One small change and your classic potato casserole will never be the same. Cheetos cheesy potatoes have all the starchy cheesiness that you love but are finished off with an even cheesier topping.

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I couldn’t let my self-proclaimed birthday month of recipes go by without sharing one with Cheetos. This is simply a version of the classic cheesy potato casserole topped with Cheetos similarly to my Cheetos mac and cheese but a bit heavier on the Cheetos. It doesn’t get any cheesier than this.

These Cheetos cheesy potatoes were served at a friends BBQ cookout over Memorial Day weekend to which I also brought a more classic cheddar mac and cheese at the request of the host. Thankfully cheesy potatoes are easy to make so adding a second dish wasn’t a big deal. Of course I also brought dessert but that recipe is for another day…

Evidently cheese side dishes were in high demand because there were barely any leftovers. Guess Cheetos are like bacon – they make everything better. Who needs corn flakes on top when you can have Cheetos cheesy potatoes? I even had requests for the recipe despite the substitution being so simple. Just proves that small changes can make a difference after all.

CHEETOS CHEESY POTATOES

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Yield: 8 Servings Prep Time: 10 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

POTATO MIXTURE

• 1 (32 oz.) pkg. frozen diced hashbrowns, thawed
• 1 tsp salt
• 1/4 tsp ground pepper
• 1 (10.5 oz.) can cream of chicken soup
• 2 cups shredded cheddar cheese
• 2 cups sour cream*
• 1/2 cup unsalted butter, melted
• Dried minced onion, to taste

TOPPING

• 2 cups crushed crunchy cheese-flavored corn snacks** (Cheetos)
• 1/4 cup unsalted butter, melted

Directions

1. Preheat oven to 350 degrees. Grease a 9x13-inch baking pan, set aside.
2. In a large bowl, combine the potato mixture together, stirring until evenly distributed, and pour into prepared pan. In a medium bowl, stir together the crushed Cheetos and butter until coated. Sprinkle over the potato mixture.
3. Bake for 45 minutes or until bubbly and the topping is golden.

Notes

*Plain nonfat Greek yogurt also works if preferred. ** Don't completely pulverize them, but to the point that the largest pieces are pea-sized.

Source: Adapted slightly from my Cheesy Potato Casserole, inspired by my Cheetos Mac and Cheese.

Change up traditional corn succotash for the fall with the addition of butternut squash seasoned with garlic, thyme, and Dijon mustard vinaigrette.

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We may be two days away from November but we are still hitting the 80s and high 70s here in central Ohio. As such, I still haven’t fully embraced the usual fall comfort foods. I went head first into Halloween for sure, but my seasonal maturation stopped there. I could happily stay here for a long time.

But it’s Holiday Side Dish week so I am forcing myself to make content for the next holiday on the list. Many people may have a set list of traditional recipes that they must make every year. I am not that person. I like to play and experiment with my holiday recipes just as much as I do the rest of the year. So if you also fall into that category, or there’s a dish you just don’t like and want an alternative, we are here for you.

Since I enjoy a good theme, the Thanksgiving menu I pulled inspiration from this year is Southern BBQ because the year we got a smoked turkey breast for Thanksgiving was my absolute favorite. I started you off with smoked macaroni and cheese, sharing a harvest butternut squash edamame corn succotash today, and will end with chipotle cornbread on Friday. But leave room for dessert such as a ritz pie or easy apple dumplings.

This recipe is one I have been dreaming about ever since I first tried it in 2015. I was attending a catered event with the Ohio Poultry Association and this was one of the many recipes they shared with us – the same event where I got the recipes for bacon wrapped turkey breast and chocolate deviled eggs!

What struck me about this recipe is that while traditionally succotash is primarily corn (the name was derived from a word that roughly translates to “broken corn kernels”), this recipe is mostly butternut squash. Corn is still present along with edamame as an alternative to Lima beans, but since corn season is at its end I appreciate the use of butternut squash for fall. Add a little red onion, garlic, thyme, and a quick mustard vinaigrette and you have a tasty harvest succotash.

Harvest Succotash Ingredients.

• Butternut squash
• Red onion
• Corn
• Edamame
• Dijon mustard
• White wine vinegar
• Garlic
• Fresh thyme
• Salt and pepper

• Quick and Easy Green Bean Skillet by Hezzi-D’s Recipe Box
• Creamy Broccoli Salad byA Kitchen Hoor’s Adventures
• Cider Glazed Carrots by Jolene’s Recipe Journal
• Slow Cooker Cheesy Green Bean Casserole by Blogghetti
• Molasses Cornbread by Shockingly Delicious
• Honey Garlic Sweet Potatoes by Karen’s Kitchen Stories
• Salt and Vinegar Roasted Potatoes by A Day in the Life on the Farm
• Pork Tenderlion Steak In Goan Masala – Keto by Sneha’s Recipe

HARVEST SUCCOTASH

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Yield: 6-8 Servings Prep Time: 15 Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (2-3lb.) butternut squash, peeled, seeded, and cubed
• 2 Tbsp olive oil
• 1/2 medium red onion peeled and chopped
• 2 cloves of garlic, crushed
• 2 large sprigs of fresh thyme
• 1 cup of whole kernel corn
• 6 oz. of shelled edamame
• 1-1/2 Tbsp white wine vinegar
• 1 Tbsp Dijon mustard
• Salt and pepper

Directions

1. Preheat oven to 425 degrees. In a large bowl, toss squash with 1/2 tablespoon olive oil and salt and pepper to taste. Transfer to a large rimmed baking sheet and roast in oven for 15 minutes, stirring once half way through.
2. Meanwhile in the same bowl, toss red onion with 1/2 tablespoon olive oil. After 15 minutes of roasting, add to squash and roast an additional 15-20 minutes stirring once half way through (or until squash is tender).
3. Meanwhile in a medium sauce pan over medium heat, add remaining tablespoon of olive oil. Add garlic, thyme and 1/4 teaspoon of salt and cook until fragrant, about 30 seconds to 1 minutes. Add corn and edamame and cook another 4-5 minutes. Remove from heat.
4. In a small bowl whisk together vinegar and mustard; set aside.
5. When the butternut squash and red onion are done roasting, add corn and edamame mixture to the pan. Drizzle with mustard vinaigrette, stir to coat, then roast a final 5 minutes. Remove thyme stem, season to taste with salt and pepper, and serve immediately.

Source: Adapted from a recipe that Sidecar Global Catering (now A Catered Event) shared in 2015 at an Ohio Poultry Association event.

If you have a smoker, you need to try this smoked macaroni and cheese. It only takes an hour to get that smokey flavor into your favorite side dish.

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Not to be confused with my smoked cheddar macaroni and cheese, todays recipe is macaroni and cheese made in a smoker! Similar recipes but instead of using smoked cheddar cheese and baking in the oven, the entire pan of macaroni and cheese is smoked.

While yes this recipe takes longer to cook that its predecessor, the benefit is that it frees up oven space during a time of year that oven space often comes at a premium. Yes I am talking about Thanksgiving. No I am not trying to discount Halloween like Target when it hasn’t even happened yet (please, it’s my favorite holiday), but I am joining blogger friends participating in Holiday Side Dish Week.

Also, yes I am aware that many people would not think that this smoked macaroni and cheese belongs on the Thanksgiving dinner table. But I prefer joy so it stays. Besides, it fits in so well with the other recipes I am highlighting this week including harvest succotash and chipotle cornbread muffins. Maybe I’ll have space in the smoked to make a smoked pumpkin pie for dessert, too.

• No Yeast Dinner Rolls by Hezzi-D’s Books and Cooks
• Pumpkin Miso Risotto by A Kitchen Hoor’s Adventures
• Easy Popovers by Jolene’s Recipe Journal
• Brussels Sprout Salad with Maple Dressing by Blogghetti
• Butternut Squash Methi Falafel by Magical Ingredients
• Sweet and Savory Thanksgiving Green Beans by Shockingly Delicious
• Stuffing Muffins by Karen’s Kitchen Stories
• Quick and Easy Charred String Beans by A Day in the Life on the Farm
• No Knead Focaccia by Sneha’s Recipe

SMOKED MACARONI AND CHEESE

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Yield: Serves 6 as side or 4 as entree Prep Time: 20 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MACARONI AND CHEESE

• 8 oz. favorite pasta shape
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/4 tsp ground mustard
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 6 oz. cheddar cheese, grated
• 2 oz. sharp white cheddar cheese, grated
• 2 oz. Parmesan cheese, grated
• 2 oz. cream cheese, cubed

TOPPING

• 1/2 cup Panko bread crumbs
• 2 Tbsp unsalted butter, melted
• 1 Tbsp dry BBQ rub

Directions

1. Preheat smoked to 225 degrees F.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard, paprika, and salt and pepper. Slowly add cheeses, a handful at a time, whisking until melted before adding more. Stir in pasta until evenly coated.
5. Pour into a 10-inch cast iron skillet*. In a small bowl, mix together the topping and sprinkle over top. Smoke for 1 hour and serve immediately.

Notes

*Alternatively, use a classic foil pan.

Source: Adapted from my Smoked Cheddar Macaroni & Cheese and Hey Grill Hey.

Take your roasted carrots up a notch by topping them off with a creamy Vietnamese sauce. So delicious you could make them the main event.

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Welcome to #FarmersMarketWeek! I’ll be sharing a couple new recipes this week inspired by all the seasonal produce found at my local market, with a little bit from my garden as well.

I’m also linking up with a dozen other bloggers so you can have even more ideas for your next trip to your Farmers’ Market. Just look for them shortly before the recipe card.

I first made these roasted carrots with Vietnamese sauce back in 2020 for an Asian-inspired Easter dinner, because you know how much I love a themed holiday menu. Since it was just the two of us in lockdown, we kept in small with a chile-lime glazed ham, Thai cucumber salad, these carrots, and mango coconut sticky rice for dessert.

Sure you could just serve roasted carrots, they are delicious on their own, but this creamy Vietnamese sauce takes them up a notch. If you’re not into my themed menu, maybe serve them with a steak and a side of smashed potatoes.

• Pesto Grilled Cheese Sandwiches by Jolene’s Recipe Journal
• Herb and Asiago Bread Sticks by Karen’s Kitchen Stories
• Cucumber Tomato Avocado Salad by Blogghetti
• Roasted Tomato Pasta Sauce by Cheese Curd In Paradise
• Mediterranean Pasta by A Day in the Life on the Farm
• Summer Gazpacho by Palatable Pastime
• “Sun”sational Sunshine Platter by Magical Ingredients
• Quick & Easy Fresh Cherry Dessert Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Quinoa Stuffed Peppers by Art of Natural Living
• Grilled Chicken and Zucchini Pasta by Our Crafty Mom
• Sautéed Zucchini and Corn by Our Good Life
• Pan con Tomate by A Kitchen Hoor’s Adventures

ROASTED CARROTS WITH VIETNAMESE SAUCE

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARROTS

• 1 lb. medium carrots, scrubbed
• 1 Tbsp vegetable oil
• Kosher salt

VIETNAMESE SAUCE

• 1 small shallot, thinly sliced
• 1 red Thai chile, sliced
• 1 (1/4-inch) piece ginger, peeled, thinly sliced
• 1 garlic clove, thinly sliced
• 1 Tbsp fish sauce
• 1 Tbsp sugar
• 1 Tbsp fresh lime juice
• 1 Tbsp mayonnaise
• 2 Tbsp vegetable oil
• Kosher salt
• 1 Tbsp chopped fresh cilantro

Directions

1. Preheat oven to 425°F.
2. Cut carrots into pieces that are  approximately 4 inches wide and 1/2-inch thick.
3. On a large rimmed baking sheet, add carrots and 1 tablespoon of oil. Toss to coat and season with salt.
4. Roast in over, tossing occasionally, for 20-25 minutes or until until tender.
5. While the carrots roast, in a small sauce pan over medium heat, add shallot, chile, ginger, garlic, fish sauce, sugar, and 1 tablespoon of water. Bring to a gentle simmer and cook until onions are soft, about 5 minutes. Remove from heat and allow to cool.
6. Once cooled, transfer to a blender or food processor, add lime juice and mayonnaise, and pulse until smooth. With motor running, slowly stream in remaining 2 tablespoons of oil; blend until emulsified. Season to taste with salt. Cover and refrigerate until ready to serve*.
7. Arrange carrots on a serving platter, drizzle with sauce, sprinkle with cilantro, and serve immediately.

Notes

*Can make the sauce up to 3 days ahead.

Source: Adapted slightly from Epicurious.

Sweet, tangy and crunchy kale slaw is the perfect side for BBQ and more. Serve it next to BBQ ribs, top it on a pulled pork sandwich, or even a taco.

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I used to hate coleslaw of any kind: mayo-based, vinegar-based, it didn’t matter. So when I moved to Memphis, TN in 2007 and ordered a pulled pork sandwich for the first time, not knowing that they serve it topped with coleslaw, I was most perturbed.

After years of remembering to order said sandwich without the coleslaw, eventually, I grew to not only accept it but to enjoy it. I am not sure exactly when the moment happened, but I am fairly certain it was when I had a batch of fresh coleslaw instead of the mushy less flavorful kind. I’m not going to say I loved it, but I enjoyed it in the right circumstances (like on a pulled pork sandwich or sloppy joe, particularly an apple slaw version).

Fast forward to my second (and current) stint in Columbus, OH and I discovered the magic that is kale slaw at a local BBQ joint, The Pit BBQ Grille (sadly closed). Kale slaw I can say I love and would eat straight up as a side. Although it was also particularly delicious on their BBQ Pit bowl as well.

While I never determined their exact “Pit slaw” recipe, it reminded me of a cross between broccoli salad and and the Chick-fil-A kale salad. So when I decided to make my own kale slaw copycat, those are the two recipes I combined.

The result was as close as I can remember based on my taste bud memory and photos. The best thing about this kale slaw is it’s versatility. Sure it’s delicious with BBQ, but I’ve also had it on top of tacos (as pictured) and found it to be the perfect compliment.

How would you serve this kale slaw?

KALE SLAW

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Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

KALE SLAW

• 8 oz. of kale, stems removed and leaves thinly sliced (about 1 bunch)
• 1/4 of a small head of red cabbage, cored and thinly sliced
• 8 ounces of Brussels sprouts, trimmed and thinly sliced

DRESSING

• 1/2 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• Salt and pepper

Directions

1. In a large bowl, toss together the kale, cabbage and Brussels.
2. In a small bowl*, whisk together the mayonnaise, vinegar, honey, and salt and pepper to taste.
3. Pour dressing over the slaw and toss to coat**. Serve immediately or up to a day later.

Notes

*Or shake in a jar with a lid. **Can can be prepped the day before and tossed together when ready to serve.

Source: Adapted from Perry’s Plate and my Bacon & Blue Cheese Broccoli Salad.

Did you drop the beet? Better make beet mashed potatoes! This vibrantly colored side dish is half beet, half potato, and all delicious.

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I know some people say beets taste like dirt, but I love them. To prove it I’ve made everything from typical roasted beets to beet pasta salad, beet potato salad, one of my favorites beet gnocchi, beet biscuits, beet chips, and have even put beets on pizza. Heck I have a recipe for beet wellington I need to share eventually as well – but first beet mashed potatoes.

By mixing the beets and potatoes you tone down the earthy-flavor for those that are beet-averse while maintaining that beautiful color and creaminess of mashed potatoes.

This beet mash potatoes recipe makes enough for four to six servings but you can easily down or up-scale the recipe. Just peel and cube equal weights of russet potatoes and beets, boil until fork tender, pulse in a food processor, and season to taste with butter, salt, and pepper. That’s it.

More Side Dish Recipes:

• Make Ahead Mashed Potatoes from Karen’s Kitchen Stories
• Oyster Chowder from Art of Natural Living
• Root Vegetable Gratin from A Day in the Life on the Farm
• Vegetarian Stuffing from Hezzi-D’s Books and Cooks
• Whiskey Glazed Carrots from Palatable Pastime

BEET MASHED POTATOTES

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Yield: 4-6 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. russet potatoes, peeled and cubed
• 1 lb. beets, peeled and cubed
• 2 Tbsp butter
• Salt and pepper, to taste

Directions

1. In a large pot, add potatoes, beets, and enough water to cover by and inch.
2. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook until fork tender, about 20 minutes.
3. Strain potatoes and beets and let cool slightly before transferring to a food processor. Pulse until smooth and creamy. Add butter and salt and pepper to taste.
4. Serve immediately.

Source: Adapted from my Dad’s Smashed Potatoes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

I love creamy, cheesy macaroni and cheese but add a flavor explosion and I might face plant into it. Such is the case with this roasted tomato macaroni and cheese.

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I know it’s not yet Halloween, but it’s time to kick off Holiday Side Dish Week!

What are your favorite holiday side dishes? I decided to start with my favorite controversial one, macaroni and cheese. Not that the dish itself is the subject of controversy, but it’s inclusion on the holiday dinner table. In my experience it seems to be a regional difference, being more common in the Southeastern states.

Regardless of tradition, I freaking love macaroni and cheese and I think this roasted tomato macaroni and cheese belongs on your holiday dinner menu this year.

I used the base of my favorite macaroni and cheese recipe (the secret is cream cheese) and added homemade roasted tomatoes from my garden. Dude they are fantastic. And this macaroni and cheese is made that much better by their addition.

So how about it, can I convince you to add this roasted tomato macaroni and cheese to your holiday plans? If not there’s a whole slew of other options from my foodie friends listed below.

More Side Dish Recipes:

• Copycat Red Lobster Cheddar Bay Biscuits from Cheese Curd In Paradise
• Corn Souffle from Karen’s Kitchen Stories
• Creamy Garlic Mashed Potatoes from Blogghetti
• Easy Zucchini Casserole from Hezzi-D’s Books and Cooks
• Jeweled Rice from A Kitchen Hoor’s Adventures
• Pomegranate Acorn Squash with Burrata from Palatable Pastime
• Spinach Souffle from A Day in the Life on the Farm
• Sri Lankan Spicy Potatoes from Magical Ingredients
• Sweet Chili Candied Pumpkin Seed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Truffle Risotto with Mushrooms and Asparagus from Art of Natural Living

ROASTED TOMATO MACARONI AND CHEESE

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Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. favorite pasta shape
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp dry mustard powder
• 1/2 tsp ground paprika
• Salt and pepper, to taste
• 8 oz. sharp cheddar cheese, grated
• 2 oz. Parmesan cheese, grated
• 2 oz. cream cheese, room temperature
• 1/4 cup chopped roasted tomatoes, plus more for garnish
• 1/4 cup Panko bread crumbs

Directions

1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard powder, paprika, and salt and pepper. Slowly add cheeses (except a 1/2 cup mixture of cheddar-Parmesan), a handful at a time, whisking until melted before adding more. Stir in pasta and tomatoes until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese, Panko, and reserved tomatoes over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Adapted from my Jalapeno Popper Mac & Cheese.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Love Mexican elote? How about an extra cheesy version? Cheetos street corn is slathered with mayo and rolled in a mixture of crushed Cheetos and cotija cheese.

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Oops… I did it again.

Once again I have found a new excuse to add Cheetos to my grocery list. This time, by simply adding those crushes cheesy morsel to the coating on Mexican street corn or, as it shall now be called, Cheetos Street Corn!

I have made a healthier Mexican elote before, using Greek yogurt instead of mayonnaise, but since this version is coated in Cheetos I wasn’t going to try to make any illusion on it being healthier so I went for the mayo. Not that I am in any way trying to claim this is remotely authentic, either.

This recipe is quite simple really. Just cook your corn, slather in mayo, coat in a mixture of Cotija cheese and crushed Cheetos and you have made Cheetos street corn! Add a little paprika for added color or fresh lime juice and you’re ready to serve.

The Cheetos coating on these is actually better than expected. In the past when I have used pure crushed Cheetos for coating chicken, it wasn’t as cheesy as I had hoped. I assume the addition of Cotija is what brought up the cheese factor here, and thus now has me wanting to revamp my Cheetos crusted chicken recipe.

CHEETOS STREET CORN

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Yield: 4 Servings Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 ears of corn, shucked
• 4 Tbsp (1/4 cup) unsalted butter, melted
• 4 Tbsp (1/4 cup) mayonnaise
• 1/4 cup finely grated cotija cheese
• 1/4 cup crushed crunchy Cheetos
• Paprika
• 4 lime wedges, optional

Directions

1. Preheat oven to 450 degrees.
2. Roll ears of corn in melted butter and wrap securely in foil. Bake for 25 minutes, turning often.
3. Remove from oven and carefully unwrap the corn.
4. Meanwhile, in a shallow bowl mix together the cotija cheese and crushed Cheetos.
5. Using a spatula or basting brush, spread mayonnaise evenly over each ear of corn. Roll in the cotija-Cheetos mixture and sprinkle with paprika.
6. Serve immediately with a lime wedge, if desired.

Notes

Easily double this recipe for more servings.

Source: Adapted from my Healthier Elote.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Vibrant pink colored beet pasta salad is coated with fresh arugula-basil pesto and tossed with roasted beets and red onion, more fresh basil, toasted walnuts, and creamy goat cheese.

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Ever since I made beet potato salad this beet pasta salad has been on my recipe idea list. But the idea of adding pesto into the mix didn’t come along until I made beet gnocchi served with an arugula-basil pesto sauce which blew my mind.

As for the remaining accompanying ingredients I knew goat cheese and walnuts had to be involved after making my beet & goat cheese pizza. Basically what I am trying to say is this beet pasta salad recipe was a long time in the making.

Beet Pasta Salad Ingredients:

• beets
• olive oil
• balsamic vinegar
• red onion
• preferred pasta shape
• basil pesto
• walnuts
• fresh basil
• goat cheese

Initially I was worried the mixture of green basil pesto and deep pink beets would results in a brown color, but I was pleasantly surprised with the final color of this beet pasta salad – It’s oh so pretty! I whipped this up for our end-of-summer neighborhood potluck and was not disappointed.

Don’t like walnuts? Want more goat cheese? You could easily increase or decrease, or completely remove any ingredients to your preferences. That’s kind of the glorious thing about pasta salads, they can be whatever you want them to be.

BEET PASTA SALAD

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Yield: 16 servings Prep Time: 1 Hour 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 beets, peeled and diced
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1/2 cup diced red onion
• 16 oz. uncooked preferred pasta shape
• 1 cup arugula basil pesto*
• 1/2 cup chopped walnuts, toasted
• 1/4 cup fresh basil, chopped
• 4 oz. goat cheese, crumbled

Directions

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil. Place beets and red onion on the sheet, drizzle with olive oil and balsamic vinegar, and spread into an even layer.
3. Roast in the oven for 45-60 minutes or until beets are fork-tender. Remove from the oven and allow to cool 10-15 minutes.
4. Meanwhile, cook the pasta in a large pot of boiling water according to package directions. Drain and set aside to cool slightly.
5. In a large bowl, add the cooked pasta, beets, red onion, pesto, walnuts, and basil. Toss until evenly coated. Gently fold in the goat cheese until distributed.
6. Cover and store in the refrigerator for one hour, or until ready to to serve.

Notes

*Can substitute with regular basil pesto.

Source: Adapted from Whitney Bond.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Spice up your summer cook outs with a jalapeno popper pasta salad. Made with jalapenos, bacon, cheddar, cream cheese, and Woeber’s smoky bacon mayonnaise.

This post is sponsored by Woeber’s Mustard. I was compensated for this post but all thoughts and opinions are my own.

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I love a cook out with burgers and hot dogs but it’s not complete without the side dishes – preferably “salads”. Leave it to Americans to term dishes full of starch, such as potato and pasta, as salads. But sure enough they are the most popular side dishes to accompany summer grilled chicken quarters, hot dogs, or hamburgers.

Many people have their own family recipes for either, which are sacred and no other can compare. In my family it’s my dad’s creamy potato salad while in Bob’s family it’s an Italian pasta salad. But of course you know I had to change things up, especially when I had some of Woeber’s Smoky Bacon Mayonnaise on hand.

If you’re from Ohio you may already know that Woeber Mustad Company is a family-owned and operated condiment manufacturer located in Springfield, Ohio since 1905 and their wide range of products (not just mustard) can be found nationwide at Meijer, Walmart, Kroger, Giant Eagle, and Stop & Shop. Don’t have one of those stores near you? Never fear, you can also shop on Woeber’s website.

So if you were armed with Woeber’s smoky bacon mayonnaise, what would you make? My brain went straight to jalapeno popper pasta salad.

Not to be confused with my jalapeno popper mac and cheese but actually inspired by my jalapeno popper potato salad. Funny how you can swap out the potatoes for your preferred pasta shape. Guess that’s the delicious simplicity of these so-called salads!

Jalapeno Popper Pasta Salad Ingredients

• Preferred pasta shape
• Sharp cheddar
• Bacon
• Jalapenos
• Woeber’s smoky bacon mayo
• Cream cheese
• Milk
• Olive oil
• Garlic
• Cayenne pepper
• Smoked paprika
• Salt and pepper
• Red pepper flakes (optional)

JALAPENO POPPER PASTA SALAD

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Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 1H15M calories 20 grams fat

Ingredients

• 8 oz. Woeber's smoky bacon mayonnaise
• 4 oz. plain cream cheese, room temperature
• 1/4 cup milk
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 tsp ground cayenne pepper
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Pinch red pepper flakes (optional)
• 12 oz. preferred pasta shape, cooked and cooled
• 8 oz. sharp cheddar, cubed
• 6 slices of bacon, cooked and crumbled
• 2 jalapenos, diced* plus more slices for garnish

Directions

1. In a large mixing bowl, blend together the mayonnaise, cream cheese, milk, and olive oil until smooth. Stir in the garlic, cayenne, paprika, salt, and pepper until distributed.
2. Add pasta, cheese, bacon and jalapenos to the mayo mixture. Toss gently to combine. Garnish with additional jalapeno sliced, if preferred.
3. Cover bowl and chill in refrigerator for at least an hour over overnight before serving.

Notes

*seeds removed for less heat if desired.

Source: Adapted from my Jalapeno Popper Potato Salad.

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