Slow down! That's what Thanksgiving shouts to me loud and clear. My favorite holiday is about opening my home and my heart to family and joy. Like everyone else, we've got calendars packed with activities, jobs, volunteer commitments and schoolwork. It's easy to lose sight of what really matters. But not on Thanksgiving.
It's not about shopping. It's not about loud, showy parties, it's about embracing what you've already got. This year we're going to be setting our table to reflect our blessings. We've got a "give thanks" theme. We'll be adding little leaves to every napkin with a word. The word reflects something we truly cherish.
Do you like the idea? If you don't want to cut out leaves, you can print these simple gratitude (FREE PRINTABLES!) cards here.
Speaking of enjoying good times around the table, I'd be remiss if I didn't share a favorite twist on a holiday classic. Instead of the classic Campbell's green bean casserole, here's a fabulous twist!
No-Churn Brown Sugar Peach Ice Cream
Recently, our family went to a local farm that was having a Peach Festival. We started our day off with peaches and pancakes and then we all hopped on tractors and rode out to the orchard to do our own peach picking! We turned those summer peaches into a delicious ice cream. I'm ...read more
3 Ways to Eat Peaches This Summer
Who wants to add some new ways to eat peaches to their summer menu? I don't know about you, but I'm always looking for new and exciting ways I can incorporate my favorite fruit into my summer diet. I'm sharing three of my favorite peach recipes for you to make the most of ...read more
Fresh Summer Peach Cocktail Recipe
August is National Peach Month, but you already probably knew that from the sweet, rosy golden globes lining the farmer's market rows. Along with cold, ripe watermelon and sweet corn, there are few things that scream summer more than a delicious, juicy peach. While it would be a ...read more
Mini Green Bean Casseroles
Refrigerated biscuits form the crusts that hold a classic mixture of green beans, cream of mushroom soup, milk, Cheddar cheese and French fried onions. It's a fun way to enjoy an all-time favorite dish.
Mini Green Bean Casseroles Ingredients
- Vegetable cooking spray
- 4 cups cooked cut green beans. We like the skinny French ones called haricot vert
- 1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 can (2.8 ounces) French's French Fried Onions (about 1 1/3 cups)
- 2 packages (about 16 ounces each) refrigerated jumbo buttermilk biscuits (16 biscuits)
Mini Green Bean Casseroles Directions
- Heat the oven to 375°F. Spray 16 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the green beans, soup, milk, 1 cup cheese and 2/3 cup onions in a large bowl.
- Roll each biscuit into a 4-inch circle. Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups. Divide the green bean mixture among the biscuit cups.
- Bake for 20 minutes or until the biscuit cups are golden brown. Stir the remaining cheese and onions in a small bowl. Sprinkle over the green bean mixture.
- Bake for 5 minutes or until the cheese is melted. Let the minis cool in the pans on wire racks for 5 minutes.
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