Tag Archives: side dish

Dinner Rolls From Scratch that turn out every time!

Basic Dinner Rolls from scratch recipeEverybody loves fresh bread, so sometimes all you need to make dinner super special is some hot, fresh dinner rolls and a little butter. I bet you think they are hard to make, but you couldn’t be more wrong! Thanks to this super easy recipe from JMM Danette, you will be putting out hot, fresh dinner rolls any time you want.

If you love dinner rolls, you’ll be delighted to keep this basic recipe handy. All the ingredients are things you most likely keep on hand all the time, so you can throw them together without too much advance planning. They’ll be ready in just a bit over an hour, so if you start them when you start thinking about what’s for dinner, they’ll be ready when you are. Make ahead tip: Make the dough, do the first rise, and roll the balls for the rolls. Line your “roll pan” with foil and load up the rolls as though you were planning to bake them. Freeze them, pop them out of the pan, and store them in a freezer bag to bake later. Just pull them out of the freezer, put them in the pan and let them thaw and do their second rise in the pan. Bonus: The foil will save on cleanup. Continue reading Dinner Rolls From Scratch that turn out every time!

Crock Pot Whole Grain Cornbread

IMG_8935My family are digging the e-meals crock pot plan we are doing, but sometimes I find the kids in particular need a starchy side in addition to what’s on the menu.

Tonight some cornbread sounded perfect, but the outside temps are pushing 90 degrees F. I hate to run the oven when it is hot out- my crock pots (I have a 6 quart and a 2 quart) are awesome for helping me keep from overheating the kitchen on hot nights.

So I thought… why COULDN’T I use the mini crock to make cornbread? I mixed up a batch of my mother’s cornbread and poured it into my well-greased crock. My mother favors a version of cornbread that is only slightly sweet.

You could use any cornbread recipe of equivalent volume (I gauge that by the eggs when I’m converting things for my Round Covered Baker and so far it’s a pretty fair guide.) for this. The more sugar your recipe has, the more carefully I recommend you grease your crock, since the caramelized sugar will stick. I also learned that you need to grease it all the way up, as it rose a little more than I thought it would!

Crock Pot Cornbread
Recipe type: side
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 8
my mom's corn bread recipe adapted for the crock pot
  • 1 cup whole wheat flour (we like white whole wheat.)
  • ¾ cup yellow corn meal
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • ⅓ cup sugar
  • 1 cup milk
  • 1 egg
  • 2 Tablespoons melted butter or shortening
  1. Thoroughly grease a 2 quart slow cooker. ( Sometimes called a "mini crock.")
  2. Combine the dry ingredients.
  3. Combine the wet ingredients, and add them to the dry.
  4. Mix well. Batter will be thick and smooth.
  5. Pour batter into the greased crock.
  6. Cover and cook for 1 hour and 15 minutes. If the top looks wet, vent the lid and cook for 10 minutes more. Bread will be browned near the edges.


Slow Cooker Mushroom and Fennel Stuffing

Family gatherings are a time of feasting and celebration. At least, they are around here. And we get together often. So, for me, a healthy life overhaul has to involve new favorite dishes to replace some of the things I just can’t stop eating. Those foods tend to trigger cravings, and between the cravings and the leftovers, they can torpedo my healthy eating plan for days at a time. A good bread stuffing is one of my “trigger” foods, so I came up with this non-starchy substitute for my last family gathering.


Mushroom and Fennel Stuffing
Recipe type: side dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
This vegetarian stuffing recipe doesn't take up room on your stove, and can easily be vegan- just swap out the butter for your favorite vegan shortening, or substitute a high-quality olive oil.
  • 1 lb portabella mushrooms
  • ¼ teaspoon black pepper
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ¼ teaspoon fennel seed, crushed
  • ¼ teaspoon paprika
  • 1 teaspoon minced dried onions
  • 2 bulbs fennel
  • 2 onions
  • ½ stick of butter
  • 4 cloves garlic, pressed
  • ¼ cup Savingion Blanc (sp)
  1. Chop the mushrooms and put them into the crock pot. Add the spices and stir well.
  2. Trim the stems and leaves off of the fennel bulbs and wash the bulbs. (I like to snip the fronds and put a few in the salad. Or you can toss the whole mess. Up to you.)
  3. Stand the fennel bulbs upright and cut them in half, then put the cut sides down so you can slice the fennel thinly.
  4. Thinly slice or finely chop the onions.
  5. In a large skillet over medium heat, melt the butter. Add the fennel, onions, and garlic and slowly cook in the butter until the vegetables are soft and beginning to brown just a little.
  6. Put the vegetable mixture over the mushrooms. Pour the wine over the contents of the crock pot. and turn the crock pot to the low setting.
  7. Cook on Low for 3-4 hours.
This goes very well with roasted or grilled butternut squash.