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Crockpot Southern-Style Green Beans

Southern-Style Green Beans

Southern-Style Green Beans made in the crockpot slow cooked to side dish heaven. Made with fresh green beans and loads of delicious bacon for all my bacon lovers out there!

Crockpot Southern-Style Green Beans

Thanksgiving and Christmas are officially on a countdown now. I started my Christmas shopping and holiday menu planning. One dish that is typically on the table for holidays with my family is a green bean dish and these Southern-style Green Beans are always a huge hit!

Crockpot Southern-Style Green BeansThis side dish goes well beyond just the holidays. Make these any time for a bright, fresh comfort food paired with anything from ham to chicken, baked potatoes to rice. This is a simple dish with delicious flavor and a must make!

Crockpot Southern-Style Green Beans

Crockpot Southern-Style Green Beans

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Crockpot Southern-Style Green Beans

Southern-Style Green Beans made in the crockpot slow cooked to side dish heaven. Made with fresh green beans and loads of delicious bacon for all my bacon lovers out there!

  • 2 pounds fresh green beans, trimmed
  • 1 pound thick cut bacon
  • 1 medium yellow onion
  • 1/4 cup chicken broth
  • 4 sprigs thyme
  • salt
  • pepper
  1. Chop the yellow onion.
  2. Wash and trim the green beans.
  3. Chop your bacon and cook in a pan on a medium heat until crispy.
  4. Place on a paper towels to the side.
  5. Dispose of excess bacon grease. I always place my bacon grease into a mug and let it harden before throwing away.
  6. Place the same pan back on the burner and cook your onion for 3 minutes.
  7. Add the green beans for another 2 minutes tossing often.
  8. Place the green beans and onion into the crockpot. Add in a dash of salt, pepper, HALF the cooked bacon, broth and thyme.
  9. Cook on high for 3 hours.
  10. Stir in other half of cooked bacon and serve.

Crockpot Southern-Style Green BeansCrockpot Southern-Style Green Beans

Cheesy Mashed Potato Casserole

Cheesy Mashed Potato Casserole

Cheesy Mashed Potato Casserole with russet potatoes, sour cream, butter, crispy bacon, cheddar cheese and green onion.

The cool weather is approaching and holidays are near which means comfort foods are on the menu! Mashed potatoes is a favorite comfort food in this house. Add cheese and bacon and it is a huge hit! This is one of those dishes that you just cannot stop eating. So make sure there will be plenty for everyone. Big crowds will probably need two of these casseroles!

For the holidays, we always serve mashed potatoes of some sort. Cheesy Mashed Potato Casserole pairs perfectly ham. Try our Crockpot Holiday Ham for an easy main dish!

Cheesy Mashed Potato Casserole

Should we get cooking?

You want to start by peeling all your potatoes and cutting them into quarters before dropping them into a large pot of boiling water. Also cook your bacon at this time until crispy and set to the side. Cook potatoes until soft which takes about 20-25 minutes. Drain and add all the goodies. Loads of cheddar cheese, some butter, milk, sour cream and crispy bacon are added in and mixed. Sprinkle some of the cheese and bacon on top.

Place the Cheesy Potato Casserole into the oven at 350 degrees for 20 minutes. Take the casserole out of the oven and place green onion on top before serving.

Cheesy Mashed Potato Casserole

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Cheesy Mashed Potato Casserole, side dishes, holiday recipes

Cheesy Mashed Potato Casserole with russet potatoes, sour cream, butter, crispy bacon, cheddar cheese and green onion.

  • 5 pounds russet potatoes
  • 1 cup sour cream
  • .5 cup milk
  • 6 tablespoons unsalted butter
  • 3 cups shredded cheddar cheese
  • .5 pound cooked, crispy bacon
  • 2 green onions
  • Salt
  • Pepper
  1. Peel the potatoes, quarter and place in a large pot of boiling water for 25 minutes.
  2. While potatoes are on the stovetop, cook the bacon until crispy and chop into small pieces. Set to the side.
  3. Once the potatoes are softened, drain and place into a large bowl (or use the same pot you cooked in). Add the butter, sour cream, milk and desired amount of salt and pepper.
  4. Use a hand mixer to mix until creamy.
  5. Preheat oven to 350 degrees.
  6. Add 2 cups shredded cheese and most of the cooked bacon. Mix again.
  7. Transfer the mashed potatoes to a large casserole dish and sprinkle the remaining cheese and bacon on top.
  8. Place the mashed potatoes into oven for 20 minutes.
  9. Chop up the green onion and sprinkle over top.
  10. Let sit for 5 minutes and serve!

What are some dishes that your family must have during the holidays? Are mashed potatoes on the menu?

Slow Cooker Honey Pineapple Holiday Ham

Slow Cooker Honey Pineapple Holiday Ham is a must have recipe for holiday parties. Thanksgiving, Christmas, Easter or any get together is a perfect occasion for Slow Cooker Honey Pineapple Holiday Ham ! Occasionally, I even throw this ham in on a Sunday afternoon so to make ham sandwiches for the week’s lunches or a  Slow Cooker Ham and Bean Soup.

This recipe is inspired by my grandmother. My grandmother would always make ham with brown sugar, honey or mustard and pineapple slices. She would cook hers in the oven and I prefer the crockpot, especially if you have a turkey and casseroles going in the oven then there just isn’t much room for a ham. The crockpot also lets you cook the ham on a low temperature for a longer time to ensure the juices are soaking in.

 

Slow Cooker Honey Pineapple Holiday Ham

 

Pick a pre cooked ham that is 8-10 pounds and I prefer to buy with bone in so I can make a soup with the leftovers. A ham over 10 pounds may be difficult to squeeze into your crockpot so keep that in mind. Make sure to buy a spiraled pre sliced ham also so the flavors of the honey, pineapple, and brown sugar can really soak in and give you a really tasty ham.

I always recommend buying locally made honey, especially if you suffer from seasonal allergies. Honey is known to help with pollen sensitivities when consumed on a regular basis. I think this is a controversial topic in regards to honey helping fight against seasonal allergies but I believe it and always buy local. Plus, you are helping support a small business in your community which is always a great idea.

 

Slow Cooker Honey Pineapple Holiday Ham

 

Have leftover ham? Try the Slow Cooker Ham and Bean Soup!

 

Slow Cooker Honey Pineapple Holiday Ham

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Slow Cooker Honey Pineapple Holiday Ham
  • 8-10 pound pre cooked spiral ham
  • 1 can pineapple slices
  • 3 cups brown sugar
  • .5 cup honey
  1. Add 1.5 cups brown sugar to the bottom of the crock pot.
  2. Place ham on top.
  3. Add .5 cup honey. I eye ball half a cup and drizzle over the top of ham.
  4. Add the other 1.5 cup of brown sugar.
  5. Place pineapple slices on top of ham and you can hold them in place with toothpicks if you wish.
  6. Add the remainder of the juices of the pineapple can into crock pot.
  7. Cook on low 5-6 hours.

 

Slow Cooker Honey Pineapple Holiday Ham

 

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Spiked Candy Cane Hot Chocolate

Spiked Candy Cane Hot Chocolate with candy cane infused vodka and a simple white chocolate hot cocoa perfect for a cold winter day or holiday party.  The white chocolate cocoa is creamy and blends perfectly with the candy cane infused vodka. Fa-la-la-la-yum-oh!

 

Spiked Candy Cane Hot Chocolate

 

Spiked Candy Cane Hot Chocolate was created to use up the rest of our candy cane vodka from those Candy Cane Infused Vodka Chocolate Martinis a couple weeks back. We are not big drinkers so alcohol lasts forever around here and I wanted to create another drink with that delicious candy cane infused vodka! This recipe is great because 1) tastes amazing and 2) you can make the kids their white chocolate hot cocoas while the adults get their spiked version with candy cane infused vodka. Its fun to garnish with a candy cane and some marshmallows. The grocery store had some cute snowman candies that we put on top and the kids thought it was hilarious.

 

Candy Cane Infused Vodka Chocolate Martini

 

A few days before making a Spiked Candy Cane Hot Chocolate, you will need to infuse the vodka. Decide how much you will need. Let us go with liter measurements today. Pick out a liter of vodka. Higher quality vodkas will infuse better and make the overall drink taste smoother. I typically just go for a mid priced vodka like Grey Goose. For one liter of vodka, you will want 15 tiny candy canes. Unwrap each candy cane and put into vodka bottle. Put the vodka bottle to the side and let the candy cane flavor infuse for 2 days. Shake well before using. Never use a plastic container for infusing vodka, you will also infuse the plastic taste. Nobody wants a plastic flavored anything. So, if you are transferring the vodka into another container to infuse, make sure it is glass, like a mason jar.

 

Spiked Candy Cane Hot Chocolate

 

Candy Cane Hot Chocolate

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Candy Cane Hot Chocolate
  • Candy Cane Vodka
  • 15 tiny candy canes
  • 1 liter vodka
  • Candy Cane Hot Chocolate
  • 14 ounces condensed milk
  • 2 cups whole milk
  • 1 cup white chocolate chips for baking
  • 1.5 ounces candy cane vodka (one shot, can do up to 2 shots)
  • marshmallows to garnish
  • candy cane garnish
  1. Put 15 tiny candy unwrapped candy canes into liter of vodka and let sit for 2 days.
  2. Shake bottle well.
  3. On the stove top in a pot, add 14 ounces of condensed milk, 2 cups milk and 1 cup white chocolate and use whisk to stir until bubbling on a low to medium heat.
  4. Pour into mugs.
  5. Add one shot candy cane vodka.
  6. Mix and garnish with a candy cane and marshmallows.

 

 

Spiked Candy Cane Hot Chocolate

 

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Candy Cane Infused Vodka Chocolate Martini

Celebrate the holidays with a Candy Cane Infused Vodka Chocolate Martini. The perfect combination of peppermint and chocolate for a festive drink for a holiday party or an end of the day relaxing drink… possibly after all that shopping to stay in the spirit.

 

Candy Cane Infused Vodka Chocolate Martini

 

A few days before making a Candy Cane Infused Vodka Chocolate Martini, you will need to infuse the vodka. Decide how much you will need. I had about half a liter of vodka in the freezer. Figuring there are about 23 shots in a bottle. Half a liter would give me about 11 martinis. A full liter would give you about 23 martinis. Since the crème de cacao comes in liter sizes, lets figure on making 23 martinis to make everything come together equally. You can adjust the measurements depending on your needs.

Pick out a liter of vodka. Higher quality vodkas will infuse better and make the overall martini taste smoother. I typically just go for a mid priced vodka like Grey Goose. For one liter of vodka, you will want 15 tiny candy canes. Unwrap each candy cane and put into vodka bottle. Put the vodka bottle to the side and let the candy cane flavor infuse for 2 days. Shake well before using. Never use a plastic container for infusing vodka, you will also infuse the plastic taste. Nobody wants a plastic flavored martini. So, if you are transferring the vodka into another container to infuse, make sure it is glass, like a mason jar.

 

Candy Cane Infused Vodka Chocolate Martini

 

I love these drinks for a festive holiday party. They are so simple and beautiful. The recipe calls for both crème de cacao and chocolate milk plus a squirt of chocolate syrup. The chocolate can be adjusted according to your personal taste. I love chocolate! I cannot get enough so the more the chocolate, the merrier I am. You can opt out of the added chocolate syrup or cut back the 2 ounces of chocolate milk and still have a wonderful Candy Cane Infused Vodka Chocolate Martini.

 

Candy Cane Infused Vodka Chocolate Martini

 

Candy Cane Infused Vodka Chocolate Martini

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Candy Cane Infused Vodka Chocolate Martini
  • 1.5 ounce candy cane infused vodka (15 tiny candy canes per liter of vodka)
  • 1.5 ounce creme de cacao
  • 2 ounce chocolate milk
  • 1 squirt chocolate syrup
  • crushed candy canes
  1. Make the candy cane infused vodka by adding 15 tiny candy canes into a bottle of vodka and let sit for 2 days. Shake well before using.
  2. Break a few candy canes into very small pieces. I used a Ziploc bag and paddles with a rolling pin.
  3. Put broken candy cane pieces on a plate.
  4. Grab a second plate and pour chocolate syrup on it.
  5. Take martini glass and dip brim into chocolate syrup followed by dipping brim into the broken candy canes.
  6. In a cocktail shaker, add ice, 1.5 ounces candy cane infused vodka, 1.5 ounces crème de cacao, 2 ounces chocolate milk, and 1 squirt chocolate syrup(optional).
  7. Shake well.
  8. Strain into martini glass.

 

Candy Cane Infused Vodka Chocolate Martini

 

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Sparkling Cranberries White Chocolate Cheesecake

Sparkling Cranberries White Chocolate Cheesecake is a gorgeous holiday dessert. I love, love, love cheesecake and if you have followed me for awhile you probably have noticed this fact. The white chocolate cheesecake is so simple and has minimal ingredients with a nice homemade graham cracker crust that is amazing on its own. Add in the sparkling cranberries that are juicy and sweet for that ideal treat for a holiday party.

 

White Chocolate Cheesecake with Sparkling Cranberries

 

I feel like the photos don’t even show you how pretty this cheesecake even is. The sparkling cranberries are so fun and sparkle so beautifully. You can arrange the sparkling cranberries however you please or even have them set into a pretty bowl on the side for everyone to add their own or even just snack on like my children love to do. You can use these cranberries for other recipes, too. They look amazing in holiday drinks. You can even serve a simple vodka cranberry or kid friendly punch with sparkling cranberries for a garnishment.

 

White Chocolate Cheesecake with Sparkling Cranberries

 

I know I have said this before but I will mention it again. The trick to a perfect cheesecake is simple. Make sure the cream cheese has been sitting out a little bit to warm up before mixing so it turns out smooth and doesn’t have any chunks in it. Also, wrap the edges in foil to avoid burning.

 

Sparkling Cranberries White Chocolate Cheesecake

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Sparkling Cranberries White Chocolate Cheesecake
  • Sparkling Cranberries
  • 1 cup fresh cranberries
  • 1 cup granulated sugar
  • 1 cup water
  • 1 cup fine sugar
  • White Chocolate Cheesecake
  • 2 pounds cream cheese
  • 16 ounces white chocolate for baking
  • 4 eggs
  • 1 teaspoon vanilla
  • 3/4 cup granulated sugar
  • Graham Cracker Crust
  • 1/4 cup sugar
  • 1 1/4 cup crushed graham crackers
  • 6 tablespoons room temperature butter
  1. Gather ingredients, 4 mixing bowls, hand mixer, measuring cups and spoons, large ziplock bag, pot and springform pan.
  2. Let the cream cheese and butter stay out for an hour to get it close to room temperature.
  3. Start the simple syrup for the cranberries. In the pot, add 1 cup granulated sugar and1 cup water and heat until sugar is dissolved. Set to the side for 5 minutes, then add the cup of cranberries. Let cranberries sit for at least 2 hours. I let them soak overnight while the cheesecake chills.
  4. Pre heat oven to 350 degrees.
  5. In the large ziplock bag, place one sleeve of graham crackers. You can use anything to paddle the bag to break up the graham cracker. We use a rolling pin.
  6. Place crumbs (1 1/4 cup) in the bowl with 6 tablespoons of room temperature butter and 1/4 cup of sugar. Mix with hands and place into the springform pan. Work the crumb mixture until nice and even. You can just put the graham crust on the bottom of the pan or you can also come up the sides.
  7. Start the cheesecake mixture. Add 2 pounds of cream cheese (room temperature), 3/4 cup sugar, 1 teaspoon vanilla extract together and use your hand mixer to make creamy and consistent.
  8. Melt your white chocolate. I do this by microwaving for 30 seconds at a time, stirring between intervals until it is completely melted. Add the melted chocolate to cream cheese mixture and blend well.
  9. Add one egg at a time and blend until everything is creamy. Add this mixture on top of crust.
  10. Cook cheesecake for one hour. Take a knife to loosen the cheesecake from the pan. This part I am always terrible at and I cannot after the many, many cheesecakes I have made, get the sides perfect. Refrigerate for minimum of 4 hours, although I just let it sit overnight. Release from springform pan.
  11. Drain the cranberries. Put 1 cup of fine sugar into a bowl and add a handful of cranberries at a time. Shake the bowl to get the sugar to coat each cranberry and then put to the side and repeat until all cranberries are complete. I recommend the fine sugar for this step because it will coat the cranberry much better than a regular granulated sugar that you use for baking.
  12. Decorate the cheesecake with the sparkling cranberries and serve.

 

Sparkling Vranberries White Chocolate Cheesecake

 

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Apple Pie

There is no fall time dessert that matches up to a classic, homemade, fresh Apple Pie. The cinnamon apple aroma that fills the entire house and sitting down with family to cut into a warm pie with some vanilla ice cream is just about perfection. This particular Apple Pie is very simple and the most difficult part is taking the time to peel and slice the apples. For the top crust, you are open to do whatever you would like. I see so many fancy lattice patterns and braids and all type of fun ways to decorate pies. Be creative and see what you can come up with or keep it simple and classic, just like Apple Pie.

 

Apple Pie

Apple Pie

 

Prepping everything before you begin to cook the sauce will help keep you organized. Put the apple slices in a big bowl, another bowl of sugar and seasonings, with the pie crusts on the side ready to be completed.

 

Apple Pie

Apple Pie

 

Apple Pie

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Apple Pie

Recipe adapted from Audrey’s Apron

  • 7 Granny Smith Apples
  • 1/2 cup butter
  • 3 tablespoons flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup water
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 2 pie crusts, preferably homemade but we used store bought deep dish crust for today
  1. Gather ingredients, large bowl, pan, measuring cups, foil, baking sheet, whisk, basic kitchen utensils, pastry wheel or pizza cutter, knife, and cutting board.
  2. Peel 7 Granny Smith apples, remove core and slice evenly. I recommend the Granny Smith apples because of how tart they are and these apples bake perfectly. Place in large bowl.
  3. Preheat oven to 425 degrees.
  4. Over medium heat on the stove top, melt .5 cups butter. Add 3 tablespoons flour and whisk until thickened. Add the 1/4 cup water, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1 teaspoon vanilla extract. Whisk until blended and let simmer for a minute.
  5. Remove mixture from heat and mix with the sliced apples in the bowl and mix well. Set aside a small amount of sauce mixture to put on top of the pie as a drizzle.
  6. Pour apples into pie crust.
  7. Using the second pie crust, make a lattice or any other design now to cover over top using the pastry wheel.
  8. Pour the remaining sauce that was earlier set aside on top of crust and cover pie with foil.
  9. Put pie into oven for 12 minutes. On the rack below pie, set a baking sheet down to catch any pie drippings.
  10. After 12 minutes, reduce heat to 350 degrees and cook 50-60 minutes. I remove the foil the final 15 minutes of cooking to brown the crust nicely.
  11. Remove pie from oven and let cool.
  12. Serve with cool whip or vanilla ice cream.

 

 

apple-pie

 

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Perfect Mashed Potatoes

Perfect Mashed Potatoes are the ultimate side dish. This family loves, loves, loves potatoes and this is the recipe we use for special occasions feeding a large group of people. Sometimes, we just have a major craving for these potatoes and make a big batch to eat throughout the week with Lemon Garlic Salmon or with some Shepherd’s Pie.  Perfect Mashed Potatoes are thick, creamy and hold in gravy just right.

Perfect Mashed Potatoes

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Perfect Mashed Potatoes
  • 5 pounds potatoes
  • 1.5 cups butter
  • 8 ounces cream cheese
  • .5 cup sour cream
  • .5 cup heavy cream
  • salt
  • pepper
  1. Gather ingredients, large pot, strainer, measuring cups, knife, cutting board, potato peeler, and hand mixer.
  2. Peel 5 pounds of potatoes. Cut into quarters.
  3. Fill large pot with water and boil, add potatoes.
  4. Cook 40 minutes and strain. Place drained potatoes back into pot.
  5. In the pot, add 1.5 cups butter, 8 ounces cream cheese, .5 cup sour cream, salt and pepper to taste and .5 cups heavy cream. Mix until creamy.
  6. Taste test. You may need to add more salt or thin the potatoes slightly with more heavy cream or milk.
  7. Finish mixing and serve!

Perfect Mashed Potatoes

 

 

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