Friday, November 18, 2016
What You Need 1 can (20 oz.) crushed pineapple in juice, undrained. 1 pkg. ( 3.4 oz.) JELL-O Pistachio Flavor Instant Pudding. 1 cup JET-PUFFED Miniature Marshmallows. 1/2 cup chopped PLANTERS Pecans. 1-1/2 cups thawed COOL WHIP Whipped Topping. In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.
Thursday, November 17, 2016
Ingredients 1 cup water 1 cup fine cracked wheat 1 cup minced fresh parsley leaves 1/2 cup minced fresh mint leaves 1/2 cup finely chopped yellow onion 3 tomatoes, diced 2 cucumbers, seeded and diced 3 tablespoons olive oil 3 tablespoons lemon juice, or to taste 1 teaspoons sea salt In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy. Read more at: http://www.foodnetwork.com/recipes/tabouli-recipe.
Fresh Green Beans, One Way 1 lb green beans 1 cup chopped onion 2 cloves garlic 1/2 cup chopped red bell pepper 2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil) 1 cup chicken broth 1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon) Ground black pepper Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize. Have a wooden spoon handy to protect your fair share. Love, Pioneer Woman
Wednesday, November 16, 2016
Ingredients 2 large baking potatoes 1/2 pound lean bacon 3/4 cup shredded mild Cheddar cheese 1/2 cup sour cream 1/4 cup milk 2 tablespoons unsalted butter, melted 1 teaspoon dried chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 3/4 cup shredded mild Cheddar cheese Directions Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish. Poke a few holes into each potato using a toothpick. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.
Tuesday, November 15, 2016
"My husband's mother made this for family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!"
Sunday, November 13, 2016
Thinking about Thanksgiving!