Franks & Beans Cornbread Casserole ~ Magazine Monday & Vintage Recipe Thursday


Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice
Vintage Recipe Thursday is hosted by Joy at Joy of desserts
This isn’t my normal homemade food fare, but it was soooooooooooooooo good I couldn’t resist it. I made this while we we are in the middle of the big cross country move prep and it truly was a godsend of comfort food during the first cold front too.

FRANKS & BEANS CORNBREAD CASSEROLE
1 package Hillshire Cheddar ‘lil Smokies
28 ounce can Maple baked beans
1 tablespoon Frank’s Hot Sauce
1 JIFFY corn muffin mix
1/2 cup water
3/4 cup shredded Cheddar cheese (split 1/2 + 1/4)
PURE

  • Preheat oven to 400 degrees.
  • Mix together the baked beans, lil smokies and hot sauce.
  • Spray 1 1/2 quart casserole with PURE.
  • Pour in bean mixture and bake 15 minutes.
  • In a mixing bowl mix together the corn muffin mix, water and 1/2 cup cheese.
  • Spread over top of bean mixture.
  • Top with cheddar cheese.
  • Bake 15 more minutes or until golden.
  • Let stand 10 minutes before serving.
hubby approved
wildatheart

You’re invited to a Halloween Party at OuR KrAzY KiTcHeN

Halloween Fall Round Up
WHEN: Sunday, October 18th ~ Saturday, October 31st, 2009
WHERE: OuR KrAzY kItChEn
RSVP: MR. LINKY

We’re having a party here at the OuR KrAzY kItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.

  • Do you have a special popcorn ball recipe?
  • What is your favorite fall recipe?
  • Do you have a favorite apple recipe?
  • Do you have special way to carve pumpkins?
  • How about a party punch that’s perfect for Halloween?
  • What is your idea of a best costume?

We’ll post Mr. Linky on October 19th and leave him in place through Halloween. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.
wildatheart

Apple Chips & Grilled Cheese Apple Sandwiches ~ Martha’s Monday Munchies

I have apples coming out of my ears so to speak and needed to do something other than the traditional applesauce with them. These 2 recipes were a great way to use up those apples. When I was a kid my dad always ate his apple pie warm with a slice of cheddar which sparked my idea for this combo.

APPLE CHIPS
Large Apple
1 tablespoon butter
Coarse salt

  • Peel and core apple.
  • Slice into thin rings.
  • Melt butter in skillet over medium high heat.
  • Add apple rings.
  • Cook until soft and golden brown.
  • Drain on paper towels.
  • Sprinkle with coarse salt.
  • Cool & Eat.

APPLE GRILLED CHEESE SANDWICHES
4 Oatnut Bread slices
1 large apple, peeled, cored and grated
1/2 cup grated cheddar cheese
honey mustard
2 tablespoons butter

  • Mix together the grated apple and cheddar cheese.
  • Spread the mustard over 2 of the bread slices.
  • Top with apple and cheese mixture. Add top slice of bread.
  • In a large skillet melt the butter.
  • Grill sandwiches to desired crispness.

Monday Munchies Is hosted by Martha at oUr KrAzY kItChEn. Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam. Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites, but Andrea is taking a break and it is being hosted by Cole at All the Small Stuff for a while. Tempt my Tummy Tuesday is hosted by Lisa at Blessed with Grace. Foodie Friday is hosted by Michael Lee at Designs by Gollum, Friday Food is hosted by Nicole at Momtrends and Simple Saturday is hosted by girlichef at oUr KrAzY kItChEn.

Old Fashioned Potato Salad & Deviled Eggs

This post originally ran here, but is soooooooooooo good that I wanted to repeat it for Martha’s Monday Munchies over at OuR KrAzY KiTcHeN.

There’s nothing better than homemade potato salad and deviled eggs for a picnic. I also just like to have a deviled egg and carrot stick with celery sometimes for lunch. I hate doing double duty so I boil the whole dozen eggs at the same time.

One of the best tips I ever learned about boiling eggs was to add a tablespoon of white vinegar to the water, this changes the density to help keep the yolks centered in the eggs. I also bring the water to a boil BEFORE adding the eggs. I use Jumbo eggs, so I boil them for 25 minutes and then immediately pour off the hot water and fill with cold. As soon as the eggs are cool enough, I also peel them under the running water. The vinegar also makes them easier to peel.

POTATO SALAD

3 pounds Yukon potatoes
1 small red onion, chopped
4 hard boiled eggs, chopped
1 good dill pickle, chopped(save the juice)
2 tablespoons mustard
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon salt
1/2 teaspoon celery salt
1 teaspoon white pepper

If time permits, I boil the potatoes the night before and then prep the salad cold.

Wash and peel the potatoes. Boil in salted water until tender. Immediately drain in colander and then put in pyrex to cool in refrigerator.

Cut the potatoes into bite sized pieces and place in a large mixing bowl. Toss together the onion, eggs and pickles and add to the potatoes.

In a small mixing bowl whisk together mayonnaise, sour cream and mustard. Add in the saved pickle juice, salt and pepper. Mix well. Pour over the potato mix and toss well. I like to mix it together at least 24 hours before I want to serve it so the flavors can meld together.

DEVILED EGGS

8 hard boiled Eggs
1 tablespoon mustard
1 teaspoon vinegar
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon celery salt
paprika

  • Cut eggs in half and scoop out yolks.
  • In a mixing bowl mash the yolks to a fine consistency.
  • Add the remaining ingredients except the paprika and mix well until smooth and creamy.
  • Fill egg whites and sprinkle with paprika. I have a Tupperware egg keeper that fits 8 eggs perfectly. I like to do these a day before serving also to allow the flavors to meld.

Bleu Enchiladas ~ Definitions & a Recipe

Foodie Friday is hosted by Michael Lee at Designs by Gollum
Simple Saturday is hosted by girlichef at
oUr KrAzY kItChEn
Friday Food is hosted by Nicole at Momtrends & there is a slumber party hosted by Martha at Menagerie tonight




Enchiladas are one of the most versatile of Mexican food items in my opinion. As long as there is a tortilla and some chile sauce, the rest of it is left up to your imagination. This also makes them one of the simplest of foods.

Enchiladas varieties are distinguished primarily by their sauces and fillings. Your options are only as endless as your own imagination and your families likes and dislikes.

  • Mexican street food was originally corn tortillas dipped in chili sauce and eaten without fillings.
  • Enchiladas con chili colorado are made with a traditional red enchilada sauce composed of dried red chili peppers that have been soaked and ground into a sauce with other seasonings. Today red enchilada sauce may also be tomato-based with red chilis added.
  • Enchiladas verdes are enchiladas made with green enchilada sauce composed of tomatillos and green chilis.
  • Enchiladas suizas, meaning Swiss, indicates the dish is topped with a white, milk or cream-based sauce, such as béchamel. This derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese. Today it is most commonly sour cream.
  • Stacked enchiladas are also called Enchiladas montadas which is a New Mexico variation where the enchiladas are served stacked, with the filling between flat tortillas, and are often topped with a fried egg so I’ve read. Both red and green sauces are used. I have heard them referred to as Mexican pizzas. They remind me of stacked tostadas.
  • Gravy style enchiladas are the dominant variety of enchilada found throughout Southern and Central Texas according to Wikipedia. These have a gravy-like chili sauce (often called brown sauce) over either cheese filled or beef filled corn tortillas and are topped with a layer of Monterey Jack or combination of Monterey Jack and Cheddar cheese.

BLEU ENCHILADAS
4-5 ounces bleu cheese crumbles, finely crumbled
1/2 cup Monterey Jack cheese
1/2 cup medium cheddar cheese
1 small Vidalia onion, chopped fine
1 pound shredded beef*
1 small can green chiles, drained well & chopped
2 cloves minced garlic, jar
Juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon sea salt
1 small can red enchilada sauce
tortillas

  • Preheat oven to 350 degrees.
  • In a small skillet bring a small amount of oil to high heat. Quickly saute onion and garlic until fragrant and translucent.
  • Toss together the shredded beef, chopped onion, minced garlic, bleu cheese crumbles and half of each cheese.
  • Sprinkle with sea salt and cumin.
  • Toss again until seasonings are well blended with the meat mixture.
  • Drizzle lime juice over all and toss again.
  • Fill each tortilla and roll closed.
  • Place seam side down in a lightly greased casserole dish.
  • Pour sauce over top.
  • Top with remaining cheeses.
  • Bake 15-20 minutes.

*I like to use leftover pot roast

~~For Black & Bleu Enchiladas add chopped black olives~~
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German Pancake ~ What Did You Bake Today?


GERMAN PANCAKE
3 eggs, room temperature
1/2 cup milk
1/2 cup flour
1/2 teaspoon salt
2 tablespoons butter, melted + a little to coat the pan
1 teaspoon vanilla
Juice of 1 lemon
Powdered Sugar

  • Preheat oven to 450 degrees.
  • Coat the inside of an ovenproof 12 inch skillet with butter or PURE. Be sure to remember to edges and sides.
  • In a mixing bowl beat the eggs until well blended.
  • Add the milk and blend again.
  • Sift together the flour and salt and gradually fold into the egg mixture.
  • Add the melted butter and vanilla, blend until smooth.
  • Pour batter into the buttered skillet.
  • Bake 15 minutes.
  • Reduce heat to 350 minutes and bake another 10 minutes until pancake has billowed high and turned golden brown.
  • Sprinkle with lemon juice and powdered sugar. You can also use regular maple syrup or molasses or I especially like it with Blackberry Pineapple Dipping Sauce or Lemon Sauce.
  • Serve immediately.

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You’re all invited to a party at ThEKrAzYkItChEn

Halloween Fall Round Up
WHEN: Sunday, October 19th ~ Saturday, October 31st, 2009
WHERE: ThEKrAzYkItChEn
RSVP: MR. LINKY

We’re having a party over at the ThEKrAzYkItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.
  • Do you have a special popcorn ball recipe?
  • What is your favorite fall recipe?
  • Do you have a favorite apple recipe?
  • Do you have special way to carve pumpkins?
  • How about a party punch that’s perfect for Halloween?
  • What is your idea of a best costume?
We’ll post Mr. Linky on October 19th over at ThEKrAzYkItChEn and leave him in place through Halloween. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.

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Guacamole Dip Plate ~ A football party favorite


hosted by Martha over at ThEKrAzYkItChEn

GUACAMOLE DIP PLATE
2 ripe avocados
1 large bunch green onions, sliced thin
Juice of 1 lemon
salt and pepper to taste
16 ounces sour cream
1 large jar thick and chunky salsa*, drained REALLY well
8 ounces grated cheddar or jack cheese
1 small can sliced black olives, drained well
tortilla chips

  • Mash avocados and generously sprinkle with salt and pepper.
  • Spread into an even layer on a platter.
  • Sprinkle green onions on top.
  • Drizzle lemon juice evenly over this layer.
  • Spread sour cream into an even layer over onions.
  • Spread salsa over the sour cream layer.
  • Evenly top with cheese.
  • Decorate with the olives.
  • Chill for several hours before serving.
  • Serve with crisp tortilla chips.

*I like Pace or Old EL Paso

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Monday Munchies ~ Hot Beef Dip

Just in time for football season!!


HOT BEEF DIP
1 1/2 pounds ground beef
1/2 cup chopped red onion
8 ounce can tomato sauce
1/4 cup Country Bob’s All Purpose Sauce

8 ounce package cream cheese
1 cup grated Monterey jack cheese
2 teaspoons minced garlic, jar
1 tablespoon parsley
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon Frank’s red pepper sauce

  • Brown Hamburger.
  • Add onion and garlic.
  • Drain off fat.
  • Add all other ingredients.
  • Stir until well blended.
  • Transfer to slow cooker ad keep warm.
  • Serve with tortilla chips.

Photobucket

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam. Vintage Recipe Thursday is hosted by Joy of desserts. Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while. Crock pot Wednesday is hosted by Dining with Debbie. Slow Cooking Thursday is hosted by Sandra at Diary of a Stay at Home Mom. Crock Pot Wednesday is hosted by Dining with Debbie.
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