FRANKENCUPS!

·       Take clear throwaway cups and draw faces on them with a black Sharpie.

·       Tint your vanilla pudding with green food coloring.

·       Add to the cup. Crush Oreo’s and sprinkle on top of the pudding.

·       And there you have it…………FRANKENCUPS!

Note: 9 batches of vanilla pudding makes 30 cups!

These are so cute!

Oven Potatoes…

Better than fries!

You read that correctly… I believe these are better than fries! So simple and takes that tired basic potato to a completely different level. Each slice is crispy on the outside…tender on the inside.

Tip…Use a large wooden spoon or spatula as a barrier to prevent the knife from slicing all the way through your potatoes.

Here are the so very easy instructions…

·       Wash and dry large baking potatoes

·       Slice potatoes thin ALMOST all the way through. (See picture above)

·       Drizzle with olive oil making sure to try and get oil in each slice.  (Use your hands for this.)

·       Next drizzle some melted butter over potatoes.

·       Last… salt and pepper each potato. (You can add any herb or spice you would like also.)

·       Bake on a lined rimmed baking sheet 425 for 40 minutes.

 These potatoes would be perfect alongside almost any main dish… and are delish topped with your favorite cheese.

Corn Casserole

A family favorite!! My good friend Sandy Wood shared this with me several years ago.  What is not to love?  Corn… Corn bread… Green chiles and cheese…the perfect side!  Stand back and wait for the “can I have some more please?”

·       1 can cream corn

·       1 can whole kernel corn (drained)

·       2 eggs beaten

·       1 pkg. Jiffy corn muffin mix

·       ½ pint sour cream

·       1 can diced green chiles

·       ½ cup melted butter

·       2 c. grated cheese (longhorn or cheddar)

Mix all ingredients together. Pour into casserole dish that is sprayed with Pam. 350 for 1 hour 15 minutes. Enjoy!

Serve with Chili, Chicken, Ribs, Soups… or by itself with a green salad!

Oven roasted tomatoes

I am aware that some children… and adults do not like tomatoes. This recipe might…just maybe change their mind!! 

The side dish that says… 

"I am a little fancy".

Ingredients

·       12 plum tomatoes, halved lengthwise, cores and seeds removed

·       4 tablespoons good olive oil

·       1 1/2 tablespoons balsamic vinegar

·       2 large garlic cloves, minced

·       2 teaspoons sugar

·       1 1/2 teaspoons kosher salt

·       1/2 teaspoon freshly ground black pepper

     Directions

·       Preheat the oven to 450 degrees F. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.                   

·       Drizzle with olive oil and balsamic vinegar.

·       Sprinkle the garlic, sugar, salt, and pepper over the tomatoes.

·       Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize.

·       Serve warm or at room temperature.

 Wonderful served with…pasta, chicken, and rice.  Divine on pizza, sandwiches, and served alongside roasted asparagus.

Molly’s Green Bean Casserole

I don't know what it is about Green Bean Casserole, but I am the first one to say I love it, and I expect it at holiday meals.  This is my version of it.  I realize there are thousands of recipes for this sacred side dish, but mine is the best… sorry.

Ingredients

     1 can cream of mushroom soup
3/4 cup evaporated milk
1/4 tsp. Pepper
2 cans French style green beans (drained)
1 can whole green beans (drained)
1 can French fried onions
1 small can sliced water chestnuts drained well (optional)

Directions

·       Combine soup, milk, and pepper in a 2 quart baking dish and mix well.  (I always spray my dish with Pam first.)

·       Stir in beans and 3/4 cup of onions.  ( add water chestnuts now if you like)

·       Bake at 350 degrees for 30 minutes till hot and bubbly… then stir.

·       Sprinkle remaining onions on top and bake 5-10 minutes longer or until onions are golden.

*You cannot have too many fried onions.  I buy the bigger can and always use more than the recipe calls for.

* I usually quadruple this recipe…

Pumpkin Dump Cake

I hate the name of this cake… yet I absolutely LOVE this cake! Quick to make and I promise quick to be eaten! Just read the ingredients…

How could this not be a little piece of pumpkin heaven??

Ingredients

·       15 oz. can Pumpkin Puree

·       10 oz. can Evaporated Milk

·       1 cup light brown sugar

·       3 eggs

·       3 tsp. pumpkin pie spice

·       1 box yellow cake mix

·       1 cup (2 sticks) butter melted

·       1 cup coarsely crushed graham crackers or pecans

·       1/2 cup toffee bits (optional)

How to Make

1.    Preheat oven to 350.  Spray a 9×13 baking pan lightly with cooking/baking spray.

2.   In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.

3.   Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee bits.

4.   Pour your melted butter evenly on top. Bake for 45-50 minutes until center is set and edges are lightly browned.