Green Bean Casserole

This is one of those classic recipes that I'm pretty sure everyone has made, in some form or another, for at least one family gathering. It is one of our go-to side dishes for most big gatherings. 

Only 4 ingredients and it is just crazy delicious. 

Plus.... it only takes about 10 seconds to whip up. 

Have I convinced you to give it a try yet?

You really, really should.

Aaaaaaand.....go!!

Green Bean Casserole

Ingredients

3 (14 oz) cans Cut Green Beans

2 (10oz) cans cream of mushroom soup

2 cups aged cheddar cheese, shredded

3 (79 g) cans French's Fried Onions

Directions

Preheat oven to 350. Lightly spray an oven safe dish (11 inch pie plate pictured/9 X 13 used in bottom photo) with cooking spray, set aside.

In a mixing bowl, stir together beans, mushroom soup, cheese, and 1 of the French's Fried Onions cans.

Spread into prepared pan and bake, covered with foil, for about 40 - 45 minutes.

Remove foil, stir, and top with remaining 2 cans of French's Fried Onions.

Return to oven for another 15 or so minutes, until bubbling and browned.

Serve hot!

Here is a pic of it from yet another dinner we made it for...

Looks like you could just dive right in there, am I right?

So. Much. Tastiness.

What is your version of the classic green bean casserole? This one is VERY rich but is also very easy to adjust to suite your tastes. Add less cheese or more, less onions or more - however you like it. 

 

Be sure to visit these fab sites for tons of great links - Joy Love Food, Hun...What's For Dinner?, Memories By The Mile, Simple Life of a Fire Wife, Lou Lou Girls, Dizzy Busy & Hungry, Adventures of Mel,

 

Thanksgiving Dinner 2015 (and 2014)

Sue and I have lots of photos to share with you today.

Last year at Thanksgiving we didn't ever get around to sharing our recipes so we have included some of them with this year's dinner!

The veggie turkey above was made by Sue this year. No recipe to share - just use your favorite dip and layer a thin layer of sour cream on top so it is pure white, then decorate with veggies (FYI - his face is a mushroom that Sue peeled the top layer of skin from). 

We have included links below to the actual recipes. Just click on the link you want to see and it will take you to a separate post with the recipe and more pics!

First up Appetizers:

This was last year's turkey meat and cheese tray. Pretty adorable, right?

It's a close race as to which turkey I like better. The one above from last year OR the one below from this year...

This guy was made by Orra with some help from our little cousins!

Home made pickled garlic and pickled carrots made last year's appie list. 

This year was pickles, gherkins, olives, and pickled onions.

We always have mom's deviled eggs but last year I made them look like cute little pumpkins. 

An easy way to fancy up your deviled eggs.

This year I made Crab Puffs with Garlic Aioli and they were a HUGE hit.

You definitely will want to give these a go! (Link to that recipe HERE!)

Now on to the dinner (meat and sides!)

Last year's green bean casserole was super tasty and I meant to share the recipe on the blog but never got around to it...

So, that meant I had to make it again this year and, don't worry, this time I will be sure to share!!

(Click HERE for the link to that recipe!)

Last year Sue made a more traditional stuffing and mixed it with some Stovetop Stuffing to bulk it up a bit.

This year Sue tried a brand new recipe and it turned out fabulous!

(Be sure to check back soon and I will see if I can get Sue to share this recipe!)

Last year we did a roasted Brussels sprout dish with sweet potatoes and potatoes that was really tasty. We just drizzled the veggies with a little olive oil and salt and pepper and then roasted them.

This year Sue kicked it up a notch by adding a balsamic brown sugar drizzle and some bacon.

Bacon makes everything better! (Check back for the link to that recipe soon!)

Our nephew, Travis, has a favorite dish that his mom has to make for him every time! Layered salad. 

This photo was from last year's dinner but we did have it this year too!

Orra also brought this broccoli cauliflower salad. It was super yummy and, she says, also easy peasy to whip up.

This year we had salmon, ham, and turkey. 

Which is funny because, if you note in the 3 next photos, that is what we had last year too.

Apparently we like to have choices in the meat department.

Ooooh... turkey!!

BBQ salmon!

And ham! Oh my!!

Ham is always good.

And now... on to the desserts!

Orra made this adorable Rice Krispie Turkey with Smartie stuffing.

Too cute, am I right?

I tried a new recipe for Pumpkin Pie this year - Deep Dish - and it turned out amazing!!

It has a secret ingredient you just won't believe.

(Click HERE for that recipe!)

I made Triple Butterscotch Cupcakes. (Butterscotch cake, Butterscotch Pudding Frosting, and stuffed with a Butterscotch Schnapps Caramel filling)

(Find that recipe HERE)

And for something totally different - I also made Cherry Limeade Cupcakes. (Link to recipe HERE!)

This puff pastry Apple Roses are actually very easy to whip up and make a huge impression on your guests. They are just too pretty!

(Find the recipe and how-to HERE) 

Last year's dessert menu included Pumpkin Sex in a Pan - which is just ridiculously delicious.

(Click HERE for that recipe!) 

And... for the cheesecake lovers out there, a mile high Pumpkin Cheesecake with Gingersnap Crust.

(Click HERE for that recipe!) 

We hope you have a wonderful Thanksgiving.

If you have any questions or comments, please feel free to leave them below!

Be sure to visit these fun site for more tasty links! - Joy Love Food,

Apple Roses

With Thanksgiving coming very soon, Sue and I have been busy looking for some new recipes to try out for our family dinner.

I came across a video showing how to make these beautiful roses out of apples and puff pastry and knew I had to give them a try. I will list my step by step instructions below but if you need more clarification you can pop over to Cooking With Manuela (HERE) for her wonderful tutorial and video. 

They really are very simple and look SO SO SO pretty among all the pies and cakes and other desserts. Plus, you can have them ready in under an hour. 

Apple Roses

Ingredients

3 - 4 apples

1 lemon

4 cups water

4 Tbsp jam (any kind)

3 Tbsp water

2 boxes Tenderflake Puff Pastry (Link HERE), THAWED

1 Tbsp icing sugar

Directions

Preheat oven to 375. Line 12 muffin cups with paper cupcake liners, set aside.

Core the apples, cut in half, and slice into VERY thin slices. 

Squeeze the lemon into the 4 cups of water. Place sliced apples into the lemon water. Microwave for 3 - 4 minutes. Until apples are just softened a bit. Drain off the water. Set aside.

In a small bowl, mix together jam and 3 Tbsp of water. Microwave for about 20 - 30 seconds. Mix together again. Set aside.

Take 1 box of puff pastry and roll it out into a thin rectangle. Slice into 6 equal pieces - as per photo below.

Take 1 slice of the pastry and brush it with some of the jam. You can use a pastry brush or the back of a spoon. (We used pear jam, that's why you can't really see it.)

Lay several slices of apple over half of the pastry - as per photo below.

Fold the pastry up over the apples so only a little bit peeks over the top. Roll the pastry up from one end. Place into the prepared muffin cup. (Again, better clarification HERE - from Cooking With Manuela.)

Repeat with remaining strips. Then roll out second puff pastry box and repeat again. You will end up with 12 roses.

Bake at 375 for about 40 - 45 minutes, until puff pastry is browned and fully cooked. 

remove from cupcake liners to wire rack to cool completely.

You can serve as is....

Or, you can dust with a little icing sugar (powdered sugar) to pretty them up even more!

The first one or two rolls may take a little finagling... but once you get the hang of it they only take a few minutes to zip through. If you have any questions or concerns, I advise popping over to Cooking With Manuela for her wonderful tutorial and video (HERE). It really is helpful! 

Beautiful, right? 

And tasty.... and sooooo the way to impress your guests. I guarantee it. 

 

We're sharing at these fun sites. Be sure to pop over for a visit! - Joy Love Food, Memories By The Mile, Hun...What's For Dinner?, Simple Life of a Fire Wife, Lou Lou Girls

 

Hawaiian Spaghetti Squash Lasagna

I love Hawaiian pizza. Double ham, double pineapple.

That's always the way to go.

ALWAYS.

Thing is..... I'm trying to go without bread for a while as I tend to overindulge. Bread is my kryptonite. Anyways... 

This has all the amazing cheesy, Hawaiian-y goodness without the bread. 

Or pasta for that matter.

This is a healthy, good for you lasagna that doesn't even taste healthy. Not even a little.

Feel free to indulge away and not feel the least bit guilty.

One serving of this (according to Myfitnesspal) is only - 315 calories, 39 carbs, 11 fat, 29 protein, and 4 fiber. **That's for 1/5th of the recipe**

Know how big a serving size that is??? Check out this pic...

Yup.  That's ONE serving.

Quick, make your shopping list. You need this right now.

Hawaiian Spaghetti Squash Lasagna

Ingredients

1 medium spaghetti squash (yield approx 4 cups shredded)

salt & pepper

1 small onion, diced

3 cloves garlic, minced

2 cups 1% cottage cheese

3/4 cup partly skim mozzarella cheese, shredded

2 Tbsp Parmesan cheese, shredded

1 cup spaghetti sauce

1 can (14oz) pineapple chunks, drained

2 pkgs (about 110 gr) Buddig deli ham, chopped

Topping

1/4 cup partly skim mozzarella cheese, shredded

1/4 cup Parmesan cheese, shredded

Directions

Preheat oven to 350. Lightly spray a 9 X 13 pan with cooking spray, set aside.

Cut spaghetti squash in half lengthwise and scoop out the seeds. Season with salt and pepper. Now, you can either place them on a cookie sheet and roast them in the oven for about an hour OR you can place them on a plate and microwave them for 10 - 15 minutes. You just need to cook them long enough that you can easily shred the squash with a fork. 

When they are down, shred the squash into a bowl and set aside. You will need about 4 cups for this recipe. (You can, of course, use more but I used 4 cups to figure out the nutritional info.)

In a frying pan, cook onions and garlic until translucent, about 5 or so minutes. Set aside to cool a little.

In a mixing bowl, stir together cottage cheese, first amount of mozza and Parmesan cheese, and the cooked onions and garlic.

Layer your lasagna:

First spread half of the spaghetti squash in the prepared pan.

Then top with half of the spaghetti sauce. 

Then top with half of the cottage cheese mixture.

Then top with half of the pineapple and ham.

Repeat the layers one more time - squash, sauce, cottage cheese, pineapple and ham.

Sprinkle with the remaining mozza and Parmesan cheese.

Bake at 350 until lasagna is bubbling, about 45 - 55 minutes. 

Let sit for 5 - 8 minutes before serving. 

Cut into 5 portions.

It tastes like the topping off a Hawaiian pizza but is way more filling because of the squash.

I cannot begin to explain how excited this made me.

You can put waaaaaaaay more cheese and filling in there if you want to - just keep in mind that it will completely alter the nutritional counts. 

It freezes very well too. Just pop it in the microwave for a few minutes to re-heat it and you are good to go! I brought it to the office for lunch and everyone was trying to steal it because it smelled so amazing! 

 

Be sure to visit Carole's Chatter for tons of great links!