Green Bean Casserole

Green Bean Casserole is such a classic dish.  This is my version of the classic recipe with just a few changes to make it the way we like it at our household. 

Green Bean Casserole

2 cans french-style green beans, drained
1 can cream of chicken soup
1/2 cup milk
1 tsp black ground pepper
1 1/3 cup french fried onions, separated
After draining green beans, mix green beans, milk, soup, and pepper.  Add 2/3 cup of french fried onions.  Pour into ungreased baking dish.  Bake at 350 degrees for 25 minutes or until bubbly.  Top with remaining 2/3 cup french fried onions, bake 5 more minutes until golden brown.

Mediterranean Dip

I made this dip for a Christmas party at school and it was a huge hit!  It was gone by the end of lunch and everyone was asking for the recipe.  You must try this one!

Mediterranean Dip

1 pkg cream cheese, softened

1 4oz jar roasted red peppers, drained and chopped

½ cup kalamata olives, chopped

¼ cup balsamic vinaigrette

6 oz feta cheese

2 tbsp fresh parsley, chopped

1 tsp basil

Spread cream cheese in bottom of dish.  Mix all other ingredients, spread over top of cream cheese.  Top with more fresh parsley.  Serve cold with crackers.

Tangy Pork Chop Bake

This is a good recipe that is quick and easy to put together and stick in the oven.  It makes a great, easy weeknight meal.

Tangy Pork Chop Bake

1 box Stove Top stuffing mix for Pork
4 tbsp butter
1 can whole berry cranberry sauce
3/4 cup barbecue sauce
2 tbsp brown sugar
4 bone-in pork chops
In a large skillet, brown pork chops over medium heat (about 5 minutes per side).  Meanwhile, prepare stuffing mix according to package directions.  Place browned pork chops in 9x13 baking dish.  Lightly mix cranberry sauce, brown sugar, and BBQ sauce into stuffing.  Top pork chops with stuffing mix.  Bake at 350 degrees for 30 minutes or until pork is cooked through.  Serve with vegetables or a salad.

Hot Pimento Cheese Crab Dip

This is my variation of a Paula Deen recipe.  This pimento cheese dip would be great even without the crab if you aren't a fan of seafood, but the crab adds a nice touch.  Serve it hot with crackers.

Hot Pimento Cheese Crab Dip

1/4 cup (2 oz) brie
1/4 cup (2 oz) cream cheese, softened
1 cup sharp cheddar cheese
1 cup pepper jack cheese
1/4 cup mayonnaise
1/2 tbsp hot sauce
1/2 lb lump crab meat, chopped small
1/2 small onion, grated and drained
1/4 cup pimentos, undrained
dash of salt and pepper
In a food processor, mix cream cheese, brie, grated onion, mayonnaise, salt/pepper, and hot sauce until well blended.  Add 1/2 cup cheddar, 1/2 cup pepper jack, pimentos, and crab to food processor and mix well.  Remove from food processor and place in medium bowl, stir in rest of cheddar and pepper jack.  Place in well greased shallow baking dish (I used a pie plate).  Bake at 350 degrees for 20-25 minutes until hot and bubbly.  Serve with crackers.



Pumpkin Pie Bars

This is another great pumpkin recipe for the fall.  Serve these warm or cold with coffee!

Pumpkin Pie Bars

1 pkg cream cheese, softened
1 can pumpkin
3/4 c cold butter
1 1/3 c flour
1/2 c brown sugar
3/4 c sugar
1 c oats
1/2 c pecans, chopped
3 eggs
1 tbsp pumpkin pie spice

Preheat oven to 350.  Line 13x9 pan with foil, grease foil lining with cooking spray.  Mix flour, brown sugar, 1/4 c sugar in bowl.  Cut in cold butter until coarse crumbs appear.  Stir in oats and pecans.  Reserving 1 c of oat mixture, press remaining in pan.  Bake 15 minutes.

Beat cream cheese, remaining 1/2 c sugar, pumpkin, and spice in bowl with hand mixer until smooth.  Pour over crust; sprinkle with reserved oat mixture.  Bake 25 minutes.  Cool completely then remove foil from pan to cut into bars.  Refrigerate left-overs.

Pumpkin Waffles

I experimented on Saturday morning and came up with a delicious pumpkin waffle recipe.  It is great for the fall!

Pumpkin Waffles

2 c "just add water" pancake/waffle mix
1/2 c pumpkin
1/3 c oil
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
real maple syrup
Heat waffle iron.  Mix waffle mix according to package directions.  Add pumpkin, stir well.  Add in spices, stir until combined.  Allow mix to sit 5 minutes while waffle iron is preheating.  Spray waffle iron with cooking spray, cook waffles until steam stops coming out of iron and waffles are no longer sticking to the iron.  Top with butter and real maple syrup.  Makes 8 waffles.

Shrimp and Grits

I always wanted to attempt a shrimp and grits recipe, but I have to admit, I was a little intimidated.  I tried out this Paula Deen recipe and it turned out pretty good.  I'll definitely make a few changes next time and I've put a few changes from the original recipe in here, so if you try it out and have some ideas, please comment and let me know what you did differently!

Shrimp and Grits

1 c stone ground grits
salt and pepper
1/4 c butter
1 c shredded sharp cheddar cheese
1 lb shrimp, peeled and deveined
6 slices bacon, chopped into small pieces
4 tsp lemon juice
2 tbsp parsley
1 c green onion, chopped
1 clove of garlic, minced
Cook grits according to package directions, adding salt and pepper to taste.  When done, remove from heat and stir in the butter and cheddar until melted.  Keep covered until ready to serve.
Fry the bacon until brown and crispy, then drain.  Once cool, chop into small pieces.
Add shrimp to 1 cup of bacon grease and saute over medium heat until they just turn pink, about 2-3 minutes.  Do not overcook the shrimp!  Remove from heat and immediately add the lemon juice, parsley, green onion, and garlic.
Pour the grits into a serving bowl.  Top with shrimp mixture (I spooned out the shrimp and then just added a little of the liquid) and sprinkle with bacon.