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2 cans pork & beans
1 can pinto beans
1 can kidney beans
1 can great northern beans (or butter/lima beans if you like those nasty things!)
1 can Rotel (diced tomatoes & green chilies if you aren't from the south...if you are, you know EXACTLY what Rotel is!)
1 cup brown sugar
1 cup bbq sauce
1/2 cup ketchup
dry mustard to taste (I never measure any of this stuff!)
Drain and rinse pinto beans, kidney beans, and great northern beans. In a crock-pot combine all the ingredients...Cook on high for one hour, turn to low and simmer another 3 hours, or until you are ready to eat...serve with some good Jiffy cornbread (there is no other kind!)...and it's even better leftover, so when Cody comes to you complaining that he's hungry, you don't have to worry about making him a whole new meal!
Thanks go out to Aimee for this recipe!
1 quart fresh strawberries
1 big tub of cool whip
1 can of whipped cream
1 small box strawberry jello
Mix the box of jello with 1 cup boiling water until the jello is dissolved. Set aside to thicken (you can refrigerate it even, but don't let it set!) In the mean time, slice Angelfood cake into three layers (or, if you make it in a 9x13 pan, two layers is fine...you can experiment! LLOL). Slice strawberries into bite size pieces and mix with cool whip. Once the jello is thickened (it doesn't take very long) mix into the coolwhip/strawberry mixture. Spread mixture between layers of the cake, and on top. Refrigerate overnight for jello to set. Once jello has set, use the canned whipped cream to decorate the top and sides and hide the pink:) Top with Whole/sliced/halved/fanned strawberries if desired.
Thanks go out to Aimee for this recipe!
2 vanilla beans, split(scrape all the seeds out)
4 cinnamon sticks
3 cups sugar
1 lemon, juiced
2 quarts water
In a roomy 1 gallon pot place peeled apples, vanilla, cinnamon, sugar and lemon juice. Cover with water then bring to a simmer over medium to low heat for 20 minutes. Pierce with a knife to check if apples are soft enough. Remove the apples with a slotted spoon to a holding plate. Reduce poaching liquid to a light syrup, then place the apples back in sauce pot and hold on warm until ready to serve.
Use 4 small serving bowls with matching underliner plates then place one apple in the middle of each bowl. Pour warm syrup over each apple and then garnish cinnamon sticks and vanilla beans. Yield: 4 servings.
1 cup seltzer
1 cup milk
1 pint vanilla or strawberry ice cream
Fresh strawberries to garnish, if desired
In each of four tall glasses put 1/4 cup syrup, 1/4 cup seltzer and 1/4 cup milk. Stir a bit and add 1 to 2 scoops of ice cream. Garnish with a whole strawberry if desired. Serve.
Yield: 4 servings
2 tablespoons finely chopped crystallized ginger
2 tablespoons orange juice
1 tablespoon sherry vinegar
1/2 teaspoon finely shredded orange peel
Dash of ground red pepper
8 cups torn spinach or mixed salad greens
1 pound scallops, cooked and chilled
1/2 pound cooked, peeled shrimp, chilled
1 large peach or nectarine or 2 apricots, unpeeled, pitted and sliced
1 large mango or small papaya, peeled, pitted, and sliced
1. For dressing, combine sour cream, crystallized ginger, orange juice, sherry vinegar, orange peel, and ground red pepper, and a dash of salt in a small bowl.
2. Place salad greens, scallops, shrimp, spinach, peach slices, and mango slices in a large bowl. Pour dressing over salad, tossing gently to coat.
1/2 cup water
2 tablespoons cooking oil
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
Nonstick cooking spray
1 medium yellow or green sweet pepper, cut into squares
1 small zucchini, bias sliced
1/2 small onion, cut into thin wedges
2/3 cup salsa
1 teaspoon chili powder
1/2 cup frozen whole kernel corn
1/2 cup cooked or canned black beans, rinsed and drained
8 8-inch flour tortillas (optional)
6 cups mixed greens (optional)
1/2 cup shredded reduced-fat co-jack cheese (optional)
1. For marinade, combine the fajita mix, water, and oil in a medium mixing bowl. Add chicken to marinade; stir to coat. Let stand at room temperature for 15 minutes.
2. Spray a wok or large skillet with nonstick cooking spray. Preheat over medium heat. Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove from wok.
3. Drain chicken; discard marinade. Add chicken to wok. (Add additional tablespoon cooking oil to wok during cooking, if necessary, to prevent sticking.) Cook and stir for 4 to 5 minutes or until no longer pink. Return vegetables to wok. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to wok. Cook and stir for 1 to 2 minutes more or until heated through.
4. If desired, serve with warm tortillas and cheese. To warm the tortillas, wrap in microwave-safe paper towels; microwave on 100 percent power (high) for 30 seconds. Or serve atop a bed of mixed greens.
1/4 cup dairy sour cream or plain yogurt
2 tablespoons grated Parmesan cheese
2 tablespoons purchased refrigerated pesto
2 cloves garlic, minced
2 to 3 tablespoons milk
6 cups torn mixed greens
1 cup mozzarella or provolone cheese, cut into thin strips (4 ounces)
4 ounces thinly sliced fully cooked ham or turkey, cut into thin strips
2 ounces thinly sliced salami or prosciutto, cut into thin strips
2 small tomatoes, cut into thin wedges
1 small yellow or green pepper, sliced into rings
1 small onion, thinly sliced and separated into rings
1 6-ounce jar marinated artichoke hearts, drained and halved
To prepare the Creamy Pesto Dressing, stir together the mayonnaise or salad dressing, sour cream, Parmesan cheese, pesto, and garlic in a small bowl. Stir in milk, 1 teaspoon at a time, to make of desired consistency; set aside. Divide the greens among four individual salad bowls or serving plates. Arrange the mozzarella or provolone cheese, ham or turkey, salami or prosciutto, tomato, yellow or green pepper, onion, and artichoke hearts over the greens. Drizzle with the Creamy Pesto Dressing.
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