Green bean casserole has been one of my favorite dishes for years and years. But as much as I love the original recipe, it was v-e-r-y refreshing to find this recipe and put a new twist on the traditional green bean casserole. The sour cream, onions and cheese give the casserole a lot more taste and the crackers give it a nice touch – enjoy!
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup onion, diced
- 1 cup sour cream
- 3 (14.5 ounce) cans French style green beans, drained
- 2 cups shredded Cheddar cheese
- 1/2 cup crumbled buttery round crackers
- 1 tablespoon butter, melted
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
- Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
I can’t tell you how excited I was to find this recipe. Every holiday, whether it’s Christmas, New Years, Easter, Thanksgiving or any other, my mom and I wake up and slave away in the kitchen to make a delicious breakfast before the men wake up. This casserole is perfect because you throw the ingredients in the crock pot the night before and it’s ready to serve as soon as you wake up. It’s delicious and dummy proof, what more could you want from a recipe?
6-8 strips of bacon
1 onion peeled and chopped
1 clove garlic, peeled and minced
1 red or green pepper, seeded and chopped
1 (2 lb.) bag of frozen has browns
1 ½ cups shredded cheese
1 cup whole milk
1 tsp. dried dill
½ tsp. salt
½ tsp. pepper
Spray crock pot with non-stick cooking spray. Cook bacon till crisp, cool, then chop into ½ inch pieces, set aside. Saute onion, garlic and bell pepper for 5 minutes. Place 1/3 of frozen has browns in the bottom of crock pot. Add 1/3 bacon and 1/3 onion, garlic, pepper mixture and 1/3 cheese. Repeat layers, ending with cheese.
In a large bowl mix eggs, milk, dill, salt and pepper. Pour over ingredients in crock pot, cover and turn on low. Cook for 8-10 hours.
There’s a reason these little guys are called crack weenies! Absolutely phenomenal. Once you get past the fact that they’re fat wrapped in fat, you can fully enjoy these bacon-wrapped weenies. The brown sugar glaze gives them a sweet taste that bring pure happiness to your taste buds. I made a huge batch of them for a Super Bowl party and not one was left!
- 1 pound Bacon, Cut Into Thirds
- 1 pound Smokies
- 1 stick Butter
- 2 cups Brown Sugar
Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.
Sausage & Cheese Stuffed Bacon Wrapped Jalapeño Poppers
I made these poppers a few weeks ago and they were a hit! We ran out of mini sausages so we used ham instead and it was still delicious. You could probably substitute any meat in for the sausages, just don’t replace the bacon! Everything tastes better with bacon 🙂 We grilled the poppers for about 20 minutes and then broiled them for five. Next time I’ll cook them the way they were meant to be, with mini sausages and the smoker, I’m sure they will taste even better.
Author: Steve Cylka
Recipe type: Appetizer
Serves: 20 ABTs
- 10 jalapeno peppers
- 10 bacon slices, cut in half
- 10 mini sausages or smokies (or 20 if they are very small)
- 1 cup cream cheese
- 1 cup grated monterey jack
- 1 tsp chipotle powder
- 2 shallots, minced
- Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
- Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
- Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
- Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned
To cook on the grill: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking. To cook in the oven: Bake the ABT’s in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.
Butter Brickle Frozen Delight
This dessert will go down as one of the best I have and ever will make!!! I made it for Easter this year and after stuffing our faces with leg of lamb, mashed potatoes and gravy, salad, rolls and everything else my mom and I could fit on the table, there was NO way we could only take one bite of this delicious dessert. Every bite tastes like a slice of heaven. There’s no doubt in my mind that I will make this dessert for years to come.
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup white sugar
1 cup all-purpose flour
3/4 cup quick cooking oats
1/4 cup brown sugar
1/2 cup butter, melted
3/4 cup chopped pecans
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel topping
1. Preheat oven to 350 degrees F (175 degrees C). 2. In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan. 3. Bake 6 minutes, until set. Cool completely. 4. Preheat oven to 400 degrees F (200 degrees C). 5. In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet. 6. Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely. 7. In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping. 8. Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.
Pesto Ranch Crock Pot Chicken
Oh. My. Gosh. That’s all I can say about this recipe. Not only is it just about the simplest dinner you could possibly make, it tastes like you spent hours slaving away in the kitchen to cook the perfect meal. And it only takes a few minutes! I prepared this in my crock pot before work and left it on low heat for eight hours before serving it to my brother and sister-in-law. The brother went back for seconds – that’s when you know it’s a hit!!
8 boneless skinless chicken thighs
6 ounce jar of pesto
1 package Ranch Dressing Seasoning
Mix 1/2 cup chicken broth Directions Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.