Side Dish Articles

Fluffy Cottage Cheese Cloud Bread

Fluffy Cottage Cheese Cloud Bread

3 large eggs, separated 1/2 cup cottage cheese (smooth and creamy) 1/4 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon honey (optional, for a hint of sweetness)

Directions:

Preheat & Prep: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Whip Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form. This helps give the bread its airy texture.

Blend Cottage Cheese Mix: In another bowl, mix cottage cheese, egg yolks, salt, and honey until smooth.

Fold Gently: Carefully fold the fluffy egg whites into the cottage cheese mixture using a spatula—do this gently to keep the air in.

Shape & Bake: Scoop the batter onto the prepared baking sheet, forming small round “clouds.” Bake for 25–30 minutes until golden brown.

Cool & Enjoy: Let them cool completely before serving

Macaroni Salad

Macaroni Salad Ingredients:

2 cups elbow macaroni, uncooked

1/2 cup finely chopped red bell pepper

1/2 cup diced celery

1/4 cup shredded carrots

1/4 cup finely chopped red onion

2 hard-boiled eggs, chopped

Salt, to taste

Black pepper, to taste For the Dressing:

1/2 cup mayonnaise

2 tbsp plain yogurt (or more mayo if preferred)

1 tbsp Dijon mustard

2 tsp white vinegar

1 tsp honey (optional, for a hint of sweetness)

1/2 tsp garlic powder

1/2 tsp paprika

Directions:

Boil the macaroni in salted water until al dente (about 8–10 minutes), then drain and rinse under cold water to stop cooking.

In a large bowl, combine the cooled macaroni with chopped bell pepper, celery, carrots, red onion, and chopped eggs.

In a separate bowl, whisk together all dressing ingredients until smooth and creamy.

Pour the dressing over the macaroni mixture and toss gently to coat everything evenly.

Cover and refrigerate for at least 1 hour before serving. Stir once more and adjust seasoning if needed.

1 ( 16 oz) pkg. elbow macaroni, cooked, rinsed I cold water & drained.
3 medium carrots, grated
1 large green pepper, chopped
1 small red onion, chopped
3/4 cup celery, chopped
1 cup sharp cheddar cheese cubes
2 cups mayonnaise
1 (14 oz) can sweetened condensed milk
1 cup apple cider vinegar
1/2 cup granulated sugar
1 tsp. salt
1/2 tsp. pepper

In a large bowl, combine the macaroni and vegetables. Add the cheese cubes. In another bowl, combine with a whisk the mayonnaise, sweetened condensed milk, vinegar, sugar, salt & pepper. Pour over the salad and thoroughly combine. Store in the fridge until time to serve. Store leftovers in the fridge. Serves 15-20

Crawfish Cornbread

Crawfish Cornbread

1 box Jiffy (do not make according to directions on box!!!)
3 eggs
1 stick of butter, melted
1 cup chopped green onion
1 cup chopped white or yellow onion
1 can rotel tomatoes, drained
2 handfuls grated cheese of choice (I like Colby Jack or Pepper Jack)
1 lb crawfish tails (I coarsely chop mine)
Mix all ingredients. Pour into a greased 9x13 pan. Bake at 350 for 40-50 minutes

Mexican Cornbread

Mexican Cornbread

1 cup all purpose flour, 1 cup white cornmeal, 1 egg, 1/2 cup oil, 1 cup buttermilk, 1 can drained mexi-corn, 1 medium diced onion, 1 medium diced green pepper, 1 cup shredded cheese, 1/2 tsp red pepper. Stir ingredients together. Melt 1 tsp crisco in a cast iron skillet. Bake 30-35 minutes at 400.