Barbecue Side Dish

Best-Ever Amish Macaroni Salad

by Mary Neumann · 7 Comments · Disclosure/Disclaimer · Privacy Policy

Today’s recipe share is a childhood favorite. A summer staple that’s so good, it should be made year round, not just for barbecues – Best-Ever Amish Macaroni Salad!

This sweet and tangy, super creamy macaroni salad is sure to be a hit at your next get-together, people will be going back for seconds and thirds! Be prepared to hand out copies of the recipe, family and friends will be asking for it.

Read great reviews from people who tried this recipe on Pinterest!

This old-fashioned recipe is fantastic! The flavor combination is perfect.

Hellman’s and Duke’s mayonnaise fans may be asking…MIRACLE WHIP?! Yes…that’s right, Miracle Whip. This salad is on the sweet and tangy side, all of the ingredients come together beautifully.

What you need: Elbow macaroni, hard-boiled eggs, red bell pepper, celery, sweet onion, Miracle Whip, dill pickle relish, yellow mustard, white vinegar, sugar, celery seed and salt.

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Best-Ever Amish Macaroni Salad Recipe from Sweet Little Bluebird

Best-Ever Amish Macaroni Salad

Adpated from Connie’s Amish Macaroni Salad recipe shared on allrecipes.com

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Ingredients

12 ounce box elbow macaroni prepared according to package – rinse in cold water, drain well, set aside
4 hard-boiled eggs, chopped
1 small red bell pepper, seeded and chopped
1 small vidalia onion, chopped (sweet onion)
3 stalks of celery, chopped

Dressing

2 cups Miracle Whip Salad Dressing
2 tablespoon dill pickle relish
3 tablespoons yellow mustard
2 teaspoons white vinegar
1/4 cup sugar
3/4 teaspoon celery seed
1/2 teaspoon salt

Directions

Prepare pasta according to package, rinse in cold water, drain well, set aside.

On a large cutting board, chop veggies and eggs.

In a large bowl, mix all of the dressing ingredients and stir until blended well. Pour veggies and eggs on top, mix well. Add prepared macaroni and stir until well blended. Place covered in fridge and chill for 1 to 2 hours. Stir before serving. Enjoy!

Tip
If you are not a fan of some of the veggies or the egg, you can easily adjust this recipe to suit your taste by omitting ingredients. People like to add carrots, green/yellow bell peppers, even chucks of cheddar cheese.

Thanks for stopping by!

Cheers!

Anastasia’s Best-Ever Baked Beans

by Mary Neumann · 104 Comments · Disclosure/Disclaimer · Privacy Policy

Today I am sharing my family’s go-to baked beans recipe that has been in the family for decades – Anastasia’s Best-Ever Baked Beans! These are a must-have at family barbecues! Simple to make, so darn good.

Read rave reviews from people who tried this recipe on Pinterest!

Read even more great reviews.

Pork and beans with sauteed onions, molasses, brown sugar, ketchup, mustard, and bacon… a big ol’ dish of comfort.

Did I mention….bacon?!! These are the best stinkin’ baked beans!! My sister always gets asked for the recipe when she brings this side dish to parties and gatherings.

These make the perfect side dish for so many meals, potlucks, picnics and barbecues. Simple to make. So good. Sure to become a new favorite.

UPDATE: My friend, Marsha, aka The Better Baker, recently won PEOPLE’S CHOICE at her local Beans Day festival using this recipe! Head over to read her fun post!

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Anastasia's Best-Ever Baked Beans Recipe

Anastasia’s Best-Ever Baked Beans

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Ingredients

5 cans of pork and beans (15 ounce cans – VanCamps’s Pork and Beans or similar)
2 medium or 1 large onion, chopped (yellow or sweet onion, not vidalia)
1 to 2 tablespoons butter (for sauteing onions)
3/4 cup ketchup
1/2 cup molasses
3 tablespoons yellow mustard
1/4 to 1/2 cup brown sugar (use less for less sweetness)
6 to 8 slices uncooked bacon, each cut in half or thirds

Directions

Preheat oven to 325 degrees f. Spray a 9×13 baking dish with non-stick cooking spray.

Saute onions over medium to medium-high heat in butter until onions are tender and translucent.

Mix beans, sauteed onions, ketchup, mustard, molasses and brown sugar until blended well. Pour in prepared baking dish. Top with uncooked bacon in single layer (see photo above). Bake on middle rack of oven uncovered for 2-3 hours. Beans are ready when the top is dark and caramelized. Serve warm. Enjoy!

TIP – Make in Slow Cooker
These can also be thrown together and cooked in the slow cooker set on low for 6 to 8 hours as well. It won’t get that nice caramelize top, but it will still be delicious if you’re in a pinch for time. Be sure to saute the onions first.

BEANS FROM SCRATCH – If you want to make baked beans from scratch, head here for a great recipe – Boston Baked Beans – “A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.”

Sharing this recipe at Weekend Potluck.

Thanks for stopping by!
Cheers!

Cranberry Apple Coleslaw – Only 4 Ingredients

by Mary Neumann · 12 Comments · Disclosure/Disclaimer · Privacy Policy

Today’s recipe is a family favorite made throughout the year and every single barbecue during the summer – Cranberry Apple Coleslaw, our family’s go-to coleslaw recipe!

CRANBERRY APPLE COLESLAW – This recipe combines sweet, tangy and tart flavors making the BEST coleslaw! Even better, it’s a cinch to make with only four ingredients, thrown together in minutes. Serve this coleslaw as a side or pile it high on pulled pork and barbecue sandwiches. Simple to make, so darn good.

I love easy recipes that don’t skimp on flavor. This is another great recipe from my sister’s kitchen that’s been in the family for over 20 years. This is a staple in our home, making an appearance at every single barbecue and every time I make pulled pork sandwiches. It’s perfect for potlucks, parties, cookouts, tailgates and more.

Give this simple recipe a try, I promise, you will not be disappointed – friends and family will be asking for the recipe.

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Cranberry Apple Coleslaw

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Ingredients

8 cups shredded cabbage (we like to use a bagged shredded cabbage blend with carrots)

1/2 cup dried cranberries

1 large apple chopped (or 2 medium size apples – granny smith or your favorite apple)

1 cup Marzetti® Original Slaw Dressing (or make your own, see link to copycat Marzetti Slaw Dressing recipe below)

Directions

In a large bowl combine all ingredients and mix until well coated. Chill in fridge for approximately one hour. Enjoy!

Variations

Try using half shredded cabbage and half broccoli slaw – it’s wonderful.

If you don’t have cranberries on hand, substitute with dried cherries or raisins.

Tips

I highly recommend using Marzetti® Original Slaw Dressing (I have no affiliation with Marzetti – just a fan), or making your own copycat version. The sweet and tangy dressing goes perfectly with the ingredients. Go here, Almost Marzetti’s Slaw Dressing, for a great copycat recipe made with light mayonnaise, sugar, white vinegar and yellow mustard.

Adjust amount of slaw dressing, apple and cranberries to suit taste.

This coleslaw is perfect on top of Crock-Pot Pulled Pork Sandwiches!

Thanks for stopping by!

Cheers!