Baked Beans

My dad always has made the best baked beans--

Unfortunately the recipe is really just an add a little here, put some more there...all in his head.

So I have spent the past couple months tweaking and testing and writing down what tastes the most like his. I think I'm there! :)

I've made some alterations to lighten the fat and take out some calories, but I think they're just as yummy!

3 cans Campbell's pork and beans (honestly, the store brand are just not nearly as good!)

4 strips of turkey bacon (or 1/4 C hormel real bacon pieces)

1/4 C Ketchup

2 TBSP. minced onion

1/2 TBSP Mustard

1/3 C  brown sugar

Cut bacon into small pieces and cook in a medium  saucepan on medium low until crispy. Remove bacon, but leave the renderings in the pan (if I am using turkey bacon, I usually add a teaspoon of olive oil, since the turkey bacon doesn't have much fat in it)

Remove pan from heat for just a few minutes so it can cool (otherwise you will have FRIED beans). Pour in beans, and then add all other ingredients. Cook on medium until it starts to simmer.

Then, pour the beans into a 9x13 dish (or dish of a similar size) and sprinkle with cooked bacon. Bake at 350 for 40-45 minutes. Stir in bacon at the end and ENJOY.

Serves approx 9   (1/3 C serving)  4 pt+

Mashed potatoes

Just wanted to have a basic mashed potato recipe on hand--and this was it for me!

1 lb red potatoes

1 TBSP. butter

1/3 C skim milk

1/4 tsp pepper

1/2 tsp (or more to taste) salt

Fill a medium size pot with water and turn to high heat. Meanwhile, wash potatoes and chop into quarters (no need to peel!) Once water is boiling,reduce heat to medium, add potatoes and cook for 10-15 minutes, checking to see when potatoes are fork-tender. (meaning, you can stick a fork in and have it slide out easily). DO NOT overcook!!

Drain potatoes and put back into the pot--add milk and butter, and start mashing. It might seem like too much milk it first, but keep mashing and stirring and it will become the right consistency! Add salt and pepper - to taste.

Makes 4-5  (1/2 C) servings  3 pt+

Oven Fries

I LOVE french fries. LOVE them. :) And I LOVE that there is a healthier way to make homemade fries without a big pan of grease--that actually taste DELICIOUS!

2 pounds red potatoes (sliced into steak fry size bites)
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper

Directions
Cut each potato into 1/2 inch fry-size pieces. Rinse well and pat dry. In a large bowl, combine the oil, salt, paprika and pepper; add potato wedges and toss to coat. (or you can also do this in a gallon ziplock bag to coat them)
Spray a baking sheet with nonstick spray and add fries in a single layer. Bake on lowest oven rack at 475° for 20 minutes. (your oven may vary, so just watch them the first time you make these to make sure). Turn potatoes; bake 15 minutes longer or until golden brown.

makes approx. 14 ounces total.

Serves 7 (2 oz. servings)


2 pt+

Funeral Potatoes (cheesy potato casserole)

I have had several recipes that I make OFTEN and have realized lately that they are not on here yet! While I love to put a picture up right when I post, I want to get these on and post pics as I make them, so I can stop hunting for the recipe when I need it!

I am finally to the point in this pregnancy that cooking sounds GOOD again! I have some yummy things to share and hope I can get back on the meal bandwagon!

I have heard this dish called a million other things, but being from back West, this always showed up at funerals and my family (along with many others) have always called it funeral potatoes. :) We love to eat it with ham--but it works as a meatless main dish when we need.(and my kids GOBBLE this up every time)

1 can cream of mushroom soup
1 C sour cream
3/4 C Grated cheddar cheese
1/3 C Onions
1/2 C Milk

Mix all these ingredients together (I actually just mix them right in the 9x13 pan to save myself from cleaning another dish) and then add:

1 30 oz. package of frozen hash browns***

Stir well.

Melt butter.

and add to:

2 C crushed cornflakes

(sometimes I like to add extra crunch so I will adjust accordingly)

Sprinkle over potato mixture and bake at 350 for 30 min.

***the original recipe calls for 6 potatoes, peeled, cooked and grated...but I have to go for time-saving simple shortcuts, so I just use the frozen potatoes now. :)

Snickers Salad

I know, I know...risen from the dead. I am sorry to have gone M.I.A. for most of the summer...we haven't done a whole lotta cookin'. That's a real confession right there. :) A true confession.

But I am back on track--my meals are planned for the month and I have some exciting things to post here in the next few weeks.

I thought I would start with a barbecue favorite...snickers salad. The perfect blend of the good stuff (fruit) and the good stuff (chocolate). I don't know if this is classified as a fruit salad (side dish) or a tasty dessert...so, we eat it as a side salad (gives us a reason to eat something different for dessert...are we horrible or what?!)

EASY, EASY, EASY...Kind of reminds us of carmel apples because as the snickers sit and soften in the creamy mixture, the carmel starts to "melt" and mix with the apples...yummm...

1 small box of vanilla pudding
1 1/2 cup milk
12 oz. whipped cream
1 bag of snickers miniatures (unwrapped and chopped)
2 granny smith apples and 2 red delicious apples (I know some people only use the granny smith, but I love red delicious...so that's my variation)

In a bowl, mix the pudding mix and milk together beating until smooth. Fold in the whipped cream. Add the chopped snickers and chopped apples pieces and mix together. Let sit in fridge for about 2 hours.

Serve...if you are really okay to share. :)

oh, and side note...make sure to clarify with people that this is not potato salad. It kind of looks like it if you are just glancing at the dishes. :) That's why I add shaved chocolate on top!