Sue's baked beans

  Bacon

Onion

Beans van kamps pork n beans

1/4 c brown sugar

1 Tbsp worchestershire

1 tsp mustard

1/2 c ketchup 

Combine all except bacon which you lay across the top.

Bake 350 for about an hour in sprayed casserole dish 

Kosher Dill Refrigerator Pickles

For every 2 quarts of pickles:

• 3 1/2 lbs pickling cucumbers (about 14 small to medium)


• 2 cups water


• 1 cup vinegar (5% acidity)


• 1/4 cup Ball Kosher Dill Pickle Mix

2  Ball Quart Jars

Optional:

Fresh Dill sprigs
1 tsp  fresh chopped garlic
1 tsp peppercorns


Prepare Kosher Dill Pickles

1. CUT ends off cucumbers. Cut into spears.
2. COMBINE water, vinegar, and Ball® Kosher Dill Pickle Mix in a medium saucepan. Heat to a boil.

Refrigerator Pickles:  

1. POUR hot pickling liquid over cucumber spears in a large bowl. Cool to room temperature, about 30 minutes.
2. PACK cucumber spears into jars. Ladle pickling liquid over cucumbers. Place lids and bands on jars.
3. REFRIGERATE pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.

For better results:   Slice in chips or spears.  Fill jars with cucumber slices/spears and any optional items and ladle or pour pickling mix over cucumbers leaving 1/2 inch head space

Loaded Baked Faux-Tatoes

Low carb version of baked potatoes using cauliflower as a substitute.

2 1/2 C cooked cauliflower (til tender, microwave/steamed)
1 C sour cream
3/4 cup shredded cheddar cheese
3 green onions, finely chopped
3 to 6 slices crumbled cooked bacon
S & P

Preheat over to 350
 chop cooked cauliflower into very small pieces

Mix sour cream, 1/2 of the green onions, half of the cheese, 1/2 of the bacon and s & p to taste

Stir in cauliflower

Place in medium baking dish and sprinkle with remaining cheese and bacon on top

Bake 20 minutes

Garnish with remaining green onion

Caesar Basil Pasta Salad

Caesar Basil Pasta Salad


1 box (16 oz) Rotini pasta
1 cup tomatoes diced
1/2 red onion (about 1/4 cup), diced
1 cup fresh mozzarella, cubed
1/2 cup Parmesan cheese
1/4 cup basil pesto
1 Cup Creamy Caesar Dressing (ready made, or make your own)
2 tsps House seasoning (equal parts salt, pepper, garlic powder)

Cook and drain pasta according to package directions
Pour pasta into medium-large bowl
Mix together dressing with basil pesto, and pour over warm pasta and coat thoroughly. Add rest of of ingredients and toss.

Creamy Caesar Dressing:

1/2 C mayo (Hellman's brand the best)
1/2 C grated Parmesan cheese
1/4 C lemon Juice
2 tsps Dijon mustard
1 tsp anchovy paste (I didn't have so used 2 tsps Worchestershire sauce instead)
1 tsp chopped garlic
1/8 tsp salt
1/8 tsp white pepper

Combine ingredients in blender and process until well blended (I did mine by hand)

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Peach Glaze for Ham

1 can sliced peaches in heavy syrup 1 Tbsp whole cloves 1 to 1 1/2 C packed brown sugar 3 Tbsp cider vinegar 1/4 to 1/2 tsp ground cloves Fully cooked ham (about 6 lbs) Drain peaches and reserve syrup -- save the peaches for another use. Score the ham in a diamond pattern, and place whole cloves in diamond intersections Cover and bake at 325 for 2 hours. Mix brown sugar, ground cloves and syrup. Brush ham with 1/2 C glaze mix. Bake uncovered 25 to 35 minutes or until center temp is at 140

Twice Baked Potato Casserole

Twice Baked Potato Casserole 6 to 8 potatoes 4 oz cream cheese 2 Tbsp butter 2 C shredded cheese 1/4 C buttermilk 1/4 C sour cream 1/2 C parmesean cheese 1/2 C bacon bits 1 pkg dry ranch dressing mix salt & pepper to taste Preheat to 350 Cook potatoes until fork tender & drain. Put back in warm pan, add cream cheese, butter. Place lid back on pan and let set 10 to 15 minutes. Smash with potato masher, don't over mash; add sour cream, buttermilk, and mash more- should be a little chunky. Add dry ranch dressing, salt and pepper, and fold in bacon, half the cheddar cheese and parmesean cheese. Spread rest of the cheese on top. Put in Casserole dish back at 350 for 30 minutes until beginning to brown. Should be hot and bubbly.

Nacho Bites

1 lb ground beef

2 Tbsp Taco Seasoning (more or less to taste)

2/3 cup water

1 1 lb 14 oz can refried bean (vegetarian)

1 jar Nacho cheese with salsa, warmed

1 bag Tostitos scoops tortilla chips

Sour Cream

Brown ground beef, drain fat. Add taco seasoning, and 2/3 cup water, simmer until nearly dry. Add can of refried beans, mix well. Adding more taco seasoning to taste. Warm through.

By the teaspoon, fill Tostito scoops with meat mixture, top with Nacho cheese. Serve with sour cream.