My Healthier (and Tastier) Green Bean Casserole for any Season

So, if you know me, you know I LOVE casseroles!  Especially for dinner parties.  They can be made ahead and incorporate all kinds of goodness into one dish.  One of my favorites to make as a side for dinner parties is Green Bean Casserole, because people love it.  Although, I will admit in my lazier college days sometimes green bean casserole was my dinner.  Here is my twist on a classic.

*Easter Brunch photo courtesy of my little sister, Jennifer Hofmann 

Ingredients:

1 1/2 to 2 lbs FRESH green beans cleaned with the ends snapped off and snapped in half (in a bind you can use 4 (14.5 oz.)  cans of french style green beans with the water drained instead)

1 (14.75 oz.) can Cream of Mushroom Soup (large can)

1 tsp. black pepper

1 cup skim milk

1/2 plus 2/3+ cup french fried onions (generic works fine)

Directions:

Preheat oven to 350 degrees.  

Boil water in large pot.  Once water is rapidly boiling add green beans.  Cook for 2-4 minutes until slightly tender, do not overcook (you will be putting them in the oven too, and the less they cook the healthier for you they are).  Drain and set aside.  Skip this step if using canned beans.

Place the cream of mushroom soup, milk, pepper, and 1/2 cup french fried onions in a 13X9 inch pan (or other large casserole dish).  Stir to incorporate.  Add the beans and stir well to cover beans with sauce.  Cover dish with foil.  Bake for 30-40 minutes, until warmed through.  Remove from oven, uncover, add remaining french fried onions to cover (using more if necessary to cover or if you just really love french fried onions, like me).  Return to oven and bake uncovered for 5-10 minutes.  Serve Hot.  ENJOY!!!

Serves 8-12.

Cinnamon Sugar Mini Pretzels for a Hot and Humid Vacation to the Deep South

This is a delicious and super easy recipe for a fun snack.  Great for movie-watching, car trips or picnics.  I brought it on our most recent vacation to Hilton head Island and it was gone almost immediately.  You may want to make two batches ;) Enjoy!

Ingredients:

16 oz. package mini pretzels

2/3 cup sugar

1 stick butter melted

2 tsp. cinnamon

Directions:

Preheat oven to 300 degrees.  Mix melted butter, sugar and cinnamon in a large mixing bowl until blended.  Add pretzels and stir with a spatula until pretzels are well coated and there isn't a bunch of buttery goodness left on the bottom of the bowl.  Place an oven safe silicone non-stick sheet or parchment paper on the bottom of a jelly roll pan (cookie sheet sized).  Evenly spread the pretzels in the pan, making sure to get all the buttery mixture onto the pretzels.  Bake for 10 minutes, then mix the pretzels around and bake for 5 more minutes.  Let cool.  Store in an air-tight container.  Do not cover and store until fully cooled (or moisture from the heat will cause your pretzels to get soggy)!

Graham Cracker Crust

Great for pies!

Ingredients:

1 1/4 cup graham cracker crumbs
1/4 cup sugar
5 Tbsp. butter

Directions:

Turn oven on to 350 degrees.  Place the butter in a pie dish and put in oven until butter is just melted.  Take out of oven, add sugar and graham cracker crumbs and mix with a fork until incorporated and moist.  Lightly press into bottom and sides of pan with fingers being careful not to burn yourself on the dish.   Bake at 350 degrees for 6- 8 minutes,  Set aside to cool.

***To make a chocolate graham cracker crust simply substitute chocolate graham cracker crumbs or oreo crumbs.

Summertime Dark Chocolate Peanut Butter Ice Cream

Heavenly and lower-fat...say no more

Ingredients:

2 1/2 plus 1/2 cup skim milk

1/3 cup cocoa powder

2/3 cup sugar

pinch of salt

3 Tbsp. cornstarch

3/4 cup chocolate pieces (preferably dark)

1/2 cup peanut butter

Directions:

In a medium saucepan on medium high heat cook 2 1/2 cups milk, sugar, salt and cocoa powder until milk is about to boil, about 5-10 minutes.  Mix 1/2 cup milk with the cornstarch until combined.  Add to heated milk-chocolate mixture, and cook until thick.  Turn off heat.  Add chocolate and stir until chocolate is melted.  Cool in refrigerator.  When completely cooled pour into ice cream maker and follow instructions of ice cream maker.  With my Cuisinart, I pour the mixture into the machine, and let churn 30 minutes.  Once ice cream is ready, barely stir in tablespoon fulls of peanut butter so there are large chucks within the mixture.  Place in freezer-safe container and cover tightly.  Let harden in freezer.  Prior to serving let sit out for about 5 to 10 minutes.

Lazy Lady's Faux Cheesecake for a Spring Mother's Day Brunch

Lazy Lady's Faux Cheesecake Sans the Cream Cheese

So this pie is delicious and super easy.  The filling can easily be spread between two pie crusts or one very full pie crust, so depending on how many people you need to feed, you can make 1 or 2 pies.

Ingredients:

Graham Cracker Crust (if making two pies, you will need to make two crusts so double everything below):

1 1/4 cup graham cracker crumbs
1/4 cup sugar
5 Tbsp. butter

Filling:

1 (14 ounce) can low-fat sweetened condensed milk
1 (8 ounce)  tub of light cool whip
1 cup pecans, walnuts or almonds
1 (15 ounce) can mandarin orange slices drained (or can use fresh or canned pineapple drained, or 2 cups sliced fresh strawberries or peaches instead)
3 Tbsp. lemon juice

Topping (if making two pies you will need 1/2 cup of strawberries per pie):

1/2 cup sliced fresh strawberries

Directions:

Turn oven on to 350 degrees.  Place the butter in a pie dish and put in oven until butter is just melted.  Take out of oven, add sugar and graham cracker crumbs and mix with a fork until incorporated and moist.  Lightly press into bottom and sides of pan with fingers being careful not to burn yourself on the dish.  If making two crusts, repeat with a second pie dish.  Bake at 350 degrees for 8 minutes,  Set aside to cool.

In a medium bowl mix all filling ingredients together with a spatula until well incorporated.  Spread into cool prepared pie crust(s).  If making two pies, split filling equally between the two pies.

Decorate the top of the pie(s) with sliced strawberries to your liking.  

Refrigerate for at least 2 hours, then serve.  Pies can also be frozen and served later.  If freezing a pie, it will need to thaw in the refrigerator for about 4 hours prior to serving.

Enjoy!