Cindy's Calico Beans

I know we all love Cindy's baked bean recipe. Thought I would add it here so its always on file.

1/2 pound hamburger

1/2 pound bacon

1 cup chopped ham

1 can kidney beans

1 can butter beans

1 can pork and beans

1 can lima beans

1/2 cup brown sugar

1/2 cup white sugar

2 tbl.vineger

2 tbl.prepared yellow mustard

1/2 tsp.salt

1/2 cup catsup

 

brown and drain bacon and hamburger.

crumble bacon add ham and rest of ingredients.

include all liquid from beans (or at least half).

put in casserole and bake 40 minutes uncovered at 350 degrees.

*crockpot option- follow directions above but put all ingredients in a crockpot and cook on medium-high for 2 to 3 hours stirring occasionally.

 

ENJOY!

Olive Tapenade w/Crostini

Tapenade
Ingredients
2 C kalamata olives, pitted
2 garlic cloves
2 Tbsp capers
1/2 C sun-dried or oven-dried tomatoes, drained
1/2 C EVOO
1 Tbsp fresh parsley
1 Tbsp fresh basil
1 Tbsp fresh time
2 anchovy fillets (*I omit these when I make this)


Preparation

In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.

To prepare ahead:
Tapenade will keep up to 1 week, refrigerated, in a covered container.

Crostini

Ingredients

Fresh baguette, thin sliced (1/2" thick)

1/4 C EVOO

2 garlic cloves, peeled & smashed

Preparation

Preheat oven to 350. Put garlic in EVOO and let sit for ~1 hour or more. Place bread slices on wax-paper covered cookie sheet. Brush both sides of bread with garlic-enfused EVOO. Bake for 5-10 mins, turn each slice over. Bake for another 5-10 mins. Both sides of the bread should be lightly toasted. Watch to make sure crostini doesn't burn!

Grandma Moore's Cheese Balls

Something tells me this recipe might be a little gem.  A few simple pantry staples coming together to create what looks to be a totally unhealthy yet tasty little snack :)

Grandma Moore's Cheese Balls

1 cup grated American cheese (~1/2 lb)
1/8 teaspoon salt
1/4 cup butter
1/2 cup flour

Place all ingredients in bowl. With fingers blend together till smooth.  Refrigerate for half an hour. Form into 1/2" balls.  Place on cookie sheet. Refrigerate.

Bake balls at 350 degrees for 10-15 minutes.

Makes 2 1/2 dozen

Cranberry Brie Bites

This is my go-to Fall/Winter appetizer! It's exactly what I look for in an app - simple ingredients, easy to prepare, season-appropriate and can be reheated quickly upon arrival if you're traveling to someone's home.

INGREDIENTS

• Whole berry cranberry sauce 15 oz can
• Brie cheese 1 triangle
• Puff pastry 2 sheets

DIRECTIONS

Thaw puff pastry (about 40 minutes - place on wax paper on countertop). Preheat oven to 375. Using a pizza cutter, slice 16 squares from each puff pastry sheet (~2" x 2" per square). Cut brie cheese into 1/2" squares.

Press each puff pastry square into a slot in a mini muffin pan. Fill with one brie square and top off with one cranberry berry. Bake for 12-15 minutes, turning the pan halfway through cooking time.

*To reheat, place in oven at 250 for 10 minutes.

Easy Pumpkin Soup

I made this soup and served it in Mom's mini Irish coffee mugs as an appetizer for Christmas Eve this year at the Smithe house. It was soooo incredibly simple and easy to make, and it went over well!

This would make a fantastic addition to your weeknight meal options, as it uses ingredients you can shop for in advance, and preparation time is minimal. Enjoy!

2 15-ounce cans pure pumpkin

4 cups vegetable broth

1 cup half and half

1 garlic clove, pressed

1/4 cup pure maple syrup

4 tablespoons unsalted butter

1 teaspoon curry powder

Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and curry powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.)

*Optional: Garnish with cinnamon-coated mini marshmallows

Meghan's Pecan Brie Goodness

Meghan brought a dessertlicious (haha) appetizer to Thanksgiving last week. She found it on this site.

Ingredients:

1/2 cup lightly packed brown sugar
1/4 cup corn syrup
1/4 cup unsalted butter
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 Cup pecan halves, roughly chopped
One 3-inch round, Brie cheese

Preparation:Combine brown sugar, corn syrup and butter in a small, heavy-bottomed saucepan set over medium heat. Stir mixture until it comes to a boil. Boil gently, without stirring, for 1 minute.

Remove from heat and, shielding hands with oven mitts, quickly whisk in baking soda. Stir in salt and pecans until mixture begins to set, about 30 seconds.

Working quickly, mound warm nut mixture on top of Brie and let caramel cascade down sides of cheese.

Caitie's Taco Dip

 

Here's another Smithe family favorite served on Thanksgiving last Thursday! 

 

Sour Cream (as much as you need)

Taco seasoning (add to desired "sodium level")

Cheddar Cheese

Jalapeno

Green Onions

 

Chop up the jalapeno and green onions and mix in to sour cream with taco seasoning and cheese... use however much of each ingredient you want!

Meghan's Homemade Pizza

Meghan emailed this recipe to me while ago. I'm posting it here so we all have access to it!

Easy Dough from Scratch

¼ oz. (2 ½ teaspoons) package Active Dry Yeast

½ teaspoon Sugar

2 tablespoons Olive Oil

2 to 2 ¼ cups Unbleached All-Purpose Flour

½ teaspoon salt

In a large bowl, proof the yeast and sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in an additional 1/3 cup lukewarm water, oil, 2 cups flour, and salt. Blend mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining ¼ cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.

Put the dough in an oiled bowl and turn it to coat with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, and punch it down. The dough is now ready to become a pizza!

Constructing the Pizza

2 tablespoons Olive Oil (separated)

7-8 cloves of Garlic, thinly sliced

7-8 Roma Tomatoes, thinly sliced

Salt

Pepper

Red Pepper Flakes

Approx 8 oz. Fresh Mozzarella, cubed

Lots of freshly shredded Parmesan

1 package Basil, finely sliced

Preheat oven to 425 degrees.

Coat a 9x13 sheet pan with 1 tablespoon oil. Knead dough in hands, stretching to the general shape of the pan. Once dough becomes too large to handle, drop onto pan and pull edges so that the dough covers the entire pan. Let rest.

Sauté sliced garlic in olive oil on medium heat until garlic is in beginning stages of turning brown. Set aside.

Prior to piling on the toppings, revisit the dough, as it may have retreated slightly from the edges of the pan. Stretch the dough to ensure that it covers the entire pan. Immediately layer toppings, beginning by covering the dough with sliced tomatoes, a generous sprinkle of salt, pepper and red pepper flakes, then cubes of mozzarella, followed by sliced basil and lots of freshly shredded parmesan.

Bake at 425 degrees for 10-15 mins (until edges are no longer soft and beginning to slightly brown). Kick the heat up to broil and cook for an additional 5 mins, or until the cheese is crispy.

Using a spatula, remove pizza from pan and let cool on cutting board for 5 minutes. Slice, serve and enjoy!

Appetizers

Not sure if I have posted this here before, so please forgive me if I have. But, this link has a very handy list of 101 simple appetizers that can be prepared in 20 minutes or less. Could be useful if you are preparing anything for a Super Bowl party on Sunday!

http://www.nytimes.com/2007/12/19/dining/19mini.html

I have made 2 very large batches of Gazpacho for parties recently. Each recipe will feed several, depending on portion. So good on a hot summer day, and so healthy!

Gazpacho

2 hothouse Cucumbers, do not peel
1 each: red, yellow and orange pepper, seeded
8 plum tomatoes
2 red onions
6 garlic cloves, minced
1 C cilantro, finely chopped
46 oz tomato juice
1/2 C white wine vinegar
1/2 C extra virgin olive oil
1 T kosher salt
1 1/2 t freshly ground black pepper

Roughly chop cucumbers, bell peppers, tomatoes and red onion into 1 inch cubes. Put each vegetable, seperately into a food processor fitted with a steel blade and pulse until it is coursely chopped. Do not overprocess!
After each vegetable is processed, combine them in to a large bowl and add the garlic, tomato juice, vinegar, olive oil, cilantro, salt and pepper. MIx well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Serves 8 to 10

(adapted from Ina Garten, Barefoot Contessa Cookbook)

White Bean Bruschetta from Meghan's Bachelorette

• 1 cup cooked canellini beans
• 4 Tablespoons extra-virgin olive oil
• 2 Tablespoons black olive paste
• 2 Tablespoons balsamic vinegar
• 1/2 teaspoon hot red pepper flakes
• 1/2 teaspoon chopped fresh rosemary
• 2 Tablespoons basil leaves, cut in narrow ribbons (chiffonade)
• 1 garlic clove, thinly sliced
• Salt and pepper
• 4 1-inch thick slices Italian peasant bread, grilled

Method:
Preheat the grill or broiler.

In a mixing bowl, gently stir together the beans, olive oil, vinegar, red pepper flakes, rosemary, basil and garlic. Season lightly with salt and pepper. Spoon bean mixture onto 4 freshly grilled bread slices and serve immediately.