Arkansas Green Beans

◾5 (15-ounce) cans green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too) ◾12 slices bacon ◾2/3 cup brown sugar ◾1/4 cup butter, melted ◾7 teaspoons soy sauce ◾1 1/2 teaspoons garlic powder Preheat oven to 350 degrees. Place the drained green beans in a 9×13″ baking pan. Cook bacon in a frying pan on your stove top or in a microwave on a microwave-safe plate until bacon strips are cooked enough to chop into large pieces (they should be done, but not real crispy). Sprinkle the bacon pieces on top of the green beans. Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour this mixture over the green beans and bacon. Bake uncovered at 350 degrees for 40 minutes. Remove from oven and serve.

Virgin Watermelon Lime Margarita

3 cups watermelon, cubed and frozen, 1 ripe banana, peeled and frozen, Zest from 2 limes. Juice from 2 limes (about 4 tablespoons), 1/2 cup water blend together and serve

Virgin Strawberry Daiquiri

Virgin Strawberry Daiquiri for kids on Valentine's Day. Blend 12 oz. Sprite or Mountain Dew, 10 frozen strawberries & 1/2-1 cup ice cubes. Garnish with Reddi Whip & a maraschino cherry, yummy!

Bacon Ranch Crock Pot Chicken

Bacon Ranch Slowcooker Chicken 4 Servings 2 butterball turkey bacon strips, cooked and shredded 1 tsp minced garlic 1 package ranch dressing mix 1 10.75 oz can condensed cream of chicken soup 1 cup fat-free sour cream 16 oz. chicken breasts, frozen or defrosted/raw 8 oz. pasta (I used rigatoni), cooked Combine the first five ingredients. Place frozen or defrosted/raw chicken in slowcooker sprayed with nonstick cooking spray and pour sauce over the top (do NOT include water like the can mentions). Cook on high for 3.5 hours. Shred chicken with two forks. Cook pasta per package instructions on stove. Serve chicken over pasta. I also added a package of frozen peas.

Chocolate Cherry Dr Pepper Cobbler in the Crock Pot

One 21 oz can of Cherry Pie Filling One Devils Food Cake Mix One 20oz bottle of Dr. Pepper ½ C Butter (I use a 3 quart Crockpot for this) Step 1: Grease your Crockpot then evenly spread the cherries in the bottom. Step 2: Add the dry cake mix and spread it out evenly. Step 3: Add the Dr Pepper. Make sure that you don't just pour it all in one spot. Use even motion and spread over the entire cake mix as best you can. I love how much it bubbles up and gets frothy! Step 4: Cube the Butter. Step 5: Spread the cubed butter over the top of the Dr. Pepper froth. Step 6: Add the lid and set on High for about two hours. Step 7: When the two hours is up check to make sure it's done. This is how it should look when done. Step 8: Try not eat too much! Top with Vanilla Ice Cream and Enjoy! If you don't cover the cake mix evenly with the Dr. Pepper there will likely be chunks of dry cake mix throughout so be mindful of that (I actually like getting a little chunk of dry mix in a bite). We serve this in large bowls with Vanilla Ice Cream. It should serve 5 or 6 people...unless you're being little oink, oinks!!! I can say that since we've done that before;)! You can do many other flavors, just switch up whatever pie filling you want and then pick a cake mix and soda that compliment them. I suggest apple pie filling with yellow cake mix and cream soda. It is delicious!

Chicken Yakisoba

INGREDIENTS:(Serves 6) ½ head green cabbage 1 medium yellow onion 2 medium carrots 1 small crown broccoli 2 inches fresh ginger 1 large chicken breast 2 Tbsp vegetable oil 2 (3 oz.) packages ramen noodles seasoning packets discarded 1 tsp sesame oil (optional) ¼ cup soy sauce ¼ cup worcestershire sauce 2 Tbsp ketchup (up to) 1 Tbsp sriracha hot sauce 1 Tbsp sugar DIRECTIONS: -Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips. -Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes). -Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking. -In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

Creamy Spinach Tomato Tortellini

Ingredients 1 bag Barilla three cheese tortellini 2 teaspoon minced garlic 1 cup chopped fresh spinach 1 (14.5 ounce) can petite diced tomatoes 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 teaspoons dried basil 1 teaspoon onion flakes 2 tablespoons all-purpose flour 1 1/2 cups half-and-half 1/4 cup grated Parmesan cheese Instructions 1.Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the bag for boiling time. 2.While the tortellini is boiling, chop the spinach roughly. 3.Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it. Sautee it briefly until fragrant, about thirty seconds or so. 4.Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes. 5.Cook and stir over medium high heat until the mixture begins to bubble. 6.In another bowl, combine the flour and half-and-half. Whisk until fairly smooth. 7.Add the creamy mixture into the the skillet along with the parmesan cheese. 8.Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes. 9.Add the drained tortellini and mix together gently. 10.Serve and enjoy!

Chicken Tortilla Bake

Ingredients 2 10 3/4oz cans of cream of chicken 1 10oz can of dice tomatoes and green chilies 12 6in corn tortillas 3 cups of cooked chicken 1 cup shredded Mexican cheese blend Preheat oven to 350 degrees Combine the 3 cans and mix them up, then set aside Chop up the tortillas into bite sized pieces. Layer 1/3 of the tortillas onto the bottom of a 3 quart pan Place half of the chicken on top of the tortillas Then spoon 1/2 the soup mixture on top of the chicken Repeat layers and top with the rest of the tortilla strips. Cover and bake for 40 minutes Top with cheese and bake an additional 5 minutes until the cheese melts ENJOY!

Crock Pot Honey Sesame Chicken

1 lb. boneless, skinless chicken thighs pepper 1 cup of honey ½ cup of low sodium soy sauce ¼ cup ketchup 2 TB vegetable oil 2 cloves of garlic, minced ½ cup diced onion ¼ tsp. red pepper cornstarch sesame seeds white rice (optional) Directions: Place the chicken thighs in the crock-pot; sprinkle pepper on both sides. In bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes; stir to combine; pour over the chicken. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours. When done remove chicken from stock pot and cut into chunks; prior to putting the chicken back in the crockpot, combine some cornstarch in water and whisk it into the crock-pot to thicken up the sauce a bit. Put the chicken back in and stir around to re-coat the chicken in the sauce. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top. (Sauce also tastes yummy poured over popcorn chicken bites)

Beef and Bean Taco Casserole

1 pound lean ground beef 1 16 ounce can refried beans 1 16 ounce jar salsa 1 1 ounce package taco seasoning mix 2 1/2 cups coarsely broken tortilla chips 1/2 medium green bell pepper, chopped (3/4 cup) 4 medium green onions, sliced (1/4 cup) 2 medium tomatoes, chopped (1 1/2 cups) 1 cup shredded cheddar or Monterey Jack cheese (4 ounces) 1/4 cup sliced ripe olives 1 cup shredded lettuce 1. Heat oven to 350 degrees Fahrenheit. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa, and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally. 2. In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives. 3. Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato, and remaining 1/2 cup tortilla chips. Serve with Sour Cream.