Green Bean Casserole

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Green Bean casserole.... One bite and you will never go back to the "old way" of making green bean casserole ever again. No "cream of something" soup in this baby.
This recipe is much better than the standard mushroom soup and French fried onion version

Ingredients=
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Directions=
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

apple pie enchiladas

Apple Pie Enchiladas
These are incredible easy to make and are Out Of This World Good!

Source: FB share

Ingredients:
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas}

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.

Pour sauce over enchiladas and let stand 45 minutes ..
Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough

Bake in preheated oven at 350 degrees F for 30 minutes, or until golden
Enjoy!!

Oreo Cookie Cake

Source: Foodgasms FB page

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (4 oz.) Semi-Sweet Chocolate
1/4 cup butter
1 pkg. (8 oz.) Cream Cheese, softened
1/2cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed
Make It

HEAT oven to 350ºF.

PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.

PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm.

Fried Potatos and Onions

Source: Welcome Home FB page (they have many great recipes)

Fried Potatoes and Onions

4 large russet potatoes or 4 large yukon gold potatoes
1 large onion, sliced thin
4 tablespoons butter (or more if required)
1 tablespoons olive oil
2 tablespoons of bacon drippings
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Peel and slice potatoes about 1/8 inch thick or thinner.
Slice onion thinly. In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions and garlic, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.

Sprinkle with salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally. I add a little crumbled bacon on top for the perfect side dish!

Sweet and Salty Chocolate Chip Cookie Pie

Source: http://www.pillsbury.com/recipes/sweet-and-salty-cookie-pie/39b6cfb5-1452-402a-86bc-b9a4ccacb604/

Ingredients

1

Pillsbury® refrigerated pie crust, softened as directed on box

1/3

cup Jif® Chocolate Flavored Hazelnut Spread

1/2

cup miniature semisweet chocolate chips

1/2

package (12 cookies) Pillsbury® Ready to Bake!™ refrigerated sugar cookies

1/2

cup toffee bits

1/4

teaspoon (kosher or sea) coarse salt

Steps

1 Heat oven to 350°F. Unroll pie crust on ungreased cookie sheet; prick generously with fork. Bake 5 minutes. Spread chocolate hazelnut spread evenly over crust to within 1/4 inch of edge. Sprinkle with chocolate chips.

2 Cut sugar cookies in half horizontally. Place over chocolate hazelnut spread, 1/2 inch from edge and about 1 inch apart. Sprinkle with toffee bits and salt. Bake 20 to 25 minutes or until pie crust edges are golden brown. Cool 30 minutes; cut into wedges.

Slow Cooker Pork Tenderloin

Source: Charles Sim FB page

Slow Cooker Pork Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

Source: http://www.sunnysideupsd.com

Ingredients

Bread
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2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Buttered Rum Glaze
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2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *