer bread is bread that uses beer as one of the batter ingredients! This bread is a quick bread, which means it does not require yeast. Instead this recipe uses a combination of baking powder and the carbonation from the beer to help the bread rise.

What does beer bread taste like?

Beer bread is a little sweet, a little malty, and a little yeasty! Depending on the beer used, the flavor can be more or less pronounced. If you’re not a huge beer fan, use a lighter, less flavorful beer!

Ingredients

• Flour – all-purpose flour gives the beer bread structure. You can use whole wheat pastry flour in a pinch, but other than that, I don’t recommend making any substitutions.
• Baking Powder – our leavening agent! This works with the beer to prevent the bread from becoming too dense.
• Spices: Salt, Pepper, Garlic Powder – this simple seasoning blend adds tons of flavor without overpowering the beer.
• Honey – sweetens the bread to balance out the maltiness from the beer. Granulated sugar or even maple syrup may be used instead.
• Beer – use your favorite variety! A darker or more flavorful beer such as an IPA will provide a richer, more robust flavor, but I recommend using whatever you enjoy the taste of. You’ll need 1 (12 oz) bottle or can.
• Butter – melted then poured over the top of the bread to create an ultra buttery flavor and slightly crispy crust.

How to make

1. In a large bowl, whisk together flour, baking powder, salt, garlic powder, and black pepper, then stir in honey and beer.
2. Pour batter into a greased 9×5 inch loaf pan, drizzle with melted butter, then bake in at 350 degrees F 40-50 minutes or until a toothpick inserted 1/2″ into the top comes out virtually clean.
3. Cool, slice, then serve with additional butter and/or honey, if desired.

What beer is best for beer bread?

The best beer for beer bread depends on what you like, so use your favorite!

• For a richer, more robust flavor. Try a dark beer, such as a stout or something hoppy like an IPA. (We love IPA’s!)
• For a more mild flavor. Use something light, such as a lager.

Variations

• Swap the sugar. Try granulated sugar or maple syrup to replace the honey. Use less of any (sugar, syrup, honey) if you’d like a less sweet bread.
• Make it non-alcoholic. Try your favorite non-alcoholic beer! I don’t recommend using another carbonated beverage such as a seltzer, because you’ll lose out on so much flavor.
• Play around with the seasonings. Omit the garlic powder for fresh or throw in your favorite dried herbs such as rosemary and thyme for some festive flair.
• Make it spicy. Try throwing in some canned, diced jalapenos and maybe a pinch of cayenne pepper for a kick!
• Try it cheesy. Stir in 1 cup of your favorite shredded cheese.

What to serve with beer bread

Slather this bread in butter and an extra drizzle of honey, then serve it next to your favorite soup or chili!

• Instant Pot Chicken Chili
• Slow Cooker Beef Stew
• Chicken Potato Soup
• Poor Man’s Stew

How to store

Leftovers can be stored in an airtight container for up to 3 days at room temperature or in the freezer for up to 6 months.

To freeze, wrap the completely cooled loaf in plastic wrap and tin foil, then place in the freezer.

To enjoy again, thaw, if frozen, then enjoy at room temperature or warm!

– Jennifer

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Beer Bread

This Beer Bread is hearty, buttery, and SO easy to make! No yeast, kneading, or rise time required!

Course Side Dish

Cuisine American

Keyword bread recipe, homemade bread, honey beer bread, no yeast bread, quick bread recipe

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 12 slices

Calories 183kcal

Author Jennifer Debth

Equipment

• Loaf Pan
• Mixing Bowls
• Whisk
• Tupperware

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 cup honey
• 1 (12 oz) bottle beer use whatever you like!
• 1/4 cup unsalted butter melted

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and grease a 9x5 inch non-stick loaf pan with cooking spray. Set aside.
• In a large bowl, whisk together flour, baking powder, salt, garlic powder, and black pepper to remove any lumps.
• Add in honey and beer, then whisk until *just* combined.
• Pour batter into the prepared loaf pan, then drizzle with melted butter
• Bake in preheated oven for 40-50 minutes or until a toothpick inserted 1/2" into the top comes out virtually clean (internal temp should be 190 degrees F).
• Allow the bread to cool for 5 minutes before turning it out onto a wire rack to continue cooling.
• Slice, then serve warm or room temperature with additional butter/honey if desired.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1slice | Calories: 183kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 197mg | Potassium: 149mg | Fiber: 1g | Sugar: 6g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

The post Beer Bread appeared first on Show Me the Yummy.

This old fashioned strawberry pretzel salad is one of my favorite holiday side dishes . . . along with creamy corn casserole, instant pot mashed potatoes, and crockpot vegetarian stuffing, of course. 😉

This side dish isn’t one that I was served growing up. But when I met Trevor and was introduced to his family traditions, it became one of my favorites! If you’re making this for anyone that hasn’t heard of it before, you might get some looks.

When I introduced a few of my friends to this recipe, I described it as a “strawberry jello cheesecake-like dish with pretzel crust” and, I’ll be honest, they weren’t too sure about it. But after one bite, they were hooked!

What is strawberry pretzel salad?

Strawberry pretzel salad is a dessert or side dish made with a pretzel crust, cream cheese filling, and strawberry jello topping.

Most recipes you’ll see call for frozen strawberries, but MY secret ingredient is fresh strawberries, because the texture is so much better.

Ingredients

This ingredient list is short, but makes such a delicious side dish or dessert! Fair warning: the crunchy, salty crust with the fluffy, tangy cream cheese filling, and sweet strawberry topping is more than just a little addicting. 😉

• Butter, Brown Sugar, and Crushed Pretzels – makes up the salty, crunchy crust. The butter binds the ingredients together and the sugar balances out the saltiness from the pretzels.
• Cream Cheese and Cool Whip – a light, fluffy, and creamy combination that makes up the filling. The cream cheese adds tang while the cool whip adds the light and airy texture.
• Powdered Sugar – helps to sweeten the filling. I don’t recommend using granulated sugar or brown sugar as a substitute, because it’ll likely add a grainy texture.
• Vanilla Extract – adds warmth and flavor.
• Strawberry Jello, Fresh Strawberries, and Boiling Water – makes up the fruity jello topping.

How to make

A salty pretzel crust, tangy cream cheese filling, and sweet strawberry topping. Who knew such a bizarre combination could be SO delicious?

1. In a medium-sized bowl, mix together melted butter, sugar, and crushed pretzels. 
2. Press firmly into the bottom of a greased baking dish lined with a parchment paper sling and bake for 10 minutes. Remove from oven and cool completely. This is your crust.
3. In a large bowl, beat together sifted powder sugar, cream cheese, and vanilla until well-combined then mix in cool whip.
4. Spread your cream cheese mixture over the pretzel crust, layer with strawberries then refrigerate for 30-60 minutes.
5. Place your jello mix into a mixing bowl, pour in hot water, and stir until dissolved. Let sit at room temperature for 30-60 minutes.
6. Pour the jello mixture over the chilled middle layer, cover with saran wrap, and let set in the fridge for a few hours.
7. Once the jello is set, cut into pieces, then serve and enjoy!

Can you use regular whipped cream?

I don’t recommend substituting regular whipped cream for cool whip.

Whipped cream doesn’t hold its shape as well as cool whip so this would make for a less stable and potentially runny middle layer.

If you don’t like the taste of cool whip keep in mind that the other flavors present are so strong you can barely tell it’s there!

Can you use frozen strawberries?

You can use frozen strawberries but fresh strawberries provide a better flavor and texture so I’d go that route if possible.

If you absolutely must use frozen strawberries you’ll need 24 ounces that have been thawed and drained of any excess liquid.

Variations

• Swap out the pretzels. If pretzels aren’t your thing, try using graham cracker crumbs instead.
• Make it gluten-free. Use gluten-free pretzels and check that all the ingredients you’re using are certified gluten-free.
• Use other fruit. Raspberry, peach, or cranberry would all be delicious!

Tips

• Make a parchment paper sling. This makes it super easy to lift the entire salad out of the baking dish so you can cut it.
• Use salted pretzels. Plain pretzels don’t give you that salty flavor that contrasts with the otherwise sweet dish.
• Use a food processor. This makes it easy to crush your pretzels to just the right size.
• Sift the powdered sugar. Sifting the sugar prevents lumps in the cream cheese filling.
• Use room temp cream cheese. Room temperature cream cheese whips together better than cold cream cheese.
• Cool/chill each layer. If the layers are too warm, they’ll run into one another and won’t be, well, layered.

How to store

This strawberry pretzel salad will keep in an airtight container in the fridge for up to a week.

I don’t recommend freezing it because the texture will be affected.

– Jennifer

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Easy Strawberry Pretzel Salad

This Strawberry Pretzel Salad has a crunchy pretzel crust, a tangy cream cheese filling, and a sweet topping made with strawberry jello and fresh strawberries. The BEST side dish or dessert for the holidays!

Course Side Dish

Cuisine American

Keyword Christmas, Classic, Thanksgiving

Prep Time 2 hours

Cook Time 10 minutes

Total Time 2 hours 10 minutes

Servings 12 people

Calories 372kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Nesting Bowls
• Hand Mixer

Ingredients

Pretzel Crust

• 12 tablespoons unsalted butter melted (12 tablespoons = 1 1/2 sticks)
• 1/4 cup packed dark brown sugar
• 2 cups crushed pretzel sticks crushed in food processor for best results* (use gluten free, if desired)

Cream Cheese Filling

• 1 cup powdered sugar sifted
• 1 (8 oz) block cream cheese softened to room temperature
• 1 tablespoon vanilla extract
• 1 (8 oz) tub cool whip thawed in the fridge
• 1 pint strawberries sliced

Strawberry Jello Topping

• 1 (6 oz) package strawberry jello mix
• 1 1/2 cups boiling water
• Whipped cream if desired

US Customary - Metric

Instructions

Pretzel Crust

• Preheat oven to 350 degrees F.
• Grease a 9x13 inch baking pan with cooking spray, then make a parchment paper sling and place into greased pan.** Set aside.
• In a medium sized bowl, stir together melted butter, sugar, and crushed pretzels.
• Press firmly in the bottom of the pan.
• Bake in preheated oven for 10 minutes.
• Remove from oven and cool completely before topping with the cream cheese filling.

Cream Cheese Filling

• In a large bowl, beat together sifted powdered sugar, cream cheese, and vanilla until well combined.
• Beat in cool whip.
• Spread evenly onto the completely cooled pretzel crust.
• Top evenly with sliced strawberries.
• Chill in the fridge for 30-60 minutes while you make and cool the top layer.

Strawberry Jello Topping

• Place jello mix into a large bowl, then pour hot water over.
• Stir until completely dissolved then cool at room temperature for 30-60 minutes while your middle layer is chilling.
• Pour over the chilled middle layer.
• Cover with saran wrap, then store in the refrigerator until the jello has set, at least a few hours.
• Use the parchment paper sling to remove the salad from the pan, then cut into pieces.
• Top with whipped cream, if desired, and serve!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

*See video for visuals to see texture of the crushed pretzels.

**See video for visuals on what a parchment sling looks like. This is optional, but it makes it easy to remove the salad from the pan and then cut into even pieces!

Prep time says 2 hours, but that includes chilling time. "Active" prep/cook is probably only 30 minutes or so.

Nutrition

Serving: 1piece | Calories: 372kcal | Carbohydrates: 47g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 313mg | Potassium: 134mg | Fiber: 1g | Sugar: 32g | Vitamin A: 292IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 1mg

This post was originally published November 11, 2019 and has been updated to provide more detailed content.

The post Easy Strawberry Pretzel Salad appeared first on Show Me the Yummy.

I absolutely love mashed potatoes and I think these may be the best mashed potatoes yet! They’re simpler than my instant pot mashed potatoes or crockpot mashed potatoes, but I promise you, they’re SO delicious.

Tips for making the best mashed potatoes

1. Use the right potato. Yukon gold potatoes are the best potatoes for mashed potatoes, because they have a high starch content and buttery flavor. They don’t hold on to as much water as russet potatoes, which can lead to a mushy texture.
2. Cube the potatoes into large chunks before boiling. Often you’ll see recipes call for boiling the whole potato, but that could lead to an overcooked exterior with a crunchy, undercooked interior. Cubing the potatoes in large chunks allows the potato pieces to cook evenly without absorbing too much water.
3. Start with cold, salted water. This helps cook the potato evenly. If you start with boiling water, the outside will cook faster than the inside.
4. Dry the potatoes. After you’ve drained the potatoes, you’ll place them back into the hot stockpot to “pan dry” them. This gets rid of any excess moisture which helps avoid watery, flavorless potatoes and makes more room for butter and cream.
5. Heat the butter and cream. Hot liquid absorbs into the potatoes better and also prevents over-mixing.
6. Don’t over-mash. Over-mashing/mixing leads to a gummy/sticky texture. I’ll tell you below the best techniques depending on if you want fluffy, creamy, or whipped potatoes!

Ingredients

Only 4 ingredients necessary to make the BEST mashed potatoes!

• Yukon Gold Potatoes – the best potatoes for mashed potatoes, because of their rich texture and creamy flavor. You can use russets, but be careful to not over-boiled them and be sure to drain them very well. Some people like to use a combination of yukon and russets. Sweet potatoes and red potatoes may be used as well.
• Salt – used in the water to cook the potatoes to create a creamy texture and again, after the potatoes are cooked, to season them to perfection!
• Butter – unsalted butter is melted with the heavy cream, so the potatoes can fully absorb them without over-mashing. Unsalted butter is always preferred, so you can control the amount of salt, but salted butter can be used if that’s all you have on hand. If using salted butter, cut the amount of salt listed in half, then taste and re-season from there.
• Heavy Cream – creates a rich, ultra creamy texture! Half-and-half, whole milk, and buttermilk may also be used, but nothing will be as rich as heavy cream!

How to make

1. Bring salted water and potatoes to a boil in a large stockpot over high heat, then simmer until fork tender.
2. Drain the potatoes, return the potatoes to the hot stockpot, then place the stockpot back on the hot burner, over low heat.
3. Shake the pot gently on the burner for about 1 minute to help remove any remaining moisture.
4. Remove the stockpot from the heat, drizzle in melted butter, warm cream, and salt, then mash to make fluffy, creamy, or whipped potatoes.
5. Taste and re-season, then serve warm with pepper or other seasonings, if desired, and enjoy!

How long to boil potatoes for mashed potatoes

Peeled and quartered yukon gold potatoes need to boil in salted water for 10-15 minutes to become fork tender.

How to make fluffy potatoes

Using a masher or ricer will make fluffy potatoes!

1. Boil and pan dry the potatoes according to recipe directions.
2. Use a potato masher or ricer to mash the potatoes until smooth, then use a rubber spatula to gently fold in the hot butter, cream, and salt until *just* combined.

How to make creamy potatoes

Using a wooden spoon makes creamy potatoes.

1. Boil and pan dry the potatoes according to recipe directions.
2. Use a masher or ricer to remove any lumps, then use a wood spoon to stir in the hot butter, cream, and salt until the potatoes become dense and thick.

How to make whipped potatoes

Use a stand mixer with the whisk attachment will make whipped potatoes.

1. Boil and pan dry the potatoes according to recipe directions.
2. Place the hot potatoes into the bowl of your stand mixer (it should be fitted with the whisk attachment), then drizzle in the hot butter, cream, and salt while the stand mixer is running at medium speed. Stop when the potatoes look light and fluffy, about 30-60 seconds.

Variations

• Make them in the Instant Pot. Check out my Instant Pot Mashed Potatoes!
• Make them in the Crockpot. Check out Crockpot Mashed Potatoes!
• Make them without milk/cream. Replace the cream with additional butter.
• Make them with cream cheese. Replace half the butter with cream cheese.
• Make them vegan. Use plant-based butter and a unsweetened dairy-free creamer to replace the butter and heavy cream.
• Add roasted garlic. Oven-roast a head of garlic, then stir into the potatoes with the butter, cream, and salt.
• Add herbs. Infuse the butter/cream with fresh herbs such as sage, rosemary, and/or thyme by placing the ingredients into a stovetop and cooking over low heat until the butter has melted and the cream is hot. Remove the herbs before stirring butter mixture into the potatoes.
• Make loaded potatoes. Stir in cheddar, crispy bacon, and green onions, then serve with sour cream!

How to store

Mashed potatoes are best served immediately, but cooled leftovers will last in a sealed airtight container in the fridge for up to 4 days or 1 month in the freezer.

To re-heat, thaw in the fridge, if frozen, then warm in the microwave, crockpot (on LOW for 2 hours), or oven (covered at 350 degrees F for 30 minutes) until hot.

– Jennifer

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Mashed Potatoes

These are the BEST Mashed Potatoes! They're fluffy, yet rich and creamy, ultra buttery, and only require 4 ingredients!

Course Side Dish

Cuisine American

Keyword classic thanksgiving recipe, creamy potatoes, fluffy potatoes, thanksgiving side, whipped potatoes

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 10 people

Calories 351kcal

Author Jennifer Debth

Equipment

• Stockpot
• Stand Mixer
• Tupperware

Ingredients

• 1 (5 pound) bag yukon gold potatoes peeled and quartered
• Salt 1 tablespoon for boiling and 2 teaspoons for seasoning
• 3/4 cups unsalted butter 1 1/2 sticks (12 tablespoons), cubed
• 2/3 cups heavy cream

US Customary - Metric

Instructions

• Place cubed potatoes in a large stockpot, add enough water so that the potatoes are covered by 1 inch of water, then stir in 1 tablespoon salt.
• Bring the water and potatoes to a boil over high heat, stirring occasionally.
• Once boiling, reduce the heat to medium to maintain a strong simmer, and continue cooking the potatoes for 10-15 minutes or until the potatoes can be easily pierced with a fork.
• While the potatoes are boiling, place the cubed butter and heavy cream into a large microwave safe measuring cup and heat in the microwave until the butter has melted and the cream is warm (you don’t want the cream to boil), stir in 2 teaspoons of salt, then set aside.
• Drain the potatoes, return the potatoes to the hot stockpot, then place the stockpot back on the hot burner, over low heat.
• Shake the pot gently on the burner for about 1 minute to help remove any remaining moisture.
• Remove the stockpot from the heat, then follow the directions below for fluffy, creamy, or whipped potatoes.
• For fluffy potatoes: use a potato masher or ricer to mash the potatoes until smooth, then use a rubber spatula to gently fold in the hot butter, cream, and salt until *just* combined.

  For creamy potatoes: use a masher or ricer to remove any lumps, then use a wood spoon to stir in the hot butter, cream, and salt until the potatoes become dense and thick.

  For whipped potatoes: place the hot potatoes into the bowl of your stand mixer (it should be fitted with the whisk attachment), then drizzle in the hot butter, cream, and salt while the stand mixer is running at medium speed. Stop when the potatoes look light and fluffy, about 30-60 seconds.
• Taste and re-season, then serve warm with pepper or other seasonings, if desired, and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

Be sure to check out the Table of Contents for FAQ!

Nutrition

Serving: 1scoop | Calories: 351kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 20mg | Potassium: 974mg | Fiber: 5g | Sugar: 2g | Vitamin A: 663IU | Vitamin C: 45mg | Calcium: 42mg | Iron: 2mg

The post The Best Mashed Potatoes appeared first on Show Me the Yummy.

Now THIS is a cranberry recipe I can get on board with. I’ve never been a huge cranberry sauce fan, but if you mix it with raspberry jello and add a marshmallow topping? Count me in! This cranberry jello salad is quick, easy, and an absolute crowd pleaser!

Ingredients

Cranberry Jello

• Raspberry Jello Mix – the base for our salad. I’ve never seen cranberry jello mix, but if it’s available for you, use that for even more cranberry flavor! However, I love the sweet raspberry flavor to balance out the tartness from the cranberries. Strawberry jello would be another great substitute.
• Cranberry Juice – boiled, then used to dissolve the jello mix. Cranberry juice adds a tart, very concentrated cranberry flavor. If you’re looking for a more mild cranberry flavor, feel free to use 1/2 juice 1/2 water or replace all the cranberry juice with boiling water.
• Whole Berry Cranberry Sauce – you’ll need 2 (14 oz) cans. I love the whole cranberries for some texture, but I’m sure jellied cranberry sauce or even homemade cranberry sauce could be used instead.
• Applesauce – keeps the jello from becoming too firm and gelatinous. It also provides a nice, subtle sweet apple flavor that compliments the tart cranberries really well. Use an unsweetened (store-bought or homemade) to keep this from being too sweet.

Marshmallow Topping

• Mini Marshmallows – provides a sweet flavor and springy texture to balance out the tart, firm jello.
• Sour Cream – mixed with the marshmallows to not only soften their texture, but also to contrast the sweetness by providing a tangy flavor.
• Roasted, Salted Pecans – adds a much needed crunchy texture and salty, nutty flavor. Walnuts may also be used.

How to make

1. Dissolve jello with cranberry juice, stir in cranberry sauce and applesauce, then pour into a greased 9×13 inch baking dish. Chill in the fridge overnight.
2. Stir together mini marshmallows and sour cream, then chill in the fridge.
3. 30 minutes before serving, allow the marshmallows to sit at room temperature, then dollop/spread over the jello.
4. Sprinkle with roasted, salted pecans, serve, and enjoy!

What to serve with cranberry jello salad

Cranberry jello salad is great served next to any holiday dish! Pick your favorite holiday protein and a few extra sides and you’re ready to go.

• Crockpot Ham
• Instant Pot Mashed Potatoes
• Corn Casserole
• Green Bean Casserole
• Sausage Stuffing
• Rhodes Rolls

How to store

Covered leftovers will keep in the fridge for up to a week. I don’t recommend freezing, because the texture will be affected.

– Jennifer

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Cranberry Jello Salad

This Cranberry Jello Salad is an easy, festive addition to any holiday meal. Raspberry jello is mixed with canned cranberries and topped with a fluffy marshmallow topping.

Course Side Dish

Cuisine American

Keyword canned cranberries, cranberry jello, cranberry sauce, thanksgiving side

Prep Time 15 minutes

Cook Time 0 minutes

Chill Time 6 hours

Total Time 6 hours 15 minutes

Servings 16 people

Calories 232kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Mixing Bowls

Ingredients

• 2 (14 oz) cans whole berry cranberry sauce
• 2 cups unsweetened applesauce
• 1 (6 oz) box raspberry jello
• 2 cups boiling cranberry juice use pure tart cranberry juice, not cranberry juice cocktail
• 1 (10 oz) package mini marshmallows
• 1 cup sour cream
• Roasted, salted pecans roughly chopped

US Customary - Metric

Instructions

• Lightly grease a 9x13 inch baking dish with cooking spray then set aside.
• In a large bowl, stir together cranberry sauce and applesauce until no large chunks of the jellied cranberry sauce remain. Set aside.
• In a medium sized bowl, dissolve the jello in the boiling cranberry juice, then stir into the cranberry sauce/applesauce mixture until combined.
• Pour into the prepared baking dish, cover with saran wrap, then chill in the fridge to set, at least 6 hours, but preferably overnight.
• Pour mini marshmallows into a medium sized bowl, then stir in the sour cream until the marshmallows are fully coated. Cover with saran wrap, then place in the fridge.
• 30 minutes before serving, allow the marshmallows to sit at room temperature, then dollop/spread over the jello.
• Sprinkle with roasted, salted pecans, serve, and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1scoop | Calories: 232kcal | Carbohydrates: 52g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 72mg | Potassium: 80mg | Fiber: 1g | Sugar: 42g | Vitamin A: 133IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

The post Cranberry Jello Salad appeared first on Show Me the Yummy.

Whether you’re like me and have already started researching holiday side dish recipes – creamy corn casserole, anyone? – or if you like a little excitement in your life and wait until the day before to do your planning, this crockpot sweet potato casserole is the perfect recipe!

Honestly, I’m not normally a sweet potato casserole fan, but this slow cooker version is different, because of the amazing ingredients we’re using.

Ingredients

Typically, I find sweet potato casserole to be a little bit too mushy. So for this recipe, I decided to add TWO cups of pecans which gives this recipe tons of texture and crunch.

The Casserole

• Sweet Potato – some recipes use canned sweet potatoes or yams, but fresh achieves the best flavor and texture!
• Brown Sugar – really enhances the flavor of the sweet potato and adds that rich, caramel flavor.
• Cinnamon, Nutmeg, and Cloves – the key to those cozy, Fall, pumpkin spice flavors we all know and love.
• Salt – enhances the flavors and balances out the sweetness from the potatoes and sugar.
• Evaporated Milk – adds additional creamy sweetness. If you don’t have evaporated milk, feel free to use whatever milk you have on hand!
• Vanilla Extract – brings a depth of flavor to the dish.
• Butter – adds richness and creaminess.
• Eggs – helps bind the ingredients together so it’s not too runny.

The Topping

• Brown Sugar, Flour, and Pecans – the base for the topping. Add so much flavor and texture.
• Cinnamon, Nutmeg, Cloves, and Salt – more Fall spices!
• Butter – helps bind the topping together making it that crumbly streusel-like texture.

How to make

PST – If you’re a die-hard marshmallow fan, add mini marshmallows to the top in the last 10 minutes of cooking.

The Topping

1. Mix all the ingredients together in a large bowl.

The Casserole

1. Grease your crockpot then add in cubed potatoes, brown sugar, cinnamon, nutmeg, cloves, salt, evaporated milk, vanilla, and cubed butter.
2. Cover and cook on HIGH for 3-4 hours. Uncover and add in eggs.
3. Use a hand-mixer to beat the sweet potatoes with the eggs until creamy.
4. Sprinkle your pecan streusel over the top.
5. Cover the crockpot with a towel then the lid and cook for an additional 2 hours then serve and enjoy!

How to prep the sweet potatoes

Prepping sweet potatoes is SO easy.

1. Wash and dry your potatoes.
2. Use a vegetable peeler or sharp knife to remove the skins.
3. Cube the potatoes into 1/2 inch pieces.

And that’s it! Easy peasy!

Tips for mashed sweet potatoes

• Use fresh potatoes. Some people use canned sweet potatoes but I think the taste and texture of fresh sweet potatoes is much better.
• Peel your potatoes. The peel becomes chewy when cooked in the crockpot so I recommend removing it so your casserole is smooth.
• Use a vegetable peeler. The quickest and easiest way to remove the skins of the potatoes is with a vegetable peeler. It also allows you to salvage more of the actual potato.
• Prep your potatoes ahead of time. Save time later by peeling and cubing your potatoes the night before. Store them in an airtight container in the fridge, then make your casserole the next day! If you’re storing longer than a day, put them in water THEN in the fridge. Drain and dry thoroughly before proceeding with the recipe.
• Use a hand-mixer to mash the potatoes. The hand-mixer really helps achieve that smooth and fluffy texture.
• Don’t skip the topping. The contrast of smooth sweet potatoes with the crunchy pecan topping makes for a really delicious dish.

What to serve with crockpot sweet potato casserole

I think sweet potato casserole is best served with a simple protein, like turkey, another carb like stuffing or white potatoes, a vegetable, and a salad! Since this dish is so sweet, I love pairing it with some more savory dishes!

• Honey Dijon Crockpot Ham
• Sausage Stuffing
• Instant Pot Mashed Potatoes
• Corn Casserole
• Green Bean Casserole
• Pear, Blue Cheese, and Candied Pecan Salad

Looking for more? Check out our other Thanksgiving side dishes!

How to store

Store any leftover sweet potato casserole in an airtight container in the refrigerator for 3-5 days or in the freezer for 1 month.

To reheat, microwave or heat on the stove until warm!

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Crockpot Sweet Potato Casserole

This Crockpot Sweet Potato Casserole is a twist on a classic Thanksgiving side dish! Fresh sweet potatoes are cooked and mashed with the yummiest Fall spices and topped with a crunchy pecan streusel.

Course Side Dishes

Cuisine American

Keyword crockpot, pecan streusel topping, thanksgiving side

Prep Time 15 minutes

Cook Time 5 hours

Total Time 5 hours 15 minutes

Servings 16 people

Calories 453.01kcal

Author Jennifer Debth

Equipment

• Crockpot

Ingredients

Mashed Sweet Potatoes

• 4 pounds sweet potato peeled and cubed into 1/2 inch pieces
• 1 cup packed dark brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 1/2 teaspoons salt
• 1 (12 oz) can evaporated milk
• 1 tablespoon vanilla extract
• 1/2 cup unsalted butter cubed
• 2 large eggs room temperature and beaten

Pecan Streusel Topping

• 1 cup packed dark brown sugar
• 2/3 cup all-purpose flour
• 2 cups pecans roughly chopped
• 2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 teaspoon salt
• 1/2 cup unsalted butter melted

US Customary - Metric

Instructions

Mashed Sweet Potatoes

• Grease a 6 quart crockpot with cooking spray.
• Place peeled and cubed potatoes into greased crockpot, then top with brown sugar, cinnamon, nutmeg, cloves, salt, evaporated milk, vanilla, and cubed butter.
• Cover and cook on HIGH for 3-4 hours or until sweet potatoes are tender (can be easily pierced with a fork).
• Uncover, add in eggs, then use a hand mixer to beat/mash the sweet potatoes until the desired texture is reached.
• Smooth out the top with a spatula, then sprinkle pecan streusel (directions below) evenly over the top.
• Cover the crockpot with a towel (it should not touch the sweet potatoes) to catch condensation, place on lid, then cook on HIGH for an additional 2 hours.
• Serve and enjoy!

Pecan Streusel Topping

• In a large bowl, mix together brown sugar, flour, pecans, cinnamon, nutmeg, cloves, salt, and melted butter until well combined.
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Video

Notes

I like to make the streusel topping about 10 minutes before the sweet potatoes are done cooking so it’s ready to go!

Nutrition

Calories: 453.01kcal | Carbohydrates: 58.55g | Protein: 5.97g | Fat: 23.41g | Saturated Fat: 9.06g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 63.53mg | Sodium: 468.49mg | Potassium: 552.24mg | Fiber: 5.18g | Sugar: 34.28g | Vitamin A: 16183.8IU | Vitamin C: 3.26mg | Calcium: 133.27mg | Iron: 1.67mg

This post was originally published October 29, 2019 and has been updated to provide more detailed content.

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