Angels Beans

These are called 'Angels Beans' in my family because my sister-in-law Angel made them quite often for family gatherings.  I don't care for beans but my family sure likes these.

Angels Beans

(serves 12-14)

Ingredients:
*3 tablespoons butter
*1 pound lean ground beef
*1 cup onions, chopped
*1/2 teaspoon salt
*1/2-1 teaspoon worcestershire sauce
*1/2 teaspoon liquid smoke (optional)
*1 teaspoon prepared mustard
*1/4 cup brown sugar
*1/2 cup ketchup
*1 (1-pound 12-ounce) can Campbell's Pork & Beans
*1 (15 ounce) can Brooks Chili Beans

Directions:
~Melt butter in a skillet.
~Add ground beef & onions, cook until beef is no longer pink.
~Add salt, worcestershire sauce, liquid smoke & mustard.
~Simmer for 15 minutes.
~Preheat oven to 325 degrees.
~Add the beef mixture, pork & beans, and chili beans in a 2 1/2 quart oven-safe baking dish.
~Mix well.
~In a small bowl mix sugar & ketchup.
~Add to the beef & beans.
~Bake uncovered for 45 minutes.

Burger Spread

This is a lot like the sauce that goes on a 'Big Mac', only better. It goes great on any burger.

BURGER SPREAD

Ingredients:
*1/2 cup mayonnaise
*2 tablespoons french dressing (I think 'Kraft' is best)
*4 teaspoons sweet pickle relish
*1 tablespoon white onion, finely minced
*1 teaspoon white vinegar
*1 teaspoon sugar
*1/8 teaspoon black pepper


Directions:
~Mix all ingredients together in a small bowl.
~Transfer to a covered storage container (I use old relish jars).
~Refrigerate for at least 2 hours before using.

Steak & Cheese Sandwiches

Yummy, yummy, yummy.  I think this is an over the top sandwich.   It takes a little extra time to make but well worth the effort.  Make sure you use a good sturdy sub roll with this.

STEAK & CHEESE SANDWICH
(serves 2)

Ingredients:
*8 ounce rib-ey steak or filet
*1 teaspoon coarse salt
*1/2 teaspoon ground black pepper
*2 tablespoons butter
*1/2 cup red onion, sliced thin into half moons
*1/2 cup red pepper, sliced thin
*1 cup mushrooms, sliced thin
*2 tablespoons steak sauce
*hoagie or sub style soft rolls, split horizontally
*4 slices of provolone or white cheddar cheese
*1 cup arugula, cleaned (or any lettuce you like)
*1/2 teaspoon balsamic vinaigrette
*roasted cherry tomatoes (optional)
*garlic mayo (optional, but oh so good)

Directions:
~In a small bowl mix arugula & balsamic vinaigrette together.
~Grill or pan sear steak until medium rare.
~Season with salt & pepper.
~Let rest before cutting thinly.
~Melt butter in a skillet over medium heat.
~Add onions and sauté until caramelized, about 15 minutes.
~Add red peppers & mushrooms, stirring often, cook about 4 minutes.
~Add steak sauce and simmer to a glaze, about 2 minutes.
~Season with salt & pepper.
~Lightly butter roll and lightly toast in a skillet, butter side down.
~Spread toasted sides with garlic mayo.
~Set oven to broil.
~Line a cookie sheet with aluminum foil.
~Place roll on on cookie sheet.
~Top sub rolls with cheese and melt open faced under broiler.
~Remove from pan & put on serving plate.
~Arrange steak on top of melted cheese.
~Evenly distribute vegetable mixture & roasted cherry tomatoes over steak.
~Add arugula.

Helpful Hint:
If you don't have any garlic mayo in the house:
`Peel 2 garlic cloves.
`Crush garlic clove, add a pinch of salt & macerate the garlic.  It will become a paste.
`Add garlic paste into 1/4 cup mayonnaise, a dash of pepper & some fresh chopped flat-leaf parsley or dried parsley.
`This tastes better after marinating for at least 1 hour.

Roasted Cherry Tomatoes:
`Preheat oven to 400 degrees.
`Place tomatoes on a cookie sheet in a single layer.
`Drizzle olive oil over tomatoes.
`Sprinkle with kosher salt & black pepper.
`Mix well.
`Bake for 30 minutes.

Mock Olive Garden Soft Breadsticks

I love the breadsticks. These are similar to the ones you get at Olive Garden. Make a little homemade marinara sauce to go along with it or eat it plain.

SOFT BREADSTICKS

(makes 12)

Ingredients:

*2 tablespoon granulated sugar

*1 teaspoon active dry yeast

*1 cup + 1 tablespoon warm water

*3 cups bread flour

*1 1/2 teaspoons salt

*1/4 cup butter, softened

*2 tablespoons butter, melted

*1/2 teaspoon garlic salt

Directions:

~Dissolve sugar and yeast in the warm water.

~Let stand for 5 minutes, or until foamy on top.

~Combine flour & salt in a large bowl.

~Mix the softened butter into the flour (use the paddle attachment to your mixer if you have one)

~Pour the foamy yeast mixture into the flour mixture.

~Knead the dough for approximately 10 minutes. (Use dough hook if you have one)

~Place the dough in a covered container and let it sit it a dry warm area until doubled. (about 1 hour)

~Divide the dough into 2 ounce sections. (should make about 12)

~Roll the dough to form 7 inch long sticks.

~Place the dough on parchment paper-lined baking pans.

~Cover, and let rise in a draft free area until doubled. (about 1-1 1/2 hours)

~Preheat ove to 400 degrees.

~Bake for 12 minutes, or until golden brown.

~Remove from oven, and immediately brush with melted butter and sprinkle with a little garlic salt (or sprinkle the garlic spread seasoning I've posted).

Hot Fudge Ice Cream Cake

This is my version of the 'big boy hot fudge ice cream cake'.  Very rich and very good.

HOT FUDGE ICE CREAM CAKE
(Serves 12)

Chocolate Cake Ingredients:

*2 cups white sugar

*1 3/4 cup all-purpose flour

*3/4 cup unsweetened cocoa powder

*1 1/2 teaspoon baking powder

*1 1/2 baking soda

*1 teaspoon salt

*2 large eggs

*1 cup milk

*1/2 cup vegetable oil

*2 teaspoons pure vanilla extract

*1 cup hot coffee

Fudge Ingredients:
*1 cup evaporated milk
*1/2 cup granulated sugar
*2 tablespoons butter
*2 tablespoons light corn syrup
*2 cups milk chocolate chips (or semi-sweet)
*2 teaspoons pure vanilla extract

Extra Ingredients:

*Vanilla ice cream 
*whipped cream
*marchino cherries

Hot Fudge Directions:

~Combine 1 cup evaporated milk, 1/2 granulated sugar, 2 tablespoons butter and 2 tablespoons corn syrup in medium saucepan.

~Bring to a boil over medium heat, stirring constantly.

~Reduce heat to low.

~Cook, stirring constantly for 3 minutes.

~Remove from heat.

~Stir in 2 cups chocolate chips and 2 teaspoons vanilla until sauce is thickened and smooth.

*Store leftover fudge sauce in refrigerator.

Chocolate Cake Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch baking pan with cooking spray and dust with flour.

~Mix together 2 cups granulated sugar, 1 3/4 cups flour, 3/4 cup unsweetened cocoa, 1 1/2 teaspoons baking powder, 1 1/2  teaspoons baking soda and 1 teaspoon salt in a large bowl.

~Add 2 large eggs, 1 cup milk, 1/2 cup vegetable oil and 2 teaspoons vanilla and mix for 2 minutes on medium speed.

~Stir in 1 cup hot coffee.

~Pour into prepared pan.

~Bake for 40-45 minutes. 

~Cool cake completely.

Dessert Directions:

~Cut cake into 12 equal pieces.
~Remove cake from pan, and slice in half, lengthwise.
~Place bottom slice of cake on plate.
~Cut a piece of ice cream, big enough to cover the piece of cake (I form mine into a square).
~Cover ice cream with top piece of cake.
~Pour desired amount of hot fudge sauce over cake.
~Put desired amount of whip cream over hot fudge sauce.
~Place a marchino cherry on top of whip cream & serve.

Beef Jerky

This takes a fair amount of time, but it's well worth the effort.

BEEF JERKY

Ingredients:
*1 pounds flank steak or london broil
*1/3 cup worcestershire sauce ('lea & perrin' is gluten free)
*1/3 cup soy sauce ('La Choy' is gluten free)
*3 teaspoons honey
*1 teaspoons ground black pepper
*1 teaspoons onion powder
*1/2 teaspoon garlic powder
*1/2 teaspoon liquid smoke ('Colgin' is gluten free)
*3/4 teaspoon red pepper flakes.

Directions:
~Trim the steak of any excess fat.
~Place the steak in a zip-loc bag & place it in the freezer for 1-2 hours.
~Remove from freezer & slice thinly into long strips (about 1/8 inch thick) with the grain of the meat.
~Mix all the ingredients and strips of steak into gallon size zip-loc bag.
~Make sure steak is well coated.
~Place the bag into the refrigerator for 8-24 hours.
~Remove steak from bag & pat dry.
~Arrange the meat strips on the tray of  a dehydrator and dry at highest setting until done to your liking, at least 4 hours.
~Store in airtight container in refrigerator.

Variation:
`If you don't have a dehydrator:
-Place wire racks on cookie sheets.
-Place steak strips on wire racks, don't let them overlap.
-Set oven to lowest temperature (150-175 degrees).
-Bake for 6 hours, turning after 3 hours.
-Jerky is done when meat is dried out.

Mint Chocolate Ice Cream

I really enjoy the flavor of mint chocolate.  This ice cream is so unbelievably good.

MINT CHOCOLATE ICE CREAM
(1 1/2 quarts)

Ingredients:
*1 cup whole milk
*1 cup heavy cream
*1 cup heavy cream
*2/3 cup white sugar
*1 teaspoon peppermint extract
*3-4 drops of green food coloring
*1/8 teaspoon salt
*6 egg yolks
*3 ounces dark chocolate, chopped fine, keep in freezer until ready to use.
*3 ounces milk chocolate, chopped fine, keep in freezer until ready to use.

Directions:
~Heat 1 cup milk, 1 cup heavy cream, sugar, food coloring & peppermint flavoring.
~Heat until milk is steaming and sugar is dissolved.
~Get a large bowl and fill with ice.
~Pour 1 cup cream into a medium metal bowl, set on the ice.
~Place a fine mesh strainer on to of the bowls.
~Set aside.
~Whisk egg yolks in a medium sized bowl.

~Remove 1 cup of the hot milk mixture.

~With the mixer on low speed, add the cup of hot milk mixture to the egg mixture in a slow, steady stream.

~Scrape the warmed egg yolks back into the saucepan.

~Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the back of the spoon (you can run your finger in through the mixture over the back of the coated spoon and if the mixture stays in place and does run, it should be thick enough).

~Pour the custard through the strainer.

~Stir in the cold cream.

~Cover mixture with plastic wrap, and place in the refrigerator until chilled 3-4 hours.

~Pour mixture into ice cream maker and follow manufactures instructions.

~After it freezes, fold in chopped chocolate.

~Place in a plastic air-tight  container.

~Place in freezer for 4-8 hours (depending on how hard you like your ice cream).

Variation:
`substitute milk & dark chocolate with 6 ounces of mini chocolate chips, keep in freezer until ready to use.
`substitue milk & dark chocolate with6 ounces semisweet chocolate, chopped fine, keep in freezer until ready to use.
`omit chocolate

Helpful Hint:

`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

Snickers Chocolate Caramel Cake

Time consuming but well worth the effort.   This is what a consider a special occasion cake.  Make it for someone special in your life.

SNICKERS CHOCOLATE CARAMEL CAKE
(serves 12)

Sea Salt Caramel Ingredients:

*1/2 cup heavy cream

*1 teaspoon sea salt

*1 cup white sugar

*2 tablespoons light corn syrup

*1 teaspoon pure vanilla extract

*1/3 cup sour cream

Cake Ingredients:
*1 3/4 cups all-purpose flour
*2 cups sugar
*3/4 cups cocoa powder
*2 teaspoons baking soda
*1 teaspoon baking powder
*1 teaspoon kosher salt
*1 cup buttermilk, shaken
*1/2 cup vegetable oil
*3 large eggs, room temperature
*1 teaspoon pure vanilla extract
*1 cup freshly brewed hot coffee

Sea Salt Buttercream Ingredients:

*3 sticks unsalted butter, room temperature
*1 cup sea salt caramel
*2 pounds powdered sugar
*2 snickers bars, cut up into small pieces

Sea Salt Caramel Directions:

~Combine cream & salt in a small saucepan, over low heat until salt is dissolved.

~Set aside.

~In a medium saucepan, add sugar & corn syrup.  

~Cook over high heat, swirling not stirring mixture, until mixture in very light amber color (watch carefully, mixture will burn easy).

~Remove from heat (the mixture will continue cooking, and the color will darken to a caramel color).

~Stir in cream mixture & vanilla.

~Whisk in sour cream.

~Let cool to room temperature, and transfer to refrigerator in a cover container until ready to use.

Cake Directions:
~Preheat oven to 350 degrees.
~Butter 2 (9 inch) round cake pans.
~Line with parchment paper, then butter & flour the pans.
~Sift the flour, sugar, cocoa, baking soda, baking powder, & salt into a mixing bowl.
~Mix on low speed until mixed well.
~In another bowl, combine the buttermilk, oil, eggs & vanilla.
~Slowly add the wet ingredients to the dry, while mixer is at low speed.
~Add the coffee, and mix just enough to combine, scraping the bottom & sides of the bowl with a rubber spatula.
~Pour the cake batter into the prepared pans.
~Bake for 38-42 minutes, or until cake tester comes out clean.
~Cool in pans for 30 minutes.
~Turn cake out of pans onto a cooling rack and cool completely.

Sea Salt Buttercream Directions:
~Cream butter in mixing bowl.
~Stir in caramel until just combined.
~Add powdered sugar 1/2 cup at a time, mixing on medium speed (scrape sides of bowl with a rubber spatula after each addition).

 Assemble Cake:
~Place 1 layer, flat side up, on a cake plate.
~Spread a generous layer of buttercream on top.
~Sprinkle half of the snickers on top of the buttercream.
~Drizzle a little caramel over the snickers.
~Top with second layer of cake (trimmed & leveled if necessary).
~Brush away any loose crumbs.

Two options for finishing cake:
~Spread buttercream on top and sides of cake, drizzle a small amount of caramel over top and sprinkle with remaining snickers.
~(this step is optional) Pipe some buttercream around top of cake & flood the top with caramel and sprinkle with rest of the snickers.

Chili

Most of my family loves chili. Make some bread bowls to go with it and wala, perfection! This is a mild chili, but it's easy to to spice it up if you want.

CHILI (serves 8)

Ingredients:

*1 1/2 pounds ground beef

*1 (46 fluid ounce) can tomato juice

*1 quart stewed tomatoes

*1 (29 once) tomato sauce

*1 large onion, chopped

*1 large green bell pepper, chopped

*2 garlic cloves, minced

*3 tablespoon chili powder

*2 teaspoons cumin 

*1 1/2 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon dried oregano

*1/2 teaspoon white sugar

*2 cups red beans, drained and rinsed

Directions:

~In a large skillet, add ground beef, onion, green pepper, and garlic.

~Cook until ground beef is brown and no pink.

~Drain, break apart any large chunks of beef.

~Add all ingredients into a large kettle.

~If cooking it in a kettle, bring to a boil, reduce heat and simmer for 4-6 hours, stirring occasionally.

~If cooking it in a slow cooker, cook on high for 4-6 hours, low 8-9 hours.

Slow Cooker Directions:

~In a large skillet, add ground beef, onion, green pepper, and garlic.

~Cook until ground beef is brown and no pink.

~Drain, break apart any large chunks of beef.

~Add all ingredients into slow cooker.

~Slow cook on high for 4-6 hours, low 8-9 hours.

Instant Pot Directions:

~Set instant pot to sauté mode.

~Once hot, add ground beef, onion, green pepper, and garlic.

~Cook until ground beef is brown and no pink, breaking apart meat as it cooks.

~Drain any grease.

~Add chili powder, cumin, salt, pepper and oregano, stirring it in well.

~Add beans, tomato juice, tomatoes, and tomato sauce and stir.

~Place on lid and set valve to seal.

~Pressure cook for 30 minutes.

~Quick release.

Variation:

`Add 1/8-1/4 teaspoon ground cayenne pepper to make it spicier.

`Add chopped jalapeno peppers when you add tomato base ingredients, to make it spicier.

`Substitute ground beef for ground turkey.

`Substitute ground beef for ground venison.

`Substitute ground beef for ground buffalo.

Anniversary Chicken

Easy & tasty. Use fat free ranch, turkey bacon and make it even healthier.

ANNIVERSARY CHICKEN

(serves 6)

Ingredients:

*1 pound bacon, cooked & crumbled

*1 onion, chopped

*1 tablespoon olive oil

*6 skinless, boneless chicken breast halves

*1/2 cup teriyaki basting sauce

*1/2 cup ranch-style dressing

*1 cup fresh grated Parmesan cheese

Directions:

~Preheat oven to 350 degrees.

~Sauté onions.

~In a large skillet, heat olive oil over medium high heat and brown chicken.

~Place chicken in a lightly greased 9x13 inch pan.

~Pour teriyaki basting sauce over chicken.

~Mix sautéed onions into the ranch dressing

~Spoon ranch mix onto each breast.

~Sprinkle with cheese.

~Top with bacon.

~Bake for 30 minutes,or until chicken is cooked through.

Variations

-substitute parmesan cheese for cheddar cheese.

-substitute teriyaki basting sauce for stir-fry sauce.

-use skinless chicken legs & thighs (cook in skillet a little longer than the chicken breasts).

Soft Ginger Snaps

I already posted a crispy version of this cookie, but I know some like a soft chewy cookie. This cookie is equally as good, but just a different texture.

SOFT GINGERSNAP COOKIE

(3 dozen)

Ingredients:

*2 cups sifted all-purpose flour

*2 teaspoons ground ginger

*1 teaspoon ground cloves

*1 teaspoon ground cinnamon

*1/2 teaspoon salt

*3/4 cup shortening

*1 cup white sugar

*1 egg

*1/4 cup dark molasses

*1/3 cup cinnamon sugar

Directions:

~Preheat oven to 350 degrees.

~Sift flour, ginger, cloves, baking soda, cinnamon, & salt in to a large bowl.

~Sift ingredients one more time.

~In a large mixing bowl, beat shortening until creamy.

~Slowly beat in the white sugar.

~Beat in egg & molasses.

~Mix in 1/2 of the dry ingredients.

~Mix in rest of dry ingredients until soft dough forms.

~Roll dough into 1-inch balls.

~Roll each ball into cinnamon sugar.

~Place on cookie sheet.

~Bake for 10 minutes, or until the tops are rounded and slightly cracked.

~Remove from oven and cool on cooling racks.

Cream of Chicken Soup

This is so much better than the canned stuff you can buy.  Great in cheesy potatoes, over pork chops or just as a soup.

CREAM OF CHICKEN SOUP

(equivalent to 2 cans of condensed soup)

Ingredients:

*1 1/2 cups chicken stock

*1 teaspoon poultry seasoning

*1/2 teaspoon onion powder

*1/2 teaspoon garlic powder

*1/8 teaspoon ground black pepper

*1/4 teaspoon salt

*1/4 teaspoon parsley

*1/8 teaspoon paprika

*1 1/2 cups whole milk, divided

*3/4 cups flour

Directions:

~Bring chicken stock, seasonings, & 1/2 cup milk to a boil, and a medium sized saucepan.

~In a medium bowl, whisk 1 cup milk & flour together.

~Add to boiling milk mixture and quickly whisk continuously until mixture thickens & comes to a boil.

~Cool, it will thicken as it cools.

Frosted Rice Krispie Treats

These are awesome and to be honest, very hard to stop eating. Very easy to make, but make sure you don't let them come to a boil or they will be hard.

FROSTED RICE KRISPIE TREATS

(serves 24)

Ingredients:

*1 cup light corn syrup

*1 cup granulated sugar

*1 cup creamy peanut butter

*6 cups Rice Krispies

*1 teaspoon pure vanilla extract

*2 cups milk chocolate chips

*1 cup butterscotch chips

Directions:

~Coat a 9x13 inch pan with cooking spray.

~Preheat oven to 200 degrees.

~In a large saucepan combine 1 cup corn syrup and 1 cup granulated sugar.

~Cook over medium heat, stirring often, until sugar has dissolved and just short of a boil.

~Remove from heat.

~Stir in 1 teaspoon vanilla extract  and 1 cup creamy peanut butter. Stir until peanut butter is melted.

~Add 6 cups Rice Krispies.

~Stir until well coated.

~Press mixture into prepared pan.

~Sprinkle 2 cups chocolate chips and 1 cup butterscotch chips evenly over Rice Krispie treats.

~Place treats into oven.

~Bake for 5-10 minutes or until chips are very soft.

~Remove from oven and spread softened chips evenly over rice krispy treats.

~Let stand until chocolate mixture is firm.

~Cut into squares once cooled & set.

Garlic Spread Seasoning

Making your own garlic bread or bread sticks is so easy.   You can make the breads or buy it and add this spread to it.  This would also be good to sprinkle on hot buttered noodles.

GARLIC SREAD SEASONING

Ingredients:

*1/2 cup parmesan cheese (one of the few times I don't use fresh)

*2 teaspoons kosher salt

*2 tablespoons garlic powder

*2 teaspoons oregano

*2 teaspoons basil

*2 teaspoons marjoram

*2 teaspoons dried parsley

*1/4 teaspoon dried rosemary

Directions:

~Combine all the ingredients and store in a jar, in refrigerator.

Making Garlic Bread:

~Sprinkle on bread or bread sticks, or mix 2 tablespoons with 1/2 cup butter, and spread on Italian bread that has been cut in half lengthwise.  Wrap in aluminum foil and bake 375 degrees.