Baking/cooking

I made some of these yesterday and we loved them.  I normally buy a can of baked beans when I want them but for a change I made them from scratch.  I might have to do that in the future – we love these.  I will have to cut the recipe in half next time though – as most of the time it is just the two of us.  These were even better the second day (today for lunch) as the flavor has soaked in more.

My lunch – leftover coleslaw, baked beans and a turkey sandwich on dark bread –  pumpernickel.

2 cups navy beans
1/2 pound bacon
1 onion, chopped
1/2 cup molasses
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1 cup catsup
1 tablespoon Worcestershire Sauce
1/4 cup brown sugar
1 small can chopped green chilies

Soak beans overnight in cold water.  Simmer the beans in the same water until tender.  Approximately 1 to 2 hours.  Drain and reserve liquid (I did this the day before I used them as I intended to make in the crock pot and not the oven as suggested in the recipe – the recipe I then changed in a few items to make it my own – more molasses and catsup and the green chilies

Cut the bacon into little pieces and fry with the onion until the bacon is cooked.  I did not drain off the bacon grease as it soaked into the onion pretty well and was tasty.  Add all ingredients except the beans and cook to a boil and then remove from heat.  In a large bowl or pot add the beans and stir until well mixed.  Pour into your crock pot.  I cooked on high until it was bubbling and boiling  about 4 hours and then turned down to low to simmer for the rest of the day.

I enjoyed the beans warm but actually liked them even better today cold.  I will have them for a couple days and I have a feeling we will enjoy them each day.  next time I might need to cut the recipe in half.

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Yum – doesn’t that sound good!!  While I had a couple days to chill out before I head back to NW Arkansas Friday after lunch to be with my mom again for a couple days I have been relaxing.  What better way than to make some homemade goodies and stuff my face!

I was looking at the Pioneer Woman’s blog and from there went to the Tasty Kitchen and found the recipe for Buttery Soft Glazed Raisin Pretzels – I have some dried Cherries in the house so I used those instead – so glad I did they were wonderful.  Follow the link on the name of the recipe and I’m not going to type it in!  All I changed was dried cherries instead of raisins.

The recipe only makes 8 but they are good size – brush the tops with melted butter and then drizzle on some frosting while they are hot.  Better than fat greasy doughnuts – these are baked in the oven – no added fat to the recipe, just flour, yeast, a dab of sugar and salt and water.  I haven’t a clue on the calories with the butter and frosting on the top – but yummy!

I know mine kind of lost the pretzel shape – I’ll try harder next time

I am scheduling this post for Thursday – I will be in Little Rock for the day.  I have my six month check up which is routine for the medications I take to keep the muscle disease under control – no problems – just routine — all that blood work you know.  And it is our older daughters 39 birthday – Melanie works in North Little Rock and couldn’t get the day off we will see her for a late lunch/early supper she can meet us at 4 in the afternoon.  It is supposed to be a great day weather wise – up to 78 degrees in the city.

Doubtful I will get any sewing done today – I will post from my mom’s at some point over the weekend.  I always bring the computer with me and I have wireless connection from my phone. My way of relaxing.

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I haven’t posted a recipe in a little bit so thought it was time – also I needed to take breaks from quilting today so thought it a good break time to do so.

This morning I got a crock pot full of the ingredients for the white bean chili and I have it cooking.

I am actually rather new to white bean chili.  When we visited our daughter in Wisconsin for Thanksgiving she made it from leftover turkey one day.  I have no idea why I never made it before.  Since then I have made it several times.

This is a Paula Dean recipe.  Everything is in the pot and I’m plugging it in to cook for the day.

White Bean Chili

1 pound dried navy beans
5 cups chicken stock
4 tablespoons butter
1 tablespoon chopped garlic
3/4 cup diced onion ( I used one large)
1 1/2 cups chopped green chilies (fresh or canned)
1 pound boneless skinless chicken breast – finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper (I found 2 teaspoons way too much for us and used 1)
1/2 teaspoon white pepper (don’t have so I left it out)
pinch of red pepper flakes
1/2 bunch cilantro leaves – chopped

sour cream and shredded cheddar cheese

Rinse and soak beans overnight.  Drain in the morning and rinse.

Put all of the ingredients in the crock pot and simmer all day.  I use high heat for about half of the day or until it is about boiling and then turn it to low and let it go the rest of the day.  You should do it how you know your crockpot cooks.   This could be done over the stove top as well and just stir now and then and simmer until the beans are soft.

To serve put in individual serving bowls and garnish with sour cream and cheese if you desire.  Have some bread too if you like

Plenty for leftovers for lunch a couple of days:

Which brings me to the next recipe!  I love homemade bread and thought to make some corn bread but then decided to adapt a recipe I have for yeast cornbread.  I had some sour dough left in the refrigerator that I wanted to get rid of – here is what I came up with.

Sour Dough Mixed Grain Bread
1 package dry yeast
1 1/4 cups of warm water
1 cup yellow cornmeal
1/4 cup dry powdered milk
3 tablespoons soft butter
2 tablespoons sugar
1 1/2 teaspoons salt
2 1/4 to 3 cups flour

My additions:
2 cups of sour dough
1 egg
1 cup old fashioned oats
1 more cup of flour to knead in

In a large bowl place the yeast and 1/4 cup warm water let sit for about 5 minutes.  Add the rest of the ingredients – saving the flour for last reserve 1 cup of the total amount of flour to knead in on the board.

Mix to form a dough, then put on a floured space and knead in flour to make a nice dough that isn’t too sticky.

Put in a greased bowl and let double in size (in a warm area).  Punch down, shape into two loaves and place in greased pans.  Let the loaves raise again in a warm area about 30 to 45 minutes.

Pre-heat oven at 375 and bake loaves for about 35 to 40 minutes.  Makes 2 loaves

Enjoy!

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How about a good apple recipe from Karen’s Kitchen – well actually it is from Betty Crocker but don’t we all wish we could come up with such good recipes!

Apple Streusel Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2 cup firm butter or margarine

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

2 tablespoons Gold Medal® all-purpose flour

1 teaspoon vanilla

1 egg

1 can (21 oz) apple pie filling

1/2 teaspoon ground cinnamon

1/4 cup chopped walnuts

1. Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Makes 24 bars (if you want them tiny- we like them big )

This is cut and pasted from the Betty Crocker site.  I substituted my chunky applesauce – a pint for the pie filling – it worked out great – delicious!!

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