Honey Dijon Dressing

The Honey Dijon Dressing makes this Broccoli Salad complete. It’s tangy, creamy, and sweet at the same time, which is necessary when you have a strong vegetable like broccoli.

Make sure you add the dressing to the salad well in advance to make sure the flavors are well incorporated. The salad won’t wilt. It will just taste better.

What to serve with Broccoli Salad:

• Serve broccoli salad with any kind of grilled meats, like Grilled Chicken Skewers, Smoked Spatchcock Chicken, or Grilled Cedar Plank Salmon
• Pair it with a sandwich, like Open Faced Tuna Melts, Grilled Buffalo Chicken Wraps, or some Pressed Cuban Sandwiches
• Soup and Salad? Pair it with some Creamy Tomato Bisque, Autumn Squash Soup, or Stuffed Cabbage Soup.

Recipe FAQs:

Roasted Butternut Squash

Every fall, I look forward to the abundance of squash in season. For me, it goes back to childhood in Iowa, when Mom and Dad grew them in the garden. Mom kept it simple—baking big sections of butternut squash until tender, then serving it with just salt, pepper, and sometimes a little butter. Those cozy fall meals are some of my fondest memories.

What You’ll Need:

You’ll need just four main ingredients for this recipe, plus olive oil and seasonings. So simple. So delish.

• Butternut Squash – My favorite childhood fall food. Full of vitamins and minerals, and SO good.
• Olive oil, kosher salt, and freshly ground black pepper – The big three in my kitchen, and used for all of my roasted veggies!
• Ground Cinnamon – Adds that extra something in roasted squash.
• Maple Syrup – This is the sweetener of choice for this dish. You can definitely add more to increase sweetness.
• Pecans – These give this recipe a nice crunch and so much flavor.
• Cranberries – Craisins are consumed in large quantities here so I usually buy the lower-sugar variety.

How to make Maple Roasted Butternut Squash:

Step 1
Prep for roasting. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Other Holiday Side Dish Recipes:

The sides are the best part of a holiday dinner, in my opinion. Here are a few others to choose from!

Kitchen Tools Used: (affiliate links)

• Baking Sheet
• Parchment Baking liners, X-Large
• Global 7-inch Knife

Brussels Sprouts Gratin

On an ordinary day, a simple pan of roasted Brussels sprouts is more than enough as a side to a protein. But when the holidays or special occasions roll around, I like to take those same vegetables and dress them up a bit.

Why we love this casserole:

• Bacon makes everything better—smoky, salty bites pair perfectly with tender sprouts.
• Gruyère cheese sauce is next-level—rich, nutty, and super creamy.
• Transforms Brussels sprouts into a comfort food favorite, even for picky eaters.
• Holiday-worthy but weeknight easy—fancy enough for guests, simple enough for everyday. Plus we always have something “green” on our table!
• Balanced flavors—savory bacon, nutty Gruyère, and earthy sprouts all complement each other.
• Crowd-pleasing upgrade—turns a humble veggie into a show-stopping side dish.

What You’ll Need:

• Brussels Sprouts – I started with three pounds of Brussels sprouts, but it will be less after trimming them.
• Olive Oil – Necessary for roasting the veggies.
• S&P
• Bacon – par-cooked and crumbled
• Butter – I use unsalted butter.
• Onion and Garlic
• Flour – Used to thicken the sauce.
• Whole Milk
• Cheese – Gruyere Cheese and Parmesan Cheese
• Seasonings – Thyme, salt, and pepper.

How to make Brussels Sprouts Gratin:

Step 1
Prepare the veggies. Slice the stems off the Brussels sprouts and remove the outer leaves. Slice in half or fourths, depending on size.

Step 4
Make the cheese sauce. In a medium saucepan, sauté the chopped bacon until slightly crispy. Remove the bacon and add to the Brussels sprouts.

Use the bacon grease or add the butter to pot. Add onion and cook until softened, about 3-4 minutes. Then add garlic and stir for about 30 seconds. Add flour and whisk until it’s well combined, about one minute. Then add milk and bring to a simmer. You’ll see it thicken as you whisk.

Add seasonings – the thyme, salt and pepper. Remove from heat and stir in gruyere and parmesan cheese . Stir until completely melted. Then add the sauce over the Brussels sprouts.

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

Mashed Cauliflower

I love creating lighter recipes that don’t skimp on flavor. Cauliflower Potato Mash is a perfect example — by blending tender cauliflower with potatoes, I get that creamy, comforting texture I love, but with a little less heaviness.

Why This Recipe Works:

• Creamy texture – Blending cauliflower with potatoes keeps it smooth and comforting.
• Lighter but satisfying – Less starch and carbs without sacrificing the classic mashed potato feel.
• Flavor-packed – Butter, cream, garlic, and seasonings make every bite delicious.
• Versatile – Pairs perfectly with meats, veggies, or holiday meals.
• Customizable – You can add cheese, spices, or roasted garlic for extra depth.

What You’ll Need:

• cauliflower
• gold potatoes
• garlic cloves
• butter
• half and half
• salt and pepper

How to make Cauliflower Potato Mash:

Step 1
Prep veggies. Trim off the cauliflower leaves, cut away the stem, and break the head into florets. Peel potatoes and chop. Peel garlic. Then add cauliflower, potatoes, and garlic to a medium pot.

Recipe FAQs:

Other Delicious Cauliflower Recipes:

We’re all about our veggies, and while cauliflower doesn’t make it to the table as often as some others, we still can’t get enough of it!

• Cheesy Cauliflower Steaks
• Low Carb Cauliflower Pizza Crust
• Roasted Vegetable Quinoa Salad
• Buddha Bowls with Peanut Sauce

Kitchen Tools Used: (affiliate links)

• Dutch Oven
• Global 7-inch Knife

Roasted Butternut Squash

My parents used to grow squash in their garden back in the day, so I definitely had my fair share as a kid. Mom would bake it simply — just a sprinkle of salt and pepper, or sometimes a little brown sugar on top — and that was the only way I ever knew it growing up.y.

Why This Recipe Works:

• Perfect balance of flavors – Sweet maple syrup and brown sugar meet a gentle kick of cayenne.
• Simple ingredients – Easy pantry staples create a standout side dish.
• Quick and easy – Roasts in around 30 minutes with minimal prep.
• Beautifully caramelized – Roasting brings out natural sweetness and adds depth.
• Versatile – Pairs well with weeknight dinners, holiday meals, or even grain bowls.

What You’ll Need:

• butternut squash
• olive oil
• pure maple syrup
• brown sugar
• cayenne pepper
• salt and pepper

How to make Sweet and Spicy Butternut Squash:

Step 1
Prep. Preheat oven to 400 degrees. Line baking sheet(s) with parchment paper.

Recipe FAQs:

Other Butternut Squash Recipes:

There are so many ways to use this amazing vegetable to make even more deliciousness. Try one of the following recipes next!

• Butternut Squash Quinoa Salad
• Butternut Squash Soup with Bacon
• Butternut Squash Lasagna with Spinach
• Butternut Squash and Bacon Risotto

Kitchen Tools Used: (affiliate links)

• Baking Sheets – My favorite baking sheets – made in the USA.
• Unbleached Parchment Paper Sheets – These are great for high heat baking and roasting.

Best Rice Pilaf

We make rice almost weekly and are always looking for ways to change things up. Whether or not it’s a base for bowls or a side for a special meal, rice is a mainstay in our home.

Why This Recipe Works:

• SIMPLE – This is a simple recipe using basic ingredients that you probably have stocked in your pantry. Simple doesn’t mean plain – this orzo rice is super tasty!
• DELICIOUS SIDE DISH – We’ve always been rice lovers and this spin on the classic recipe will shock you. Delicious and something a tad bit different than the norm.
• NUTTY FLAVOR – Toasting the rice and orzo results in a nutty flavor, and that extra step is 100 percent worth it. Trust me!
• BLAST FROM THE PAST – Do you know what? This rice pilaf reminds me of that boxed rice-a-roni that I used to make back in the “old days”. But it’s better!

What You’ll Need:

• Unsalted Butter and Olive Oil
• Veggies – a combo of onion, carrots, and garlic
• Orzo Pasta
• Long-grain White Rice
• Lower-Sodium Chicken Broth
• Seasonings – kosher salt, freshly ground black pepper, and dried thyme
• Frozen Peas

How to make Orzo Rice Pilaf:

Step 1
Sauté veggies. Heat a large stock pot over medium heat. Add olive oil and when hot, add the diced onion and carrots. Stir and sauté until veggies are slightly softened, about 3-4 minutes. Add garlic and sauté another minute. Then remove veggies to a clean bowl.

What to serve with Orzo Rice Pilaf:

• GRILLED MAINS – Grilled Chicken Skewers, Pork Shish Kabobs, or Grilled Salmon Burger Recipe
• OTHER MAINS – Baked Lemon Garlic Chicken, Sloppy Joe Bowls, or Fish Florentine
• SANDWICHES – Club Sandwich with Pesto Mayo, Spicy Sloppy Joes, or Ultimate Grilled Chicken Sandwich

Recipe FAQs:

Other Delicious Rice Recipes:

We love rice in so many ways, but here are a few of our favorites!

• Rice Dressing
• Green Chile Rice
• Mexican Rice and Beans
• Stovetop Cilantro Lime Rice

Creamy Homemade Mac and Cheese

Why we love Baked Mac and Cheese:

• Just six ingredients – Just a handful of ingredients are needed plus seasonings. Make sure you use plenty of salt pepper, and other seasonings you like. We always prefer a hit of heat and use cayenne pepper to add just a little punch.
• Smooth and creamy – Start with a roux, add cheese and pasta, and then season it up. This mac and cheese is the creamiest!
• Comfort food – This stick-to-your-ribs pasta dish is great for growing boys and girls! Plus we adults like it too, right? I mean – it’s mac and cheese!
• Delicious leftovers – The leftovers are just as tasty as the day you serve this creamy pasta.

What You’ll Need:

• Pasta – Use any pasta you prefer. I happen to love using orecchiette for mac and cheese!
• Butter – You’ll of course need a fair amount of butter for this.
• Flour – The flour helps form the roux, which makes a nice creamy sauce.
• Milk – I used 2% milk, but you could go for even more richness with whole milk.
• Cheese – We’re using white cheddar cheese in this mac and cheese. Make sure you shred the cheese yourself to ensure it actually melts. (That pre-shredded stuff doesn’t always melt well, speaking from experience.)
• Seasonings – Just a simple mixture of kosher salt, freshly ground black pepper, ground mustard, and onion powder.
• Bread Crumb Topping – You’ll need butter and bread crumbs plus seasonings. We used some cayenne pepper for a little bit of heat. Feel free to use other spices as desired.

Recipe Variations:

• Use different pasta. While I love orecchiette, classic mac and cheese often uses elbow pasta or shells. Use whatever feels good to you. (Mouth feel is huge!)
• Try other types of cheese. White cheddar is perfect in this recipe, but I often mix it with some gruyere or even pepper jack (because I love spicy). Go ahead and play around with different types of cheese.
• Go with other dairy. 2% makes a perfectly good sauce. But you could go with whole milk, half and half, or heavy cream. I don’t recommend using skim EVER.
• Try other seasonings. Ground mustard is pretty classic, but you could change up the taste by using other seasonings. ALWAYS use salt and pepper!

How to make the Mac and Cheese with Panko Topping:

Step 1
Cook pasta. In a stock pot, cook pasta to al dente in some salty water. The salt adds FLAVOR! Strain cooked pasta in a colander.

Main dish recipes to pair:

• Beef – Grilled Filet Mignon, Smoked Beef Brisket, or Mushroom Beef Burgers
• Chicken – Ultimate Grilled Chicken Sandwich, Baked Lemon Garlic Chicken, or Stuffed Buffalo Chicken Breasts
• Turkey – Smoked Spatchcock Turkey, Turkey Meatloaf Muffins, or Green Chile Turkey Burgers

Recipe FAQs:

Cheesy Scalloped Potatoes

We’re total potato fans – seriously, give us any kind of potato and we’re happy. But every now and then, a dish comes along that makes us do a little happy dance, and these Gruyère Cheese Scalloped Potatoes are it.

Why This Recipe Works:

• Comfort food  – Warm, hearty, and satisfying for any occasion.
• Rich, creamy flavor – Gruyère melts beautifully, creating a velvety delicious sauce.
• Great texture – Creamy interior with tender potatoes and slightly crisp edges.
• Elegant yet simple – Feels fancy without being complicated to make.

What You’ll Need:

• Yukon gold potatoes
• olive oil and butter
• onion and garlic
• all-purpose flour
• seasonings – fresh (or dried) thyme, onion powder, salt, and pepper
• chicken broth
• whole milk
• cheese – gruyere cheese and parmesan cheese

How to make Gruyere Cheese Scalloped Potatoes

Step 1
Prep. Preheat oven to 400 degrees. Grease a 9×13 casserole dish with baking spray or butter.

What to serve with Gruyere Scalloped Potatoes:

The following main dish recipes are a great pairing to go with these cheesy potatoes.

Storing and Freezing

• Store leftover scalloped potatoes in an airtight container in the refrigerator for 3-4 days.
• To freeze, Let the dish cool completely. Wrap tightly in plastic wrap, then aluminum foil, or place in a freezer-safe container. Freeze for up to 2–3 months.

Recipe FAQs:

Other Delicious Potato Recipes:

While I’m a fan of plain ‘ole roasted potatoes, a “special” potato dish is required for the holidays. Give one of these a try too!

• Holiday Mashed Potatoes
• Loaded Twice Baked Potatoes
• Sweet Potato Casserole with Pecan Streusel
• Instant Pot Garlic Mashed Potatoes

Kitchen Tools Used: (affiliate links)

• 9×13 Casserole Dish
• Global Knife
• Mandoline Slicer

Snicker Salad

Some recipes make you feel fancy… and then there’s Snicker Salad, which makes you feel like a giddy kid sneaking dessert before dinner. This sweet-and-creamy classic is loaded with tart apples, fluffy whipped topping, and, of course, hunks of chocolatey Snicker goodness in every bite.

Why This Recipe Works:

• Simple to make. This recipe is as easy as mixing, chopping, and stirring – perfect for when you want something sweet without turning on the oven.
• A party of textures. Crunchy apples, chewy chocolate and caramel, and fluffy whipped topping make every bite oh-so-good.
• Nostalgic fun. It’s the kind of recipe that brings back childhood memories while making new ones with friends and family.

What You’ll Need:

• For the pudding – instant pudding, milk, and cool whip
• Fruit – apples and grapes
• Snicker Bars

How to make Snicker Salad Recipe:

Step 1
Make pudding. In a medium bowl, use a hand mixer to combine the instant pudding mix with milk until smooth and creamy. Gently fold in whipped topping. Refrigerate until ready to serve.

Recipe Tips and Variations:

• Swap Snickers for Milky Way, Twix, or your favorite candy bar.
• Add berries for extra fruitiness.
• Lighten it up with low-fat pudding mix or yogurt instead of whipped topping.

Recipe FAQs:

Other Holiday Recipes:

I’ve got a secret. Side dish recipes are my favorite part of holiday meals. Shhhhhh…

• Holiday Mashed Potatoes
• Sweet Potato Casserole with Pecan Streusel
• Candied Pecan Salad with Apples
• Cranberry Apple Sangria

Kitchen Tools Used: (affiliate links)

• KitchenAid Hand Mixer
• Glass Bowls

Pesto Pasta with Roasted Vegetables

I love me some pasta. Mix it with veggies and top it with pesto sauce. Hello dear, delicious friend.

One recipe of my homemade basil pesto sauce coats these noodles and veggies nicely. It makes everything stick together and gives it a nice fresh flavor without overwhelming it.

Like I’ve mentioned before, I keep small containers of pesto sauce in my freezer for meals like this. Let’s be honest – sometimes we want something quick but healthy at the same time. For all you working parents, advance preparation will make your lives so much easier.

Why we LOVE this recipe:

• Flavor-packed – Roasting vegetables brings out their natural sweetness and adds a caramelized depth that pairs perfectly with herby pesto.
• Versatile – You can use any mix of seasonal vegetables or whatever’s in your fridge.
• Balanced meal – Between the pasta, veggies, and pesto, you get carbs, fiber, and healthy fats in one dish.
• Quick & easy – Roasting vegetables while the pasta boils makes it a weeknight-friendly recipe.
• Customizable – Works with store-bought or homemade pesto, and you can add chicken, shrimp, or chickpeas if you want protein.

How to make Roasted Vegetable Pesto Pasta:

Step 1
Make the pesto sauce. In a food processor, combine fresh basil, parmesan cheese, toasted pine nuts, garlic clove, and salt and pepper. Pulse, and then slowly drizzle in the olive oil until the sauce is well combined.

Recipe FAQs:

Other Pesto Recipes:

If there is one thing I make a lot of, it’s pesto recipes! Thanks to our large outdoor pesto plants (during the warmer months), I’m able to freeze it in small containers for all year long.

Kitchen Tools Used: (affiliate links)

Why This Recipe Works:

• SIMPLE – This Greek dip is simple to make and requires two basic parts. Marinate the veggies and process the feta mixture. Then assemble and eat!
• FULL OF FLAVOR – We love the Greek flavors in this dip – a super creamy feta base, and delicious veggies in a simple marinade.
• IMPRESSIVE FOR GUESTS – We enjoy serving this at gatherings with friends and family. It’s impressive, but mostly, delish!

Ingredients Used for Creamy Whipped Feta Dip:

This party snack is made from a handful of ingredients and is the perfect dip for holiday parties. It’s also a great recipe to pair as a side for any dinner.

• Feta Cheese – Use either some crumbled feta cheese or a block of feta cheese.
• Cream Cheese – Some cream cheese adds some sweetness to the dip.
• Greek Yogurt – Greek yogurt helps add some creaminess.
• Olive Oil – Use a good quality extra-virgin olive oil.
• Fresh Lemon Juice – for a fresh finish
• Veggies – Cherry tomatoes, cucumbers, red onion (and olives)
• The Veggie Marinade – a combo of olive oil, balsamic vinegar, garlic, and seasonings

How to make Greek Feta Dip:

Step 1
Make marinade. In a small bowl, combine the olive oil, balsamic vinegar, grated garlic, and seasonings (Italian Seasoning, kosher salt, and freshly ground black pepper).

Step 6
Serve. Serve Greek Feta Dip with some toasted bread, crackers, or fresh vegetables (like carrots and celery). Some warm pita bread or homemade naan bread would be great too!

I recommend pairing this dip with a cheese platter or part of a mezze platter. We also like this Greek dip over a grilled burger or chicken breast. So good!

Recipe FAQs:

Best Bean Dip

I honestly cannot tell you how many times I’ve made our restaurant-style refried beans and then turned leftovers into a dip, especially since I’m a chip kind of girl. Salty or sweet? I’m going for salty every single time except for maybe a bite of chocolate after dinner. Or some Stracciatella Ice Cream!

Since beans are a great source of protein, I often call this refried bean dip a complete meal. Instead of scooping chips, consider adding it to fresh tortillas. You’re welcome!

Most of my family (I have five siblings and many nieces and nephews.) have made these refried beans and it’s become a staple for them too. If you like Tex-Mex, add this to your repertoire (plus our Stovetop Cilantro Lime Rice) and enjoy.

Why This Recipe Works:

• SIMPLE TO MAKE – We make these refried beans several times a month for so many occasions, especially when we’re making Tex-Mex. This dip requires only a few extra ingredients and very little time.
• FULL OF BOLD FLAVOR – We love beans, especially when you add plenty of jalapeños (yes please!), seasonings, cheese, and sour cream. Oh, and that sliced avocado is the perfect topper!
• CREAMY TEXTURE – Don’t forget to add some water to thin the beans. And then we’re adding cheese and sour cream to get this dip extra-extra creamy!

What You’ll Need:

• olive oil
• veggies – onion, jalapeno, and garlic
• seasonings – ground cumin, kosher salt, and freshly ground black pepper
• pinto beans
• unsalted butter
• freshly squeezed lime juice
• water to thin
• cheddar cheese
• sour cream (we use the light version)
• toppings – any combo of avocado, tomatoes, cilantro, and jalapeno

How to make Mexican Refried Bean Dip:

Step 1
Sauté veggies. Heat a cast iron skillet to medium-high heat. Add some olive oil, and then the diced onions and peppers. Sauté for a few minutes, or until veggies are soft. Then add the garlic, ground cumin, salt, and pepper – and stir for another minute.

Step 3
Process. Spoon the veggie-bean mixture into a food processor, and pulse until it’s completely pureed. Add butter, fresh lime juice, and pulse again. Then add enough water to get the beans smooth and creamy. (We normally add at least 1/4 cup of water.)

Spread the refried beans back into the skillet, spreading evenly to all sides. (You can refrigerate the dip here and bake later, if desired.)

Recipe FAQs:

Other Delicious Dip Recipes:

• Baked Artichoke Dip
• Black-Eyed Pea Dip
• Sun-Dried Tomato Dip
• Jalapeño Popper Dip with Bacon

Kitchen Tools Used: (affiliate links)

• 10-Inch Cast Iron Skillet
• 11-Cup Food Processor