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speeddiva · October 27, 2017

This is a good alternative to green bean casserole. it’s made in the slow cooker so it has the bonus of freeing up oven space.

BBQ green beans

4 (14.5 oz.) cans green beans, rinsed and drained

8 slices thickly-cut bacon, cooked and crumbled, 2 tablespoons drippings reserved

1/2 yellow onion, finely chopped

1/2 cup ketchup

1/3 cup brown sugar, packed

1/3 cup BBQ sauce

1/4 cup honey

1 tablespoon Worcestershire sauce

1/2 teaspoon red pepper flakes

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground pepper, to taste

In a large bowl, combine ketchup, brown sugar, BBQ sauce, honey, Worcestershire sauce and cayenne until combined. Season with salt and pepper to taste.

If using, heat 2 tablespoons reserved bacon drippings in a large pan or skillet over medium-high heat and sauté onion until softened and translucent. Season with salt, pepper and red pepper flakes, then remove from heat.

Place green beans and onions (including remaining bacon grease) in a lightly greased slow cooker, then pour BBQ ketchup mixture over them.

Mix everything together until incorporated, then top with crumbled bacon.

Cover slow cooker and cook on high for 2-3 hours, or on low for 4-5 hours.

Edited October 28, 2017 by speeddiva

cllehto · October 28, 2017

Merry Chocolate Nut Clusters

2 c chocolate chips

1Tbsp crisco

3 c peanuts

Microwave the chocolate chips and crisco in a microwaveable bowl for 2 minutes stirring at 30 second intervals. Adjust time to ensure all chips are melted.

Stir in peanuts

Drop by spoonful onto wax paper lined cookie sheet.

Chill in refrigerator for 1 hour

Remove from paper and eat

Store leftover nut clusters in refrigerator.

redeyejay · October 29, 2017

VENISON CHILI RECIPE

Ingredients

2 pounds venison, cubed or ground

1/4 cup flour (of your choice)

2 tablespoons olive oil

1 can diced tomatoes in green chilis

½ cup chicken broth

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon sea salt

1 can white kidney beans

1 can white mountain beans

1 can black beans

1 medium green bell pepper

7 mini heirloom tomatoes

three cheese blend, shredded

Preparation

Cut venison into 1/2 inch – 1 inch cubes and rinse thoroughly. Put the flour on a plate and roll the meat around in the flour in batches coating it. In a large chili pot, brown the meat in the olive oil until fully cooked. Add tomatoes, chicken broth, salt, cumin and chili powder. Cover the pan and cook on low heat for 1 hour, stirring occasionally. Add all of the beans, drained and diced green pepper to the chili. Cut the tomatoes in halves or quarters, depending on the size of the tomato and add to the chili. Cook covered on low for a half hour more or until done, stirring occasionally. Serve with a small handful of cheese to garnish.

abentley · October 30, 2017

This a twisted version of your favorite cinnamon roll recipe! Candy cane rolls! My family LOVES them, and I created this version when my boys were tiny, and yet it is their favorite request every year. I have used peppermint candy canes as well as the " red hot " cinnamon variety as well.

I batch of your favorite sweet roll dough or even loaves of Rhodes dough thawed works beautifully.

Roll dough into large rectangle

cover dough with 1/4 cup melted butter and 2 tbsp vanilla

I box crushed candy canes sprinkled evenly over the dough( pulse in a blender)

Roll and cut as you would regular cinnamon rolls,proof and bake according to dough recipe used. Let cool at frost with a standard buttercream frosting! Enjoy!

wittenlover · October 30, 2017

This a twisted version of your favorite cinnamon roll recipe! Candy cane rolls! My family LOVES them, and I created this version when my boys were tiny, and yet it is their favorite request every year. I have used peppermint candy canes as well as the " red hot " cinnamon variety as well.

I batch of your favorite sweet roll dough or even loaves of Rhodes dough thawed works beautifully.

Roll dough into large rectangle
cover dough with 1/4 cup melted butter and 2 tbsp vanilla
I box crushed candy canes sprinkled evenly over the dough( pulse in a blender)

Roll and cut as you would regular cinnamon rolls,proof and bake according to dough recipe used. Let cool at frost with a standard buttercream frosting! Enjoy!

Sounds amazing! May have to try these this year!

jesusluvu · October 30, 2017

Christmas Punch

INGREDIENTS

2 cups chilled pomegranate juice

1 cup chilled cranberry juice

8 ounces (1 cup) vodka

8 ounces (1 cup) Cointreau or other orange-flavored liqueur

1 cup chilled club soda

1/2 cup fresh lemon juice (from 6 lemons)

1/2 cup Simple Syrup for Mixed Drinks

DIRECTIONS

Combine pomegranate and cranberry juice, vodka, Cointreau, club soda, lemon juice, and simple syrup in a punch bowl. Fill glasses with cranberries frozen in ice cubes, and serve. Garnish with lemon slices if desired.

This a twisted version of your favorite cinnamon roll recipe! Candy cane rolls! My family LOVES them, and I created this version when my boys were tiny, and yet it is their favorite request every year. I have used peppermint candy canes as well as the " red hot " cinnamon variety as well.

I batch of your favorite sweet roll dough or even loaves of Rhodes dough thawed works beautifully.

Roll dough into large rectangle
cover dough with 1/4 cup melted butter and 2 tbsp vanilla
I box crushed candy canes sprinkled evenly over the dough( pulse in a blender)

Roll and cut as you would regular cinnamon rolls,proof and bake according to dough recipe used. Let cool at frost with a standard buttercream frosting! Enjoy!

. Must try this

ilikefree · October 30, 2017

Super simple but they go quick!

Chocolate Kiss Pretzels

Line a cookie sheet with parchment paper and line up square pretzels over the entire thing. Place an unwrapped Hershey Kiss on each pretzel. Place in 200 degree oven just long enough to soften the chocolate a little, shouldn't take more than 5 minutes. Just want the chocolate softened, not melted. Remove from the oven and while they are still soft, press an M&M (I but the red and green Christmas ones) onto each kiss. Let set so chocolate hardens again (can put in refrigerator to speed the process). Keep in a covered container.

speeddiva · October 30, 2017

Super simple but they go quick!

Chocolate Kiss Pretzels

Line a cookie sheet with parchment paper and line up square pretzels over the entire thing. Place an unwrapped Hershey Kiss on each pretzel. Place in 200 degree oven just long enough to soften the chocolate a little, shouldn't take more than 5 minutes. Just want the chocolate softened, not melted. Remove from the oven and while they are still soft, press an M&M (I but the red and green Christmas ones) onto each kiss. Let set so chocolate hardens again (can put in refrigerator to speed the process). Keep in a covered container.

I do these with round pretzels. The kids call them reindeer noses.

Illinoismom · October 31, 2017

I usually post lots of recipes but this year just this one,

We made this for for the first time for my daughters Halloween party

could not believe the hit it was

place all in crock pot on low till all melted about 4-6 hours

Chicken enchilada dip

4 cups pepper jack cheese

2 cups enchilada sauce

1 small rotisserie chicken shredded

12 oz cream cheese

2 cans chiles

2 tbsp taco seasoning

tortilla chips for dipping

awesome punch

1 750 ml bottle vodka

1/2 cup orange liqueur

6 cups 48 oz fruit punch

6 cups apple juice

6 cups cranberry juice

2 liters ginger ale

mix all together stir well add ice

Edited October 31, 2017 by Illinoismom

julz0420 · October 31, 2017

Red Velvet Milk Shake

6 scoops French vanilla ice cream

1/4 c red velvet cake mix

2 Tbsp cream cheese (room temp)

2-3 drops of red cake decorating gel

3 Tbsp Chocolate syrup

1 1/4 c whole milk

1 tsp pure vanilla extract

Whipped Cream

Put ice cream, cake mix, cream cheese, decoration gel, chocolate syrup, milk, and vanilla into a blender. Blend well, adding more milk for thinner shakes. Garnish with whipped cream, sprinkles and cherries

chester5 · October 31, 2017

LIbby's Pumpkin Roll INGREDIENTS

CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

IN THIS RECIPE

LIBBY'S® 100% PURE PUMPKIN

BUY NOW

INSTRUCTIONS

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Kash · October 31, 2017

Merry Chocolate Nut Clusters

2 c chocolate chips
1Tbsp crisco
3 c peanuts

Microwave the chocolate chips and crisco in a microwaveable bowl for 2 minutes stirring at 30 second intervals. Adjust time to ensure all chips are melted.
Stir in peanuts
Drop by spoonful onto wax paper lined cookie sheet.
Chill in refrigerator for 1 hour
Remove from paper and eat
Store leftover nut clusters in refrigerator.

We do a version of this, but we add crushed candy canes, pretzel pieces, and m & m's.

HansieDZ · November 1, 2017

Corn pudding! (The name sounds so vile to me and because of that, I refused to try it for years...boy was I missing out...absolutely the most delicious thing ever!) I make it every year at Thanksgiving and Christmas and it is always a hit! A delicious comfort food. I usually double this recipe and use a larger baking dish.

1 can of creamed corn
1 can whole kernel corn
1/4 pound of butter softened
1 package Jiffy cornbread mix
8 oz of sour cream

Preheat oven to 350 degrees F. Put butter in 2 quart casserole dish, place in oven until melted.

Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

We add a cup of shredded cheese to it and call it Corn Casserole! I make it just about every holiday even if I'm usually the only one who eats it :sidesplit

jesusluvu · November 1, 2017

These sound so good.........

nini · November 1, 2017

There are so many great recipes here!

This is my easy & go-to recipe for Christmas morning-

Breakfast Casserole

6 eggs

1 cup milk

1 cup Bisquick

1 lb breakfast sausage, cooked & cooled

1 cup of shredded cheese

Salt & pepper to your liking

Mix together & pour into a greased 9x13 pan. Store in fridge overnight. Bake at 350 for 40 mins or until eggs are set.

My favorite part of this recipe is that I can put it together the day before & put it right in the oven to bake while presents are being opened.

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Kash · November 1, 2017

There are so many great recipes here!
This is my easy & go-to recipe for Christmas morning-

Breakfast Casserole
6 eggs
1 cup milk
1 cup Bisquick
1 lb breakfast sausage, cooked & cooled
1 cup of shredded cheese
Salt & pepper to your liking

Mix together & pour into a greased 9x13 pan. Store in fridge overnight. Bake at 350 for 40 mins or until eggs are set.

My favorite part of this recipe is that I can put it together the day before & put it right in the oven to bake while presents are being opened.

Sent from my iPhone using GottaDEAL

I tried something like that last year in the crockpot on low overnight (about 6 hours). YUCK!! Maybe I'll do yours this year and just pop it in the oven.

totallyBF · November 1, 2017

shirley temple cake:

Cooking spra y, for pan

1 box cake mix

1 can 7-up

2/3 c. maraschino cherr ies without stems

1 tbsp. flour

2 c. powdere d sugar

1/4 c. Marasch ino Cherry Juice

1/4 c. heavy cream

1 tsp. vanilla

12 maraschino cherries with stems, for garnish

Preheat oven to 350° and grease a bundt pan with cooking spray. In a large bowl, combine cake mix with can of 7-up.

Toss stemless cherries with flour and fold into cake batte r. When smooth, pour into prepared bundt pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 10 minutes before inverting onto cooling rack to cool completely.

Meanwhile, make glaze. In a medium bowl, combine powdered sugar with cherry juice, cream, and vanilla. Whisk until smooth and fully combined.

When bundt cake is cooled, drizzle with glaze. Top with maraschino cherries and serve.

m13april · November 2, 2017

I make this French toast for Christmas breakfast every year. It is easy to prepare the night before and can be baking while opening presents. I use french bread and dark brown sugar.

https://www.tablespoon.com/recipes/overnight-french-toast/dc9d4207-98ec-4858-b1d1-93a53c6b1a27

Overnight French Toast

Ingredients

1/4

cup (half a stick) butter, melted SAVE $

3/4

cup packed light brown sugar SAVE $

1

loaf brioche or challah, cut into 1 1/2-inch slices

8

eggs, slightly beaten SAVE $

1

cup whole milk SAVE $

1

tablespoon vanilla extract

1

teaspoon ground cinnamon SAVE $

1/4

teaspoon ground ginger

1/2

cup pecans, chopped

1/8

teaspoon salt

Maple syrup and powdered sugar for topping (optional) SAVE $

Get Ingredients

Powered by Chicory

Steps

1
In a small bowl, combine brown sugar and melted butter and pour on the bottom of a 9x13-inch baking dish. Arrange slices of bread in the baking dish, overlapping if necessary.
2
Combine milk, eggs, vanilla, salt, cinnamon and ginger in a bowl and pour evenly over bread slices. Sprinkle chopped pecans over bread slices.
3
Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
4
In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheat your oven to 350°F.
5
Bake casserole for 30-35 minutes. If top starts browning too quickly, loosely cover with foil for the last 10 minutes or so to keep the casserole from drying out.
6
Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.

tracy0504 · November 2, 2017

I make this French toast for Christmas breakfast every year. It is easy to prepare the night before and can be baking while opening presents. I use french bread and dark brown sugar.

https://www.tablespoon.com/recipes/overnight-french-toast/dc9d4207-98ec-4858-b1d1-93a53c6b1a27

Overnight French Toast
Ingredients

1/4
cup (half a stick) butter, melted SAVE $

3/4
cup packed light brown sugar SAVE $

1
loaf brioche or challah, cut into 1 1/2-inch slices

8
eggs, slightly beaten SAVE $

1
cup whole milk SAVE $

1
tablespoon vanilla extract

1
teaspoon ground cinnamon SAVE $

1/4
teaspoon ground ginger

1/2
cup pecans, chopped

1/8
teaspoon salt

Maple syrup and powdered sugar for topping (optional) SAVE $
Get Ingredients
Powered by Chicory
Steps

1
In a small bowl, combine brown sugar and melted butter and pour on the bottom of a 9x13-inch baking dish. Arrange slices of bread in the baking dish, overlapping if necessary.

2
Combine milk, eggs, vanilla, salt, cinnamon and ginger in a bowl and pour evenly over bread slices. Sprinkle chopped pecans over bread slices.

3
Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.

4
In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheat your oven to 350°F.

5
Bake casserole for 30-35 minutes. If top starts browning too quickly, loosely cover with foil for the last 10 minutes or so to keep the casserole from drying out.

6
Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.

I may be making this for Christmas breakfast this year!!!!

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Reinholt1 · November 2, 2017

A very easy and yummy dessert

Dump Cake
1 box of yellow cake mix
1 can of cherry pie filling
1 can of crushed pineapples
2 sticks of melted butter

Dump the can of cherry pie filling on bottom of cake pan. Dump the pineapples(juice an all) on top of that and then pour the dry cake mix over the pineapples. Pour the melted butter over top of the cake mix. Bake at 350 for around 30 - 45 minutes or until golden brown. Can use any variations of pie filling, canned fruit. We've tried it with many and their all delicious. This is always a hit at my house.

This is a favorite at our house too. You can do this in a crock pot too. It takes 2 1/2 hours on high or 3 1/2 hours on low to bake in my crock pot. (Give a little more or less time for your crock pot.)

Another variation on this (A favorite of mom's) is to take frozen fruit (Mom puts up peaches in summer for this but you can get a bag of frozen fruit from the grocery store. Add a little water to the store bought bag to make some juice. About 1/2 to 3/4 cup.) Dump the frozen fruit in the crock pot. Add some brown sugar and cinnamon and a dash of vanilla extract on top of the fruit. (To taste. Come on! It's a dump cake. Who measures??). Then dump a whole box of a moist or pudding yellow cake mix on top and then pour 1 stick of melted butter on that. It takes 2 1/2 hours on high or 3 1/2 hours on low in my crock pot. It's just ooey gooey sweet warm comfort food. Serve warm with ice cream or whipping cream.

Brad · November 2, 2017

The 15 winners are:

julz0420
nini
stewarta4
Illinoismom
AuntieJul
cjdav
speeddiva
Kanyon71
ilikefree
Kash
ogadoga
HansieDZ
Gator Pam
jendeere
redeyejay

Congrats and look for a PM from me soon to claim your t-shirt.

Another contest coming soon!

queenkishaa · November 2, 2017

Congratulations

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HanShotFirst · November 2, 2017

Congrats to the winners! I can't wait to try some of these recipes. They all sound so yummy.

Kanyon71 · November 2, 2017

Cool I won, congrats to the other winners also.

I may still post a couple more in here. Just need to dig up my Paula Deen French Toast Casserole and my Hashbrown Casserole recipes

speeddiva · November 2, 2017

Yay! Thank you and congratulations everyone.

HanShotFirst · November 2, 2017

Cool I won, congrats to the other winners also.

I may still post a couple more in here. Just need to dig up my Paula Deen French Toast Casserole and my Hashbrown Casserole recipes

mmmmm Paula Deen recipe. Automatically sounds good.

Bopeep · November 2, 2017

Congrats to the winners! I have to go through here and copy all the yummy recipes.

Kanyon71 · November 2, 2017

Paula Deen French Toast Casserole:

Ingredients

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra
bread for garlic toast or bread crumbs). Arrange slices in a
generously buttered 9 by 13-inch flat baking dish in 2 rows,
overlapping the slices. In a large bowl, combine the eggs, half-and-
half, milk, sugar, vanilla, cinnamon, nutmeg and salt and
beat with a rotary beater or whisk until blended but not too
bubbly. Pour mixture over the bread slices, making sure all are
covered evenly with the milk-egg mixture. Spoon some of the
mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup.

Praline Topping:
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast
Casserole.

tracy0504 · November 2, 2017

Congrats everyone!!!!

Sent from my SM-G930V using GottaDEAL mobile app

Paula Deen French Toast Casserole:

Ingredients

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra
bread for garlic toast or bread crumbs). Arrange slices in a
generously buttered 9 by 13-inch flat baking dish in 2 rows,
overlapping the slices. In a large bowl, combine the eggs, half-and-
half, milk, sugar, vanilla, cinnamon, nutmeg and salt and
beat with a rotary beater or whisk until blended but not too
bubbly. Pour mixture over the bread slices, making sure all are
covered evenly with the milk-egg mixture. Spoon some of the
mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup.

Praline Topping:
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast
Casserole.

Sounds amazing...may have to try this one...

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dealdiva · November 2, 2017

Giant Ginger Cookies (bhg receipe)

I make these every Christmas and they are outstanding. Great flavor and they bake up great! You won't be disappointed.

Giant Ginger Cookies

4 ½ cups all-purpose flour

4 teaspoons ground ginger

2 teaspoons baking soda

1 ½ teaspoons ground cinnamon

1teaspoon ground cloves

¼ teaspoon salt

1 1/2cups shortening

2cups granulated sugar

2 eggs

½ cup molasses

¾ cup coarse sugar or granulated sugar

Directions

1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.

http://images.meredith.com/content/dam/bhg/Images/recipe/35/R031285.jpg.rendition.largest.jpg

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