Classic Green Bean Casserole

This Thanksgiving, both Number One and I were really craving Green Bean Casserole. You know the one, with the canned French fried onions on top, and the creamy mushroom soup? I know you know it. It's sooooo good. We had to have it.

I found this recipe at Campbell's Kitchen, it makes Green Bean Casserole just the way you remember it. One thing to note: the beans need to be cooked before you mix them in. I used frozen green beans, cooked them as directed on the package, then mixed them into the soup and other ingredients. Just perfect.



Classic Green Bean Casserole

Prep: 10 minutes
Bake: 30 minutes
Serves: 6 Campbell's says: "It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. What makes our green bean casserole so good? A secret ingredient - cream of mushroom soup."
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions, divided

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions. Bake for 5 minutes or until the onions are golden brown.
Tip: Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe. For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans. For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions. To add a festive touch, stir in 1/4 cup chopped red pepper with the soup. To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

Three-Tier Wedding Cake (Electric Blue Hue) , Island Cake

Its so good to be back in the blogging world. I spent some time visiting the blogs of the friends, who constantly inspire me with their words of wisdom and comments.These cakes were also made some time back with my friend Christine but being caught up with the academic bug, like the earlier post, could not be uploaded. The wedding cake and the birthday cakes were made as per the specifications required. Currently am busy with some wedding cakes and as i make more and more, its a wonderful realisation that there is so much to learn. Each cake is different, and more I make, more it dawns upon what perfection means. I do hope you all like them.

Cheddar Chutney Bites

I found this recipe in an ad for Cabot Cheese in the latest Martha Stewart Living magazine. I love the idea of miniature cheese balls, and I thought it would be a perfect appetizer for Thanksgiving.

Of course we couldn't find Cabot Seriously Sharp Cheddar, so we used an Extra Sharp White Cheddar, possibly from Tillamook, I can't remember. We used cashews for rolling.

These were delicious, as long as you like strong cheddar cheese! We served ours with Artisan Bread Crostini, and actually Number One rolled them a bit bigger than they should have been.

We will be making these again, possibly with some changes for more chutney flavor. I'll keep you posted~


Cabot Cheddar Chutney Bites
Makes about 24

16 ounces Cabot Seriously Sharp Cheddar, grated (about 4 cups)
6 tablespoons cream cheese
2 tablespoons Major Grey's Chutney (this is a mango chutney)
2/3 cup finely chopped peanuts or cashews

Combine cheddar cheese, cream cheese and chutney in bowl; mash with fork until mixture is well blended and holds together easily.

Shape mixture into 1-inch balls; roll balls in chopped nuts. Cover and refrigerate until serving time.

Pumpkin Flan

I found this recipe in the latest Martha Stewart Living magazine. It's an excerpt from a new cookbook from one of Martha's own, Lucinda Scala Quinn's Mad Hungry: Feeding Men and Boys.

The notes say that "canned pumpkin works perfectly well," but I would lean toward a fresh pumpkin puree, if you can. You can find details of roasting fresh pumpkin in this post.

This flan is amazing! Cath and I LOVED it. Number One said he didn't love it, but who cares! This is going to be a new holiday tradition because I said so. It is delicious, a perfect blend of spices, lighter than pumpkin pie, and the caramelized top was wonderful. Simply delicious.


Pumpkin Flan
Serves 8

1/2 cup granulated sugar
3/4 cup light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1 cup cooked pumpkin puree
1 1/2 cups half-and-half or cream
5 large eggs, beaten
1 teaspoon pure vanilla extract
1/2 cup heavy cream, whipped

1. Preheat the oven to 350 degrees F.

2. Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.

3. In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.

4. Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

Buffalo Chicken Dip

You know how much we love Bobby Flay. I think you do. Do you? We love Bobby for his flank steak, his Cuban burgers, his grilled pizza, his grilling in general. So when I saw he had paired with Best Foods (Helmann's for those of you East of the Mississippi) for some holiday recipes, I was excited!

I saw the two-page advertisement in this month's Real Simple magazine. It has four great recipes--a Turkey Cuban, Apple-Cranberry Crisp, Loaded Mashed Potatoes, and this one that was calling our names: Disappearing Buffalo Chicken Dip.

This dip was the surprise hit of the appetizer table this Thanksgiving. It's easy to throw together, and perfectly delicious. Number One thought it could use a bit more Frank's Red Hot Sauce, but the rest of us thought it was just right.

We mixed up the dip the night before, and refrigerated it in a casserole dish. We baked it in the oven right before we wanted to eat it. Perfect! Served with Artisan Bread Crostini and celery sticks.


Disappearing Buffalo Chicken Dip
from Best Foods & Bobby Flay

Makes 3 cups
Prep time: 15 minutes
Cook time: 20 minutes

2 cups diced or shredded cooked chicken
1/4 cup cayenne pepper sauce (such as Frank's Red Hot Sauce--our favorite)
1 cup Best Foods Mayonnaise
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons finely chopped green onions
1 teaspoon lemon juice
1/4 cup crumbled blue cheese


Preheat oven to 375 degrees F.

Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese. Turn into 1 1/2-quart shallow casserole, then sprinkle with the blue cheese.

*Cover and refrigerate here if making ahead*

Bake uncovered 20 minutes or until bubbling. Serve, if desired, with celery and/or your favorite dippers.

Birthday Cakes: Different Shapes - November 2008

Hi friends, last few days had been quite busy at work and i was not able to post the few birthday cakes that i had made. It was interesting as i made few flowers and then laid them on cakes of different profiles. Last two cakes were done over a night, as they were to be taken to Gaborone.

Some of my blogger friends as Steph, Kitchen Flavours and Indranee have shared their awards with me, for which i feel humbled again. Thank you ! I will proudly display your gesture.

Pink + Purple Theme for Qistina

Thanks Ina for this order...Glad to know that you love those mini cuppies..:)
and to the birthday girl...Happy 6th birthday Qistina dearie!!!

Simple and Sweet

Thanks to Nabilah for this order..
The design was suggested by her...It's simple and sweet..

Princess Barbie Cake

Elyn ordered these for her niece, Sofea..
Happy 5th Birthday Sofea..:)
and thanks again Elyn dearie!

7" Choc Moist Cake with Buttercream Frosting

Princess Barbie Edible Image

Tigger and friends

Tigger and friends cupcakes for Irfan's 1st Birthday..
Thanks Shila for your endless support..:)

Mini Cuppies: Pink and Puple Theme

An order from Kak Gee for her daughter's birthday party...
Happy Birthday Aneesa..:)

Three - Tier Wedding Cake: A Lily with Purple Roses - October 2008

Hi friends, after spending the entire month busy with examinations and the mind engulfed with concepts from leadership and organisational dynamics, strategic corporate finance, information mgmt, business research, business ethics, international business etc, it was such a sigh of relief when i finally wrote the last of my 6 papers of 2nd year MBA on 30 October. I yearn again to continue on my journey of sugarcraft.

This wedding cake was made for an Australian bride, who was getting married in Botswana. She had contacted me while in Australia and when she came to Botswana, we met, and i made this cake as per her specifications. She did not want an elaborate cake but a lower fruit cake and the top chocolate cake with a lily and few roses. I had made this cake and i hope you all like it, as well.

It also made me reinforce in what my hubby tells me : Make it simple - don't over do the details or it will become too "busy" for the eyes. Let it be fluid with no clutter effect. The client is not interested in what else you know but simply wants what he or she desires !

I have posted the birthday cakes (made during the examination period !!!) and Nature's wonder as separate posts. Thanks for visiting me again !

Birthday Cakes: Basket Ball Court & A Girl's Sandal

These birthdays cakes were made for my friend's children in very less time, during the time when i had some gap during the examination period !!! but promise is a promise, and i had given my word. Though not perfect, as i would have desired, but going through the process of making different types of cakes has enhanced my learning. I hope you will all appreciate my effort.