Candied Sweet Potatoes

• 2 cans (16oz) Sweet Potatoes in Heavy Syrup
  
• 1/2 cup light brown sugar (firmly packed)
  
• 2 tbsp butter
  
• 1/2 tsp orange rind
  
• 1/4 tsp grated cinnamon
  

Drain potatoes and reserve at least 1/4 cup of the syrup.

In deep skillet – mix brown sugar, butter, rind, cinnamon, and syrup.  Heat to boil.  Reduce heat and simmer until thickened (shouldn’t take more than a minute).   Dump in the sweet potatoes and cook until heated through, stirring and tossing constantly to get the potatoes coated in the glaze.

BEAN TOMATO and SPINACH CASSEROLE

Its Tomato week here at BCdc! 

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

I love baby spinach, and love finding ways to incorporate it into my meals.  This is one of my FAVORITE.

• 1 cup onion (thinly sliced)
• 2 tsp. olive oil
  1 tsp. brown sugar (heaping)
• 1/2 tsp. cumin
• 4 cloves garlic, minced, rinsed, drained
• 3 1/2 cups tomatoes, chopped
• 1 Tablespoon white wine vinegar
• 1/2 tsp. crushed red pepper
• 4 cups baby spinach
• 4 cups water
• 2 cans garbanzo beans (15 oz. each)
• 2 Tablespoon parsley
• 2 tsp. fresh dill (chopped)

In a large pot, heat the oil and then saute the onion and garlic until the onion start to run clear.  Add the brown sugar and cumin, mix well, and let heat through (about 2 minutes).  Stir in tomato, vinegar, salt, and pepper.  Cook about 10 minutes, or until mixture starts to thicken.  Stir in spinach, water, and beans.  Bring to high boil, reduce heat and add parsley, and dill.  Cover and let simmer about 10 minutes or until it thickens.

Its Tomato week here at BCdc!  

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

Tomato n Corn Casserole

• 4 tomatoes
• 1 lb lean ground beef
• 1 green pepper (chopped)
• 1 Jalapeno pepper (minced)
• 2 cloves  garlic (minced)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp oregano
• 1/2 tsp  salt and pepper
• 1/4 cup tomato paste
• 1/4 cup chopped fresh coriander
• 1  cup cornmeal
• 2  cups corn kernels (frozen, thawed to room temp)
• 1/2  cup light sour cream
• 1  cup shredded old Cheddar cheese

Preheat oven to 375 (f) and grease an 11- x 7-inch baking dish

Slice 1 of the tomato and set it aside.  Chop the rest of the tomatoes.   In large skillet brown the beef and drain.  Set the meat off to the side, too.

In same skillet combine: green & jalapeño pepper, garlic, chili powder, cumin, oregano, salt and pepper. Cook for about 5 minutes or until peppers are tender.   Stir in tomato paste and chopped mators.  Let this simmer for about 5 minutes or until it starts to thicken. Stir in your browned beef and abt half of the coriander.

In large saucepan, bring 4 cups water to boil and gradually whisk in cornmeal. Lower the heat to low and let simmer for 5 minutes (stirring often). Remove from heat; stir in corn and sour cream. Spread about two-thirds of the mixture onto bottom of baking dish, and press it down. Like you’re using it to make a crust and then spread the beef mixture over top.   Layer with half of the cheese and top with remaining cornmeal mixture. Arrange sliced tomatoes and the rest of the cheese on top.

Place on baking sheet and bake for about 45 minutes or until top is golden brown.

For garnish - sprinkle with remaining coriander.

Its Tomato week here at BCdc!

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

 

Tomato Bread

• 2 1/2 cups all-purpose flour


• 2 tsp baking powder (NOT SODA!)


• 1 1/2 tsp salt


• 1/2 tsp baking soda (NOT POWDER!)


• 1 1/4 cups buttermilk


• 2 eggs, beaten


• 1 TBSP granulated sugar


• 3/4 cup oil-packed sun-dried tomatoes (chopped)*


• 2 TBSP oil from the sun-dried tomatoes


• 1/4 cup green onions (chopped)


• 4 tsp+ basil (chopped) -  HEAEPING


• 4 tsp+ parsley (chopped) -  HEAEPING


• 3 tsp oregano (chopped)


• 1 1/2 tsp minced garlic


• 1/2 cup grated Provolone or Moz


• 1/4 cup grated Parmesan

Preheat the oven to 350 (f).

Spray (or grease) a 4 by 8-inch loaf pan

In a large bowl sift together all your  “powdery” ingredients: the flour, baking powder, sugar, salt, and baking soda.

In a separate bowl, whisk together: the buttermilk, eggs, and oil.

Gradually mix the powder into the bowl containing the liquid ingredients.  I think a whisk works the best.  Doing it gradually will help keep the lumps away.  If you just dump it all in at once you wont be able to see where the lumps are and what not, so SLOW AND STEADY WIN THE RACE. =D

Whisk in your veggies and spices: the tomatoes, onions, basil, parsley, oregano, and garlic.

I find by now I have had to lose the whisk and use my big wooden spoon.   Dump in the cheese and mix well.

Bake for about an hour or until a toothpick comes out clean.  Remove from the oven and let sit for about 10 minutes in the pan.   This will allow the loaf to shrink away from the pan some, so you can get it out and put on a wire rack to cool.  Once its  room temp you can slice it.

 

*I found these in a little jar at Walmart.  They weren’t down the tomato isle though, they were down the “healthy food” isle.

**I like to sprinkle a little SHREDDED PARM on it while its still piping hot – before I cut it.  It just makes it real pretty to see those little white bits of cheese on the top.

Chicken N Veg Couscous

• 1 cup water (or chicken broth)
• pinch of salt
• 1/2 cup chopped celery
• 1/4 cup sliced carrots
• 2 Tbs. red or green bell pepper, chopped
• 2/3 cup couscous
• 1 can chicken meat (or 1 cooked, shredded breast)
  

Place all ingredients, except couscous and chicken, in sauce pan.  Bring to high boil and remove from heat.  Stir in couscous and chicken meat and cover tightly.   Let sit at least 5 minutes or until couscous has “puffed”.

Great as a side dish, or a light main dish.

Corn Bake

1 can whole kernel corn
Milk (varies – see directions below)
1/4 tsp dry minced onion
2 tbsp butter (melted)
1/2 cup jiffy corn muffin mix

Preheat oven to 375.  Butter a casserole dish.

Drain the juice from the canned corn into a measuring cup, and add enough milk to make 2/3 cup.  Combine all ingredients, including the milk mix liquid.  Dump into buttered casserole dish, and bake 18-20 minutes.

Easy Fried Rice

This is my recipe for fried rice.  Its actually super easy to make.

• a bag of Boil in the Bag Minute Rice


• Olive oil (or wok oil)


• onion (abt half a medium, chopped)


• garlic salt


• 2 eggs


• frozen peas and carrots


• frozen corn


• soy sauce

Fried rice works best if you use day old left over rice.  Unfortunately, I never know ahead of time when I am going to want some so I never have “old rice” on hand!  haha!! 

What I do is make a bag of boil in the bag rice following the directions on the box.  Drain and put in a plastic bowl.  Then sit the bowl in the freezer to cool it and let it get sticky.  After 3-4 minutes get the bowl out and toss the rice around so ALL of the rice is cooling off not just the top layer.  You’ll do this every few minutes until time to use the rice. =D

While the rice is chilling off, chop your onion. 

In a wok or deep skillet, heat abt 1 1/2 tbsp of oil.  Make sure to “swoosh” it around in the pan to coat the sides.  While that is heating…

In a bowl mix 2 to 3 large eggs.

Dump the eggs in the skillet and scramble them to “soft scrambled” stage.  You want them to look like scrambled eggs, but to still be kind of wet and shiny.  Remove from heat and set this aside.

Wipe out your skillet and add about 2 tbsp of oil.  Let it heat  and then “swoosh” it around to coat your pan.  Once it’s good and hot, dump in the onion and about 3 or 4 good shakes of garlic salt.  Let onion cook until it starts to go clear.  (don’t forget to keep tossing your rice every few minutes while this is going on.)

Once the onions run clear,  dump in your sticky rice.  Then add soy sauce to taste.  I like my rice to look really brown with sauce because most of the flavor is going to cook out of the soy sauce anyway.  3 or 4 good jigs.

Mix this well, and then add enough vegetables to make you happy.  I usually put in abt 2 handfuls of frozen peas n carrots, and then a HUGE handful of frozen corn.  I love corn in my rice.  Then just mix and cover to let the veggies heat through.

Remember to stir every few minutes or your rice will stick to your pan.  It’s ready to eat once the carrots go tender.

*This recipe is the side dish version.  You can add meat, like chicken, to make it the meal if you like.  I love LOVE to put in a package of those lil Smokies!

Anyhoo!  Happy eating!
(yes it’s 2am, and I just made myself some rice.  I got the munchies! lol)

 

 

classic green bean casserole

• 1 (10 3/4 oz) can of Cream of Mushroom soup
• 3/4 cup milk
• 1/8 tsp pepper
• 1/2 cup shredded cheddar cheese
• 2 (9oz) packs of frozen cut green beans, thawed
• 1 1/3 cups (2.8 oz can) French's French Fried Onions

Preheat oven to 375 (f)

In a buttered casserole dish combine: soup, milk, cheese, and pepper.  Mix well.   Stir in beans and 2/3 cup fried onions.  Bake for 30 minutes or until cheese is melted.  Stir and sprinkle with remaining fried onions.  Bake 5 more minutes or until onions are golden.

source: Clipping from Nana’s box

Mashed Tater Cakes

Love love LOVE me some tater cakes!

• 2 cups left over mashed potatoes
• 1 egg
• 1/2 cup shredded cheddar
• butter or oil for frying

Combine taters, egg, and cheese in a mixing bowl.

Heat oil/butter over medium-high heat.  Drop cake batter by heaping spoonful into the pan and flatten out with spatula.  Cook 3-4 minutes until golden and then flip and brown the other side. 

Remove from pan and gobble them up! YUM!

ENJOY!

Cranberry Brilliant Bread

• 2 Cups Cranberries (fresh or frozen, halved)
• 1 egg (beaten)
• 1/4 Cup butter
• 1 Cup Milk
• 2 Cups flour
• 1 Cup Sugar
• 1 tsp baking powder
• 1 tsp orange peel, (grated)
• 1/2 tsp salt
• 1 1/2 cups Cheddar (shredded)
• 1/2 cups walnuts (chopped)

Preheat oven to 350.  Butter a 9x5 loaf pan.

In a bowl combine: egg, butter, milk, and orange peel. In a large bowl, sift together: sugar, baking powder, flour, and salt.   Add the cranberries, cheddar, and nuts to the flour mixture and lightly mix.   Dump the milk mixture into the flour mixture and use a fork to  incorporate.   Place the moistened dough ball in your buttered loaf pan, and bake for an hour and 15 minutes (or until a toothpick comes out clean).  Let stand 10 minutes before removing from the pan, and finish cooling on a wire rack before cutting.

This is a beautiful loaf, it almost looks like its filled with red brown and yellow confetti!

ENJOY!

Boston Baked Beans

There is no easier meals than crock pot cooking.   Throw it in the pot in the morning on low and let it cook all day.  No fuss, no rush at the end of the day, and the house always smells delicious!  I love my crockpot, and other then my coffee maker it is the most used item in my kitchen!  Well, after my mixer.  Like I said, I love my crockpot. ~B

These beans are GREAT for Pot Lucks and family get togethers!

• 4 cups navy beans (rinsed and sorted)
• 12 cups water
• 1 tsp salt
• 1 tbsp dried mustard
• 1 cup brown sugar
• 1/3 cup molasses
• 3/4 cup ketchup
• 1/2 lb salt pork (cubed) or bacon
• 1 onion, chopped
• 1/2 bell pepper, chopped
• pinch garlic
• 1 jigger Worcestershire Sauce or Red Wine vinegar

This recipe comes in 2 parts and takes about 18 hours.  I like to start the beans the day before, while Im cleaning up that nights supper dishes.

Step ONE: Cooking the beans.

Rinse the beans and pick out the bad ones.  Place beans, water, onion, pork, and salt in the Crockpot.  Cover and cook on low for about 12-13 hours.

Step TWO:  Making them yummy!

Drain the cooked beans, keeping about 2 cups of the juice.   In a large bowl mix that juice you just saved with all the other ingredients (dried mustard, brown sugar, molasses, ketchup, bell pepper, garlic, and Worcestershire Sauce)  I use a whisk, it incorporates it all better.

Return the beans to the crockpot, and pour the ketchup mixture of them.  Cover and cook on low for 3-4 hours.

If you do like I do and start these after dinner the day before you need them…
the beans will be done around 8-9 am, by the time you add the sauce to make them yummy and that cooks up together, it will be Noonish and done in perfect time to get them to that potluck still warm!

*Im sure you can speed this recipe up by soaking the beans over night and then just cooking it all in one day, but I have never tried it that way.

Enjoy!

Crocked Stuffed Bells

There is no easier meals than crock pot cooking.   Throw it in the pot in the morning on low and let it cook all day.  No fuss, no rush at the end of the day, and the house always smells delicious!  I love my crockpot, and other then my coffee maker it is the most used item in my kitchen!  Well, after my mixer.  Like I said, I love my crockpot. ~B

Stuffed Bells are one of my favorite “comfort” foods.  They just remind me of HOME.

• 4-6 bell peppers
• 1/2 pound ground beef (browned and drained)
• 1 small onion, chopped
• 1 package frozen corn (abt 10-oz)
• 1 15-oz can Dark Red Kidney Beans (rinsed and drained)
• 1 28-oz can crushed tomatoes
• 1 1/2 cup cooked rice (I like brown rice, but white works)
• 1 tsp Worcestershire Sauce
• 1/4 tsp salt
• 1/2 pepper
• 2 cups shredded cheddar +abt 1/4 cup

Combine all ingredients except the peppers.  (that + 1/4 cup cheese) you will use at the end, so don't mix that in.

Carefully cut off the tops of the peppers, and de-seed them.

Then stuff them with the mix.  Carefully place the peppers (stuffing hole UP) in the Crockpot.  

Cover and cook on low 5-6 hours.   Just before you are going to serve them, sprinkle with the remaining cheese and recover for about 5 minutes so the yummy cheese can melt.

Enjoy!

**IMPORTANT NOTE**

Every Crock Pot is different.  My current crock pot only has 3 settings: Warm, Low, High.  The Low setting on my current crock pot burns EVERYTHING that is supposed to be cooked on LOW, so I actually set mine on LOW for the first 10-15 minutes, then switch it down to WARM for the rest of the time.  

*TIP*

Since I only cook 4 bell peppers, I always have a ton of filling left over. 

I usually but 3-4 spoonfuls in the crock pot, incase someone is extra hungry, and then FREEZE the rest. 

The frozen filling comes in great on those “Fend for Yourself” nights when the  kids want something easy like pizza and I would like Grown Up food.  :)

Ugly Garlic Cheesy Rolls

I love these, they are FANTASTIC served with meatloaf and even by themselves as a warm snack!

• 2 cups bisquick
• 2/3 cups milk
• 1/2 cup shredded cheddar
• 1/4 cup butter (melted)
• 1/2 tsp garlic

Preheat to 400 degrees.

In a large bowl mix up all the ingredients.  Drop by tablespoon onto cookie sheet.  Bake 5-8 minutes or until done.    They will not “spread” while baking but will rise a little. 

They may turn out ugly but man they are DE-LISH!

enjoy!

Cheesy Veggie Casserole

My sister and my Auntie both cook this yummy side dish, so of course I love it.  Its super yummo and even easier to make!

• 1 stick butter (+ a half stick)
• 5 cans of Veg-All mixed vegetables (I like homestyle cut), drained
• 1 LARGE jar of cheese whiz
• salt and pepper (pinches)
• Parsley flakes
• garlic powder
• 1 roll ritz crackers (crushed)

Preheat oven to 350 degrees.

In a large casserole dish, melt 1 stick of butter. 

Melt the cheese whiz in the microwave, 

Add drained vegall to the casserole dish, add the cheese whiz, salt and pepper, pinch of parsley flakes, pinch of garlic powder, and mix it up.  

Use a rolling pin to crush the Ritz crackers, and top the veggie mixture.  Melt the remaining butter in the microwave and drizzle over the ritz crackers. 

Bake for 45 minutes or until golden brown!

Enjoy!

Pasta Shell with Spicy Jalapeno Sauce

• 4 Garlic cloves
• 1 tbs olive oil
• 1 jalapeno (seeded and chopped fine)
• 8 plum tomatoes, cut into at least quarters
• 3 tsp salt
• 1/4 tsp pepper
• 1/3 lb pasta shells (I luv Barilla!)
• 1/2 cup fresh cilantro (chopped)

Sauté garlic in oil until golden.  Add jalapeno and sauté for 1 or 2 minutes.

Add tomato, 1 tsp salt and the pepper.  Cook partially covered 10 – 12 minutes

Bring pot of water to boil and add remainging salt and the shells.  Boil 7-9 minutes or until just tender.

Drain pasta shells and add to the simmering sauce.  Toss to combine and coat the shells.  Add cilantro and toss lightly again.

Remove from heat and serve.

 

Stuffed ‘mators

• 2 tbsp olive oil
• 4 med tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 cup parsley (chopped)
• 1/2 cup dry bread crumbs
• 1/4 cup shredded cheddar
• 1/2 tsp salt
• 1/4 tsp black pepper

Preheat oven to 350.  Lightly oil baking sheet with 1/2 tsp oil.

Cut tomatoes horizontally and remove the seeds.  Place it on the cookie sheet, cut side up (like a little bowl)

Drizzle  1/2 tsp olive oil into the hollow halves.

In a bowl, mix: oregano, thyme, parsley, bread crumbs, cheeses, salt and pepper.

Using a large spoon, fill the mators.  Do NOT pack it down.  You want it loose.

drizzle remaining olive oil on top of the filling.

Bake until cheese is melted, about 10 minutes.

Grans Mexican Cornbread

This cornbread is so good, it is my Gran’s absolute favorite.  You can use less jalapenos if you don’t like heat. :)

1 cup corn meal
1 cup sweet milk
1/3 cup oil
2 eggs beaten
3 jalapenos (de-seeded!)
1/3 cup cream style corn
1 onion diced

Combine all ingredients.  Make sure your jalapenos have bee deseeded or they will burn your mouth off!  lol…    Mix well.  Bake in a hot greased skillet for 35 minutes @ 425.

Green Beans

My favorite Green Beans!

• 2 cans French Cut Green Beans
• 1 small purple onion (sliced)
• tablespoon Red Wine Vinegar
• pinch garlic salt
• Bacon Crumbles (or store bought Bacon Bits!)
• Salt and Pepper  (a few shakes)

In a pan combine all ingredients (I use a wok).   Cover and sautee/simmer until most of the juices are gone.  (10-15 minutes).  The onions should be completely tender.

Yummy Red Beaners and Rice

• 30 oz can of Red beans (do not drain)
• 1 1/2 cups rice (cooked)
• 4 tablespoons butter
• 1 teaspoon white pepper
• 1/4 teaspoon paprika
• pinch of cayenne
• pinch of garlic powder

In a saucepan, heat the beans over medium heat.  Add everything except the rice, when it begins to boil start to mash the mix.  (Don’t mash it all though, you want some BEANERS in your rice! ) Cook for about 20-25 minutes until it look like a lumpy beany paste.  Mix in the rice and serve hot.

EZ Hashbrown Casserole

• 2 lbs. frozen hash browns
• 1 can cream of chicken soup
• 1 pt. sour cream
• 1/2 cup melted butter     
• 1/2 cup onion (diced)
• 2 cups shredded cheddar
• 1 tsp. salt 
  
• 1/4 tsp. pepper

topping:

• 2 cups crushed cornflakes
• 1/4 cup melted butter

Preheat oven to 350.

Set the hash browns out to thaw.  In a large bowl mix the soup, sour cream, onion, cheddar, salt and pepper.  Put the hash browns and mix in a casserole dish.  Sauté cornflakes in butter and sprinkle this on top of the  casserole.  Cover and bake for 40 minutes at 350 degrees.