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Green Beans With Bacon and Brown Sugar

By 11 Comments

A perfect blend of sweet and savory flavors, this recipe for Green Beans with Brown Sugar and Bacon is a perfect green bean side dish to compliment any main course event. If you love a sweet and salty flavor combination. I think you’ll agree that this is the best canned green beans side dish recipe you’ll find.

Brown sugar green beans with bacon makes a great Holiday side dish, and so does this recipe for Scalloped Potatoes, No Cheese. It’s perfectly creamy and perfectly traditional.

Brown sugar green beans with bacon in a casserole dish, using canned beans.

Why This Recipe For Green Beans with Brown Sugar and Bacon Is Special

This recipe for Green Beans With Brown Sugar and Bacon is hands down another one of our favorite side dishes to serve year round for a family meal side dish, and a tradition at our Thanksgiving table for over 40 years.

It’s a Southern Style green bean recipe combining sweet, salty and savory flavor. The balance of brown sugar, bacon and butter balance the ingredients for a crowd pleasing side. It’s simply a great holiday side dish.

It’s a simple recipe and it’s a crowd pleasing recipe.

  • This recipe uses canned green beans. Just simply drain off the liquid = easy peasy.
  • This is an old fashioned green bean side dish that will feed a crowd. Calling for 6 cans of green beans, this easily serves 8 people.
  • Aside from frying the bacon, it’s somewhat of a dump and bake style recipe. Combining all of the ingredients and it’s off to the oven.
  • Prep time is quick. It’s ready for the oven in around 15 minutes.
  • The end flavor is an irresistible sweet and salty combo.
  • A perfect side dish for any season and any holiday.
  • There’s bacon involved … nuff said there.

Table of contents

Ingredients Needed

Ingredients to make green beans with bacon and brown sugar
  • Bacon. Just use your favorite brand. Whatever brand you use, it will add a smoky bacon-y flavor.
  • Canned Green Beans: Makes this recipe super easy.
  • Brown Sugar: I’ve used both light brown sugar and dark brown sugar for this recipe. Either works fine and brings a caramelized sweet flavor.
  • Soy Sauce: Green beans with soy sauce not only seasons them salty, but adds a layer of umami flavor. Using tamari sauce makes this a gluten free green beans recipe.

Tips for Perfect Green Beans with Brown Sugar and Bacon

  • How To Make Real Bacon Bits: I like to slice the bacon into pieces and then fry it. As opposed to frying strips of bacon and then cutting it. Bacon can be a bit ornery to slice, but if you put it in the freezer for about 30 minutes before cutting it, it will be much more manageable.
  • Use a good quality knife, or kitchen shears to slice or cut the bacon strips into pieces. No need to separate the individual slices. Cut the bacon into ½ inch pieces.
  • Use thick cut bacon for a meatier end-result.
  • Be sure to drain the canned green beans well, a colander works well here.

Variations and Substitutions

  • Maple Syrup Substitute: Replace brown sugar with maple syrup for a richer sweet flavor profile.
  • Vegetarian: Use plant based bacon in place of pork bacon.
  • Turkey Bacon: Don’t eat pork? Turkey bacon is a great substitution here.

Step by Step Instructions, It’s Easy

Mixing brown sugar and soy sauce for green beans with bacon.
  1. Step 1: In a small bowl, combine brown sugar, soy sauce, garlic powder and melted butter.
Mixing soy sauce to make brown sugar green beans with bacon.
  1. Step 2: Using a whisk, mix together until smooth.
Placing canned beans in a casserole dish to make green beans with brown sugar and bacon.
  1. Step 3: Add drained canned green beans to your favorite casserole dish. I like to use my Sur-la-Table 4-quart dish as you’ve got more room to stir and serve without spillage. A Pyrex 9 x 13 Pyrex will work, but it will be crowded. Spread the beans out evenly in the pan.
Adding soy sauce mix with green beans in a casserole dish to make green beans with brown sugar.
  1. Step 4: Pour the brown sugar, soy sauce, butter mixture over the beans.
Adding cooked bacon to green bean casserole with brown sugar.
  1. Step 5: Leaving the bacon grease behind, sprinkle cooked and crumbled bacon over the top of the beans. Using a large spoon, gently stir the mixture together.
  2. Step 6: Bake for 40 minutes, uncovered, at 350 degrees and serve. Voila, you’ve got a delicious green beans and bacon recipe, a casserole style side made easy using canned green beans and bursting with flavor.

Tip: The recipe is best made by frying raw bacon. It adds a little fat and pure bacon flavor the recipe needs. If you must used store purchased bacon bits, soften them by frying in ¼ cup butter then continue with recipe.

What To Serve with Brown Sugar Green Beans with Bacon

This practically goes with about any main course. Chicken, beef, or pork. Try them with Oven Baked Pork Tenderloin, or Old Fashioned Meatloaf, or Chicken Veloute Supreme. For a starch, serve alongside Garlic Butter Slow Cooker Baked Potatoes. And of course your Thanksgiving Turkey.

Tips For Success

  • Cooking Bacon: Watch the bacon carefully when cooking. Use a medium low heat. Don’t over cook the bacon or you’ll add a burnt flavor to the beans. And don’t undercook. If the fat isn’t rendered the bacon will be soggy or flabby if not crisped properly.
  • Soggy Beans: The only reason you’d end up with soggy beans is if the casserole is simply cooked too long.
  • Warming Trays are such a useful tool for Holiday gatherings. When serving this recipe buffet style, place it on a warming tray to keep warm. I love my warming tray for any type of gathering, and use it more than I thought I would. I am an Amazon affiliate. If you purchase this product using the link, I receive a small commission at no extra charge to you.
  • Scaling Recipe: If you have a large casserole dish, this recipe is easy to double. It’s also easy to cut the ingredients in half for a smaller batch.

FAQS

Can I Make This Recipe Ahead Of Time?

Absolutely. And since I’m always making this for a group of people, that’s what I do. Just prepare the this recipe per directions. Cover with plastic wrap and store in the refrigerator until ready to bake. The ability to make this green bean recipe in advance makes it a great choice for hectic Holiday meals.

Can You Freeze This Recipe?

Yes. If you have left-overs, just place them in an air-tight container and freeze. They’ll last for about 6 months in the freezer.

Can I Adapt This Recipe To Use Fresh Green Beans or Frozen Green Beans?

Fresh: Just wash and trim the ends of the green beans and snap them in half. Boil the fresh beans in salted water for about 30 minutes or until beans are tender. Drain and proceed with the recipe. Frozen: Just let the green beans thaw at room temperature for about 30 – 45 minutes. Then proceed with recipe.

Storage and Leftovers

  • Store any leftover green beans in an airtight container in the refrigerator for up to 4 – 5 days. Reheat slowly in a saucepan stove top, or in a microwave safe container in 30 second increments until hot.
  • These beans will also freeze well. I like to use a zip-lock style freezer bag. These bags are easy to squeeze the air out and will lay flat to save room in the freezer. Be sure to label the bag with contents and date.

Green Beans With Brown Sugar and Bacon

I hope you give this easy green bean side dish recipe a try. It’s truly the best canned green beans recipe I’ve found.

And if you’re looking for more side dish recipe ideas, don’t miss my Side Dish Category. You’ll find lots of great ideas, including one of the most popular recipes on my site for Broccoli Cheez Whiz Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Brown sugar green beans with bacon in a casserole dish.
Print Recipe
5 from 8 votes

Green Beans With Brown Sugar and Bacon

Old Fashioned Green Bean Recipe, with bacon and a sweet and sour dressing. A side dish that will compliment any meat entree.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 242kcal
Author: Lea Ann Brown

Ingredients

  • 90 ounces canned green beans 6 small cans. Drained
  • 10-12 slices of bacon regular or thick cut will work
  • ⅔ cup brown sugar
  • ¼ cup butter melted
  • ¼ cup soy sauce or tamari to make this gluten free
  • 2 teaspoons garlic powder or granulated garlic

Instructions

  • Preheat oven to 350 degrees.
  • Cut bacon into ½ inch pieces and fry until nice and crispy.
  • While the bacon is cooking, open and drain the green beans, then spread them out into a 3 quart casserole dish. A 9 x 13 Pyrex will work but it will be crowded. I like to use a 4 quart dish so I have more room to stir and serve without spillage.
  • In a small bowl, whisk together the brown sugar, melted butter, soy sauce and garlic powder. Pour it over the green beans.
  • After the bacon is crispy, use a slotted spoon to sprinkle it over the green beans. Stir the beans to distribute the sauce and the bacon. Bake the beans uncovered for 40 minutes.

Notes

Tip for Cooking Bacon for Bits:
  • I like to slice the bacon into pieces and then fry it. As opposed to frying strips of bacon and then cutting it. Bacon can be a bit ornery to slice, but if you put it in the freezer for about 30 minutes before cutting it, it will be much more manageable.
  • Use a good quality knife, or kitchen shears to slice the bacon strips into pieces. No need to separate the individual slices. Cut the bacon into ½ inch pieces.
Tips for Success: 
  • Cooking Bacon: Watch the bacon carefully when cooking. Use a medium low heat. Don’t over cook the bacon or you’ll add a burnt flavor to the beans. And don’t undercook. If the fat isn’t rendered the bacon will be soggy or flabby if not crisped properly.
  • Soggy Beans: The only reason you’d end up with soggy beans is if the casserole is simply cooked too long.
  • Warming Trays are such a useful tool for Holiday gatherings. When serving this recipe buffet style, place it on a warming tray to keep warm. I love my warming tray for any type of gathering, and use it more than I thought I would. I am an Amazon affiliate. If you purchase this product using the link, I receive a small commission at no extra charge to you.
  • Scaling Recipe: If you have a large casserole dish, this recipe is easy to double. It’s also easy to cut the ingredients in half for a smaller batch.
  • Make Ahead: Holiday hosting can become hectic. Make this recipe a day ahead, cover with plastic wrap. Remove plastic wrap, then bake when ready to start cooking for the meal. 
 

Nutrition

Calories: 242kcal | Carbohydrates: 19g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 643mg | Potassium: 105mg | Fiber: 1g | Sugar: 18g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Canned Green Beans Recipe with Bacon and Brown Sugar … It’s what’s for a side dish.

Chocolate Mint Brownies With Hershey Syrup

By 7 Comments

These ridiculously delicious brownies with Hershey Syrup combine the richness of chocolate with the cool flavor sensation of mint. It’s a classic flavor combo that no one can resist. These chocolate mint brownies have everything you’re looking for in a good brownie and you’ll find yourself sneaking another bite before you know it. Let’s take a look.

Chocolate mint brownies with green frosting and drizzled chocolate glaze

Chocolate desserts make a regular appearance around our household. There’s just something irresistible and special about that rich decadent flavor. Some of our favorites are Chocolate Cake With Chocolate Bourbon Frosting, Mexican Chocolate Sauce with Kahlua, and Cheesecake Black Bottom Chocolate Cupcakes

Why You’re Going To Love This Recipe

  • Making a brownie recipe with Hershey Syrup added to the brownie batter results in a thick fudgy chocolaty treat.
  • These brownies start with a rich flavored brownie base then topped with a creamy mint layer of frosting. A timeless flavor combination.
  • It’s just simply hard to go wrong with brownies. They’re easy, meaning they require no special pastry skills. There’s chocolate involved, sugar and butter. A perfect dessert in my book.
  • This Chocolate Mint Brownie recipe kicks it up a notch by adding a creamy layer of mint frosting.
  • These brownies are melt in your mouth luscious and delicious

We simply devoured these brownies. In fact we couldn’t stay out of them. They’re addictive. I feel confident this is a recipe your family will love and you’ll make over and over.

Ingredients Need

Brownies

Ingredients to make chocolate mint brownies
  • Vanilla
  • Salt: Use Kosher salt. Most chefs agree that sea salt doesn’t penetrate and flavor the food like Kosher salt does. Save sea salt to season at the table.
  • Walnuts: Or pecans.
  • Butter: Unsalted butter works best here.
  • Flour: All purpose flour.
  • Sugar: Granulated sugar.
  • Eggs: Large eggs,
  • Hershey’s Syrup: Hershey’s Chocolate Syrup brings the deep chocolate fudgy flavor and consistency to this brownie recipe.

Mint Frosting

  • Powdered Sugar: (Confectioners Sugar).
  • Peppermint Extract: Good food always begins with quality ingredients. I like a couple of brands for quality extracts. Nielsen-Massey and Savory Spice.
  • Butter: Again, unsalted.
  • Milk: Whole milk or 2% will work here. I never buy, nor have cooked with, 1% or non-fat, so can’t address if the creamy texture of the frosting would be compromised.
  • Green Food Coloring; just 2 – 3 drops will do. Or, if you want a greener color, add a couple more.

Step By Step Instructions: Brownies with Hershey Syrup

  • Step 1: Simply combine the ingredients for this easy brownie batter and using a mixer mix until well blended.
  • Pour the batter into a greased 13 x 9 x 2 baking dish. I used my Pyrex. Bake at 325 degrees for 30 – 40 minutes, or until a cake tester comes out clean.
  • In the meantime make the mint frosting.
Frosting chocolate brownies with mint green frosting using an offset spatula.
Frosting the Brownies
  • It’s time to frost. Spread the mint frosting over the cooled brownies and prepare the chocolate glaze.

TIP: Use an off-set spatula for all of your frosting and spreading needs. It’s famous for creating dramatic swoops and swirls or for creating a perfectly smooth surface that’s ready to decorate.

Chocolate glaze over chocolate mint brownies
Glaze the Brownies
  • For the chocolate glaze: Melt chocolate chips and butter stovetop until blended. Stir until smooth. Place the chocolate glaze in a catsup type squeeze bottle, and with quick sweeping motions, spread the glaze over the brownies. You can also use this glaze as a solid frosting spread.

FAQs and Tips

How Long Should I Mix Brownie Batter?

When making any type of brownie, always mix the batter just long enough to blend the ingredients well. Over beating brownie batter will add air and result in a more cake like texture.

How Do I Get Brownies to Bake Evenly?

As I learned in Culinary School, rotate the brownie pan half way through the baking process. This will help with a more evenly baked pan of brownies, especially when using a larger pan.

How do you cut brownies neatly?

Make sure the brownies have cooled completely. Once cooled, place them in the refrigerator to insure they’re “set”. Use a sharp knife that’s been dipped in hot water. Quickly wipe the knife off and then make a slice. Repeat these steps for every single cut.

Pro Tip: Use a cake tester. As always, just keep a close eye on the brownies while they’re in the oven and use a cake tester to make sure you know when they’re done. You want that “just right” brownie texture that’s a bit fudgy gooey on the inside without being cakey. Insert the cake tester into the center of the brownies and once it come out clean, take them out of the oven.

Recipe for Chocolate Mint Brownies with Hershey Syrup

Hershey Syrup Brownies with Mint Frosting cut into squares

I hope you give these glorious Hershey’s syrup brownies a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite brownies with Hershey syrup recipe, let me know, I’d love to give it a try.

Related Recipes

And if you’re looking for more dessert recipes, check out my Dessert Category. You’ll find lots of fun recipes to satisfy that sweet tooth, including the most popular on my site for No Bake Key Lime Pie. And this unique Mexican Chocolate Cake, made with toasted pepita seeds.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chocolate mint brownies with green frosting and drizzled chocolate glaze
Print Recipe
5 from 4 votes

Chocolate Mint Brownies with Hershey Syrup

These ridiculously delicious brownies combine the richness of chocolate with the cool flavor sensation of mint. It’s a classic flavor combo that no one can resist.
Prep Time30 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Servings: 24 brownies
Calories: 289kcal
Author: Lea Ann Brown

Equipment

  • 9 x 13 x 2 pan (I use my Pyrex pan)
  • Cake tester
  • Offset spatula

Ingredients

  • Batter For Brownies
  • 1 cup sugar
  • ½ cup unsalted butter
  • 4 large eggs beaten
  • 1 cup flour
  • ½ teaspoon kosher salt
  • 16 ounces Chocolate syrup Hersheys
  • 1 teaspoon vanilla extract
  • ½ cup walnuts chopped, or pecans
  • For The Mint Frosting
  • 2 cups powdered sugar
  • ½ cup unsalted butter
  • 2 Tablespoons milk
  • ½ teaspoon peppermint extract
  • 1 – 2 drops green good coloring
  • For The Chocolate Glaze optional
  • 1 cup chocolate chips semi-sweet
  • 6 Tablespoons unsalted butter

Instructions

  • Preheat oven to 325 degrees.
  • Combine all batter ingredients in order given, in a large mixing bowl. Mix on medium speed until blended. Pour batter into a greased 13 x 9 x 2 pan. Bake 30 – 40 minutes or until batter is set. Use a cake tester.
  • Combine all frosting ingredients and beat with a mixer until smooth. Spread mixture over cooled brownies and let cool until set.
  • For the chocolate glaze: Melt chocolate chips and butter in a small sauce pan stovetop over medium low heat. Stir constantly until blended and smooth.
  • Pour the chocolate glaze into a catsup type squeeze bottle. With sweeping motions, add the glaze to the top of the brownies and frosting.
  • Cover and refrigerate until ready to cut and serve.

Notes

Tips for Success:
When making any type of brownie, always mix the batter just long enough to blend the ingredients well. Over beating brownie batter will add air and result in a more cake like texture.
As I learned in Culinary School, rotate the brownie pan half way through the baking process. This will help with a more evenly baked pan of brownies, especially when using a larger pan like a 9 x 13 x 2.
When cutting brownies, use a sharp knife. Dip the knife in hot water and then quickly wipe dry. Make your first cut and then repeat this process for each cut. 
If you want the color of the frosting to be greener, add a few more drops of green food coloring. 
Brownies freeze up to 3 months. Freeze individual squares wrapped in parchment paper and place in an air tight container. Thaw overnight in the refrigerator.

Nutrition

Calories: 289kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 78mg | Potassium: 76mg | Fiber: 1g | Sugar: 30g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Mint Chocolate Brownies with Hershey Syrup … It’s Whats for a Treat

Dubliner Cheese Dip With Cream Cheese

By 33 Comments

One of the most beloved cheese varieties, Kerrygold Irish Dubliner Cheese, teams up with cream cheese and mayo for an irresistible cheddar dip. And when it comes to entertaining effortlessly, this recipe fits that bill. If you’re looking for Dubliner Cheese Recipes, this Dubliner cheese dip is the perfect party cheese spread.

This cheese spread made with Dubliner cheese has joined the ranks of one of our favorite party appetizers, Spicy Pimento Cheese .

Dubliner Cheese Spread served with wheat thin crackers

Here’s the story behind my latest recipe find, Dubliner Cheese Dip.

The last Sur la Table cooking class I attended was a mid-day class the Tuesday before Thanksgiving. A class to prepare holiday pies.

Usually the Sur-la-table classes consist of a main course meal item which ends up on a plate for lunch. 

To keep our spirits high and our tummies from grumbling, they served us a big bowl of Dubliner Cheese Dip and crackers.

Every single one of us asked for the recipe and now that I’ve been serving it at holiday parties, I’ve lost track of how many times I’ve been asked for the recipe.

It seems that when it comes to dips, cheese is king. And if you’re looking for recipes with Dubliner cheese, this one is most certainly worth a look.

This recipe is totally awesome, easy to make and crowd pleasing. The flavor comes from the unique Kerrygold Dubliner cheese, the creaminess comes from cream cheese, and with garlic powder and a splash of Sriracha, this recipe rocks.

What Is Dubliner Cheese?

Irish Cheese

Dubliner Cheese is an Irish aged cow’s milk cheese made by Kerrygold. Yes, the same folks that make that remarkable Irish butter.

What Does Dubliner Cheese Taste Like?

Good stuff: complex, worldly, slightly sweet, slightly nutty and robust, this cheese is fabulous.

Tip: Dubliner Cheese is a granular cheese in texture so you want to keep in the fridge until you’re ready to grate, so it doesn’t chunk and fall apart.

I don’t think I’ve ever purchased Kerry Gold Cheese until now. Even though I’m feeling a loss over that, I’m dancing a jig over the find.

With that said, let’s make this cheese spread recipe.

Ingredients To Make Dubliner Cheese Spread

Ingredients to make dubliner cheese spread.
  • Dubliner Irish Cheese, 7 ounces, 1 package, grated.
  • Shallot: Shallots have a delicate and sweet flavor with a hint of sharpness. I like to think of them as a cross between garlic and sweet onion. They’re a wonderful addition to this cheese spread.
  • Roasted Red Bell Pepper: Make it easy on yourself and pick up a roasted red bell pepper from the olive bar at the supermarket. Or even buy a jar of roasted red bell pepper. Or you can take the route of roasting your own red bell pepper stovetop over a gas flame.
  • Mayonnaise: Mayonnaise brings a creamy and smooth texture to this recipe.
  • Cream Cheese: Adds another creamy layer of goodness.
  • Garlic Powder: Don’t skip this seasoning. It adds a final exclamation mark to the overall flavor.
  • Sriracha: The icing on the cake. Sriracha brings excitement to the party.

Ingredient Substitutes and Swaps

  • Dubliner Cheese: If you simply can’t find Dubliner brand cheese, substitute a good quality cheddar. I like Tillamook Medium White Cheddar. Great robust flavor.
  • Shallot: Shallots are easy to find in the produce section, but if you’ve got everything on hand except a shallot, a sweet onion would be a good substitute.
  • Sriracha: Don’t have Sriracha? Just add a splash of Tabasco Sauce or your favorite hot sauce.

How To Make This Recipe

How to make dubliner cheese spread

One could hardly call this a step by step tutorial, because this cheddar cheese spread recipe is so easy, there’s only one step.

  • Step 1: After the chopping and shredding is complete, simply place all of the ingredients into a large bowl. Using a large spoon, mix until well blended. Serve. Done!

FAQ’s

Can This Dip Be Made Ahead?

Yes, prepare this recipe a day or two ahead of time. Store it in the refrigerator in an airtight container.

How Long Is Dubliner Cheese Aged For?

According to their website, typically for 9 – 12 months.

Is Dubliner A Good Melting Cheese?

Yes, it melts beautifully and I’ve used it many times to make mac and cheese.

What To Serve With Dubliner Cheese Spread

Dubliner Cheese Spread and Wheat Thin Crackers

I truly love the flavor combination of Wheat Thins crackers for this cheddar dip. There’s a slight sweetness to Wheat Thins that compliment the salty savory of the spread.

Here are some other options.

  • Pretzel Crisps They are sturdy enough for dipping and their flat structure a great platform to hold that cheese.
  • Crostini: Buy a small baguette and using a serrated knife, cut in ½ inch slices. Place the slices on baking sheet and using a silicone brush, brush each slice with olive oil. Place under your oven broiler about 5 inches below the heat. Let them cook until they brown.
  • Pita Slices. Purchase some pita bread and cut into wedges. Serve with a spreader to spread the cheese onto the bread.
  • Fruit: Slice pears and apples. Again, provide a spreader to spread the cheese onto the fruit.
  • Vegetables: Carrot and celery slices come to mind as a sturdy vegetable that would hold up well as a dipper for this cheese dip.

Dubliner Cheese Dip ( Spread ) Recipe

Dubliner Cheese Spread Recipe surrounded by wheat thin crackers.

Now that I’ve had my first soiree with this wonderful Irish cheese, I’ll be looking for more Dubliner cheese recipes. So, if you have any, I’d love to give it a try.

I hope you give this Dubliner Irish Cheddar Dip recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

And don’t miss my Appetizer Category, you’ll find lots of party appetizer recipes including the most popular appetizer recipe on my site for Pear and Blue Cheese Crostini. Check it out.

More Cheese Appetizer Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Dubliner Cheese Spread in a bowl served with crackers.
Print Recipe
5 from 12 votes

Dubliner Cheese Dip with Cream Cheese

Dubliner Cheese Dip. I’ve lost track of the number of times I’ve been asked for this recipe. A delicious cheese spread recipe made even creamier with cream cheese and mayo.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer Recipes
Cuisine: Irish
Servings: 8
Calories: 203kcal
Author: Lea Ann Brown

Ingredients

  • 7 ounces Dubliner Cheddar Cheese grated
  • 4 ounces cream cheese room temperature
  • 1 large red bell pepper roasted and chopped
  • 1 medium shallot peeled and diced
  • ¼ cup mayonnaise
  • ¼ teaspoon garlic powder
  • pepper to taste
  • A splash of Sriracha – optional

Instructions

  • Mix all ingredients together until well blended and serve with your favorite crackers. We like this with Wheat Thins.

Notes

Keys To Success
  • Leave Dubliner cheese in refrigerator until ready to grate, so it doesn’t crumble. Dubliner is a granular cheese, so keeping it cold will make it easier to grate.
  • Let the cream cheese come to room temperature by taking it out of the refrigerator a couple hours in advance. 

Nutrition

Calories: 203kcal | Carbohydrates: 2g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 245mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 905IU | Vitamin C: 19mg | Calcium: 193mg | Iron: 1mg

Dubliner Cheese Dip …It’s what’s for an Appetizer.

This cheddar dip recipe was first published December of 2015, and updated with new photos and more detailed information.

Orange Pound Cake Recipe with Sugared Cranberries

By 6 Comments

Moist, dense yet finely textured, this orange pound cake recipe is fragrantly flavored with grated orange zest and fresh squeezed orange juice. It’s a perfect cake to impress guests for Thanksgiving or Christmas. And one that will give any holiday cake a run for its money.

Once Florida oranges hit our markets every Fall, I try to make as many “orange” things as I can. Some of our favorites are Orange Roasted Salmon, and Fennel Orange Salad.

Orange pound cake with sugared cranberries

This is a super rewarding and easy pound cake recipe, not to mention reliable because it’s from Ina Garten, Barefoot Contessa.

Beautiful with citrus flavor, this is a perfect recipe to make for any Holiday party, whether it’s your own, or when you’re invited out. Tis the season for Holiday gatherings.

No one should live without pound cake and especially one that’s flavored with orange and topped with a luscious orange syrup glaze, an easy frosting, then surrounded by sugared cranberries. Does it get anymore festive than that?

This is one of those recipes that even though a bit time consuming, it’s easy enough for a beginning baker to tackle. It’s impressive enough to be an incredibly rewarding baking project to showcase at your next Holiday party.

And it’s my new favorite cake recipe, edging out Creamy Banana Coffee Cake which is another recipe you might want to keep in your back pocket for Holiday entertaining ideas.

What Is Pound Cake?

Pound cake gets its name not because it’s heavy but because it’s easy. Based on an old-fashioned method using a pound each of four ingredients: flour, sugar, butter and eggs.

But don’t let its simplicity fool you into thinking it’s a pushover in the flavor department. Designed to be made without a recipe, pound cakes have evolved into some clever flavor combinations that will wow guests at any gathering.

Ingredients You’ll Need

Ingredients to make orange pound cake
Ingredients for Orange Pound Cake Recipe
  • All Purpose Flour
  • Granulated Sugar
  • Powdered (confectioners) Sugar
  • Eggs
  • Oranges: For orange zest and fresh orange juice
  • Butter
  • Buttermilk
  • Vanilla
  • Baking Powder and Baking Soda
  • Salt

Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Step 5: Ready to Bake
  • Step 5: Pour the batter into two buttered and floured loaf pans.
Two loaves of orange pound cake cooling on a wire rack
Step 6: Bake and Cool
  • Step 6: Bake at 350 degrees for 45 minutes to an hour. Let cool on wire rack.
Orange syrup glaze for orange pound cakes
Step 7: Make the orange syrup glaze

Step 7: While the cakes are baking, make the orange glaze by cooking sugar and orange juice until sugar dissolves.

Making frosting for orange pound cake recipe
Step 8: Make the Frosting

Step 8: Combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth.

Frosted Orange Pound Cakes on a wire rack
Step 9: Frost Pound Cakes

Step 9: Pour over the top of one cake and allow the glaze/frosting to dry. Wrap well, and store in the refrigerator.

How To Make Sugared Cranberries

Easy! Just pick-up a 12-ounce bag of fresh cranberries at the grocery store. You’ll need two cups of sugar, divided. ½ cup to make the syrup to coat the cranberries and 1-½ cups to coat the cranberries for that frosted cranberry appearance.

How to make sugared cranberries
Step 10: Make The Sugared Cranberries
  • Step 10: Combine ½ cup sugar and ½ cup water in a sauce pan. Cook over medium heat until sugar is dissolved, about 2 – 3 minutes. Stir in cranberries until they’re coated well with the syrup.
Drying sugared cranberries on a wire rack
Step 10: Dry the Cranberries
  • Step 11: Using a slotted spoon, transfer the cranberries to a wire rack over a sheet pan. Let dry for at least an hour.
Rolling sticky cranberries in sugar to make sugared cranberries
Step 11: Coat the cranberries in sugar

Step 11: Working in batches, roll the sticky cranberries in the remaining sugar until well coated. Move them back to the rack and let dry for at least another hour.

FAQ’s and Tips

Room Temperature Butter

Allow 1 – 2 hours for the butter to come to room temperature. Room temperature butter is still “solid” but soft enough to hold air. It’s simply important to cream sugar and butter correctly. The butter must be soft enough for your finger to make an indentation, but not too soft where it looks greasy. This means no cheating and trying to soften butter in the microwave. Plan ahead. I like this article from Bon Appetit, which explains the process in more detail.

Use Parchment Paper

Even though you’ve greased and floured the loaf pans, it may still be difficult to remove the cakes from the pans. Parchment paper will insure a clean break. Just use the bottom of the loaf pans to draw a rectangle on the parchment paper. Cut out the shapes and place them on the bottom of the pan after you’ve floured and greased. Just remember to remove the paper once the cake is done.

Can I Use Store Bought Orange Juice?

Sure! But you’re still going to need fresh oranges for the orange zest. So why waste those oranges. Just slice them open after zesting and squeeze out the orange juice.

Can You Freeze Pound Cake?

Yes! Pound cake freezes very well. Once the cake has cooled, wrap it tight in plastic wrap and place it flat in the freezer. It will keep up to two months. Thaw in the refrigerator when ready to use.

Recipe for Orange Pound Cake with Orange Glaze and Sugared Cranberries

Sliced orange pound cake with sugared cranberries on the side

To serve, just place the orange pound cake on your favorite platter and surround with sugared cranberries. I have made this pound cake with and without the white frosting. The white frosting makes a more festive holiday presentation than the photo above. It’s nice with the sugared cranberries.

I hope you give this Orange Pound Cake recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite pound cake recipe, let me know. This recipe for orange pound cake was so easy and rewarding, I’m really looking forward to trying more pound cakes.

And if you’re looking for more dessert recipes, don’t miss my Dessert Category. You’ll find lots of fun recipes to satisfy that sweet tooth, along with another one of our orange flavored desserts for Orange Slice Bars.

Orange pound cake with orange glaze and sugared cranberries
Print Recipe
5 from 4 votes

Orange Pound Cake Recipe with Orange Glaze and Sugared Cranberries

This is a recipe for Orange Pound Cake with orange glaze, surrounded by beautiful sugared cranberries. Moist, dense yet fine textured,  this pound cake recipe is flavored with grated orange zest and fresh squeezed orange juice. It’s a perfect cake recipe for Thanksgiving or Christmas and one that will give any Holiday cake recipe a run for its money.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 689kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound unsalted butter 2 sticks, at room temperature
  • 2 ½ cups granulated sugar divided
  • 4 large eggs at room temperature
  • ⅓ cup grated orange zest 5-6 oranges
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ cup freshly squeezed orange juice divided
  • ¾ cup buttermilk at room temperature
  • 1 teaspoon pure vanilla extract
  • Frosting Glaze: optional:
  • 1 cup confectioners’ sugar sifted
  • 1 ½ tablespoons freshly squeezed orange juice
  • Sugared Cranberries
  • 12 ounces Cranberries fresh
  • 2 cups Sugar divided

Instructions

  • Heat the oven to 350 degrees. Grease and flour two 8 ½ x 4 ½ x 2 ½-inch loaf pans. Line the bottoms with parchment paper.
  • Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
  • With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  • In another bowl, combine ¼ cup of the orange juice, the buttermilk, and vanilla.
  • Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
  • Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • While the cakes bake, cook the remaining ½ cup of granulated sugar with the remaining ½ cup orange juice in a small saucepan over low heat until the sugar dissolves.
  • When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes while they're still warm. This will allow the cakes to absorb the syrup better. Then allow the cakes to cool completely.
  • Frosting Glaze: Combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of the cakes and allow the glaze to dry. Wrap well, and store in the refrigerator.
  • Sugared Cranberries: Combine ½ cup sugar and ½ cup water in a sauce pan. Cook over medium heat until sugar is dissolved, about 2 – 3 minutes. Stir in cranberries until they're coated well with the syrup.Using a slotted spoon, transfer the cranberries to a wire rack over a sheet pan. Let dry for at least 1 hour. Working in batches, roll the sticky cranberries in the remaining sugar until well coated. Place them back on the wire rack and let dry for at least 1 hour.

Notes

Room Temperature Butter: Allow 1 – 2 hours for the butter to come to room temperature. Room temperature butter is still “solid” but soft enough to hold air. It’s simply important to cream sugar and butter correctly. The butter must be soft enough for your finger to make an indentation, but not too soft where it looks greasy. This means no cheating and trying to soften butter in the microwave.
Use Parchment Paper: Even though you’ve greased and floured the loaf pans, it may still be difficult to remove the cakes from the pans. Parchment paper will insure a clean break. Just use the bottom of the loaf pans to draw a rectangle on the parchment paper. Cut out the shapes and place them on the bottom of the pan after you’ve floured and greased. Just remember to remove the paper once the cake is done.
If you’d like to omit the orange glaze and frosting, simply dust the pound cake with powdered sugar. But please note, that orange syrup glaze truly enhances this cake.
Pound cake freezes very well. Once the cake has cooled, wrap it tight in plastic wrap and place it flat in the freezer. It will keep up to two months. Thaw in the refrigerator when ready to use.

Nutrition

Calories: 689kcal | Carbohydrates: 114g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 387mg | Potassium: 112mg | Fiber: 1g | Sugar: 78g | Vitamin A: 745IU | Calcium: 51mg | Iron: 2.2mg

Ina Garten Orange Pound Cake Recipe … It’s What’s For The Holidays

New Mexico Stacked Enchiladas

By 63 Comments

New Mexico claims ownership to the creation of stacked enchiladas. Instead of rolled, fried tortillas are flat enchiladas, stacked with a mixture of ground beef and melted cheese and red chile sauce. In traditional New Mexico style, the enchiladas are then topped with a fried egg. Stacked enchiladas are guaranteed to bring your taste buds alive with true Southwestern charm.

New Mexico Stacked Enchiladas topped with a fried egg.

Why Are Stacked Enchiladas Easier?

Common in New Mexico, stacked enchiladas use the same ingredients as traditional enchiladas like these Pulled Pork Enchiladas Verde, but rather than rolled inside of a corn tortilla, the ingredients are stacked. Which makes for an easier no-fuss, quick-fix experience.

For this recipe, these New Mexico stacked enchiladas use stand alone corn tortillas that have been fried then layered with enchilada sauce, ground beef and cheese. Once stacked, the enchiladas are then baked long enough to simply melt the cheese and bring the ingredients together.

The corn tortillas stay crispy in spots and soft and chewy in others by absorbing the sauce and the juices from the ground beef and fresh tomatoes.

And there’s that ooey-gooey cheesy part. The strong Southwestern flavors of this wonderful creation are truly enhanced when the yolk of the egg mixes in with the other ingredients.

This recipe is compliments of one of my New Mexico born and raised chef instructors at Culinary School. He referred to them as Santa Fe Enchiladas.

Being a New Mexico Stacked Enchilada purist, he always tops the dish with a fried egg cooked sunny side up or over medium. His family made stacked enchiladas with ground beef, but these can also be made meatless.

For the sauce, make your own New Mexico Red Chile Sauce using a medium heat Chimayo chile powder. You can also use this Easy enchilada Sauce in place of the Red Chile Sauce.

Let’s take a look.

Ingredients You’ll Need:

ingredients to make New Mexico Stacked enchiladas

Ingredients to Make Stacked Enchiladas

  • Red Chile Sauce or Red Enchilada Sauce
  • Diced fresh tomatoes (optional)
  • Ground Beef: Choose a lean blend. 93-7% works well here.
  • Sweet Onion
  • Shredded Lettuce (for garnish – optional) Iceberg lettuce is a good choice here.
  • Hatch Chile Peppers: Roasted, peeled, and diced
  • Oil for frying tortillas. A neutral oil works well here. Canola and Vegetable oil are good choices.
  • Eggs
  • Yellow Corn Tortillas
  • Shredded Cheese: I like to use a blend of cheddar and white melting cheese. Monterey Jack, Pepper Jack and Muenster are good choices here.

Ingredient Subs and Substitutions

  • Enchilada Sauce: If you don’t want to make your own homemade enchilada sauce, purchase canned. Purchasing one 19-ounce, or two 10 ounce cans will give you plenty of sauce.
  • Tomatoes: If fresh tomatoes are out of season, use Cherub cherry tomatoes. Don’t substitute canned tomatoes for fresh. Canned tomatoes, even drained will offer too much liquid, causing the tortillas to become soggy. Omit tomatoes in this case.
  • Ground Beef: Substitute ground turkey or ground chicken in place of the ground beef. Shredded chicken will also work like a charm here. Or omit the meat entirely and make these vegetarian stacked enchiladas. You can also substitute black beans for the ground beef.
  • Tortillas: I prefer yellow corn tortillas for this recipe because they’re sturdier and have a more defined corn flavor. You can substitute white corn tortillas if you don’t have yellow.
  • Shredded Cheese: To make this recipe even easier, grab a package of Mexican blend shredded cheese at the grocery store.

Step by Step Instructions

Looking around on the web I found several versions of Stacked Enchiladas. Many don’t use ground beef, just cheese and the red chile sauce. We’ll make this version with ground beef.

Browning beef onions and green chile peppers to make stacked enchiladas
  1. Step 1: Brown The Beef With Onions and Chile Peppers: Heat a fry skillet over medium heat. Once the pan is hot, add the ground beef and onions. Add a couple of pinches of chili powder to the ground beef to add a kick of flavor. Cook until ground beef is just starting to lose its pink color. Add the chopped chiles and stir until chiles are warm and ground beef is no longer pink.
How to fry corn tortillas for stacked enchiladas
  1. Step 2: How To Fry Corn Tortillas: The corn tortillas for are handled a bit differently than rolled and baked enchiladas. We’ll skip the step of dipping the fried tortilla in the enchilada sauce, and simply fry the corn tortilla. I like to use my omelette pan. Heat the pan on medium high heat. Once hot, add the oil and heat until the oil is shimmering. One by one, place the corn tortillas in the hot oil and cook for 30 seconds. No need turn them. Once you see bubbles starting to form on the tortilla (see photo of the tortilla in the pan above), using a spatula, remove the tortilla to a plate lined with a paper towel. Repeat with the rest of the tortillas.
Placing ground beef on corn tortilla to make stacked enchiladas.
Adding enchilada sauce to tortillas for stacked enchiladas.
  1. Step 3: Start building the stacked enchiladas.Using an oven proof pan, start by placing enough of the ground beef, onion and chile pepper mix on a corn tortilla. Then add ¼ cup red chile sauce or enchilada sauce.
adding cheese and tomatoes to corn tortillas to make stacked enchiladas
Stacked enchiladas ready to bake
  1. Step 4: Finish by adding a good handful of grated cheese and a sprinkle of chopped tomato. Repeat with one more layer. Add cheese and sauce to the top of the third tortilla. These stacked enchiladas are ready to bake just long enough to melt that cheese. Use a comal or a baking sheet.

Step 5: In the meantime, fry two eggs to sunny-side up stage.

Variations

  • Switch things up and add sliced radishes and chopped cilantro.
  • Omit the ground beef and add corn and even black beans to make this a vegetarian stacked enchilada dinner.
  • A drizzle of sour cream will make this a Tex-Mex version.

FAQ’s

Why are my tortillas breaking when I remove them from the oil?

There are two reasons for this. Either your oil is not hot enough, or you’re not cooking them long enough. I always lose or sacrifice a couple of tortillas during this process. Play with the heat until the tortilla fries just enough to be almost crispy in 30 seconds.

Can I make stacked enchiladas ahead of time?

I recommend that you assemble and bake these enchiladas when you’re planning on eating them. Storing fried tortillas can turn them soggy or rubbery. If you’re making red chile sauce or homemade enchilada sauce, that piece of this meal most certainly should be prepared ahead of time.

Can I use another sauce beside red sauce?

I’m so glad you asked! Try Hatch Green Chile Sauce for a verde experience. A mole sauce would bring this dish to a whole new level of earthiness.

Recipe for New Mexico Stacked Enchiladas

Eating New Mexico Stacked Enchiladas with a knife and fork.

If you’re looking for fresh New Mexico cuisine, I hope you give this Stacked Enchilada recipe a try. They’re a wonderful treat and a great introduction to New Mexico Cuisine.

Serve this hearty fiesta style meal alongside Salsa and chips. Or with Cowboy Beans.

More Enchilada Recipes

And if you’ love Mexican food as much as we do, don’t miss my Mexican Food and Southwest Recipes Category. You’ll find lots of fun recipe to spice up your meal plans, including the most popular on my site for Hatch Green Chile with Pork.

If you’re chile pepper crazed like us, don’t miss my post on Chili vs Chile for more Hatch Green Chile Recipes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

New Mexico Stacked Enchiladas topped with a fried egg.
Print Recipe
4.95 from 20 votes

New Mexico Stacked Enchiladas

New Mexico claims ownership to the creation of Stacked Red Chile Cheese Enchiladas. Perfect for any meal of the day and guaranteed to set your taste buds on fire!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Mexican
Cuisine: Mexican
Servings: 2
Calories: 628kcal
Author: Lea Ann Brown

Ingredients

  • 2 cups New Mexico Red Chile Sauce or Enchilada Sauce
  • 1 pound ground beef browned
  • 1 cup sweet onion chopped
  • 4 Hatch green chile peppers roasted, peeled and chopped. Or 1-4 ounce can chopped Hatch chile peppers
  • 2 cups shredded Mexican Blend cheese
  • 2 tomato chopped
  • chopped lettuce for topping
  • 6 yellow corn tortilla
  • ¼ cup vegetable oil canola oil works well here
  • 2 eggs fried over easy or over medium

Instructions

  • Preheat oven to 350 degrees.
  • Brown ground beef and onion in a fry pan until done. Drain excess grease, stir in the Hatch Green chile and set aside.
  • In a fry pan, heat oil over medium high heat until hot. The oil should be hot enough that the tortillas bubbles as its lowered into the oil. Fry corn tortillas one at a time 30 seconds each. Place tortillas on a plate that's been lined with a paper towel. Place another paper towel on top of the tortillas as you cook them to help keep them warm.
  • To build the enchiladas. In an oven proof dishes, I use my Comal, place one tortilla. Top with ¼ cup ground beef and ¼ cup New Mexico Red Chile Sauce and a good sprinkle of the shredded cheese and fresh tomato. Place a tortilla on top of of that and another layer of the ingredients. Place the third tortilla on top and sprinkle with cheese and sauce. Use three tortillas for each stack.
  • In the meantime, fry two eggs until over easy.
  • Bake or broil until cheese is melted and bubbly. Serve immediately topped with more fresh tomato, chopped lettuce and fried egg. If you want add a dollop of sour cream to the top and diced raw onions (after baking)
  • This served the two of us with plenty of leftovers.

Video

Notes

Tortillas: You can use white corn tortillas for this recipe, but the yellow corn tortillas have a stronger flavor and a stronger structure. They’ll hold up better to frying and the corn flavor will shine when topped with the enchilada sauce and the ground beef. 
Frying Tortillas: Why are my corn tortillas breaking when I remove them from the oil? There are two reasons for this. Either your oil is not hot enough, or you’re not cooking them long enough. I always lose or sacrifice a couple of tortillas during this process. Play with the heat until the tortilla fries just enough to be almost crispy in 30 seconds.
Can this recipe be made ahead of time? I recommend that you assemble and bake these enchiladas when you’re planning on eating them. Storing fried tortillas can turn them soggy or rubbery. If you’re making red chile sauce or homemade enchilada sauce, that piece of this meal most certainly should be prepared ahead of time.
Vegetarian: Omit the ground beef and make this recipe a vegetarian entree.
Ground Beef Seasoning: If you’d like to add a bit of seasoning to the ground beef, add a couple of pinches of chili powder, or New Mexico red chile powder. A spoonful of taco seasoning will also work here.

Nutrition

Calories: 628kcal | Carbohydrates: 34g | Protein: 41g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 1357mg | Potassium: 1060mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1491IU | Vitamin C: 24mg | Calcium: 736mg | Iron: 5mg

Stacked Enchiladas …They’re what’s for Dinner.