Tuesday, June 28, 2011

Killer Baked Beans

4 (16-20 ounce) cans pork and beans (we use VanCamps)
3/4 cup brown sugar
1 onion, chopped up
2 tablespoons Worcestershire sauce (or just a good dose)
1 tablespoon prepared mustard (I use Kraft)
1 cup barbecue sauce (whatever is your favorite!!)
1 teaspoon liquid smoke (more or less up to you, I just shake the bottle hehehe)
3 -4 pieces bacon
1 Mix pork and beans, brown sugar, onion, Worcestershire sauce, mustard, barbecue sauce, and liquid smoke together in baking pan.
2 Place bacon on top.
3 Bake at 350 degrees Fahrenheit for an hour or so!
4 Yummmmm!
5 Hope you enjoy; we have people over for barbecues and they are gone in no time; can never seem to make enough!

Read more:

Wave Your Flag Cake

See a video on how to make a wave-your-flag-cake for your 4th of July weekend.

Friday, June 24, 2011

Chipotle Chicken Enchiladas

2 1/2 c. chopped cooked chicken
1-2 tsp. chipotle chili pepper (I used southwest seasoning.  I think you could substitute taco seasoning too.)
1 10.75 oz can condensed cream of chicken soup
1 8 oz carton dairy sour cream
1 4 oz. can diced green chile peppers, undrained
8 7-8 inch flour tortillas (I used 10)
2 c. shredded cheddar cheese
1/4 c. sliced green onion

Preheat oven to 350.  Grease a 3 qt rectangular baking dish; set aside.  In a medium bowl combine chicken and chipotle chili pepper; set aside.
For sauce, in a large bowl combine soup, sour cream, and undrained chile peppers.  Stir 1/2 c. of the sauce into chicken mixture.
Divide chicken mixture among tortillas.  Sprinkle with 1 1/2 c. of the cheese and the green onion.  Roll up tortillas.  Place, seam sides down, in the prepared baking dish.  Pour the remaining sauce over filled tortillas.
Bake, covered, about 35 min. or until heated through and edges are bubbly.  Sprinkle with the remaining 1/2 c. cheese.  Bake, uncovered, about 5 min. more or until cheese is melted.
I did a search for a picture of Chipotle Chicken Enchiladas... and this is what I got. So, I didn't make this fancy dish, I just copied it.  I just like to have pictures.  

Thursday, June 23, 2011

Pina Colada Salad

Normally I wouldn't make something like this... but, it just so happens that I got some bright lights in my Bountiful Basket a few weeks ago.  I thought it turned out pretty good, and it was something different.

Pina Colada Salad- From Mr. Food  
This tropical recipe gives us another way to enjoy the tastes of a popular island a good-for-us salad featuring healthy Bright Lights greens.

1 bunch Bright Lights, cut into bite-sized pieces (see Notes)
1 (20-ounce) can pineapple chunks, drained
1 (8.5-ounce) can cream of coconut
*** I didn't have any cream of coconut, so I used regular coconut flakes instead.

1/4 cup apple cider vinegar                             
1 (0.7-ounce) package dry Italian salad dressing mix         
***I didn't have any dry Italian dressing mix, so I just used regular Italian dressing and NO apple cider vinegar

1.In a large bowl, combine Bright Lights and pineapple chunks.

2.In a small bowl, combine remaining ingredients; mix well. Pour dressing over salad then toss to mix; serve.

•Bright Lights is a new generation of the popular leafy green Swiss chard. It features over sized leaves and a delicate flavor, and is available in exciting colors like gold, orange, pink, red, and white with leaves that are mostly medium to deep green with colorful veins throughout.

•You can give this salad even more color, texture and flavor by garnishing it with a few maraschino cherry halves just before serving.

Free Cook Book (Just $2.00 shipping)

Thursday, June 16, 2011

Bad Guys

When I was little and helping my mom make the meatballs for this recipe, I decided to call the meatballs, “Bad Guy's”. I don't know to this day where in the world I came up with that, but it stuck.

Bad Guy's”
1- 2 lbs. Ground beef – If you make extra it's okay for leftovers
½ Cup Salsa (+/- depending on how you like it)
Salt and Pepper
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Can of Milk
Frozen Corn
White Rice

Mix together the hamburger, salsa, salt & pepper. Shape into small meatballs. Just don't make them too big, or it's hard to cook them in the microwave.
Microwave for about 7 minutes. Carefully, using hot pads, take the plate out and drain off the grease.
Return to microwave for additional 6 minutes or until the meatballs are fully cooked.

While the “bad guy's” are cooking...
Mix the creamed soups and milk, and salt and pepper & heat in sauce pan
Make the rice
Heat up the frozen (or canned) corn with water and a little butter on your stove top

When the meatballs are cooked and everything is warmed up and ready...
We usually put the meatballs and the creamed soup in a 9X13 casserole dish.
Serve the “Bad Guy's” on top of the rice and add your corn on top of that... or on the side.
This usually needs lots of salt and pepper. My hubby likes to put hot sauce on it.
I know it sounds kinda strange, and not all that great... but it's a favorite at our house.

Wednesday, June 15, 2011

Carmel Brownies

The following recipe is from the Bars & Squares book:Caramel Brownies (p. 24)

2 c. granulated sugar
2/3 c. unsweetened cocoa pwd, sifted
1 c. veg oil
4 eggs
¼ c. milk
1 ½ c. all purpose flour
1 tsp baking pwd
½ tsp salt
1 c. semi sweet chocolate chips
1 c. chopped pecans
14 pz soft caramels, unwrapped (about 50)
1 can (10 oz) sweetened condensed milk

Preheat oven to 350. Grease a 9x13 inch pan. In a large bowl, whsik sugar, cocoa, oil, eggs and milk until smooth. Combine flour, baking pwd and salt. Stir into cocoa mixture, mixing well. Stir in chocolate chips and ½ c. of the pecans. Spread 2/3 of the batter evenly in prepared pan. Bake in preheated oven for 12 min.
Meanwhile, in a heavy saucepan over low heat, heat caramels and sweetened condensed milk, stirring constantly, until caramels are melted and mixture is smooth. Pour over partially baked brownie layer. Sprinkle remaining pecans on top. Drop remaining chocolate batter by spoonfuls over caramel layer. Spread gently, then swirl with the tip of a knife to marbleize the uncooked chocolate batter and caramel layers.
Bake in preheated oven just until set (25-30 min). Let cool completely in pan on rack. Cut into bars or squares.

****I thought that the caramel was too much. I cut it in half the next time I made this recipe and it was much better.
Thanks again Misty!

Tuesday, June 14, 2011

BBQ Tips

I received an e-mail from Kraft today with this nifty little link.
Check it out...



Chicken Mozzarella Roll ups

Chicken Mozzarella Roll ups (p. 205) From 9 X 13 recipe book via/my sister Misty

2 TBSP olive oil
1/3 c. chopped onion
6 skinless, boneless ckn breast halves
6 mozzarella cheese slices
¾ tsp. garlic pwd
¼ tsp black pepper
3 TBSP dry sherry or chicken broth (I made it without either one)
½ c. fine dry bread crumbs
3 TBSP grated Romano cheese (I used mozzarella)
¾ tsp. dried oregano, crushed
½ tsp. onion salt (I used dried onions)
3 TBSP butter, melted
3 c. purchased tomato=base pasta sauce
Hot cooked fettuccine (optional)

Preheat oven to 375. Grease a 9x13 inch baking pan or baking dish and set aside. In small saucepan heat 1 TBSP of the oil over medium heat. Add onion; cook for 3-5 min or until tender. Set aside.
Place each ckn breast half, boned side down, between two pieces of plastic wrap. Using flat side of a meat mallet and working from the center out, pound each half lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
Brush tops of ckn breast halves with remaining 1 TBSP oil. On boned side of each breast half, place a slice of mozzarella cheese and some of the cooked onion.
In a small bowl combine garlic pwd and pepper; sprinkle evenly over cheese and onion on ckn breast halves.
Fold in sides and bottoms of ckn breast halves; roll up each piece into a spiral, pressing edges to seal. Brush ckn rolls with sherry. In a shallow bowl combine bread crumbs, Romano cheese, oregano, and onion salt. Roll ckn roll ups in bread crumb mixture to coat. Place in prepared pan or dish. Drizzle with melted butter (I didn’t do the butter).
Bake, uncovered, for 20-25 min. or until ckn is no longer pink. Meanwhile, in a medium saucepan cook and stir the pasta sauce over medium heat until heated through. Serve ckn roll ups with warmed pasta sauce and if desired, hot cooked fettuccine.

I think we will try this one for dinner tonight! Thanks for sharing Misty.

Saturday, June 11, 2011


Take your bananas apart when you get home from the store.
If you leave them connected at the stem, they ripen faster.

Store your opened chunks of cheese in aluminum foil.
It will stay fresh much longer and not mold!

Peppers with 3 bumps on the bottom
 are sweeter and better for eating.
Peppers with 4 bumps on the bottom

 are firmer and better for cooking.

Ground Beef
Add a teaspoon of water when frying ground beef.
It will help pull the grease away from the meat while cooking.

To really make scrambled eggs or omelets rich add a couple of
spoonfuls of sour cream, cream cheese, or heavy cream; then beat them.
Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag.
Seal; mash till they are all broken up
Add remainder of ingredients, reseal, keep mashing it up
mixing thoroughly, cut the tip of the baggy; squeeze mixture into egg.
just throw bag away when done- easy clean up.

Add garlic immediately to a recipe if you want a light taste
of garlic and at the end of the recipe if your want a stronger taste of garlic.

Reheat Pizza
Heat leftover pizza in a nonstick skillet on top of the stove; set heat to med-low

and heat till warm. This keeps the crust crispy. No soggy micro pizza.

Measuring Cups
Before you pour sticky substances into a measuring cup,
fill with hot water.
Dump out the hot water, but don't dry cup.

Next, add your ingredient (peanut butter, honey, etc.)
and watch how easily it comes right out.

Milk Can Madness

We tried this recipe from last summer and it was yummy.  We adjusted it a little bit to our liking.  We didn’t have a milk can, so we just used a big pot and watched it close.  No penny… it would be fun to watch though!

Milk Can Madness from Razzle Dazzle
24 ears corn, ends trimmed, shucks on or off
2 heads cabbage, quartered or sliced (one purple and one green)
10 pounds red potatoes, quartered
4 pounds baby carrots
4 large green peppers, quartered (bells and Anaheim’s)
4 pounds onions, quartered
salt and black pepper (let it have it!)
10 pounds bratwurst or Polish sausage (SPICY and FULL of flavor)
1 pound bacon

Line bottom of a 10-gallon milk can vertically with ears of sweet corn (standing on end). Layer the remaining vegetables on top of the corn. Lightly season with salt and pepper. Arrange the sausages on top of the vegetables. Top with bacon. Pour one gallon of water over meat and vegetables.

Drill a 3/16-inch hole in the lid of the milk can. Place the lid on the can. Place the milk can over low heat over a propane burner or on a gas grill. Place a penny over the hole in the lid of the can. When the penny blows off the hole this masterpiece is done. The cooking time should be about 1 1/2 to 2 hours.

Remove the lid from the milk can. If serving immediately, place the sausages and bacon on a serving platter. Drain most of the liquid from the milk can. Remove the vegetables and arrange them on serving platters. Or, to keep the meat and vegetables warm, pour the drained vegetables into a large cooler. Arrange the meats in a pan or tray that will fit in the cooler. Place the pan of meats on top of vegetables and close the lid until ready to serve.
Serves 24 to 30

How to Cook a Roast

Revised 1-2-13

A simple way to cook a roast is to put one in the crock pot with a can of chili and a can of Coke
Cook on high for the first 2-3 hours then switch it to low for the rest of the day.
Sometimes I put in a little salsa too. 
Don't forget to sprinkle some salt & pepper.  
After cooking on low all day it should fall apart.

We like to have our roast with
the traditional mashed potatoes and gravy,
but it also goes good with rice. 
Or you can shred it up and put it on salad. 
Left-overs work great shredded up with BBQ sauce & slapped on a bun 
or you can throw it in stews.

For a Pot Roast version you can add:
Baby carrots, baby onions and quartered potatoes.

Delicious Strawberries

I got this great recipe from my aunt Colette (Thanks!).  I don't know the real name of this recipe, but everybody called them "delicious strawberries", so we will go with that.  These were a huge hit at our brunch last weekend. 
Delicious Strawberries
1pkg Cream Cheese - let it sit out at room temp. for a bit
3/4 Cup Powdered Sugar
1 tea. Almond Extract
Strawberries (I did almost 1/2 a case)

Wash your strawberries and try to pick out the bigger ones for this recipe
Cut the strawberries in a cross section, but not all the way through (from the tip, not the green part)
Mix together the cream cheese, powder sugar and extract with an electric mixer
Fill up a pastry bag with the filling and squeeze it into the strawberries

A little bit goes a long ways, but if you are going to make a lot for a party,
you might want to double the batch.
They don't keep well in the fridge, and need to be made &  then served.

I would love to try a few variations of this something like:
Using strawberry or blueberry cream cheese
Switching the almond extract for lemon or orange
You could also drizzle chocolate over them- yum!
Top with a blueberry, pictured below

Crock Pot Safety

I have heard a lot people say that it's best to brown your meat (especially chicken) before putting it in the crock pot (or to cook on high for the first 2 hours, and then you can adjust the heat) so that the meat hits a certain temperature within a certain amount of time.  This is probably a smart way to do things. 
I don't usually worry about it, but I wanted to put it out there for you to consider. 
I actually put frozen meant in and cook it on low all day...
Also make sure that you use a bread board under your crock pot to avoid burning your counter tops.
Plug it in somewhere safe that wont be in the way or where little kids can get burnt.