Cheese Curd In Paradise

Sides

Loaded Sweet Potato Casserole

by 5 Comments


Loaded Sweet Potato Casserole is flavored with cinnamon and maple. Topped with chopped pecans, bacon, brown sugar, and marshmallow makes a side everyone will keep coming back for more.

sweet potato casserole scooped from a baking dish

Casseroles are one of my favorite things during the winter months. So warm, so easy, so comforting. I love the mixture of flavors and the ease of popping it into the oven just to pull it out a short-time later to have a delicious meal or side.

Today I am sharing one of my favorite holiday side dishes- Loaded Sweet Potato Casserole. This recipe goes beyond the sweet potatoes topped with marshmallows and adds pecans, bacon, and maple flavors.

The sweet potatoes are smooths, buttery, and creamy. The topping is everything you can ask for in a sweet and savory combination- crunchy, rich, salty, and sweet. I also add a touch of cinnamon to my potatoes for even more flavor. This is a family favorite during the holidays and it will be on our Thanksgiving menu this year.

sweet potato casserole in a baking dish

Check out more delicious holiday casseroles!

Best Holiday Casserole Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

sweet potato casserole in a baking dish

What do you need to make Loaded Sweet Potato Casserole?

  • Sweet Potatoes
  • Butter
  • Milk
  • Cinnamon
  • Maple Syrup
  • Salt
  • Pepper
  • Pecans
  • Bacon Pieces
  • Brown Sugar
  • Mini Marshmallows
  • 8×8 Casserole Dish
  • Hand Mixer

How do you make Loaded Sweet Potato Casserole?

{Printable Recipe Below}

  1. Peel sweet potatoes and cut into large pieces. Place in water and boil to cook will tender. Preheat oven to 350°F while potatoes cook.
  2. While potatoes cook, prepare the topping. Mix the chopped pecans, brown sugar, and bacon pieces together. Set aside.
  3. Remove potatoes from pot and place in a large mixing bowl.
  4. Add butter, milk, cinnamon, maple syrup, salt, and pepper. Using a hand mixer on high speed whip the sweet potatoes till smooth and fluffy. Add the egg and mix to incorporate into the sweet potatoes.
  5. Lightly spray an 8×8 baking dish with cooking spray. Pour potatoes in to the baking dish. Top with pecan mixture.
  6. Place in oven and bake for 25 minutes. After 25 minutes add the marshmallows and bake for an additional 10 minutes.
  7. Remove from oven and serve.
sweet potato casserole scooped from a baking dish

Frequently Asked Questions

Do I need to use the egg?

I find that the egg helps keep the potatoes fluffy, but it is optional.

Can I leave off the nuts, or have other nuts do you recommend?

You can leave the nuts off and it is no problem. I would also recommend walnuts for this recipe.

Why do you want to add the marshmallows?

I like to add them at the end because if they cook too long they get hard and melt into the casserole.

Can I add a little heat to the topping?

Yes! I think a little cayenne with the brown sugar would be delicious.

Can I use a hand masher?

You certainly can, but I prefer the whipped consistency for this recipe, and the hand masher will result in a heavier potato.

sweet potato casserole on a plate
Print
sweet potato casserole scooped from a baking dish

Loaded Sweet Potato Casserole

Course Side Dish
Cuisine American
Keyword Potatoes, Side Dish, Thanksgiving
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6 people

Ingredients

  • 3 lbs Sweet Potatoes
  • 4 tbsp Butter
  • 1/2 cup Milk
  • 1 large egg
  • 1/2 tsp Cinnamon
  • 1 1/2 tsp Maple Syrup
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 cup Pecans, chopped
  • 1/4 cup Bacon Pieces
  • 1 tbsp Brown Sugar
  • 1 1/2 cups Mini Marshmallows
US Customary – Metric

Instructions

  1. Peel sweet potatoes and cut into large pieces. Place in water and boil to cook will tender. Preheat oven to 350°F while potatoes cook.
  2. While potatoes cook, prepare the topping. Mix the chopped pecans, brown sugar, and bacon pieces together. Set aside.
  3. Remove potatoes from pot and place in a large mixing bowl.
  4. Add butter, milk, cinnamon, maple syrup, salt, and pepper. Using a hand mixer on high speed whip the sweet potatoes till smooth and fluffy. Add the eggs and mix to incorporate into the sweet potatoes.
  5. Lightly spray an 8×8 baking dish with cooking spray. Pour potatoes in to the baking dish. Top with pecan mixture.
  6. Place in oven and bake for 25 minutes. After 25 minutes add the marshmallows and bake for an additional 10 minutes.
  7. Remove from oven and serve.
sweet potato casserole scooped from a baking dish

Roasted Garlic Mashed Potatoes (+ Leftover Shredded Turkey and Gravy)

by 16 Comments


This post is sponsored by McCormick® but the content and opinions expressed here are my own. #McCormickMakesItHome #McCormickAtMeijer

The holidays are fast approaching and are a time for family, friends, and food. For over 100 years McCormick® has worked hard to bring the best flavors to the holiday table. Delicious meals prepared at home help create lifetime memories. Stop in at your local Mejier store to get the best selection on McCormick® Extracts, Herbs & Spices, or Gravy products for the holiday season.

mashed potatoes in a bowl

My family loves mashed potatoes and we always have a giant bowl on our dining room table. The traditional recipe of potatoes, butter, salt, pepper, and whole milk is given a fun twist with roasted garlic. Roasting garlic at home with a little salt and McCormick® Black Pepper is a simple and yummy way to elevate your holiday recipes.

I don’t think that my family would allow me to come to the table with out a bowl of warm, creamy, buttery mashed potatoes. For me, that is a staple and a must-have. Besides being excellent for soaking of juices, flavors, and gravies, mashed potatoes are great because almost everyone likes them, and I know my kiddos always request a big scoop on their plates.

McCormick® Extract, Herbs & Spices, or Gravy products has a wide variety of products to help with holiday preparations. A few of my favorites are McCormick® Garlic Powder, McCormick® Poultry Seasoning, McCormick® Ground Cinnamon, McCormick® All Natural Pure Vanilla Extract, and McCormick® Pure Ground Black Pepper. All of these products and more can be purchased at your local Meijer store.

seasoning placed together

I love all of the different options McCormick® offers at Meijer! Looking at different seasoning options is a fantastic way to change-up classic holiday recipes for something new, or as a way to enhance something you already love. For example, I love to use a little of McCormick® Poultry Seasoning in my Roasted Garlic Mashed Potatoes because the blend of herbs compliments my savory potatoes, and makes them even better!

mccormickholiday1-2
mccormickholiday2-2
mccormickholiday3-2
black pepper held in hand

What do you need to make Roasted Garlic Mashed Potatoes?

Frequently Asked Questions

Can I use a different type of potato?

Sure! Red skinned and Yukon will also work well in this recipe. However, other types may produce a different texture.

My potatoes are kind of gummy- what can I do?

Make sure when whipping the potatoes to add the milk slowly. If the potatoes are still a little heavy, slowly add a little more milk.

Can I use a different type of milk like 2%?

Yes, I like whole because it is creamier, but 2% will work just fine.

What is the best way to warm the potatoes?

I like to warm them in the microwave or oven with a few pats of butter on top.

Is the garlic super strong?

It all depends on how much you use. I call for 4 for this recipe, but you can add more or less depending on your preferences.

mashed potatoes in a bowl

Let’s Talk Roasted Garlic!

Roasting garlic is one of the easiest enhancers around. I cut the tops off my garlic, place in foil, season with salt and pepper, and drizzle with olive oil. I use the foil to wrap around the garlic and I bake it at 375°F for about 40 minutes.

Here is the fun part.

Once the garlic is ready all you have to do is squeeze the bulb and out come all the yummy, soft, roasted garlic cloves!

IMG_3305
IMG_3307

THE LEFTOVERS

We all know one of the great things about holiday meals is the leftovers, and McCormick® can help with that! I typically have a bit of leftover turkey and potatoes after the holiday, but many times we have eaten all the gravy. McCormick® offers lots of delicious gravy mixes, and my favorite is the McCormick® Turkey Gravy. I make the gravy with a little water and chicken stock and toss it with leftover warmed chopped or shredded turkey.

turkey and gravy ingredients

The turkey and the gravy are the perfect post-holiday meal. After a day of shopping (or returning), celebrating or entertaining this quick dish is an easy way to use holiday leftovers.

McCormick® Turkey Gravy is smooth, savory, and delicious to serve with leftover holiday turkey. McCormick® Turkey Gravy is available at Meijer along with other McCormick® Extract, Herbs & Spices.

When I was a kid I remember being at my Grandma’s house for the holidays and after our holiday meal we always had “Hot-Shots” the following day. The “Hot-Shot” is shredded or chopped turkey over a piece of buttered bread with mashed potatoes, and finished with gravy. Whenever I think about leftovers that is the meat that immediately comes to mind.

turkey and gravy in a bowl

Check out my video to make my version of a “Hot-Shot” using my Roasted Garlic Mashed Potatoes!

I like to finish my turkey and gravy over mashed potatoes with a little extra McCormick® Turkey Gravy poured over the top. It is just too hard to pass-up this recipe!

Make sure to check out Meijer to stock-up on McCormick® Extract, Herbs & Spices this holiday season!

turkey and gravy over potatoes
Print
mashed potatoes in a bowl

Roasted Garlic Mashed Potatoes (+ Leftover Shredded Turkey and Gravy)

Course Side Dish
Cuisine American
Keyword Potatoes, Side Dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients

For Potatoes

  • 3 Lbs russet potatoes peeled and quartered
  • 6 tbsp salted butter
  • 2/3 cup whole milk
  • 1/2 tsp McCormick® Poultry Seasoning
  • 1 tsp McCormick® Ground Black Pepper
  • 1 tsp salt
  • Roasted Garlic (see instructions)

Roasted Garlic

  • 4 garlic bulbs
  • 1/4 tsp salt
  • 1/4 tsp McCormick® Ground Black Pepper
  • 2 tbsp olive oil

Turkey and Gravy

  • 4-5 cups shredded or chopped cooked turkey
  • (2) .87 oz packet ‎McCormick® Turkey Gravy

Instructions

Roasted Garlic

  1. Preheat oven to 375°F. Cut off top of garlic heads. Drizzle olive oil into a small baking dish. Place garlic in baking dish. Drizzle garlic with oil and sprinkle with salt and pepper. Cover baking dish with foil and roast until tender, 40 minutes.. Cool slightly and squeeze out garlic cloves.

Mashed Potatoes

  1. Boil potatoes until tender. Drain and place in a large mixing bowl. Add butter and mix with an electric mixer while slowly adding the milk. Stir in three garlic cloves from 3 garlic bulbs.

  2. Season with salt and pepper and cloves from remaining garlic bulb.

Turkey with Gravy

  1. Heat water and stock in a sauce pan over medium heat. Whisk in 2 packets of gravy mix. Pour 2/3 of the gravy into the turkey.

To Assemble

  1. Place warmed mashed potatoes on a plate. Top with turkey and gravy. Add additional gravy.

turkey and gravy with roasted garlic mashed potaotes

Vanilla Rum Cranberry Sauce

by 5 Comments


Fresh cranberries simmer in white rum, vanilla, and sugar to make a rich and bold sauce. Slightly sweet and slightly tart this spirited cranberry sauce is perfect for a holiday table.

cranberry sauce in a bowl

It is the final day of cranberry week and I saved one of my favorite cranberry sauce recipes for last.

Cranberry sauce is a holiday favorite, but have you tried it with rum and vanilla?! This cranberry sauce uses my favorite white rum and a bit of vanilla. I also like to use a little cinnamon and, of course, sugar. The sauce has a beautiful sweet and tangy flavor, but with a hint of cinnamon.

During the holidays, I like to switch my cranberry sauce flavors around, but this combination is always requested. I love to make cranberry sauce because it is so easy, and it can be made in advance, frozen, and thawed for the festivities. I also love to use my extra sauce for baking quick breads and muffins.

cranberry sauce in a bowl
It’s Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):
cranberry sauce ingredients

What do you need to make Vanilla Rum Cranberry Sauce?

Frequently Asked Questions:

Can I use spiced rum?

Yes, but the flavor will be slightly different. I prefer the white rum, but dark rum work nicely with the ground cinnamon

My cranberries seem a little too watery- what should I do?

They are likely just fine. Let them chill in the fridge and they will thicken and set as they rest.

Can I use brown sugar?

Sure, it will add a slight caramelized flavor, but it is delicious.

I let the berries cook to long and the sauce is very thick- can I use it?

Yes, make sure it is not burned (you will be able to taste it) because if it is there is not a way I know to bring it back, and you may need to start over. If the sauce is just thick from extra simmer time it is just fine. You can add a little water to thin it if you like.

cranberry sauce in a bowl

Looking for more delicious cranberry recipes?

Slow Cooker Cranberry Meatballs

Cranberry Pecan Mini Cheese Balls

Sugared Sparkling Cranberries

Sparkling Wine, Cranberry, and White Chocolate Layer Cake

Cranberry Margarita

Cranberry Banana Muffins

Cabernet Cranberry Sauce

Cranberry Brie and Rosemary Bites

Cranberry Cupcakes with White Chocolate Buttercream

Cranberry Gingerbread Upsidedown Cake

cranberry sauce in a bowl
Print
cranberry sauce in a bowl

Vanilla Rum Cranberry Sauce

Course Side Dish
Cuisine American
Keyword Cranberry, Side Dish, Thanksgiving
Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Servings 6 people

Ingredients

  • 12 oz fresh cranberries
  • 3/4 cup sugar
  • 1/2 cup white rum
  • 1 tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 cup water

Instructions

  1. In a medium sauce pan, add cranberries, sugar, rum, vanilla, cinnamon, and water.

  2. Bring cranberry mixture to a low boil. Reduce heat and partially cover the top of the sauce pan. Lightly simmer for 15 minutes, stirring at the halfway point. Cranberry skins will pop and begin to form a sauce.
  3. Turn off the heat and allow the sauce to cool before transferring to a storage container. Cover and chill for 1 1/2 – 2 hours. The sauce will thicken as it cools.

Recipe Notes

The sauce can be made up to 2 weeks in advance and stored in a sealed container in the fridge


5-Ingredient Corn Casserole

by 6 Comments


5-Ingredient Corn Casserole takes the worry out of finding the perfect holiday side dish. Quick, easy, and packed with rich flavor make this corn casserole a fast family favorite.

corn casserole scooped from a dish

Today I am sharing one of my favorite quick and easy sides- 5-Ingredient Corn Casserole. This is a go-to side dish for me when I am trying to put together a menu, and just need “one more thing” to make it perfect. This dish is prepped in minutes, and is versatile enough to serve with pretty much any of your holiday favorites.

This casserole is filled with whole kernel corn, creamed corn, corn muffin mix, sour cream, and melted butter. The result is a rich, buttery, savory, sweet, delicious side with a firm pudding like texture and studded with whole corn kernels. I serve this casserole warm, but it delicious at room temperature as well.

corn casserole ingredients
Make sure to check out all the awesome Holiday Side Dishes:  
corn casserole in a dish

What do you need to make 5-Ingredient Corn Casserole?

corn casserole scooped from a dish

Looking for more delicious holiday sides?!

corn casserole scooped from a dish
Print
corn casserole scooped from a dish

5-Ingredient Corn Casserole

Course Side Dish
Cuisine American
Keyword Side Dish
Prep Time 5 minutes
Cook Time 45 minutes
Servings 6 people

Ingredients

  • 8 oz Jiffy Corn Muffin mix
  • 15 oz whole kernel corn drained
  • 15 oz canned creamed corn not drained
  • 1 cup sour cream
  • 1/2 cup melted butter
US Customary – Metric

Instructions

  1. Preheat the oven to 350°F.

  2. In a medium bowl bowl, mix all of the ingredients together. Pour batter into a greased 8"x8" baking pan.

  3. Cook uncovered for 45-50 minutes or until lightly browned.
corn casserole scooped from a dish

Yellow Squash and Zucchini Casserole

by 7 Comments


Layers of yellow squash and zucchini baked in a creamy cheesy sauce, and topped with a crispy buttery crumble. This is a perfect side dish to add to your holiday table.

squash scooped from casserole dish

Welcome to Holiday Side Dish Week! This week I am teaming with other bloggers and friends to give you different recipes to help inspire your holiday side dish game.

I know that sometimes I get stuck in a rut trying to come up with side dishes, and this is the perfect solution to the perplexed feeling that you have when you are assigned a “veggie side” for a holiday party.

This is one of my favorite recipes for baked squash and zucchini because it goes with almost anything, and is so delicious. The veggies are baked in a creamy cheesy sauce and seasoned perfectly. I top this with a crunchy buttery baked cracker topping, and it makes a vegetable side that is simply out of this world yummy.

We have a few traditions in out house when it comes to holiday sides: homemade green bean casserole, stuffing, sweet potatoes with marshmallows, and mashed potatoes. However, my family always likes to include a new to us veggies side to give the meal a little more variety, and this is on our menu this year!

Comment below with some of your favorite holiday sides! Traditions differ so much by region (and even household!), and it is fun to see what is the norm in other people’s homes. We are pretty American traditional now, but growing up we had traditional Swedish meals for holidays. It is funny to me because as kids we always complained, and now as adults we are starting to bring the traditions back again. However, one tradition I am not bringing back is the lutefisk…..no thank you. If you have not heard of lutefisk before search it and prepare to internally scream. The meatballs on the other hand are always welcome, and I always think my Great Grandma’s recipe is the best!

squash in casserole dish

Check out all the fabulous holiday side dishes:

casserole on a plate

What do you need to make Yellow Squash Zucchini Casserole?

casserole on a fork

Frequently Asked Questions:

I only have zucchini- can I omit one of the veggies?

Yes, just double the amount or you will have too much of the creamy sauce when it bakes.

I do not have saltine crackers- what can I use?

Unseasoned breadcrumbs will work or you can use Ritz or similar cracker in place.

I do not like cream of celery soup. Can I sub cream of mushroom or cream of chicken?

Yes, either one of those substitutes will be delicious.

Can I use a different type of cheese?

Yes, I suggest monterrey jack or an Italian blend.

Why do I need to let the casserole rest after it comes out of the oven?

The casserole will set as it cools. If you serve it right away it will seem watery, but it is not. It needs a little time to set, and 10-15 minutes will be a perfect amount of time.

casserole on a plate

Looking for a few more favorite holiday sides?!

casserole on a spoon
Print
squash scooped from casserole dish

Yellow Squash and Zucchini Casserole

Course Side Dish
Cuisine American
Keyword Side Dish, Squash, Thanksgiving
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 people

Ingredients

  • 2 medium yellow squash
  • 2 medium zucchini
  • 10.5 oz can cream of celery soup
  • 2/3 cup sour cream
  • 1 large egg
  • 1 3/4 cup shredded mild cheddar cheese, divided
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 2/3 cup whole milk
  • 15 saltine crackers
  • 3 tbsp melted butter

Instructions

  1. Pre-heat oven to 350°F. Grease an 8×8 baking dish with cooking spray or butter.

  2. Slice the squash and zucchini into 1/4-inch rounds. Set aside.

  3. In a medium mixing bowl, mix together soup, sour cream, egg, seasoning, 1 cup cheese, and milk.

  4. Place half the zucchini and squash in the baking dish. Pour half the sauce over the squash and zucchini. Place the remaining squash and zucchini on top. Top with remaining sauce. Top with 3/4 cup cheese.

  5. Place saltine crackers in a sealable bag place and crush. Add melted butter and toss to coat.

  6. Evenly pour the cracker crumbs over the casserole.

  7. Place in oven uncovered and bake for 40 minutes. Remove from oven and allow it to rest for 10-15 minutes before serving.

squash scooped from casserole dish

Make-Ahead Mashed Potatoes

by 5 Comments


The holidays are busy and my Make Ahead Mashed Potatoes can help prepare for a holiday party, or just get a little bit ahead for weeknight meal prep!

mashed potatoes in a dish

I typically cook the holiday meal for my family at least once in the next few months. Depending on how many are coming for dinner there can be a lot of prep work involved. I love to prepare big family meals, but make-ahead recipes, like mashed potatoes, are one of my keys to success when preparing a large meal.

The idea of prepping mashed potatoes in advance might give some a pause to wonder if the potatoes will remain nice and fluffy- I can assure you that these potatoes are still just as delicious, and have the bonus of time-saving!

mashed potatoes in a dish

Check out some of these make-ahead favorites!

Make Ahead Recipes for Thanksgiving


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

mashed potatoes in a dish

What do I need to make Make-Ahead Mashed Potatoes?

mashed potatoes in a dish

Looking for more delicious potato recipes?!

mashed potatoes in a dish
Print
mashed potatoes in a dish

Make-Ahead Mashed Potatoes

Course Side Dish
Cuisine American
Keyword Potatoes, Side Dish, Thanksgiving
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 people

Ingredients

  • 3 Lbs russet potatoes peeled and quartered
  • 5 tbsp stick salted butter
  • 3 tbsp cream cheese
  • 2/3 cup whole milk
  • 1 tsp salt
  • 1 tsp black pepper
US Customary – Metric

Instructions

  1. Boil potatoes till tender. Drain and place in a large mixing bowl. Add butter and cream cheese and mix with an electric mixer while slowly adding the milk.

  2. Season with salt and pepper and top with remaining chives.

  3. To store, cover the potatoes tightly with foil and store in fridge till about ready to serve. Allow potatoes to come to sit at room temperature for 35 minutes. Place a few additional pats of butter on top. Pre-heat the oven to 350°F. Place potatoes in the oven and bake for 15-20 minutes or until nice and warm. Serve immediately.

mashed potatoes in bowl

Pumpkin Parmesan Risotto with Bacon #PumpkinWeek

by 13 Comments


I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Pumpkin is not just for sweets, pies, and baked goods. My Pumpkin Parmesan Risotto with Bacon is savory, smokey, salty, herby, earthy, and hearty. Packed with flavor from white wine, Parmesan, sharp, cheddar, and pumpkin. This is one indulgent and delicious risotto!

pumpkin risotto in a bowl

Oh, how I love risotto. It is one of my go-to dishes when I see it on a menu. I love it as a side and as a main dish! One of the things I like the best about risotto is the versatility. I have made so many different types of risotto, and I am always reassured knowing that it is a dish that allows for a lot of adaption and personalization.

This recipe is a little different because I stir pumpkin puree right into the risotto. I also ad bacon, sharp cheddar, and Parmesan. This risotto is so decadent and creamy. It is certainly rich enough to enjoy as an entree, but it is the perfect side for a simple grilled pork tenderloin or oven roasted chicken.

Risotto needs a little love as you make it, and some people will say that is is not a weeknight dish. I typically disagree because it cooks in one pan and is typically ready in 30-minutes. To me that is weeknight friendly. Sure, it required a little more stirring, but keep the protein simple and it is an excellent option. However, it is equally an impressive dish to make for a dinner party- like I said versatile!

pumpkin risotto in a bowl
Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Dairy Free Iced Coconut Pumpkin Spice Latte from Frugal & Fit
Easy Pumpkin Frappuccino from The Bitter Side of Sweet
Pumpkin Bubble Milk Tea from Daily Dish Recipes
Pumpkin Pie Milkshake from Seduction In The Kitchen
Pumpkin Pie Smoothie from Sweet Beginnings
Pumpkin Spice Red Sangria from Love & Confections
The Best (and Easiest) Vegan Pumpkin Spice Latte from The Baking Fairy

Pumpkin Breakfasts & Baked Goods:
Air Fryer Pumpkin Spice Donut Holes from Blogghetti
Overnight Pumpkin French Toast with Pecan Praline Topping from Food Above Gold
Pumpkin Granola from It Bakes Me Happy
Pumpkin Spice Cinnamon Roll from Seduction In The Kitchen
Pumpkin Waffles from 4 Sons R Us
Pumpkin Waffles with Orange Cream Cheese from My Sweet Zepol
Snickerdoodle Pumpkin Bread from Strawberry Blondie Kitchen


Savory Pumpkin Recipes:
Pumpkin and Cheddar Pierogies from A Kitchen Hoor’s Adventures
Pumpkin and Sausage Tacos from Our Good Life
Pumpkin Broccoli Cheddar Soup from The Crumby Kitchen
Pumpkin Mac and Cheese from Cindy’s Recipes and Writings
Pumpkin Mac and Cheese from For the Love of Food
Pumpkin Parmesan Risotto with Bacon from Cheese Curd In Paradise

Pumpkin Desserts:
Layered Pumpkin Cheesecake Pie from Palatable Pastime
Mini Pumpkin Pie Hand Pies from The Beard and The Baker
Pumpkin Butter Cupcakes from The Spiffy Cookie
Pumpkin Cookies and Cream Ice Cream from Karen’s Kitchen Stories
Pumpkin Creme Brûlée from Jen Around the World
Pumpkin Gingersnap Cheesecake from The Redhead Baker
Pumpkin Honey Bun Cake from Family Around the Table
Pumpkin Pie Bars from Everyday Eileen
Pumpkin Pie Cheesecake Brownies from Big Bear’s Wife
Pumpkin Pie Dipped Oreos from The Mandatory Mooch
Pumpkin Spice Snickerdoodles from Creative Southern Home
Spiced Pumpkin Pecan Bundt Cake with Maple Glaze from Shockingly Delicious
pumpkin risotto in a bowl

One of the sponsors of #PumpkinWeek is Cabot Cheese. I opted to use their Seriously Sharp Cheddar Cheese. I wanted a nice sharp cheese to offset some of the richness of this risotto. I loved the sharp flavors from the cheese, and it made my risotto so beautiful and so creamy! Cabot Cheese is an award winning and in business since 1919- their products are delicious and they have a large variety of products.

pumpkin risotto in a bowl

The beautiful hand-crafted wooden spoon pictured is compliments of our sponsor Dixie Crystals. Dixie Crystals allowed us to choose a few things for this event, and when I found this beautiful hand-crafted risotto spoon! I knew that it had to be mine. I love the design, and I will show you more fun goodies I found for #PumpkinWeek as the week goes on!

What do I need to make Pumpkin Parmesan Risotto with Bacon?

  • Butter
  • Olive Oil
  • Onion
  • Bacon
  • Arborio rice
  • White wine (or use extra chicken stock)
  • Chicken stock
  • Fresh sage
  • Parmesan cheese
  • Sharp cheddar cheese
  • Black pepper
  • Risotto Spoon
  • Skillet
  • Cheese grater
pumpkin risotto in a pan
pumpkin risotto in a pan
pumpkin risotto in a pan
pumpkin risotto in a pan
pumpkin risotto in a pan
pumpkin risotto in a pan

Frequently Asked Questions?

Where can I find Arborio rice?

It is typically located by the other rice at the grocery store, but sometimes I find it in the natural foods section.

I don’t drink- what can I use in place of wine?

The wine can be subbed for extra chicken stock.

Can I use coconut oil in place of the olive oil and butter?

Yes! The flavor might be a little nuttier, but it will be delicious

My risotto is not absorbing the liquid- what do I do?

Your heat is likely not height enough. Turn it up slightly till you see a different.

Can I make risotto in advance?

I typically say no because the liquid gets absorbed, and it gets a bit thick for my liking.

pumpkin risotto in a bowl

Looking for more delicious pumpkin treats?

The Best Easy Pumpkin Bread

Pumpkin Chocolate Layer Cake

Instant Pot Pumpkin Cinnamon Applesauce

Pumpkin Banana Muffins

Pumpkin French Toast

Pumpkin Pie Milkshake

pumpkin risotto in a bowl
pumpkin risotto in a bowl
pumpkin risotto in a bowl
Print
pumpkin risotto in a bowl

Pumpkin Parmesan Risotto with Bacon

Course Side Dish
Cuisine American
Keyword Pumpkin, Risotto
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people (main dish)

Ingredients

  • 2 tbsp olive oil
  • 1 1/2 tbsp butter
  • 1/2 white onion, diced
  • 6 slices of bacon, chopped
  • 1 cup arborio rice
  • 2/3 cup dry white wine
  • 4 cups chicken stock
  • 1/2 cup pumpkin puree
  • 3 sage leaves, diced fine
  • 1/2 cup grated sharp cheddar cheese
  • 1/3 cup granted Parmesan cheese
  • Black pepper, to taste
US Customary – Metric

Instructions

  1. Heat a large skillet over medium heat. Add olive oil  and butter to pan; swirl to coat.

  2. Add onions and bacon; cook 4-5 minutes till bacon is crispy and onion tender. Stir in rice, and cook for 1-2 minutes, stirring constantly. 

  3. Increase heat to medium-high and add wine and stir. Add stock 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. With the last portion of stock stir in the pumpkin and sage.

  4. Remove from heat and add the cheddar and Parmesan.

  5. Season with black pepper.

pumpkin risotto in a bowl
Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!   Pumpkinweek 2019 logo

a Rafflecopter giveaway  

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Dixie Crystals PumpkinWeek Prize  

PRIZE#2 SWEETS & TREATS

Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!
Sweets & Treats prize package

PRIZE#3 TORANI

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

Torani Prize
 

PRIZE#4 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Cabot Cheese prize package
 
Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Sour Cream and Chive Mashed Potatoes

by 13 Comments


Creamy mashed potatoes swirled with salted butter, sour cream, and fresh chives. A delicious side perfect for a dish hot off the grill or fresh from the skillet or oven.

mashed potatoes in a bowl

August 19th is National Potato Day, and it is a day that needs celebration! This is a recipe for creamy flavorful mashed potatoes flavored with sour cream, butter, and fresh chives. It is a perfect side dish for grilled steak or chicken, and a great way to use some of that summer herbs! My kiddos love mashed potatoes, and thankfully chives, and are always happy when some variation is on the menu. The great thing about chives is that the flavor is really mild and if you are a person who want a light onion type flavor you will adore these! I love the added creaminess from the sour cream, and the contrast with the chives is delicious!

This is a great side to make in advance because it can simple be warmed in the microwave when you are ready to eat and it keeping in the fridge 2-3 days. With school fast approaching I love having a few side dishes I can make in advance and warm for dinner time.

mashed potatoes in a bowl

Check out these incredible potato recipe from a few of my friends!

Happy National Potato Day!

Thank you to Valentina from The Baking Fairy for organizing this event! Check out all of the delicious potato recipes we made for the occasion:
Banh Mi Potato Skins by The Spiffy Cookie Baked Tornado Potatoes by For The Love of Food Brunede Kartofler (Danish Caramel Potatoes) by Culinary Adventures with Camilla Campfire Potatoes by Our Good Life Chutneywale Aloo by Food Trails Gnocchi with Sage and Sausage by A Kitchen Hoor’s Adventures Hearty Beef and Potato Soup by Tip Garden Individual Pommes Anna by A Day in the Life on the Farm Loaded Mac and Cheese Stuffed Baked Potatoes by Big Bear’s Wife Paleo Zuppa Toscana by Frugal & Fit Potato and Spinach Curry by Savory Moments Potato Dinner Rolls by Karen’s Kitchen Stories Sour Cream and Chive Mashed Potatoes by Cheese Curd in Paradise Spinach Gnocchi with Roasted Tomato Sauce by The Baking Fairy Rainbow Smashed Purple Potatoes + 5 Spice Peanut Sauce by PlantCrush
mashed potatoes in a bowl

Follow me on Twitter for more delicious happenings!

Are you following me yet? What are you waiting for?

mashed potatoes in a bowl

What do you need to make Sour Cream and Chive Mashed Potatoes?

Frequently Asked Questions

Can I use a different type of potato?

Sure! Red skinned and Yukon will also work well in this recipe. However, other types may produce a different texture.

Are chives strong in flavor? I am worried I will not like them?

Chives are pretty mild. Of course a large amount of herb will taste strong, but this recipe gives a light flavor and not overpowering.

My potatoes are kind of gummy- what can I do?

Make sure when whipping the potatoes to add the milk slowly. If the potatoes are still a little heavy, slowly add a little more milk.

Can I use a different type of milk like 2%?

Yes, I like whole because it is creamier, but 2% will work just fine.

What is the best way to warm the potatoes?

I like to warm them in the microwave or oven with a few pats of butter on top.

mashed potatoes in a bowl

Looking for more potato recipes?!

Pepper Jack, Potato, and Bacon Soup

Pioneer Woman’s Scalloped Potatoes and Ham

Cheesy Potato Casserole

Italian Chicken Potato and Green Bean Bake

Pesto Parmesan Potato Salad

Print
mashed potatoes in a bowl

Sour Cream and Chive Mashed Potatoes

Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 people

Ingredients

  • 3 Lbs russet potatoes peeled and quartered
  • 5 tbsp stick salted butter
  • 3 tbsp sour cream
  • 2/3 cup whole milk
  • 2 1/2 tbsp chopped fresh chives, divided
  • 1 tsp salt
  • 1 tsp black pepper
US Customary – Metric

Instructions

  1. Boil potatoes till tender. Drain and place in a large mixing bowl.  Add butter and sour cream and mix with an electric mixer while slowly adding the milk. Stir in 2 tbsp chives.

  2. Season with salt and pepper and top with remaining chives.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.

This post was originally created in 2015, and updated in 2019 for reader enhancement and recipe updating.


Easy Creamy Grape Salad

by 16 Comments


Red and green grapes tossed in a creamy sweet vanilla dressing. Topped with a salty sweet pecan and brown sugar mix make a permanent summer BBQ favorite.

grapes salad in a white bowl

This is my last day of #BBQWeek, and it has been so much fun! Honestly, I love doing events like this because I just love to see the creativity of my friends, and get a ton of new recipes to try this summer!

For my final #BBQWeek recipe I am sharing one of my very favorite potluck fruit salad recipes, Easy Creamy Grape Salad. This salad is always a crowd pleaser, and I absolutely love bringing it to a cookout to share.

grapes salad in a white bowl

Fruit salad is typically a last minute thought, or a giant tray from the grocery store. I love this side dish because it is a different twist on fruit salad. Grapes are the perfect fruit for this because they give a sweet, yet tangy, flavor to the salad. The creamy dressing is almost a cheesecake flavor, and the sweet nutting topping makes the perfect bite.

Like I said, I love to bring this to a party. People have either enjoyed this salad before, or it is new to them and they can’t get enough of it! It is positively addictive, cool, refreshing, and satisfies any sweet tooth.

grapes salad in a white bowl

Follow me on Twitter for more delicious happenings!

Are you following me yet? What are you waiting for?

Pinterest   Instagram    Facebook   Twitter

grapes salad in a white bowl

Frequently Asked Questions!

Can I use all green or all red grapes?

Of course, either color or a mix will work!

Can I use chopped almonds or walnuts for my topping?

Yes, an alternative nut might slightly change the flavor, but substituting the nuts is just fine.

Can I use fat-free or reduced fat products for the dressing?

I have not tested with recipe with reduced-fat or fat-free products. I imagine they will work, but the texture and flavor might be different.

How long does the salad keep after it is prepared?

I recommend to eat the salad within 3-4 days.

Here are a few products to help you get started on your salad!

Electronic Hand-Mixer

Silicone Spatulas

Glass Storage Bowls

grapes salad in a white bowl

Check out my other recipes from #BBQWeek!

Cuban Sandwich Burger

Calico Beans with Hamburger

Print
grapes salad in a white bowl

Easy Creamy Grape Salad

Course Side Dish
Cuisine American
Keyword Side Dish
Prep Time 10 minutes
Chill Time 1 hour
Servings 10 people

Ingredients

  • 4 cups green grapes
  • 4 cups red grapes
  • 8 oz plain cream cheese, softened to room temp
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 cup chopped pecans
  • 2 1/2 tbsps brown sugar
US Customary – Metric

Instructions

  1. With a hand mixer, mix cream cheese, sour cream, sugar, and vanilla until smooth. 

  2. Gently stir grapes into the cream cheese mixture. Spoon into a large serving dish. Allow the salad to chill in the fridge for an hour. The salad can be kept in the fridge a day before serving if needed.

  3. Just prior to serving the salad, mix the pecans and brown sugar together in a small bowl. Sprinkle pecan mixture over the salad and serve.

grape salad in a white bowl

Creamy Asparagus Risotto with Dill

by 15 Comments


Spring time is here and so is asparagus season! Creamy Asparagus Risotto with hints of fresh dill, and citrus! This recipe is a perfect for a holiday table, or to pair with freshly grilled salmon or chicken!

Asparagus risotto in a bowl

I love to make risotto and it is no secret that I love different flavor combinations when it comes to my risotto- I have made everything from Eggs Benedict Risotto to Bone Broth Risotto to Chicken Piccata Risotto! I love the opportunity to be creative with a risotto recipe! Risotto is a great dish because it is versatile, and great with any meal.

My recipe for Asparagus Risotto with Dill has a few things that make it extra special. First, I use a touch of cream in this recipe. Typically, risotto does not use cream, but I wanted a luscious, creamy, and rich risotto, and that is exactly what I got with this recipe. The dill and the citrus are great in this creamy dish because it keeps it feeling light, and not weighing you down- plus it is great with grilled proteins.

If you haven’t made risotto before do not be intimidated by the rumors of it being a difficult dish. Is it a dish that requires a little attention, sure, but it is we worth the time, and it is actually very easy to put together.

I love to make this recipe and serve it with grilled salmon or chicken, but this risotto is delicious as a stand alone dish as well. A tip to make this into a vegetarian friendly side is to use vegetable stock in place of the chicken broth.

Asparagus risotto in a bowl

Follow me on Twitter more more tasty happenings!

Asparagus risotto in a bowl

Check out MORE delicious springtime sides from some of my friends!

Springtime Side Dish Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

These looks so delicious!

Asparagus risotto in a bowl

Here are a few products I suggest to make your risotto making a breeze:

These are great staples to get start with your risotto making!

Asparagus risotto in a bowl

Are you following me yet? What are you waiting for?!

Pinterest Instagram Facebook Twitter

Asparagus risotto in a bowl

Do you want a few more delicious risotto recipes?! Of course you do!

Red Curry Risotto with Grilled Shrimp

Creamy Tomato Basil Risotto

Cheddar Bacon Risotto

Italian Sausage, Bell Pepper and Garlic Scape Risotto

IMG_0185
IMG_0113
IMG_9532
IMG_9894
Print
Asparagus risotto in a bowl

Creamy Asparagus Risotto with Dill

Course Side Dish
Cuisine American
Keyword Risotto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1/2 white onion, diced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken broth
  • 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 1/2 tbsps chopped fresh dill
  • 2 tbsps heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp fresh lemon zest
  • Squeeze of fresh lemon juice
  • salt, to taste
US Customary – Metric

Instructions

  1. Heat a large skillet over medium heat. Add olive oil  and butter to pan; swirl to coat. 

  2. Add onions; cook 1-2 minutes and add garlic. Stir in rice, and cook for 1-2 minutes, stirring constantly. 

  3. Increase heat to medium-high and add stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. With the last portion of stock stir in the asparagus, dill, and lemon zest. 

  4. When liquid is absorbed, remove from heat, stir in cream and Parmesan. Squeeze a lemon over the top and season with salt. 

  5. Garnish with additional dill and Parmesan, if desired, and serve. 

Asparagus risotto in a bowl

This post contains affiliate links. I make a small commission from sales that result through these links, at no cost to you. By using these links, you help to support this site and my family.