Linda's Baked Beans

Ingredients:

4 or 5- 30 oz. cans of Pork and Beans  (Start with four and add the fifth if there is room)

2 Cups Brown Sugar

 1 Small bottle Catsup

2 lb Bacon

2-3 Green Peppers cut up

2 Onions

Directions:

Meat Mixture-

·         Cut up the bacon in smallish pieces and cook.  Drain off as much fat as you can.

·         Dice the onions and sauté with bacon after it is cooked.

·         Add green peppers and sauté for only a couple of minutes.

Bean Mixture-

·         Drain Pork and Beans (just tilt the can in the sink and pour of juice on top) put in to a sprayed baking dish.

·         Add brown sugar and stir with the beans.

·         Add catsup and stir with the beans and brown sugar.

Add the meat mixture to the bean mixture.

Bake at 325 degrees for three to four hours.  You don't want them too wet or too dry.  Keep watch after three hours.  Do not cover.

Tips:

If they go up to the top of the dish you use, they will bubble over. You may want to protect the oven to avoid a mess.  

Grilled Steak Kebabs

Ingredients:

1/2 C. Olive Oil

1/2 C. Soy Sauce

3 Cloves garlic, minced

1 tsp. black pepper

2 lbs. Steak, cut in 1 inch cubes

1 Red Bell Pepper, seeded and cut in 1 inch pieces

1 Orange Bell Pepper, seeded and cut in 1 inch pieces

1 Green Bell Pepper, seeded and cut in 1 inch pieces

1 Red Onion, cut in 1 inch pieces

McCormick Grill Mates Montreal Chicken Seasoning

Olive Oil/ Veggetable Oil

8 (12 inch) Metal Skewers

Instructions:

1. Wisk together olive oil, soy sauce, garlic and pepper.  Add the steak to marinade and toss to coat.  Cover and let marinate for 30-60 minutes.

2. Put all the cut veggies into a bowl and coat with olive oil.  Sprinkle the Montreal Chicken Seasoning over and salt and pepper.

3. Thread steak onto the skewers and peppers and onions onto their own skewers.  (The reason being the meat and veggie cook at different rates.)

4. Grill kebabs over high heat, put the Veggetable kababs on 5 minutes before the steak turning often until till the steaks reach around 140 degrees and the vegetables are tender.  (Cook for about 5 minutes after the steaks are put on the grill)

Sweet-and-Sour Meatballs

Meatballs
1/2 C packed brown sugar
1 Tbsp. Cornstarch
1 can (13 1/4 ounces) Pineapple Chunks
1/3 C Vinegar
1 Tbsp Soy Sauce
1 Small Green Pepper (Coarsely Chopped)

*Try doubling the sauce next time

Cook meatballs in skillet and remove.  Drain fat from skillet.  Mix brown sugar and cornstarch in skillet.  Stir in pineapple, vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat.  Add meatballs. Cover & simmer stirring occasionally for 5 minutes.  Stir in green peppers.  Cover and simmer until crisp-tender (about 10 minutes).

Serves 4

Meatballs

1 pound hamburger
1/2 C Dry Bread Crumbs
1/4 C Milk
2 Tbsp. Finely Chopped Onion
1 tsp. Salt
1/2 tsp. Worcestershire Sauce
1 Egg

Mix ingredients; shape into 1 1/2 inch balls.  Cook over medium heat, turning occasionally, until brown (about 20 minutes).  Or cook in ungreased oblong pan at 400 degrees until light brown 20-25 minutes.

Serves 4

Green Fruit Salad

Romaine Lettuce
Apples
Bacon Bits
Avocado
Strawberries
Croutons
Candy Almonds
Brianna's Poppy Seed Dressing

Assemble:
1. Candy sliced almonds in a skillet with brown sugar.  You can add vanilla and cinnamon for more flavor.  After the almonds have cooled break into bite size pieces.
2.Shred the lettuce.
3. Cut the apples, avocado and strawberries into bite size pieces.
4. Place lettuce in a bowl and put all the toppings on top.  Do not toss the salad otherwise all the toppings will end up in the bottom of the bowl.
5. You can use any dressing that you would like but we prefer to use Brianna's Poppy Seed Dressing.

Swiss Bacon Quiche

Ingredients:
1, 9 inch lightly baked pie shell
6 Slices Bacon
1 C Grated Swiss Cheese
2 Green Onions thinly sliced or Chives or Parsley chopped fine (optional)
1 1/2 Tbsp Flour
1/4 tsp Salt
1/4 tsp Nutmeg
3 Eggs
3/4 C. Evaporated Milk (or 1/2 of the can)
3/4 C. Whole Milk

Directions:
1. Prepare the pie shell (bake lightly for 7-8 minutes).
2. Cook bacon until slightly crisp then crumble into small pieces.
3. Sprinkle Bacon, Cheese, Onion, Chives and Parsley over the bottom of the baked pie shell.
4. Combine flour, nutmeg, salt, eggs and milk.  Beat slightly with French whip (not frothy).
5. Pour into pie shell with other ingredients.
6. Bake at 425 for 15 minutes then reduce temperature to 300 and bake for 30 minutes longer.
7. Allow Pie to stand 10 minutes before serving.

Makes 1, 9 inch pie (serves 6).

Pie Crust

4 C. Flour
2 C. Shortening
12 dubs of salt
Ice cold water

Makes 2 pie crust & tops.

Fill a glass with ice and water and put in fridge.  Add flour and shortening into a mixing bowl.  Cut in the shortening with 2 knifes until the shortening is in small clumps.  Then use a pastry blender to finish mixing the shortening in.  Mix until it looks like a bunch of little rice.  Make a crater in the middle of the bowl and pour some of your ice cold water in.  You don't want to much water so pour in little amounts at a time and mix in.  You want the dough to be slightly sticky but not to much.

Pull out enough dough to make the bottom crust.  Put the rest of your dough in the fridge to keep cold.  Pinch the dough into a disk in your hands making sure to push the edges together.  Use plenty of flour to make sure your dough doesn't stick to the counter or rolling pin.  Roll out 2-3 times then flip your dough over and turn it to get it rolled out evenly.  Do you best to make it round.  Fold it in half and place the pie pan next to it.  Lift and place half way on the pan then unfold.  Carefully push it into the pan.  Cut around the edge of the pie pan.

Roll the top crust out the same as the bottom.

Before placing the top on, put your pie filling in then wet the edges of the bottom crust.  Then place the top on.  Press down on the edges to help it seal.  Cut 1/2 inch from the edge of the pie.  Fold the top under the bottom.  Pinch the edges or use of fork.  Whip an egg and brush on top then cut vents.

Cook 425 for 35-40 minutes.

Chicken Pot Pie

Middle Mixture

2 ¼ C.   Chicken

1 Can    Cream of Chicken Soup

1 pkg (10 oz)       Frozen Peas & Carrots

1 tsp      Salt

1/8 tsp   Pepper

1/8 tsp   Poultry Seasoning

See Pie Crust Recipe

Beat egg and brush the top of the pie with the egg.  Cut vents then bake at 425 for 35-40 minutes.

Triple Chocolate Fudge Cake with Coconut Cream Filling

Coconut Frosting

Ingredients:

6 oz.       Evaporated Milk

2/3 C      Sugar

1/4 C      Butter/margarine

1             Egg (beat egg very well before adding!)

               Dash of Salt

1 tsp       Vanilla

1 1/3 C   Flaked Coconut

1/4 C      Pecans, finely chopped (optional)

Preparation:

In a sauce pan combine: milk, sugar, butter, egg and a dash of salt.  Cook and stir over medium heat until mixture thickens and bubbles (about 12 minutes).  Add Vanilla, Coconut and Pecans then cool. 

 Note: This is enough to frost the top of a 13x9x2 inch cake or two 8 inch layers.

Coconut Cream Filling

Coconut frosting (from above)

Whipped Cream

Preparation:

Take 1/3 of the coconut frosting and fold in whipped cream until you get a nice consistency (don’t add more than 2 cups).  This will be your filling in between your layers.

Fudge Chocolate Ganache (*I prefer this Ganache*)

1 C         Powdered Sugar            

1/2  C     Cocoa Powder

1/4 tsp    Salt                                                                  

1/3  C     Boiling water

1/3  C     Butter, softened                                               

1  tsp      Vanilla

Preparation:

Combine powdered sugar, cocoa, and salt.  Then add water and butter.  Blend well then add vanilla and stir.

Chocolate Ganache

1 Cup of Chocolate Chips

½ Cup Cream

Preparation:

Put in the microwave for 20 seconds then stir, repeat till melted and smooth.

(Note: Cut the amount in half. This does make a thin ganache to make thicker use less cream)

Cake & Frosting

1 Devils Food Box Cake

1 Chocolate Frosting

Preparation:

Make your favorite chocolate cake or use a Devil’s food box cake in round cake pans.

Make your favorite chocolate frosting or buy a fudgy chocolate frosting.

(Note: Make your cake in a 6 inch or 8 in pan.  The 9 inch makes the cake to thin.)

Assemble Cake as Follows:  

(Note: Assembling the cake works best after you have made all of the above.)

1)      Frost bottom layer entirely with your chocolate frosting.

2)      Pipe the chocolate frosting around the edge on the top of the first layer.

3)      Fill the coconut cream filling on the top of the first layer.

4)      Drizzle the chocolate ganache on top of the first layer.

5)      Place second cake layer on top of the first.

6)      Frost entire cake with chocolate frosting.

7)      Spread the coconut frosting in a circle on top of the cake.

8)      Use the chocolate ganache around the top edge of the cake to and drip down the sides of the cake.  Then make a lattice design on top. 

9)      Use the remaining chocolate frosting to decorate cake – optional.

Strawberry or Raspberry Ice Cream

4 eggs
2 cups sugar
½ tsp salt
2 Tbsp vanilla

Mix egg, salt & vanilla. Gradually add sugar, mix well until sugar is dissolved

Add
4 cups cream
4 ½ cups milk
2 cups smashed berries sweetened with ½ cup of sugar

Put into ice cream maker. Be sure to add plenty of rock salt in your ice.

Milk measurement may not be exact just pour milk into the freezer until it fills to the mark on the side that you are not supposed to fill above.

Lasagna

1-2 boxes of Lasagna Noodles
2 bottles (24 oz each) of Ragu or Prego
2 lbs of Cottage Cheese
4 Eggs
2 lbs Hamburger
3 Tbsp Oregano leaves
3 Tbsp Basil leaves
3 Tbsp Marjoram leaves
Onion chopped
Cheese Mozzarella

Brown hamburger and drain add the chopped onion, oregano, basil, marjoram, salt, pepper and cook.  Take off heat and add sauce.  Add 1/4 of the sauce bottle of water to the mixture.  In a separate bowl combine whip the eggs and then add cottage cheese (add 2 eggs per lb of cottage cheese).

Layer in pan:
-Sauce/meat mixture in bottom
-Noodles
-Sauce
-Cottage Cheese
-Cheese
-Noodles
-Sauce
-Cottage Cheese
-Cheese
-Noodles
-Sauce
-Cheese

Cover with tin foil and bake at 375 for 1 hour and 15 minutes.  Place cook sheet under pan in case if it spills over.  Cook the last 15 minutes uncovered.

Let set for 15 minutes before serving.

Cilantro Lime Rice

4 C Chicken Broth 

2 C Uncle Ben's Original Long Grain Rice 

2 Cloves of Garlic 

1/2 Bunch of Cilantro 

1 Can Green Chilies-(or equivalent fresh) 

1/4 Onion 

1/2 Limes Juice 

Blend garlic, cilantro, green chilies, onion & lime juice together in food processor. Add all ingredients to your rice cooker stir and cook stirring a few times in between.

Strawberry Buttercream Frosting

Ingredients:

1 cup Butter (softened)

1 cup Strawberries (chopped)

1 bag powdered sugar (32 oz)

1 tsp vanilla

1/4 almond extract (optional)

Directions:

Whip butter until creamy.  Slowly add strawberries and powdered sugar. (extra powdered sugar can be added until you reach desired consistency add vanilla or almond extract for flavor.

Homemade Oreo's

Ingredients:
Devil's Food Cake Mix
1/3 cup Shortening
2 Eggs

Directions:
Mix all ingredients together.  Roll into dime size balls and place on cookie sheet.  Bake at 350 for 8 minutes.  Frost backs of cookies with vanilla frosting and sandwich together.

Strawberry Nutella Chocolate Cake

Cake Ingredients:

·         2 sticks Butter

·         4 Tablespoons (heaping) Cocoa Powder

·         1 cup Boiling Water

·         2 cups Flour

·         2 cups Sugar

·         1/4 teaspoon Salt

·         1/2 cup Buttermilk

·         2 whole Eggs

·         1 teaspoon Baking Soda

·         1 teaspoon Vanilla

·         1-1/2 cup Nutella

 Strawberries:

·         2 pints Strawberries, Hulled And Sliced

·         1/4 cup Sugar

·         1 teaspoon Vanilla (optional, I prefer without)

Whipped Cream Or Use Cool Whip

·         1 cups Heavy Cream

·         1/4 cup Powdered Sugar

Preparation Instructions:

·         Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.

·         In a large mixing bowl, mix together the sugar, flour, and salt.

·         In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside

·         In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.

·         

·         Stir in the hot chocolate mixture into the flour mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.

·         Pour the batter into the pans and bake them for 20-25 minutes (start with 20 and check, you don't want to over cook), until they're just set. Remove them from the pans and set them aside to cool completely.

·         Prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.

·         Whip the cream with the powdered sugar.

Note: Don't assemble more than an hour before serving

·         To assemble: Cut the top of each cake off so it is flat. Turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread a thin layer of whipped cream (half or less) and top with half the strawberries Place the second layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!

Chocolate Fondue

Tips:

- Make sure everything is prepped before you turn the stove on.  

- Don't try and make the fondue in the pot. Do it on the stove first and transfer to the fondue pot after it's prepared.

- Do not leave the chocolate unattended after you've started - it will either clump, scorch or curdle if you walk away - don't know why, but it always happens to me. 

Ingredients:

2 ½ Cups Chocolate Chips

2 Cups Heavy Cream

1 Tbsp. Vanilla

Directions:

1. Combine the chocolate and the cream and heat over medium until the chocolate is melted, STIRRING CONSTANTLY.  Do not leave unattended!   

2. Add the vanilla off heat and stir until smooth.

3. Transfer to fondue pots and serve with:

Pound Cake

Fresh Fruit 

Bananas

Kiwi

Strawberries

Pineapple

Pretzels

Candy

Marshmallows

*The basics of this fondue is a chocolate ganache, all you would need to do to make truffles is scoop up little balls and roll it around in powdered sugar.  Add more cream and you can then chill the whole thing and whip it and it becomes chocolate mousse.

Cheese Fondue

Tips:

   1. Make sure everything is prepped before you turn the stove on.  

   2. Don't try and make the fondue in the pot. Do it on the stove first and transfer to the fondue pot after it's prepared.

   3. Do not leave the cheese unattended after you've started - it will either clump, scorch or curdle if you walk away - don't know why, but it always. 

Ingredients:

2 lbs. Grated Cheese (I prefer White Cheddar).

4 Cups Melting Liquid (This can be sparkling cider, or beverage of your choice that starts with a "B" and ends with an "R".)

4 Tbsp. Corn Starch

Hot Sauce to Taste

Garlic Powder to Taste

Directions:

1. Heat the melting liquid over a medium high flame. 

2. Take half of the cheese and toss in a separate bowl with the corn starch. (Keep the rest of the cheese in reserve.) 

3. When the melting liquid is simmering, add the cheese that has been tossed with the corn starch.  

4. Stirring until it has melted and been incorporated.  

5. Add in the rest of the cheese and the hot sauce and garlic powder to your taste preferences.  

6. Never add more cheese until the previous addition has been melted and incorporated.  Bring up to a melting point.  

7. Transfer to a fondue pot over a flame to keep warm. 

8. Stir the pot as necessary to prevent scorching. 

Serves 4 people

Serve with:

Bread

Veggies (Broccoli, Carrots)

Granny Smith Apples

Pretzels 

Tortilla Chips 

Zucchini Cupcakes

Ingredients:

3 eggs

1 1/3 cups sugar

1/2 cup canola oil

1/2 cup orange juice

1 teaspoon almond extract (optional)

2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1 1/2 cups shredded zucchini

CARAMEL FROSTING:

1 cup packed brown sugar

1/2 cup butter, cubed

1/4 cup 2% milk

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

Directions:

1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
3. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen. 

40-50 Minutes

Oven Roasted Garlic Lemon Parmesan Zucchini

Ingredients:

1 1/2 lbs Zucchini (4-5 small/medium)
2 Tbsp Olive Oil
1 tsp zest of a lemon
2 cloves garlic (crushed or finely minced)
3/4 cup finely shredded Parmesan cheese
Salt & Pepper

Directions:

Preheat oven to 350.  Line a rimmed cookie sheet with aluminum foil.

Cut Zucchini into 4th (or halves if you want bigger pieces and it makes it easier to put the cheese on).

In a small bowl mix together the olive oil, lemon zest and garlic.  Brush the mixture over the top of the zucchini.  Try to get some of the garlic and lemon on each piece.  Then sprinkle the tops with the parmesan cheese.  Season lightly with salt and pepper.

Bake in preheated oven for 11-13 minutes then adjust the oven rack near the top and broil for several minutes until the parmesan is golden brown.  They are best if served warm.

Lemon Rice

Ingredients:
1 cup Water
1 cup Chicken Broth
2 Tbls Lemon Juice (freshly squeezed)
2 tsp Butter or Margarine
1 cup uncooked Rice
1/4 tsp dried Basil
1/8-1/4 tsp grated Lemon (zest of)
1 1/4 tsp Lemon Pepper Seasoning

Directions:
Combine all ingredients EXCEPT lemon pepper in a saucepan. Bring to a boil then reduce heat.  Cover and allow to simmer for 20 minutes or until liquid is absorbed.  Sprinkle with lemon pepper and serve.

Honey Coconut Salmon

Ingredients:
1 1/2 cups Butter
3/4 cup Honey
1/4 cup Brown Sugar
3/4 cup Flaked Coconut
4, 4 oz Salmon Fillets

Directions:
1) Melt the butter in a saucepan over medium heat.  Mix in the honey, brown sugar, and coconut.  Bring to a boil then remove from heat.  Cool slightly and then transfer to a large bowl.  Place the salmon in the bowl and turn to coat.  Cover and marinate for at least 30 minutes in the refrigerator.
2) Preheat oven to 375 degrees
3) Spread enough of the marinade mixture in a baking dish to coat the bottom.  Arrange the salmon in the dish and pour some of the marinade over the top, being sure to get some of the coconut on the top.
4) Bake 25 minutes basting occasionally with the remaining marinade.  Bake until the salmon flakes easily with a fork.  Discard any leftover marinade or bring to a boil, cook for 5 minutes then spoon over salmon.

Toasted Ravioli

Ingredients:
16 oz package of Meat Filled Ravioli (fresh or frozen - if frozen thaw first)
2 Eggs beaten
1/4 cup Water
1 1/2 tsp Garlic Salt
1 cup Flour
1 1/2 cups Plain Bread Crumbs
1 1/2 tsp Italian Seasoning
Marinara Sauce

Directions:
Place the flour into a zip lock bag and set aside.
Mix the water with the eggs and set aside in bowl.
Mix the Italian seasoning, garlic salt and bread crumbs in a bowl and set aside.

Heat vegetable oil or olive oil in a skillet to 350 degrees.  Place the ravioli in the flour bag, zip and shake to coat the ravioli.  Then dip in the egg wash and then dip in the bread crumb mixture.  Place in the hot oil and fry both side till golden.  Remove from the oil and drain.  Serve with your favorite marinara sauce. 

Ham & Cheese Sliders

Ingredients for:
 
Honey Mustard

·         1 cup mayonnaise

·         1/4 cup honey

·         1/8 cup mustard

In a small bowl whisk all together and set aside.

Poppy Seed Dressing

·         2 tablespoons poppy seeds

·         3 tablespoons honey mustard sauce from above

·         1 cup butter, melted

·         1/2 teaspoon Worcestershire sauce

Whisk all together and set aside

Assembly

·         24 white rolls

·         24 slices of ham

·         24 slices of white cheddar cheese

·         mayonnaise

·         honey mustard sauce from above

Directions:

Heat the oven to 350 degrees. Slice open the rolls and spread the honey mustard sauce on the bottom and mayonnaise on the top.  Place a slice of ham and cheese on each roll and place the top on each sandwich.  Place all the sandwiches on a cookies sheet and drizzle each sandwich with the poppy seed dressing until you have used a little more than half and each sandwich is covered.  Tightly wrap the pan with tin foil and bake for 12-15 minutes.  After baking you can drizzle with a little more sauce (you may need to melt it again) then serve immediately.

Note – sandwiches can be made ahead of time then topped with the dressing and baked when needed.

French Toast Bake

Ingredient Checklist:

½ C. Melted Butter (1 Stick)

1 C. Brown Sugar

1 Loaf Texas toast
4 Eggs

1 ½  C. milk
1 tsp vanilla
Powdered Sugar (for sprinkling)

Directions:

1. Combine melted butter & brown sugar.  Then pour into the bottom of a 9 x 13 pan.  Spread evenly to cover the bottom.

2. Beat eggs then add the milk, & vanilla

3. Lay single layer of Texas Toast in pan (you can cut off the crust to make it look nicer)

4. Spoon 1/2 of egg mixture on bread layer

5. Sprinkle brown sugar and cinnamon on top of the first layer

6. Add 2nd layer of Texas Toast

7. Spoon on remaining egg mixture

8. Sprinkle brown sugar (or white sugar) and cinnamon on top

9. Cover & chill in fridge overnight

10. Bake at 350 for 45 minutes (covered for the first 30 minutes)

11. Sprinkle with powdered sugar on top.

12. Serve with warm maple syrup (It is sweet enough you don’t need the syrup)