Asparagus Bundles

 2 pounds fresh asparagus, ends trimmed

12 slices bacon

1/2 cup light brown sugar

1/2 cup (1 stick) butter

1 tablespoon soy sauce

1/2 teaspoon garlic salt

1/4 teaspoon pepper

Preheat oven to 400 degrees, or 375 degrees for convection.  Divide the asparagus spears into 12 bundles.  Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the asparagus.  Secure the bacon with a toothpick if needed.  Lay the bundles in a low-sided casserole dish.  In a medium saucepan, combine brown sugar, butter, soy sauce, garlic salt, and pepper.  Bring the mixture to a boil.  Pour the hot sugar mixture over the asparagus bundles.  Transfer the dish to the oven and roast until bacon is fully cooked, about 30 minutes.  

💗Trisha Yearwood Recipe

Hot Chocolate Bar Ideas

Colored Mallows

Mini Mallows

Mini Candy Canes

Crushed Candy Cane

Whoppers

Andes Mints

Candy Sprinkles

Lindt Chocolate Truffles

Toffee Bits

Carmel Bits

1/2 & 1/2

Torani Liquid Flavors

Whipped Cream

Flavored Coffee Creamer

Little Stir-Straws

Mini Chocolate Chips

Put in various-sized Mason Jars to serve.

💗https://littlespicejar.com/hot-chocolate-bar-party/

Cinnamon Almonds in the Crockpot

1 1/4 cup sugar

1 1/4 cup brown sugar

2 Tbls cinnamon

1/2 tsp salt

2 egg whites, divided

3 tsp vanilla, divided

5 cups plain raw almonds

1/8-1/4 cup water

Prepare your crockpot by spraying with oil and heating it on low while you prepare the almonds.  

Mix together sugars, cinnamon, and salt in a large bowl.

In another large bowl, beat 1 egg white and 2 tsp vanilla until it is frothy.

Put almonds in the egg white mixture and stir to coat.  This will help the sugar mixture stick to the almonds during the cooking process.

Add almonds to crockpot.  Pour the cinnamon/sugar mixture over the almonds and stir it around to coat.  

Cook for about an hour.  Prepare second egg white and remaining vanilla the same as before.  Pour over almonds in crockpot and stir until completely coated.  This second egg white will make sure more sugar will stick to almonds.

Continue cooking on low until sugar has coated almonds...3-4 hours, stirring every 20-30 minutes.

Stir in water.

Pour into a single layer onto parchment paper and let it sit until dry and crunchy.

These are so tasty and make your house smell amazing!

💗Recipe adapted from "Favorite Family Recipes"

Magnolia Bakery Banana Pudding

 

• 1 (14 oz.) can sweetened condensed milk
• 1 1/2 cups ice cold water
• 1 (3.4 oz.) box vanilla instant pudding mix
• 3 cups heavy cream
• 4 cups sliced barely ripe bananas
• 1 (12 oz.) box Nilla Wafers
• 
  

1. In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
2. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
3. Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works).
4. To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown.

                                                           

💗The Girl Who Ate Everything

Hamburger Stroganoff

1 lb ground beef

1 medium onion chopped

1/4 cup butter

3 Tbls flour

1 tsp salt

1 tsp minced garlic

1/4 tsp pepper

1-8 oz can mushrooms, stems and pieces, drained (opt)

1 can cream of mushroom soup

1 can cream of chicken soup

2 cup sour cream

1-12 oz package hot cooked wide egg noodles (or rice)

In large skillet, cook and stir ground beef and onion in butter until onion is tender.  Stir in four, salt, garlic, mushrooms, and pepper; cook 5 minutes, stirring constantly.  Remove from heat.

Stir in soup; simmer uncovered 10 minutes.  Stir in sour cream; heat through.  Serve over noodles or rice.  

Serves 4-6

Scalloped-AuGratin Potatoes

1/4 C butter

1 large onion

2 cloves minced garlic

1/3 C flour

2 C heavy cream

1 can cream of mushroom soup

1 C chicken broth

3 lbs potatoes, peeled and sliced 1/8" thick

Salt & pepper

Preheat oven to 350

Sauce--

1. To make the sauce, add butter, onion, and garlic to a medium pan. Cook over medium heat until onion is softened.  Add flour and cook for 1-2 minutes.

2.  Reduce heat to low.  Combine milk and broth.  Add a small amount at a time whisking to thicken.  The mixture will become very thick.  Add soup and continue adding a little bit of liquid at a time whisking until smooth.

3.  Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. 

Assembly--

1. Grease a 9"x13" baking dish.  Place 1/3 of the potatoes in the bottom and season with salt and pepper.  Pour 1/3 of the cream sauce over top.

2.  Repeat layers ending with cream sauce.  Cover and bake for 45 minutes.

3.  Uncover and top with cheese, if desired.  Bake for an additional 35-45 minutes or until golden brown and potatoes are tender.  Broil for 3-4 minutes to obtain golden top, if desired. 

4.  Allow to rest for 15 minutes before serving.

Better Than...Anything Cake

1 Duncan Hines Yellow Cake Mix

1-3.9 oz box instant chocolate pudding

2 C warm water

2 eggs

Mix dry cake mix and dry pudding mix together.  Add water and eggs and stir until blended.

Spray 9X13 or jelly roll pan with spray and bake at 350 for 35 minutes, or until toothpick comes out clean.

Remove from oven and cool.

Frosting for 9X13--

4 Tbls melted butter

1 C powdered sugar

2 egg yolks

Use beater to blend together, then fold in 

8 oz thawed Cool Whip by hand

Spread on cake, then top with 4 frozen and crushed Heath or Skor candy bars.

Refrigerate.

Frosting for jelly roll pan--

6 Tbls melted butter

1 1/2 C powdered sugar

3 egg yolks

Use beater to blend together, then fold in

12 oz thawed Cool Whip by hand

Spread on cake, then top with 6 frozen and crushed Heath or Skor candy bars.

Refrigerate.

Enjoy!

*Refrigerate leftovers.

💗Donna LeBaron