Baked
Beans
I
picked this recipe up from Daphenie Baugh while Brett was in medical
school. It’s everyone’s favorite.
53 oz. can Pork & Beans (not baked beans)
1 lb. bacon, cut into 1” pieces, cooked crisp
1 large onion, chopped
1 cup catsup
1 cup brown sugar
2 tsp Worcestershire sauce
Mix bacon, onion, catsup, sugar &
Worcestershire sauce in a bowl.
Pour pork & beans into a 9x13 (or Pampered Chef Deep Covered
Baker). Mix in all other ingredients. Cover with aluminum foil (or lid). Bake for 2 ½ hours at 325°.
Uncover. Bake for an
additional 30 minutes. In the Deep
Covered Baker, you can cut the time by ½ hr.
Green
Bean Casserole
Without
it, Easter dinner just isn’t complete.
1 can (10.75 oz) Condensed Cream of Mushroom
soup
½ cup milk
Dash pepper
4 cups cooked cut green beans
1 1/3 cups (2.8 oz can) French Fried Onions
Grilled
Corn on the Cob
It
takes some time, but it’s yummy!
It turns out very moist and tender!
8 medium ears sweet corn
½ cup butter, softened
2 Tbsp. minced fresh basil
2 Tbsp. minced fresh parsley
½ tsp. salt
Soak corn (do not husk) in cold water for 20
minutes. In a small bowl, combine
butter, basil, parsley and salt.
Carefully peel back cornhusks to within 1” of bottoms; remove silk. Spread butter mixture over corn. Rewrap corn in husks and secure with
kitchen string. Grill corn,
covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husk. 8 servings.
Kerri’s
Green Beans
These
are from my sister-in-law Kerri Willden.
It’s a great way to make green beans as unhealthy as possible.
Whole green beans
Bacon
¾ cup butter
½ cup brown sugar
Salt, pepper & garlic powder to taste
Wash and trim green beans and separate into
bundles. Wrap with bacon. Place in baking dish. Melt butter. Stir in brown sugar.
Pour over bundles. Season
with salt, pepper & garlic powder.
Bake at 375° for ½ hour, covered, then 10 min. more, uncovered.
Stuffed
Potatoes
This
is our version of the recipe from the Our Best Bites recipe book. We put in half the blue cheese. You can also replace it with feta.
4 medium russet potatoes
1-2 Tbsp. olive oil, for rubbing on
the potatoes
Coarse salt
1/4 cup butter, cut into chunks
1/2 cup sour cream
1 cup shredded cheddar cheese,
divided
1 oz. (1/4 cup) crumbled blue cheese
1/4 cup milk or buttermilk
Dash pepper
1/2 tsp. garlic powder
1 lb. bacon, cooked crisp
and crumbled, divided
Preheat oven to 400
degrees. Wash and dry potatoes. Rub them lightly with olive oil and
coarse salt and place directly on oven rack. Bake for 45
min. or until potatoes are tender when pierced with fork. Remove
potatoes and allow them to cool for 5-10 minutes. Cut each potato in half
and hollow out each potato, placing the insides in a bowl. Mash, and add
butter, sour cream, 1/2 cup shredded cheddar cheese, milk, pepper, garlic
powder. Beat until fluffy. Stir in about half of the bacon
crumbles. Spoon mixture back into the potato shells. Place in a
baking dish. Return the potatoes to the hot oven and bake for 12-15
minutes. Remove, sprinkle remaining bacon and cheese over potatoes and
bake and additional 3-5 minutes or until cheese is melted and bubbly.
Homemade
Pear Sauce (w/ Cranberry option)
I
was looking for a way to use up some pears. This is delicious served warm over vanilla ice cream. I love the cranberry option.
6 cups pears, any variety, pared, cored and
diced
½ cup water
2 Tbsp sugar (can add more, if desired)
1 tsp. cinnamon
1 tsp. lemon juice
½-1 cup fresh cranberries, if desired
Mix all ingredients in a saucepan over medium
heat. Bring to a boil. Cook 10-15 minutes or until pears are
tender and cranberries have popped (if using them). Fill clean jars with sauce, leaving ½ inch headspace. Top lids with new seals and screw on
bands (can be used). Place jars in
steamer. Steam for 15-20 minutes
for pints (start timing when steam escapes hole). Cool. Test
seal. Can also be frozen instead
of steamed, or eaten fresh.
Yummy
Potatoes
This
is from Maren Rosendahl. It’s
essentially “funeral potatoes” but I love the texture of the tater tots instead
of hash browns.
2 lbs. tater tots, defrosted
¼ cup butter
1 pt. (2 cups or 16 oz.) sour cream
1 can cream of chicken soup
1/3 cup chopped green onions
1 ½ cup shredded cheddar cheese
1/3 cup crushed corn flakes
2 Tbsp. butter, melted
Shred tater tots. Heat ¼ cup butter with the soup until melted and stir until
blended. Blend in sour cream,
onion and grated cheese with the soup mixture. Mix well. Fold
into potatoes and place in 9x13 baking dish. Top with corn flake crumbs that have been mixed with 2 Tbsp.
butter. Bake at 350° for 35 minutes.
Creamy
Peas
We
found this in the Food Network magazine.
They were so good I couldn’t stop eating them! And we used frozen peas—I can’t imagine what they would be
like with fresh peas!
1 Tbsp. sugar
Kosher salt
4 cups shelled fresh peas (from 4-5 lb. pea
pods) or frozen peas
¾ cup heavy cream
2 Tbsp. unsalted butter
2 Tbsp. chopped fresh parsley
2 green onions, thinly sliced
Bring 6 cups water, sugar and ½ tsp. salt to
a boil in a saucepan. Add the
peas, bring to a simmer and cook until tender, 8-10 minutes for fresh peas or
3-4 minutes for frozen. Drain,
transfer to a bowl to keep warm.
Add cream to the same pan; bring it to a boil until reduced by half,
about 3 minutes. Whisk in the
butter, then add the peas and toss.
Add parsley and green onion; season with salt and pepper and toss.
Classic
Thanksgiving Stuffing
Classic
and delicious. My mom says she has
never used a recipe for stuffing, but I haven’t had enough experience to pull
that off. We doubled the recipe
for 17 people and it turned out just about right with plenty of leftovers.
½ cup butter
2 cups diced onion
2 cups diced celery
1 Tbsp. minced fresh sage
1 Tbsp. minced fresh thyme
Salt and pepper to taste
3 cups chicken or turkey broth
2 eggs
¼ cup chopped parsley
16 cups cubed stale bread (I used a mix of
sourdough, white, potato and wheat)
Additional butter for top if not stuffing
your turkey
Melt butter in a large skillet over medium
heat. Add onions, celery, sage and
thyme. Add salt and pepper and
cook 5 minutes. Add broth and
bring to a simmer. Beat eggs with
parsley in a large bowl; add bread, then pour in the vegetable-broth mixture
and toss. Stuff the turkey and
bake. Or transfer to a buttered
baking dish and dot with butter.
Cover and bake 30 minutes at 375°; uncover and bake until golden, 30 minutes
more.
Lime-cilantro
Rice with Pineapple
From
Our Best Bites cookbook. Great
served with any Mexican food. Be
careful with the lime—my kids don’t like it too limey and we usually leave out
the pineapple.
1 cup white rice
2 cups water
2 Tbsp. butter
Juice from 1 large lime (to taste)
1 8-oz. can crushed pineapple, drained
½-3/4 cup chopped fresh cilantro
kosher salt and fresh ground pepper to taste
In a large saucepan, combine rice and
water. Bring to a boil over high
heat; reduce heat to low, cover tightly, and cook for 20 minutes. Remove from heat and allow to stand,
covered, for 5 minutes, so rice can absorb more water. Add the butter and stir to melt. Add the lime juice, pineapple and
cilantro. Stir to combine; add
salt and pepper to taste.
The
Best Green Beans Ever
This
recipe came from the Food Network website. Tasty!
1 lb. green beans
2 Tbsp. bacon grease or butter
2 cloves garlic, minced
1 large onion, chopped
1 cup chicken broth, plus more if needed
½ cup chopped red bell pepper
½ to 1 tsp. kosher salt
Ground black pepper
Snap or cut the stem ends of the green
beans. Melt the bacon grease or
butter in a skillet over medium-low heat.
Add the garlic and onions and cook for 1 minute. Add the green beans and cook until the
beans turn bright green, about a minute.
Add the chicken broth, chopped red pepper, salt and pepper to
taste. Turn the heat to low and
cover the skillet with a lid, leaving the lid cracked to allow steam to
escape. Cook until the liquid
evaporates and the beans are fairly soft, yet still a bit crisp, 20-30
minutes. You can add more chicken
broth during the cooking process, but don’t be afraid to let it all cook away
so the onions and peppers can start to caramelize. Serves 6.
