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  • 5 Sides You've Never Tried for Your Next BBQ

    June 20, 2022 5 min read

    5 Sides You've Never Tried for Your Next BBQ

    It's time for barbeques and family gatherings. And BBQ time means it's also time for some serious potlucking.

    Sides are what make or break your barbeque. Yes, the meat is the main event, but without a good side, the meal gets pretty plain.

    This could totally be a blog about your normal potato salads, but I wanted to give you some sides that you have probably never tried before. You can bring these to your next party or gathering and end up with a bowl completely empty: the ultimate goal of a potlucker.

    Get ready for crazed fans and angry relatives, cause these sides are going to knock everyone's socks off.

    NO, it's not real poop.

    YES, it is still super good.

    • 1 can Eagle Brand condensed milk
    • 1 can cherry pie filling
    • 1 8 oz. container Cool Whip
    • 1 small can drained pineapple
    • Nuts, (optional)
    • Mix it all up and chill for one hour. Delicious and fast.
    • In fact, this recipe is so quick and easy that it is perfect for any of your last minute party dishes, family reunions, or neighborhood picnics, despite its name.
    • Serves 12

    My family loves to use 1/2 cup to 1 cup of cottage cheese as well. You can also experiement with the fruit you use.

    This side is seriously so fun for everyone, especially the kids. Tell your kids that you are making Pink Panther Poop and eat in front of them to prove it's not poop.

    The kids will love it.

    This recipe is SO good!

    When this comes out at our family parties, it is gone before everyone gets to it.

    Caution: this might cause some hard feelings if you don't make enough of it!

    Here's what you'll need:

    • 8 oz. cream cheese room temperature
    • 1 cup sour cream
    • 1/4 cup granulated sugar
    • 2 teaspoon vanilla
    • 2 pounds green grapes needles (rinsed and dried)
    • 2 pounds red grapes seedless (rinsed and dried)
    • 1/4 cup brown sugar
    • 1/2 cup pecans chopped

      Making this is so easy:
    • Beat cream cheese and sour cream with electric mixer until smooth. You can try to do this by hand, but the mixer will get it super smooth. You don’t want any lumps.
    • Add sugar, and vanilla and mix until incorporated.
    • Wash and dry the grapes and remove all of the stems. Add the grapes into the bowl and fold into the cream cheese mixture.
    • Fold until grapes are covered in the dressing. Add pecans. Refrigerate for one hour or overnight.
    • Just before serving, sprinkle with brown sugar and extra pecans.

    Experiement with different nuts! They really make this side so good. A great option that my family loves is sliced almonds!

    This recipe comes from Balancing Motherhood.

    This might be one of my favorite side dishes ever.

    I am a fan of taste combos and this dish does it so perfectly.

    Here's what you'll need:

    • 12 oz Raspberries, frozen
    Baking & Spices
    • 8 oz Cool whip
    • 3/4 cup Granulated sugar
    • 3 tbsp Sugar
    • 2 1/2 cups Pretzels
    • 1/2 cup Butter, salted
    • 8 oz Cream cheese
    • 2 (3-ounce) boxes Raspberry jello
    • 2 cups Water

    Here's how to make it!

    • Make the Crust: Give your kids a rolling pin and a bag of pretzels and let them go to town. Melt the butter and sugar then mix that up and press it into a 9x13-inch baking dish and bake for 10 minutes at 350 degrees Fº
    • Make the Filling: Beat cream cheese and granulated sugar together in a bowl using a hand mixer until smooth. Then fold in a carton of Cool Whip and spread it in an evenly layer over the cooled pretzel crust. Be sure to go all the way to the edges of the baking dish so the top layer doesn't seep through. Chill for 30 minutes in the fridge.
    • Make the Raspberry Layer:  Heat water to boiling, either in a pan or in a microwave safe dish, then add the jello and stir until dissolved. Add the frozen raspberries, then carefully pour over the chilled cream cheese layer and refrigerate for 2-3 hours until completely set.
    • Then slice and serve!

    You can experiment with different fruits. My family uses raspberries and strawberries most of the time.

    The sweet and salty, smooth and crunchy mixes make this dish SOO good.

    This recipe comes from House of Nash Eats.


    We are starting to move into a healthier realm of salads and sides. This one makes broccoli taste good–even for the kids, which is saying something.

    Here's what you'll need:

    • 8 cups broccoli washed and chopped
    • 4 green onions sliced (or 1/4 cup red onion)
    • ½ cup dried cranberries
    • 1 green apple diced
    • 2 teaspoons fresh lemon juice
    •  cup pecans chopped, optional

    You can make the dressing, or just buy poppy seed salad dressing from the store. Here's how you make it:

    • 1 cup mayonaise
    •  cup sour cream
    • 1 tablespoon cider vinegar
    • 1 tablespoon lemon juice
    • 1 tablespoon sugar
    • 1 teaspoon poppy seeds
    • salt & pepper to taste

      Just combine all the ingredients in a small mixing bowl and mix well!

    The making of the salad is pretty much just combining all the ingredients together. Except you'll want to toss the chopped green apples with lemon juice before they go into the salad.

    This salad is pretty much perfect as is, but if you must experiment, I would experiment with the sauce.

    This recipe comes from Spend With Pennies.

    This is for those of you who aren't feeling the healthy kind of salad and want to try something new and delicious. Plus it will be fun to see the kids reactions when you tell them it's frog eye salad! Extra fun when you tell them while they are eating it.

    Here's what you'll need:

    • 1 cup white sugar
    • 2 tablespoons flour
    • 2.5 teaspoon salt
    • 1 ¾ cup pineapple juice
    • 2 eggs beaten
    • 1 tablespoon lemon juice
    • 1 tablespoon oil
    • 1 pound box Acini Di Pepe pasta
    • 3 8 ounce cans mandarin oranges
    • 2 cans pineapple chunks
    • 1 can crushed pineapple
    • 8 ounces coolwhip
    • 1 cup mini marshmallows
    • 1 cup sweetened shredded coconut

    Here's how to make it:

    • In a pot over medium heat add sugar, flour, salt, pineapple juice, and eggs.
    • Stir until thickened and add the lemon juice.
    • Remove from heat and cool to room temperature.
    • While the mix is cooling cook the Acini Di Pepe pasta according to package direction and drain. Rinse with cold water to cool pasta.
    • Combine the egg mixture and the pasta and the fridge for 1 hour.
    • Once the egg and pasta mixture is done cooling, In a large bowl add the mandarin oranges, pineapple chunks, crushed pineapple, cool whip, marshmallows, and shredded coconut and gently mix well till all combined.
    • Combine the fruit and marshmallow mixture with the pasta mixture.
    • Put in the fridge till cold.

    You can add or remove fruit you want in this too. My family doesn't like the coconut shreds much, but they love having grapes in there. It just depends on the family taste buds.

    This recipe comes from Midget Momma.

    When your next barbeque is a complete success, you don't have to come back and thank me, just remember, try something new and make a lasting impression.

    This is your next go-to side guide for when you have those big celebrations and want to knock people's socks off, this is the blog that will help you do just that. Just remember to bring copies of the recipes because people will be asking you for them.

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