Crack Green Beans: The Addictive Side Dish You Need to Try

If you’re searching for the ultimate crack green beans recipe that will have everyone begging for seconds, look no further. This irresistible side dish combines crisp green beans with a savory, slightly sweet sauce and crispy bacon for a flavor explosion that lives up to its addictive name. Perfect for potlucks, holiday meals, or weeknight dinners, these green beans disappear faster than you can make them.

Frequently Asked Questions

Can I use frozen green beans for this recipe?

While fresh green beans yield the best texture, you can substitute frozen in a pinch. Thaw completely and pat dry before using, and reduce baking time by 5 minutes.

How long do leftover crack green beans last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best results.

Can I make this recipe vegetarian?

For vegetarian crack green beans, omit the bacon and use 2 tablespoons olive oil instead of bacon drippings. Add 1 teaspoon smoked paprika for depth of flavor.

Why This Recipe Works

The magic of these easy crack green beans lies in the perfect balance of flavors and textures. The blanching preserves the beans’ vibrant color and crispness, while the sweet and salty sauce penetrates just enough to flavor without making them soggy. Bacon adds smoky richness, and the quick bake at the end brings all the elements together into an irresistible side dish that will become your new go-to recipe for any occasion.

Crack Green Beans

• Author: Anonymous

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Description

These addictive green beans are loaded with bacon, butter, and brown sugar for an irresistible side dish that earns its ‘crack’ nickname.

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Ingredients

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For the Crust:

• For the green beans:
• 2 lbs fresh green beans, trimmed
• 6 slices bacon, chopped
• For the sauce:
• 1/2 cup unsalted butter
• 1/2 cup packed brown sugar
• 2 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• For garnish:
• 1/4 cup sliced almonds, toasted (optional)

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a large skillet over medium heat, cook chopped bacon until crispy. Remove with slotted spoon, leaving drippings in pan.
3. 3. Add green beans to bacon drippings and sauté for 3-4 minutes until bright green.
4. 4. Transfer green beans to 9×13 baking dish. Sprinkle cooked bacon over top.
5. 5. In same skillet, melt butter over low heat. Whisk in brown sugar, soy sauce, garlic powder, onion powder, and pepper until smooth.
6. 6. Pour sauce evenly over green beans and bacon.
7. 7. Bake uncovered for 30 minutes, stirring halfway through.
8. 8. Remove from oven and let stand 5 minutes before serving. Garnish with toasted almonds if desired.

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Notes

For crispier texture, reduce baking time to 20-25 minutes. Can substitute frozen green beans (thawed) in a pinch. Leftovers reheat well in microwave.

Cheeseburger Tot Nachos: The Ultimate Game Day Snack

These Cheeseburger Tot Nachos combine two classic favorites into one irresistible appetizer. Perfect for game day, parties, or a fun family dinner, this recipe transforms crispy tater tots into a loaded nacho-style dish with all the flavors of a juicy cheeseburger. With melty cheese, savory ground beef, and classic burger toppings, this crowd-pleasing dish will disappear fast!

These Cheeseburger Tot Nachos offer all the satisfaction of a loaded burger in fun, shareable form. Whether you’re feeding a crowd or just craving something different, this creative twist on two classics will become a new favorite. The combination of crispy tots, seasoned beef, melty cheese, and classic burger toppings creates irresistible flavors and textures in every bite.

Cheeseburger Tot Nachos

• Author: The Comfort Kitchen

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A fun twist on classic nachos, these Cheeseburger Tot Nachos combine crispy tater tots with all the flavors of a juicy cheeseburger. Topped with melty cheese, seasoned ground beef, pickles, and a special sauce, they’re perfect for game day or a family-friendly dinner.

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Ingredients

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For the Crust:

• For the nachos:
• 1 (32 oz) bag frozen tater tots
• 1 lb ground beef (80/20 blend)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• For the toppings:
• 1/2 cup diced dill pickles
• 1/4 cup diced red onion
• 1 cup shredded iceberg lettuce
• 1 tomato, diced
• For the special sauce:
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tsp pickle juice
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 425°F (220°C). Arrange tater tots in a single layer on a large baking sheet. Bake for 20-25 minutes until crispy and golden brown.
2. 2. While tots bake, cook ground beef in a skillet over medium heat, breaking it into small crumbles. Drain excess fat.
3. 3. Add garlic powder, onion powder, paprika, salt, and pepper to the beef. Stir well and cook for another 2 minutes. Remove from heat.
4. 4. In a small bowl, mix all special sauce ingredients until smooth. Refrigerate until ready to use.
5. 5. Remove tots from oven. Sprinkle both cheeses evenly over the tots. Return to oven for 3-5 minutes until cheese melts.
6. 6. Top with seasoned beef, then add pickles, red onion, lettuce, and tomato.
7. 7. Drizzle with special sauce and serve immediately.

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Notes

For extra crispiness, bake the tots on a wire rack set over the baking sheet. You can substitute ground turkey for a lighter version. Leftover sauce keeps refrigerated for up to 1 week.

Smothered Pork Chop Scalloped Potato Casserole

This Smothered Pork Chop Scalloped Potato Casserole combines tender pork chops with creamy scalloped potatoes for the ultimate comfort food experience. Perfect for family dinners or special occasions, this hearty dish brings together classic flavors in one delicious bake. Follow our easy recipe to create this crowd-pleasing casserole that’s sure to become a regular in your meal rotation.

Frequently Asked Questions

Can I use boneless pork chops?

Yes, boneless pork chops work well in this recipe. Reduce cooking time by about 10 minutes as they cook faster than bone-in chops.

Can I make this casserole ahead?

You can assemble the casserole up to a day in advance. Cover and refrigerate until ready to bake. Add 10-15 minutes to the baking time if starting from cold.

What potatoes work best?

Russet potatoes are ideal for scalloped potatoes as they hold their shape well. Yukon Gold potatoes also work nicely for a creamier texture.

Final Thoughts

This smothered pork chop scalloped potato casserole delivers comfort food perfection with minimal effort. The combination of tender pork, creamy potatoes, and melted cheese creates a satisfying meal that pleases both kids and adults. Whether you’re looking for an easy weeknight dinner or a dish to bring to potlucks, this recipe is sure to impress with its delicious flavors and hearty portions.

Smothered Pork Chop Scalloped Potato Casserole

• Author: Chef Comfort

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A hearty and comforting casserole featuring tender pork chops smothered in a rich gravy and layered with creamy scalloped potatoes. Perfect for a family dinner or special occasion.

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Ingredients

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For the Crust:

• For the Pork Chops:
• 4 bone-in pork chops (about 1-inch thick)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• For the Scalloped Potatoes:
• 4 large russet potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• For the Gravy:
• 2 cups chicken broth
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

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Instructions

1. Prepare the Crust:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Season pork chops with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Gradually whisk in heavy cream and milk until smooth. Add salt, pepper, and thyme. Simmer for 2-3 minutes until slightly thickened.
4. Layer half of the sliced potatoes and onions in the prepared baking dish. Pour half of the cream mixture over the potatoes and sprinkle with 1 cup of cheddar cheese. Repeat with remaining potatoes, cream mixture, and cheese.
5. Place seared pork chops on top of the potato layers.
6. For the gravy: In the same skillet, melt 2 tablespoons butter over medium heat. Whisk in 1/4 cup flour and cook for 1 minute. Gradually whisk in chicken broth and Worcestershire sauce. Add garlic powder, salt, and pepper. Simmer for 3-4 minutes until thickened.
7. Pour gravy over the pork chops and potatoes. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until potatoes are tender and top is golden brown.
8. Let rest for 10 minutes before serving.

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Notes

For extra flavor, add a sprinkle of smoked paprika to the pork chops before searing. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.

Cinnamon Donut Bread: A Delicious Twist on Classic Flavors

This Cinnamon Donut Bread combines the comforting flavors of freshly baked cinnamon donuts with the easy preparation of a quick bread. Perfect for breakfast, brunch, or an afternoon treat, this recipe delivers soft, fluffy texture with that signature cinnamon sugar coating everyone loves. Learn how to make this simple yet impressive baked good that will fill your home with irresistible aromas.

Frequently Asked Questions

Can I make this cinnamon donut bread gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different but still delicious.

Can I use buttermilk instead of regular milk?

Absolutely! Buttermilk will add extra tenderness and a slight tang that complements the sweetness nicely.

Why does my bread sink in the middle?

This usually happens if the bread is underbaked or if the oven temperature is too low. Make sure to test with a toothpick and consider using an oven thermometer to verify your oven temperature.

Final Thoughts

This Cinnamon Donut Bread recipe offers all the nostalgic flavors of cinnamon sugar donuts in an easy-to-make loaf form. With its tender crumb and sweet, spiced topping, it’s sure to become a favorite in your baking repertoire. Whether you enjoy it for breakfast, as a snack, or as a dessert, this aromatic bread delivers comfort and satisfaction in every bite.

Cinnamon Donut Bread

• Author: Baking Enthusiast

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Description

A deliciously moist and fluffy bread that tastes just like a cinnamon sugar donut. Perfect for breakfast or as a sweet treat with coffee!

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Ingredients

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For the Crust:

• For the bread:
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• For the cinnamon sugar topping:
• 1/4 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon

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Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour.
5. Pour batter into prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.
6. Let bread cool in pan for 10 minutes, then transfer to a wire rack.
7. While still warm, brush melted butter over the entire surface of the bread.
8. Mix sugar and cinnamon in a shallow dish, then roll the buttered bread in the mixture until fully coated.
9. Slice and serve warm or at room temperature.

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Notes

For extra donut-like flavor, you can double the cinnamon sugar coating. Store leftovers wrapped tightly at room temperature for up to 3 days.

Crockpot Corned Beef and Cabbage: An Easy St. Patrick’s Day Classic

Celebrate St. Patrick’s Day or enjoy a comforting meal any time of year with this Crockpot Corned Beef and Cabbage recipe. This slow-cooked dish delivers tender, flavorful meat and perfectly cooked vegetables with minimal effort. Whether you’re hosting a festive gathering or craving a hearty dinner, this classic Irish-American meal is sure to satisfy.

Why You’ll Love This Crockpot Corned Beef and Cabbage

This slow cooker corned beef and cabbage is the ultimate set-it-and-forget-it meal. The crockpot does all the work, infusing the beef with rich spices while keeping it juicy and tender. Paired with cabbage, carrots, and potatoes, this dish is a complete one-pot wonder. Plus, it’s perfect for feeding a crowd or enjoying leftovers throughout the week.

Ingredients for Crockpot Corned Beef and Cabbage

• 3-4 lbs corned beef brisket (with spice packet included)
• 1 large head of cabbage, cut into wedges
• 1 lb baby potatoes, halved
• 4 large carrots, peeled and cut into chunks
• 1 onion, quartered
• 3 cloves garlic, minced
• 4 cups beef broth or water
• 1 bay leaf
• 1 tsp black peppercorns
• 2 tbsp whole-grain mustard (optional)

How to Make Crockpot Corned Beef and Cabbage

1. Prepare the ingredients: Rinse the corned beef under cold water and pat dry. If your brisket includes a spice packet, set it aside.
2. Layer the vegetables: Place potatoes, carrots, and onion in the bottom of the crockpot. Add minced garlic and bay leaf.
3. Add the corned beef: Place the brisket fat-side up on top of the vegetables. Sprinkle the spice packet (or your own blend) over the meat.
4. Pour in the liquid: Add beef broth or water until the meat is nearly covered (about ¾ submerged).
5. Cook: Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours, until the meat is fork-tender.
6. Add cabbage: In the last hour of cooking, tuck cabbage wedges into the liquid. Cover and cook until tender.
7. Serve: Slice the corned beef against the grain and serve with vegetables and a drizzle of cooking liquid or mustard.

Tips for the Best Slow Cooker Corned Beef

• Trim excess fat: While some fat adds flavor, trimming excess helps prevent greasiness.
• Don’t skip rinsing: Rinsing the brisket removes excess salt for a balanced flavor.
• Add cabbage last: Cabbage cooks quickly—adding it late prevents mushiness.
• Use the broth: Reserve some cooking liquid for serving or reheating leftovers.

Serving Suggestions

This easy corned beef and cabbage pairs well with Irish soda bread, roasted Brussels sprouts, or a simple green salad. For a traditional touch, serve with horseradish sauce or whole-grain mustard. Leftovers make fantastic Reuben sandwiches or hash the next day.

Frequently Asked Questions

Can I make corned beef and cabbage ahead of time?

Yes! Cook the brisket and vegetables, then store them separately in the fridge for up to 3 days. Reheat gently in broth.

What if my corned beef is too salty?

Soak the brisket in cold water for 1-2 hours before cooking to reduce saltiness.

Can I use Guinness in this recipe?

Absolutely! Substitute 1 cup of broth with Guinness for a deeper flavor.

Whether you’re honoring Irish traditions or simply craving comfort food, this Crockpot Corned Beef and Cabbage is a foolproof recipe that delivers every time. The slow cooker ensures melt-in-your-mouth meat and perfectly cooked veggies—all with minimal hands-on time. Give it a try and enjoy a taste of Ireland at home!

Crockpot Corned Beef and Cabbage

• Author: Home Chef

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Description

A classic St. Patrick’s Day dish made easy in the slow cooker. Tender corned beef brisket simmers with cabbage, carrots, and potatoes for a hearty, flavorful meal.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the meat and vegetables:
• 3–4 lb corned beef brisket (with spice packet)
• 1 lb baby potatoes, halved
• 4 large carrots, peeled and cut into chunks
• 1 small head green cabbage, cut into wedges
• For the cooking liquid:
• 4 cups water
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp whole black peppercorns
• 2 bay leaves

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Instructions

1. Prepare the Crust:

1. 1. Rinse the corned beef brisket under cold water and pat dry.
2. 2. Place potatoes and carrots in the bottom of a 6-quart crockpot.
3. 3. Put the corned beef on top of the vegetables, fat side up. Sprinkle the included spice packet over the meat.
4. 4. Add water, garlic, brown sugar, vinegar, peppercorns and bay leaves around the meat.
5. 5. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
6. 6. Add cabbage wedges during the last 2 hours of cooking (push them down into the liquid).
7. 7. When done, remove meat and let rest 15 minutes before slicing against the grain.
8. 8. Serve with vegetables and cooking liquid as au jus.

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Notes

For extra flavor, substitute 2 cups of the water with beer or beef broth. Leftovers make excellent Reuben sandwiches.