Pork and Beans

Best-ever baked beans = Moms!

These pork and beans have a sweet/tangy balance that satisfies.

Pork and Beans

Ingredients:

28 oz. Campbell’s pork and beans
2 slices bacon, uncooked
½ - 2/3 Can (15 oz) tomato sauce
¼ C chopped onion
½ C brown sugar

Cook 1 ½ hours at 350 degrees uncovered (or 1 hour at 350 is ok.) Mix all ingredients in a oven proof bowl. Should have consistency of tomato sauce – soupy, not runny. If it tastes sweet, then perfect. If it tastes tangy, add a little brown sugar.

Recipe Given By: Nancy Underhill

Cloeslaw

My grandma made the best coleslaw! This is a "down-home" kind of recipe that doesn't use measured ingredients. When it says a mug, it means a coffee mug. It's best to mix the slaw up a few hours before you want to serve it so the flavors have time to meld.

Coleslaw

Ingredients:

mayonaise
sugar
½ head green cabbage, grated or chopped
1/8 head purple cabbage, grated or chopped
1 carrot grated
Salt and pepper, to taste

In a mug ¾ full of mayo, add ½ scoop (about 1/4 C) sugar and stir. Let it sit and keep returning to it, stirring until all the sugar is dissolved. Add the dressing to the slaw, stir and refrigerate.

Serving: 1 batch
Recipe Given By: Martha Dye
Hint: I used a premade slaw mixture (located by the bagged lettuce/salads) for a quick throw-together dish.

Calgary Stampede Ribs

Before you think I'm crazy sharing a recipe that you cook for 2 hours the night before and then finish up the next day, trust me...it's worth it! We've tried a few rib recipes around here and this is our favorite. Although I will let you in on a little secret, if you want to just cut up some ribs and grill or crockpot them in a premade BBQ sauce, then use Sweet Baby Rays! It's the next best thing to two-day ribs. But be adventuresome...give the long version a try first.

Calgary Stampede Ribs

Ingredients:

4 pounds pork back ribs, cut into serving-size pieces
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons each salt, pepper, chili powder and ground cumin

Barbecue Sauce:

1 small onion, finely chopped
2 tablespoons butter
1 cup ketchup
1/4 cup packed brown sugar
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1-1/2 teaspoons ground mustard
1 teaspoon celery seed
1/8 teaspoon cayenne pepper

Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 325° for 2 hours. Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight.

In a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; set aside 3/4 cup. Brush ribs with some of the remaining sauce.

Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce.

Serving: 4 servings.
Recipe Given By: Taste of Home

Cinnamon Coffee Cake

This is my tried-and-true coffee cake recipe. It's sweet and cake-like with a delicious cinnamon swirl. You can bake it two different ways (see hint below.)

Cinnamon Coffee Cake

Ingredients:

1 C butter or margarine, softened
2 ¾ C sugar, divided
2 t. vanilla extract
4 eggs
3 C flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 C (16 oz) sour cream
2 T cinnamon
½ C chopped walnuts (optional)

In a large mixing bowl, cream butter and 2 C sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle 1/3 over batter in pan. Repeat layers two more times. Bake at 350 degrees for 70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to a wire rack to cool completely.

Serving: 16-20 servings
Recipe Given By: Taste of Home
Hint: I also make it in a 9 x 13 pan and cook it between 55-60 min.

Maple-Butter Frosting

Oh, my stars! You haven't had frosting until you've tried this one! We bake up a batch of chocolate cupcakes and top with this delectable sugar feast! Watch out, you may want to eat it right out of the bowl.

Maple-Butter Frosting

Ingredients:
1 C unsalted butter (softened)
3 oz. cream cheese (softened)
2/3 C dark-brown sugar
¼ t. salt
¾ C maple syrup
¾ t. vanilla extract
1 C confectioners sugar

Beat the butter, cream cheese, brown sugar, and salt in a medium bowl with a mixer set on medium speed until light and fluffy, about 3 minutes. Continue beating, and add the maple syrup and vanilla. Gradually add the confectioners sugar, increase the speed to high, and beat until light and fluffy, about 1 minute. Chill for 1 hour before using.

Serving: makes 4 cups
Recipe Given By: Country Living

Seafood Chowder

Don't know about you, but it's cold where we live! Brrr... This soup is a tummy-warmer and delicious too!

Chunky Seafood Chowder

Ingredients:

1 med. onion, chopped
2 T butter or margarine
2 pints half-and-half cream
1 can (10 ¾ oz) cond New England clam chowder
3 med. potatoes, peeled and cubed
1 t salt
¼ t white pepper
1 pkg (8 oz) imitation crabmeat, flaked

In a saucepan, sauté onion in butter until tender. Add cream and canned chowder; bring to a boil. Stir in the potatoes, salt and pepper. Reduce heat; simmer, uncovered, for 15-20 min or until the potatoes are tender. Stir in crab and heat through.

Serving: 8 (2 qts.)
Recipe Given By: Quick Cooking M/J 1999 p. 28

I need to invest in some colored bowls to show off my beige food! Check out the Quick Cooking link above to see this yummy soup delightfully photographed.

Palmiers

Ina Garten has a can't-stop-at-one yummy little coffee cookie: the Palmier.

You can get the recipe here.

Cover your work surface with the stated amount of sugar...

Lay your puff pastry on the sugar and add more...

(I know, I know!)

Roll the dough out to the designated size... (workin in that sugar!)

Fold once...

Twice...

Three times a lady...

Slice, lay on parchment

Flip during cooking ...

Viola!


Sorry I put them in a red container...that didn't work too well.
Hopefully, you can imagine the goodness.
Their little heart shapes would make a fun Valentine's morning treat.

Try to eat just a few; they're addicting!