christmas side dishes

These Make-Ahead Mashed Potatoes are made with cream cheese, sour cream, half and half, and butter! A fluffy, indulgent favorite that you can make up to 2 days ahead of time.

Creamy Make-Ahead Mashed Potatoes

potatoes

oz cream cheese, room temperature

sour cream, room temperature

butter, melted (plus additional butter to grease the pan)

½ cup half and half, warmed

garlic powder

onion powder

salt

black pepper

butter

Chives onions

Butter a 9x13 baking dish. Set aside.

Peel the potatoes and cut them into large...

Peel the potatoes and cut them into large cubes. Add the potatoes to a large pot and fill the pot with water.

Bring the water to a boil over high...

Bring the water to a boil over high heat. Once boiling, reduce the temperature to medium heat, and cook for 20 minutes. The size of your potatoes will determine the cook time. Larger potatoes may take longer. The potatoes are done when they are easily pierced with a fork.

Drain the potatoes in a colander, then place...

Drain the potatoes in a colander, then place back on the stove for one minute to remove excess moisture.

Mash the potatoes using a potato masher or...

Mash the potatoes using a potato masher or ricer.

Add all of the ingredients and fold into...

Add all of the ingredients and fold into the potatoes. If you prefer lumpy mashed potatoes, skip to the next step. For smooth mashed potatoes: beat on high speed for 1 to 2 minutes using a hand mixer, until the potatoes are light and fluffy.

Spread the potatoes evenly in the prepared baking...

Spread the potatoes evenly in the prepared baking dish and cover with aluminum foil. Store in the refrigerator for up to 3 days.

When ready to serve, preheat the oven to...

When ready to serve, preheat the oven to 350°F.

Bake for 35 to 45 minutes, covered with...

Bake for 35 to 45 minutes, covered with foil, or until the potatoes are heated through. Top with additional butter and chives, if desired.

Make this potluck favorite at home in your Slow Cooker! A cheesy hash brown potato casserole, topped with a crunchy and buttery corn flake topping. This is perfect for bringing to your favorite events, as well as serving up throughout the holiday season.

Slow Cooker Funeral Potatoes

sour cream (like Daisy brand)

can condensed cream of chicken soup

cheddar cheese

salted butter

crushed Corn Flakes cereal

In a large bowl, combine the sour cream, cream of chicken soup, and 1/2 cup of melted butter. Fold them together with a silicone spatula.

Add the salt, onion powder, and pepper. Fold it into the soup mixture to combine.

Add in shredded cheddar cheese and fold again

Finally, add in the frozen hash brown potatoes. Stir the mixture together until all of the potatoes are coated with the soup mixture.

Pour the potato and soup mixture into a greased slow cooker. Smooth it out and ensure it is spread into the crock evenly.

Place the lid on the slow cooker and cook on high for 3 hours, or on low for 5-6 hours. If you can, stir the mixture half way through the cook time to ensure for even cooking.

Melt 1/2 cup of butter in a medium sized skillet over medium heat.

Add the crushed corn flakes to the melted butter and toss well to coat them. Lightly toast over medium heat until the corn flakes are browned. Be careful, they can burn easily!

Spread the toasted corn flake topping on top of the cheesy hash brown casserole. Do not place the lid back on the slow cooker, as this will cause the topping to become soggy from the steam.

Serve and enjoy!

Once the time is up, turn off the slow cooker and begin to prepare the crunchy corn flake topping.Topping:

https://www.youtube.com/watch?v=OA2NFdy6VmM

This easy and delicious recipe for Slow Cooker Funeral Potatoes is perfect for potlucks, thanksgiving, christmas, and....ahem, funerals. 

Although the name is macabre, the casserole itself is an example of a comfort food classic that has stood the test of time. This version is made in the crock pot, AND I show you how to make a delicious and crunchy topping. 

INGREDIENTS
1 1/2 pounds frozen cubed hashbrowns (about 2 12oz bags)
1 cup thick sour cream (like Daisy brand)
1 (10oz) can condensed cream of chicken soup
1/2 cup salted butter, melted
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cups shredded sharp cheddar cheese

TOPPING
1/2 cup salted butter
2 cups crushed Corn Flakes cereal

Full recipe and instructions: https://dashfordinner.com/slow-cooker-funeral-potatoes/

Slow Cooker Funeral Potatoes | Crock Pot Cheesy Hashbrown Casserole | Easy Thanksgiving Side Dish

This easy Pumpkin Casserole features a pumpkin base layer and a crunchy pecan streusel topping. It&#39;s the perfect Holiday side dish!

Pumpkin Casserole

pumpkin

eggs

heavy cream (or milk)

sugar

vanilla extract

pumpkin pie spice** ((or homemade pumpkin pie spice))

cinnamon

brown sugar

all-purpose flour (or gluten-free baking mix)

salted butter (softened (or frozen grated butter))

pecans ((or walnuts))

Preheat the oven to 350ºF (177ºC) and lightly grease a 9X13” (23x33cm) baking dish.

Add the pumpkin puree to a large bowl and add ¼ cup of melted butter. Mix well.

Add the heavy cream (or milk), sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Stir well to combine.

Beat the eggs in a small bowl, then add to the pumpkin mixture and stir until smooth.

Transfer the pumpkin mixture to the prepared baking dish and smooth it into an even layer. Set aside.

To make the topping combine ¾ cup of packed brown sugar and ½ cup of all-purpose flour in a medium bowl.

Add the butter and cut it in with two forks or a pastry cutter until the butter is in pea-sized pieces (or you can grate frozen butter and stir it into the flour and sugar mixture).

Pour in the chopped pecans and stir well.

Sprinkle the brown sugar and pecan mixture on top of the pumpkin casserole, spreading it into an even layer.

Preparing the Topping

Bake in the preheated oven for 35-40 minutes, or until the edges are brown and the pecans lightly toasted.

Remove from the oven and cool for 10-15 minutes before serving (this helps the topping to crisp up).

Baking

This simple recipe for Sweet Potato Casserole with Pecans is crowd-pleasing favorite and can even be made ahead of time!

Sweet Potato Casserole with Pecans

white sugar

nutmeg

eggs (beaten)

pecans

Fill a large pot with 6-8 cups of water and add the sweet potato cubes.

Bring the pot to a boil over high heat.

Boil for 10-14 minutes, or until the sweet potato cubes are easily pierced with a fork. Turn off the heat.

Drain the cooked sweet potato in a colander over the sink.

Return the sweet potatoes to the pot, and place it over the residual heat of the stovetop. Allow the steam to release for 2-3 minutes, stirring often.

Add 6 tablespoons of softened butter, and mash it into the sweet potatoes with a masher.

Add the heavy cream (or milk), sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir very well to combine.

Beat the eggs in a small bowl, then pour into the sweet potato mixture. Stir until smooth and well incorporated.

Transfer the sweet potato mixture to the prepared baking dish and smooth it into an even layer. Set aside.

Add the butter and cut it in with two forks or a pastry cutter until the butter is in pea-sized pieces.

Sprinkle the brown sugar and pecan mixture on top of the sweet potato casserole, spreading it into an even layer.

Bake in the oven for 40-45 minutes, or until the edges are brown, the center set, and the pecans lightly toasted.

Remove from the oven and cool for 5 minutes before serving.

This Mississippi Mud Potatoes recipe is the ultimate side dish! Features a creamy, cheesy sauce, lots of crispy bacon, and tender potatoes.

Mississippi Mud Potatoes

½ pounds Yukon Gold potatoes (peeled and cubed* (about 6-7 cups))

bacon (about 10-14 slices, chopped)

sharp cheddar cheese (shredded (about 3 cups))

mayonnaise

sour cream (good quality, like Daisy or Good Culture)

green onions (sliced (or an additional ½ teaspoon onion powder))

Preheat the oven to 400ºF (200ºC) and lightly grease a 9X13” baking dish with cooking spray or a thin coat of softened butter.

Cook the bacon bits. Slice your bacon strips into 3/4” cubes (I slice them lengthwise in half through the center, then into ¾” pieces). Add them to a large Dutch oven or skillet with high sides. Cook on medium heat, stirring them often with a wooden spoon to break them up and ensure they cook evenly. Once crisp, use a slotted spoon to transfer the cooked bacon pieces to a paper towel-lined plate to drain. Set aside.

Add the mayonnaise, sour cream, salt, pepper, garlic powder, onion powder, and green onions to a very large bowl. Stir well to combine the ingredients.

Sprinkle in the cheese and cooked bacon pieces, and fold them in until evenly distributed.

Finally, add the cubed potatoes and toss them with the sour cream, mayo, and cheese mixture until well coated.

Transfer the potato mixture to the prepared baking dish, spreading it into an even layer.

Bake in the preheated oven for 50-60 minutes (uncovered), or until the potatoes are easily pierced with a fork and tender.

Remove from the oven and allow to cool for 5 minutes before serving. Garnish with additional sliced green onion (if desired)

These have so much flavor considering how simple the ingredients are! They are my now my husband's favorite side dish, and the leftovers are awesome too.

These candied bacon deviled eggs are a sweet and savory twist on the classic appetizer. Perfect for potlucks, parties, holidays, and more!

Candied Bacon Deviled Eggs

mustard

salt (more

Paprika (for sprinkling)

bacon

Preheat the oven to 425ºF (218ºC). Line a sheet pan with parchment paper, and place an oven-safe baking rack on top of the parchment paper.

Place the bacon slices on the baking rack, keeping them evenly spaced with no overlapping.

Add the brown sugar and black pepper to a small bowl. Stir to combine.

Sprinkle ⅔ of the brown sugar and pepper mixture carefully on top of the bacon slices.

Place in the preheated oven and bake for 12 minutes

Use a fork to flip the bacon slices over, then gently sprinkle on the remaining brown sugar and black pepper.

Return to the oven to cook for 4-6 minutes, or until crisp enough for your liking.

Remove from the oven and allow the bacon slices to cool while you prepare the deviled eggs.

Candied bacon:

Bring a very large pot of water to a boil over high heat.

Add the eggs carefully to the water and boil for exactly 10 minutes. Meanwhile, prepare an ice bath by combining ice cubes and water in a large bowl.

Drain the water, then run cold tap water over the eggs.

Transfer the cooked eggs to the ice bath and allow them to rest for 3-4 minutes.

After the eggs have rested, remove one at a time for peeling. The best method for peeling is to hit it all over the surface with the back of a spoon, creating a cracked appearance. Then use your finger to remove a small piece of shell and membrane. Carefully wedge a small spoon under the shell and membrane, and rotate it around the egg to remove the shell. Rinse any excess shell off, then shake dry and set aside.

Repeat with all of the eggs. Once all of the eggs have been peeled, use a very sharp knife to slice each of them in half.

Carefully remove the cooked yolk from each egg, placing it in a medium-sized bowl.

Mash the bowl of cooked yolks with a fork (or use a food processor for a smooth texture).

Add the mayonnaise, dijon mustard, onion powder, salt, and pepper to the bowl of mashed yolks and mix well to combine. Taste and adjust to your preference.

Transfer the filling mixture to a piping bag fitted with a large piping tip, OR a freezer bag with the corner cut off.

Add approximately 2-3 teaspoons of filling into each egg half.

Once the candied bacon slices are cooled, use a sharp knife to cut them into small squares.

Sprinkle the filled eggs with paprika, then wedge a candied bacon square into each one for serving.

Deviled eggs:

This has become one of our favorite variations of the classic deviled eggs. It definitely adds a little interest to the Thanksgiving or Easter table!

Top 6 christmas side dishes recipes from across the web

The most viewed christmas side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Make-Ahead Mashed Potatoes

Slow Cooker Funeral Potatoes

Pumpkin Casserole

Sweet Potato Casserole with Pecans

Mississippi Mud Potatoes

Candied Bacon Deviled Eggs

Top 6 christmas side dishes recipes from across the web

The most viewed christmas side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Make-Ahead Mashed Potatoes

Slow Cooker Funeral Potatoes

Pumpkin Casserole

Sweet Potato Casserole with Pecans

Mississippi Mud Potatoes

Candied Bacon Deviled Eggs

The most viewed christmas side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine