I get it. After a day or so, leftovers are done. A second meal, sure. A third? Nope. But if you’re like me, you probably hate wasting perfectly good food. So to keep from tossing it, I look for ways to make new meals that taste and look different than our tired leftovers.
One of my favorite comfort food side dishes to make around this time of year has got to be loaded cauliflower. We eat potatoes all the time as a side in my house so it’s nice to change it up and add some different veggies to the mix. Loaded cauliflower is such an easy recipe to make. You don’t even have to thaw the cauliflower, just throw everything together in a casserole dish and bake it!
1 bag (12 oz) frozen cauliflower florets
1 jar (2.8 oz) real bacon pieces
1/2 c. sour cream
1/2 c. mayonnaise
2 c. shredded Colby Jack or Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. dried chives
If you’re like me and struggle to get even a boxed cake recipe right, no worries. Strawberry Banana Poke Cake isn’t just yummy, but it’s really, really hard to screw up. My kind of recipe! I didn’t get the pudding pushed down into the holes as much as I wanted with this batch, but it still turned out great. Here’s what you need:
Ingredients & Supplies
1 box Duncan Hines Strawberry Supreme cake mix (and package ingredients for cake–oil, eggs and water)
2–3.4 oz boxes Jell-O Banana Cream instant pudding (and package ingredients for pudding–milk)
8 oz. container Cool Whip
1 c. Nilla wafers, finely crushed
9 x 13 cake pan, greased
Thanksgiving is next week. NEXT week y’all! So this week, I decided to pull some of my favorite recipes out of the archives and share them with you again.
Once you try Green Bean Supreme, I seriously doubt you will ever go back to cream of mushroom again. The original recipe came from the 1972 edition of the Better Homes and Gardens Casserole Cookbook. My mom got it as a wedding gift in 1974 and over the years she has made this recipe her own, tweaking it into the creamy, cheesy goodness that it is today. Thanks Mom! Here’s what you need:
6 cans of cut green beans, drained
6 Tbsp flour
1 1/2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
6 Tbsp butter
1/4 c. chopped onion
1 1/2 c. milk
1 1/2 c. sour cream
2 c. swiss cheese, shredded
1 lg. can French’s Fried Onions
1. Drain green beans and set aside.
2. Combine flour, sugar, salt and pepper and set aside.
3. Saute onion in butter for 1 minute over med heat.
4. Add milk and flour. Stir until thick and bubbly.
5. In a large bowl, add flour mixture to green beans.
6. Add sour cream and mix thoroughly.
6. Layer green bean mixture and swiss cheese in a lightly greased 9×13 casserole dish. Top with fried onions.
7. Bake for 30 minutes at 350 degrees.
I hope everyone had a fun and safe Halloween! I can’t believe Thanksgiving is just weeks away! I don’t know about you, but for us, no Thanksgiving would be complete without great pies. My family’s favorite pies are pumpkin, pecan, sweet potato and apple. How about you? Looking for a new pie recipe to try this year? Check out these 10 delicious recipes! (Links and credit below the photos).
Now that the weather is warming up, my family has gone from eating Crock Pot meals all the time to lighter, more snacky food. We’re on the go a lot in the spring and summer months so making big meals just doesn’t work for us. Mini Taco Bites are one of our favorites this time of year! They’re perfect for get-togethers like graduation parties and summer playdates too, Here’s what you need:
Soft taco shells
1 packet Taco seasoning
Shredded Mexican blend cheese
Any other topping you like!
1. Using a biscuit cutter, cut 12 small circles out of the soft taco shells. Microwave for 15 seconds with a damp paper towel covering the shells to soften them. Place them in a muffin tin.
Brown and drain your ground beef and finish preparing it according to the Taco seasoning directions. Set out everything you want to put in your taco bites and layer the ingredients in the taco shells.
I put meat on the bottom, then onions, refried beans, cheese and then topped with Jalapeno peppers.
Is there anything better than the smell of apples baking on a cool fall day? Yum! This is a simple Southern classic that will warm you right up and tastes great as a side dish or as dessert with vanilla ice cream. Be sure to hang on to this one for Thanksgiving. (I have a delicious Crock Pot apple recipe too if slow cooking is what you need).
2 lbs. apples, peeled, cored and sliced (I like to use Gala or Granny Smith or a combo of the two)
2/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter
1 Tbsp. corn starch
Preheat oven to 350 degrees.
Place apple slices in a 2 quart rectangular casserole dish.
In a small bowl, mix together brown sugar, cinnamon, nutmeg and cornstarch. Pour over the apple slices and toss until all apples are covered. Dot with butter.
Cover with aluminum foil and bake for 25 minutes. Remove foil and continue baking for 20 minutes (or until apples reach desired tenderness).
Enjoy! Looking for another great baked apple recipe that you can fix and forget? Check out Crock Pot Baked Apples!
September is usually when I make all of my apple recipes, but this apple butter is just so good! What can I say, I had to make some.
What can I say, this is one my favorite family recipes. The original calls for all Granny Smith which was a little too tart for me, so I use a mix of Granny Smith, Fuji and Gala instead. Ready to make some apple butter? Here’s what you need:
Large Crock Pot
Half pint canning jars, rings and lids
Hot water bath canner
Magnetic lid lifter
6-7 lbs apples, peeled, cored and sliced (Granny Smith, Fuji and Gala)
1 1/2 c. sugar
1 c. brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
1 Tbsp. vanilla
Yields 6 half pint jars
Place sliced apples in the Crock Pot.
In a bowl, combine sugars, cinnamon, nutmeg, cloves and salt. Pour over the apples and mix well.
Cook covered on low for 10 hours, stirring occasionally until apple mixture thickens. Apples will reduce by about half.
Uncover the apples and stir in the vanilla. Continue cooking uncovered on low for 2 hours.
Puree the apples with an immersion blender until smooth.
Ladle into jars, leaving 1/4 in. head space. (If you don’t want to process the apple butter, you can freeze it or store it in the fridge for up to 2 weeks.)
Process in a hot water bath for 10 minutes.
Allow jars to cool overnight, checking to make sure lids have sealed properly.
For more canning recipes, check out the Canning page!
Whether you need easy fix-and-forget meal ideas for those busy summer months or you want a warm and cozy meal waiting for you when you get home from work in the winter, this list has every Crock Pot recipe you could ever want. From beef to chicken, vegetarian to delicious desserts–I’ve searched my favorite blogs, Pinterest and the web to find tasty, easy recipes that are great year-round. So pin it, bookmark it, but whatever you do, don’t lose it!
Graduation parties, Father’s Day, Memorial Day, family potlucks…it’s that time a year again! Time to bring a dish to a celebration. If you’re on for a dessert this year, you definitely want to try Milky Way Cream Cheese Brownies. They are a gooey hot mess of everything you love. If you can make brownies from a box, you can make this. Here’s what you need:
1 family size box brownie mix plus ingredients on package (19.5 oz)
15 fun size Milky Way bars, chopped
1 pkg. cream cheese softened (8 oz.)
1/2 c. powdered sugar
1 egg yolk
1 tsp. vanilla extract