SAUSAGE GREEN BEAN POTATO CASSEROLE

Ingredients

• 1 1/2 lbs sausage kielbasa or smoke sausage, sliced 1/4" thick
• 2 lbs baby creamer potatoes, washed, sliced in half
• 2 15 oz cans green beans, drained
• 1/8 cup vegetable oil
• 1/4 cup butter
• 1 cup onions, chopped
• 3 cloves garlic, minced
• 1 tsp Slap Ya Mama® seasoning
• 1 tsp garlic powder
• 1 tsp pepper
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions

1. Preheat oven to 400° and spray a 9x13 baking dish with a non stick spray.
2. Wash creamer potatoes, cut in half and add to a sealable gallon size baggie.
3. Add oil, seasonings, pepper and red pepper flakes to baggie. Shake to coat.
4. In a large frying pan, add sausage and water and cook over medium high heat until sausages have browned and most of water has evaporated.
5. Remove sausage from pan and when cool enough add to baggie.
6. Melt butter in frying pan and add onions and garlic, cook until onions are translucent.
7. Let cool for a few minutes and then when cool enough, add to baggie and shake to mix.
8. Lastly, add green beans to baggie, shake to mix and then empty contents into prepared baking dish.
9. Cover with foil and place in the oven. Bake for 40 minutes or until potatoes are tender.
10. Carefully remove from oven and enjoy!

Chili Cheese Dog Bake

• 4 HOT DOGS
• 4 STRING CHEESE (CHEDDAR)
• 1 CAN PILLSBURY PIZZA DOUGH
• 1 CAN CHILI (15 OZ.)
• 1/4 CUP BUTTER, MELTED
• 1 TEASPOON GARLIC POWER
• 1 TEASPOON FRESH PARSLEY

INSTRUCTIONS

1. PREHEAT OVER TO 375F
2. POUR CHILI INTO A 6 X 10 OR 7 X 11 PAN (OR WHATEVER WORKS FOR YOU, REALLY)
3. REMOVE THE CHEESE FROM THE WRAPPERS AND CUT IN HALF LENGTHWISE. SET ASIDE.
4. OPEN THE CAN OF PIZZA DOUGH AND ROLL OUT. CUT THE DOUGH INTO 4 EQUAL SECTIONS.
5. TAKE A WIENER AND SANDWICH IT WITH THE TWO SIDES OF CHEDDAR. BEGINNING AT ONE END OF THE STRIP OF DOUGH, BEGIN TO WRAP THE BUNDLE INTO THE DOUGH, COVERING THE WHOLE LENGTH OF THE WIENER WITH THE 
6. DOUGH.
7. PLACE IN THE PAN WITH THE CHILI, SEAM SIDE DOWN.
8. WHEN ALL FOUR ARE COMPLETE, BAKE IN THE OVEN FOR 20-25 MINUTES OR UNTIL THE DOUGH IS COOKED AND GOLDEN BROWN ON TOP.
9. 8. MIX THE GARLIC AND PARSLEY WITH THE MELTED BUTTER AND BRUSH THE TOPS OF THE HOT DOGS WITH THE GARLIC BUTTER.
10. ENJOY!
TO AVOID DOUGHY BOTTOM- JUST PLACE THE DOGS IN FIRST THEN POUR CHILI AROUND THEM.

Weight Watchers Airfried Pickles:

Here are the ingredients you will need to make Weight Watchers fried pickles: 

• 2 Cups Kroger Pickles Chips, Dill
• 1 Egg
• 1 Tbsp Water
• 1/2 Cup Progresso Plain bread crumbs
• 1 Tbsp Oregano
• 1 Tbsp Garlic Powder
• 1/4 Tsp Salt
• 1/4 Cup Raley’s Fresh Dairy Parmesan Cheese, Shredded

1. Pat the pickle chips dry with a paper towel before you begin.
2. In a bowl stir together everything but the pickle chips, water, and the egg, this will make the coating for the batter for our air fryer pickles.
3. Whisk together the egg and water. Then dip the pickles into the egg before coating it in the dry ingredients.
4. Make the pickles in batches, fill the air fryer basket only with a single layer at a time.
5. Cook the fried pickles for 3 minutes per side at 400 Degrees F or until crispy and golden brown.

Holiday Cookies ( Mom George )

Nutter Butter Cookies

Homemade Nutter Butter Cookies

Ingredients

Cookie Ingredients:

• 1 1/2 C flour
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 C unsalted butter softened
• 1 C light brown sugar
• 1 C smooth peanut butter
• 1 large egg
• 1/2 tsp pure vanilla extract
• 1/2 C sugar to roll the dough in

Peanut Butter Filling:

• 1/4 C unsalted butter softened
• 1/2 C smooth peanut butter
• 1 1/2 C powdered sugar
• 2 tbsp whole milk
• 1/4 tsp pure vanilla extract

Instructions

Directions:

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper
2. In a small bowl, mix together flour, baking soda, and salt; set aside.
3. Using a standing mixer, cream together butter, brown sugar and peanut butter.
4. Mix in the egg and vanilla until combined.
5. Gradually mix in the dry ingredients until just blended.
6. Form dough into 1 inch balls.
7. Shape into a log and roll log in sugar.
8. Place logs on cookie sheet about 2 inches apart.
9. Using the tines of a fork, make a criss-cross pattern in the dough.
10. Pinch the middle of the cookie to make a peanut shape.
11. Bake 10-12 minutes, until lightly browned on the edges and still soft in center.
12. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Filling Directions:

1. Using a standing mixer, beat butter on medium speed until fluffy.
2. Beat in peanut butter, 1 cup powdered sugar, the milk and vanilla.
3. Gradually beat in remaining powdered sugar until smooth.
4. Pair up cookies to their respective size partners
5. Spoon 1 tablespoon of filling onto the bottom cookie
6. Place the top cookie onto the top of the filling and create a sandwich
7. Enjoy

Macaroni, Beef and Tomato Soup

Beef and Tomato Macaroni Soup Recipe

Beef & Tomato Macaroni Soup - a hearty soup full of hamburger, tomatoes, macaroni, and more! Worcestershire sauce combined with brown sugar makes for a perfectly sweet and savory flavor that is irresistible!!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12

Calories 218 kcal

Author Lil' Luna

Ingredients

• 1 lb ground beef
• 2 tsp onion powder
• 3 tsp minced garlic
• 58 oz beef broth
• 56 oz tomatoes chopped (2 28 oz cans)
• 1/2 cup ketchup
• 2 tbsp worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp Italian seasoning
• 2 cups dry macaroni
• garlic salt and garlic pepper as desired
• cheese if desired

Instructions

1. In a large stock pot, add ground beef, garlic and onion powder - cook until beef is no longer pink. Drain the grease.
2. Add broth, cans of chopped tomatoes, Worcestershire, brown sugar (optional), ketchup and Italian seasoning. Bring to a boil and simmer for 8-10 minutes
3. Add the dry macaroni and let cook for 15 minutes. Top with cheddar cheese, if desired and ENJOY!

Nutrition Facts

Beef and Tomato Macaroni Soup Recipe

Amount Per Serving

Calories 218Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 26mg9%

Sodium 662mg29%

Potassium 586mg17%

Carbohydrates 24g8%

Fiber 2g8%

Sugar 8g9%

Protein 11g22%

Vitamin A 1155IU23%

Vitamin C 19.2mg23%

Calcium 43mg4%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

Old Fashioned Coconut Cream Pie

Old Fashion Coconut Cream Pie

Ingredients:

1 cup sweetened flaked coconut

3 cups half-and-half

2 eggs, beaten

3/4 cup white sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

1 cup frozen whipped topping, thawed

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.

Vanilla Cranberry Mimosa

Vanilla Cranberry Mimosa

This vanilla cranberry mimosa recipe is perfect for winter brunches, Christmas, and holiday and New Year's Eve parties! This cocktail recipe only requires 3 ingredients and is very easy to make.

PREP TIME5 minutes

TOTAL TIME5 minutes

Ingredients

• 1 1/2 ounces of vanilla flavored vodka
• 1 1/2 ounces of cranberry juice
• sparkling wine (champagne, prosecco, cava)

Optional Garnishes

• fresh cranberries
• whole vanilla beans

Instructions

1. In a cocktail shaker, combine the vanilla vodka, cranberry juice and ice. Shake vigorously, then strain into a champagne flute. Fill the glass to the top with sparkling wine. Garnish if desired.

Notes

Garnish if desired with cranberries and whole vanilla beans.

Nutrition Information:

 

YIELD:

 1 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 409 TOTAL FAT: 0g SATURATED FAT: 0g TRANS FAT: 0g UNSATURATED FAT: 0g CHOLESTEROL: 0mg SODIUM: 20mg CARBOHYDRATES: 28g FIBER: 4g SUGAR: 14g PROTEIN: 1g

© Jenny Bullistron

CUISINE: American / CATEGORY: Cocktails

https://www.honeyandbirch.com/vanilla-cranberry-mimosa/

Bacon Wrapped Chicken

Bacon Wrapped Chicken

This bacon wrapped chicken is chicken breasts seasoned with brown sugar and spices, then wrapped in bacon and baked until caramelized. An easy chicken dinner with only 10 minutes of prep time.

 CourseMain

 CuisineAmerican

 Keywordbacon wrapped chicken, bacon wrapped chicken breast, baked bacon wrapped chicken

 Prep Time10 minutes

 Cook Time30 minutes

 Total Time40 minutes

 Servings 4

 Calories498kcal

INGREDIENTS

• 4 chicken breasts boneless, skinless
• 8 slices bacon do not use thick cut
• 1/4 cup brown sugar
• 2 teaspoons smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon chopped parsleyINSTRUCTIONS

• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper.
• Rub half of the spice mixture all over the chicken breasts.
• Wrap each chicken breast in 2 slices of bacon. Place the chicken breasts, seam side down in a baking pan or ovenproof skillet.
• Sprinkle the remaining brown sugar mixture over the top of the chicken.
• Bake for 25-30 minutes or until bacon is crisp and chicken is cooked through, basting the chicken occasionally with the pan drippings. 
• If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
• Sprinkle with parsley, then serve.

NUTRITION

Calories: 498kcal | Carbohydrates: 15g | Protein: 53g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 173mg | Sodium: 549mg | Potassium: 964mg | Sugar: 13g | Vitamin A: 575IU | Vitamin C: 2.7mg | Calcium: 23mg | Iron: 1.3mg