These Mini Skillet Frittatas are perfect to serve to family and guests for any breakfast or brunch.
EASY MEALS SERVED ON A BOARD
Sharing some easy meals served on a board that are creative, colorful and so delicious. Loaded with fresh fruits, vegetables, and meats, these boards have become our new way of eating.
The summer heat has arrived here in WV, making it hard to think of serving big meals that require heating up the kitchen. Check out some of my easy meals served on a board and see how creative you can be. Continue reading EASY MEALS SERVED ON A BOARD
RASPBERRY MASCARPONE CHOC. BROWNIE BITES
These Raspberry Mascarpone Chocolate Brownie Bites are just perfect to serve at any summer event you will have.
Raspberry Mascarpone Hazelnut Choc Brownie Bites are elegant but so easy. They are made with a box of brownie mix as the base and then each one is built with a rich mixture of flavors.
CREATING A BUILD IT YOURSELF CUPCAKE BAR
Creating a Build It Yourself Cupcake Bar (Fun Party Idea)
If you are looking for a fun and creative dessert idea for a party, this Creating A Build It Yourself Cupcake Bar is always a big hit.
I recently visited a bakery that gave you options when choosing a cupcake. You could pick a cupcake bottom, a filling, frosting, and toppings. My first thought was that my grandchildren would love to do this.
FROZEN PEA SALAD
This Frozen Pea Salad is an old fashioned classic recipe that is served at most gatherings in the south. When you need a unique side dish that is quick and easy to make, give this one a try.
It is made with frozen peas, celery, cheese, bacon, red bell pepper and onions, then tossed in a sweet and tangy sauce. Served cold, it sets right along with the OLD FASHIONED POTATO SALAD,
DEVILED EGGS, and PROTEIN PACKED PASTA SALAD.
HOW TO MAKE FROZEN PEA SALAD:
INGREDIENTS:
*Frozen Peas– They are already cooked, so just allow them to almost fully thaw in a strainer. Proceed with the recipe at this point.
*Bacon- Cook crispy and crumble. Everything is better with bacon.
*Cheddar Cheese- I prefer to use a block of sharp cheddar for the extra flavor. Dice the cheese into small pieces.
*Celery- Chop into small pieces. This gives the salad some extra crunch.
*Red Bell Pepper- Adds flavor and color.
*Onions- Many recipes use red onions, but sweet white onions work great. Just dice them before adding to recipe.
*DRESSING- Mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper.
INSTRUCTIONS:
Assemble ingredients.
Place a bag of frozen peas in a colander to drain. Allow to thaw at room temperature until almost thawed.
While the peas are thawing, cook the bacon until crispy. Crumble bacon.
Prep the other ingredients.
Chop the cheese, celery, and red bell pepper, into small pieces.
Dice the onions.
Place the peas, celery, onion, red bell peppers, and cheese in a large mixing bowl. Set back 1 slice of the bacon to use as garnish. Place the rest in the bowl.
In a measuring cup, whisk together the mayonnaise, sour cream, vinegar, sugar, salt and pepper.
Pour the dressing over the pea mixture and gently toss to coat the ingredients evenly.
Transfer to a serving dish, garnish top with reserved bacon. Cover with airtight lid or Cling Wrap. Refrigerate for at least 2 hours or overnight.
Gently stir the salad again right before serving.
WHY EVERYONE LOVES FROZEN PEA SALAD:
- This is a quick and easy recipe that uses common ingredients.
- It can be made up to 2 days ahead of time.
- This salad is a unique dish to bring to a cookout.
FREQUENTLY ASKED QUESTIONS:
Do I need to cook the peas first?
No, frozen peas are already cooked. Just let them set out at room temperature until almost totally thawed.
What kind of cheese should be used?
Sharp cheddar is the best, but Colby or Monterey Jack can also be used.
This post was shared on Sweet Little Bluebird Weekend Potluck.
Recipe was reviewed with no changes made 5/4/26.
FROZEN PEA SALAD
An old-fashioned southern recipe made with frozen peas, celery, cheese, bacon, red bell pepper and onions, then tossed in a sweet and tangy sauce.
Servings 6
Calories 258kcal
Ingredients
- 1 12oz package frozen peas
- 4 slices bacon, cooked crisp and crumbled
- 1/2 cup sharp cheddar cheese, cut into small cubes
- 1/4 cup celery, chopped small
- 1/4 cup red bell pepper, chopped small
- 1 Tablespoon onion, diced (may use red or sweet white onion)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarse black pepper
Instructions
- Assemble the ingredients. Open a (12oz) bag of frozen peas and place in a colander to drain. Allow to thaw until almost completely thawed.
- While the peas are thawing, cook the 4 slices of bacon until crisp, then crumble.
- Cut the cheese into small cubes, just a little larger than the peas.
- Prep the other ingredients. Chop the celery and red bell pepper into small pieces. Dice the onion.
- Save 1 Tablespoon of the bacon back for later use. Place the peas, remaining bacon, cheese, celery, red bell pepper and onion in a large mixing bowl.
- In a measuring cup, or small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt and pepper. Whisk together until mixture is smooth and well combined.
- Pour the mayonnaise mixture over the pea and vegetable ingredients. Gently toss to coat all of the ingredients. Taste to add more salt and pepper if desired.
- Transfer to a serving dish. Sprinkle reserved bacon on the top. Cover tightly and refrigerate at least 2 hours before serving.
Notes
Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
**Gently toss the ingredients again right before serving to allow the dressing to distribute evenly.
Do I need to cook the peas first?
No, frozen peas are already cooked. Just let them set out at room temperature until almost totally thawed. Any leftovers should be stored in the refrigerator in an airtight container for up to 2 days.
No, frozen peas are already cooked. Just let them set out at room temperature until almost totally thawed. Any leftovers should be stored in the refrigerator in an airtight container for up to 2 days.
WEST VIRGINIA REUNION BEANS
West Virginia Reunion Beans is the perfect side dish for your next BBQ or cookout.
West Virginia Reunion Beans are made with spicy sausage, a mixture of beans, and veggies and are slow simmered for hours in a crockpot to create this delicious side dish.
Add a piece of cornbread and it can actually be served as main dish. Continue reading WEST VIRGINIA REUNION BEANS
ST PATRICK’S DAY BREAKFAST IDEAS
These St Patrick’s Day breakfast ideas are like diving into a little pot of gold at the end of the rainbow.
The children and grandchildren will be celebrating this fun holiday with a lot of sweet treats today, so I have some ideas to start their St Patrick’s Day breakfast on a healthier note.
I love to serve foods in individual dishes. They look more appealing and it is a good way to practice portion control. I use my ramekins or mini cast iron skillets for individual servings.
These Loaded Crustless Mini Breakfast Souffles look like a pot of gold. I have posted this recipe previously. HERE Continue reading ST PATRICK’S DAY BREAKFAST IDEAS
BBQ CHICKEN GARLIC BREAD PIZZA
BBQ Chicken Garlic Bread Pizza …frozen loaves of garlic bread, topped with BBQ chicken, cheese, red onions, and banana peppers, baked, and ready to serve in minutes.
I am happy to share this quick and easy treat today. A perfect lunch, appetizer, or dinner. Kids (of all ages) love it. Continue reading BBQ CHICKEN GARLIC BREAD PIZZA
SOUTHWESTERN POTATO SKINS
Southwestern Potato Skins are crispy oven baked potato skins loaded with taco meat, cheese, salsa, jalapenos and sour cream.
These potato skins are a perfect appetizer or side dish. Continue reading SOUTHWESTERN POTATO SKINS
HOT CHICKEN JALAPENO DIP
Rotisserie chicken, bacon, 2 kinds of cheese, fresh jalapenos, then baked, makes this Hot Chicken Jalapeno Dip the hit of any party.
My husband loves jalapeno poppers and I love hot chicken dip, so this appetizer was the perfect compromise. We enjoyed it while watching football last weekend, but I can see it being served at more times than this. Continue reading HOT CHICKEN JALAPENO DIP