NOT YOUR TYPICAL GREEN BEAN CASSEROLE!

Zana called me this morning wanting this recipe. She will be in her lovely kitchen all day long, sweating over the stove, with flour and sugar flying through the air like pixie dust. Christmas music will be playing in the back ground, while her 4 girls will be decorating gingerbread houses and saying sweet nothings such as..."Mother, you are so bootiful with flour on your face!" Baby Thomas will be in his swing, perfectly content with a full belly of extra sweet milk (mom needs to find her energy somewhere)! And to top it off, the maid will be cleaning the kitchen during Zana's mid-day nap! We all know cooking and baking can really wipe you out!

That was my fun little day dream of Zana's life. You can call her if you want the REAL story! But I've gotta admit, it worked, I'm ready to get off my buns and get busy in the kitchen-Thanks Zana!

Favorite Holiday Green Bean Casserole

3/4 cup finely chopped onion

2 Tb butter

1 tsp salt

1/4 tsp pepper

1 tsp sugar

2 Tb flour

1 cup sour cream

4 cups french cut green beans-Canned or frozen

1/2 cup bread crumbs

2 Tb melted butter

Preheat oven to 350. In a skillet melt 2 Tb butter add onions and cook until onions are soft. Add flour (whisking) salt, sugar, and pepper. until combined. Stir in sour cream and green beans. Transfer to a baking dish. Mix crumbs and melted butter and evenly sprinkle over dish.

Bake for 25-30 minutes. Happy Thanksgiving!

I'm a Green Bean Eatin' Machine!

Michelle told me about this incredible recipe from Our Best Bites website. It sounded perfect for our Easter feast. I don't know why it's taken me so long to post this, but is a keeper! Never in my wildest food dreams would I think I'd crave green beans! It just goes to show you, life in the food blogging world just keeps getting better and better!

P.S. Those are caramelized red onions if your wondering...I know they look a little scary, but looks can be deceiving!

To Die for Green Beans!

1 1/8 pound green beans-washed, with ends snapped off and snapped in half.
1/2 pound bacon
1/2 red onion, sliced
4 garlic cloves, pressed
2 Tb soy sauce
2 Tb sugar
1/2 tsp kosher salt
freshly ground pepper
olive oil

In a small bowl combine soy sauce , sugar, salt. Set aside.

In a large pot bring water to a boil. Meanwhile, in a good sized frying pan cook the bacon. Remove from pan onto paper towels. Pour out bacon drippings from pan. When bacon is cooled, crumble into pieces.

When water is boiling, add green beans. Your just blanching them for a minute or two. Drain.

In the same pan you used for the bacon, add a little olive oil. When heated, add the sliced onions and pressed garlic. Saute for a minute-add the green beans, stir fry for a few minutes. Give the sauce a stir, then add to pan. Stir fry until the sauce starts to glaze and thicken. Add bacon and freshly ground pepper.

Wala! You just made yourself a killer side dish. Just remember to share!

It's not a party without the cheese ball!

I've seen different variations of this recipe. This one came to together sort of by accident. The page of the recipe book was accidentally turned by a fan in the room. I didn't catch it until I had added a few "extra" things! The end result was a real hit with everyone. I'm sort of curious to try the original to see if this accidental cheese ball really is better. Maybe next year.

FAVORITE SPRINGTIME CHEESE BALL~

2 -8 oz packages cream cheese

2 cups finely shredded cheddar cheese

3 Tb finely chopped green onions

3 Tb finely chopped green pepper

2-8 oz cans crushed pineapple-squeezed drained (1/2 cup packed)

2 1/4 tsp Lawry's season salt

1/2 tsp Worcestershire sauce

1 cup finely chopped pecans or toasted almonds

2 Tb finely chopped parsley

In a med. size bowl thoroughly mix/mush the first 7 ingredients together. Form into two balls-or one log. Roll in your choice of nuts and parsley. Keep refrigerated until served. This goes great with Wheat Thins.

Let's start at the very beginning...Easter Appetizers

I'm a huge fan of deviled eggs. I always wonder why I don't make them more often- I have 2 recipes that I LOVE! You can't go wrong with either. Let me know your favorite!

Little Deviled Eggs

12 hard-cooked eggs
1/2 cup mayonnaise (reduced fat works fine)
1 tsp dried parsley flakes
1/2 tsp dried chives
1/2 tsp ground mustard
1/2 tsp salt
1/4 tsp paprika
1/8 tsp pepper
1/8 tsp garlic powder
1/8 tsp dill weed (optional)
2 Tb milk
Fresh parsley and additional paprika

To cook eggs, layer in the bottom of a large pot. Cover with cold water to 1 inch above eggs. Bring to a boil then turn down heat to a simmer and cover pot. Cook for 15 minutes. Carefully place each egg in a bowl of cold water. Let sit for a few minutes then crack and peel eggs. Slice each egg in half. Remove yolks and set whites aside.

In a gallon size Ziploc bag, add yolks, next 10 ingredients. Seal bag, now sit down to watch your favorite show and start mushing the bag to death! You want a nice smooth texture. Cut tip off the bottom corner of bag and pipe into egg whites. Garnish lightly with parsley and paprika.

Here's another favorite Deviled Egg recipe that's just as good!

12 hard-cooked eggs
1/2 cup mayonnaise
2 tsp Dijon mustard
2 Tb very Finely chopped green onions (tops and bottoms)
4 Tb Finely grated cheddar cheese
1/2 tsp salt (give or take a little)
1/8 tsp pepper