Southern Baked Beans

6 slices bacon, diced


1 big yellow onion chopped


1 big bell pepper chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cups brown sugar

2 cans diced tomatoes

4 (28-ounce) cans pork and beans



Preheat oven to 325

add all ingredients to suitable baking pan

like a 13x9x2 or bigger and mix well

Top with bacon slices and bake for 30 to 45 min.

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Bloomin' Onion Bread Recipe

Bloomin Onion recipe and video courtesy of youtube

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Crunchy Bacon Cheeseburger Recipe

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LOOSE MEAT SANDWICH

1 lb ground beef round or 1 lb ground sirloin

1 tablespoon fat like lard or Crisco (if meat is round or sirloin) 

Salt & Pepper to taste

1 small Onion, chopped fine

water to cover

sliced dill pickles


Using a cast iron skillet with lard/crisco brown meat 

& onions till done, drain off 

grease if any and return to skillet.

Break ground beef up in skillet into small crumbles 

using the back of a wooden 

spoon.

Add 1 Tbsp Yellow Mustard, 1 Tbsp White Vinegar 

and 1 Tbsp Sugar and just 

enough water to barely cover meat in the pan.

Cook, at a simmer, till water is all cooked out-

between 15-20 minutes.

Heat your hamburger buns-they're traditionally 

steamed for loose meats.

When buns are warm, put yellow mustard on them 

and add some dill pickle 

slices

NOTE: *If you start changing this recipe and using 

things like olive oil for the 

fat 

and Dijon or honey mustard for the yellow mustard, 

And don't add any liquid 

smoke or Worcestershire sauce, you will not get the 

traditional yummy taste of 

a loose meat sandwich.

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Banana Pudding Cheesecake Blondies

Author: Jocelyn Delk Adams of Grandbaby­Cakes.com
A delicious banana blondie crust gets topped with creamy banana pudding cheesecake creating the most delicious
bar recipe ever!
Ingredients
For the Blondie Crust:
½ cup unsalted butter, melted
½ cup light brown sugar, packed
1 large egg yolk
½ cup all purpose flour
Pinch of salt
¼ cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
½ cup heavy whipped cream
2 teaspoons powdered sugar
1 (8 ounce) cream cheese package, room temperature
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant banana pudding mix
1 teaspoon vanilla extract
Garnish: nilla wafers
Instructions
For the Blondie Crust:
1. Preheat oven to 350 degrees and prepare a 8x8 baking pan with non­stick method of your choice.
2. In a large mixing bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt,
banana and vanilla until well combined.
3. Add blondie batter to pan and bake for 15­20 minutes until just set.
4. Cool to room temperature and prepare topping.
For the Cheesecake Topping:
1. Using your hand mixer, whip heavy cream in a medium sized bowl until soft peaks develop then slowly add in
powdered sugar. Continue whipping until stiff peaks develop then refrigerate and clean beaters.
2. In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
3. Slowly add in sweetened condensed milk, banana pudding, and vanilla extract. Beat until well incorporated.
4. Carefully fold pre made whipped cream into the cream cheese batter.
5. Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until
completely firm.
6. Garnish with nilla wafers and serve.

grandbaby-cakes.com

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Philadelphia Mac and cheesesteak Mac and Cheese

INGREDIENTS
1 lb. Medium Shells, cooked al dente
24 oz. Thinly Sliced Beef, chopped & cooked
1 tbsp. olive oil
1 green pepper, chopped
1 shallot, chopped
2 tbsp. butter
2 tbsp. flour
4 c. milk
2 c. White Cheddar, shredded ½ c. Provolone Cheese, shredded
1/c. cheddar cheese, shredded 1 tsp. dry mustard 1 tbsp. Worcestershire Sauce salt and pepper, to taste ½ c. Panko Bread Crumbs parsley flakes
INSTRUCTIONS 1. Preheat oven to 350 Degrees.
2. In a medium saute pan, heat the olive oil on medium heat and cook the shallots and green peppers until softened and translucent. Set aside.
3. In a large sauce pan, melt the butter and sprinkle in the flour. Whisk and the mixture will become lumpy. Slowly pour in the milk to smooth out the lumps. Once the milk has been completely added, bring to a slight boil and sauce will thicken.
4. Add the white cheddar and provolone to the milk and stir until smooth. Add the dry mustard, Worcestershire Sauce, and salt and pepper. Add the cooked pasta and stir. Finally, add the green pepper, shallots, beef, and cheddar. Stir until cheese is melted (add more milk if desired).
5. Pour the mac­ n ­cheese in sprayed desired ramekins, top off with sprinkled Panko crumbs and extra provolone cheese, and bake for 15 minutes.
6. * You don't have to bake if you don't want to

Adapted from Brown sugar

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Pecan Pie Recipe

Prep Time: 12 min
Cook Time: ~ 30 – 40 min
Cook Time: 2 hrs
Serves: one 9 inch pie
Ingredients:
4 large eggs
1 1/4 cup sugar or packed dark brown sugar
3/4 cup corn syrup
5 1/2 tbsp butter – melted & cool
3/4 tsp vanilla extract or dark rum
1/2 tsp salt
2 1/4 cups pecans
Instructions:
Prepare a pie shell in a glass pie plate with a deep edge – either made yourself or purchased. Bake the shell as directed.
To make the filling, whisk in a big bowl until blended, eggs, sugar or packed brown sugar, corn syrup, butter, vanilla or dark rum, and salt.
Mix in pecans.
Pour into pie shell crust. * Tip: If you prefer, you can hold pecans, put them on top, or pack enough pecans to make a design lining around the edge of the filling.
Bake at 375 degrees F until center barely quivers, like gelatin, when the pie plate is moved – about 30 – 40 min.
Allow to cool on a rack – about 2 hrs.
Serve warm or cooled, with or without whipped cream, crème fraîche or ice cream.
This pie stores well in the refrigerator for up to 3 days.

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Sweet Bacon Asparagus

3 bundles fresh asparagus
1 lb. Bacon
1 stick butter
1 Tablespoon soy sauce
1/2 tsp Lawry's garlic salt
1/4 tsp black pepper
1/2 cup of Brown sugar
Toothpicks soaked in water or wooden kabob sticks. ( no toothpicks? You can still do this recipe)
Cut white ends off asparagus bundles and rinse with cold water. Set on paper towels to drain, set aside
Cook 1 lb of bacon, leaving it limp and not crisp. Set on paper towels to cool and drain. Set aside
Take 3 to 4 asparagus at a time and place together, starting from the end, spiral one piece of bacon across the bundle to the top of the asparagus, secure with a toothpick or lay, seam side down in the casserole dish. Continue with all the bacon, asparagus bundles are wrapped in the dish
In a medium pot add 1 stick of butter, brown sugar, soy sauce, garlic salt, black pepper. Bring to a boil, while stirring. Remove from heat. Pour over top the bundles. Bake about 25 minutes on 350 deg. 
*I had only bacon ends to wrap in. Still turned out fine

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New Potatoes Oven Recipe

Preheat oven 375*
Scrub 1 1/2 to 2 lbs new white or red potatoes
Cut into 4ths (do not peel)
Place into a small greased, casserole dish cut up 2 to 3 Tablespoons butter and arrange over top potatoes
Sprinkle 1 Tablespoon, Italian Seasoning or 1 Tablespoon parsley over potatoes
Sprinkle 1 Tablespoon minced garlic over potatoes
5 or 6 strips of your favorite Bacon
Bake 375 for 10 minutes, uncovered, turn potatoes over and continue to cook for 1 hour uncovered

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Spicy Crab Cake recipe

"Spicy crab cakes made with onion, celery, and brown mustard. Broiled to a golden brown."
INGREDIENTS:
1 1/8 cups crushed saltine crackers
1 cup mayonnaise
1 teaspoon prepared brown mustard
1/4 cup chopped onion
1 stalk celery, chopped
1 teaspoon Old Bay Seasoning TM
1 pound crabmeat
DIRECTIONS:
1. Preheat oven on broiler setting. Lightly grease a baking sheet.
2. In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
3. Broiled crab cakes 8 to 10 minutes on each side, or until golden brown.

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Mandarin Chicken Recipe

Ingredients
1 whole boneless skinless chicken breast, cut into 4 equal pieces ( 1lb)
vegetable oil cooking spray
2/3 cup sugar ( or less, according to taste)
1/4 cup soy sauce
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons cornstarch
Directions
Spray chicken breasts with vegetable oil spray.
Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).
Chop chicken into bite size pieces, set aside.
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
Heat over medium until sugar is dissolved, stirring often.
Bring to boil.
Combine cornstarch and water.
Add to sauce pan, stirring often.
Reduce heat and simmer 4-6 minutes or until sauce thickens.
Pour chicken into a large frying pan over medium heat.
Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.
Heat through.

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Cold Pizza Dip

2 packages (8 ounces each) cream cheese, softened

1 can (8 ounces) pizza sauce

1 jar (4-1/2 ounces) sliced mushrooms, drained

1/4 pound shaved deli ham, chopped

1 can (2-1/4 ounces) sliced ripe olives, drained

25 slices pepperoni, quartered

3 green onions, chopped

1/3 cup chopped green pepper

2 cups (8 ounces) finely shredded mozzarella cheese

Directions

Spread cream cheese onto a 14-in. pizza pan. Spread pizza sauce to within 1/2 in. of edges. Sprinkle with the mushrooms, ham, olives, pepperoni, onions, green pepper and cheese. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

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Raspberry Devine recipe

smile emoticon

1 container of Yoplait Greek yogurt strawberry or raspberry flavor 5.3 oz

1/2 block regular bar cream cheese soften well

1& 1/2 cups real heavy cream

Sugar for whipped cream anywhere from 3/4 to 1 cup depends on how sweet 

you like ,can use less if diabetic or wanting to cut calories ,use at least 1/2 tho..

12 oz bag frozen raspberries and sugar to sweeten to your taste

3 full Graham crackers

Pour frozen raspberries into bowl about 1/2 of them sweeten as you like , let sit 

, crush 1 graham finely sprinkle 1/2 tsp sugar into , place in parfait cup add 

sweeten raspberries then half of container of yogurt , let sit and whip your 

cream then sweeten add in cream cheese at last mix minimum just till cream 

cheese incorporated , add a large scope over your yogurt in parfait glass then 

add more sweetened berries for looks finally 1 dollop of cream and crushed 

graham cracker for prettiness chill and serve , recipes makes 2 large desserts 

can double for more .

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Garlic Bread

This is a simple crusty garlic bread. Make and serve with any Italian pasta dish or serve with marinara sauce as a snack.

 Ingredients

• Garlic smashed and minced 3 to 4 cloves (use more or less to your taste)
• Butter - 1/2 - 1 cup
• Parmesan Cheese (finely grated or powdered) - 1/4 cup
• Bread of your choice - 1 loaf french baguette
• Fresh or dried parsley - few

Method

• Mix garlic, butter & cheese together. Add salt if needed. You may not need salt if the butter is already salted.
• Split the loaf length ways down the middle and cut into 3 or 4 inch sections. Spread the butter mixture over the bread.
• Preheat the oven at 350 degrees Fahrenheit. Prepare the tray by spraying with some oil. Arrange the bread on the tray & sprinkle some parsley leaves.
• Bake the bread until it becomes golden color. 
• Serve hot 

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Cheeseburger on a Pretzel Bun with Home Fries

1 lb hamburger meat
2 heaping tablespoons of chopped fresh rosemary leaves (not the stem)
2 Tbsp A1 sauce
3 cloves crushed and minced garlic
Salt and pepper to taste 
Buns
Any toppings you desire

Mix the rosemary, A1 sauce, and garlic into the hamburger meat, distributing evenly. Add salt and fresh ground pepper. Form out the hamburger patties. Place on a hot grill or grill pan. 

If you are indoors with a grill pan, be sure to use your stove fan. If on grill pan, lower the heat to medium high. Grill on one side until you can see the juice begin to run at the surface. Flip over and grill on the other side, again until you can see some juice coming through. If you wish, brush the cut side of the buns with olive oil or melted butter and toast on remaining grill surface. Make it you own by adding any toppings you like. Lettuce, tomato, sauteed onions and mushrooms with swiss cheese, guacamole, a spicy aioli. The choices are endless.

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Guacamole

2 ripe Haas avocados

2 small jalapenos, seeded and finely chopped

1/2 small onion, finely chopped

1 medium tomato, seeded and diced

2 garlic cloves, cracked

2 teaspoon coarse salt

Juice of 2 lemons

Tortilla chips and vegetables

Halve the avocados and remove the pit. Scoop the flesh into a medium bowl and add the jalapenos, 

onions and tomatoes. Chop the garlic and sprinkle it with salt. Using the side of your knife, apply pressure 

with your hand and crush the garlic and salt into a paste. Add the mixture along with the lemon juice to 

the avocados and mash with a fork until fairly smooth.

Place in a serving dish and serve with tortilla chips and vegetables.

Makes: About 4 servings.

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Butterfinger Brownies recipe

Ingredients

1. 1 package (16 to 22 ounces) chocolate brownie mix
2. 24 pieces NESTLÉ BUTTERFINGER BITES Candy, chopped

Instructions

1. PREHEAT oven according to package directions. Grease baking pan according to package directions.
2. PREPARE brownie batter according to package directions; stir in chopped Butterfinger. Spoon into prepared pan.
3. BAKE according to package directions. Cool completely in pan on wire rack. Cut into pieces using wet knife.

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Blueberry Sorbet

This two-ingredient Blueberry Sorbet could not be easier to make. With frozen blueberries and juice on hand, you can create this icy and refreshing treat in a matter of minutes and serve it over cakes, cookies, bars or fresh fruit. Since it’s so simple and delightful, Blueberry Sorbet is also fantastic served on its own.

Ingredients

• 4 cups fresh or thawed, frozen blueberries
• 1 can (6 ounces) frozen apple juice concentrate

Instructions

1. In the container of a food processor or blender, combine blueberries and apple juice concentrate
2. Whirl until liquefied
3. Pour into a 11 X 7-inch baking pan
4. Cover and freeze until firm around the edges, about 2 hours
5. With a heavy spoon, break frozen mixture into pieces
6. Place mixture in a processor or blender container
7. Whirl until smooth but not completely melted
8. Spoon into a 9 X 5-inch loaf pan
9. Cover and freeze until firm
10. Serve within a few days

Quick notes

Yield: 4 cups
Per portion: 112 calories, 1 gram protein, ½ gram fat, 28 grams carbohydrate, 15 mg sodium, 244 mg potassium, 0 mg cholesterol

Number of servings (yield): 6

blueberry council.org

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Sopa de Res con Fideos (Puerto Rican Beef Noodle Soup)

Whenever I feel blah, this soup from mi Isla, Puerto Rico is where I turn to for comfort. Puerto Rican Beef Noodle Soup (or as we call it, “sopa de res con fideos”).

This soup normally takes more than two hours to get this soup stock nice and rich with the broth that the bones will bring out in this soup. With that said, this is not the “full” version of the way this soup is actually made, this is the “condensed” version.

For those who are not familiar with Puerto Rican ingredients such as recao – recao is a seasoning base that we use as a flavoring to give our dishes a distinctive taste (and before anybody kills me, some Dominicans use it as well).  We add it to just about everything we make, beans, soup, yellow rice, etc., it’s made from cilantro, culantro (coriander leaves,) green peppers, onions, garlic, sweet chili peppers (aji dulce) this is all blended together and it becomes this purely beautiful-smelling concoction that screams “Puerto Rico”.

Adding this can be totally optional – you don’t have to put this in or you can purchase the Goya version sold in the freezer section of your supermarket.  I have partially taken care of the recao part for you as I am having you make a mini version of it by adding the green pepper, onion and garlic (the only thing else that’s missing is the cilantro and culantro and aji dulce which you can add if you wish then you will have made a complete recao serving for one use) to the soup when you put it in with the meat and stock.

I am now officially OVER this bug that overcame me for no reason at all and I am now dedicating this soup to all my friends up North that are freezing with the cold spell they are going through.

Trust me when I tell you, you must try this soup but don’t wait until you’re sick, or cold – this soup is good on its’ own as a complete meal, just add white rice, avocado, and/or fried plantains (or what we call, tostones or patacones).

 

Enjoy!

PUERTO RICAN BEEF NOODLE SOUP (Sopa de Res con fideos)

Makes 12 servings

Ingredients:

• 1-1lb. package of beef shank
• 1-1lb. package of beef cubes
• 4 cups of beef stock
• 2 cups of water
• 1 green bell pepper cut in half, seeded
• 1 small onion, peeled, cut in half
• 2 cloves of garlic
• 1 celery stalk, cut in half
• 2 medium-sized carrots, diced
• 1 medium-sized yautia, diced (also known as tanier or taro) OPTIONAL
• 2 small-sized potatoes, diced
• 2 tbsp. of tomato sauce
• 1 bay leaf
• 1 tsp. dried oregano
• 8-ounces of fideos (or fine egg noodles)
• Salt and pepper to taste

Directions:

1. Season your meat, both beef shank and beef cubes.  I use my adobo seasoning mix which I make homemade, you may use your own seasoning just make sure that you remember this will be covered with beef stock plus water so you will have to season it well so the salt doesn't wash away.
2. In a large kettle or dutch oven, pour your broth and water in with the seasoned meat, then add bell pepper, onion, garlic cloves and celery, bring to a boil.  Cover and simmer on moderate to low heat for about an hour.
3. Take out vegetables and put into your blender and blend (use caution and place a damp towel over the opening so as not to have a catastrophe) until this turns into a puree (excluding the celery, you've just made a partial version of recao!)  BE PROUD, BE VERY PROUD!
4. With a sieve pour this puree back into the soup you just want to extract the liquid, not the solids.
5. Now add in your carrots, yautia and potatoes.  Gradually bring to a boil.  Taste to make sure that it is salted the way you want and pepper to taste.  Add oregano, bay leaf and tomato sauce.
6. Stir to mix in added ingredients.  Cook over moderate high heat, stirring occasionally, uncovered for about ½ hour more or until potatoes, carrots and yautia are tender, then add fideos and cook until fideos are done.

 If you love Hispanic dishes please see:

hispanic kitchens

Buen Provecho!

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