Stovetop Baked Beans

I came up with this recipe one day when I had a craving for baked beans, but didn't have the time to bake them in the oven, so I cooked them on top the stove. Once cooked, they reminded me of Bush's Homestyle Baked Beans (with out the bacon), and when served cold, they reminded of Bush's Original Baked Beans. I also enjoyed the beans with the bacon, those also tasted like Bush's Original Baked Beans, when served hot or cold.



Stovetop Baked Beans 

2 (15 oz.) cans Van Camps Pork & Beans

1/4 cup ketchup

1 Tablespoon molasses

2 Tablespoons dark brown sugar

1/2 teaspoon onion powder

1/4 teaspoon hickory flavored liquid smoke

6 slices of bacon, cooked, then cut into 3/4" pcs. (optional)

1.)  Drain one of the cans of pork & beans, then add to a saucepan.

2.)  Add the other (undrained) can of pork & beans to the pan.

3.)  Then add the remaining ingredients to the pan, and simmer
(uncovered) for about 15 minutes; stirring beans frequently.
(If desired, add cooked bacon pieces after simmering the beans
for 5 minutes, then continue simmering the beans for the
remaining 10 minutes.)

4.)  Serve immediately.

5.)  Yields: 4 servings

(Photo of beans with no bacon added.)

Stovetop Baked Beans | Just A Pinch Recipes

Cucumbers and Red Onions

I love this salad, it has a tangy yet sweet 'n sour taste to it! I do however, make this salad one day in advance prior to serving.



Cucumbers and Red Onions

6 medium to large size cucumbers, peeled & sliced thin
1 large red onion, thinly sliced & separated into rings
1 teaspoon salt
2 cups sugar
2 cups 5% white vinegar
2 cups cold water

1.)  In a large glass bowl, layer cucumbers and onions.

2.)  In another bowl mix together, salt, sugar, vinegar and water.  Stir until sugar is dissolved, and pour over the cucumbers and onions.

3.)  Cover glass bowl, and refrigerate overnight.

4.)  Serve salad the next day, after it's been marinating and chilling over night in the fridge.                     

5.)  Yields: 6 - 7 servings

Cucumbers and Red Onions | Just A Pinch Recipes

Easy Iced Coffee

The recipe for this iced coffee was originally posted by Christy Grigor at allrecipes, but I tweaked the recipe to suit my taste. It only takes a few minutes to make, so if I'm in the mood for an iced coffee in a moments notice, this is the one I always make.



Easy Iced Coffee

2-1/2 teaspoons instant coffee (See *Note)
4-1/2 teaspoons granulated sugar
3 Tablespoons 'hot' water (See *Note)
3/4 cup milk (I use 2% milk)
1/2 teaspoon vanilla extract (optional)
ice cubes (Preferably large ice cubes)

1.)  For this recipe you will need a large size glass jar with a tight fitting lid.  (I use an 8-ounce glass jar that the instant coffee came in. It is equivalent to holding 3 cups of liquid.)

2.)  Place the instant coffee and sugar in a glass jar.

3.)  Add the 'hot' water to the jar, place lid on jar, and seal jar tight. Shake the jar vigorously for about 15 to 20 seconds.

4.)  Remove lid from the jar, add the milk, and vanilla, if using, and then swirl the jar around for a bit.

5.)  Add the coffee to a tall beverage glass which has been filled with ice, and enjoy your iced coffee.

6.) *Note: I usually use Folgers or Maxwell House Instant Coffee when making this iced coffee, but if you use Taster's Choice 100% Columbian Instant Coffee, I would decrease the amount of coffee to 2 tsp.  I have found the 100% Columbian Coffee has a much stronger taste to it, but I also think it makes this iced coffee taste great!  Also, when adding the 'hot' water, I heat the water in a small saucepan on top the stove.  One more thing, I prefer to use ice cubes that are large in size, as they don't dilute the ice coffee as quickly as the smaller cubes do.

Easy Iced Coffee | Just A Pinch Recipes

Fruity Tossed Salad

I got the idea to make this delicious salad, from Nancy Girard whose an amazing cook.  Be sure to go easy on the salad dressing though, as a little bit surely goes a long way.  This is such a pretty salad!!



Fruity Tossed Salad

Fresh leafy salad greens
A few fresh strawberries, sliced
A few canned pineapple chunks, or tidbits, well drained
A few canned mandarin oranges, well drained
A few fresh blueberries
A few chopped pecans, or pecan halves (optional)
Bottled Kraft Creamy Poppy Seed Salad Dressing

1.)  Arrange leafy salad greens among salad plates.

2.)  Top greens with fruit and nuts.

3.)  Lightly drizzle the poppy seed dressing over the salads.

4.)  Note: Be sure to go easy on the salad dressing though, as a little bit sure goes a long way.  

-

Fruity Tossed Salad | Just A Pinch Recipes

-

Mandarin Orange Salad With Peanuts

I was inspired to make this salad after viewing the recipe by CaliforniaJan at food.com. I tweaked the recipe to my liking, and used dry roasted peanuts instead of salted peanuts, but I think you could also use cashew halves or sliced almonds. I also used the mandarin oranges that come in those individual 4 ounce plastic sealed bowls. Plus I added dried cranberries to the salad, but this salad is also good without them.



Mandarin Orange Salad With Peanuts 

Salad Ingredients:
2 bunches of lettuce (Iceberg, Romaine, or Red Leaf)
1/2 cup salted peanuts, divided (I used dry roasted)
2 (11 oz.) cans mandarin oranges, drained

Salad Dressing:
3/4 cup granulated sugar
6 Tablespoons vegetable oil
1 teaspoon dry mustard
1/4 teaspoon salt
6 Tablespoons red wine vinegar
2 Tablespoons diced white onion, or red onion
2 teaspoons poppy seeds
Additional add ins: dried cranberries (optional)

1.)  Tear lettuce into bite-size pieces, and distribute among individual salad bowls.

2.)  Drain the individual bowls of mandarin oranges, then equally divide among the salad bowls.

3.)  Top each salad bowl, with some of the peanuts.

4.)  If desired, top each bowl with some of the dried cranberries.

5.)  To make the dressing: In a bowl, jar, or glass measuring cup, add the salad dressing ingredients; stir well with a spoon.

6.)  Pour the dressing over the individual salad bowls, and serve.

7.)  Yields: 6 to 8 servings

An up-close photo of Mandarin Orange Salad With Peanuts.

Mandarin Orange Salad With Peanuts | Just A Pinch Recipes

-