Friday, April 28, 2017
They are so easy to put together, and don't take long to bake.
They are great served with spaghetti, lasagna, stuffed manicotti,
or with a main dish recipe, or even with soup.
1 (7.5 oz.) can Pillsbury Refrigerated Buttermilk Biscuits
1/4 cup melted butter
1/8 tsp. garlic salt
1/8 tsp. dried parsley flakes
1/4 tsp. dried minced onion
Preheat oven to 350ºF.
Remove biscuits from can, and place them in a row in an 8x4x2-inch loaf pan; separating tops of rows slightly. (I spaced my biscuits out and unevenly in the pan.)
Combine remaining ingredients; pour over the biscuits.
Bake in oven for 20 minutes, or until the biscuits are golden brown.
Yields: 5 servings (2 biscuits per person)
Picture of biscuits after they're baked in the pan.
Sour Wiener Gravy
Prep Time: 10 minutes
Cook Time: 20 minutes
5-3/4 cups cold water
1 onion, finely chopped (use small to medium size onion)
salt and pepper, season according to taste
33 gingersnap cookies
1-1/2 cups 5% white vinegar
2 lbs. all-beef wieners (See *Note)
hot-cooked mashed potatoes
In a large deep 12-inch skillet, combine the water, onion, salt and pepper, plus the gingersnaps. (You can also prepare this dish in a chicken fryer, with a lid, which is what I use.)
Stir gently until the gingersnaps have dissolved.
Add the vinegar and sliced wieners.
Heat over medium-low heat, until it almost boils and is somewhat thick; stirring continuously.
(When preparing this in a chicken fryer, I cook this over high heat; stirring frequently, until it comes to a boil and the gravy has thickened up (in about 10 minutes), and after that, I lower the heat to a simmer, and cook/simmer the dish just a bit longer, for about 10-15 minutes longer.)
Serve over the hot-cooked mashed potatoes.
*Note: When adding the gingersnap cookies, be sure to only use the store brands that I had suggested. Do not use home-baked cookies for this recipe. Also, you can also substitute franks or hot dogs for the all-beef wieners.
Thursday, April 27, 2017
These are "the best" baked beans you will ever have, and this recipe does make a lot of beans. Leftovers taste wonderful, whether reheated or served cold.
Smoked Baked Beans
2 lbs. bacon, cooked and crumbled
2 (15 oz.) cans black beans, drained and rinsed
2 (15 oz.) cans dark red kidney beans, drained and rinsed
2 (28 oz.) cans Bush's Best Maple Cured Baked Beans (undrained)
1 large onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
6 large cloves garlic, minced
3 to 4 jalapeños, diced (See *Note)
3 cups Sweet Baby Ray's Original Barbecue Sauce
2 cups firmly packed light brown sugar
3/4 cup Dijon Mustard
Pinch freshly ground black pepper
Place all ingredients in a 7-quart cast iron Dutch oven.
Place cast iron Dutch oven in a smoker, and cook uncovered for 4 hours.
Serves beans while they're hot.
Once cooled, refrigerate any leftovers.
Reheat leftover beans on top your stove, or in the microwave.
These beans also taste good if served cold the next day.
*Note: When my daughter prepares these beans, she doesn't remove the seeds from the jalapeños, but you could if you prefer your beans with less heat (taste-wise). Our family doesn't think the beans are too hot (taste-wise) with the seeds left in.
This delicious tasting lasagna was prepared in a 6-quart (rectangular) West Bend Slow-Cooker, that comes with a heating plate and 5 heat settings for cooking foods.
Cindi's Slow-Cooker Lasagna
1 lb. ground beef
1 medium onion, finely chopped
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon Mrs. Dash Salt-Free Table Blend Seasoning
1/8 teaspoon ground black pepper
3-1/4 cups Hunts Traditional Style Pasta Sauce
1 (6 oz.) can tomato paste
1-1/2 cups small curd cottage cheese
1/3 cup sour cream
1/2 cup Kraft® Grated Parmesan Cheese
2 cups shredded mozzarella cheese (reserving 1/2 cup)
9 lasagna noodles uncooked
1.) In a 12-inch skillet, cook the ground beef, onion, and garlic, until the meat is no longer pink; drain off the fat.
2.) Now add the salt, Mrs. Dash Salt Free Seasoning, black pepper, spaghetti sauce and tomato paste. (After I added the spaghetti sauce, I then put 2 Tablespoons of water inside the empty jar. Placed the lid back on the jar, then shook it up a bit, before adding it back to the skillet.) Cook until heated through.
3.) In a medium size bowl, mix together, the cottage cheese, sour cream, Parmesan cheese, and the 1-1/2 cups of shredded mozzarella cheese. Cheese mixture will be thick.
4.) Be sure to reserve 1/2 cup of the shredded mozzarella cheese, to sprinkling on top the final layer of meat sauce.
5.) Grease the inside of a 6-quart rectangular slow cooker. (I used a cooking spray to coat the inside of the slow cooker.)
6.) Spoon 1/4 of the meat sauce in the bottom of a slow cooker.
7.) Arrange 3 (uncooked) lasagna noodles over the meat sauce.
8.) Spoon 1/3 of the cheese mixture over the uncooked Lasagna noodles.
9.) Repeat layers twice, with meat sauce, Lasagna noodles, and the cheese mixture.
10.) Top with remaining meat sauce.
11.) Sprinkle the reserved 1/2 cup of shredded mozzarella cheese on top.
12.) Cover, and cook on low setting (Number 3) for 4 hours.
13.) Let the Lasagna sit while it's still in the slow cooker, for 15 minutes, before slicing, and serving onto your plate.
14.) Yields: 8 servings.
This is the slow-cooker I used to make the Lasagna in.
Monday, March 13, 2017
Kidney Bean Salad
1 can (16 oz.) Bush's Light Red Kidney Beans, drained & rinsed
1/2 cup thinly sliced celery
1/2 cup chopped dill pickle
1 jar (2 oz.) diced red pimientos, drained well
1 tablespoon diced onion (l used red onion)
1/3 cup mayonnaise
1-2 more tablespoons mayonnaise
1/8 tsp. salt
dash ground black pepper
In a bowl (which yields 3-1/2 to 4 cups), add the kidney beans, celery, pickles, pimientos, and onion. Set bowl aside.
In another bowl stir together, the 1/3 cup (plus 1 to 2 more tablespoons) of mayonnaise, salt, and pepper.
Lightly toss together the vegetables and mayonnaise.
Cover the bowl, and refrigerate the salad for at least 3 hours & 15 minutes.
Gently stir salad before serving.
Yields: 4-5 servings