DELISH GREENBEAN BACON BUNDLES

DELISH GREENBEAN BACON BUNDLES
1  pound fresh green beans

10 - 12 slices thick cut bacon ( I sometimes use regular bacon)

2 tablespoons butter

1 tablespoon brown sugar

2 cloves of garlic, minced *I only used one

1/4 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 400 degrees F. Spray a 9 x 13 baking dish with non-stick spray.

Wash and thoroughly dry green beans, then season with salt and pepper. Bundle together about 5-8 green beans – this will depend on your size of beans and the amount of beans you get for one pound. Bundle together as many as you’d like! Using a slice of bacon, wrap it around the center of the beans to hold it together. Lay the bundle bacon seam side down in the baking dish to hold it together. Repeat with remaining beans.

Heat a small saucepan over low heat. Add butter, brown sugar and garlic and whisk until melted and combined. Using a pastry brush, brush the mixture over top of each green bean bundle. Cover the bundles with foil and bake for 35 minutes.

BAKED CRAB RANGOON

Baked Crab Rangoon

Yield: 12 servings

Ingredients:


1 can (6 oz.) white crabmeat, drained and chopped
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 tablespoons light mayonaise
... ½ teaspoon Sriracha
2 teaspoons finely slice chives, plus more for garnish
fresh ground pepper to taste
12 won ton wrappers

Directions:


1. Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray.

2. In a medium bowl, combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper. Mix until well combined.

3. Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly. Fill the center of each won ton cup with crab mixture.

4. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives.

Frozen Cherry Mojitos

Yield: About 6 servings

Ingredients:

1 pound bag frozen pitted cherries
3 cups crushed ice, plus extra to serve if desired
1/2 cup packed fresh mint leaves
1 cup white rum
Lime Simple Syrup, recipe follows
Lime wedges and fresh cherries, for garnish

Lime Simple Syrup

1 cup sugar
1 cup water
3 limes, juiced and zested

Directions:

1. Place the frozen cherries, ice, mint, rum, and lime simple syrup in a blender. Blend until smooth.
2. Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries.

Lime Simple Syrup

In a small saucepan, combine the sugar, water, lime juice, and lime zest over medium heat. Bring to a boil, reduce heat, and simmer for about 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool to room temperature minutes before using. If making in advance, store in a sealed container within the refrigerator.

Notes:

- Not a fan of rum, give vodka a try. Not a fan of alcohol period? These were incredibly delicious without the alcohol.

BALSAMIC-GLAZED GREEN BEANS

For Added crunch and flavor, toast the nuts before sprinkling them over the cooked bean mixture.  Heat oven to 350 degrees...Spread nuts onto bottom of shallow pan.  Bake 10-15 mins., or until golden brown, stirring occasionally.   you can do this severa days ahead of time.

BALSAMIC-GLAZED GREEN BEANS:

1  lb. fresh greenbeans, trimmed
1/3  cup dried cranberries
2  tsp. butter
1/2   cup finely chopped sweet onions
1  Tbsp.  brown sugar
2  Tbsp. Kraft Balsamic Vinaigrette Dressing
1/4  cup silvered almonds

Cook beans and cranberries in simmering water in skillet 4 - 5 min. or until beans are crisp-tender.  Drain, rinse with cold water to stop the cooking.

Melt butter in large nonstick skillet on medium heat.  Add onions and sugar, cook and stir 5 min.  Add bean mixture, cook and stir 3 min. or until heated through.

Stir in dressing, cook and stir 1 min.  Top with nuts.

EASY PINEAPPLE LUSH DIP

For a colorful presentation serve with Nilla Wafers, Sliced Fresh Red and Green Apple, Sliced Fresh Pear, thick Slices of Banana, Segmented Orange or Tangerine, Seedless Red Grapes, and top dip with some fresh pomegrenate seeds...

EASY PINEAPPLE LUSH DIP:

1  pkg. (3.4oz.) Jell-O Vanilla Flavored Pudding
1  can (20 oz.) Dole Crushed Pineapple in Juice, undrained
1  cup thawed Cool Whip Whipped Topping

Add dry pudding mix to pineapple in medium bowl; whisk 2 min.  Stir in Cool Whip

5 - Minute Southwest Layered Salad

Makes an easy, quick meal.

5 - MINUTE SOUTHWEST LAYERED SALAD:

6 C. Torn Romaine Lettuce
1 (15-oz) can black beans, rinsed & drained
1 C. frozen corn, thawed
3/4 C. mild or medium salsa
3/4 C. Mexican Style cheddar cheese
1/3 C. Ranch Dressing (or drizzled as desired)
Tortilla Chips, broken (as many as desired)

Arrange lettuce in bottom of glass serving bowl or on serving plate. You also could just make each individual salad on its own plate. Layer beans, corn, salsa and cheese evenly over top of lettuce. Drizzle with dressing and sprinkle chips on top. Makes 4 Servings

Tasty Garlic Chicken

When I make this recipe of only four ingredients I always get compliments on how good it is.
You bake this at a high 500 degree oven uncovered for only 15 - 30 minutes depending on the size of the chicken breasts...Very Fast, Easy & Good!!!

TASTY GARLIC CHICKEN:

4 Boneless Skinless Chicken Breasts
4 Garlic Cloves, minced
4 Tablespoons Brown Sugar
3 Teaspoons Olive Oil

Preheat oven to 500 degrees and lightly grease a casserole dish.

In a small saute' pan, saute garlic with the oil until tender.

Remove from heat and stir in brown sugar.

Place chicken breasts in prepared baking dish and cover with the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for 15 - 30 minutes depending on size of chicken breasts.