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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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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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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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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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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Chili Substitute Recipe for Dips or Eating

 Fry 1 pound hamburger, ground turkey or chicken,

mix in a packet of taco seasoning,

add 1 can drained and rinsed black beans and one of pinto beans.

Then you can eat it in a bowl, wrapped up in a tortilla, taco filling, as topping for nachos, topping for

eggs, taco salad - however you would like to eat it. I always serve with shredded cheese, diced onion,

shredded lettuce, diced tomatoes and hot sauce.

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Blueberry Cobbler

Ingredients

• 1 bag (1 pound) frozen blueberries (about 3- ½ cups)
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 1 cup all-purpose flour
• ¾ cup turbinado (raw) sugar or granulated sugar, divided
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• 3 tablespoons butter, melted
• ¾ cup boiling water

Instructions

1. Preheat oven to 350°F
2. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan
3. Sprinkle with cornstarch
4. Drizzle with lemon juice
5. Set aside
6. In medium bowl combine flour, ½ cup sugar, baking powder and salt
7. Add milk and butter
8. Stir just until combined (not smooth)
9. Drop mounds of dough onto blueberries
10. Pour boiling water over dough and fruit
11. Sprinkle with remaining ¼ cup sugar
12. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes
13. Serve warm or at room temperature

Number of servings (yield): 8

Click to see more

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Ham and Cheese Sliders

Ham and Cheese Sliders

Ingredients:

2 packages king Hawaiian Rolls
1 1/2 lbs shaved deli ham
1 packed sliced Swiss cheese
Poppy Seed Topping-
1 stick butter (melted)
1 teaspoon Worcestershire sauce
1 ½ tablespoons Dijon mustard
1 tablespoon dried minced onion
1 tablespoon poppy seeds

Directions

Step 1: Preheat the oven to 350 degrees. Cut the Hawaiian rolls in half and set aside. Place a slice of the ham and a slice of the Swiss onto the top of the bottom half of each roll. Place the tops on to each roll. Place the prepared sandwiches onto a large baking dish (you may need more than 1 depending on how many sliders you have).

Step 2: Place the melted butter into a medium bowl. Add Worcestershire sauce, Dijon mustard, dried minced onion, and poppy seeds. Whisk together until smooth. Pour the sauce evenly over the tops of all the sandwiches in the baking dish. Allow to sit for 10 minutes or until the butter sets slightly.

Step 3: Cover with foil, place into the oven and bake at 350 degrees for 10 minutes or until the cheese is melted. Uncover and bake for an additional 2 minutes until the tops are slightly browned and crisp. Serve warm.

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Corn and Crab Cake over Cheese Grits

Ingredients:

For the corn and crab cakes:

8 oz. lump crabmeat, precooked

1/2 cup corn kernels

1/2 cup minced onion

1/4 cup minced red bell pepper

1 tablespoon olive oil

2 - 3 heaping tablespoons mayonnaise

2 teaspoons Old Bay

1/2 teaspoon granulated garlic

1 egg

1/2 cup soft bread crumbs

panko

peanut oil for frying

For the cheese grits:

1/2 cup corn grits or polenta - I like Bob's Red Mill Corn Grits

2 cups chicken stock

1 teaspoon salt

1 cup shredded white cheddar

1 tablespoon butter

1 tablespoon cream

sweet red pepper relish (optional)

Directions:

For the cheese grits:

Place the corn grits, water and salt in a saucepan and bring to a boil. Lower the heat to medium-low and stir occasionally to be sure that it isn't going to stick and burn on the bottom. After 10 minutes, give a little taste to check for seasoning and add more salt if needed. I like to use homemade chicken stock which has no salt in it, so I usually add a bit more salt. If you are using chicken broth from a base, granules or a carton, you may be all set for salt. The gits will thicken up as you go. If you really prefer looser, more runny grits, add more stock or water as you go.

After another 15 minutes, stir in the shredded cheese until it has melted, then add the butter and cream to taste. Set aside as you make the corn and crab cakes. You can quickly reheat them once you are ready to serve, or you can keep them over a very low heat as long as you check it frequently to make sure that it isn't scorching on the bottom. If you are really talented, you can make the corn and crab cakes as the grits are cooking. :)

For the corn and crab cakes:

Saute the minced onion in olive oil over medium-high heat until translucent. Add the red onion and corn and saute for another 5 minutes or until the pepper is soft. Set aside.

In a bowl, mix together the lump crab meat and sauteed veggies. Fold in the mayo, Old Bay and granulated garlic until everything is nicely mixed. Feel free to taste a little bit to check that you like the amount of seasoning and adjust as needed.

Crack the egg into a small bowl and beat slightly and then add to the crab mixture, stirring well. Gradually add the soft breadcrumbs and mix well. 

Pour panko crumbs into a pie tin or a large shallow bowl.

Shape the mixture into 8 patties and dredge in the panko crumbs, slightly pressing them into the surface. Set each crab cake aside on another plate to rest while you make the rest. Once they're done, you can cover them with plastic wrap and let them sit in the fridge or you can fry them right away. I've done it both ways with good results.

Heat some peanut oil in a large skillet and fry the crab cakes in batches until golden brown on both sides.

Serve on a bed  of the cheese grits and top with a dollop of sweet red pepper relish.

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Healthy Crispy Chicken Skewers

4 whole Large Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 whole Egg Whites
2 cups Panko Breadcrumbs
¼ cups Whole Wheat Pastry Flour (any Flour Should Work)
½ teaspoons Salt
½ teaspoons Pepper
1 Tablespoon BBQ Seasoning (I Use McCormick's Brand)

Preparation

Preheat oven to 450ºF. If using wooden skewers, soak them in water for at least 15 minutes before use.

Cut chicken into cubes and tenderize it if desired. In a bowl, combine egg whites and lightly beat with a fork. In another bowl, add panko, flour, half of the salt and pepper, and half of the BBQ seasoning. Lay a wire rack on a baking sheet and spray it with non-stick spray.

Season chicken with remaining salt, pepper and BBQ seasoning. Dip each piece in egg whites then in the panko mixture. Skewer, repeat with remaining chicken pieces, and lay on the wire rack. I skewered about 4 to 5 pieces of chicken on each stick (depending on size) and got 6 skewers. Spray with non-stick spray or spritz with olive oil. I find that spraying them with spray gives them crunch but does not cause the oven to smoke at the high temperature.

Bake for 12 minutes, flip over, and bake for 12 more minutes. Serve with dipping sauce of your choice.

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