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Saturday, August 2, 2014

Aunt Elaine's Crockpot Beans

1 lb ground beef
3/4 package of bacon (about 3/4 of a lb)
2 - 1 lb 15oz can of Pork & Beans
1 - 1 lb kidney beans - drained
1 - 1 lb can of butter beans - drained
1 cup ketchup
1/4 cup brown sugar
1 tablespoon liquid smoke
3 tablespoons white vinegar
1 teaspoon salt
dash of black pepper

Missing from picture is bacon and the 2 cans of Pork and Beans :(
Brown ground beef and onion. Drain and place in crockpot.
Chop bacon into bite size pieces. Brown and drain. Add to crockpot.





Add pork & beans, kidney beans, and butter beans to crockpot and stir.

Mix together in a separate bow: ketchup, brown sugar, liquid smoke, white vinegar, salt and pepper.  Stir into crockpot mixture.

Cover crockpot and cook on low 4 - 9 hours.



BLT Pasta Salad

Ingredients 
3 & 2⁄3 cup large macaroni shells pasta, cooked 
4 cup tomatoes, diced 
4 slice bacon, cooked and crumbled 
3 cup lettuce, thinly sliced 
1 tsp sugar 
2 tsp cider vinegar 
1⁄2 cup fat free mayonnaise
1⁄3 cup light sour cream 
1 tbsp dijon mustard
1 salt 
1 pepper 


In a large bowl, mix pasta, bacon, tomatoes, and lettuce. 





In a small bowl, mix sugar, vinegar, mayonnaise, sour cream, mustard, and salt and pepper to taste. Pour dressing over pasta mixture, stir to combine, and chill until ready to serve.



Red Wine Sangria

2 large Peaches washed and sliced
Strawberries sliced
1/4 cup granulated white sugar
1/4 cup Triple Sec
1 (750 ml.) bottle inexpensive, fruity, medium-bodied red wine, chilled

Now mind you, I was making this for a party so I tripled the ingredients.


Add peaches, strawberries and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute.



Stir in Triple Sec and wine.


Refrigerate for at least 2 hours or even better, overnight.


  Before serving, add cubes and stir briskly to distribute settled fruit.


Beer Dip

INGREDIENTS

2 (8 ounce) packages of softened cream cheese
1 (8 ounce) carton of sour cream
1 package of Dry mix -  Ranch Dressing (like Hidden Valley)
 1/2 -3/4 can of beer
2 cups shredded cheese (preferably finely grated)
bacon bits, green onions (optional garnish)


Mix cream cheese, sour cream, dressing, and beer til you reach your desired creamy consistency.


Then mix in 1/2 cup of cheese, leaving the remaining cheese to sprinkle on top.

Refrigerated overnight to let the flavors marinade or at least 3 hours before.

Before serving, garnish with bacon bits and green onions.


Serve with pretzels or scoops.

Broccoli Salad

Ingredients:
8 cups broccoli florets

½ cup sweet onion
1 cup raisins
½ cup sunflower seeds
½ almond slivers
3 tbsp mayonnaise
2 tbsp non fat plain Greek yogurt
2 tbsp rice vinegar
2 tbsp honey
¼ tsp salt


Chop broccoli into bite size pieces.
  
Chop onion

Combine broccoli, onion, raisins, sunflower seeds, and almonds in a large bowl

In another bowl whisk together the remaining ingredients: mayonnaise, Greek yogurt, rice vinegar, honey and salt.  Pour over the broccoli mixture and toss to coat.  Keep refrigerated until serving.  

Wednesday, December 18, 2013

Glass Candy

Ingredients:
2 cups water
1 cup white corn syrup
3 1/2 cups sugar
1/4 tsp cream of tartar
1/4 tsp vanilla extract
Few drops of desired food coloring

Add all ingredients into heavy pot. Bring the mixture to a voil. Continue stirring it  until it reaches 300 degrees F per a candy thermometer.

At 300 degrees pour the "lava" onto a jelly roll pan to cool. Do not lick the spoon!

In about an hour check the firmness of the candy. It should now be a solid sheet of "glass".

All I needed to do was to pick up the pan and release it in the air to have the pieces break. Smashed any pieces that seem too large.

Saturday, July 6, 2013

Patriotic Cake Pops


So, I was at my Sous Chef's house over the 4th of July Holiday.  We decided to find something on good ol' Pinterest to make to be oh so festive.  Patriotic Cake Pops it was!

Ingredients: {Per cake pop mix directions}
3 tbsp oil
1/2 tsp vanilla
1/4 cup milk
1 egg
Cake Pop Mix


Super easy... add all the ingredients into a bowl.


Mix all ingredients together.  Be sure to scrape the bottom of the bowl.


Preheat the cake pop machine.  Grease the cake pop machine and add 2 Tbsp batter to each well.


Close the lid of the machine... no peaking for four minuets.


Pop out the individual cake pops and let them cool completely on a wire rack.


Once the pops have completely cooled melt the candy wafers one color at a time in the microwave, stirring every 30 seconds until all pieces have melted.


Dip each cake pop stick in the melted wafers and push into cake pop.  Then dip entire cake pop into the melted wafers.


If you are putting another melted layer decoration on, put the cake pops into the fridge to harden.


To add the white stripe use a pipping bag with a tiny tip.


If you are adding sprinkles, do this before you put them in the fridge to harden.


 So cute... we made an American flag out of our cake pops!



Tuesday, September 27, 2011

Arendt's Hot Beef

1 (4-5lb) roast (rolled rump or chuck)

2 large yellow onions or 4 small yellow onions quartered

1 (6oz) bottle of soy sauce

pepper to taste










Put all ingredients into a large crock pot on high for 8-10 hours.  When you come home from a long day of work you will want to lick the air it will smell soooooooooo good!





Mash with potato masher or Pampered Chef Mix ‘N Chop.  Remove any fatty pieces.







 Serve on buns and reminisce on Arendt's Meat Market's Hot Beef from back in the day. Num!