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January 2026 M T W T F S S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Green Bean Bundles
From Mandy:
Green Bean Bundles
3 cans green beans
16 oz pkg of Bacon – cut in half
Glaze:
1 stick butter
1 cup brown sugar
1/2 tsp garlic salt
Salt and pepper to taste
Wrap 1/2 slice around a group of beans
Put in baking dish seam side down
Melt butter – then add rest of glaze ingredients
Drizzle over beans
Bake 375 for 45 minutes
Posted in bacon, green beans, Mandy, vegetable
Tagged bacon, bundles, green beans, Mandy
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Baked Cauliflower
Ingredients
SAUCE:
4 Tbl.
butter (1/2 a stick)
1/4 cup
flour
1/2 tsp.
salt
1/8 tsp.
pepper
2 cups
milk
1/2-1
tbl. regular or dijon mustard, to taste
1 1/2 cups
(6 oz. block) extra sharp cheddar cheese, grated
TOPPING:
1 cup
soft fresh bread crumbs
1 Tbl.
fresh chopped parsley
1/2 tsp.
paprika
2 Tbl.
melted butter
pinch of salt
DirectionsStep-By-Step
1
Boil or steam cauliflower in water until just tender, about 6 to 8 minutes. Drain and set aside.
Grease a 2-quart baking dish. Heat oven to 350°. In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese
and continue cooking, stirring, until cheese is melted.
Combine the cauliflower with sauce
and spoon into the prepared baking dish.
Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for 15 to 20 minutes, until the casserole
is bubbly and topping is browned. Bake in lower half of oven so top doesn’t over brown.
Low Carb Cauliflower Mashed Potatoes
LOW CARB CAULIFLOWER MASHED POTATOES
PREP TIME
10 mins
COOK TIME
8 mins
TOTAL TIME
18 mins
Author: Andres Regalado
Recipe type: Entree
Serves: 4
INGREDIENTS
- 1 medium head cauliflower, chopped
- 4 tablespoons butter
- 3 tablespoons water
- 4 teaspoons garlic, minced
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon pepper
INSTRUCTIONS
- In a microwave safe bowl, microwave cauliflower and water for 8-10 minutes or until tender.
- Place cauliflower, garlic and butter in food processor
- Add seasonings to taste. Pulse until contents are mostly smooth and scrape the sides as needed.
- Serve immediately.
NOTES
Serving size:1 serving (Total recipe makes 4 servings)
Protein 2.95g, Fat 12.40g, Cals 142, Carbs 8.05g, Fiber 3.10g — NET CARBS: 4.95g
Protein 2.95g, Fat 12.40g, Cals 142, Carbs 8.05g, Fiber 3.10g — NET CARBS: 4.95g
Simple Six-pocket bag
Finished Bag
- 8 x 10 x 4 inches
- Quantities are for 44/45-inch-wide, 100% cotton fabrics.
- Measurements include 1/4-inch seam allowances.
- Sew with right sides together unless otherwise stated.
Cut Your Fabrics
Cut pieces in the following order.
From blue print, cut:
2 4-x-34-1/2-inch strips
From blue-and-green print, cut:
2 14-1/2-x-16-1/2-inch rectangles
From green print, cut:
2 14-1/2-x-20-1/2-inch rectangles
Assemble Straps
- Fold a blue print 4-x-34-1/2-inch strip in half lengthwise with wrong side inside; press.
- Open and fold long edges into center; press. Refold in half and press. Topstitch 1/8 inch from outer edges to make a strap.
- Repeat steps 1 and 2 to make a second strap.
Assemble Bag Units
- Fold one blue-and-green print 14-1/2-x-16-1/2-inch rectangle in half lengthwise with wrong side inside to make an 8-1/4-x-14-1/2-inch pocket rectangle; press. Repeat with remaining blue-and-green print rectangle to make a second pocket rectangle.
- Referring to Diagram 2, with right sides together, layer a green print 14-1/2-x-20-1/2-inch lining rectangle and a pocket rectangle. Place a 10-1/4-x-14-1/2-inch batting rectangle under the layered pieces; pin all layers together.
- Referring to Diagram 2, pin ends of a strap to the bottom edge of layered pieces, leaving 4 inches between strap edges.
- Place a pin on each side of strap 10 1/4 inches from bottom edge. Beginning at bottom edge of layered pieces, topstitch one side of strap up to the pin marking 10 1/4 inches; remove pin, sew across strap, and topstitch back down to bottom edge. Repeat with remaining side of strap to complete one bag unit.
- Repeat steps 2 through 4 to make a second bag unit.
Finish Bag
7. To shape flat bottom for bag, at one corner match bottom seam line to side seam line, creating a flattened triangle (Diagram 4). Measuring 2 inches from point of triangle, draw a 4-inch-long line across triangle. Sew on drawn line. Trim excess fabric. Repeat with remaining bottom corner of bag, and both corners of green print lining.
8. Turn bag right side out through opening and finger-press seams. Slip-stitch lining opening closed. Insert lining into bag.
Salted Caramel Sauce
salted caramel sauce
Ingredients
- 1 cup brown sugar
- 1/2 cup salted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- pinch of coarse sea salt
what to do
combine all of the ingredients in a small sauce pan over medium-high heat until mixed well. stir until sauce reaches a rolling boil, let boil for 1 minute, then remove from heat.
sauce will thicken as it cools slightly and goes well on anything. {cheesecake, ice cream, pancakes, brownies, cookies…etc.}









