Crockpot Baked Beans

Here is the recipe!

4 cans pork & beans (don't rinse)*
2 cans black beans (rinsed and drained)*
2 cans chili beans (don't rinse)*

*that is, approx. 15 ounce cans or 1 1/2 cups cooked beans per can.

If you make your own beans, any kind is fine, just make sure that they are thoroughly cooked and as tender as you like because the tomato base of the ketchup in this recipe will cause them to firm up a bit.

Then add:
1-2 cups ketchup ( you can substitute half of the ketchup for tomato puree, but it won't turn out exactly the same)
1/4 cup blackstrap molasses
2-3 T yellow mustard
3/4 cup brown sugar ( I use raw sugar)
garlic salt to taste
black pepper to taste

Mix these ingredients with your beans in your crockpot and let cook overnight until lunch or all day until supper. You can add any kind of meat to these beans for a complete meal.

If they seem a little soupy after they have cooked for several hours, take the lid off and turn them on high to cook for another 30 minutes to 1 hour.

Fixin' Dry Beans...The Quick Method

Have you ever had one of those weeks that you are too busy to remember to prepare the fixins' for a meal ahead of time. Something like dry beans? Well, I am busy and forgetful! However, there is a solution for this problem so I am going to write it out for any of you that have the same problem that I have.

*NOTE*...This recipe does require a pressure cooker.

1. A Quick Soak

2-3 cups dry beans (pintos and great northern beans work best)
6-8 cups cold tap water (or filtered if you prefer)

Put these two ingredients into your pressure cooker making sure that you fill it only halfway full with these ingredients. Uncovered, bring to a rapid boil and cook for 1-2 minutes. Keep an eye on your beans so they don't boil over. Turn off the heat and let sit for 1 hour or more. When you come back to your beans all or most of the water will be soaked up.

2. Cooking the beans with your pressure cooker.
Drain and rinse you quick-soaked beans in a collander. Put them back into your pressure cooker and fill it with filtered water to the halfway mark (or until the water covers the beans by about 2 inches or so). Place the lid on (it will have two pressure release valves on top, a rubber ring inside, & your 15 pound jiggler that goes over the top point). Turn you heat to high until the jiggler thingy starts jiggling, then turn your heat to medium. Let cook for 20 minutes, set your timer. Once they have cooked for 20 minutes, place entire pan in sink and run cold water over the lid until the pressure releases and it is safe to take the lid off. Now season your beans with 1 1/2 teaspoons salt (that is if you are cooking the standard 2 cups, 2 teaspoons if you are cooking 3 cups). Put the lid back on, place on burner and get the jiggler going again. Cook for 5 additional minutes. Turn off the heat and let sit on burner until the pressure release valve goes down.

3. Now your beans are ready to use as you like. You can add them to a Mexican casserole, make baked beans out of them, or leave the water on an continue to cook them down for a refried beans mashing them as they cook.


I love cooking my beans this way because it saves time and planning, the skins on the beans are much more tender than if I were to cook them in a crockpot, and I can depend on the results being the same every time.

If you do remember to soak your beans overnight, you can still cook them in your pressure cooker following the directions from step 2.

Swylv, I haven't forgotten about the Crockpot baked bean recipe you requested. I will try to type it up this evening sometime!

Blessings!
Heather

Menu Plan Monday!!!

Today is the DAY!!! That is, Menu Plan Monday. This is the day that I plan my meals for the week. Did I tell you how much it helps me to know what I am fixing for dinner every day? It helps me tremendously!!! This week I may have a guest eating with us every day, so I MUST be prepared. (My dear friend from church is away this week, so her husband may join us for dinner.)

Here's the plan:

• Monday: Pizza from Wild Wings & Things (Monday Madness Special), raw veggies & salad.
• Tuesday: Marinated pork roast with potatoes & carrots, rolls, green beans and salad.
• Wednesday: Mexican Fiesta: Tacos, nachos, burritoes, corn cake, spicy cheese dip, salad.
• Thursday: Leftovers (or Breakfast) and/or quick and easy meal.
• Friday: Meatball sandwiches, salad, raw veggies.
• Saturday: Grilled Hamburgers and Hotdogs, salad, chips.
• Sunday: Crockpot baked beans, salad or dessert.

There you have it! Would you like to join us this week? If so, hop over to Laura's blog at Organized Junkie and sign up! You won't regret it!!!

Oh, and I have a recipe for those of you that are looking for a new spin on you meal time. I did not use this recipe this week, but with picky eaters I tend to plan things that they don't mind too much. This recipe is delicious and nutritious, anything that you see is low-salt can be replaced with the regular thing (it is just higher in sodium that way). I gave the recipe to Swylv to try, it can be vegetarian or meat can be added to it! Enjoy!

Sesame Broccoli Stir-Fry (with or without chicken)

1 - 2 split chicken breasts, cubed (optional)
1 lb fresh broccoli
2 tsp peanut oil
2 cloves garlic, minced
8 oz. medium mushrooms, quartered
1 red pepper, cut into 1 inch squares
2 T reduced-sodium chicken broth (or water)
2 T reduced-sodium soy sauce
1 tsp sesame oil
1 T toasted sesame seeds

Chop broccoli, set aside.
Pour peanut oil into wok or nonstick skillet; place over high heat unit hot. Add chicken (optional), garlic, & stir-fry 30 seconds (with the chicken, stir-fry until chicken is thoroughly cooked 8-10 minutes). Add broccoli, mushrooms, and red pepper and stir-fry 2 minutes. Stir in broth, soy sauce, and sesame oil; stir-fry 2 minutes or until most of liquid is evaporated and veggies are crisp-tender. Transfer to serving bowl and toss with toasted sesame seeds.

If you add chicken, cook it first then add veggies.

To toast sesame seeds, put a dry pan on medium heat, add seeds, and stir until seeds start to brown. Careful, as they will be very hot!

This recipe is delicious and can easily go over rice for those who are eating carbs.

Have a great day!
Blessings!
Heather

Another Soaked Flour Bread Recipe...Dairy Free!!!

My daughter has food allergies, mainly dairy. If she eats anything with dairy in it without her allergy medicine, she gets very sick...mainly vomiting and diarrhea. If you take a drop of milk and rub it on her skin, she breaks out in hives. Many have asked me if it is just an intolerance to dairy. The answer, NO. I have had to explain to them what her symptoms are and also tell them that she has been to an allergist who confirmed out suspicions. (They did a skin test, she tested positive for allergies to milk--all milk, & milk products--and egg whites.)

Sometimes she can eat a "mystery" food, one that we are unaware of that has dairy in it, and anywhere from 15 minutes to 6 hours later she is throwing up.

A friend of mine gave me a Soaked Flour Bread Recipe WITHOUT Dairy, so I thought that I might share it...

Soaked Floured Bread Recipe...Dairy Free:

Mix:

• 6 cups freshly milled flour
• 2 cups water
• 2 T lemon juice OR vinegar

Let mixture sit up to 24 hours, overnight works well, covered with plastic wrap or a damp cloth.

Mix:

• 1/2 cup warm water
• 1 1/2 T yeast
• 1 tsp honey
• 1/2 tsp baking soda

Let sit 5-10 minutes. Then mix:

• 1/3 cup honey or molasses
• 1/3 cup oil
• 2 1/2 tsp salt
• 1 1/2 T dough enhancer
  

Mix honey mixture with yeast mixture and then into fermented flour mixture. Knead 8-10 minutes until blisters form using additional flour sparingly. Try to keep it at about 1 more cup of flour, will need more on humid days.

Bake at 350°F 20-30 minutes until medium dark brown.

Enjoy!

Homemade Italian Meatballs

• 1 1/2 to 2 pounds ground beef, turkey, sausage, or combination
• 3 slices bread, crumbled OR 1/2 cup oatmeal
• 1 tsp pizza seasoning
• 1 tsp Italian seasoning
• 1 1/2 tsp garlic salt
• 1/4 cup water (or milk...we have one with dairy allergies)
• 2 eggs

Put all ingredients into a mixing bowl & mix together with hands. Roll into balls & place on cookie sheet lined with foil and sprayed with no-stick spray. Bake at 350°F for 20 minutes.

NOTE: If you are using all sausage, use less garlic salt.

Enjoy!!!

Stromboli Recipe

Yes, Amy (Mother of Many), I will share my recipe. (O;
Sorry, no pictures.

Although Stromboli is different around the United States, I will share the recipe that you would find in a Pizza joint where I live. (O;

First you start out with a pizza crust recipe (or your standard homemade bread recipe). It has to be one from fresh...you can buy bread dough in the refrigerated or frozed section of your local grocery store, as well.

(Stromboli Dough): My Basic Bread Recipe
2 cups warm water
2 Tablespoons yeast
1/2 cup sugar (I use raw sugar)
2 teaspoons salt
1/2 cup oil (I use canola)
5-6 cups bread flour

Instructions: In large mixing bowl add first 5 ingredients & mix well. Let sit 5-10 minutes or until yeast is proofed and dissolved. Then add 4 cups of flour & mix with a hand mixer (or your Standing Kitchen Aide mixer). Keep adding flour until the dough is no longer sticky. Knead the dough into a soft smooth elastic ball. Let rise in your bowl or on a floured surface until double in size (about an hour). To keep the dough from sticking to the bowl either sprinkle flour on it or add a little oil.

When your dough is ready, divide it into three pieces and roll out as you would a pizza crust. Put your "pizza crust" on a greased pizza pan, add toppings* to half of the circle, then mozzerella cheese. Fold over crust & roll edge and seal as you go. My Stromboli is not rolled, it is folded into a half circle. Cut long slashes from center to edge, then brush entire crust with melted butter or margarine and sprinkle with garlic salt (you can also sprinkle with parmesan cheese). Bake in a 350° oven for 25-30 minutes.

*Toppings can be anything that you like. We usually make a meat Stromboli with pepperoni, sausage, ham, salami, or Buffalo chicken, etc. You can also add your favorite veggies. But DON'T put any sauce in the Stromboli...this is ONLY toppings and cheese. Also the mozzerella cheese needs to go on the top of the meat, not the bottom!!!

While your Stromboli is cooking you can heat up a jar of spaghetti sauce or make your own. Here is my recipe for making your own:

Sauce Recipe:

• One 26 oz. can tomato puree
• 1 - 1 1/2 teaspoons Italian Seasoning
• 1 - 1 1/2 teaspoons Pizza Seasoning
• 1 1/2 teaspoons Garlic salt

I make my sauce "kid friendly" with no chunks. This sauce is best when it has time to simmer for about an hour. If you are sensitive to spices, you can use 1/2 - 1 teaspoon of each instead. I like mine a little spicy and have had to tone it down for my family...you may need to tone yours down even more than mine!

Serve your freshly baked Stromboli with your dipping sauce and your favorite sides!!!
Enjoy!!!

Heather

Banana Bread or Muffins

In a large mixing bowl, cream together:

• 1 stick butter or margarine
• 1 cup sugar

Then add:

• 3 T milk with 1/2 t vinegar to sour (I use soy milk, & vinegar to sour)
  
• 1 egg, beaten
• 1 t vanilla
  

Mix together & add to mixture:

• 1 cup mashed banana (about 2 bananas)
• 1/2 t baking soda

Mix together & add to mixture:

• 1 3/4 - 2 cups flour
• 1 t baking powder
• 1/2 cup chopped nuts (optional)
• 1/2 t salt

Mix well. Makes 1 large loaf or 2 small loaves or pour into greased muffin tins. Bake in a preheated 350°F oven for 40 minutes (or 20 minutes for muffins) or until toothpick inserted in center comes out clean.

Pumpkin Streusel Muffins

In large mixing bowl, mix together:

• 2 cups pumpkin
• 4 eggs
• 2 cups sugar ( I use raw sugar)
  
• 3/4 cup oil (canola, vegetable, etc.)

In separate container, mix together dry ingredients:

• 2 T cinnamon
• 1 t salt
• 3 1/2 cups flour
• 2 T baking powder
• 1/2 t baking soda
  

Now add dry ingredients to wet ingredients alternating with:

• 1 1/2 cups milk (I use soy milk...dairy allergies, or you can use water)

Once ingredients are mixed, pour into greased muffin tins, then mix together:

• 3/4 cup brown sugar (I use raw sugar)
• 1 t cinnamon
• 1/3 cup flour

Cut 2-3 T butter or margarine into dry mixture & sprinkle 1/2 t onto each muffin. Bake at 350°F for 25-30 minutes or until toothpick comes out clean. Mini muffins will take less time.

This is a very large recipe. For me, it usually makes 24 muffins and one 8-9 inch cake (pan is greased and floured). It could probably be poured into a bread pan as well.

Macaroni Salad: 2 Ways

Rona asked for this recipe, so here it is! Note: I usually don't measure ingredients, these measurements will be educated guesses! ;o)

Mayonnaise Macaroni Salad

Mix together:
1/2 pound dry macaroni cooked al dente
3-6 hard boiled eggs, cubed
1/2 cup shredded carrot (optional)
1/2 cup chopped celery (optional)
1/2 cup chopped onion (optional)

Dressing, mix together:
1/2-1 cup mayonnaise or salad dressing (Miracle Whip)
1-2 Tablespoons vinegar
2-4 Tablespoons water (maybe more)
1-2 Tablespoons sugar
1-2 teaspoons yellow mustard
1/2 cup sweet pickle relish (optional)

Finally mix everything together and you have a macaroni salad... A yummy addition to this salad would be crumbled bacon on top, but it's your choice, so enjoy!


Macaroni Salad with an Italian dressing:

1/2 pound bow tie pasta, curly pasta, or pasta of your choice cooked al dente
1 can kidney beans, drained
1 can navy beans, drained
1/2 - 1 cup chopped carrots
1/2 -1 cup chopped broccoli
1/4 -1/2 cup sliced black olives
1/2 cup cubed cheese
1/2 cup pepperoni
1/4 cup parmesan and/or romano cheese

Mix together and pour on 8 oz of your favorite Italian salad dressing. You can also add onions, green, red or yellow peppers, and cubed ham.

Another option is to leave the pepperoni and pasta out, add some green leaf lettuce, and grilled chicken and you have a healthier version of the same thing!

Happy Cooking!
Heather

Homemade Hamburger Rolls

Mercy, I will not only tell you how I make my homemade hamburger buns...I'll give you the recipe and in the process...give it to everyone else!

Note: These are standard white flour rolls, they can be made with whole wheat flour, but are best with freshly milled whole wheat flour. When I use freshly milled flour, I add 2 T of wheat gluten to improve the texture...it is NOT necessary but optional.

My Basic Bread Recipe
2 cups warm water
2 Tablespoons yeast
1/2 cup sugar (I use raw sugar)
2 teaspoons salt
1/2 cup oil (I use canola)
5-6 cups bread flour (white, wheat OR a combination)
*optional 2 Tablespoons wheat gluten FOR ALL WHEAT FLOUR

Instructions: In large mixing bowl add first 5 ingredients & mix well. Let sit 5-10 minutes or until yeast is proofed and dissolved. Then add 4 cups of flour & mix with a hand mixer (or your Standing Kitchen Aide mixer). When the dough becomes a smooth batter begin adding more flour, a little at a time. By now you will have to mix with wooden spoon by hand (or you can continue to mix in your Kitchen Aide mixer adding 1/2 cup flour at a time). Eventually the dough will become somewhat stiff but pliable, you then turn it out onto a well floured surface and begin kneading it. You will keep adding flour until the dough is no longer sticky.

Knead the dough into a soft smooth elastic ball. You can leave it on your flour surface and cover with a towel to let set for about an hour until it is double in size OR you can add a tablespoon of oil to the bowl that you mixed it up in and drop it in there covering the dough with the oil, then covering the bowl with a piece of waxed paper & a towel. Again let rise for about an hour or until double in size.

When your dough is ready, you can make it into loaves, rolls, cinnamon rolls, pizza crust, bread sticks, Stromboli or whatever you like. If you are not ready to do anything with the dough, punch it down & let it rise again. But in very warm weather, you must be careful. If your dough gets too warm, it will not perform to your satisfaction.

This recipe will make 2 Large loaves of bread or 3 small loaves, several rolls, 3 pizza crusts or Strombolis, etc.

Directions for making Hamburger Rolls:
Divide your dough into two equal sections, lay one aside. Then get out your rolling pin and roll out your dough on a well floured surface until it is about 1/2 -3/4 inch thick. Then take you good old biscuit cutter and cut into circles! Place rolls on lightly sprayed cookie sheet about 1-2 inches apart. Let rise until double (30 minutes -1 hour). Bake in a preheated 350° oven for about 20-25 minutes or until golden brown. When they are done, you can lightly butter tops, but this is just optional. Once they are cool, slice in half for a delicious hamburger or deli sandwich.

Enjoy!
This recipe is not as nutritious as the soaked bread recipes, but it is delicious and easy!

Blessings!
Heather

Homemade Granola

This granola is one that uses no sugar, only honey to sweeten. It is great with yogurt (especially homemade) and fruit. It is also great as a cereal, but don't take too much, it will fill you up quickly! If you are one that likes to eat your sweets in the morning, this is for you! However, even though you may think that you are eating your sweets, it is highly nutritious and cleansing for your system! One batch usually fills a 5-quart ice cream container.

1 cup canola or olive oil (or oil of your choice)
1 1/2- 2 cups honey or pure maple syrup (depending on how sweet you like it)
6 cups rolled oats (or old fashioned, if you don't have them quick oats will do)
1-2 cups unsweetened coconut
1 cup raw sunflower seeds
1/2 cup flax seeds (whole)
1/2 teaspoon salt
1-2 teaspoons cinnamon (more or less according to your preferences)
Optional: 1 cup steel cut oats (for a different texture)

Preheat oven to 300° F. Combine dry ingredients together in a very large bowl (the lid for a rubbermaid cake carrier works well, also). Mix honey and oil together. Heating the oil and honey slightly in the microwave may help it to blend more easily. Add honey and oil mixture to oat mixture. Mix well. Spread granola mixture out over 2-3 cookie sheets (it may take more).

Bake granola in a 300° F oven, stirring every 10 minutes. Set your timer, it will burn quickly if it is not stirred regularly. It will take 1 -1 1/2 hours for it to bake. When the mixture is golden brown (it will ALL be the same color) then it is done. Remove from oven and allow to cool on cookie sheets. When cool, transfer it to airtight container(s). You can add your favorite dried fruits (raisins, dried apricots, dried cherries, dried currents, etc.) or leave it plain.

If you do not have an ingredient on the list, (i.e.: coconut, flax seeds, sunflower seeds) don't fret, you can still make it, just leave those ingredients out & add an extra cup of oats. Sesame seeds can also replace the flax seeds or be added to the mixture.

Blessings!
Heather

Homemade Granola Bars (Crunchy Oat Bar)

This recipe is simple to make, quick to bake, and tasty as can be! I usually make a quadruple batch and put them in a 17 1/2 " x 11 1/2" cookie sheet, for a triple batch a 15 1/2" x 10 " (standard size) cookie sheet, a double batch a 13 1/2" x 9" cookie sheet, and single batch a 8"-9" square pan with straight sides.

Single batch recipe:

3 tablespoons margarine or butter
1/2 cup brown sugar (I use raw sugar.)
1 tablespoon honey (You can use more for a chewier texture and you can substitue corn syrup.)
1 1/2 cup quick cooking oats
1/8 teaspoon salt
1 teaspoon cinnamon (I don't use this much.)
Optional: You can add 2 T ground flax seed to the oat mixture.
Another option: Add 6 oz. miniature chocolate chips.

Preheat oven to 375°F and spray or grease your pan. Cream margarine and sugar. Add honey. Sprinkle premeasured oats with salt and cinnamon. Mix oats into creamed mixture. Flatten and spread mixture evenly in pan, I use my rolling pin and a sheet of waxed paper to flatten in a large cookie sheet. Bake at 375°F for 17 minutes only. While the bars are still warm use a knife or pizza cutter to cut into bars. Allow to cool, (although they are yummy right out of the oven) and break apart. If your bars set too hard to cut, put in a warm oven for 1 minute, then cut through.

Enjoy!
Have a Fantastic Weekend!
In Christ Alone,
Heather

Feeding a Crowd

Company Chicken

4-5 split chicken breasts (cut up & uncooked)
8-10 medium potatoes (cleaned & cubed)
3-4 15 oz.cans cut green beans - drained (or 16 oz. frozen)
4 10 oz. cans cream of mushroom/chicken soup

Place all of these ingredients in a chicken roaster pan or a roasting bag & cook for 1 1/2 to 2 hours at 350° F. Serve with your favorite bread & sides & dessert.


We did two-way chicken for our company last evening because I have a daughter with a milk allergy. I fixed the Company Chicken and BBQ Chicken. I took 3 more large chicken breasts (raw) and cut them in serving size pieces, then I placed them in a 13 x 9 in. pan & smothered them with BBQ sauce. I cooked them uncovered in the oven for 1 1/2 - 2 hours at 350° F. (She was able to eat the vegetable side and the bread.)

The Company Chicken is also a nice and large main dish to bring to Fellowship meals at church. In fact, I had so much left that I put the leftovers in a 13 x 9 in. aluminum lasagna pan and put it in the freezer. Now I have a quick easy meal for the family, company, or a main dish for a Fellowship meal at church! ;o)

Have a great day!
Blessings!
Heather