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Gourmet Sweet Potato Souffle

Submitted by: Tina Hayes

Home Town: Dallas, Texas, USA

Living In: Schaumburg, Illinois, USA

Sweet potatoes are blended into an airy mixture with heavy cream, sugar, and eggs, then seasoned with cloves, nutmeg, cinnamon, and nutmeg to make a dreamy, souffle-like side dish.

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Sirecz (Easter Cheese)

Submitted by: LORRIE28

A traditional Slovak Easter Cheese served with the Easter meal. This is served sliced and cold. It tastes like a sweet custard.

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Awesome Sweet Potato Casserole

Submitted by: T Head

Home Town: Temple, Texas, USA

Living In: Baton Rouge, Louisiana, USA

Sweet potatoes are combined with a tropical blend of coconut and pineapple in a sweet-enough-for-dessert side dish. An easy pecan crumble topping makes this casserole extra special.

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Mom's Easter Potato-Zucchini Casserole

Submitted by: kdelegan

Shredded zucchini and chunky-style hash brown potatoes bake in a creamy sauce under a topping of golden crumbs. Don't tell the kids there's zucchini in this and they'll never guess.

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Baked Asparagus with Balsamic Butter Sauce

Submitted by: CAE

Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.

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Mouse's Macaroni and Cheese

Provided by: Mouse

A dash of mustard powder and grind of black pepper adds extra kick to a creamy cheese sauce. Stir cooked macaroni into the sauce and bake with a layer of bread crumbs over the top.

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Asparagus with Parmesan Crust

Submitted by: Kimber

Tender asparagus is adorned with melted Parmesan cheese and served with balsamic vinegar!

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A few spears of asparagus, some slices of prosciutto, and a bit of creamy Neufchatel cheese is all you need to assemble this fancy little side dish. Make a few more, and serve them on an appetizer tray.

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Candied Carrots

Provided by: Denyse

Sliced carrots are glazed in a buttery brown sugar sauce for a colorful, crowd-pleasing side dish.

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Green Beans with Cherry Tomatoes

Submitted by: STARNETSA

These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.

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Scalloped Potatoes II

Submitted by: BUCHKO

A whole quart of milk and a bit of flour and butter combine with lots of potatoes to make this version of scalloped potatoes. What you taste is pure, unadulterated potato. It's lovely.

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Baked Pineapple Casserole

Submitted by: Cheryl

A bread and pineapple casserole that goes great with a ham dinner.

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Sugar Snap Peas

Submitted by: CJCOLLINS

Shallots and a little thyme are sprinkled over irresistible sugar snap peas!

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Garlic Asparagus with Lime

Submitted by: Crystian

A splash of lime lends zesty freshness to this early spring favorite.

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Goat Cheese and Arugula over Penne

Provided by: Christine L.

For an absolutely fresh-from-the-garden delight, combine goat cheese with arugula, cherry tomatoes, olive oil, garlic, salt and pepper, and toss with hot penne pasta.

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Sugar Snap Peas with Mint

Submitted by: ORNERY

Simple and quick to prepare. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. Wonderful use for spring garden vegetables. Serve hot or at room temperature.

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