Posted on

Crispy Topped Bacon and Green Onion Baked Beans

from: More from Magnolia

Ingredients
14 oz can sweetened condensed milk
1 1/2 cups ice cold water
1 3.4 oz package instant vanilla pudding mix
3 cups heavy cream
12 oz box nilla wafers
4 cups sliced ripe bananas

Directions
In a s mall bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4- hours or over night before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer, whip the cream until stiff peaks form. Gently fold the pudding mixutre into the whipped cream utnil well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferrably glass) with a 4-5 qt capacity. Arrange one third of the wafers to cover the obttom of the bowl, over-lapping if necessary, the one thrid of the banans and one third of the pudding. Repeat the layering twice more, garnishing with addiontal wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrpa and allow to chill in the refrigerator for 4 hours or up to 8 hours, but no longer before serving.

from:

Ingredients
2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes, from dairy aisle of the market
2 cans whole baby clams and their juice

Directions
In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.

Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup.

from: 30 Minute Meals

Ingredients
4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows

Directions
Preheat oven to 350 degrees F.

Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.

Beat eggs and half-and-half or milk with hot sauce in a shallow dish.

Pour flour out on a plastic board or plate.

Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.

from: 30 Minute Meals

Ingredients
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Directions
Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

from: Cuisinart Instruction and Recipe Booklet

Ingredients
3 Cups whole milk
1/2 – 1 1/2 cups frozen limeade concentrate, thawed
3 tablespoons sugar
Several drops of green food coloring

Directions
Combine the milk, 1/2 cup limeade, and sugar in a blender and mix. Taste for tartness. Add more limeade as desired. Add food coloring until desired color is reached.

Pour mixture into icrecream maker and follow directions.

Freeze two additional hours if desired.

Nutritional Info (Makes ten 1/2 cup servings.(
Calories 69 Carbs: 10 g Protien: 2g Fat: 2g Chol. 10 mg. Sodium: 37 mg.

from: 30 Minute Meals

Ingredients
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas

Directions
Dice tenders into bite size pieces and set aside. Wash hands.

Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

from: 30 Minute Meals

Ingredients
1 head red leaf lettuce
1 head green leaf lettuce
1 teaspoon lemon juice, a wedge
1 crisp red apple, such as McIntosh or Paula Red, thinly sliced
1 Anjou pear, thinly sliced
2 tablespoons apple cider
2 tablespoons cider vinegar
1 teaspoon sugar
1/3 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper
8 ounces sharp cheddar, thinly sliced

Directions
Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.

from: 127

Ingredients
1 tablespoon olive or vegetable oil, 1 turn of the pan, plus some for drizzling
1 small onion, chopped
3 chipotle peppers (smoky hot peppers) in adobo sauce, found in cans in Mexican foods section 1/2 cup ketchup, eyeball it
1/4 cup orange juice concentrate
1 orange, zested and cut into wedges, for garnish
1 cup chicken broth
4 boneless, skinless chicken breasts
Vegetable oil, for drizzling
Grill seasoning or salt and freshly ground black pepper
Romaine lettuce
Sliced red onions
4 crusty rolls, split, toasted and buttered

Directions
Preheat a grill pan or griddle pan over medium high heat.

Heat a small saucepan over moderate heat. Add oil and onion. Saute onion in oil for 3 to 5 minutes or until onions are soft. Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer.

Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper. Grill 5 to 6 minutes on the first side, turn. Remove 1/2of the barbecue sauce to a small bowl and baste chicken liberally with it. Turn chicken after 4 minutes, coat with sauce again and cook another 2 to 3 minutes.

To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom. Spoon remaining sauce from saucepan over the sliced chicken. Serve open faced with the lettuce and red onions setting on bun tops to the side. Pair these sandwiches with your favorite sides or, with Red Cabbage Slaw and Crispy Topped Baked Beans.

from: 127

Ingredients
6 slices bacon, chopped
1 cup plain bread crumbs
4 scallions, thinly sliced
Coarse black pepper
2 (15-ounce) cans prepared barbecued baked beans, about 4 cups

Directions
In a medium skillet over medium high heat, brown bacon but do not fully crisp the pieces. Remove the skillet from heat and toss bread crumbs in the pan with the bacon and drippings. Add scallions to the bread crumbs and bacon and season the mixture with cracked black pepper, to taste.

Preheat oven to 425 degrees F.

Add 2 cans of barbecued beans or extra spicy beans to a shallow casserole dish. Top with bacon and bread crumb mixture and place in oven. Bake 15 minutes or until top is crispy and beans are bubbly.

Posted on

Barbecued Succotash

from: More from Magnolia

Ingredients
14 oz can sweetened condensed milk
1 1/2 cups ice cold water
1 3.4 oz package instant vanilla pudding mix
3 cups heavy cream
12 oz box nilla wafers
4 cups sliced ripe bananas

Directions
In a s mall bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4- hours or over night before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer, whip the cream until stiff peaks form. Gently fold the pudding mixutre into the whipped cream utnil well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferrably glass) with a 4-5 qt capacity. Arrange one third of the wafers to cover the obttom of the bowl, over-lapping if necessary, the one thrid of the banans and one third of the pudding. Repeat the layering twice more, garnishing with addiontal wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrpa and allow to chill in the refrigerator for 4 hours or up to 8 hours, but no longer before serving.

from:

Ingredients
2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 ribs celery with greens, chopped
4 sprigs fresh thyme
Salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock, from soup aisle
1 cup hash brown style raw shredded potatoes, from dairy aisle of the market
2 cans whole baby clams and their juice

Directions
In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.

Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup.

from: 30 Minute Meals

Ingredients
4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows

Directions
Preheat oven to 350 degrees F.

Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.

Beat eggs and half-and-half or milk with hot sauce in a shallow dish.

Pour flour out on a plastic board or plate.

Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.

from: 30 Minute Meals

Ingredients
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Directions
Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

Posted on

Cranberry-Cornbread Stuffing

from: MarthaStewart.com

Ingredients
8 ounces (2 cups) pecans
3/4 cup (1 1/2 sticks) unsalted butter
3 large onions, cut into 1/4-inch dice
6 stalks celery, cut into 1/4-inch dice
1/4 cup fresh oregano leaves, chopped Skillet Cornbread, crumbled
1 loaf day-old white bread, crust on, cut into 1-inch cubes (10 heaping cups)
3 large eggs, lightly beaten
2 cups dried cranberries
1 cup coarsely chopped fresh flat-leaf parsley (1 large bunch)
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoon Bell’s Seasoning
1 quart chicken stock, preferably homemade, or low-sodium canned chicken broth

Directions
1. Preheat the oven to 350°. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.

2. Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.

3. Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375° for 35 minutes. Remove foil, and bake an additional 20 minutes.

Posted on

Sweet Potato Fries

from: Matt & Jess Nichols

Ingredients
a few sweet potatoes
oil to fry (1 cup?)
seasoning salt (garlic salt, onion salt, lawson’s)

Directions
Peel the potatoes and slice them into fry-like pieces (you know, kinda long and squarish).

Heat the oil (you don’t need tons … just an inch or so) to frying temperature (you know, when you flick a little water in it, it bounces and hisses). Then you dunk your potato slices in there and fry them for a couple of minutes.

Drain them on a paper towel on a plate and season them with the salt of your choice while they’re still hot.

Let cool slightly and much away!

Posted on

Cheddar-Corn Spoon Bread

from: Everyday Food, September 2003

Ingredients
1 tablespoon butter, plus more for baking dish
2 cups milk
1 ½ cups corn kernels
2/3 cup yellow cornmeal
coarse salt
pinch of cayenne pepper
1 cup finely grated sharp cheddar
4 large eggs, separated

Directions
Heat oven to 400. Butter a 2-quart casserole and set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium and simmer, stirring frequently until mixture is slightly thickend, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks utnil combined.

In a clean mixing bowl, beat egg whites with a pinch of salt until soft peaks form. Stir 1/3 of the whites into the cornmeal mixture until comined, then gently fold in the remaining whites with a rubber spatula.

Place dish in oven; reduce oven heat to 375. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cook 5 minutes before serving

Posted on

Fresh Garden Delight

from: Girl Scouts

Ingredients
bananas
milk chocolate chips
mini marshmallows

Directions
Take your banana, skin on, and slice it lenthwise, through the skin, cutting through the banana, but not penetrating the skin on the opposite side. Carefully pull apart the cut of the banana and stuff it with the marshmallows and chocolate chips. Use lots!! You'll need 'em.

Then all that's left to do is cook the banana. Wrap it in some tin foil and cook it on a bed of hot coals (or in the oven if you don't happen to be camping). You want the marshmallows and chocolate chips to get melty and the banana to get nicely cooked.

Once it's done, pull back the foil and consume with a spoon and maybe some milk…. mmmmmm

from: 98

Ingredients
1 med z ucchini, sliced
1 med yellow squash, sliced
1 med onion, sliced
6-12 chinese pea pods
1 cup fresh green beans, sliced
1 small green pepper, chopped
4 tablespoons butter
3/4 teaspoon seasoning salt
2 teaspoons seasoning pepper
1/2 teaspoon dill weed

Directions
Sautee all veggie slightly in melted butter. Cover tihgtly for 10 to 12 minutes and stir occasionally. Sprinkle with seasoning salt, seasoning pepper and dill weed.

Posted on

Hot Curried Fruit

from: Kitchen Keepsakes

Ingredients
1/4 C melted butter
1/2 C brown sugar
2 T cornstarch
1 T curry powder
16 oz can sliced peaches, well drained
16 oz can sliced pears, well drained
16 oz can pinapple chunks, well drained
8 oz can marachino cherries, well drained
1 cup black pitted cherries (canned)
2 bananas, cut in large pieces

Directions
Heat oven to 350. Melt butter in a saucepan; add sugar, cornstarch and curry powder. Stir until smooth. Mix drained fruit ina 2 quart casserole. Pour sauce over fruit and toss lightly. Bake 40 minutes, covered.

Posted on

Guacamole

from: Judd Terrell

Ingredients
1 lb ground beef
1 packet taco seasoning
4 oz of sour cream
1 small can olives, drained
1 cup shredded cheddar cheese
1 can refried beans
1 jar salsa (the thicker, the better)
4 oz guacamole (approximately)
½ cup chopped chives (if desired)

Directions
Cook ground beef with seasoning mix according to directions on package. Layer beef, beans, salsa, sour cream, and guacamole. Sprinkle cheese over the top. Place in a 350 degree oven for about 10 minutes or until cheese is properly melted. Sprinkle the top with the olives, and chives.

from: The Kafers

Ingredients
Avocados (About 3 for every four people)
Garlic Salt
Chili Powder
Cayenne Pepper

Directions
Cut each avocado in half lengthwise and extract the pit. Then spoon out the fruit into a bowl. Using a potato masher mash the fruit thoroughly until you have a nice gooey consistency. Season to your taste using the garlic salt, chili powder, and cayenne pepper. If you can’t stand the spice, use the cayenne sparingly!!

Serve with tortilla chips and margaritas.

Posted on

Tomato Cucumber Salad

from: Everyday Food September 2004

Ingredients
2 lemons, halved
2 medium onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
coarse salt
commercial seafood spice bundle or home made (see ingredients below)
3 pounds medium red potatoes, scrubbed
8 ears fresh corn, shucked and broken in half
3 pounds unshelled large shrimp, tail on
spicy butter for serving (mix up some tabasco and butter, mmkay?)

Directions
Bring 5 quarts of water to a boili in a 10-12 quart pot. Squeeze lemon juice into water then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer and cook 10 minutes.

Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered until opotatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.

Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth ino a glass measuring cup; drain the restr in a large colander, discarding the liquid.

Divide reserved broth among small bowls for dipping. Trans fer shrimp and veggies to a large platter and serve with spicy butter, if desired.

from: Everyday Food September 2004

Ingredients
3 beefsteak tomatoes, cored, each cut into 8 wedges
1 English cucumber, peeled, quartered lengthwise
3 tablespoons red-wine vinegar
salt and ground pepepr
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil

Directions
Cut each tomato wedge into four pieces; cut c ucumber into 3/4 inch chunks. In a bolw, whisk vinegar with 3/4 teaspoon salt, 1/4 teaspoon pepper, oil, and basil. Add tomatoes and cucumber; toss gently.

Posted on

Skillet Potato cake

from: Paula Kafer

Ingredients
2 lbs frozen hashbrowns
½ cup melted butter
½ tsp. Salt
¼ tsp. Pepper
½ cup chopped onions
1 pint sour cream
1 can cream of chicken soup
2 cups grated cheddar
2 cups crushed cornflakes

Directions
Defrost and separate hashbrowns and mix them together with the salt, pepper, sour cream, soup, and cheddar. In a separate bowl, combine cornflakes and butter. Spread hashbrown mixture in a large casserole dish. Cover it evenly with the cornflakes mixture. Bake at 350 for 45 minutes.

from: Martha Stewart Kids Holidays 2002

Ingredients
2 slices bacon
4 large eggs
½ cup milk
½ cup spinach, touch stems discarded, leaves rinsed and finely shredded
1/3 cup grated cheddar cheese, plus more for topping
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
4 English muffins, split and toasted

Directions
In a large, nonstick skillet over medium high heat, cook bacon until browned about 4 minutes per side. Drain slices on paper towels, then crumble. Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese).

Heat an ovenproof 10-inch nonstick skillet over medium low heat. Pour in the egg mixture, and cook until bottom is set, about 7 minutes. transfer to broiler and cook until top is set and puffy, about 1 minute. Remove from heat and immediately slide onto a cutting board; let rest 1 minute.

Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife. Place one portion on the bottom half of each muffin. Transfer to a baking sheet.

Sprinkle remaining cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds. Place top half of muffins on each sandwich and serve immediately.

from: Everyday Food, Jan/Feb 2003

Ingredients
1 ½ pounds baking potatoes (2 or so) peeled and cut into chunks
3 tablespoons butter
2 tablespoons vegetable oil
3 scallions, including the green parts, thinly sliced (about ½ cup)
salt and pepper

Directions
Preheat oven to 425. Put the potatoes in a medium sauce pan of salted water. Bring to a boil, reduce the heat to medium, and cook until tender – about 10 minutes. Drain.

In a 10-inch cast-iron skillet (or any oven proof frying pan) heat butter and olive oil over medium heat. Stir in the potatoes, scallions, ¼ teaspoon salt and 1/8 teaspoon pepper. With the back of a large spoon, press the potatoes into the pan, crushing them slightly.

Bake the potato cake until the edges are golden-brown, about 20 minutes. Loosen the cake with a heatproof spatula if necessary. Cover the pan with a plate, flip over, and remove the pan.