Crazy Day Herb Bread

Crazy Bread

Crazy Day Herb Bread
Recipe type: Side Dishes
Being a mom, I barely have time to think, much less make bread the good old fashioned way that I used to. That being said, I utilize my bread machine a lot more now, and if I am in a real rush use a bread mix as my base. (I'm so ashamed!) On that note, this recipe is one of my favorites for those crazy days when the washing machine looks like it exploded bibs and onesies and dinner is a distant dream!
  • 1 package of white bread mix (i.e., Krusteaz)
  • 1 TBSP of rosemary
  • 2 TBSP of Italian seasoning
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1 TBSP of agave (honey may be substituted)
  • 2 TBSP of extra virgin olive oil
  • Flour as necessary
  1. Follow the bread mix instructions and place the necessary ingredients in your bread machine for the smaller loaf. I.e., my machine can do up to a 2.5lb loaf, however, I followed the bread mix directions for the smallest loaf to use the least amount of water
  2. Add the wet ingredients, then add the dry ingredients
  3. Start your bread machine for a basic loaf
  4. Check the dough a few times the first hour to ensure it isn't sticking to the pan. If it is, add additional flour one TBSP at a time until desired dough consistency is reached
  5. Wait!
  6. Remove bread gingerly from the bread machine once it cools for about an hour.
  7. Slice and enjoy!
You can use just about any herb you have in the cabinet for this bread, however, this combination is our personal favorite. Get creative and let me know what you tried in the comments section!

This entry was posted on March 24, 2014, in Sides.

Mama Sarah’s Southern Style Macaroni and Cheese


Mama Sarah's Southern Style Macaroni and Cheese
Recipe type: Side Dishes
This recipe is one of my all time personal favorites! Be forewarned, it DOES make 2, 13x9 dishes of macaroni and cheese goodness! I always freeze one, so when the craving strikes, I can just defrost it and pop it in the oven for dinner! Do enjoy!
  • 2 Boxes of Barilla Rotini Pasta, Boiled and Drained
  • 36 oz. of large curd 4% cottage cheese
  • 24 oz. of light sour cream
  • ½ cup of half and half
  • 10 cups of shredded cheddar cheese
  • 2 cans of Campbell’s condensed cheddar cheese soup
  • 1 Cup of grated parmesan cheese
  • 4 TBSP of dried minced onion
  • 1 TBSP onion powder
  • 1 TBSP dried mustard
  • 3 TBSP of garlic powder
  • 2 TBSP of minced garlic
  • 3 TBSP of paprika
  • 4 TBSP of dried parsley
  • 1 stick of melted butter (salted)
  • Lawry’s Season All Seasoning Salt to Taste
  • Grated parmesan for sprinkling
  1. Preheat oven to 350
  2. Grease 2 9x13 baking dishes
  3. In a large tub mix together cooked rotini, cottage cheese, sour cream, half and half, 6 cups of shredded cheddar cheese, 2 cans of condensed cheddar cheese soup, 1 cup of parmesan cheese, 4 TBSP of dried minced onion, 1 TBSP onion powder, 1 TBSP dried mustard, 3 TBSP garlic powder, 2 TBSP minced garlic, 2 TBSP of paprika, 2 TBSP dried parsley, 1 stick of melted butter, and Lawry’s Season All Seasoning Salt to taste.
  4. Divide mixture between the 2 greased baking dishes.
  5. Sprinkle each dish with the remaining, paprika, parsley, and parmesan to taste.
  6. Cover with aluminum foil and bake each dish for 50 minutes.
  7. Remove and uncover and top with each dish with 2 cups of remaining cheddar cheese. Place back in oven for an additional 5 minutes uncovered, or until the cheese topping is melted.
Feel free to get creative with the cheese varieties, playing in the kitchen is half of the fun! You can always use lower fat versions of any cheese to make this dish healthier. I have even substituted Greek yogurt for the sour cream.

This entry was posted on March 23, 2014, in Sides.

Pesto Angel Hair Pasta


Pesto Angel Hair Pasta
Recipe type: Side Dishes
  • 1 Package of Barilla Angel Hair Pasta
  • 2 Small Cans of Sliced Black Olives, Drained
  • 1 Can of Sliced Mushrooms Drained
  • 1 Package of Frozen Spinach, Cooked and Drained
  • 1 Can of Diced Italian Style Tomatoes
  • 2 Cups of Sarah’s Pecan Pesto
  • Parmesan Cheese for serving
  1. Cook pasta according to package directions, drain and return to pot
  2. Mix olives, spinach, tomatoes, mushrooms, and pesto with pasta in pot, add in pesto and heat on medium low until warmed through
  3. Serve topped with grated parmesan cheese
This dish is excellent as the bed for my Bacon Wrapped Pesto Chicken

This entry was posted on March 23, 2014, in Sides.

Posh Squash

Posh Squash
Recipe type: Side Dishes
  • 2 pounds of yellow squash, sliced into buttons
  • 2 eggs
  • 1 cup of mayonnaise
  • 1 cup of shredded parmesan cheese
  • 1 small sweet onion minced
  • 1 small green pepper chopped
  • ½ cup of dry stuffing mix (such as Pepperidge Farm)
  • salt and pepper to taste
  1. Spray a 9x9 baking dish with non-stick spray and preheat the oven to 350 degrees
  2. In a mixing bowl combine all ingredients except for the dry stuffing mix
  3. Pour the mixed ingredients into the greased baking dish and sprinkle with the dry stuffing mix.
  4. Bake for 45 minutes or until the squash is tender.
This recipe can be modified to be lower in fat by replacing the eggs with egg substitute and replacing the mayonnaise with low fat or fat free mayonnaise. Be sure NOT to cook the squash prior to placing this dish in the oven, or the result will be mushy!