Boiled Baby Red Potatoes are beyond easy and simple to make. Served with an easy slow cooker roast beef and these roasted green beans, this is a company-worthy meal that only requires a few minutes hands-on effort.

Little round red potatoes are a side dish that’ll never steer you wrong. This delicious and easy side dish can complete a meal any night of the week; we rarely get tired of potatoes!

I love potatoes in just about all their forms. From Crispy Cheese and Bacon Potatoes to fancy tasting Vanilla Bean Whipped Sweet Potatoes, there are potatoes on my dinner menu more often than not.

Typically, I find myself veering toward roasted or baked potato recipes like  Rosemary Roasted Potatoes and BBQ Chicken Stuffed Baked Potatoes. When boiled potatoes aren’t done right they can be grainy and flavorless.

These potatoes, I’m happy to report, are neither of the above. Each baby red potato is tender, salty and melts in your mouth.

For a real treat, put a smear of butter on your plate and use your fork to break each potato in half as your eat them. Dip the halves in the butter as you devour them.

What are baby red potatoes?

Baby red potatoes are small round potatoes with pinkish-red or brownish-red skin. They have a light and creamy flavor that makes them perfect for roasting and boiling. Red potatoes can also be mashed like in this Garlic Parmesan Mashed Red Potatoes recipe from Big Bear’s Wife.

Red potato skins are thinner and milder flavored than Russets so they’re typically eaten with the skin on. As a bonus, the skin is full of lots of beneficial nutrients! My favorite thing, though, is that cooking with red potatoes saves me the extra step of peeling.

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Sourdough stuffing filled with sweetly tart apples, chewy sweet cranberries, savory sausage, plenty of herbs, and cubes of toasted sourdough is a sure win for your holiday dinner.

Sausage Apple Cranberry Stuffing

Sage sausage, dried cranberries, fresh herbs, tart apples, and cubes of sourdough add up to create the best stuffing I have ever tasted.

For as long as I can remember, I steered clear of stuffing and dressing. People would tell me that it tasted amazing, I’d take the “polite bite” but it never was something I enjoyed. Stuffing was always the one thing on the Thanksgiving table that I avoided at all costs.

So, when I tell you this is fantastic stuffing? You should probably trust me on that. It is a far cry from the flavorless bread mush I have always thought of stuffing as.

About ten years ago, I decided to try stuffing once again and I started looking around for something different.

I found the original recipe for this stuffing on Allrecipes. Could 1,628 5-star reviews be wrong?! No, they were not.

I’ve adapted the original recipe a bit over time, according to our tastes, and it has become a favorite of our friends and family.

Filled with sweetly tart apples, chewy sweet cranberries, rich savory sausage, plenty of herbs, and perfect cubes of toasted sourdough. This is truly awesome stuffing.

Sourdough Stuffing

One or two days before baking the stuffing: Preheat the oven to 425 degrees. Spread the bread cubes across a large baking sheet.

Toast the bread for 10-15 minutes or until crispy on the outside. Remove from the oven and let cool completely before storing in a bowl or container with a loose cover.

Let the bread dry out for a day or so before making the rest of the stuffing. The bread cubes will seem rock hard when it is

Corn Pudding is beloved throughout my family. I grew up eating my mom’s corn pudding for every holiday and plenty of Sunday dinners in between.

My siblings and I have been known to sneak the leftover corn casserole out of my mom’s house and I’ll even admit to “accidentally” bringing home my sister’s share of the leftovers (along with mine) once upon a time.

Corn pudding is a nostalgic dish for me, for sure, as perhaps it is for you. But if you’ve never tried it before, or if it’s been a few years, I know you’ll be as pleased with this side dish as I am.

Corn Pudding

Corn pudding is especially popular in the American south. It’s become widely eaten all over the United States not only because it’s delicious but because of how easy and inexpensive it (or “puddin’ corn” as it’s sometimes called in the south) is to make!

This is not a pudding in the dessert sense, although it is sweet. Corn pudding is more like a cross between a savory custard and a dish of warm creamed corn.

My favorite way to serve corn pudding is with turkey, chicken, or ham, along with green beans, and boiled baby potatoes.

Corn Pudding Casserole

My mom’s classic recipe includes a box of cornbread mix, as does just about every other corn casserole recipe I’ve seen. I started playing with the recipe, determined to come up with a version that didn’t require that boxed mix.

Jiffy Corn Pudding Casserole

This simple side dish is rich, creamy, sweet corn deliciousness that is unforgettable. My kids begged for seconds and would have happily eaten even more.

Even though I didn’t reach for the prepackaged box of Jiffy cornbread mix, this corn pudding tasted just as good as my mom’s. In fact, to be honest, I think it tastes even better.

If you haven’t tasted it before, you might be cringing at the thought of combining corn with anything and then calling it pudding, but I’m telling you that it works. Not one person I have ever served this to has failed to love it.

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Brown Butter Spaghetti Squash Recipe

Tonight was “see-what-you-can-make-for-dinner-with-whatever-is-in-the-fridge” and this brown butter spaghetti squash recipe was the result. It is seriously one of my absolute must-haves for fall! Buttery squash with a hint of nuttiness from the pine nuts and savory goodness from the squash, gosh it’s good!

You could easily substitute any veggies or meat that you like-or leave the meat out for a vegetarian meal.

When I was younger one of my friends decided to be a vegetarian. I was shocked! I grew up in a meat and potatoes home. My mother was from Idaho and my father from Oregon so we ate meat with every single dinner. That was the farm way. It was not however her way. I didn’t understand what a vegetarian was really other then you didn’t eat meat. That was enough to stop my inquiries as who could possibly eat dinner without meat? I don’t think it was a nutritious decision at all either.

As soon as she went vegetarian she also went overboard on the candy. No joke. She wouldn’t eat meat so she ate quite the plethora of candy instead. Whaaaaa? I think she missed the boat there a bit, but I’m quite certain she is back to meat eating. And even if she wasn’t, I’ve personally discovered that eating vegetarian for a few meals a week is actually quite awesome. Our bodies actually love the whole “meat sparingly” concept. Fancy that. 😉 We have several plant based and vegetarian recipes on the blog now, and they are some of my favorites!

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Apple Cider Donut Muffins

I love the crisp autumn air, the leaves changing colors on the trees, the pumpkin spice everything and most of all, these apple cider donut muffins!

These apple cider muffins are one of our favorite healthy breakfast options. They have the perfect amount of sweet from the cider and brown sugar and the sour cream helps keep them extra tender and moist. 

Does your family have any fall traditions? I’m not sure if it’s like this everywhere else, but when fall rolls around here in Utah, all sorts of pumpkin patches pop up with corn mazes and fun activities for families. One of our favorite places is down in a little town called Santaquin at Rowley’s Red Barn. It is the cutest farm with a red barn where you can buy ice cream, fall produce, the best apple cider on earth AND the most outrageously delicious apple cider donuts. I don’t know what they put in those donuts, but they are dangerous!

These apple cider donut muffins are those donuts but in muffin form because, let’s be honest, muffins are just easier than donuts! Everyone has a muffin tin but not everyone has a donut pan. It’s time to make these donut muffins a new fall tradition in your family!

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