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My Mother Always Said This Poor Man’s Meal Is Fit For A King!

Is there anything more comforting than a big, hot bowl of your favorite soup on a cold and rainy day? I don’t think so! That’s why I tend to make this delicious split pea soup almost every week when we get to the colder months of the year. This makes such a wonderful lunch or dinner, and I guarantee you’re going to want a second serving.

This soup is perfect for anyone who is trying to keep an eye on their grocery bill. The ingredients are super inexpensive and you can get them year ’round, wherever you are! If you’d like a vegetarian version, you don’t have to add the crumbled bacon and you can use vegetable stock.

I prefer adding the bacon along with the croutons, when I serve this for dinner. But if I’m serving this for lunch or an appetizer, I usually go with the veggie version. I like to use whole-wheat bread for the croutons, but any stale bread will do! A little bit of sour cream will make the serving fancy enough for anyone!

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Quick Tip: To make this vegetarian, omit the bacon and use vegetable stock.

This Is Just The Way My Mother Always Made This Casserole

It’s a funny thing, about food. On one hand, you want to try all these delicious-looking, new recipes that will bring you flavors from different countries and cultures. On the other hand, there are some recipes you never ever want to change; the ones that your mother or grandmother used to make, the ones that seem to be so perfect as they are. Just like this one. This awesome bacon and green bean casserole is almost identical to my mother’s recipe.

There’s something about this classic Thanksgiving side dish that is so comforting. Maybe it’s the familiar flavors that make you feel like home, or maybe it’s just the fact that this is so beautifully creamy and we’re used to having it during the holidays.

Whatever it is, it makes me want to serve this year after year – even though I always search for all the new and modern alternatives first! To me this casserole is enough to make any meal a festive occasion. Which is kind of funny, since there are no fancy ingredients involved.

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Quick Tip: While this is typically a holiday side dish, it would make a nice weeknight meal served with homemade dinner rolls.

When I was a kid, I remember my friends and I all had different lollipop favorites. My best friend always wanted a ball-shaped strawberry and cream lollipop, for me it was the flat one with chocolate and caramel that I would rather spend my money on! I can’t even remember the last time I had a lollipop since I’ve grown up, but here’s one that I’d like right now!

These are the adult version of a lollipop. This recipe is really simple, and only features one main item: bacon… but who’s complaining about that? If you want to add a little more to this recipe, you can wrap the bacon around pieces of boneless chicken breast or steak tips, just make sure they are cooked first. The whole idea is to pack in the sweet flavor of honey, with a spicy edge.

Recipe and photo courtesy of Wright Brand.

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Quick tip: Change the flavor by using your favorite honey.

Dates have been around for over a century for people celebrating the holidays. Besides rolling them in sugar and nuts, there are more inventive ways people are eating them. And not only during the holiday season, but year round! Smoky bacon, the sweetness of the date and the crunchy almonds, all combine to make a mouth watering appetizer, to start the beginning of any meal. This recipe yields 6 servings, so you may want to double it for larger gatherings. In fact, you may want to double it, anyway, because these are super tasty!

The first time I made these I had my doubts about the flavor combination. I haven’t always been a fan of dates, but I absolutely love bacon and almonds. So I decided to give this one a try – I figured my dinner guests would eat them if I couldn’t, haha! I’m so happy I made these, after all, because they turned out to be a hit! I absolutely loved them, and so did my guests.

Recipe and photo courtesy of 12 Tomatoes.

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Quick tip: Soak the toothpicks in cold water for 10 minutes before using, that way they won’t get burned in the oven.