Blog Archives

Crock Pot Canned Beans

5/30/2016

Here's a yummy recipe that takes little preparation time and allows you to go about your day with one less task. Great for family BBQ's, this one will make it into your favorite file.

These beans turn out so rich and delicious your friends and family will wonder if they were homemade. I pop these in in the morning and let them slow cook for several hours allowing those flavors to marinate throughout the beans.

(2) 15 oz. cans of store brand baked beans
1/3 cup well-chopped onion
2 tsp. yellow mustard
2 tab. real bacon pieces (optional)
2 tab. molasses
3 tab. brown sugar

Add all ingredients to slow cooker. Stir well. Cook on low for 3-4 hours. When through, let rest before serving so the beans suck up the extra juice.

Up to $80 Back on Kumho tires at TireBuyer

0 Comments

Crock Pot Corn on the Cob

5/29/2016

0 Comments

Got a bit too much on your plate this busy Memorial Day weekend? Do you have plans on having the family over and there is just too much to do?

Here's a great recipe that will leave your hands free to finish all those other numerous details before your guests arrive.

Best is this recipe tastes phenomenal! Give it a whirl and see what you've been missing.

8-10 ears of corn, shucked
1/3 cup water
Butter
Salt
Pepper
Herbs
Lemon juice

Break ears in half and place in slow cooker. Add 1/3 cup of water. Set on high and allow to cook for 3 hours.

Remove corn and add your favorite seasonings: butter, salt, pepper, herbs, and/or lemon juice. YUM!

0 Comments

Green Apple Pie

5/28/2016

0 Comments

I had a bumper crop of green apples in my food pantry bag this week. Since my kids are not prone to the tart taste, I decided to put these to good use. I dusted off my old Green Apple Pie recipe and decided to include it in our annual Memorial Day BBQ.

Give this a whirl whenever you encounter a bag full of green apples!

Pastry for double-crust pie (9 inches)

FILLING:
6 cups sliced peeled tart apples (4-5 medium)
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons all-purpose flour
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3 tablespoons butter, cubed

TOPPING:
1 teaspoon 2% milk
2 teaspoons sugar

Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim.

In a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat.

Pour filling over pie crust; dot with butter. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in pastry.

Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning

Visit Beddinginn.com For More Amazing Products & Surprising Discounts!

0 Comments

Beer Can Chicken

5/21/2016

0 Comments

You know you've seen it and always wanted to try it. Well, here's your chance! This quick and easy recipe will set the sails of summer at your home. Easy to put together, you'll be amazed at how delicious this bird actually is. Don't worry about the alcohol content, that will burn off. All you'll have left is luscious flavor.

1 tablespoon kosher salt
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground mustard
1 broiler/fryer chicken (3-1/2 to 4 pounds)
1 can (12 ounces) beer

In a small bowl, mix the first seven ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken. Refrigerate, covered, 1 hour.

Completely cover all sides of an 8- or 9-in. baking pan with foil. Place a beer-can chicken rack securely in pan. Remove half of the beer from can. Using a can opener, make additional large holes in top of can; place can in rack.

Stand chicken vertically on rack; place on grill rack. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.

Carefully remove pan from grill; tent chicken with foil. Let stand 15 minutes before carving.

0 Comments

Skillet BLT

5/14/2016

0 Comments

In a bind? Short on supplies for a quick, delicious dinner this evening? This recipe can be had in less than 30 minutes. Just accompany with a salad, and dinner is served!

4 ounces uncooked linguine
4 bacon strips, cut into 1-1/2-inch pieces
1 plum tomato, cut into 1-inch pieces
1 garlic clove, minced
1-1/2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley

Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings.

In the drippings, saute tomato and garlic for 1-2 minutes or until heated through. Stir in the bacon, lemon juice, salt and pepper.

Drain linguine; add to the skillet. Sprinkle with cheese and parsley; toss to coat.

0 Comments

Herb Breakfast Frittata

5/7/2016

0 Comments

Short on cash for Mother's Day? Why not surprise Mom with breakfast in bed?

"But Mom doesn't live with me!" you wail.

She doesn't have to! Why not make sure she's at home tomorrow. Get up early, drive over and produce this delicious breakfast. Grab some fruit and some wonderful bread and you're set!

Serve it in bed and allow just the two of you to reminisce, enjoying each other's company for awhile. Trust me, this will be treasured for some time despite your financial woes! In fact, you'll make one of the best memories that a trip out to breakfast won't compare.

1/4 cup thinly sliced red onion
1 tablespoon olive oil
1 large Yukon Gold potato, peeled and thinly sliced
6 eggs
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
2 tablespoons shredded cheddar cheese

In an 8-in. ovenproof skillet, saute onion in oil until tender. Using a slotted spoon, remove onion and keep warm. Arrange potato in a single layer over bottom of pan.

In a small bowl, whisk the eggs, seasonings and onion; pour over potatoes. Cover and cook for 4-6 minutes or until nearly set.

Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Sprinkle with cheese. Let stand for 5 minutes. Cut into wedges.

0 Comments

Crock Pot Canned Beans

Crock Pot Corn on the Cob

Green Apple Pie

Beer Can Chicken

Skillet BLT

Herb Breakfast Frittata

Food Facts

Author

Archives

Recipes