Smothered Green Beans

Smothered Green Beans 5 (15 oz) cans of drained green beans. 1 lb of bacon. 2/3 cup of brown sugar. 1/4 cup of melted butter. 1/4 cup of low sodium soy sauce. 1 1/2 tsp of garlic powder. In a 9×13 pan, pour the drained green beans. Cook the bacon in a large skillet then drain and chop it. Sprinkle the bacon over the green beans. In a bowl, mix together the brown sugar, melted butter, soy sauce and garlic powder and pour over the green beans and bacon. In a preheated oven to 350°, bake for 40 minutes. Simple, easy and delicious! I usually make this as a side dish over lunch. The soy sauce adds a magical flavor to the green beans and bacon. You should give it a try, it’s worth it!

PUMPKIN PIE CHEX MIX

PUMPKIN PIE CHEX MIX 4 cups Chex cereal (any kind) 2 1/2 Tbsp pumpkin 3 Tbsp butter 1/3 cup brown sugar 1 tsp cinnamon Dash of nutmeg Dash of cloves Pre-heat oven to 350. Pour Chex cereal in a medium sized bowl. Set aside. Melt butter in saucepan. After melted, add brown sugar, spices and pumpkin. Pour mixture over Chex cereal and mix well until cereal is coated. Spread mixture over a baking sheet and bake for 10 minutes. Stir mixture and bake for another 10 minutes.

Collard Greens

Collard Greens 1 quart chicken stock 3 small ham hocks 1 large onion, chopped 4 cloves garlic, minced 1 tablespoon crushed red pepper flakes 3 tablespoons cider vinegar 1/4 teaspoon black pepper water 1 bunch collard greens - rinsed, trimmed and chopped salt to taste hot pepper sauce to taste Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth. Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.

THE "ARE YOU KIDDING" CAKE

THE "ARE YOU KIDDING" CAKE 3 large eggs 1 box cake mix (any flavor) 1 can pie filling (any flavor) Put the three ingredients into a bowl, mix them well, and bake for 35 minutes at 350 degrees in a 9 x13 pan. It’s got almost a pudding-cake kind of consistency, lighter than pound cake. It’s spotted on the inside with little pieces of whatever fruit filling you are using. The edges are crispy, like you would get on brownies. Pineapple cake mix and blueberry filling Chocolate cake mix and cherry filling Yellow cake mix and cherry filling Yellow cake mix and blueberry filling Butter pecan cake mix and apple filling Yellow cake mix and apple filling Yellow cake mix and blackberry filling Strawberry cake mix and blueberry filling

Chicken Dip

Chicken Dip 2 c chicken, shredded (you may use canned, but I prefer fresh) 8 oz cream cheese 1 c mayonnaise 1 tsp red pepper flakes 1 tsp garlic powder 1 tsp onion powder 1 1/2 c cheddar cheese, shredded Instructions Preheat oven to 375 degrees F. Mix chicken, cream cheese, mayonnaise, pepper, garlic, and onion together until well combined. Spoon into a oven-safe dish and top with cheddar cheese. Bake 20 minutes or until hot and cheese is melted. Serve warm with Frito Scoops.

Crock pot pork chops

Crock pot pork chops 4 large bone-in rib pork chops 1 tbs butter 8 oz sliced mushrooms 1 can (10.75 oz) cream of mushroom soup 1 envelope pork gravy mix 1/2 cup water 1/3 cup sour cream Mix the soup and the gravy mix in a small bowl. Add to the slow cooker. Add mushrooms on top of soup mixture. Brown pork chops in butter in a large skillet. Transfer to slow cooker after browning, placing on top of soup/mushrooms Deglaze the skillet with the ½ cup water; pour over pork chops in slow cooker. Cover and cook on low 6-8 hours. Remove pork chops to serving platter. Mix in the ⅓ cup sour cream, mixing until smooth. Serve sauce on top of chops.

CARAMEL CORN

CARAMEL CORN 1 -2 gallon prepared popcorn 2 cups Brown sugar 1 cup butter 1/2 cup corn syrup or 1⁄2 cup honey 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla Preheat oven to 250. Prepare popcorn and set aside. In a sauce pan bring to a boil brown sugar, butter and syrup. Boil at a slow boil for 5 minutes Remove and add baking soda, salt, and vanilla Pour over popcorn and toss. I layer my popcorn for this process so I’m not trying to flip a full container of popcorn! A little popcorn, a little caramel etc I fill a roast pan(I use tin) and cook for an hour tossing the popcorn every 20 mins.