Welcome to Wayside Recipes. This is a collection of my families favorite recipes. I am posting them here in the hopes
that I will not lose them because these are the recipes that I want to make again and again.

Sunday, December 28, 2014

Melody of Berries

2 15 oz refrigerated pie crusts
1 16 oz. bag of frozen berries, thawed and drained
3/4 cups sugar
3 tablespoons cornstarch
2 tablespoons butter

Preheat oven to 375° F. Roll out pastry for bottom crust and line 9 inch pie pan. Roll out pastry for top crust and set it aside.

Combine berries, sugar and cornstarch. Pile fruit in pie plate on top of crust. Dot with butter. Cover with top crust; trim and flute edges. Cut a few slits in top crust for steam to escape. 

Bake 40 minutes or until juice is bubbling and crust is browned. Cool at room temperature and serve. 

Broccoli Salad Lightened Up

  • 1 lb broccoli floret, cut into bite sized pieces
  • 4 scallions, chopped
  • 4 oz colby jack or cheddar cheese, cut small pieces
  • 1/2 cup raisins (I used 1/4 each of regular and golden)
  • 1/2 cup chopped pecans
  • 1/4 cup plain Greek yogurt
  • 1/4 cup plus 2 tablespoons mayonnaise (I use reduced fat olive oil mayo)
  • 3 tablespoons white vinegar
  • 2 teaspoons sugar
  • salt and pepper

  • Blanch your broccoli by adding florets to boiling water for 1 minute. Immediately pull florets out and place into a bowl of ice water to shock and cool. Place florets onto a dish towel to dry.

  • In a large bowl, combine Greek yogurt, mayonnaise, vinegar and sugar. Add your scallions, raisins and cheese to the dressing. Add dried broccoli florets to bowl and gently combine until dressing is distributed evenly. Add chopped pecans, salt and pepper (to taste) and mix. Chill in refrigerator for at least one hour before serving.

Saturday, December 13, 2014

Chocolate Chip Meringue Cookies

These are so yummy and pretty, too.

4 large egg whites at room temperature
1 cup sugar
1/2 cup mini chocolate chips, semi-sweet
1/2 tsp. vanilla extract
crushed peppermint candy cane pieces

Preheat oven to 200°F. Cover two baking sheets in parchment paper.

In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla extract. 

Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.

Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to a wire rack to cool completely. Sprinkle with candy cane pieces.

Thursday, December 11, 2014

Pasta Fagioli in the Crockpot

The recipe claimed to be "just like Olive Garden." I don't know if it is or not because I've never had it but I will say that my family LOVED this. Even the picky eater wolfed this down. It is a nice change from usual Tex-Mex type soups.
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta
Brown beef in a skillet with chopped veggies.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.

Thursday, November 27, 2014

Creamy Make-Ahead Mashed Potatoes

3 pounds potatoes (about 9 medium), peeled and cubed
6 bacon strips, chopped
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1-1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 green onions, chopped

Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day.
Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, uncovered, 40-50 minutes or until heated through. 

Monday, November 17, 2014

Chocolate Eclair Dessert

a box of graham crackers
2 3-oz packages instant vanilla pudding mix
3 cups milk
8 oz. container Cool Whip, thawed
16 oz chocolate frosting (I like making my own)

Line the bottom of a 9x13" pan with graham crackers. In a large bowl combine pudding mix and milk according to the box instructions. Stir in whipped topping and spread half of the mixture on top of the graham cracker layer.  Top this with another layer of graham crackers.  Pour the rest of the pudding mixture over them and top with one last layer of graham crackers.  Top it all with the chocolate frosting.  May want to zap the frosting in the microwave for a couple of seconds so that it pours nicely and the refrigerate it all until ready to serve.  

My boys especially love this.

Broccoli Cheese Soup

3 10-oz packages frozen chopped broccoli (or fresh!)
6 cups chicken broth
6 T butter
1 onion, chopped
1/2 cup flour
2 cups milk
1 1/2 cups cheese (cheddar, combo of favorites or velveeta)
1 pinch ground white pepper

In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes (or steam it if it is fresh). In a separate skillet over medium heat, melt the butter and add the onions.  Saute for 5 minutes or until desired tenderness.

Add flour to the onions and whisk forming a pasty substance..   Gradually add the milk and stir until thick. Add this mixture to teh broccoli mixture in the pot and stir well. Then add the cheese stirring until melted. Finally add the pepper.