Green Bean Cassarole

I took a lot of different recipes and made my own version and we all LOVED it! Of course, bacon makes everything yummy!

Green Bean Casserole

4 can green beans, drained (about 60oz.)

10.75oz. can cream of mushroom soup

3/4 cup sour cream

3/4 cup bacon bits, plus 1/4 cup for topping

6 oz. fried onions

1 cup cheese shredded

Combine soup, sour cream and bacon bits.

Add green beans and stir carefully.

Place into a greased casserole dish and bake at 350 for 25 minutes.

Top with onions, cheese and bacon bits and bake 10 minutes more.

(In the picture above, I didn't add the toppings and it was still delicious.)

Honey Butter

This recipe also comes from my "Christmas Recipes from the Lion House" cookbook. It was paired with the Lion House Crescent Rolls. I made it tonight to go with our cornbread and it was very yummy. Not so much "light and fluffy" as gooey, but very delicious. It made about 2 cups worth, so we have lots of left-overs.

Honey Butter

1/2 cup (1 stick) butter, softened

1/4 tsp. vanilla

1 egg yolk

1 cup honey

Whip Butter. Add vanilla and egg yolk. Gradually whip in honey until light and fluffy.

Baked Asparagus with Balsamic Butter Sauce

OK, so the butter in this makes it not quite "healthy", but it is so very yummy, and so very easy, that I say I'm allowed to eat it! It is asparagus, after all! Try it, you won't be disappointed. The Balsamic vinegar isn't overpowering - I thought it might be!

Baked Asparagus with Balsamic Butter Sauce

1 bunch fresh asparagus

2 Tbs butter

1 Tbs soy sauce

1 tsp. balsamic vinegar

Preheat oven to 400.

Snap ends off asparagus and place on a cookie sheet. Spray asparagus with cooking spray and season with a little salt and pepper.

Bake for 12 minutes or until tender.

Melt butter in the microwave. Stir in soy sauce and vinegar. Pour over baked asparagus and serve.