Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Mexican Hot Chocolate Cookies

By Leave a Comment

Print Recipe

Mexican Hot Chocolate Cookies

Bite into a crispy, chewy, spicy but mild, chocolate cookie reminiscent of the classic Mexican hot chocolate drink. This delicious chocolate cookie with a hint of cinnamon and spicy chipotle chile, will leave you wanting MORE!!
Course: Dessert
Cuisine: Mexican
Servings: 3 dozen cookies

Ingredients

  • 2 1/4 c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/2 tsp. coarse salt
  • 2 tsp. ground cinnamon divided
  • 1/2 tsp. ground chipotle chile (with an "e" not an "i") divided
  • 1 c. unsalted butter room temperature
  • 1 3/4 c. granulated sugar divided
  • 2 lg. eggs
  • 1 tsp. vanilla extract

Instructions

  • Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together flour, cocoa powder, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, and 1/4 teaspoon ground chipotle chile.
  • In the bowl of an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until pale and fluffy, about 3 to 4 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat to combine. Reduce speed to low and add flour mixture, beat to combine.
  • In a small bowl, combine the remaining 1/4 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon ground chipotle. Form heaping tablespoons of dough into balls and roll in cinnamon-sugar mixture. Place on prepared baking sheets, spacing 3 inches apart. Bake, rotating sheets halfway through until cookies are set in the center and begin to crack about 10 minutes. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.

Red Velvet Whoopie Pies with Peppermint Cream Cheese Filling

By 1 Comment

Print Recipe

Red Velvet Whoopie Pies with Peppermint Cream Cheese Filling

Two chocolaty, cake-like cookies filled with cool peppermint cream cheese filling topped with crushed peppermint candies!
Course: Dessert
Cuisine: American

Ingredients

WHOOPIE PIES:

  • 1 (18.25 oz.) box red velvet cake mix
  • 3 lg eggs
  • 1/2 c. water
  • 1/2 c. vegetable oil

PEPPERMINT CREAM CHEESE FILLING:

  • 2 (3 oz.) pkg. cream cheese softened
  • 3 T. butter softened
  • 1/2 tsp. peppermint extract
  • 3 c. confectioner's sugar
  • milk as needed

GARNISHES:

  • crushed red and green peppermint candies for decorating
  • mini chocolate chips for decorating

Instructions

  • Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
  • WHOOPIE PIES: In a large bowl, beat cake mix, eggs, water, and oil with an electric hand mixer, until well combined.
  • Scoop equal portions of batter onto the prepared baking sheets. Spread the batter with the back of a spoon into a circle.
  • Bake for 8 to 10 minutes, or until the batter is fully set. Remove from oven and cool.
  • Meanwhile, prepare the PEPPERMINT CREAM CHEESE FILLING: In a large bowl, combine softened cream cheese, butter, and peppermint extract. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in confectioners' sugar. If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency.
  • Remove the cooled cakes from the parchment paper, matching them with another one that is similar in size. Spoon or pipe peppermint filling onto the flat side of one cake, top with another cake, and sandwich together.
  • Serve cookies immediately. If chilled, let stand at room temperature for 15 minutes before serving. If desired, sprinkle each cookie with some finely chopped peppermint candies before serving or roll the edges in something fun like crushed candy canes or mini chocolate chips.
  • To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 3 days.

White Chocolate Cranberry Pistachio Fudge

By Leave a Comment

White Chocolate Cranberry Pistachio Fudge

Print Recipe

White Chocolate Cranberry Pistachio Fudge

All I want for Christmas is this FUDGE! Rich, creamy, white chocolate, studded with red cranberries and green pistachios...YUM!!
Course: Dessert
Cuisine: American
Servings: 25 pieces

Ingredients

  • 16 oz. white chocolate chopped
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tsp. vanilla
  • 2/3 c. dried cranberries chopped , divided
  • 1/2 c. dry roasted, unsalted pistachio pieces divided

Instructions

  • Line an 8-inch square baking dish with parchment or wax paper.
  • Combine the white chocolate and sweetened condensed milk in a double boiler over simmering water. Heat until the mixture melts together, whisking occasionally. Stir in the vanilla extract and remove from the heat.
  • Add all but about 2 tablespoons each of the cranberries and pistachios to the white chocolate mixture, stirring to combine. Spread the mixture into the prepared baking dish in an even layer.
  • Top with the remaining pistachios and cranberries, pressing them in slightly with a spatula if necessary. Allow fudge to set (this can be done in the fridge) and then cut into 1.5″ squares.

Homemade Frango Mint Chocolates

By 7 Comments

Homemade Frango Mint Chocolates

Print Recipe

Homemade Frango Mint Chocolates

Recipe by our grandma Dorothy - A deliciously smooth and creamy mint chocolate truffle made famous by the Fredrick & Nelson department stores here in the Pacific Northwest, Enjoy!
Course: Dessert
Cuisine: American
Servings: 64 pieces
Author: Dorothy Nyhuise

Ingredients

  • 1 (12 oz.) pkg. semi-sweet chocolate chips
  • 1/2 c. margarine or butter
  • 1 1/2 c. confectioner's sugar sifted
  • 2 lg. eggs
  • 2 tsp. vanilla extract
  • 1 tsp. peppermint extract

Instructions

  • Melt chocolate chips in a double boiler over simmering water, stirring occasionally as the chocolate melts.
  • In a large bowl, cream together margarine, sugar and eggs. Add melted chocolate, beating until the mixture is smooth, then add vanilla and peppermint.
  • Drop by the spoonful onto waxed or parchment paper lined baking sheets OR pour into a greased and parchment paper lined 8-inch square pan. Cool in the refrigerator until set.
  • To slice into small squares, use a warm damp cloth to clean the knife in between slices for a cleaner cut. Store the mints in and air tight container in the refrigerator or freezer.

Raspberry Pinwheel Cookies

By Leave a Comment

Print Recipe

Raspberry Pinwheel Cookies

A festive raspberry filled shortbread cookie, perfect for the holidays!
Course: Dessert
Cuisine: American
Servings: 24 -27 cookies

Ingredients

  • 1/2 c. unsalted butter softened
  • 1 (8 oz.) pkg. cream cheese softened
  • 3 c. all-purpose flour
  • 1/4 tsp. salt
  • confectioner's sugar
  • 1/2 c. seedless raspberry jam

Instructions

  • Preheat oven to 350 degrees. Grease or line cookie sheets with parchment paper.
  • In a large bowl, beat butter and cream cheese with an electric mixer on medium speed for 2 minutes or until; well blended. Combine flour and salt in a small bowl. Gradually add to the butter mixture, beating until well blended. Divide dough in half; shape each half into a rectangle. wrap dough in plastic wrap; refrigerate at least 30 minutes.
  • On a surface dusted with confectioners' sugar, roll out 1 dough piece into a 15-inch square. Trim and cut into 3-inch squares. Slice squares from each corner. Fold half of each corner towards center to form a pinwheel. Place on prepare cookie sheets. Repeat with the other half of dough.
  • Bake 12-14 minutes. Remove from oven; spoon 1/4 teaspoon of jam into each cookie center. Bake an additional 2 to 4 minutes or until golden brown. Remove to wire racks; cool completely. Dust with confectioners' sugar.
  • Cook's Note: If you love cinnamon sugar and nuts, use instead of jam. Just spoon onto cookie centers before forming the pinwheel. (Make sure the nuts are finely chopped)

English Toffee

By Leave a Comment

English Toffee

Print Recipe

English Toffee

Sweet buttery toffee, covered in rich dark chocolate and chopped pecans.
Course: Dessert
Cuisine: English

Ingredients

  • 3/4 c. pecans finely chopped
  • 1 c. butter
  • 1 c. sugar
  • 2 T. water
  • 1/8 tsp. salt (optional)
  • 1 tsp. pure vanilla extract
  • 8 oz. Ghirardelli 60% Cacao Bittersweet Chocolate baking bar

Instructions

  • Preheat oven to 350 degrees. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
  • With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside.
  • In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305 degrees (hard-crack stage), stirring occasionally (watch closely after it reaches 290 degrees, because the temperature will increase rapidly). When the mixture becomes dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract. Immediately pour the mixture into the foil shell. It will spread but may not reach the edges of the square. Cool at room temperature for 45 minutes, or until hard.
  • Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the toasted pecans, pressing lightly to set pecans into chocolate. Let set at room temperature 1 hour, or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.

Homemade Cranberry Sauce

By Leave a Comment

Homemade Cranberry Sauce

Print Recipe

Homemade Cranberry Sauce

Serve our homemade cranberry sauce with your holiday turkey or use just as you would jam over toast, biscuits, thumbprint cookies, pancakes, oatmeal, and vanilla ice cream!
Course: Side Dish
Cuisine: American
Servings: 2 1/2 CUPS

Ingredients

  • 1 c. orange juice
  • 3/4 to 1 c. granulated sugar
  • 1 (12 oz.) pkg. fresh cranberries
  • Juice and zest of one lemon
  • Any desired add-ins I always add a pinch of cinnamon

Instructions

  • Whisk juice and sugar together in a large saucepan over medium-high heat; add cranberries, lemon juice, and zest. Bring to a boil, reduce heat and simmer until all the berries have popped. Take a spoon of the sauce out, cool it off and taste to adjust sugar. Reduce heat to a low simmer and continue cooking for an additional 10-15 minutes.
  • Stir in any add-ins desired. Strain if a smooth sauce is desired or leave as is and allow to cool. Refrigerate; the sauce will thicken in the fridge.
  • Add-ins: Pecans, walnuts, raisins, currants, mandarin orange wedges, and spices such as nutmeg, cardamom, allspice, cinnamon. Add a couple tablespoons of hot pepper jelly or minced jalapeno to spice it up.

Cajun Deep Fried Turkey

By 2 Comments

Deep Fried Turkey

Print Recipe

Cajun Deep Fried Turkey

The bird is first injected with the Cajun spices, marinated overnight, then deep fried in less than an hour the next day!
Course: Entrée
Cuisine: American
Servings: 12

Ingredients

  • 2 c. butter
  • 1/4 c. onion juice
  • 1/4 c. garlic juice
  • 1/4 c. Louisiana-style hot sauce
  • 1/4 c. Worcestershire sauce
  • 2 T. ground black pepper
  • 1 tsp. cayenne pepper
  • 7 fluid ounces beer
  • 3 gal. peanut oil for frying or as needed
  • 1 (12 lb.) whole turkey neck and giblets removed

Instructions

  • You will need the following equipment: A pot with basket, burner and propane tank; candy thermometer to measure heat oil; meat thermometer to test turkey doneness; safety goggles; fire-safe gloves and pot holders; fire extinguisher; seasoning injector.
  • To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. (Be sure to measure for oil before marinating the turkey.)
  • Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
  • Use a marinade injecting syringe to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place the turkey in a Ziploc XL plastic bag or a Reynolds turkey-size nylon oven bag and pour the rest of the marinade over the bird. Seal the bag and place a pot or roaster pan under the bag in case of leakage. Marinate overnight in the refrigerator, turning occasionally. (Do not use a kitchen trash bag.)
  • Heat oil to 375 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. While the oil is heating, remove turkey from marinade and pat dry with paper towels.
  • When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the breast reaches 165 degrees F and the thigh reaches 180 degrees F. Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

Southern Baked Candied Yams

By Leave a Comment

Print Recipe

Southern Baked Candied Yams

Yams smothered in butter, maple, brown sugar and spices. The perfect holiday side dish!
Course: Side Dish
Cuisine: American
Servings: 12

Ingredients

  • 4 lg. yams or sweet potatoes
  • 1/2 c. unsalted butter
  • 2 c. granulated sugar
  • 1/4 c. heavy whipping cream
  • 2 1/2 to 3 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 ground clove
  • 1 - 1 1/2 T. real maple syrup
  • 1/2 T. pure vanilla extract

Instructions

  • Preheat oven to 350. Wash and dry yams. Cut off the tips of yams. Peel yams. Slice yams into ½-inch thick circles. Place into a 9 x 13-inch casserole dish; set side.
  • In a medium size pot, melt butter over medium heat. Add sugar and stir until well blended. Add whipping cream and stir until creamy. Stir in cinnamon, nutmeg, clove, maple syrup, and vanilla extract.
  • Pour mixture over yams. Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20-25 minutes. Plate and spoon syrupy sauce over the yams. Serve immediately.

Sweet Tea

By Leave a Comment

Print Recipe

Sweet Tea

Refresh your guests with a tall glass of Southern Sweet Tea garnished with lemon and a sprig of mint.
Course: Beverage
Cuisine: American
Servings: 6

Ingredients

  • 5 individual Luzianne or Lipton brand tea bags
  • 1 quart cool-filtered or bottled water
  • 1/8 tsp. baking soda optional
  • 1 (4-cup) glass measuring cup for steeping
  • 2 quart glass pitcher filled with ice
  • 1 c. granulated sugar more or less, to taste
  • Fresh lemon slices or wedges for garnish
  • Mint sprigs for garnish

Instructions

  • In a large saucepan, bring one quart water to a full rolling boil. Open and spin the tea bags together so all the strings wrap together and set them inside a 4-cup glass measuring cup with the tags hanging on the outside. Pour boiling water into the measuring cup and dip the tea bags in and out to begin releasing the tea leaves. Stick a plate on top and set the timer for 5 minutes. Let the tea bags steep.
  • Take a wooden spoon and press the tea bags up against the side of the measuring cup and toss the tea bags into your compost. Add just a pinch of baking soda to the steeped tea. It will not affect the flavor, but will take away bitterness if you happened to have burned your tea leaves.
  • Fill your glass pitcher with ice, pour the sugar on top of the ice and slowly and carefully pour the hot, steaming tea over the ice; stir well. Don’t pour hot tea directly into a glass pitcher without ice in it!!
  • Pour into glasses filled with more ice. Garnish with a slice of lemon and a sprig of mint

Honey Butter

By Leave a Comment

Honey Butter

Print Recipe

Honey Butter

Spread over your favorite biscuit, scone or pancake.
Course: Condiment
Cuisine: American
Servings: 1 cup

Ingredients

  • 1/2 c. butter softened
  • 1/2 c. honey

Instructions

  • In a small bowl, with an electric mixer, whip together softened butter and honey.
  • Spread over your favorite biscuit, scone or pancake.

Green Beans and Tomatoes

By Leave a Comment

Green Beans and Tomatoes

Print Recipe

Green Beans and Tomatoes

Green beans, tomato and sweet onions, sautéed in butter, then seasoned with fresh herbs.
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 2 lbs. fresh green beans trimmed
  • 1 T. olive oil
  • 1 T. butter
  • 1 c. sweet onion chopped
  • 1 T. minced garlic
  • 2 c. tomatoes peeled and chopped, juices retained
  • 1 T. light brown sugar
  • 1/2 c. water
  • 1/4 tsp. Dried Italian seasoning
  • 1/4 tsp. Cajun seasoning or to taste
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Trim the ends off and cut green beans into thirds, cutting on the diagonal; set aside.
  • Heat olive oil and butter in a large skillet over medium high heat. Sauté onion until tender, add garlic and cook another minute. Add tomatoes, with their juices, and the brown sugar and cook until tomatoes are softened.
  • Add the green beans and water, bring to a boil, reduce heat to medium, cover and cook, about 10 to 12 minutes or until beans reach desired tenderness, stirring occasionally. Season with Italian seasoning, Cajun seasoning, salt and pepper; taste and adjust. Serve immediately.
  • Cook's Notes: If you've got fresh herbs in your garden too, by all means substitute those for the Italian seasoning. When fresh tomatoes and green beans are not in season, substitute frozen green beans and canned tomatoes.

Popovers

By 1 Comment

Popovers

Print Recipe

Popovers

Crisp, puffy popovers with moist tender centers are a close cousin to Yorkshire pudding. Serve them right from the oven with roast beef, lamb, or pork.
Course: Bread
Cuisine: American
Servings: 12 popovers
Author: Ariel Packard

Ingredients

  • 2 c. all-purpose flour sifted
  • 1 tsp. salt
  • 4 lg. eggs
  • 2 c. milk divided, room temperature
  • 2 T. butter melted

Instructions

  • Preheat oven to 425 degrees. Generously grease 12 deep custard cups (5 oz. each) or 16 medium muffin cups.
  • Sift flour and salt together, set aside. With a hand mixer, beat eggs until light and fluffy, add flour and 1 cup milk. Continue to beat slowly until all flour is moistened. Gradually add remaining milk and melted butter, beat until smooth (about 1 to 2 minutes).
  • Fill custard or muffin cups ½ full. Bake for about 40 minutes or until deep golden brown. Serve immediately from pan.
  • Cook's Note: It is important that the oven door not be opened during baking, a blast of cold air on the popovers before their walls are set may make the steam condense and the walls collapse.

Tillamook Cheddar Cheese Mashed Potatoes

By Leave a Comment

Tillamook Cheddar Cheese Mashed Potatoes

Print Recipe

Tillamook Cheddar Cheese Mashed Potatoes

Tillamook Cheddar cheese gives depth and richness to traditional mashed potatoes. Feel free to substitute lower-fat milk and cheese to suit your diet. The dish won't be quite as luscious, but still very good.
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 2 lbs. russet potatoes
  • 3/4 to 1 c. hot milk
  • 2 T. butter
  • 1/2 tsp. onion powder
  • 1 tsp. salt or to taste
  • 1/2 tsp. ground black pepper
  • 1 c. Tillamook Extra-Sharp Cheddar cheese shredded
  • 1 T. chives chopped

Instructions

  • Peel potatoes cut into chunks, and cooked until tender. Drain cooked potatoes well and return to the pot. Add milk, butter, onion powder, salt, and pepper. Gently mash. (I like 'em lumpy)
  • Gently stir in cheddar cheese. Pour into serving bowl and sprinkle with chopped chives. Serve immediately.
  • Cook's Note: Recipe is easily multiplied for larger crowds.

Down Home Giblet Gravy

By 3 Comments

Down Home Giblet Gravy

Print Recipe

Down Home Giblet Gravy

"This is so GOOD, you'll want to drizzle it over everything on your plate!"
Course: Condiment
Cuisine: American

Ingredients

  • Giblets and neck from 1 turkey
  • 4 c. water
  • 1/2 c. butter or margarine
  • 1 sm. onion chopped
  • 1 celery rib chopped
  • 1 carrot chopped
  • 1/4 c. all-purpose flour
  • 2 egg yolks
  • 1/2 c. half and half
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. poultry seasoning
  • fresh parsley sprig for garnish

Instructions

  • Bring giblets, neck, and 4 cups water to a boil in a medium saucepan over medium heat. Cover, reduce heat, and simmer 45 minutes or until tender. Drain, reserving broth. Chop giblets and neck meat, and set aside.
  • Melt butter in a large skillet over medium heat; add chopped vegetables, and sauté 5 minutes. Add flour, stirring until smooth. Add reserved broth; cook, stirring constantly, 10 minutes or until thickened. Reduce heat to low. Remove vegetables using a hand-held, wire-mesh strainer, and discard, leaving gravy in skillet.
  • Whisk together egg yolks and half-and-half. Gradually stir about one-fourth of hot gravy into yolk mixture; add to remaining hot gravy. Add giblets and neck meat; cook, stirring constantly, 4 to 5 minutes or until a thermometer registers 160 degrees. Stir in salt, pepper, and seasoning. Serve immediately. Garnish, if desired.
  • Cook's Note: The trick is to evenly stir together the buttery sautéed vegetables and flour until perfectly smooth, preventing any lumps from forming. Just follow these easy steps, and you've got it made.

Broccoli Soufflé

By Leave a Comment

Broccoli Souffle (2)

Print Recipe

Broccoli Soufflé

This tasty broccoli casserole is the perfect side dish for a holiday dinner or everyday family meal.
Course: Side Dish
Cuisine: American, Keto
Servings: 6

Ingredients

  • 1 (10-12 oz. pkg.) frozen chopped broccoli cooked and drained
  • 2 T. butter
  • 2 T. onion finely minced
  • 2 T. all-purpose flour or almond flour
  • dash of pepper
  • 1/8 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 1/2 c. half-and-half or light cream
  • 1 1/2 c. (6 oz.) sharp cheddar cheese shredded
  • 3 lg. eggs beaten

Instructions

  • Heat oven to 350 degrees. Grease a 2 1/2-quart casserole dish. Arrange the cooked and drained broccoli in the dish.
  • Heat the butter in a large skillet; add onion and sauté for about 2 to 3 minutes, until onion is tender. Stir in flour until well blended and cook, stirring, for 1 minute. Add the pepper, nutmeg, salt, and half-and-half. Continue cooking over low heat until thickened. Stir in cheese and cook just until cheese is melted.
  • Add about 1/3 of the hot mixture to the beaten eggs; add back to the hot mixture, blending well. Pour over the broccoli. Bake for 35 to 45 minutes, until a knife inserted in the center of the broccoli casserole comes out clean.

Mamas Candied Yams

By 3 Comments

Candied Yams

Print Recipe

Mamas Candied Yams

These yummy yams were always on our Thanksgiving table when I was growing up!
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 3 med. yams or sweet potatoes
  • 1 c. pineapple tidbits
  • 1/4 c. butter cut into pieces
  • 1/2 c. brown sugar
  • 1 1/2 c. miniature marshmallows

Instructions

  • Preheat oven to 400 degrees.
  • Wash and pat dry the yams. Cut the ends off and microwave each yam (one at time) for 7 minutes. Carefully remove from the microwave and set aside to cool.
  • Peel off the skins and cut into large cubes. Place the cubed yams into a medium baking dish.
  • Scatter pineapple tidbits and butter pieces evenly over the yams. Sprinkle with brown sugar. Layer with miniature marshmallows.
  • Bake in the preheated oven for about 20 minutes, or until yams are tender and marshmallows have melted.

Green Bean Bundles

By Leave a Comment

Print Recipe

Green Bean Bundles

Fresh green beans wrapped in bacon, drizzled with garlic butter and brown sugar, then roasted until the beans are tender and the bacon is crisp.
Course: Side Dish
Cuisine: American, Keto
Servings: 8

Ingredients

  • 8 thick-cut bacon slices
  • 1 1/2 lbs. fresh green beans trimmed and blanched
  • 6 T. unsalted butter melted
  • 1 tsp. kosher salt
  • 2 cloves garlic minced
  • 1/4 c. light brown sugar firmly packed OR swerve brown sugar

Instructions

  • Preheat an oven to 350 degrees. Line a baking sheet with parchment.
  • Bring a large pot of water to boiling. Fill a large bowl with ice water; set aside.
  • Working in batches, carefully lower trimmed green beans into the boiling water, boil 2-4 minutes, drain and plunge into ice water to stop the cooking process; drain and pat dry.
  • In a large nonstick fry pan over medium heat, cook the bacon in batches until the slices are just beginning to brown along the edges. It should be soft not crisp, about 4 to 6 minutes. Transfer to a paper towel-lined plate and let cool, then cut each slice in half crosswise.
  • In a small bowl, whisk together the butter, salt and garlic.
  • Divide the green beans into 16 equal portions, about 5-6 beans each. Gather each portion into a neat bunch and wrap a half slice of bacon around the center to hold the beans together, secure with a toothpick.
  • Place the bundles on the prepared baking sheet with the loose ends of the bacon underneath. Sprinkle the brown sugar evenly over the bundles and drizzle with the butter mixture.
  • Roast until the bacon is cooked through and browned, 20 to 25 minutes. Let stand for 3 to 5 minutes. Transfer the green bean bundles to a warmed platter and serve immediately.