Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1/2 pound bacon, chopped
• 1 small onion, chopped
• 1/2 cup ketchup
• 1/4 – 1/2 cup brown sugar, to taste
• 3 tablespoons molasses
• 2 tablespoons Worcestershire sauce
• 1 teaspoons mustard
• 1/4 teaspoon salt
• 16 ounce can pork and beans
• 15 ounce can kidney beans, drained and rinsed
• 15 ounce can butter beans, drained and rinsed
• 15 ounce can lima beans, drained and rinsed

Directions:

In a large skillet over medium heat, fry the bacon and onion until the bacon is crisp and the onion softened. Drain the fat. Allow to cool slightly and then transfer to a large bowl. Add the ketchup, brown sugar, molasses, Worcestershire sauce, mustard,  and salt. Stir to combine. Add the pork and beans (undrained) and the rest of the drained and rinsed beans. Pour the mixture into a 2 quart casserole dish or a 9×13 baking dish and bake 40 minutes in a 350 degree oven.

Serves 12 to 15 people.

Nutrition:

Substitutions:

I used northern beans instead of lima beans (couldn’t find them) and my mom has also used green beans instead of lima beans. Recipe is easily doubled, tripled or even octupled (served 120 people!).

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 2 cups refried beans or 15 ounce can
• 8 ounces cream cheese, softened
• 8 ounces sour cream
• 1 packet taco season
• 1 cup guacamole
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• 1/2 cup diced red onions
• Chips, for dipping

Directions:

Spread the refried beans onto a large plate. In a bowl, mix the cream cheese, sour cream, and taco seasoning until smooth. Spread over the refried beans, not quite the the edge, so you can see the layers. Top with the guacamole, salsa, cheese, lettuce, and red onions in a similar fashion – make each layer slightly smaller so all the layers are distinct. Serve immediately with chips or cover with plastic wrap and refrigerate until ready to serve.

Nutrition:

Substitutions:

Mix a little chopped cilantro in with the shredded lettuce – a great little surprise flavor!

My own concoction.

Read my review of this recipe.

Ingredients:

• 3 cups fresh berries – strawberries (sliced), blueberries, raspberries, ect
• 16 ounces cream cheese, softened
• 1 1/2 cups milk
• 1 package(3.4 ounces) Jell-O vanilla instant pudding mix
• 8 ounces Cool Whip, thawed
• 2 cups angel food cake cubes

Directions:

Beat cream cheese with mixer until creamy. Gradually beat in milk.  Add dry pudding mix; mix well. Fold in Cool Whop. Spoon half into 2-1/2-qt. bowl. Top with layers of cake, berries (reserve a few for on top) and remaining cream cheese mixture. Scatter reserved berries on top. Refrigerate 4 hours.

Serves 10 – 12.

Nutrition:

Substitutions:

Recipe courtesy of Kraft Foods.