Friday, December 8, 2017

Smothered Green Beans

Have you ever tried this recipe?

I had it once at a potluck a long time ago, and really liked it. The recipe is kind of like a sweet and sour...and it has lots of flavor. It also has loads of sodium,sugar and fat.... so beware! It's been making the rounds on Facebook and Pinterest, so I decided to make half a batch.

It's kind of addicting with all that bacon and butter!

Smothered Green Beans

5 cans cut green beans, drained
1 lb. bacon, cooked and crumbled
2/3 c. brown sugar
1/4 c. butter, melted
1/4 c. soy sauce
1 tsp. garlic powder

Place the beans in a casserole, crumble bacon on top. Mix the rest of the ingredients and pour over all. Bake at 350 for 45 minutes, uncovered.

Monday, December 4, 2017

Monday's with Mom Butterscotch Brownies

My mom belonged to a club called Faculty Wives in the 50's and 60's. I'm not even sure what that was! I think it was the teachers wives from the school faculty that belonged to it. 

 I know they got together about once a month and had coffee. I think the group also did fund raisers and things for the community. My dad was the high school principal, so I suppose that's why she joined.

I mostly remember helping her bake for it when she had to serve. Sometimes she would come home with a recipe or two from some of the other members. That was always fun! We would make it together, they were always so good!

One of the recipes she brought home was this one for Butterscotch Brownies. It was from the math teacher's wife. Mom always put the persons name down by the recipe when she copied them into her recipe book, along with little notes about the recipe.  I love reading them!

It's a simple oldie...they taste best warm from the oven!
Chewy and gooey!

Butterscotch Brownies

1/4 c. butter, melted 
1 c. packed brown sugar
1 egg
3/4 c.flour
1 tsp.baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 c chopped nuts

Melt the butter, stir in the brown sugar and set aside to cool slightly. Stir in egg and vanilla. Sift the flour, baking powder and salt, and add. Stir well. Add nuts. Pour into a parchment lined 9" pan and bake at 350 for 20 to 25 minutes. Best served warm!

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Saturday, December 2, 2017

Valerie's Ham Apple Cheddar Sliders

My daughter served these awesome sliders for lunch last time we visited, and I had to get the recipe! 

The combo is so fresh and flavorful, and I was surprised at how easy to throw together. She said she got the recipe from watching Valerie Bertinelli on Food Network.

As you can tell from the photo, I didn't make sliders, I made subs. That spread is awesome.... I think I will be making these often!

Ham Apple Cheddar Sliders
Valerie Bertinelli

1/4 c. dill relish
2 Tbsp. grainy mustard
1 Tbsp.chives
1 tsp. honey
1/2 Gala Apple, sliced thin
12 rolls,split
4 oz. sliced cheddar cheese
 8 oz. sliced Black Forest ham
1 1/2 c. arugula

Mix the relish,mustard,chives and honey. Spread on buns and layer with cheese,ham,apples,and arugula.

Thursday, November 30, 2017

Sweet and Salty Snack Mix.... Throwback Thursday

Time for Throwback of my fave recipes
 for the holidays!

Monday, December 23, 2013

This is VERY addictive!

I made this for the first time last year, but it disappeared before I could get 
a photo of it.This year I took one right away!

It's just as it's name applies...slightly sweet.....slightly
 handful after the other!!!!

Sweet and salty snack mix
southern living
5 c. Crispex cereal
2 c. pretzels
1 c. honey roasted peanuts
1 (6 oz. can) roasted and salted almonds
 1/2 c. brown sugar
1/4 c. butter
1/4 c. corn syrup
3 c. Bugles (added at the end before serving)

Mix the Crispex, pretzels, nuts, almonds in a large bowl. In a saucepan, 
mix the brown sugar, butter and corn syrup. Stir until sugar is dissolved 
and butter is melted. Toss with the dry mixture to coat. Spread on lightly 
greased foil lined cookie sheet. Bake at 325 for 20 minutes, stirring twice.
 Place on wax paper to cool. When completely cooled, add the bugles and
 stir. Store in air tight containers.

Monday, November 20, 2017

Monday's with Mom..... Cranberry Sauce you prefer from a can or homemade? 

It seems everyone has their favorite, and canned usually get bashed for being too jelly like and phony. My family has always preferred the canned though, including me!

But my mom usually made her own cranberry sauce for the holidays...she very seldom bought it from a can. (I didn't even know it came in a can for many years...LOL!)  I used to love to watch her make it. I liked to see the cranberries pop, and the bright red color was always so appealing. It looked so good, and smelled so good, but was always way TOO tart for me. I filled up on turkey and stuffing instead!
 But it wasn't Thanksgiving if mom didn't make it and I saw it sitting on the dining room table. She always had a lace tablecloth, and the red looked beautiful on the white lace. The dish was crystal, with a they looked pretty fancy to me!

This year as I was scrolling through recipes for the holidays, I found her recipe for cranberries. So I made a batch, and now as an adult, I can say I really LOVE them! Not too tart anymore, just right. I love the hint of orange, it adds such a bright, delicious flavor.

I wonder what my family will say? I plan to have a can on hand... just in case!!!

Cranberry Sauce

12 oz. bag fresh cranberries
1 c. sugar
1 c. orange juice

Combine all in a sauce pan and cook about 10 minutes until cranberries burst and pop. Sauce will thicken as it cools.

Thursday, November 16, 2017

Throwback Thursday Pumpkin French Toast

Throwback's a great recipe for any leftover pumpkin you may have after Thanksgiving!

Monday, October 7, 2013

Pumpkin French Toast ..pinned it and tried it

I pinned it and tried it and loved it!

I had some leftover pumpkin from another recipe, so I gave this a try.

 It was a good idea! Such a flavorful treat for breakfast. The warm buttery syrup
 with a slight hint of cinnamon really hit the spot. I will definitely make this
 again. Actually, I have several new pumpkin recipes I would like to try. You can
 check them out here.

Pumpkin French Toast

2 eggs
1/4 c. milk
1/4 c. pumpkin
2 Tbsp. brown sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice

 Mix well.

6-8 slices bread

Melt some butter in a nonstick pan. Dip the bread in the mixture and fry until
 lightly browned on both sides. 

2 Tbsp. butter
1/4 tsp. cinnamon
1/2 c. maple syrup

Heat and serve.

Tuesday, November 14, 2017

Old Fashioned Lemon Bars

Sometimes you just need an old fashioned lemon bar......packed with a bright,sweet lemon flavor....

so I made half a batch. 

I think my favorite part is the shortbread type rich and buttery. They just melt in your mouth!

Lemon Bars

1 c. butter
2 c. flour
1/2 c. powdered sugar

Mix together as for pie crust. Pack well in the bottom of a 9 x 13 glass pan. Bake 20 minutes at 350.

While baking the crust mix:

4 eggs
2 c. sugar
6 Tbsp. lemon juice
4 Tbsp. flour
pinch of salt
1 tsp. baking powder
grated rind of 1 lemon, optional

Pour on top of hot crust and bake another 20-25 minutes at 350. Remove and cool. Sprinkle with powdered sugar.