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Saturday, December 22, 2012

Green Bean Casserole: My Way, Cheesy Green Bean Casserole

Green Bean Casserole, My Way

  Cheesy Green Bean Casserole

Hi everybody,

Everybody has a special way of preparing this classic dish to make it their very own, today I like to share my way. I like mines extra cheesy with bits of bacon throughout.  Here's how I do it...

Cheesy Green Bean Casserole
1 large onion, sliced
1/2 cup mushrooms, sliced
1 Large can Green Beans, drained
2 cans (10.3/4 0z.) cream of chicken soup
1 package (2.8 oz.) Oscar Mayer Real Bacon Recipe Pieces
1 package Southern Mills Cheddar Cheese Sauce Mix + 1 cup water  or  1 cup prepared cheese sauce  
1 (6oz.) canister Cheddar French Fried Onions, divided
1/4 teaspoon Worcestershire Ground Pepper Blend
1/2 teaspoon Rosemary, Basil and Citrus Salt or Lawry's Seasoned Salt 
3 tablespoon butter, melted
1/2 cup cheddar cheese (I like mild)

Saute onions and mushrooms until tender. Remove from heat.
In a large bowl mix green beans, onions/mushroom mixture and bacon bits. 
Add soups, cheese sauce, and 1/2 of French Fried Onions mix well. Add seasonings and butter, pour into a greased 13 by 9" baking dish. 
Cook at 350 for 25 minutes. Top with cheese and remaining French Fried Onions and cook 5 more minutes.
Green Bean Casserole has always been one of my favorites for family-get-togethers. I love this cheesy version of the classic casserole. 

BTW, Breakfast Is Served Sunday will not be posted tomorrow, it will resume next month. 

ENJOY! Come again...

12/10/2021 Update: Cindy's daughter, Trina, here. I made my own version of this recipe using 2 bags of frozen green beans. Our oven isn't working, so I cooked the casserole in our Cuisinart 1800W 4lb Air Fryer Toaster Oven. I'm new at blogging, but I plan on experimenting often in the kitchen, especially with the Cuisinart. Also, to the people still reading and enjoying my mom's blog throughout years of inactivity, thank you all so much.

Friday, December 21, 2012

Lemon Drop Cookies with Lemon Glaze: Two Heads are Better than One

Lemon Drop Cookies with Lemon Glaze

Pucker Up #2: Lemon Drop Cookies

Hi everybody,

I  know it's not Spring Time yet, with these lemony treats and all but, I still have some more Meyer Lemons I wanted to use up. Although freezing lemons is a breeze, it nice to have fresh lemons to work with too. When I saw this recipe, I had to give it a try! Lemon Heads have always been one of my childhood favorite candies.

2 c. sugar
1 1/2 cup butter flavored shortening
3 eggs
2 tsp. vanilla
1 tsp. lemon extract
4 c. flour
1 1/2 tsp soda
1 1/2 tsp baking powder
1 tsp. salt
Finely chopped zest of one lemon
1 (6-oz) package lemon drops  (Lemon Heads Candy)
2 c. powdered sugar
juice of two lemons

Preheat oven to 350 degrees. In mixing bowl, cream sugar, shortening, and eggs; add flavorings. 
Stir in dry ingredients, lemon zest, and crushed lemon drops (you can crush them  in a blender). 
Roll into balls (I used my medium OXO Good Grips Cookie Scoop), flatten slightly, and bake on parchment lined (if you don't use parchment or a Silpat Baking Mat, cookies will stick to pan)  place on baking sheet for 10 to 12 minutes. 
Let cool slightly on pan for a couple of minutes. Make a glaze by mixing powdered sugar with lemon juice. (Since I still had some glaze leftover from yesterday cookie, I used that.) Brush glaze over cookie tops. Let cookies cool completely. (I drizzle the glaze.)
 Makes 4 to 5 dozen cookies.

What I Did and/or Think:
I follow the recipe as directed up until the variation below. "Two heads are better than One" as the phase goes, in this case I'm talking cookies. So I decided to have a little fun with about 1/3 of the dough, making a variation to the recipe.

White Chocolate Coconut-Lemon Drop Cookies   Mixed in 1/2 cup white chocolate chips and 1/3 cup shredded coconut after adding the dry ingredients and continue as directed. 
The Taste: I LOVE, LOVE, LOVE both cookies version. I love lemons. The sweet tangy flavor dancing on my taste buds, have me humming a happy tune for the remaining part of my day. REPEAT is a MUST!

ENJOY! Come again... 

Linked to:
Farm Girl Friday Blog Fest: Fresh Eggs Daily  
The Better Baker Weekend Potluck
Foodie Friday @ Simple Living 
Shaken Together Life: {what's shakin' link party} 
Foodie Friends Friday @ Foodie Friends Friday  
  @ 21st Century Housewife
Sweet 2 Eat Baking: Sugar & Slice Sunday
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 

Thursday, December 20, 2012

Lemon-Pecan Cranberry Squares

Lemon-Pecan Cranberry Squares

Hi everybody

I'm taking a break from my sourdough baking to do another recipe.  Pucker-up y'all because this recipe is all about the lemon.  Lemon in the crust, lemon in the filling, and lemon in the glaze! And the best part about this is I'm using Meyer Lemons! Here's what I did...

LEMON-PECAN CRANBERRY SQUARES slightly adapted Southern Living 1989 Annual Recipes
1st. layer:
1 1/4 cups all-purpose flour
1 cup old-fashion oatmeal
1/3 cup brown sugar
teaspoon grated lemon rind, 
3/4 cup butter or margarine, softened
2nd. layer:
1 cup flaked coconut

2 teaspoon lemon rind 
1 (14-ounce) can sweetened condensed milk
1 cup chopped pecans

1 cup dried cranberries (craisins)
1 1/2 cup powdered sugar (not shown)
Juice of 1 lemon  (since it a Meyer Lemons , I only use 1/2 of lemon)

Combine flour, brown sugar, oatmeal and 1 teaspoon lemon rind in a mixing bowl.
Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. 
Press firmly and evenly into an ungreased 13- x 9- x 2 inch baking pan. Bake at 350° for 15 minutes.

Sprinkle coconut over baked layer; set aside.
Combine condensed milk and remaining 2 teaspoons lemon rind; drizzle evenly over coconut. 

Sprinkle pecans and cranberries/craisins on top, pressing down slightly.
Bake at 350° for 20 minutes. Cool on a wire rack and glaze. For the glaze; blend well and spread over cooled cookies Cut into squares. Yield: 3 1/2 dozen.
The Taste: I love the taste of lemony buttery oatmeal cookies, and these are really delicious with the craisins and coconut for a nice festive look. This is one of my favorite combination, so it is definitely a REPEAT!

ENJOY! Come again...

Linked to:
Bizzy Bake Recipe Box
Show and Share Wednesday Semi-Homemade Mom  
What I Whipped Up Wednesday @ Sugar and Dots  
Show Case Your Talent  @What's Cooking Love
Link it Up Thursday @ Seven Alive
The Better Baker Weekend Potluck  
Foodie Friday @ Simple Living 
Shaken Together Life: {what's shakin' link party}
Foodie Friends Friday @ Foodie Friends Friday 
   @ 21st Century Housewife
Sweet 2 Eat Baking: Sugar & Slice Sunday
Flour Me With Love: Mix it up Monday!
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 

Tuesday, December 18, 2012

Honey Wheat Sourdough Rolls: Baking & Cleaning

Honey Wheat Sourdough Rolls: Baking & Cleaning

 Hi everybody,

The Connecticut shooting is still weighing heavy on my heart, I just can't imagine what the parents are going though. My thoughts and prayers are still with them...

In times of despair... when I'm feeling hopeless, I sometimes find I little distraction in baking and cleaning. Yesterday I  mixed up 4 batches of the Sourdough French Rolls, but making them more healthier with a honey wheat variation. It basically the same recipe with a few changes here and there. Here's what I did...
Honey Wheat Sourdough French Rolls

Prep: 15 min. + rising  BAKE: 20 min. + cooling

1   package (1/4 ounce) active dry yeast
1 3/4  cups warm water (110° to 115°)

2 cups wheat flour
2 1/4  cups all purpose flour
1/4 cup 
Sourdough Starter - Taste of Home  
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoon salt

Italian Garlic Butter Topping

2 tablespoons garlic butter, melted
1 tablespoon Italian Seasoning

1. In a large mixing howl, dissolve yeast in warm water. Add Starter, oil, honey and salt;
add the flours, mix well.
Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky).
Place in a greased bowl, turning, once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each halves in half again to make 4 equal parts. Shape into hoagie-style rolls. (See photos on Sourdough French Rolls) Place onto greased baking sheets. Cover and let rise until doubled, about 30 minutes. Brush roll gently with garlic butter and sprinkle with Italian Seasoning. Bake at 400° for 20 minutes.
I love the slight hint of honey of these rolls. I was just playing around with the topping but I love the flavor it added to the rolls as well. I'm so glad I made extra batches because they are a new favorite at my house. Definitely REPEATING!

ENJOY! Come again...

Honey Wheat Sourdough Mini Rolls (see photos for Mini Herbal "Hoagie" Rolls

Linked to:
YeastSpotting! @ wildyeast 
BYOB @ girlichef: BYOB - Bake Your Own Bread 
Jaime @ Mom's Test Kitchen
Zentmrs: Tuesday's Table 
Tuesday-Talent-Show:  Chef In Training 
Kathe With an E You're Gonna Love It 
Show Me What Ya Got 
33 Shades of Green-Tasty Tuesday
Show Me What You Got Tuesday's at ODH 
Trick or Treat Tuesday: Inside BruCrew Life 

Sunday, December 16, 2012

Mini Pecan Pie Muffins: Breakfast Is Served

Mini Pecan Pie Muffins: Breakfast Is Served

Hi everybody,

"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I post a Breakfast Is Served. Last week breakfast Cranberry Muffins  was a variation  of a Basic Muffin Batter.  

Today's recipe is Pecan Mini Muffins, from Make-Ahead Meals For Busy Moms by Jane Doiron, cookbook author and fellow food blogger. The book is full of make-ahead recipes for breakfast, lunch, dinner, and snacks. 

These make-ahead  mini muffins are great for a brunch party or gathering; or when you're entertaining during the holidays. Another bonus is, they're also easy to make and only take minutes to prepare.   
 Mini Pecan Pie Muffins

1 cup light brown sugar, packed
1 cup pecans, chopped
1/2 cud flour
2/3 cup butter, melted
2 eggs, beaten

Spray 20 mini muffin cups with nonstick spray: set aside. Preheat the oven to 350°F. In a medium bowl, mix all of the ingredients together. (I only had 16 mini muffins)

Spoon the batter into the muffin cups evenly. (I place pecan halves on top of each muffin before baking.)

Bake for 18 - 20 minutes. The edges will be crispy. Do not overcook. Remove the muffins and cool on a wire rack.  (TIP: Add a little water to muffin tins if you don't have enough batter to fill them, to keep them from burning.) 
To Freeze:
Cool muffins completely,  place them in a labeled freezer bag and freeze up to 2 months. (I individually wrapped them and then place them in freezer bag)

What I Did and/or Think:
The minor changes I did are in Bold Purple and Italic.

The Taste: These mini muffin really live up to its name! They taste just like mini pecan pies!
I kidded you not!! Your guests will definitely be impressed by these delightful treats.  A DELICIOUS REPEAT!! 

ENJOY! Come again...

Linked to:
Sweet 2 Eat Baking: Sugar & Slice Sunday   
Think Pink Sunday @ Flamingo Toes Get Your Party On
Everyday Moms Meals 
Nifty Thrifty Sunday 
Foodie Friday @ Simple Living 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms  
The Girl Creative: Just Something I Whipped Up Christmas 
Marvelous Mondays @ This Gal Cooks
The Chicken Chick: Clever Chicks Blog Hop
Scrumptious Sunday Recipe Link Party @ Addicted Recipes 
Flour Me With Love: Mix it up Monday!