Side Dish

  Spicy Mexican shrimp cocktail by Bear Creek Smokehouse

Robbie Shoults with Bear Creek Smokehouse in Marshall is sharing a second version of Mexican Shrimp Cocktail!

  Avocado corn salad by Bear Creek Smokehouse

  Greek tomato salad by Mama Steph

  Blueberry Barbecue Sauce by Pearl’s Kitchen

  Cherry-berry fluff salad by Mama Steph

Chili rellenos-inspired skillet dip by Mama Steph

Baked Noonday onion dip with Cheddar and bacon by Mama Steph

Continued Coverage

Molasses smokehouse beans by Bear Creek Smokehouse

  Not-so-basic vinaigrette by Vic’s Scratch Kitchen

  Day 12 recipe: Spicy pimiento cheese deviled eggs

  Scotch eggs by Chef Simon Webster

This 7-layer dip is a perfect addition to your holiday lineup

  Zippy zucchini skillet by Bear Creek Smokehouse

Kicked-up corn casserole by Mama Steph

Here’s an idea for a casserole you can proudly take to holiday dinners, church suppers, or put on your own Thanksgiving table. It’s kicked up, Texas-style, with the addition of jalapenos, bacon and onion!

  Fiesta corn salad by David Wallace

Fiesta corn salad by David Wallace

  Italian sausage - tortellini soup by Mama Steph

Italian sausage-tortellini soup by Mama Steph

  Awesome Spinach and Artichoke Dip by Dudley’s Cajun Cafe

PREHEAT oven to 350 degrees. Mix all ingredients until well blended. Spoon into 9 inch pie plate or quiche dish. Bake 20 minutes or until heated through. Serve with Triscuit crackers and assorted cut-up fresh vegetables.

Parmesan-vegetable skillet bake by Mama Steph

Summer harvest corn casserole by Mama Steph

Fried green tomatoes by Buttermilk’s Canton

Decorated corn by Bear Bottom Smokehouse

Sweet potato grits with sauteed ham with Mama Steph

Aubergine Cake by Chef Simon Webster