July 18, 2011

Kidney Bean Casserole

6 bacon strips, diced
1/2 lb. smoked Polish sausage or kielbasa
4 cans. (16 oz. each ) kidney beans, rinsed and drained
1 can (28 oz) diced tomatoes, drained
2 med. sweet red peppers, chopped
1 Lg. onion, chopped
1 C. ketchup
1/2 C. packed brown sugar
1/4 C honey
1/4 C. molasses
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. ground mustard
2 med. unpeeled red apples, cored and cut into 1/2 inch pieces.

      In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside.
      In a 5 quart slow cooker. combine the beans, tomatoes, red peppers, onions, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard.
     Stir in the bacon and sausage. Cover and cook on low for 4-6 hours. Stir in apples. Cover and cook 2 hours longer or until bubbly.
makes 16 servings.

Graham Cracker Brownies

2 cups graham cracker crumbs (about 32 squares)
1 cup(6oz) semisweet chocolate chips
1 tsp. baking powder
pinch salt
1 can(14 oz) sweetened condensed milk

   In a large bowl, combine all ingredients. Spread into a greased 8 in. square baking  pan.
Bake at 350F* for 30-35 minutes or until a tooth pick inserted near center comes out clean.
Cool on a wire rack. 1-1/2 dozen.


Chocolate Caramel Supreme Pie

30 caramels
3 tbsp. butter, melted
2 tbsp. water
1 chocolate crumb crust ( 9in )
1/2 cup chopped pecans, toasted
1 pkg. (3 oz) cream cheese, softened
1/3 cup. confectioners sugar
3/4 cup. chocolate chips
3 tbsp. hot water
1 carton (8 oz) frozen whipped topping, thawed
chocolate curls

   In a large saucepan, add the caramels, butter and water. Cook and stir over medium heat until  caramels are melted. Spread over the crust sprinkle with pecans. Refrigerate for 1 hour.
    I a large mixing bowl, beat cream cheese and sugar until smooth; spread over caramel layer. Refrigerate.
 In a large saucepan, melt chocolate chips with hot water over low heat; stir until smooth. Cool slightly.
   Fold in whipped topping. spread over cream cheese layer. Garnish with chocolate curls.
Chill until serving.
8 servings

BBQ Pork Potpie

1 cup chopped onion
3/4 cup. finely sweet red pepper
1 lg. Anaheim pepper, seeded and chopped
2 garlic cloves, minced
1 tbsp. canola oil
1 tsp. ground cumin
1 tsp. ground coriander
1/4 cup. white wine vinegar
1 can(14-1/2 oz) reduced sodium chicken broth
1 bottle (12 oz) chili sauce
3 tbsp. brown sugar
1 square(1 oz ) unsweetened chocolate, grated
1 tbsp. Worcestershire sauce
2 tbsp. cornstarch
6 cups. cubed cooked pork loin roast ( 2 lbs.)
1 tube (11-1/2 oz ) refrigerated corn bread twists


    In a large nonstick skillet, saute the onion, celery, peppers and garlic in oil until tender. Add cumin and coriander; cook and stir over medium heat for 2 minutes. Add vinegar and cook for 2 minutes. Set aside 1/2 cup broth. Add the chili sauce, brown sugar, chocolate, Worcestershire sauce remaining broth to vegetable mixture.
    Bring to a boil. Reduce heat; simmer, uncovered, for 10 -15 minutes, stirring occasionally. Combine cornstarch and reserved broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in pork. Transfer to a 13x 9 x 2 in. baking dish. coated with nonstck cooking spray.
     Roll out corn bread dough and cut into strips; twist and place over filling in a lattice design. Bake, uncovered, at 375F* for 10-15 minutes or until golden brown. Let stand for 15 minutes before serving.

servings 12