Green Bean Bundles

These Green Bean Bundles are going to up your side dish game, without a lot of work, but with all the glory. They look so elegant and refined, but they are so easy! Crispy bacon wrapped around succulent green beans will be your tradition this holiday season.

Green Beans are a classic side dish, they go with just about anything and are so scrumptious no matter how you cook them. Whether it’s Garlic Butter String Beans or the World’s Best Green Bean Casserole, they’re just a great choice.

 

Green Bean Bundles

Everyone loves a good side dish. They are just as important as the main dish in most cases. Especially around the holidays. Everyone is looking for that special side dish that’s really going to make the meal special. These Green Bean Bundles will elevate your meal to whole new level. They will ooh and ahh and eat them faster than you can make them. I suggest you make extras.

These bundles are so fun and easy to make. Involve your loved ones and have them wrap the bacon around the beans for you. It’s an easy one for littles to help with. They are wonderful to serve to. They are already portioned out! Of course don’t be surprised when people take multiples. Like I said make sure you make extras! No one will be able to resist the smokey bacon wrapped around tender crisp beans!!

Easy Green Bean Ingredients

It’s such a short ingredient list, perfect for a busy holiday.

• Green Beans: Fresh is the only way to go
• Bacon: Cut the bacon in half
• Butter: Melted
• Brown Sugar: Creates a caramelized sweetness
• Salt and Pepper: To Taste

Making the Bacon Bundles

These look complicated but they are so easy

1. Blanch: Bring a large pot of water to boil. Add the beans and blanch for 3-5 min
2. Ice Bath: Drain the beans and plunge into a bowl full of cold water and ice cubes
3. Wrap: Take a small handful and wrap with a piece of bacon and secure with a toothpick
4. Brush: Place the bundles in a single layer on a cookie sheet. Mix the melted butter with brown sugar and brush on the bean bundles.
5. Bake: Bake at 400 degrees F for 15-18 min or till bacon begins to crisp.

Blanching Beans

• What is it: Blanching is a cooking method in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.
• Why:  Blanching is a great method to use because it stops enzyme actions which can cause a loss of flavor, color, and texture. Further, it cleanses the surface of dirt and organisms, brightens the color, and helps to prevent loss of vitamins. It’s often used before freezing or canning fruits and vegetables. Besides the added benefits of blanching the beans in this recipe it also begins the cooking process for the beans, which can take a long time to cook. It shortens the cooking time for the beans.
• Make it Greener: Add a pinch of baking soda for an even brighter green color

Tips for Bean and Bacon Bundles

These are so fun to serve up, these tips will make it easy and perfect

• Bacon: You want to make sure the bacon cooks, so pick thin bacon, not thick sliced. Cut it in half so it’s smaller and you wrap it around fewer times allowing it easier access to cook.
• Wrap: Off set the wrapping so it barely overlaps itself, this is another trick to the bacon to cook through.
• Pre-Bake: If you are really worried about the bacon cooking, you can pre cook the bacon. Cook the bacon till it’s still pliable.
• Pre-Cooked:  You can also use pre-cooked bacon bought from the store. This will alter the cook time, so watch it carefully.
• Beans:  Use French Green beans if you can, they are longer and thinner and easier to wrap and bundle. They will also cook faster and more even.

Everything’s Better Wrapped in Bacon!

Don’t believe me? Try these recipes out and see for yourself!

• Sweet and Crunchy Bacon Wrapped Chestnuts
• Awesome Bacon Wrapped Brussel Sprouts
• Sweet and Savory Bacon Wrapped Shrimp
• Sweet and Spicy Bacon Chicken Bites
• Grilled Bacon Wrapped Corn

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Green Bean Bundles

These Green Bean Bundles are going to up your side dish game, without a lot of work, but with all the glory. They look so elegant and refined, but they are so easy! Crispy bacon wrapped around succulent green beans will be your tradition this holiday season.

Course Side Dish

Cuisine American

Keyword green bean bundles, green beans

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 374kcal

Author Alyssa Rivers

Ingredients

• 1 pound fresh green beans
• 1/2 pound bacon sliced in half
• salt and pepper
• 1/4 cup butter melted
• 1/4 brown sugar

Instructions

• Preheat 400 degrees. In a large pot add water and bring to a boil. Blanch the green beans for 3-5 minutes. Rinse and put in an ice bath to stop the cooking process.
• Grab a handful of green beans and wrap the bacon around tightly and secure with a toothpick. Lay in a single layer on a baking sheet.
• In a small bowl combine the melted butter and brown sugar. Brush on each green bean bundle.
• Cook in the oven for 15-18 minutes or until the bacon is crisp.

Nutrition

Calories: 374kcal | Carbohydrates: 9g | Protein: 9g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 483mg | Potassium: 352mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1158IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 1mg

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Chocolate Pie

Chocolate Pie has an easy, homemade chocolate pudding that is the perfect pie filling! Smooth and creamy chocolate layered with sweet, vanilla whipped cream is the perfect dessert. 

This velvety, decadent chocolate pudding pie is sure to please the entire family! Plus it’s so easy to make, and can be a no bake pie with simply substituting a graham cracker, or chocolate cookie pie crust. If you’re still needing some more chocolate inspiration make sure you check out this Death by Chocolate Cheesecake, Chocolate Lava Cakes and this Chocolate Torte.

Easy Chocolate Pudding Pie

It’s the season for pies, and this Chocolate Pudding Pie should top everyone’s list! It’s easy to make, and absolutely gorgeous. Plus this pie can be prepared in advance and stored in the refrigerator for 2-3 days before serving. Serve this pie with a scoop of homemade vanilla whipped cream and some extra chocolate shavings to make a beautiful presentation.

What is Chocolate Pie Made of?

The ingredients for this pie are simple and other than the chocolate bar, things you most likely already have in your pantry and refrigerator.

• Sugar
• Cornstarch: this is what thickens the pudding to make it firm enough to slice as a pie.
• Salt
• Milk/Cream: this pie can be made with milk, whole milk is recommended. Adding a little bit of heavy cream to the pudding does add a rich, creaminess to the pudding and is highly recommended!
• Egg Yolks: save the whites for an Angel Food Cake or Chocolate Meringue Cookies!
• Butter: unsalted butter is used in the recipe. If using salted butter adjust the amount of salt in the pudding.
• Dark Chocolate: 70% is preferred for this pie recipe.
• Vanilla Extract

How to Make Chocolate Pie from Scratch

This chocolate pudding pie comes together quick and easy! And while the pictures show a homemade pie crust that has been blind baked, you can feel free to use a store bought crust, or use a graham cracker or chocolate cookie crust to make this a no bake pie.

If making your own pie crust, I recommend this Easy Butter Pie Crust recipe, and since this pie has a no bake filling, the pie crust will need to be blind baked, instructions for this are included in the pie crust post. After baking the pie crust, be sure to allow time for the crust to cool down before pouring the filling inside. While the pie crust is cooling you can prepare the pudding filling:

1. Combine cornstarch, sugar, and salt.
2. Pour in milk/cream and add eggs. Whisk this all together until it’s smooth.
3. Bring to a boil while whisking constantly, this allows the pudding to cook without creating clumps from the egg.
4. Once the pudding is nice and thick, remove from the heat, add the butter, chocolate and vanilla extract. Stir this together while the butter and chocolate melt.
5. Pour the chocolate pudding filling into the pre-baked pie crust.
6. Allow to chill in refrigerator for at least 6 hours, preferably overnight.

How to Store Homemade Chocolate Pie 

This pie is made with a pudding base and will need to be stored in the refrigerator. Cover with plastic wrap and store in the refrigerator for 2-3 days. This is a great pie to prepare ahead of time. This allows the pie to chill and firm up before serving. Due to the pudding in the pie I do not recommend freezing this pie.

More Pie Recipes to Enjoy

• Classic Southern Pecan Pie
• Butternut Squash Pie
• Easy Butter Pie Crust
• Banoffee Pie
• Sweet Potato Pie Recipe

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Chocolate Pie

Chocolate Pie. Easy, homemade chocolate pudding is the perfect pie filling! Smooth and creamy chocolate layered with sweet, vanilla whipped cream is the perfect dessert. 

Course Dessert

Cuisine American

Keyword chocolate pie, chocolate pudding pie

Prep Time 5 minutes

Cook Time 10 minutes

Chilling Time 6 hours

Total Time 6 hours 15 minutes

Servings 8 Slices

Calories 522kcal

Author Serene Herrera

Ingredients

• 1 pie crust
• ⅓ cup cornstarch
• 1 adn ¼ cup sugar
• ¼ tsp salt
• 4 large egg yolks
• 2 and ½ cups whole milk
• ½ cup heavy cream
• 6 ounces dark chocolate chopped, (70% cocoa)
• 2 Tablespoon butter unsalted
• 1 Tablespoon vanilla

Topping

• whipped cream
• dark chocolate chopped

Instructions

Blind Bake Pie Crust

• Preheat oven to 350℉.
• Lay pie crust in a 9 inch pie dish. Trim excess and crimp edges. Line with parchment paper and fill with pie weights or beans.
• Bake the pie crust for 20 minutes, carefully remove the parchment paper and the weights. Continue baking the crust for an additional 10 minutes. Remove from oven and allow to cool to room temperature.

Chocolate Pudding Pie Filling

• In medium size saucepan whisk together the cornstarch, sugar and salt.
• Add the egg yolks, milk and heavy cream. Whisk to combine.
• Heat over medium heat while whisking constantly until mixture starts to bubble around the edges and pudding thickens. Cook while stirring until thick with a pudding consistency.
• Remove pudding from the heat and stir in the dark chocolate, butter, and vanilla. Stir until combined and all chocolate and butter is melted. Mixture should be smooth.
• Pour pie filling into the prepared pie crust. Smooth the top. Place in the refrigerator to chill for at least 6 hours.
• After chilling, serve pie topped with whipped cream and extra chopped chocolate if desired.

Nutrition

Serving: 1slice | Calories: 522kcal | Carbohydrates: 61g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 134mg | Sodium: 233mg | Potassium: 294mg | Fiber: 3g | Sugar: 40g | Vitamin A: 569IU | Calcium: 127mg | Iron: 3mg

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Cranberry Apple Crisp

We are excited to partner with Reynolds Wrap® for this sponsored recipe. 

This Cranberry Apple Crisp have a sweet and tart fruit flavoring with a soft, buttery oat crumble on top for the perfect combination. This is a sweet and savory dessert that will be a family favorite during the holidays!

Reynolds Wrap® has helped me in the kitchen on a daily basis and this dessert is just what it needs when baking. Try this Easy Grilled Pizza, Grilled Citrus Salmon, with Pineapple Salsa or Garlic Ranch Chicken Skewers for a complete meal.

Apple Cranberry Crisp

You can’t go wrong with this cranberry apple crisp. The blend of two sweet fruits with a sweet and tart flavor that is the perfect combination among the oats. My favorite part is the subtle hint of pecans that are in the oats. It gives a nice, soft and crunchy topping. Add a scoop of vanilla ice cream overtop and your dessert is pure heaven!

The balance in this fruit crisp has all that you need to satisfy all your taste buds. From a warm fruit filling that is combined with sweet and tart, then a hint of crunch and a cold, creamy ice cream scoop on top to blend it all together. This is an easy dessert to make and with the help of Reynolds Wrap® an even easier one to clean up. This crisp is going to be a favorite during the holidays!

What is the Difference Between Crisp, Cobbler, and a Crumble?

Crisps are desserts made with a streusel topping. Whereas a crumble is baked with chopped fruit on the inside and topped with mixture of rolled oats and brown sugar. Cobbler is also a fruit dessert baked with a biscuit-style topping that fully covers the top of the dessert. It is known as a cobbler because of the top of the crust is not smooth and flat like a pie but “cobbled” and coarse.

How to Use Reynolds Wrap®

Using Reynolds Wrap has been so helpful and makes cleanup much easier for baking, cooking, or grilling your favorite meals.

• Measure: I like to pull out the Reynolds Wrap® as long as the pan and add a bit more to make sure the sides are covered as well.
• Cut: Simply hold down the Reynolds Wrap® box while pulling the non-stick wrap away from the box. Using the perforated box gently pulls it away leaving a nice straight line.
• Press Sides: Gently press in the sides and around the casserole dish or glass dish until the non-stick foil is flat and covering the pan.

Best Apple Cranberry Crisp Ingredients

Simple ingredients for a simple dessert! It is that easy to mix together and create a holiday favorite.

• Reynolds Wrap®Non-Stick Foil: You can find this at your local grocery store
• Cranberries: Fresh cranberries are best! These will be a little tart but the combination will be perfect!
• Apples: Granny Smith apples work well. Peel, slice and cut them into equal sizes.
• Sugar: This will help sweeten the crisp and give the fruit a balance.
• Flour: Helps with baking and thickens the sauce.

Crisp Topping

The favorite part of this topping is the pecans. If you need to leave them out that is fine, but if you can leave them in the crisp topping you will be surprised at the flavor and texture that they bring to the overall dessert.

• Old Fashioned Oats: These will bake up to be a soft, crunchy texture.
• Brown Sugar: Adds sweetness to the oats mixture.
• Cinnamon: Just a hint of spice and warmth.
• Flour: Helps separate the oats mixture when baking.
• Pecans: You are welcome to leave them out but they are a delicious add in!
• Butter: Keeps it all together and gives the oats a nice brown topping while baking.

Let’s Make the Fruit Filling!

Reynolds Wrap® makes this baked good an easy one with easy cleanup, it prevents over browning and locks in all the flavor. This is a MUST when baking!

1. Prepare Pan: Preheat oven to 350 degrees Fahrenheit and line a 9×13 inch pan with Reynolds Wrap® Non Stick Foil. 
2. Mix Together: In a medium sized bowl add the cranberries, apples, sugar, and flour.  Mix until coated. 
3. Fill the Pan: Spread evenly in the bottom of your 9×13 inch pan.

How to Make a Crisp Oat Topping

1. Combine: In a medium sized bowl combine oats, sugar, cinnamon, flour, pecans, and butter. 
2. Add Topping: Sprinkle topping evenly on top of the cranberry-apple mixture. 
3. Bake: Bake for 50-60 minutes or until golden brown and bubbly.

Tips for Making the Perfect Crisp Dessert

You can’t go wrong with this holiday dessert. It is simple to combine and will disappear even faster than you made it.

• What are the best apples for an apple crisp? It is best to bake with apples that have a firm flesh and won’t break down when baking. Granny Smith apples, Pink Lady, Honey Crisp or Jonagold are all great baking apples.
• White Sugar: You will want to keep the brown sugar for the topping. I do not recommend using white sugar for the topping since it is not as sweet and has the texture needed for the topping.
• How do you keep fruit crisp from going soggy? Adding the flour will help but also baking it using Reynolds Wrap® can help prevent any sogginess.
• Substitute Butter: Butter is also a MUST in this recipe. It melts down and keeps everything together perfectly.

How To Serve Cranberry Apple Crisp

This apple cranberry crisp can be served either cold, room temperature, or warm. Our family loves it right out of the oven. Let it cool for a few minutes, add a scoop of cold vanilla ice cream or a dollop of cool whip. This decedent dessert will be the ultimate

How to Store Apple Cranberry Crisp

• Can the crisp be made ahead? Yes! Make this dessert crisp ahead of time. Bake the crisp according to the recipe, allow it to completely cool then cover and refrigerate for 1 to 2 days ahead of time.
• Refrigerate: Any leftovers can be placed in an Reynolds Wrap® and refrigerated over night.
• Can Cranberry Apple Crisp be frozen?  For Sure! It will freeze well. Simply bake it and let cool completely. Once cooled store in Reynolds Wrap® and place in the freezer. I like to use my freezer meals within a month but they will last about 3 months total in the freezer with no problems! When ready to warm up place in the oven at 350 degrees Fahrenheit and cook for 30 minutes or until it is warmed up.
• How long does crisp last? Keep it stored in an airtight container in the refrigerator for 2 to 3 days long. The fruit filling may begin to separate, become soggy and runny while in the refrigerator. Once it is warmed back up it will look and taste good as new!
• Warming Up: When ready to reheat the crisp, place in the oven at 350 degrees Fahrenheit for 15 to 20 minutes or until it is heated through.

More Crisp Dessert Ideas to Try!

• Apple Pecan Crisp
• Easy Strawberry Crisp
• Apple Cobbler Crisp
• Mixed Berry Crisp
• Peach Crisp

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Cranberry Apple Crisp

This Cranberry Apple Crisp have a sweet and tart fruit flavoring with a soft, buttery oat crumble overtop for the perfect combination. This is a sweet and savory dessert that will be a family favorite during the holidays! 

Course Dessert

Cuisine American

Keyword cranberry apple crisp

Servings 8 People

Calories 413kcal

Author Alyssa Rivers

Ingredients

• Reynolds Non Stick Aluminum Foil
• 12 ounces fresh cranberries
• 3 cups Granny Smith apples peeled and chopped
• 1 cup sugar
• 3 Tablespoons flour

Crisp Topping:

• 1 and 1/2 cups old fashioned oats
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 cup flour
• 1/4 cup pecans chopped
• 1/2 cup butter melted

Instructions

• Preheat oven to 350 degrees and line a 9x13 inch pan with Reynolds Non Stick Aluminum Foil. In a medium sized bowl add the cranberries, apples, sugar, and flour. Mix until coated. Spread evenly in the bottom of your 9x13 inch pan.

To make the crisp topping:

• In a medium sized bowl combine oats, sugar, cinnamon, flour, pecans, and butter. Sprinkle topping evenly on top of the cranberry apple mixture. Bake for 50-60 minutes or until golden brown and bubbly.

Nutrition

Calories: 413kcal | Carbohydrates: 69g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 108mg | Potassium: 181mg | Fiber: 5g | Sugar: 45g | Vitamin A: 405IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 1mg

 

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Homemade Corn Tortillas

Homemade Corn Tortillas only have three ingredients and are a cinch to make! These guys are crispy on the edges, soft on the inside, and full of corn flavor.

Pair these Homemade corn tortillas with Slow Cooker Barbaboa Beef, Kalua Pulled Pork, or this Slow Cooker Honey Lime Chicken.

Corn Tortillas Recipe

You know what the best thing about eating at a really great Mexican restaurant is? Ok, besides the queso, obviously. Homemade corn tortillas! Seriously, there is nothing like a freshly made corn tortilla that’s charred and crisp, but soft and pliable at the same time. We love to serve them of course with tacos, but they’re also great with enchiladas or served alongside a hearty tex-mex soup as well.

One might think homemade tortillas are difficult to make, but I’m happy to report they are super easy to whip up. Technically only need one ingredient and about 30 minutes of your time to make them from start to finish. Let’s get started!

Ingredients in Homemade Tortillas

• Masa Harina: The key to authentic corn tortillas is masa harina. Masa carina at its simplest explanation is corn flour. The corn granules are dried, and then soaked in lime water which helps to soften the kernels and give them additional starch. While we’re using masa harina today to make corn tortillas, you can also make tamales, arepas, or empanadas as well.
• Today we used white corn masa, but yellow corn masa works as well. They both taste the same, so really, it’s whatever color your prefer.
• Salt: Like any flour, masa harina has no seasoning, so you’ll have to add a little bit of kosher salt. I find a 1/4 teaspoon is enough.
• Water: You want to make sure your water is very warm, and almost hot. This will help to combine the ingredients a little bit easier.

How to Make Easy Corn Tortillas

1. Mix the dough: Add the masa harina to a large bowl. Add salt. Whisk to combine. Slowly add the water while stirring with a spatula or wooden spoon. Once the water is almost all the way mixed in, start to use your hands to form the dough.
2. Gently knead the dough until you can form it into a ball.
3. Let it rest: Place the dough ball back into the bowl and cover with plastic wrap. Let the dough sit for 5-10 minutes.
4. Form into balls: Use your hands to form the dough into scant 1/4 cup balls. Make sure the balls don’t have any cracks.
5. Form into tortillas: The easiest way to make corn tortillas is to use a tortillas press. We love this basic one. Place a piece of plastic wrap on the bottom of the tortilla wrap. Put the ball of dough on the press. Put another piece of plastic on top of the dough. Press down. That’s it! Your tortilla is done.
6. Cook! When all the tortillas are made, heat a large griddle to a medium heat. Add the tortillas. Cook until golden brown, about 2-3 minutes. Flip and do the same.

Do I Need a Tortilla Press?

No! It just makes the process MUCH easier. You can also put the dough balls between two pieces of plastic wrap and roll them out with a heavy rolling pin. Both methods work great!

Can I Make Corn Tortillas in Advance?

Yes, these corn tortillas will keep for up to three days at room temperature. Store in a plastic baggie or airtight container.

Substitutions and Tips and Tricks for Recipe Success

• Water: Make sure to use hot water. This will help the dough to come together quicker.
• Frying Tortillas: If you want them to be more like a tostada, fry the tortillas in oil.
• Plastic Wrap: Don’t forget to use plastic! If you don’t use plastic wrap in the tortilla press, the dough will stick.
• Seasoning: After you whisk the flour and salt together, give it a taste. Season to taste with a little more salt if needed.

What To Serve With Corn Tortillas

• Baja Fish Tacos
• Best EVER Ground Beef Tacos
• Breakfast Tacos
• Easy Shrimp Tacos
• Grilled BBQ Chicken Tacos

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Homemade Corn Tortillas

Homemade Corn Tortillas only have three ingredients and are a cinch to make! These guys are crispy on the edges, soft on the inside, and full of corn flavor.

Course Main Course

Cuisine Mexican

Keyword corn tortillas, homemade tortillas

Prep Time 15 minutes

Cook Time 5 minutes

Rest Time 10 minutes

Total Time 30 minutes

Servings 9 tortillas

Calories 92kcal

Author Nicole Leggio

Cost $7

Equipment

• Tortilla press
• Mixing Bowl

Ingredients

• 2 cups masa harina
• 1/4 tsp kosher salt
• 1 1/2 cups warm water (plus more if needed)

Instructions

• Add the masa harina to a large bowl. Add salt. Whisk to combine. Slowly add the water while stirring with a spatula or wooden spoon. Once the water is almost all the way mixed in, start to use your hands to form the dough. Gently knead the dough until you can form it into a ball. Place the dough ball back into the bowl and cover with plastic wrap. Let the dough sit for 5-10 minutes.
• Use your hands to form the dough into scant 1/4 cup balls. Make sure the balls don't have any cracks.
• The easiest way to make corn tortillas is to use a tortillas press. Place a piece of plastic wrap on the bottom of the tortilla wrap. Put the ball of dough on the press. Put another piece of plastic on top of the dough. Press down. Repeat with remaining balls.
• When all the tortillas are made, heat a large griddle to a medium heat. Add the tortillas. Cook until golden brown, about 2-3 minutes per side.

Nutrition

Calories: 92kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 67mg | Fiber: 2g | Vitamin A: 54IU | Calcium: 34mg | Iron: 2mg

 

 

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