Cracker Barrel Green Beans Ingredients * 1/4 pound sliced bacon * 3 (14 1/2 ounce) cans green beans, with liquid * 1/4 yellow onion * 1 teaspoon granulated sugar * 1/2 teaspoon salt * 1/2 teaspoon freshly-ground black pepper Directions In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp. When bacon has browned, add green beans. Add salt, sugar and pepper and mix well. Place onion on top of green beans. Cover saucepan with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes. This is how I have fixed my green beans for years. Sometimes add ham or sometimes some potatoes. A very simple recipe but really good. Fresh from the garden green beans are the best! Sue

I made Ina's Apple Crostata the other nite. It's our favourite apple pie, by far. I thought of taking a pic, after we'd already had our pieces. Apple Crostata (Ina Garten) Pastry: 1 cup all-purpose flour 2 tablespoons granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 pound (1 stick) very cold unsalted butter, diced 2 tablespoons ice water For the filling: 1 1/2 pounds Macintosh, Macoun, or Empire apples (3 large) 1/4 teaspoon grated orange zest 1/4 cup flour 1/4 cup granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 tablespoons (1/2 stick) cold unsalted butter, diced For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate one for at least an hour. Preheat the oven to 450 degrees. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. For the filling, peel, core, and cut the apples into eighths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Bake the crostata for 20 to 25 minutes, until the crust is golden and the appl

Olive Garden's Mostaccioli Quatro Formaggio Serving Size: 4 Ingredients: 4 cups cooked mostaccioli 2 teaspoons salad oil 2 cups heavy cream Fresh parsley sprigs -- for garnish Grated Parmesan cheese -- for garnish 2 cups Quatro Formaggio Mix -- (see below) === QUATRO FORMAGGIO MIX === 8 ounces Mozzarella cheese -- shredded 4 ounces Provolone cheese -- shredded 4 ounces Parmesan cheese -- grated 4 ounces Romano cheese -- grated Cooking Directions: For Quatro Formaggio Mix; blend the 4 cheeses thoroughly and place in a covered container in the refrigerator until ready to use. Preheat a non-stick or heavy pan on medium heat. Add the cream and cheese mixture; mix and heat, stirring until cheese is completely melted and sauce is hot. Add the pasta, turn off the heat and blend the pasta into the sauce. Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet. Pass the Parmesan. This recipe yields 4 servings.

Have not tried but intend to! Refrigerator Rolls Cooking Time: 12 min Ingredients 2 cups lukewarm water 1 (0.25-ounce) package yeast 4 1/2 cups self-rising flour 1/4 cup sugar 3/4 cup (1-1/2 sticks) butter, melted 1 egg Instructions Preheat the oven to 400 degree F. In a small bowl, combine the water and yeast and let stand for 5 minutes. In a large bowl, combine the remaining ingredients; mix well. Add the yeast mixture and whisk for several minutes until the dough is smooth. Drop by tablespoonfuls 1 inch apart onto rimmed baking sheets that have been coated with nonstick cooking spray. Bake for 12 to 15 minutes, or until light golden. Makes about 3 dozen. Note If you do make this dough to have on hand in the fridge, keep it tightly covered. Then, when you're ready to enjoy fresh rolls, just drop and bake the dough as directed. Let rise about one hour before baking.