Tuesday, December 28, 2010

Green Bean Casserole

I, Taralyn Smith, have never, ever liked a green bean in my entire life. Until this casserole came along. Fresh green beans are so much better than the canned ones! We had this as a side dish on Christmas Eve and it was fantastic. Thanks Food Network and a mother who makes me try yucky vegetables. Thanks also go to my favorite guinea pigs; Aunt Rae, Uncle Brad, and Dad. Happy Holidays to everyone!

Family Fresh Green Bean Casserole

1 1/2 pounds fresh green beans, ends trimmed

4 tablespoons butter, divided
2 tablespoons finely chopped onion
4 ounces mushrooms, cleaned and finely chopped (about 2 tablespoons)
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
Freshly ground black pepper

1 1/2 cups corn cereal/crackers
2 cups grated mozzarella cheese

Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
Cut the green beans into 2-inch pieces.

Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat.

Spread the green beans over the bottom of a 9-inch casserole dish.
Pour all of the mushroom sauce mixture over the beans and top with the grated cheese.
Sprinkle with the buttered cereal flakes.
bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.

Tuesday, December 14, 2010

Carrot Cake

This carrot cake is AMAZING! My momma got this recipe from a sweet Greek woman she works with at Costco. We have really enjoyed this recipe. I mean, really. I have made it three times in the last two months. The canned carrots make the cake fantastically moist, and as you can see, there aren't too many steps.

2 cans of sliced carrots (drained, mashed into submission)
2 cups flour
2 cups sugar
1 1/2 cups oil
4 eggs
2 tsp baking soda
2 tsp cinnamon
1 cup chopped walnuts (optional)

Mix ingredients together, pour into 9X13 greased pan. Bake @ 350 for 45 minutes. My oven runs hot, and cooks it in 35, so check the cake well before the time.

Cream Cheese frosting

1/2 cup butter (1 stick)
1 8 oz pkg cream cheese
1 lb powdered sugar
1 tsp vanilla

soften cream cheese butter, stir in sugar until desired consistency is achieved.

** I made this today, but I forgot the oil! (oops) It still tasted fantastic but had a similar density to banana or zucchini bread. I would dare say that you could divide this recipe into two loaf pans and make carrot bread. Maybe substitute the oil with applesauce? You might have to play with the amount, but if you try it let me know:)

Wednesday, December 8, 2010

Blonde Brownies with Brown Sugar Frosting

Compliments of Sarah Lemmon, who is currently sharing her love with the people of Fukuoka Japan.

Brownie mix:
1 cup white sugar
2 cups brown sugar
1/2 cup butter
1 tsp vanilla
2 eggs
sift in:
1 tsp baking powder
1/2 tsp salt
1 1/2 cups flour.

Pour into 13X9 pan, bake @ 350 for 20 - 23 minutes, or until toothpick comes clean at center.

Frosting: in a sauce pan
1/3 cup butter
2/3 cups brown sugar

cook for 2 minutes, stirring constantly.
stir in
3 TBSP milk. Cool from rolling boil, remove from heat.
Gradually stir in 2 cups powdered sugar and 1/2 tsp vanilla.
Pour over top of blondies, top with chopped walnuts if so desired.


2 cups bisquick
3/4 cup sugar
1 cup sour cream
2 eggs

mix until combined. Fold in:
1 cup fruit.
(blueberries are the best, you can use frozen!)
(raspberries, strawberries, chocolate chips??? Chocolate chip banana?)

bake @ 350 degrees for 20 - 25 minutes, they are particularly awesome.
Eat them fresh, and the top is deliciously crispy. Eat them a day later, they are moist. Enjoy the greatest muffin recipe that is five ingredients.