baked beans

for the most part i try to make healthy stuff (unless, of course, i want an unadulterated cookie or pie), but for baked beans...they're just better with way too much sugar and a bunch of bacon!!

i got this recipe from my mother-in-law.  i prefer the flavor and texture that results from cooking it in the oven, but it can be done in the crock pot as well.  also, add green peppers (and sauté with the onions) if peppers are your thing and you want to add a little kick.

ingredients

2 large cans pork and beans
1 lb (or a little bit less) bacon, cooked and diced
1 large onion, diced and sautéed til almost done
1 1/2 C ketchup
2 medium cans pineapple tidbits
2 T worchestershire

directions

cook in the crockpot until you're satisfied, or pour into a cookie sheet and bake for 3 hrs @ 250, stirring occasionally.

fruity pasta salad

a good crowd pleaser at a summer bbq.  any small-cut pasta will work except bowtie.

ingredients

2 C celery, sliced
4 C cooked pasta
4 C apples, diced (a variety is always best)
4 C grapes, halved
1 20oz can pineapple tidbits, drained
2 small cans mandarin oranges, drained
1/2 C (or more) almonds, chopped and toasted
a couple dashes salt

toss together with the following dressing:

blend these dressing ingredients:

1/4 C red wine vinegar
1/4 C sugar
1/2 C miracle whip
1 C light mayo

stuffed chicken breasts

there are so many ways to stuff chicken.  sometimes you just want them the way your mom made them growing up.  this is how my mom made them growing up.  ;>

ingredients

4 boneless chicken breast pieces
1 can cream of chicken soup
2 C shredded cheddar
2 C crushed rice krispies cereal
pakrika
1/4 C melted butter

directions

fill each chicken breast with a heaping spoonful of cream of chicken and a small handful of cheese.  roll in butter and into the crushed cereal.  lightly grease an 8 x 8 and place breasts folded in half inside.  sprinkle with remaining cheese and paprika.  bake about 30 min @ 350.

chicken with balsamic vinegar

this is something my roomie and i tried for the first time in college and it's stuck around all these years.  something new and different to do to chicken.

chicken breasts are so thick.  this recipe is calling for 3-4 pieces of chicken, so maybe one to two big breasts sliced in half or even thirds to make thinner.

ingredients

3-4 medium-sized boneless chicken breasts
1 T onions, chopped
4 T balsamic vinegar
1 1/2 C chicken broth
5 sun-dried tomatoes, chopped
2 t marjoram
salt and pepper

ingredients for pasta

a little less than a 1/4 C olive oil
a little less than a 1/4 C balsamic vinegar
1-2 cloves garlic, minced
1 T dried parsley
1 t dried basil
1-2 pinches red pepper flakes

directions

cook pasta of choice.  linguini or fettuccini work well.  meanwhile, sauté chicken in about 1 T melted butter, sprinkle with salt and pepper, remove from heat and cover to keep warm.  sauté onions until clear; add vinegar and bring to a boil.  boil about 3 min or til reduced to a glaze, stirring.  add broth and boil til reduced to 1/2 C.  add sun-dried tomatoes and marjoram.  remove from heat and stir in 1 T butter and the chicken.

drain and rinse pasta.  mix pasta ingredients in a bowl and stir into the pasta.  serve chicken and pan drippings over pasta.

homemade almond roca

this is the reason i literally gain at least eight pounds every holiday season!

ingredients

1 C butter
1 1/3 C sugar
1 T karo syrup
3 T water
1 C finely chopped almonds
18 oz your favorite chocolate, melted (i use milk for this one)

directions

cover a large surface that can get hot with wax paper and generously butter the wax paper.  in a heavy-bottomed pot, melt butter over medium-high.  add sugar, syrup and water.  cook, stirring often until it reaches hard crack. 

pour onto the wax paper and let sit about 3 minutes.  spread half of the chocolate onto the toffee and sprinkle with half of the almonds.  gently flip toffee over and repeat on the other side.  let it completely cool, then crack into pieces and try not to get sick from eating too much of it!!

fondant or pecan log

this is another Christmas chocolates tradition.  my favorites are orange-flavored and chocolate-covered cherries, but the possibilities are endless!  if you've never made fondant before, i suggest either finding a tutor or trying to find a video on youtube.  it's tricky and takes a lot of practice.  it also requires a large surface on which you can pour boiling liquid (like a marble slab) and an extra-wide wooden paddle and a dutch oven or other heavy-bottomed pot.

ingredients:

4 C sugar*
1 C cream
1/2 C whole milk
2T white karo syrup
2T butter, divided
pinch salt

*if making a pecan log, use 2 1/2 C white sugar and 1 1/2C brown sugar

directions:

slather the marble slab with butter.  in heavy-bottomed pot, add sugar, cream, milk, syrup and 1 T butter.  cook over high heat until it boils, stirring constantly, whilst continually wiping the sides of the pot with water (using a basting brush) to keep sugar crystals from building up.  once it boils, turn down to medium and cook until soft ball.

pour a large circle on the outermost edges of the slab and then pour the remaining liquid inside the circle.  dot with the remaining butter and sprinkle with the vanilla.  let sit 5 min.

vigorously whip the candy in a back and forth motion, being careful to include all the candy each time.  continue until it begins to change shape and changes into a soft solid, bright white, creamy ball of yumminess.  chill in the fridge at least 30 min.  then add flavoring/nuts/cover cherries, etc and roll into whatever shapes you choose.  chill again until ready to dip in chocolate.

*if making a pecan log, roll into a log and cover with toasted pecans, wrap with plastic wrap and chill until ready to serve.

sweet and sour sauce

i use this frequently for a quick stir-fry with my favorite stir-fry veggies and either chicken, shrimp or pork.

ingredients and directions

throw it all together and whisk well:

2T cornstarch
1/2 C sugar
1/4 C vinegar
1/4 C pineapple juice
2 t soy sauce
1/4 C water