December 1, 2013

Sunday Sides & Suppers: Holiday Sides Edition

It's been almost forever, but Sunday Sides and Suppers is back with a brand new video format and a huge holiday edition this week where I show you how to make three hot side dishes welcome at any potluck dinner. If you have trouble viewing the video, click here.

If you missed the recipes in the video or just prefer to read instead of watch, the recipes for all three dishes, in their potluck proportions, are below.

Cracker Barrel Copycat
Hashbrown Casserole

3 1/2 Cups Shredded Potatoes
1 Stick of Butter
2 Cups Shredded Cheddar Cheese
1 Tbsp. Salt
2 1/2 Tbsp. Onion Powder
1 1/2 Tbsp. Garlic Powder
2 tsp. Pepper

Preheat oven to 400 degrees.

Pour potatoes into a huge mixing bowl. If you are using thawed frozen potatoes, warm them for thirty seconds to a minute in the microwave or allow them to sit until they reach room temperature.

Melt butter. Add salt, pepper, onion, and garlic to the butter and stir until throughly incorporated. Pour over potatoes and gently toss until potatoes are coated. Add cheese and toss again.

Spread potatoes into a 9x13 baking pan and bake at 400 degrees for 40-50 minutes or until the potatoes begin to brown.

Roasted Broccoli

3 Bags of Frozen Broccoli Florets (Roughly 4-5 Cups)
3 1/2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Basil
2 Tbsp. Oregano
1 1/2 Tbsp. Onion Powder
1 1/2 Tbsp. Garlic Powder
2 tsp. Salt
1 1/2 tsp. Pepper

Preheat oven to 400 degrees. Pour one bag of frozen or about 1 1/2 cups of fresh broccoli florets into a gallon sized Ziploc bag. Drizzle with some of the olive oil. Sprinkle with some of the basil, oregano, onion powder, garlic, salt, and pepper. Pour in another bag of frozen or another 1 1/2 cups of fresh broccoli florets. Zip the bag closed and shake until the florets are coated with the oil and seasonings.

Pour into a large casserole dish. Repeat the process with the remaining broccoli florets, oil, and seasonings.

Once all your broccoli is in the casserole dish, cover it with tin foil and cook at 400 degrees for 20 minutes if frozen or 5 if fresh. Uncover the casserole dish and roast for an additional 20-25 minutes if cooking from frozen or ten if cooking from fresh. Remove when the florets begin to brown on the tops.

Ginger Carrots

3 Cans Sliced Carrots (3-4 Cups Raw Sliced or Baby Carrots)
3 Tbsp. Butter
1/4 Cup Brown Sugar (Optional)
2 Tbsp. Ground Cinnamon
2 Tbsp. Ground Ginger
1 Tbsp. Ground Cloves
1 tsp. Ground Nutmeg

Preheat oven to 400 degrees. Pour drained carrots into a baking dish. In another bowl, melt butter. Add brown sugar, cinnamon, ginger, cloves, and nutmeg and whisk until smooth. Pour mixture over carrots and gently toss until the carrots are coated.

Cover the baking dish and bake at 400 degrees for 20-25 minutes if cooking from canned or 35-40 minutes if cooking from raw.

That's all for Sunday Sides and Suppers this week, but make sure to come back next Sunday for the second episode in our holiday series. Should I show you two main dishes or a few party foods? Comment below and let me know what you want to see.


  1. Thank you got the hash brown casserole recipe! That's one of my favorites!