EASY CROCKPOT PICNIC BEANS

I've been making these beans for my family for 30+ years and they are always a hit. Now that we are empty nesters, I make a big pot of these and then freeze them in 2 cup containers for a quick and yummy addition to any meal. 

I put the following ingredients (which are always in my pantry) into the crockpot before I go to bed and let them cook on LOW all night.

2 cups DRY navy beans (do not soak)

6 cups water

1/2 cup dark brown sugar  (light brown sugar works well too)

3 teaspoons salt

1/2 teaspoon pepper

1 teaspoon dry mustard powder

3/4 cup sweet onion chopped small *see note below

(1) 8 ounce can tomato sauce

6 slices crisp cooked bacon

Now, a word about the beans:  Over the years, I've tried every kind of DRY bean there is and they ALL work, however, the tiny little "navy beans" work the best and tolerate re-heating without going mushy. I highly recommend that you use navy beans.

Saute onions and fry bacon until almost crisp then drain well. Put everything into a large crockpot and cover with 6 cups of water. Stir well and set on low for 12 hours. 

At the end of 12 hours, if it seems like there is too much liquid in the beans, you can prop a spoon under one side of the crockpot lid and let the sauce cook down for a couple hours. I seldom have to do this, but it HAS happened with certain types of beans.

Note about onions: When I decide to make these beans and I'm out of fresh onions, I use a scant tablespoon of dehydrated onion flakes, they work well.

ENJOY !!!

APPLE SNACK CAKE with CARAMEL FROSTING

This is a super easy, single layer (stir and bake) snack cake. It is VERY moist (even after 3 days) and truly delicious (we can't seem to stop snacking on it!!) This cake (and frosting) freezes exceptionally well when double wrapped in the freezer.

The frosting in this photo is still

hot, so it looks a little strange, but

as it cools, the frosting turns into a very

SOFT fudge-y consistency...delicious !!!

APPLE SNACK CAKE

1/2 cup vegetable oil

1 cup sugar

2 eggs

1  1/2 cups all purpose flour

3/4 teaspoon baking soda

1 teaspoon vanilla

1/2 cup chopped pecans

1 1/2 cups chopped Red Delicious apples 

1/4 teaspoon cinnamon

Mix the oil, sugar, eggs, cinnamon and vanilla. Stir in the flour and baking soda.

Peel and chop the apples fairly small (I use my food processor)

Red Delicious apples

Stir in the apples and nuts until well mixed. 

Spray a 9" cake pan with cooking spray AND line the bottom with parchment paper, then spray it again. If you do this, the baked cake will pop right out of the pan.

Bake in a preheated 350� oven for 35-40 minutes (test for done-ness with toothpick). My electric oven takes exactly 35 minutes.

Let the baked cake sit IN pan for 20 minutes before you turn it out.

Cool the cake completely, then frost.

CARAMEL FROSTING

5 tablespoons butter

1 cup light brown sugar (packed)

1/3 cup evaporated milk*

1/2 teaspoon vanilla

In a small saucepan, melt the butter and add the brown sugar and evaporated milk. Bring to a boil, then turn heat down so that it boils softly for 1 minute, whisking the whole time.

Remove from heat (add the vanilla) and keep whisking until it starts to thicken up just a little (you can do this step with your electric hand mixer if you want). 

Keep in mind, that as the frosting cools, it will thicken even more. Let cake and frosting cool completely before cutting the cake.

NOTE: If you don't have evaporated milk, I would think that whipping cream would work just as well (but I haven't tried it that way).

ENJOY !!!

LIGHT AS AIR PEANUT BUTTER PIE

Most peanut butter recipes like this are way to "heavy" and way to sweet, but this one is PERFECT, it's more like a light mousse. 

Double the ingredients and put it in a 9x13 dish and it will disappear from ANY buffet table in a wink, followed by lots of requests for the recipe. IT IS LIGHT AS AIR !!!!!

9" Pie or double the ingredients and

make a 9" x 13" size for a crowd 

CRUST
2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter

Combine all crust ingredients and press into a 9" pie pan (pushing up the sides) sit it in the fridge while you are making the filling.

FILLING
8 ounce package of cream cheese, room temperature
1 cup creamy peanut butter  (I use Jiff)
1 cup sugar
1 tablespoons soft butter
1 teaspoons vanilla
1 cup whipping cream

Beat the cream cheese until it is smooth, then add the peanut butter, sugar, butter and vanilla.  Beat on high until the mixture is very well mixed and smooth.

In a separate bowl, whip the cream until you get stiff peaks, then gently fold it into the peanut butter mixture by hand, making sure that it is well mixed and you don't see any streaks of white.

Spoon filling into the crumb crust. Chill the whole thing for 3-4 hours or overnight.

NOTE: For the chocolate decoration on this pie, I heat 1/4 cup of milk to boiling, then pour it over 1/2 cup of chocolate chips. Stir until well melted and smooth. drizzle over the finished pie and then sprinkle with a few graham cracker crumbs and chopped peanuts for decoration....(not  necessary, but fun).

NOTE: OK......here's a warning.... if you are like me and you like to lick the beaters and spoons, you will notice sugar grains in the filling.....don't freak out. After it chills in the fridge for a couple of hours, they will totally disappear and the filling will be SILKY SMOOTH!! I promise!!!

This stuff is totally addicting!!

ENJOY !!!

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BREAD and BUTTER ZUCCHINI PICKLE RELISH

This time of year, there is an abundance of fresh zucchini to make Bread and Butter pickle relish out of it. It is absolutely delicious and we use it in everything from tuna fish, to potato salad, to hot dogs, you name it.........NO ONE has EVER guessed it is made of zucchini, it just tastes like the BEST bread and butter pickles.

12 cups unpeeled zucchini (chopped small)

3 cups sweet onion (chopped small)
1 cup celery (chopped small)
2 large red bell peppers (chopped small)
2 cups peeled carrots (chopped small)
1 cup pickling salt (see important note)
3 cups white vinegar
3 cups granulated sugar
2 teaspoons turmeric
2 teaspoons DRY mustard powder
1 tablespoon celery seed
1/2 teaspoon black pepper
1 tablespoon corn starch

Wash and dry the vegetables before cutting them (the only one you should peel is the carrot).  Coarsely chop the vegetables, then put them in the food processor (2 or 3 cups at a time) and pulse them a few times to get them small enough for a good relish (but not too small). The chop size should look like the next photo.

Measure the vegetables AFTER you chop them in the food processor.

Mix the small chopped vegetables and 1 cup of pickling salt. Place this mixture (covered) in fridge overnight (The salt will draw excess moisture out of the veggies).

IMPORTANT NOTE: After the vegetables have chilled overnight, it is VERY IMPORTANT that you rinse the salt off of them. I rinse the chopped veggies three times (in small batches).

Whatever method you choose to rinse the salt off, just make sure you rinse, rinse, rinse then squeeze as much water out of the chopped veggies as you can(I use my salad spinner). Set aside.

In a large, non-aluminum, pot, mix the vinegar, sugar, celery seed, spices and corn starch. Bring to a boil (to dissolve the sugar). Add all of the rinsed vegetables to the pot and bring BACK to a boil. Once it is boiling well, turn heat to medium low and gently boil everything for 20 minutes, stirring every five minutes or so.

While the relish is simmering, sterilize 7 pint jars and 7 (two piece) screw on lids. I do this by putting the jars through a hot cycle in my dishwasher (but I don't put the lids in there). Keep the jars in the (unopened) hot dishwasher after the last cycle.

For the lids, I just wash them with hot soapy water, rinse them well and then pour boiling water over them in a large saucepan which I keep warm on a burner.

Also, while the relish is simmering, bring your  hot water bath to a boil, here's how: Place a rack on the bottom of a large stock pot (or something to keep the jars up off of the bottom of the pan) and fill the pot with water (water should be deep enough to cover the jars by 2". Bring to full boil.

Now that your relish has boiled for 20 minutes, remove it from the heat and place it in the hot jars, leaving 1/4" space at the top of the jars (make sure there are no air pockets in the relish). Wipe the rims of the jars with a clean, hot, wet kitchen towel and screw on the two-piece lids fairly tight. Lower the jars into the already boiling water and keep them in there  10 minutes for half pint jars and 15 minutes for pint jars.

Remove from boiling water and let cool to room temperature on your kitchen counter. As they cool on your counter, you will hear the lids "pop" when they make the correct seal.  If they don't "pop", just keep them in the fridge.

NOTE: Do not use regular table salt for this recipe because the anti-caking agents in table salt cause the relish to discolor.  If you d?on't have pickling salt, the next best thing to use is kosher salt (but I highly recommend pickling salt).

NOTE: The recipe calls for 12 cups of chopped up zucchini. I have found that if I am a cup short of zucchini, I just add an extra cup of chopped carrots. Works well.

NOTE: This recipe makes 7 pints of relish.

ENJOY !!!

EASY CHEESECAKE BITES

Easy to make and delicious to eat, COLD AND CREAMY cheesecake bites.

CRUST
1 cup graham cracker crumbs
1/4 cup chopped pecans
1/4 cup melted UNSALTED butter

Mix well and press into a PARCHMENT LINED* 8" X 8" baking pan then set aside.

16 ounce regular fat cream cheese (room temperature)
3/4 cup granulated sugar
2 tablespoons corn starch
1/4 teaspoon salt (delete salt if you use salted butter)
2 eggs
1 teaspoon vanilla

Beat the room temperature cream cheese until light and fluffy (takes 1 or 2 minutes). Add the sugar, cornstarch, salt, eggs and vanilla. Beat on low until well mixed but don't over-beat. Spread evenly over crust.

Bake in preheated 325� oven for 30 minutes (*see note at bottom).

Let baked bites sit at room temperature for 45 minutes, then freeze them for 2 hours  before you cut them. At the end of 2 hours, lift out of baking pan and cut into 2" squares.

Melt 1 cup of your favorite flavor chocolate chips in microwave (20 second bursts, stirring in between bursts). Mix well and dip tops of the frozen "bites" into the warmed chocolate.

Put back into the freezer just long enough to "set" the chocolate. Store in refrigerator.  Makes 16.

ENJOY !!!

* Lining your pan with parchment paper is important. It not only keeps everything from sticking, but it allows you to lift out the baked cheesecake without any trouble.

* This cheesecake cooked up very nicely. As far as baking time, the original recipe said 20-30 minutes in a glass pan. I found that it needed another 10 minutes in a metal pan. Just keep an eye on it. If the surface of the cheesecake is still super shiny, then it's not quite done yet. It loses that super shine when it done cooking. Hard to explain, you you'll see it.

MAGIC CUPCAKES

This recipe is a great "cheater recipe" that I've used for YEARS!!! 

Basically it is just a DRY cake mix + a 20 ounce can of fruit pie filling + 3 large eggs mixed together (DO NOT follow cake mix instructions on the box). It makes an extremely moist and flavorful cupcake and it couldn't be easier !!

You can use ANY flavor dry cake mix and ANY flavor canned fruit pie filling so the combinations are endless. Our favorite is chocolate with cherry pie filling but we've also thoroughly enjoyed chocolate cake with raspberry pie filling, strawberry cake with strawberry pie filling, spice cake with peach pie filling, and yellow cake mix with lemon pie filling (*see note below about white cakes).

STRAWBERRY CUPCAKES

(1) box dry cake mix (usually about 20 ounces?)
(1) can pre-prepared pie (fruit) filling (usually about 20 ounces?)
(3) large eggs

For the cupcakes posted today, I combined a box of Betty Crocker strawberry cake mix (ignore any directions on the box) plus a 20 ounce can of Wilderness strawberry pie filling plus three large eggs. Put everything in your mixing bowl and beat on medium-high speed for about 2 minutes (batter will be a little thicker than you expect). Fill paper lined cupcake pans about 2/3 full and bake at 350� for 20 minutes (or till toothpick tests clean). That's it !!!  

NOTE: Don't worry about the "chunks" of fruit in the pie filling. When you mix it into the cake mix with your electric mixer, the fruit will break up (which is what you want).

NOTE: *This recipe is not suited for white cake mixes for some reason. They taste good, but have a strange color after they are baked.

NOTE: The weight on most cans of pre-prepared pie filling is different...some cans are 18 ounces some are 20 ounces. This measurement doesn't seem to be crucial. Just get the size can closest to 20 ounces that you can find.

NOTE: This recipe works very well for sheet cakes, as well as layer cakes. Just use the toothpick test for doneness instead of the baking times on the cake mix box. 

NOTE: After you remove the cake from the pan, cover the HOT cake tightly with plastic wrap and let it cool. Keep covered until you frost the cake. I do this step with ALL of my cakes. It makes a huge difference.

Buttercream Frosting

1 cup of UNSALTED butter (room temperature)
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups powdered sugar
1/4 cup milk
food coloring (optional)

Cream the butter with an electric mixer until it gets fluffy. Add everything else and beat on medium speed until everything is well mixed, then beat on high speed until it is smooth and fluffy.

NOTE: These cupcakes are topped with Wilton's sparkle sprinkles (clear).

BAKED POTATO CHIPS

When I am on a diet, (who am I kidding, I'm always on a diet) my weight loss plan starts to falter when I get a craving for something crunchy and salty. I'm not talking about raw fruits and veggie type of crunchy, I'm talking about potato chip crunchy. If I ignore this craving, it just gets stronger; does that sound familiar to anyone?

I did some online searching for a remedy to my craving that wouldn't have a billion calories. I found three different recipes for baked potato chips that sounded promising.

After trying all three (and immediately tossing all three into the garbage), I decided to make up my own version. I must say I'm quite pleased with it. 

Not only does this little recipe completely satisfy my "crunchy chip craving" but the ENTIRE RECIPE only has one tablespoon of olive oil!!

Wash and dry six golf ball size Yukon gold potatoes. Slice them as thin as possible. A mandolin would work well for this, but I just used my sharpest knife and sliced them; just try to make them all an even thickness.

Toss the sliced potatoes with 1 tablespoon of olive oil, making sure that a little of the oil gets in between every slice. Lay the slices out on a heavy cookie sheet that has been lightly sprayed with vegetable spray, then sprinkle the potatoes lightly with kosher salt.

Baking time is important. One of the recipes I tried (and threw away) called for 2 hours at 200�F. That produced a dull, leathery piece of potato. I even let it cook an extra HOUR and it was still leathery...yuck.  Another recipe called for 18 minutes at 400�F which produced a crisp but burnt taste...yuck again.

So I decided to try Yukon gold potatoes. How long you bake them will depend on how thick you sliced your potatoes and how hot your oven runs. I baked mine in a 375�F electric oven for 22 minutes, flipping them over half way through the baking time....just right.

These chips are meant to be eaten right away because they are not meant to be stored like a commercial potato chip. There are small "non-crunch" parts on the chips that would not store well.

I hope you will try these. They have a WONDERFUL flavor and a fantastic, salty crunch!!!

NOTE:  Watch the chips closely the last couple of minutes because once they start to turn golden, they darken quickly.

OVEN POACHED EGGS !!

A dear friend of mine, posted a video (from Foodstyle.com)about
poaching eggs in the oven and I was quite intrigued. Not only can poaching eggs, in the traditional method, be a disaster be challenging but you can only make 2-3 at a time!!

Here is what I found:

The video said to put about a tablespoon of water in each cup of a regular muffin pan, then crack an egg over the water and bake at 350� for 8 to 10 minutes.........well, that ALMOST worked.

I DID use the scant tablespoon of water, and I DID preheat my electric oven to 350�, but when I tried it using a standard cupcake (muffin) pan, the egg + water filled it to overflowing and took a full 20 minutes to cook, not 8 to 10.

On my second attempt, I had excellent luck using a jumbo size muffin pan (I think they call them Texas size?) and I gave it a light mist of vegetable spray, then put in the scant tablespoon of water and a large egg. I baked them at 350� for exactly 12 minutes (not 8 to 10)
and they lifted right out of the pan with a spoon.....YUM!!!

  A PERFECTLY POACHED EGG !!

Whether you are making one or 30, this method (with my tweaks) really does work and it couldn't be easier!!

The difference in cooking time (between my oven and the Foodstyle video) COULD be that their oven simply runs hotter than mine or maybe they were using smaller eggs (?)With so many variables, I suggest you do a "test egg" to see how long it takes in your oven before you make a whole pan of these.

One other note: When your eggs are done to your liking, take them OUT OF THE PAN right away or they will continue to cook.

Don't you just want to

dunk your toast in this one?

ENJOY !!!

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VELVEETA RISOTTO

I had to smile when I named this recipe because never have two little words described opposite ends of the comfort food spectrum more devishly, just rest assured, that if you like good old mac and cheese, made with Velveeta (like ALL good mac and cheeses ??) you will love this saucy side dish !!

Arborio rice (for those of you who have not cooked it before)is a short chubby grain of rice, that (when cooked correctly) gets bigger and creamier as it cooks(without getting mushy). The cooking process is also different than regular white rice, since you add the HOT liquid 1/2 cup at a time, letting the rice cook (and liquid reduce) before you add the next 1/2 cup of liquid. Sounds complicated, but it isn't.

BACON RISOTTO and CHEESE

4 cups chicken stock

1 cup ARBORIO rice  (not regular rice)

2 tablespoons butter

1/4 teaspoon garlic powder (not salt)

1/4 teaspoon black pepper
NO SALT (because Velveeta is salty)

5 slices crisp cooked bacon (cut into small pieces)

4 ounces Velveeta cheese cut into small cubes

1 tablespoon thinly sliced green onions

Heat the chicken stock until it almost boils, then keep it hot on a side burner for now.

Melt the butter in a large saucepan, then add 1 cup Arborio rice + the garlic powder and black pepper, and stir. Cook/fry the rice until you see very pale golden edges on most of the rice ....... then add your first half cup of HOT chicken stock and stir. 

Bring to a VERY GENTLE boil(NO lid) until the liquid is mostly absorbed, then add another half cup of HOT chicken stock and stir. 

Repeat this process (1/2 cup of broth at a time)and start testing the rice for "done-ness" at about 15 minutes (but expect the whole process to take more like 20 minutes).  

When you add the LAST half cup of HOT chicken stock, include the small cheese cubes + bacon and green onions. Gently stir, then let it sit a minute while the cheese melts and stir gently again.  Serve !!

CLICK ON THIS PHOTO,

THEN TAKE A BITE !!!

CROCK-POT CHICKEN SPAGHETTI

This is a quick and easy weekend recipe for chicken spaghetti and everyone loves it. I usually make this with chicken breasts,  but it is also excellent if you substitute quartered chicken thighs and throw in some mushrooms....add a tossed salad and dinners ready.

2 large boneless skinless chicken breasts (or several thighs)
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 egg beaten
1 jar meatless marinara sauce (about 25 ounces)
1/2 cup water
1/2 cup chopped onions
2 tablespoons butter
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne

mushrooms (optional)
Mozzarella cheese
spaghetti noodles

In small saucepan, melt 2 tablespoons butter and add 1/2 cup chopped onions. Saute onions at medium high heat until you start to get golden edges on the onions (the onions AND butter they cooked in, go into the sauce).

Spray the inside of your slow cooker with vegetable spray before you put in the marinara sauce + water + well sauteed onions and butter + basil + oregano + garlic powder +  sugar + salt + black pepper + cayenne pepper + melted butter (and mushrooms if you are using them). Stir well.

Mix the bread crumbs and Parmesan cheese in one bowl and the beaten egg in another bowl. Coat the chicken in beaten egg, then roll it in the bread crumb-Parmesan mixture. Place the pieces gently (in a single layer) in the marinara mixture and spoon a LITTLE of the sauce over the chicken, but DON'T MIX AFTER YOU PUT THE CHICKEN IN THE SAUCE OR IT WILL KNOCK OFF THE COATING.

Set your slow cooker on LOW for 3 to 4 hours and do not disturb the chicken while it cooks. 

About 30 minutes before it's time to eat, GENTLY lift out the chicken and set it aside, then stir in about 1/2 pound of half cooked spaghetti noodles (that have been tossed with a little butter) into the crockpot (they will finish cooking in the sauce). Make sure the noodles are well coated, BEFORE GENTLY placing the cooked chicken back on top of the noodles (don't stir)and top each piece of chicken with a some mozzarella cheese. Put the lid back on and let it cook on LOW for 20-30 minutes or till cheese is well melted, DON'T STIR.

NOTE: All crock-pots cook at different temperatures, so keep that in mind when you set your timer. I usually cook 2 chicken breasts for about 3 1/2 hours (almost fall-apart tender). Just keep an eye on the chicken the first time you try this recipe, so it doesn't get over cooked.

NOTE: Chicken thighs cut into larger cubes works VERY well in this recipe too.

NOTE: Use whatever commercial marinara sauce you like. Personally, I use an inexpensive brand (like Ragu) because the extra onion, oregano, basil, garlic, sugar, salt and pepper jazz up the marinara nicely.

NOTE: This would be a fantastic recipe for a potluck dinner if you quarter the chicken breasts or use thighs.

ENJOY !!!