Di’s Good Old Fashioned Southern Style Green Beans M

Di's Southern Green Beans

I love cooking southern green beans. They are so flavorful nothing in this world can compare. Add a huge ham bone cook them for hours and then add potatoes and onion. Serve with a big ole chunk of cornbread and you have a meal you won’t soon forget!

Di's Good Old Fashioned Southern Style Green Beans
I love cooking southern green beans. They are so flavorful nothing in this world can compare. Add a huge ham bone cook them for hours and then add potatoes and onion. Serve with a big ole chunk of cornbread and you have a meal you won't soon forget!
Recipe type: Side dish, Main dish
  • Fresh green beans
  • Ham bone
  • small chopped onion
  • 2 large potatoes
  1. Add green beans and ham bone to a dutch oven or large heavy pot. Add enough water to cover. Heat until boiling turn down heat to a simmer cover and Simmer for at least 3 hours or until very tender adding water if needed Add chopped onion. Peel and chop potatoes add to pot cook until potatoes are tender, Serve with cornbread


Corn Relish M

Corn Relish

My family loves this recipe and they use it on all kinds of things from grilled pork chops to hot dogs. My granddaughter loves it just like it is on a plate.

Corn Relish
  • 2 cups white vinegar
  • ⅔ cup sugar
  • 1 Tbsp salt
  • 4 cups cooked corn kernels (about 8 ears)
  • 2 cups diced mixed red and green bell peppers (about 2 large)
  • ¾ cup diced celery (about 2 stalks)
  • ½ cup finely chopped onion (about 1 small)
  • 2 cups chopped red tomato
  • 1 Tbsp dry mustard
  • 1 tsp celery seeds
  • 1 tsp ground turmeric
  • 6 (8 oz) half pint glass preserving jars with lids and bands
  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. COMBINE vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
  3. LADLE hot relish into hot jars leaving ½ inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


Homemade Macaroni & Cheese M

Homemade Macaroni & Cheese

My Family loves this recipe of Homemade Macaroni & Cheese. It’s so rich and creamy topped with crispy breadcrumbs. The perfect comfort food!

I double the batch and make Fried Macaroni & Cheese Balls the next day. (I have included the recipe at the end of this recipe)


Homemade Macaroni & Cheese
This is my family's favorite comfort food. Leftovers are made into Deep Fried Mac & Cheese balls I have added the instructions at the end of this recipe
Recipe type: Main Dish
Cuisine: Comfort Food
  • 1 (8 ounce) package macaroni
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 1 cup sour cream
  • ½ teaspoon salt
  • fresh ground black pepper, to taste
  • 2 cups velvetta (store brand works just as well) Cut into small chunks
  • ½ cup breadcrumbs, mixed with 2 tablespoons melted butter
  1. Preheat oven to 400°F.
  2. Cook and drain macaroni according to package directions; set aside.
  3. In a large saucepan melt butter.
  4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
  5. Pour milk and sour cream in gradually; stirring constantly.
  6. Bring to boiling point and boil 2 minutes (stirring constantly).
  7. Reduce heat and cook (stirring constantly) 10 minutes.
  8. Add cheese little by little and simmer an additional 5 minutes, or until cheese melts.
  9. Turn off heat
  10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
  11. Transfer macaroni to a buttered baking dish.
  12. Sprinkle with breadcrumbs.
  13. Bake 20 minutes until the top is golden brown.
  14. *
  15. *
  16. To Make Fried Macaroni & Cheese
  17. Store leftovers in refrigerator overnight. Using a ice cream scoop, scoop out mac and cheese and roll in hand to compact the balls tightly. Place on wax paper lined cookie sheet and place in the freezer until frozen (a few hours) remove from freezer and dip in a beaten egg and roll into Panko crumbs (you can use fine bread crumbs however I found they tend to get darker than Panko) Fry in enough oil to cover the Mac & Cheese ball until golden brown Drain on paper towel ENJOY!!

Green Tomato Jelly M



tomato jelly 2


Let me start off by saying I despise green tomatoes I don’t like them fried or pickled, They are nasty, HOWEVER a friend of mine called me the other night and said ” We are supposed to have a frost tonight, you better go pick all your green tomatoes, no sense wasting them” I hate wasting anything so, I asked her if she wanted them and she said she would come and get them. Well I picked them and I had 2 huge bowls. When she came over she brought some Jello and Sure Jell and set off showing me how to make Green Tomato Jelly.

OH MY GOSH! This is delicious. You can use what ever jello you want and the jelly will take on that flavor. I used raspberry.Trust me. try this recipe and you will love it. The only thing I would change about the recipe is I would cut the sugar down to about 3 cups its was very sweet.

Green Tomato Jelly
This does not look or taste like green tomatoes I used raspberry jello but you can use any flavor you want and the jelly will taste like the flavor of the jello you used. This is a great way to use up all those green tomatoes before the frost hits them.
Recipe type: Jams/Jelly
  • 5 c. ground green tomatoes
  • 4 c. sugar
  • 1 lg. pkg.Jello
  • 1 pkg. Sure-Jell
  1. Chop up the tomatoes and simmer until soften adding a small amount of water if needed. Once soft put in a blender and grind. I used a fine mesh strainer and let it drain for a few minutes. Then I measured out 5 cups of ground tomato if needed add a little liquid from the stained tomatoes to make 5 cups. Boil green tomatoes and sugar for 3-4 minutes; add Sure-Jell and Jello. Boil, then simmer until it sheets off spoon. Put in sterile jars - jelly glasses. process for 5-10 minutes. Makes 12 small jelly jars.


Creamy Cream Cheese Mashed Potatoes M

Creamy Cream Cheese Mashed Potatoes

Creamy Cream Cheese Mashed Potatoes

These are so good the family will be begging for you to make them all the time.

Creamy Cream Cheese Mashed Potatoes
Recipe type: Side Dish
Serves: 4
  • 2 Lbs potatoes peeled and cut into large chunks
  • 1 stick butter, softened
  • 8 ounces cream cheese, softened
  • ¾ cup warmed milk
  • 1 tablespoon salt for cooking
  • 1 tablespoon salt for seasoning
  • pepper to taste
  1. Place cut potatoes in a large saucepan with cold water to cover by about 3 inches and season generously with salt. Bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook until the potatoes are fork tender, about 40 to 45 minutes.
  2. Drain the potatoes in a colander in the sink Mash potatoes using a potato masher or blend on low using an electric mixer until most of the lumps are gone and the potatoes are smooth and fluffy. Add in the softened cream cheese, butter, warm milk, salt and pepper to taste. Mix on low until all ingredients are well thoroughly blended.


Caesar Pasta Salad

Caesar Pasta Salad

Caesar Pasta Salad

Caesar Pasta Salad is an fantastic side dish. Great for summer picnics and potlucks, a real crowd pleaser. 


  • Salt
  • 12 ounces curly pasta, such as fusilli
  • 1 1/2 cloves garlic, chopped
  • 9 flat anchovies, chopped
  • 1/4 cup plus 1/2 Tbsp. fresh lemon juice
  • 3 tablespoons mayonnaise
  • 1/4 cup plus 1 Tbsp. olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan
  • 10 cup chopped green leaf lettuce
  • Chopped fresh basil, optional


 Bring a large pot of salted water to a boil. Cook pasta until just tender, about 10 minutes, or as package label directs.

 While pasta is cooking, combine garlic, anchovies, lemon juice, mayonnaise, olive oil and 3/4 tsp. salt in a blender and blend until smooth.

 Drain pasta. Toss with half of dressing and tomatoes. Let stand for 10 minutes. Toss with Parmesan.

 Toss lettuce with remaining dressing and divide among 4 shallow bowls. Spoon pasta salad over lettuce, sprinkle with basil, if desired, and serve

Freebies for Friends

Baked Bean CasseroleM

Baked Bean Casserole

1 lb ground beef
1 medium onion chopped
1 cup ketchup
3/4 – 1 cup brown sugar
2 teaspoons mustard
1 tablespoon vinegar
1 teaspoon salt
2 (15 or 16 oz) cans pork and beans
1 (15 oz) can kidney beans – not drained


Brown beef and onion and drain grease. Combine with remaining
ingredients. Bake at 400 degrees 30-40 minutes in a 9×13 casserole dish.

Cheddar Potato Casserole Recipe

Cheddar Potato Casserole Recipe

Cheddar Potato Casserole

3 cups prepared mashed potatoes

1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup

1/3 cup sour cream or plain yogurt

Generous dash ground black pepper

1 green onion, chopped (about 2 tablespoons)

    • Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish.
    • Bake at 350°F. for 30 minutes or until the potato mixture is hot.


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