Leigh Vickery recipes
Leigh Vickery shares the following recipes with Fox 51 Today viewers:
Green Bean Bundles
2 cans whole green beans, drained OR 1 pound of fresh steamed green beans
½ of a bottle of your favorite vinaigrette salad dressing
Bacon slices, cut in half
Place the green beans in a large bowl and pour the dressing over the green beans. Gently toss. Cover and refrigerate at least two hours for best flavor. Drain vinaigrette from beans. Place half of a bacon slice on your work surface. Lay a handful of green beans across the bacon and wrap bacon around the beans to make a “bundle.” Place bundle in a casserole dish that has been sprayed with nonstick cooking spray. Repeat with all remaining green beans. Bake at 350° for 20-25 minutes until bacon is cooked. Recipe easily doubles. Serves 6.
Rolls: Sister Schubert’s Rolls are available in the frozen section at Brookshire’s and Wal-Mart.
Jalapeno Cranberry Salsa
3 cups fresh cranberries
½ medium red onion, quartered
2 jalapeno peppers, seeded and halved (use less for milder flavor)
½ cup chopped fresh cilantro
½ cup honey
2 tablespoons fresh lime juice
Dash kosher salt
Sweet potato chips
Place all ingredients in food processor, except for sweet potato chips. Pulse 8 times, until coarsely chopped. Scrape sides of bowl midway through pulses. Cover and chill at least 8 hours. Perfect with sweet potato chips, or as a holiday relish with turkey and dressing.
Gingersnap Pecan Praline Ice Cream Pie
25 gingersnap cookies, crushed
3 tablespoons unsalted butter, melted
1 tablespoon sugar
½ gallon Pecan Praline ice cream, or your favorite flavor, softened
5 gingersnap cookies, coarsely crumbled
1 jar of purchased caramel sundae topping
Combine 25 gingersnap cookies with melted butter and sugar. Gently press into the bottom and sides of a 9-inch pie plate. Freeze until firm, about 15 minutes. Scoop the softened ice cream into the prepared crust, smoothing out the top. Return to freezer to harden. When ready to serve, drizzle with the warmed caramel topping and sprinkle with remaining 5 crushed gingersnap cookies. Serves 6-8.