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Side Dishes

  • Debbie's Watermelon Feta Salad


    Prepare watermelon by first cutting off all of the rind. Then cut into about 1-inch chunks, placing into a large bowl as you chop.

    Add cucumber, onion, Feta and basil leaves and mix gently.

    Serve immediately or chill. Best served either day of preparation or next day.

  • Aunt Stacey's Cucumber Salad


    In a medium bowl, add all the prepared cucumber slices.

    In a small bowl, add the Miracle Whip® Light, white vinegar, sugar and salt and pepper. Whisk until the dressing completely comes together and the Miracle Whip® is dissolved and is no longer lumpy. Pour over the cucumbers.

    Refrigerate at least 1 hour prior to serving. Best served day of preparation.

  • Potato Bake


    Prepare the night before and let sit in the refrigerator.

    In a large bowl, mix cream of mushroom soup and sour cream together. Add the frozen potatoes and stir in half the cheese. Salt and pepper to taste. Pour into a 13x9 baking dish and top with the remaining cheese.

    Bake at 350° for 35-45 minutes or until golden brown and bubbly.

  • Awesome Artichoke Dip


    Preheat oven to 350 degrees.

    In a food processor, blend cream cheese, mayonnaise, sour cream and garlic cloves until smooth. Add 1⁄2 cup Parmesan and the mozzarella and pulse until well combined. Add artichokes and seasonings and pulse until just combined.

    Place in an oven safe dish and sprinkle remaining Parmesan cheese on top.

  • Spur Kickin' Mayo


    In small bowl, add mayonnaise; whisk in olive oil until blended. Add all other ingredients.

    For an added kick, chop up some of the chipotle pepper and add to the mix.

    Allow mixture to stand for 30 minutes.

    Serves best on Cowboy Pocket Burgers (see recipe).


  • Zucchini Boats


    Preheat oven to 350 degrees.

    Cut zucchini lengthwise in half. Using a metal spoon remove the seeds and pulp from the center of the zucchini halves to form a boat.