Side Dish Recipes

This is my Signature Recipe! It is asked for at Potluck-Dinners by people who once tasted it, even those who don't care for Sauerkraut are now asking me to bring it.

Creamy, sweet and delicious. It's worth making your own creamed corn instead of getting it from a can.

A simple, but scrumptious broccoli salad that is the perfect substitute for when you're tired of the same old leaf lettuce side dish.

Traditional German dish called Himmel und Erde which means "Heaven and Earth". Equal parts of apples and potatoes mashed and topped with caramelized onions and bacon.

Winter greens can be bitter but not when cooked this way. Perfectly complimentary flavors and belly filling warmness. If you've never tried collard greens before this recipe is more than worth the effort.

Potatoes, bacon, onions and cheddar cheese, slow cooked in a Crockpot. It's hard to get more perfect than that.

While this cold salad has some elements of a traditional warm German potato salad, it is totally Americanized to suit my family's tastes. Great with grilled burgers, dogs, meats and poultry.

This recipe is my glorified version of a Polish "kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with "kluski (potato dumplings)" or egg noodles and rye bread.

Sweet bell peppers stuffed with bacon, garlic, tomatoes, rice and cheese.

Something about bacon goes so well with spinach. Using a hot bacon dressing wilts the spinach just the perfect amount, not rubbery and not too mushy and packed with flavor.

Old fashioned bacon glazed green beans. It only take 3 ingredients to make this easy side dish.

A classic German style potato salad that is served warm. Perfect for Octoberfest.

These cheesy bacon potato skins will for sure make everyone who tries it give you a big wow.

This Oktoberfest cabbage salad is another welcomed recipe at Oktoberfest.

Brussels sprouts, steamed just until crisp tender and tossed in a creamy bacon and horseradish sauce.

Frijoles Puercos from Michoacan, loaded Mexican beans with bacon, chorizo, chicharron, queso anejo, and crispy tortilla squares. A rich, indulgent side dish with serious depth.