Classic Green Bean Casserole

 

Ingredients:

1 (10 3/4 ounce) can condensed cream of mushroom soup 

1/4 cup milk 

1/8 teaspoon black pepper 

2 (14 1/2 ounce) cans French Style cut green beans, drained 

1/4 cup chopped Almonds

1 1/3 cups French-fried onions (French's) 

Directions:

1. Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended.

2. Stir in beans, 2/3 cup fried onions, and almonds. Bake at 350°F for 30 minutes or until hot. 

3. Stir. Sprinkle with remaining 2/3 cup fried onions.

4. Bake 5 more minutes or until onions are golden.

By Kristen Stevenson

Roasted Beets

Roasting beets concentrates their natural sweetness and couldn’t be easier!

Ingredients:  
4 medium beets (about 1 1/2 pounds) 
2 tablespoons olive oil 

Directions: 

1. Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Place beets in sprayed baking dish and cover with foil. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.

2. When the beets are cool enough to handle, peel by pushing the skin with your fingers. Peel the beets under cool running water to reduce finger staining.

3. Slice the beets, drizzle with olive oil, and season with salt and serve.  Refrigerate for up to 2 weeks.

By Kristen Stevenson

Bac'd Bacon

Ok, we all know cooking bacon is a pain in the butt with the popping of the grease, the splattering, and all the grease left over.  Here is the EASIEST and NO MESS way to cook bacon!

 
1. Preheat oven to 350 degrees.  Line a baking sheet with foil and curl up the edges.  This will be your grease catcher!
2. Place a metal cookie cooling rack on baking sheet.  Place bacon neatly on rack.
3. Bake on middle rack for 20-25 minutes or until desired crisp! Serve. 

To clean up, let grease cool and simply pick up foil and throw away! Easy!!