Recipe Club- EASIEST Thanksgiving side dish

I’m a little late to the party today, but better late than never, am I right??

I thought for Recipe Club I would go ahead and share with you my absolute FAVORITE Thanksgiving side dish that happens to be just about the EASIEST possible thing to make. I think Andrea has to be a genius, because this month’s recipe club is the day before Thanksgiving and next month’s is New Years Eve…brilliant. I’m ready for y’alls fabulous recipes!

Get ready, get set, let’s go!!!!

What you’ll need:

1 package of French’s French Fried Onions
1 can Cream of Mushroom soup
2 cans French Cut Green Beans (These are just our favorite, any green beans will work)
3/4 Cup of milk
1/8 teaspoon of pepper

First thing’s first, mix your milk and cream of mushroom soup together in your 1 1/2 qt. casserole dish. This is a lactose intolerant’s nightmare right here, but I HAVE to have it on Thanksgiving, even if it’s a bite.

Once that is mix together, add your pepper.

And your drained green beans.

And only 1 1/3 cup of the French Fried Onions.

Mix all of that together, and I threw some plastic wrap on top of it and stuck it in the fridge so I don’t have to worry about it tomorrow. I’ll pull it out of the oven and bake it at 350 degrees for 30 minutes until it is hot, then i’ll stir it up. Once I stir it, i’ll top it with the rest of the French Fried Onions and pop it back into the oven for 5 minutes until they are golden.

This is how they looked last year on my Thanksgiving plate (before food allergies, boo). Is that not pretty or what?!?!

I love tomorrow and i’m so excited for it. My stomach is growling thinking about it…Have you ever tried this recipe before? Or maybe this one below??

Tomorrow morning i’m in charge of breakfast, so I will be making Shay’s Pumpkin Chocolate Chip Muffins….so pumped.

Enjoy your families, and cooking today!

Recipe Club: (No-bake) Chocolate Scotcheroos

It’s my first recipe club!! You should also link up with Andrea for this fun monthly partay.
Today my recipe is going to be Chocolate Scotcheroos. A staple in our house. Our friends used to come over and request my mom make it. You’ll definitely be the cool mom around town (and very popular with your lady friends) if you make this at your next pot-luck. Chocolate, peanut butter, sugar, butterscotch…YUM! Mix chocolate and peanut butter together in any way and i’ll eat it. Those are my two favorites. Now, y’all are going to want to pay close attention here so you don’t miss anything. And you will probably drool or hear your stomach growl when you see the final result. 😀

What you’ll need:
1 cup light corn syrup (I used Karo)
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
(Is this not the easiest ingredient list EVER?!?!)

 

Place your corn syrup and sugar into a large (important!!) pot stirring over medium heat until it begins to boil.

 

Grease your 9x13x2 pan beforehand or while mixing. Whichever is easiest.

Once boiling, remove from heat and add your peanut butter. Mix well.

  

Next add your rice crispy cereal and mix until all the cereal is coated.

Pour the mixture into your pan and press well. Then you can set it aside.

Pour your 1 cup of chocolate chips and butterscotch chips into a micro-wave safe bowl. Heat for one minute.

Then make sure you stir well, because it will burn…(i’ve learned from experience) before you put it in the microwave again.

 

Put it back in the microwave at 30 second intervals and then stir until it’s completely melted and looks like this.

Once your chips are mixed, drizzle it over your rice kris pies in the pan then set aside. And THAT’S IT!
Once it sits for a while, the milky texture of the chocolate will harden to the rice krispies and it will be easy to cut.

I love. LOVE. lOvE. this recipe. It’s quick. It’s delicious. It’s good for football. Or cravings. Or anything.

Take a big hunk out to enjoy!

BEWARE: Very addicting!!!!!!!
Have a super sweet Wednesday!