Saturday, March 26, 2011

Slow Cooker Barbecued Beans and Polish Sausage

2 cans (15.5 oz each) great northern beans, drained, rinsed
2 cans (15 oz each) black beans, drained, rinsed
1 large onion, chopped (1 cup)
1 cup barbecue sauce
1/4 cup packed brown sugar
1 tablespoon ground mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 ring (1 to 1 1/4 lb) fully cooked smoked Polish sausage

Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except sausage in cooker. Place sausage ring on bean mixture. Cover; cook on Low heat setting 5 to 6 hours.

Thaw bean mixture (and sausage), and use cooking instructions from above.

Recipe from

Thursday, March 24, 2011

Chicken Fettuccine

2 Sticks Salted Butter
1 pint half and half
5 cloves garlic
1/4 tsp nutmeg
Parmesan Cheese
Chicken pieces
Penne noodles

Melt butter add garlic, half and half and 1/2 cheese. Warm through and then add nutmeg, once nutmeg is dissolved add your chicken. Keep on low/medium don't let boil or stick to pan it will burn! I stir continuously! Boil noodles while sauce is heating, drain noodles and pour sauce over noodles put back on burner on low, mix all together and the other 1/2 of cheese and let sit for just a few minutes. It will be a little liquidy but after a few minutes it will come together! Enjoy!

From frozen state: Thaw chicken, you can thaw sauce or do from a partially frozen state(that is how I did it!) Melt all the sauce package ingredients together, stirring constantly. (Boil your noodles at the same time.) Once sauce is melted add half the cheese package, save rest for later, melt through and then add chicken. Heat till chicken is warm and sauce is warm. Once noodles are done add the two together and the other 1/2 of cheese and put back on burner on low for a few minutes as it all comes together! Enjoy!

Bacon and Egg Muffins

Nonstick vegetable oil spray
2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
1/2 pound thick-cut bacon, cooked crisp and finely chopped
1/4 cup chopped fresh chives
1/2 cup grated Parmesan cheese
1 cup whole milk
7 large eggs (1 in batter, 6 on top of muffins)
5 tablespoons unsalted butter, melted

Preheat the oven to 375 degrees. Grease 6 jumbo muffin tins (or 1-cup ramekins) with the oil spray and set aside.

Whisk the flour, salt, baking powder, sugar, bacon, chives, and cheese in a large bowl. Combine the milk and one egg in a small bowl, and add to the dry ingredients, along with the melted butter. Fold the ingredients together gently until no dry spots remain.

Spoon about 1/4 cup batter into each of the muffin tins. Using a soft spatula, spread the batter up the sides of the tins a bit, leaving a depression in the middle of the batter. Crack an egg into the center of each cup, and divide the remaining batter between the cups, making sure you cover the yolk. (It’s easiest if you work with small dollops of batter.)

Bake the muffins for 20 to 25 minutes, until the visible egg white is set and the muffins are just barely beginning to crack. (They won’t be very brown.) Cool 5 minutes, then run a small knife around the edges of each muffin to release. Serve hot.

Substitutions – I used 10 slices of Canadian bacon instead of regular bacon, I omitted the chives and used 2% instead of whole milk.

Freezer bag containing Bags 1-4
Bag 1 – dry mix (flour, salt, baking powder, sugar and Parmesan)
Bag 2 – Canadian bacon, chopped
Bag 3 – milk + 1 egg
Bag 4 – butter
6 eggs
Jumbo muffin tin

Melt butter then combine with contents of Bags 1-4, mix until no dry spots remain. Remaining 6 eggs DO NOT go in the batter. Follow directions above for spooning batter into tins and cracking 1 egg into each of the 6 muffin cups.

From Edible Seattle Magazine

Monday, March 21, 2011

French Toast Casserole

4 cups bread cubes
4oz cream cheese cut up
1 1/2 c milk
3 eggs
1 t vanilla
1/2 c maple syrup
1 mashed bananna

Spread bread in greased 9x13 pan, drop clumps of cream cheese on top of bread. Mix other ingredients and pour over bread. Let sit 8 hours or overnight. Sprinkle with 2T sugar and 1t cinnamon. Bake at 350 for 40-45 min.

Frozen Mamas: Thaw and sprinkle with sugar mix. Bake at 350 for 40-45 min. Good served with extra syrup and bacon or sausage.

Saturday, March 12, 2011

March RSVP...

Exchange on march 24th, 7 pm at or out?

Monday, March 7, 2011

Meatball Sandwiches

30 prepared meatballs
Jar of Spaghetti Sauce
Outdoor Rolls

Add spaghetti sauce to meatballs and heat throughly. Toast rolls. Place meatballs and sauce on toasted rolls, top with mozarella. Enjoy

From frozen: Thaw. Reheat. Enjoy.