Easy Homestyle Green Beans

I found this recipe several years ago while trying to figure out how to make green beans taste like those at my favorite restaurants or even my Grandma's.  She always told me to use ham & onion but I could still never get them quite right.  I was so excited to find this recipe and even more excited that you can use canned green beans.  I make these quite often.  I've even made it in a large quantity (4-5 cans green beans) to take to potlucks.  I always get rave reviews and everyone thinks these are fresh green beans!!  I've adjusted the recipe to make it even simpler, but you can get the original recipe here.

 You will need 2 slices of bacon diced, 1 14.5 oz. can cut green beans, 1 tsp. chicken bouillon granules, and 1 tsp. onion flakes.

 Cook bacon pieces until crispy.

 If you want, you can drain some of the fat but usually I don't!!!  That's what makes these so yummy!!!

 Add in green beans (do NOT drain), onion flakes, and chicken bouillon.

 Simmer 10-15 minutes!

Serve as a side to your favorite meal!!!

Easy Homestyle Green Beans
1 14.5 oz. can cut green beans, undrained
1 tsp.  chicken bouillon granules
1 tsp. onion flakes
2 slices bacon

Dice bacon and cook in small saucepan until crisp.  Add in remaining ingredients and simmer 10-15 minutes!

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Peanut Butter Truffle Brownies

I've been looking for a new sweet treat to try and just hadn't found anything.  Just as I was about to give up on baking anything today, I ran across this recipe as I was searching the net.  These looked so amazing so I had to try them.  The one great thing about starting this blog has been getting to know so many other blogs in the process.  This recipe came from Sweet Pea's Kitchen and you can find the recipe here.  The only thing I changed was the amount of vanilla.  I reduced it by a teaspoon!!  Hope you try these!!  You will love them!!  Check out her blog for other great recipes!!!

 Start by gathering  and mixing your ingredients for the brownies.

 Line a 9 x 13 metal baking pan with parchment.  Butter the pan first, place the parchment, and then also butter the parchment.  Trust me on this- do NOT skip this step. 

 Mix wet ingredients.

 Gradually incorporate dry ingredients.

 Pour into prepared pan.  Bake @ 350 degrees for 25-30 minutes.

 While brownies are cooling, prepare filling.  Mix 1/2 cup butter, softened, with 1/2 c. peanut butter.

 Add in 2 c. powdered sugar and 2-3 t. of milk.

 . . . until it looks like this!!!

 Finished Brownies. . .  Allow to cool completely!!!!

 Spread peanut butter filling in an even layer over brownies.  Place in refrigerator to set up filling - about 30 minutes.

 In a double boiler or a microwave safe container, melt 2 c. semi-sweet chips, 1/4 c. butter, 1/4 c. peanut butter, and 2 T. heavy whipping cream.

 Spread ganache gently over the top!!  Return to the fridge until set!

 Peanut Butter Truffle Brownies

Source:  Sweet Pea's Kitchen

For the Brownies:

• 1 cup butter
• 2 cups sugar
• 3 eggs
• 3 teaspoons vanilla  (I ONLY USED TWO!!)
• 2/3 cup cocoa powder
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

For the Peanut Butter Filling:

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 2 cup powdered sugar
• 2-3 teaspoons milk

For the Ganache Topping:

• 1/4 cup creamy peanut butter
• 2 cups semisweet chocolate chips
• 1/4 cup butter
• 2 tablespoons heavy whipping cream

Directions:

1. Preheat oven to 350F. Butter the bottom and sides of a 9 by 13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a medium saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine. Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. Bake for bake 25-30 minutes. Let cool completely in pan on a cooling rack.
3. While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
4. While the filling is setting, make the ganache, combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine. Pour the ganache over the top and spread gently. Return to the fridge until set.

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Crockpot Beef and Noodles

So lately I've been trying to search for some really delicious crockpot meals.  I only have a few that I make pretty regularly but would love to use my crockpot more often.  Dont' you just love it when the crockpot cooks supper??  Well, I DO!!  The trouble I seem to have is that so many of the recipes call for Cream of Mushroom soup- YUCK!   After lots of reading in cookbooks and online, I've found a few that I want to try over the coming weeks.  Here's the latest- CROCKPOT BEEF AND NOODLES.  I'll be honest - I've never made beef and noodles before but my hubby and I love chicken and noodles so I thought this would be a nice alternative.  Some of the recipes I found seemed rather bland and I wanted the beef to have some flavor.  After lots of searching and reviewing lots of recipes, here's what I came up with.  I think this dish turned out so delicious and I know I'll be making this again and again.  A recipe perfect for those cold winter days!  I hope you enjoy this one!!

 This is soooooo simple!!!!!  Have you ever used the crockpot liners???  They are fabulous!!!

 Place stew meat in crockpot and cover with 2 cans beef broth and 2 cups water.  I realize it looks like a lot of liquid.  Don't worry!!  You will need all that liquid later on to cook the noodles!!

 Add in minced garlic, onion powder, salt, pepper, and Italian seasoning.  Cover and cook on HIGH for 4 hours or LOW for 8 hours.

 For the last 30-45 minutes of cooking, add in a 16 oz. pkg. of egg noodles. 

                                     
 Cook until noodles are tender and most of the liquid has been absorbed. 

 Serve immediately!

 Enjoy!!

Crockpot Beef and Noodles

2 lbs. stew meat

2 (14.5 oz.)cans beef broth

2 cups water

1 1/2 T. Italian seasoning

1 T. minced garlic

1/2 t. onion powder

1/2 t. salt

1/2 t. pepper

16 oz. pkg. egg noodles (goes in the crockpot the last 30-45 minutes)

Place stew meat in crockpot and cover with beef broth and water.  Add in Italian seasoning, garlic, onion powder, salt, and pepper.  Cook on HIGH for 4 hours or on LOW for 8 hours.  During last 30-45 minutes of cooking, add in egg noodles.

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Cheddar Garlic Biscuits

I've adapted this recipe from several I found for cheesy garlic biscuits.  These remind me of the ones from my favorite seafood restaurant!  You know the one!!!

 Start with a biscuit mix.  I used reduced fat Bisquick.  I forgot to add the cheese to the picture!!  Mix 1 1/2 c. of Bisquick with 1/2 c. milk.  Add in 1/2 c. shredded cheddar.  Mix well.

 I just drop them by spoonfuls onto a baking sheet covered in parchment paper.   Bake @ 450 degrees for 7-9 minutes.  In the meantime, melt 3-4 T of butter.  Add in 1/2 t. garlic powder.  (I used a little less butter this time and they weren't as yummy- go for the full amount of butter!)

 Use a pastry brush to apply butter/garlic mixture to biscuits.  You can even just dunk the tops of the biscuits into the butter/ garlic mixture. 

Delicious!!

Cheddar Garlic Biscuits

1 1/2 c. biscuit baking mix

1/2 c. milk

1/2 c. shredded cheddar

3-4 T. melted butter

1/2 t. garlic powder

Mix baking mix, milk, and cheese in small bowl.  Drop by spoonfuls onto baking sheet.  Bake @ 450 degrees for 7-9 minutes.  Melt butter and add in garlic powder.  After biscuits come out of the oven, brush them with the butter/garlic mixture.

Chocolate Cupcakes with Chocolate Buttercream Frosting

It's been a few weeks since I've made any cupcakes and thought it was about time I try out a chocolate recipe.  I've been looking at several and finally settled on combining my vanilla cupcake recipe and another one I had found.  This is what I came up with.  When I made my vanilla cupcakes, the recipe called for buttermilk.  This time I settled on sour cream.  I use sour cream in my Texas sheet cake and it's always so moist and delicious.  I ended up adding more cocoa at the end because the batter just didn't seem quite chocolaty enough!  I'm glad I did!!

The chocolate buttercream recipe came from Jennifer, a friend of mine from high school.  It's been so great getting reacquainted with her on Facebook.  We both have a love for all things cooking and baking and it's so fun to swap recipes and kitchen stories with her.  She shared this recipe with me a month or so ago and I've been dying to try it!  Well, let me tell you, it was worth the wait!  This is going to be my go-to chocolate frosting from now on!!  It's so YUMMY!!  Hope you give these a try!!  Don't forget the sprinkles!!!

 Start by mixing the melted butter, vanilla, and sugar.

 Add in one egg.

 Then the sour cream.

 Mix until well combined.  I forgot to take a photo of the cups filled with batter.  Sorry!  Be sure to fill them between 1/2-2/3 full.  I always use my medium cookie scoop to fill the cups.  It makes for uniform cupcakes and even baking!  Works like a charm!

 Bake 15-20 minutes at 350 degrees.  This recipe yielded 15 cupcakes!

 Allow to cool completely!

 On to that delicious frosting!!!

 Start with 6 T. of room temperature butter.

 Add vanilla and mix well.

 Gradually incorporate small amounts of powdered sugar and cocoa.  Alternate with small amounts of milk.

Until you get this. . . MMMMMMMMMMMMMM!!!!!!!!!!

 I used my 1M Swirl Tip to frost these.  There was only a little frosting left.  This was the pefect amount of frosting for the amount of cupcakes I made!  What a match!!

 Of course, I had to add in a few AUTUMN sprinkles!!!

Scrumptious!!!

Chocolate Cupcakes

1 1/4 c. all purpose flour

1 c. sugar

1/3 c. cocoa

1/2 tsp baking powder

1/2 tsp. baking soda

1/2 tsp. salt

6 T. butter, melted and cooled slightly

1 egg

1/2 tsp. vanilla

1 c. sour cream

Melt 6 T. butter and mix well with sugar and vanilla.  Add one egg and sour cream.  Mix dry ingredients in separate bowl.  Add dry ingredients gradually to creamed mixture.  Mix well after each addition.  Scoop batter into prepared muffin tins/cupcake liners.  Each cup should be 1/2-2/3 full.  Bake @ 350 for 15-20 minutes or until inserted toothpick comes out clean.  Cool completely.

Chocolate Buttercream Frosting

6 T. butter, softened

2 2/3c. powdered sugar

1/2 c. cocoa

1/3 c. milk

1 t. vanilla

Mix softened butter and vanilla until creamy.  Add powdered sugar and cocoa alternately with milk mixing after each addition.  Mix until light and fluffy.

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Everyday Mom's Meals Church Supper #10

Simple Sloppy Joes

This is one of those recipes that I tend to change from time to time.  This is how I made this dish for supper last night.  On occasion, I will even add a splash of Worcestershire for an extra kick or even spicy brown or honey mustard intead of the yellow mustard.  I've tried several different sloppy joe recipes over the last few years and just combined some of the ingredients that I liked while still keeping this a quick and simple recipe! 

 The one thing I love about this recipe is that I almost always have everything on hand!

 Saute' beef and onion seasoning blend together.

                                   

Drain beef mixture.

 In a measuring cup, mix together remaining ingredients.

 Add ketchup mixture to ground beef.

 Simmer for 10-15 minutes.

 Serve on hamburger buns or rolls.  I like sloppy joes on multi-grain sandwich thins!

Simple Sloppy Joes

1 lb. ground beef
1/4 cup frozen onion seasoning blend
1/4 t. garlic powder
1/4 t. salt
1/4 t. pepper
1/2 c. ketchup
1 T. mustard
1 T. brown sugar
1 1/2 t. vinegar

Saute beef and onion seasoning blend until meat is browned and onions are tender.  Reduce heat to a simmer.  Combine remaining ingredients in a small bowl and stir into meat mixture.  Simmer for 10-15 minutes.