Saw this recipe on Pinterest and made it IMMEDIATELY! Now…you must know from the title and the picture, these are NOT a low-fat veggie option. BUT…if you want a really tasty, gourmet-looking side dish. Cook these instead of the old green bean casserole for Thanksgiving! YUM!
And bonus…it is a way to get the pickiest of eaters to eat their green beans!
1 pound fresh green beans
5-6 slices bacon, cut in half
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1.Pre-heat oven to 400 degrees. Place a cooling rack on a large cookie sheet (or use a broiler pan like me).
2.Wash and dry green beans. Snap off the ends. Grab a small handful of beans (anywhere from 5-10 green beans) and lay them on a half-strip of bacon. Roll the bacon up and around the green bean bundle and place it in the pan, seam side down. Repeat with remaining green beans.
3.Melt the butter in a sauce pan on the stove. Add the brown sugar and garlic powder and mix together until well combined. Remove from the heat and brush over the tops of the green bean bundles. Sprinkle with salt and pepper.
4.Cover with foil and roast for 35 minutes. Remove foil and roast for another 10-15 minutes or until the bacon gets nice and crisp. Enjoy!
I love anything cheese-cakey, ya know what I mean? Chocolate Cheesecake, Cherry Cheesecake, Bailey’s Cheesecake, etc. But I don’t like all the fuss and trouble of baking it in a springform pan!! I found a SUPER easy way to make Pumpkin Cheesecake Bars. Ready? Go
1 Graham Cracker Crust (recipe below)
1 1/4 cup Pumpkin Puree
2 tsps Pumpkin Pie spice
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 container of Philadelphia Ready to Eat Cheesecake Filling
1 cup whipped topping
Mix everything together.
Pour into the graham cracker crust.
Top with extra whipped cream and dust with cinnamon.
Refrigerate for 1 hour and serve!
1 3/4 cup graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
Crush graham crackers and put crumbs in a bowl. (I put them in a large baggie and then use a rolling pin to crush them.) Mix in the sugar. Add the melted butter and mix well. Press into a 9×13 pan. Bake at 350º for 15 minutes.
I love pumpkin pie, but I wanted to shake it up a bit. This gives you all the flavors of pumpkin pie, but it serves WAY more people and you look like a super star!
1 spice cake mix made per directions
1 large box vanilla pudding (prepared per directions)
1 (30-ounce) can pumpkin pie filling (or some cans say ‘mix’)
1/2 cup brown sugar
1 (12-ounce) container whipped cream
Bake the cake according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside.
Stir the pumpkin pie filling and brown sugar together then into the pudding.
Crumble half the cake into the bottom of a trifle bowl. Pour 1/2 of the pudding mixture over the cake then add a layer of whipped topping.
This recipe is easy and makes MANY MANY MANY! Perfect for teacher gifts or hard-to-buy for friends on your list.
1 bar German Chocolate cooking chocolate
12 oz semi-sweet chocolate chips
48 oz almond bark (24 oz almond bark and 24 oz milk chocolate bark)
1 16 oz dry roasted unsalted peanuts
1 16 oz dry roasted salted peanuts
Place all ingredients in CrockPot. Cook on low for 1.5 hours or warm for 3 hours. DO NOT TOUCH. Turn CrockPot off and let it sit for 20 minutes. Cover counter top or table with waxed or parchment paper. Stir mixture completely. Drop by spoonfuls onto paper or into small paper muffin cups. Let harden and store in airtight container. Give away and save some or your family to enjoy. (they also freeze!)
Been making this recipe for years! It really helps you turn the corner and say “Welcome, Fall!”
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
Preheat oven to 350.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
In a medium bowl, cream together the butter and sugar. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls and flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then frost. (we use cream cheese frosting)
This is the BEST Potato Soup I’ve ever made and by FAR the easiest! There’s something about potato soup that makes you feel like you’re wrapped up in a warm blanket. This recipe came from my daughter-in-law’s mother. Thanks, Marcia!
- 1 pkg southern style hash brown potatoes
- 1/3 cup chopped green onion
- 1/2 pound bacon cooked & crumbled
- 4 1/2 cups hot water
- 4 1/2 tsps chicken bouillon
- 8 oz. cream cheese – softened and cut in chunks
- 1/4 tsp pepper
- 1/2 tsp salt
- Sour cream
- Extra crumbled bacon
Combine in CrockPot and cook on low 6-8 hours. Serve with a dollop of sour cream and sprinkles of crumbled bacon. Sourdough bread on the side is a good choice!
Thanks, Nancy for this photo! She combines shredded and cubed hash browns in hers.