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Category: Side Dish

Mom’s Best Marshmallow & Coconut Fruit Salad

I was just informed by my Dear Mother that so far this year’s Easter menu will include ham, mashed potatoes, and mom’s famous deviled eggs.  It’s now my job to figure out what to bring to to go along with the rest of the food.  

Lori Ann

Easy Slow Cooker Baked Sweet Potatoes


You know that saying “You learn something new everyday” ?

Baked Macaroni & Cheese {No Boil}

Life can be overwhelmingly chaotic…………
 Some days you just need to- Have a seat, grab your fork
S L O W.
D O W N.


Just have a big ole’ bite….
Of Mom’s Homemade Mac & Cheese.
Warm your tummy and fill your thoughts
with goodness…
Because for a blissful moment,
You’ll forget all of life’s
schedules & deadlines….
So For now;
Let’s Just Eat.
Baked Macaroni & Cheese {No Boil}


  • 1 1/2 Cups Low fat Cottage Cheese
  • 2 Cups Uncooked Elbow Macaroni
  • 2 1/2 Cups Shredded Cheddar Cheese
  • 2 3/4 Cups Water
  • 1/4 Cup Italian Seasoned Dry Bread Crumbs
  • 4 Tablespoons Butter


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a deep 2 quart casserole dish.
  2. Mix macaroni, cheese, and cottage cheese in a large bowl. Place in casserole dish and pour water over pasta mixture. Dot with butter. Sprinkle bread crumbs evenly over top.
  3. Cover and Bake for 30 Minutes. Remove foil and bake additional 30 minutes or until macaroni is tender and cheese is melted. Sprinkle with additional cheese.

Slow Cooker Baked Potatoes

I had one of those very rare weekday occasions when we all gathered around the dinner table….at the same time!  I was feeling particularly giddy with myself over this new recipe.  My family is used to seeing me this way because I tend to get a little over-excited when a new recipe turns out…it’s like I had a permanent grin all through dinner from watching someone eating a baked potato. Ahhh…sometimes it’s the simple things in life that give you the most pleasure.

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These potatoes were moist & delicious….And they’re Super Easy to make!

Here’s what you’ll need:
Slow Cooker Baked Potatoes {Repost}


  • 6 Medium Potatoes (I used Russet)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper


  1. Clean & rinse potatoes (my vegetable scrubber worked really well for this). Thoroughly pat dry. Poke holes around the potatoes with a fork. Next, Combine Oil, Salt and Pepper in medium sized bowl. Roll one potato at a time in oil mixture, until completely coated.
Place in slow cooker.  Cook for approximately 3 hours on High, or 6 hours on low setting.  Depending on the size of your potatoes, cooking time may vary. (The original recipe called for 4 hours on high, but my medium size potatoes were done in 3 hours)
Sweet potatoes can be “baked” in the slow cooker too!

Click here  for the recipe.

Snickers Bar Apple Salad

 I was looking for an idea on what to bring to a little family cook out we were having at my manly man’s dear Grandma’s house a few weekends ago.  I’m always searching for an opportunity to make something a little out of the ordinary. This Snickers Bar Apple Salad fit the bill.  The recipe was inspired by a variation of a candy bar apple salad recipe that I found in a cookbook from my hoarder-like stash of recipe books; After a little tweeking….this sweet little number was born.
I have a confession to make.

  When I first mixed this up in the serving bowl, I seriously thought it looked just like potato salad.   So just  make sure to drizzle lots of Caramel ice cream topping  and chopped candy bars on top of your masterpiece, so it’s not subject to the ole’ pokey-pokey. (that’s when people don’t know what it is, so they have to stick their utensils in it and fondle the goods to figure it out)

You can also save yourself from having to tell your Uncle Tom, Dick and Harry, along with Aunt Edna that “no-no, it’s not potato salad, it’s an apple dessert salad”.

 This salad got two great big thumbs up at the pot luck. I doubled the recipe and it fit nicely into my huge Tupperware serving bowl.  There was only one small serving left in the bottom of the bowl at the end of the cookout.  Success!



Snickers Bar Apple Salad


  • 4 Large Granny Smith Apples, Chopped
  • 1 (5.1 Ounce) Instant Vanilla Pudding Mix
  • 1 1/4 Cup Milk
  • 1- 8 Ounce Container Cool Whip
  • 15 Fun Size Snickers Candy Bars
  • Lemon Juice
  • Caramel Ice Cream Topping, garnish


  1. Core and Chop apples into bite size pieces, toss apple pieces in 1 teaspoon of lemon juice to prevent browning. Next, unwrap and chop Snickers bars, reserving 2 fun size bars for garnish. Prepare Vanilla Pudding by mixing 1 1/4 cup milk with pudding mix. Combine until smooth, mixture will be thick. Fold Cool whip into pudding. Next, Combine apples, snickers, and pudding mixture in large serving bowl. Chill 2-3 hours. Top with reserved chopped Snickers and a drizzle of Caramel ice cream topping before serving.



Brown Sugar & Cranberry Glazed Carrots


Brown Sugar & Cranberry Glazed Carrots
As some of you may already know, I am a little “freaky” about sweet potatoes..
 I luv ’em & then I luv ’em some more.
It was because of my slight addiction to sweet taters that I thought I should step out of the potato sack for a minute & try something new.  CARROTS & Cranberries…

All kidding aside, I can honestly say that I was very pleasantly surprised by the flavor of the brown sugar & cranberry combination.  Very mild and slightly sweet.  Delicious.  The Dried Cranberries became nice and moist when added to the mixture.





Brown Sugar & Cranberry Glazed Carrots


  • 1 pound carrots, peeled and cut into 2 1/2 x 1/2-inch sticks or Peeled & Cut baby carrots
  • 1 tablespoon brown sugar
  • 1 1/4 teaspoons cinnamon
  • 1/4 cup orange juice
  • 2 tablespoons butter
  • 1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
  • 1/3 cup pecans, coarsely chopped, garnish


  1. Place carrots in a large saucepan. Cover with water and bring to a boil. Reduce heat; cook 10 minutes or until carrots are fork tender. Drain.
  2. Combine brown sugar & cinnamon in a small mixing bowl. Add orange juice.
  3. Melt butter in a large skillet. Add carrots and orange juice mixture. Cook 2 to 3 minutes or until carrots are coated, stirring frequently. Add dried cranberries; cook until heated through. Garnish with pecans. Makes 6 servings.


I wonder what this would taste like with sweet potatoes?