Category: Side Dishes

Recipes, Side Dishes

Southern Cornbread Dressing

Cookin' With Bobbi Jo

Southern Cornbread Dressing

This is a simple recipe that can be made ahead for best flavors. It uses biscuits and cornbread that are a few days old. It can be customized to fit your families taste buds.
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Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 5 cups stale cornbread
  • 2 cups stale biscuits
  • 2 tablespoons dried parsley flakes
  • 2 teaspoons poultry seasoning
  • 1 teaspoon ground sage
  • 1 teaspoon black pepper
  • 1/2 stick butter melted
  • 15 ounces chicken broth

Instructions
 

  • Preheat oven to 400 degrees F
  • Mix celery, onion, corn bread, biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl.
  • Mix in melted butter.
  • Slowly add the chicken broth to the dry ingredients. All the chicken broth may not be needed.  The dressing should be wet but not overly wet or soupy.
  • Spread mixture evenly in a greased pan.
  • Bake uncovered for 1 hour or until lightly browned. Serve with gravy.
Recipes, Side Dishes

Sweet Potato Casserole

Cookin' With Bobbi Jo

Sweet Potato Casserole

This is a delicious sweet potato casserole with pecans and marshmallows. The edges are crispy, buttery, and sweet. It is simple to make and will be loved by all.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American, Southern
Servings 8
Calories 278 kcal

Ingredients
  

For the filling

  • 4 medium sweet potatoes mashed
  • 2 tbsp butter
  • 3 tbsp brown sugar
  • 1/4 cup heavy whipping cream
  • 1 tsp ground cinnamon
  • 1/4 tsp salt

For the topping

  • 1/4 cup butter softened
  • 1/3 cup brown sugar
  • 1/3 cup all purpose flour
  • 1/8 tsp salt
  • 1 tsp ground cinnamon
  • 3/4 cup chopped pecans
  • 3 cups mini marshmallows

Instructions
 

For the filling

  • Preheat oven to 375 degrees and grease a casserole dish.
  • Place sweet potatoes in mixer bowl. Mix in all filling ingredients until smooth.
  • At this point, taste test. If extra seasonings are needed then add.
  • Pour in casserole dish.

For the topping

  • In a mixing bowl, combine butter, flour, brown sugar, salt, and cinnamon. Using a fork get the butter worked into the flour mixture.
  • Using a rubber spatula, mix in the pecans. Pour on top of filling.
  • Place in oven for 30 – 35 minutes. It should be bubbly around the edges.
  • Remove from the oven and top with as many marshmallows as you want. Place back in the oven for 10 – 15 minutes until the marshmallows are as desired.
  • Let sit for about 5 minutes before serving. Enjoy!
Appetizers, Recipes, Side Dishes

Low Carb Jalapeño Poppers

Cookin' With Bobbi Jo

Ingredients
10 – 15 Jalapeños
8 oz cream cheese
1 cup shredded cheddar cheese
1 tsp garlic powder
1 tsp onion powder
Pepperoni Slices

Directions
Preheat oven to 350 degrees
Wash jalapeños and cut stems
Slice in half and remove seeds
Mix together cream cheese, cheddar cheese, garlic powder, and onion powder
Fill each jalapeño half with the cheese mixture
Top with pepperoni
Bake for 30 minutes and enjoy.

Main Dishes, Recipes, Side Dishes

Crock-Pot Mac n Cheese

Cookin' With Bobbi Jo

Ingredients

  • 16 ounces elbow macaroni
  • 1 tablespoon salt
  • 1/2 teaspoon dry mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 teaspoon black pepper
  • 6 tablespoons butter
  • 1 (12 ounce) can evaporated milk
  • 2 1/2 cups whole milk
  • 2 cups shredded sharp cheddar
  • 8 ounces Velveeta
  • 8 ounces cream cheese

Directions
Add salt to a pot of boiling water. Pour in the macaroni. Boil for 6 minutes.
Spray Crock-Pot with cooking spray.
After 6 minutes, drain & rinse macaroni.
Pour into Crock-Pot. Add remaining ingredients. Leaving 1/2 cup shredded cheddar to add later.
Mix well.
Place lid on Crock-Pot and cook on high 3-4 hours.
Stir after 2 hours of cook time. Replace lid and cook another hour or two.
When ready, sprinkle remaining 1/2 cup shredded cheddar.
Serve and enjoy!

Recipes, Side Dishes

Crunchy Hash Browns straight from a potato

Cookin' With Bobbi Jo

Ingredients
1 medium russet baking potato
3 – 4 tablespoons clarified butter (video shows how to make clarified butter)
Salt & Pepper

Directions
Peel and rinse potato.
Using a 4 sided grater, grate the potato on the large side.
Place shredded potatoes in bowl of cold water.
Mix potatoes around in water with hands.
Drain water and replace with clean cold water.
Repeat this until water is clear.
Drain again and press potatoes on side of bowl to remove as much was as possible.
Put potatoes on a tea towel. Mash potatoes in towel to remove water. Keep moving potatoes to dry part of towel until as much water as possible is removed.
Heat cast iron skillet on medium high.
Add clarified butter. Once it starts to bubble add potatoes.
Shape potatoes into circle. Salt & Pepper
Place lid on skillet. Leave lid on 4 1/2 – 5 minutes. Do not remove lid early.
Check underside of potatoes. If browned, take a spatula and go around all edges to loosen potatoes from skillet. Then flip to other side. If not browned, replace lid and cook another minute or two.
Once flipped, salt & pepper. There is no need to replace lid when cooking other side. Cook for 3 – 4 minutes until browned. Turn off heat and serve.
These are crispy/crunchy and delicious! Enjoy!


Main Dishes, Recipes, Side Dishes

Southern Style Chicken & Dressing

Cookin' With Bobbi Jo

Ingredients
Skillet of cornbread
12 oz bag of herb seasoned classic stuffing
8 chicken thighs
3 tablespoons minced garlic
1 teaspoon salt & pepper
3 hard boiled eggs
1 stick butter
1 cup heavy cream
2 eggs beaten
1 tablespoon Rosemary
1 teaspoon crushed sage
1 tablespoon olive oil


Directions
Place chicken thighs in a stock pot over medium heat.
Cover with water.
Add in 2 tablespoons garlic, salt, and pepper. (If you like celery add it now).
Heat to boiling and reduce to simmer. Cover. Let cook for 45 minutes.
Remove from heat. Place chicken thighs in a bowl to cool. Save broth.
Preheat oven to 350 degrees.
Remove chicken from bone.
In a skillet melt the stick of butter. Add in onions, garlic, rosemary, & sage. Cook until onions are soft.
Add in heavy cream. Boil for 2 minutes then remove from heat.
In a large mixing bowl crumble cornbread. Add in stuffing mix.
Mix in onion mixture.
Add chicken & beaten eggs. Mix well.
Add chicken broth 1/2 cup at a time. Dressing should be moist but not runny.
Cut up boiled eggs and mix into dressing.
Spread dressing in a hot oiled cast iron skillet or a greased casserole dish.
Cover with aluminum foil and bake for 1 hour. Remove foil and bake another 30 minutes.
Remove from oven and let cool a few minutes and then serve.
It is delicious topped with chicken gravy.



Recipes, Side Dishes

Oven Baked Three Cheese Macaroni

Cookin' With Bobbi Jo

Ingredients
16 oz elbow pasta
1/2 teaspoon salt
1 cup evaporated milk
1 cup heavy cream
16 oz shredded extra sharp cheddar cheese
8 oz Mozzarella cheese
4 oz cream cheese
2 eggs
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder

Directions
Preheat oven to 350 degrees.
Butter a casserole dish.
Fill a large pot halfway with water and bring to a boil.
Add 1/2 teaspoon salt in water.
Add pasta to boiling water and boil according to package directions. (I removed from heat 2 minute early because pasta will continue cooking in oven.)
In a mixing bowl add evaporated milk, heavy cream, all cheese except half of the cheddar, 2 eggs, and all seasonings.
Mix everything together.
Once pasta is done, drain the water and add pasta to mixing bowl.
Stir until pasta is covered with cheese and milk mixture.
Pour in casserole dish.
Top with remaining half of cheddar cheese.
Put in oven and bake for 30 – 35 minutes until cheese is melted and browned.
If cheese doesn’t brown and you want it browned, turn oven on broil. This will brown the top to your liking. Just keep an eye on it to be sure it does not burn.
Do not bake over 35 minutes. Over cooked pasta will get mushy.
Remove from oven, let cool a few minutes and enjoy!

Recipes, Side Dishes

Simple Sweet Potato Casserole

Cookin' With Bobbi Jo

Ingredients
5 – 7 sweet potatoes
1/4 cup butter
1/2 cup brown sugar
1 teaspoon vanilla extra
Sprinkle of salt & pepper
1 tablespoon cinnamon
1/2 cup crushed pecans
1 – 2 cups miniature marshmallows

Directions
Preheat oven to 375 degrees
Peel, wash, dice, and boil sweet potatoes for about 20 minutes or until soft.
Drain and add in butter, brown sugar, vanilla extract, cinnamon, salt & pepper.
Mash everything together with a potato masher or mixer.
Pour into baking dish.
Bake uncovered for 20 – 25 minutes until marshmallows are toasted to your liking.
Cover to keep warm and serve.




Desserts, Recipes, Side Dishes

Sugar-free Pecan Praline Biscuits

Cookin' With Bobbi Jo

Ingredients
1 can of biscuits or 6 – 8 homemade biscuits (uncooked)
For filling
1/2 cup chopped pecans
1 tablespoon butter melted
1 tablespoon Swerve Brown Sugar Substitute
Praline Glaze
4 tablespoons butter
1/2 cup Swerve Brown Sugar Substitute
1/2 cup chopped pecans
1/2 cup heavy whipping cream
1 teaspoon vanilla

Directions
Preheat oven to whatever temperature the biscuit can says or the biscuit recipe calls for.
Line a baking sheet with parchment paper.
If using homemade biscuits, place the biscuits into a freezer for about 10 minutes to get firm enough to cut in half.
Cut biscuits in half.
Over medium heat mix together the filling ingredients. Cook for a couple of minutes until pecans smell toasted.
Remove from heat and place a spoonful on the biscuits. (Place on the bottom half of the biscuits.) Place the top back on the biscuits and you will have a pecan filled biscuit.
Place in preheated oven and bake until golden brown.

Praline Glaze
Melt 4 tablespoons of butter over medium heat. Add in Swerve brown sugar. Add in pecans and cook until sugar is dissolved. About 2 – 4 minutes. Reduce heat to low and add in heavy whipping cream.
Mix constantly for a couple minutes until it turns into a glaze and thickens.
Add in vanilla extract.
Keep warm until biscuits are done. If it cools it will harden a little and it needs to be a glaze when poured over biscuits.
Remove done biscuits from oven and pour over each biscuit. This is best served immediately while warm. But it can be reheated for later.
Serve and enjoy!

***Note – If you don’t want sugar-free you can use regular brown sugar instead of Swerve and get the same results.

Recipes, Side Dishes

Southern Style Green Beans

Cookin' With Bobbi Jo

Ingredients
3 slices of bacon
3 cans of green beans – drained
2 medium russet potatoes chopped
1 tablespoon minced garlic
1 tsp black pepper
2 cups chicken broth

Directions
Cook bacon (I sliced each slice into thirds so I had 9 small slices of bacon)
Once done, add in green beans, potatoes, garlic, & black pepper. Mix.
Add enough chicken broth to cover the green beans.
Cover and simmer for 30 minutes or until potatoes are soft.