K.C. Baked Beans

From: Southern Living

Ingredients:
2 15-oz cans pork and beans, drained
1 Granny Smith apple, peeled and chopped
1 medium onion, chopped
3/4 cup barbecue sauce
1/2 cup firmly packed light brown sugar
1/4 cup golden raisins
1 tsp ground cumin
1/2 tsp ground red pepper
3 bacon slices, halved

Stir together first 8 ingredients in a lightly greased 2-quart baking dish; top evenly with bacon. Bake at 350 for one hour.


What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Use less barbecue sauce - maybe 1/2 cup instead.

Verdict:
Big thumbs up! Seriously, have you ever seen a baked bean recipe that had apples and raisins in it? I haven't. I loved these beans and my kids did as well (hubby didn't even attempt to eat them!) The only thing was I felt like there was too much barbecue sauce, but it didn't make it taste bad, I just used a slotted spoon to serve these beans. A recipe that I will definitely make again in the future!

Crockpot Barbecue

From: Here

Ingredients:
6 lb. pork butt
1 18-oz bottle barbecue sauce
1 Tbsp. onion flakes
1/4 tsp. garlic salt
2 drops hickory liquid smoke
1/2 tsp. dry mustard
1 c. Coke
2-3 tsp. brown sugar

Cook the pork butt on low in the crock pot from noon until the next morning. Shred the meat and remove fat. Mix the remaining ingredients and add it to the shredded pork. Return all of this to the crock pot and cook 3 to 4 hours on low.



What I did differently from the recipe:
I didn't do anything that differently, but here's what I did. My pork butt (that keeps making me laugh) was just about 3.5 pounds. I didn't measure anything, just dumped all the ingredients in. I cooked the roast for six hours and didn't have time to shred it before adding all the ingredients. It didn't matter in the end.

What I'll do differently next time:
Nothing.

Verdict:
Major thumbs up! Stephen said he'd eat this once a week if I'd make it. I eat it on sandwiches, he doesn't, and it's great either way. I used KC Masterpiece BBQ sauce, flavor of Smoky Bourbon. Stephen dipped his in Budweiser honey BBQ sauce some and he said that was delicious too. He commanded me to not lose this recipe. I think we can call this one a winner. Highly recommend!

Smoked Sausage Soup

From: Here

Ingredients:
1 lb cooked smoked sausage, sliced and halved
1 lb medium pasta shells
4 cups beef broth
2 cups water
2 8-oz cans tomato sauce
1 14.5 oz can diced tomatoes
2 cups frozen corn
2 large baking potatoes, sliced and halved
1 clove of garlic
1/2 tsp parsley
salt and pepper

In a large stock pot, pour in the broth and water and bring to a boil. Once it begins to boil stir in all remaining ingredients. This should simmer for 30 minutes or until the potatoes are soft.

What I did different from the recipe:
I used rotini pasta. I used red potatoes instead of baking potatoes. I left out the corn because all the corn I had on hand had butter added and I thought it would taste gross.

What I'll do differently next time:
Nothing.

Verdict:
Up in the air? I said I wasn't a big fan of this. But the four other people who tasted it said they loved it, and ate multiple bowls of it. Obviously it is a very easy recipe, which I love. I would recommend that you at least try it - looks like I'm the loner on not loving this recipe!

Corn Bread

Ingredients:
2 cups corn meal
1 cup flour
1 Tbsp sugar
milk
4 tsp baking powder
1 egg
1 tsp salt

Combine dry ingredients; add egg and enough milk to make a thin batter. Pour in hot, well greased bread pans. Bake until brown in oven.

Verdict:
The only thing I did differently was halve this recipe. I used to make this recipe all the time when we first got married and I haven't made it in years. It's a great, simple, quick cornbread recipe. It's not dry, which is my main issue with cornbread. I think I probably use around 3/4 cup of milk, but I honestly just pour it until the batter is thin. I cook it on 400 degrees for 20 minutes and it's perfect. And I cook it in 8" cake pans. Try it, I think you'll like this recipe!

Italian Chicken and Veggies

From: Not sure... I even made up that recipe title.

Ingredients:
4 oz whole wheat spaghetti, uncooked
1/4 cup Italian dressing
2 cloves garlic, minced
1/2 lb boneless skinless chicken breast, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup mozzarella cheese, divided
4 tsp grated parmesan cheese

Cook spaghetti as directed on package. Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5-7 minutes or until chicken is cooked through. Stir in tomatoes and half of the mozzarella cheese; cook 1-2 minutes or until heated through, stirring occasionally. Drain spaghetti, place on serving plate. Top with chicken mixture, remaining mozzarella cheese and the parmesan cheese.

What I did differently from the recipe:
I did use Italian dressing but I also used Catalina because I had some that needed to be use. Instead of regular chicken breasts, I used Perdue Italian Chicken Shortcuts that were in the freezer that needed to be used.

What I'll do differently next time:
Not sure.

Verdict:
Very good. This was not my favorite recipe of this kind, but it was probably my fault. At first my taste buds were really overwhelmed with the Italian chicken, Italian dressing and Catalina dressing. After a little bit I got used to it and it was very good. I still think I have so many other recipes like this that I like better that I probably won't make this again. But it's not because it wasn't tasty!

Ingredients:
4 oz whole wheat spaghetti, uncooked
1/4 cup Italian dressing
2 cloves garlic, minced
1/2 lb boneless skinless chicken breast, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup mozzarella cheese, divided
4 tsp grated parmesan cheese

Cook spaghetti as directed on package. Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5-7 minutes or until chicken is cooked through. Stir in tomatoes and half of the mozzarella cheese; cook 1-2 minutes or until heated through, stirring occasionally. Drain spaghetti, place on serving plate. Top with chicken mixture, remaining mozzarella cheese and the parmesan cheese.

Homemade Caramel Dip

From: Here

Ingredients:
1/2 cup butter
1 1/2 cups brown sugar
3/4 cup light corn syrup
1 14-oz can sweetened condensed milk
1 tsp vanilla
1/4 tsp ground cinnamon

In a 2-qt saucepan, melt butter on low heat. Add brown sugar, corn syrup, and milk, stirring to combine. Increase heat to medium. Stir constantly until mixture comes to a boil. (I used a metal spoon due to the heat). Remove from heat and whisk in the vanilla and cinnamon. Serve warm or cold as a dip, or drizzle over ice cream.

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Just a few hours before Hunter's 1st birthday party on Saturday, I decided to buy some apples from "my" produce guy and then look for a yummy caramel dip online. I found this recipe and it was a HUGE hit. I am still chowing down on it - it saves as leftovers really well. This dip was just as good as any store-bought I've ever had... and SO EASY to make! Highly recommend!

Easy Cheesy Chili Dip

From: Philadelphia Cream Cheese Box

Ingredients:
1 8-oz package cream cheese
1 10.5-oz can chili
1/2 cup shredded cheddar cheese
2 Tbsp chopped cilantro

Place unwrapped block of cream cheese on microwaveable plate; top with chili and cheese. Microwave on high 45 seconds to 1 minute, until cheese melts. Sprinkle with cilantro.

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When we lived in Charleston, a girlfriend of mine gave me this recipe and I use it all. the. time. Usually I make the recipe as directed and then put it in a small crockpot to keep it warm. Trust me, this recipe will be the talk of the party. It's so simple and it's usually the first thing totally gone when I serve it. I love it with tortilla chips but it'll go with pretty much any kind of cracker. Or just by itself. Whatever.

P.S. I leave off the cilantro - not sure if it would really alter the flavor or not.

Cheesy Garlic Rolls

Ingredients:
2 cups buttermilk baking mix (like Bisquick)
2/3 cup milk
1/2 cup shredded cheese (I use cheddar)
1/4 cup melted butter
1/4 tsp garlic powder

Combine Bisquick, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto ungreased cookie sheet. Bake at 450 for 8-10 minutes. Combine butter and garlic. Brush on biscuits before removing from sheet.

What I did differently from recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Neutral. I used to make these all the time when we were first married and we loved them, but now they just taste kind of flat after using a bread machine. Don't get me wrong, the flavor is GREAT! But obviously, it's a quick bread - they don't rise or anything, so they're not fluffy. But if you cook them just right, they will still be soft. So if you need bread in an emergency for dinner, I would recommend these.

Cheesy Garlic Rolls

Ingredients:
2 cups buttermilk baking mix (like Bisquick)
2/3 cup milk
1/2 cup shredded cheese (I use cheddar)
1/4 cup melted butter
1/4 tsp garlic powder

Combine Bisquick, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto ungreased cookie sheet. Bake at 450 for 8-10 minutes. Combine butter and garlic. Brush on biscuits before removing from sheet.