Corn, bacon, jalapeno, and cheese all in one amazing side dish?!?! Yes please! Since finding this recipe we have made it at least 4 times!
Heat a wok or saute pan over high heat. Add the butter and bacon and cook until the bacon is crisp, about 20 seconds. Toss in the jalapeno and corn, season with a pinch of salt and pepper and cook until the corn kernels start to char a little bit, 20 to 30 seconds. Add the garlic and half of the scallions. Add the condensed milk, mayonnaise and 1/4 cup of the mozzarella and cook until the cheese is melted and the ingredients are well mixed, another 20 seconds. Pour into a baking pan. Sprinkle the remaining 1/4 cup mozzarella over the top and set under the broiler until golden brown, 30 to 45 seconds. Garnish with the remaining scallions.
I added more bacon, jalapeno, and cheese than originally called for
This has become my go to banana bread recipe. I love it. Seriously, the moistest banana bread ever.
2 cups sugar
1 cup softened butter
2 cups flour
6 T buttermilk (or regular milk will work too)
2 t. baking soda
1 1/2 cups ripe bananas (4-5 bananas)
1 t. vanilla
Optional: I usually throw in some chocolate chips too. Maybe 3/4 cup or so.
Mix all the ingredients together until just blended. Cover the mixture and place it in the refrigerator for an hour. Pour mixture into a greased bundt pan. Bake for 40-55 minutes at 350, until a toothpick comes out clean when checking near center. Let cool and then invert onto a plate.
I can't even tell you the number of times my sister and I have asked and texted this recipe back and forth. It's the BEST and I am finally writing it down!
8 small cans of pork and beans (may slightly drain if there is a lot of juice)
1 can kidney beans, drained
1 can garbanzo beans, drained
1 lb hamburger browned with 1/2 cup chopped onion
1 lb bacon, cooked and crumbled
1/2 cup BBQ sauce
2 T mustard
2 T vinegar
1/3 cup brown sugar
Mix the BBQ sauce, mustard, vinegar and brown sugar together. Then mix everything together in the crockpot. Put it on low to warm it through and enjoy!
1 lb. cooked ground beef.
1 t. cumin
1 t. chili powder
1/2 t. salt
1/4 t. pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (11 ounce) can of corn, drained
1 (10 ounce) can enchilada sauce
2 green onions, chopped
1/4 cup fresh cilantro (optional)
1 (8 1/2 ounce) package corn bread mix
1 cup cheese
Combine the first 11 ingredients (cooked ground beef through cilantro, if using) in a crockpot. Cook covered on low for 6-8 hours. In a small mixing bowl combine the cornbread mix and eggs. Spoon this mixture over the beef mixture and again cover and cook for 1 hour to 1 1/2 hours on low, until the cornbread is cooked through. Then sprinkle with the cheese and let it stand covered for 5 minutes to melt the cheese. Serve with desired toppings.
1 pork shoulder roast (about 2 1/2 pounds)
1 bottle (about 14 ounces) BBQ sauce (I usually add a little more because we like it saucey)
1 T. Fresh lemon juice
1 T. Brown sugar
1 medium onion, chopped
Place roast in the crock pot and cook for 10-12 hours on low or 5 to 6 hours on high. Remove the pork and shred. Discard any liquid in the crock pot. Return the shredded pork to the crock pot and add in the BBQ sauce, lemon juice, brown sugar and onion. Cover and cook on low for 2 more hours or on high for 1 more hour. Serve on the buns.
In this recipe the term "salad" should be used loosely. It is more of a dessert and reminds me of a version of snickers salad. But I really liked the salty, candied pretzels in it instead of the candy bar. It is super easy and my kids gave it two thumbs up.
1 cup chopped pretzels
½ cup chopped pecans
¾ cup brown sugar
¾ cup butter, melted
Cream Cheese Mixture:
8 oz softened cream cheese
3 cups diced apples (I used 2 large apples Braeburn apples, I think Granny Smith would be good too.)
½ cup caramel sauce, plus some for presentation
8 oz tub cool whip
For the candied pretzels, preheat oven to 400 degrees. Mix the brown sugar and butter together until combined. Then mix in the chopped pretzels and chopped pecans. Spread the mixture on a large jelly pan (or baking sheet with sides). Bake for 7 minutes. Let the mixture cool and then break into small pieces.
For the cream cheese mixture, beat the cream cheese until it's smooth. Then beat in the caramel sauce. Fold in the cool whip. Stir in the sugared pretzels and chopped apples. Drizzle some caramel sauce over the top for presentation.
4 ounces cream cheese, softened
1/4 cup green salsa
1 T. Lime juice
1/2 t. Cumin
1/2 t. Chili powder
1/2 t. Onion powder
2 cloves garlic, minced
3 T. chopped cilantro
3 T. Sliced green onion
2 cups of cooked chicken, shredded
1 cup shredded cheese
Preheat oven to 425. Combine all ingredients (except tortillas) in a mixing bowl. Warm tortillas in the microwave if needed to make them easier to roll. Spoon 2-3 T. of the chicken mixture onto the lower third of a tortilla and roll the tortilla up tight. Place the rolled tortilla seam side down on a baking sheet. Continue with the remaining tortillas. Much sure the tortillas are not touching each other and spray them with a little cooking spray. Bake for 15-20 minutes until crisp and lightly brown. Serve with sour cream, salsa and/or guacamole.