My Moms Baked Beans

1/2 lb bacon
2 lbs ground beef
2 cups chopped onion
1 cup chopped celery
2 beef bouillon cubes
2/3 cup water boiling
1 1/2 cloves garlic minced
1 1/2 cups ketchup
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 (28 ounce) cans baked beans with molasses

1.In a Dutch oven or other large, heavy, oven proof pot fry bacon until crisp and set aside.

2.In the same pan, cook ground beef, onion and celery until meat in brown and the onion and celery are tender.

3.Meanwhile, dissolve bouillon cubes in boiling water.

4.Add bouillon to meat mixture with the remaining ingredients including bacon and mix well. 

These are the bean flavors that I use.

 5.Cover and bake 1 hour and 15 minutes in a 375 degree oven until hot and bubbly.

*Top with some sour cream

This makes a lot of beans. I usually freeze the extras in quart size freezer bags so that they are easy to heat up just enough for meals.

* I love these beans they are the baked beans that my mom has made my whole life and I have yet to find another recipe for beans that I like as much. Try them out I promise that you will love them to. Of course I give these a 5 I make them all the time :)

Cornmeal Crusted Chicken with Jalapeno Popper Sauce

4 boneless, skinless chicken breast halves
1 egg, beaten
1 cup yellow cornmeal
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt
3 slices of bacon, chopped
3 jalapenos, seeded and chopped
Salt and pepper to taste
2 cloves garlic, minced
2 cups chicken broth
8 ounces cream cheese, softened
3/4 cup shredded cheddar cheese

1.In a medium skillet, fry bacon until crisp; drain on paper towels.  Combine cornmeal, chili powder, cumin, and salt on a plate. Dip each chicken breast in beaten egg, then in cornmeal mixture. Shallow-fry in vegetable oil in a large skillet until coating is crisp and juices run clear. Remove from skillet, drain on paper towels, and keep warm.

2.Add jalapenos to the same skillet that was used to cook the bacon; season with salt and pepper, and cook until softened. Add garlic and cook and stir for 30 seconds or until fragrant. Stir in chicken broth, using a wooden spoon to deglaze the pan.

3.Bring to a boil. Add cream cheese and stir until melted and smooth. Stir in shredded cheese and reserved bacon, stirring until the cheese in melted.  Top chicken with sauce and serve.


* When I saw this recipe I knew that I wanted to make it . I love poppers and pretty much love them in any form so I was excited to try this. I have to say I was a little disappointing. I think with a few changes this would be great. First I would just used grilled chicken with some seasoning with the sauce and a little more cheese in the sauce to thicken it up a little more. I thought the sauce was good I think that it would be great as a sauce for mashed potato's. I think that I would try that next time and not do the chicken. So this one is a little hard to rate loved the sauce didn't care for the chicken so I will go in the middle and give it a 3. When I try it will potato's I will let you know :)

Philly Cheesesteak Sloppy Joes

1 tablespoon olive oil
1 pound ground beef
1 med to large-sized onion, chopped
1 green pepper, chopped 
3 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

1.In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

2.Split open rolls . Toast the rolls under broil and set aside. 

3.While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese. 

4.To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

* I got this recipe on www.chef-in-training.com Such easy and great recipes

* Everyone in the family really liked these. They were easy to make and the cheese sauce made them so yummy. I would for sure make these again I give them a 4 1/2 on the scale. 

Pulled Pork Sandwiches

1 tablespoon vegetable oil

1 boneless pork shoulder roast (3 1/2 to 4 pounds)

1 can (10 1/2 ounces)  French Onion Soup

1 cup ketchup

1/4 cup cider vinegar

3 tablespoons packed brown sugar

1.Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides. 
2.Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat. 
3.Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. 
4.Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker. 

5.Divide the pork and sauce mixture among the rolls.

* My family is not a big fan of pork. We eat it now and then but its not a regular in the house because we are just not into it lol But I happened to have a pork roast in the freezer that I needed to use so I found this recipe that got really good reviews. We thought that the sandwiches were pretty good I have not tried the leftovers yet to see how it tastes but it worked for dinner I give it a 3 1/2 on the scale.

Baked Avacado Fries

1/4 cup flour
1 tsp kosher salt (sprinkle 1/2 into the flour save the other half for on top the avocados)
2 large eggs, beaten
1 1/4 cups panko
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated Parmesan (Don't forget this it adds all the flavor)

1.Preheat oven to 450.
2.Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet.

3.Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes).

* I thought that these were pretty good. At first I forgot to add the Parmesan cheese and they were kinda bland but when I remembered the cheese they were much better. So remember to not forget the cheese :) They were simple to make and were a different fun side dish I give it a 4 on the scale

Pizza Noodle Casserole

1 bag of Egg Noodles

1 extra large can of tomato sauce ( any spaghetti sauce you want)

3 cups shredded mozzarella cheese (you can also add some ricotta cheese to the mozzarella)

1 lb hamburger meat or sausage whatever you prefer

1/2 package pepperonis

1 tsp minced garlic

1/2 tsp Italian seasoning

1/2 C minced onion

1. Boil noodles according to package and drain

2. Brown meat in a pan with onion,garlic and seasonings

3. In a 9x13 dish add a layer of pasta sauce then meat then half of the noodles and half the cheese. Repeat layers until everything is used up. Top with pepperonis

4. Cover with foil and bake at 350 for 30 min. Take off the foil and bake an additional 15 min. Let sit for ten min before cutting into it.

** My family thought that this was great I think that I would mix hamburger with sausage next time and add more pepperoni. I only had a few left in my pack. This was easy to make and really good I give it a 4 1/2 on the scale.

Cheesy Green Chile Chicken Enchiladas

1 (8 oz) block of cream cheese
1/4 cup butter
2-3 cups cooked shredded chicken
1 (4 oz) can green chilies
3/4 cup shredded cheese, divided
1 (15 oz) can Old El Paso Green Chile Enchilada Sauce
6-8 flour tortillas depends on how full you fill them :)
dash of chili powder and garlic powder

1.Preheat oven to 400.

2.melt cream cheese and butter in a pan and stir until smooth.

3.Stir in chicken, green chilies, seasonings and 1/4-1/2 shredded cheese.

4.Dip each flour tortilla into Green Chile Enchilada sauce and spoon some of the mixture into the tortilla. Roll up and place in pan. Repeat until mixture is gone.

5.Top with a little extra Enchilada sauce and 1/4-1/2 cup shredded cheese.

6.Bake at 400 for 20 minutes.

** These were so good and I liked that they were different from the normal red sauce enchiladas. I will for sure be making these again. I give them a 5 on the scale.

Hershey Kiss Stuffed Chocolate Chip Cookies

2 sticks softened butter
3/4 cup granulated sugar
3/4 cup light packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 1/2 cups chocolate chips
30 Hershey Kisses


1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment .
2. Place butter and sugars in stand or electric mixer beating until light and fluffy, about 2 minutes. Add eggs and vanilla, beating until well combined.

3. Place flour, salt and soda into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate chips. Refrigerate overnight or at least 2 hours.

4. Wrap dough around  Hershey Kisses leaving tall, do not press dough down.

5.Bake for 11-13 minutes until baked through.  Let cool for 15 minutes before cutting open.

Makes 30 cookies.

I got this recipe from picky-palate.com Hers looks a lot better cuz she used giant chocolate kisses but what do you do lol They still tasted great. I love her blog she has amazing ideas.

** These were a lot of fun I love to make cookies that are not the normal chocolate chip cookies so when I saw these I knew I had to try them they were so yummy and were pretty easy to make. I give these a 4 on the scale.

Frozen Hot Chocolate

1 cup whole milk
7-8 T of Hot Chocolate mix
2 cups ice
1/2 cup heavy cream
1 tablespoons granulated sugar
2T mini chocolate chips

1. Place milk into blender. Add hot chocolate mix and blend until combined.

2.Add ice and blend until ice is blended into tiny chunks. Pour evenly into glasses on top of plates to catch any dripping frozen hot chocolate.

3.Whip cream and sugar until whipped cream. Top each glass with whipped cream and sprinkle with mini chocolate chips.

** Yummy this was so easy and tasted great. It reminded me of the chocolate frosty that you get at Wendy's and who doesn't love those :)  My son who is addicted to hot chocolate loved it to and though that it was pretty amazing that you can make it frozen lol. I give this 5 stars will for sure make it again sometime.And you should to...

Cafe Rio Chicken Salad and Tomatillo Dressing

Chicken:

2 lbs chicken breasts

1/2 a small bottle of zesty Italian dressing You need 4-5oz

1/2 Tbsp. minced garlic

1 pkt ranch dressing mix (mixed with 1/2 cup of water)

1/2 Tbsp. chili powder

1/2 Tbsp. ground cumin

1.Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred or chop up with fork

Dressing:

1 packet of buttermilk ranch dressing

1 cup Mayo

1 Cup buttermilk

1 bunch Cilantro  

2 med size tomatillos husked

1 jalapeno (ribs and seeds removed)

A few small shakes of garlic powder

juice from 1 large lime

1.Blend mayo, dressing mix, buttermilk, and garlic in a blender until blended and smooth

2.Dice up tomatillos, jalapeno, and cilantro, and place in the blender.

3.Juice up the lime and add that to the blender.

4.Blend up all ingredients until smooth and creamy.

5.Chill in the refrigerator for at least 30 minutes.

Extra for salad:

Romaine lettuce Chopped

Black or pinto beans

Rice I use my cilantro-lime-rice Recipe

Pico De Gallo

Lime

tortilla strips

** I love Cafe Rio its one of my favorite places to eat. I have tried a few different recipes for dressings and meat and I think that these are the best so far. Its not just like Cafe Rio but its really good for a cheaper at home version. I give this a 4 1/2 on the scale.

Mexican Lasagna

1 pound lean ground beef

1 can (16 ounces) fat-free refried beans

1/2 cup minced white onion

1 garlic clove minced

2 teaspoons dried oregano

3/4 tsp chili powder

1 teaspoon ground cumin

1/4 teaspoon garlic powder

9 uncooked lasagna noodles

1 jar (16 ounces) salsa

2 cups water

2 cups (16 ounces) sour cream

1 can (2 ounces) sliced ripe olives, drained

1 cup (4 ounces) shredded reduced-fat Mexican cheese blend

1/2 cup thinly sliced green onions

1.In a nonstick skillet, cook beef,white onion and garlic over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin chili powder and garlic powder; heat through.

2.Place three noodles in a 13-in. x 9-in. baking dish coated with cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles.

3.Cover and bake at 350° for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and more onions. 

Yield: 9 servings.

** I loved the fact that this was not the typical italian lasagna. It was so simple and quick to put together and it had great flavor. My whole family loved it and I would make this again. I give it a 4 1/2

Pizza Pockets

Rhodes Texas Rolls
Pizza Sauce
Your Favorite Pizza Toppings we used pepperoni ,green pepper, onion, and olives
Mozzarella Cheese

1.Thaw rolls until soft and risen. Roll each roll out into a 7 inch circle. Fill with sauce, cheese, and toppings. Fold over and seal edges. Make a few slits in the top.

2.Place on a cookie sheet lined with cooking spray. Bake for 20 minutes at 350.

** These were really fun and easy to make the kids loved to add there own toppings to there pockets and even better we didn't have to use and more dishes to eat there I love finger food lol I would rate these with a 4. Fun Simple and easy just how I like recipes.