Recipe For Disaster

INGREDIENTS:

2 (15 ounce) cans baked beans with pork
1/4 cup packed brown sugar
1/2 onion, chopped
1/4 cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
salt and pepper to taste
2 slices bacon


DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.

I can't believe I haven't posted this yet. It's a staple at our house in the winter. Goes great with baked beans & mashed taters.

INGREDIENTS:

6 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
2 (12 ounce) bottles porter beer, room temperature (any beer will do)


DIRECTIONS:

Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
Meanwhile, preheat an outdoor grill for high heat.

Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.

Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.

Note: If you add too much beer, the sauce will get very thin. It is best to drink most of the second bottle of beer.

Another one from my friend Lisa, who got it from her sister Lana.
I haven't tried it yet, but I can't wait to, I think I'll have to bank some room for some extra calories for this one.
k

4-6 chicken breast halves
1/4 cup butter
1 package dry Italian dressing mix
1 can Campbells golden mushroom soup
1/2 cup dry white wine
1/2 container chive and onion cream cheese.

1. Place chicken in slow cooker
2. In medium sauce pan melt butter. Stir in dry Italian mix. Stir in soup, wine, cream cheese, and mix until combined. Pour over chicken.
3. Cover and cook on low for 4-5 hours. I usually turn the chicken about 1/2 way through.

This one's from Amanda Brown. I'm copying her email to me EXACTLY. Yes, she uses "poo" to describe the consistency...

Dough:
2 chocolate cake mixes (any kind works...devil's food, chocolate fudge, etc.)
4 eggs
2/3 cup oil
(Healthy, I know!)

Frosting:
4 oz. cream cheese (half of a block)
2 cups icing sugar
1/2 tsp. milk
1 tbsp vanilla

Instructions:
Blend dough ingredients until mixed (the dough will be quite wet and thick...like poo). Roll a bit of dough into a ball, about the size of a small walnut. Bake at least one inch apart; the cookies flatten as they bake. Bake at 325 degrees for 8-10 minutes. Allow to cool. While cookies are baking, make the frosting. (An electic mixer is best for making the frosting.) Take two cookies and slather a bunch of frosting on one, then smoosh the other on top. Oh, the gooey goodness.

*Whenever people eat these cookies, they break into yelps of elation. They are so delicious and chewy and decadent!

INGREDIENTS:

¼ cup honey
2 tsp yeast
1 cup hot water
1/3 cup skim milk powder
1/3 cup unsalted butter, melted
2 large eggs
1 tsp salt
4 to 4 ½ cups flour
Cooking spray
½ cup melted unsalted butter, for brushing

DIRECTIONS:

In large bowl, dissolve honey & yeast in the water; let stand 5 minutes (until foamy)

Stir in dry milk, eggs, butter & salt

Stir in 4 cups flour, turn onto floured surface & knead for a few minutes, adding additional ½ cup as needed.

Shape into ball. Lightly coat large bowl with cooking spray. Place dough in bowl; cover with plastic wrap. Let rise in warm place until doubled; 1 to 1 ½ hours.

Brush muffin tins with melted butter. Punch down dough. Roll pieces of dough into 1 inch balls; place 3 balls in each muffin cup. Brush tops with butter. Cover loosely with plastic wrap. Let rise in warm place – 30 minutes.
Preheat oven to 375. Bake until golden; 12-15 minutes.

From my friend Lisa Robinson.
k

3 Italian sausages (mild or hot)
700 mL jar pasta sauce (I use Classico Italian sausage, peppers and onions)
1/2 cup salsa
1 1/2 cups uncooked fusilli pasta
approx 3/4 cups grated cheddar cheese

Preheat oven to 350 degrees. Boil water for pasta and cook about 10 min. Meanwhile remove sausage from casing, break up and brown. Add pasta sauce and salsa to sausage, bring to a boil, then reduce to a simmer, cover and cook 10 min. ( I usually time it so the pasta sauce is simmering while the pasta is cooking). After 10 minutes, drain the pasta, add it to the pasta sauce, and pour into a greased 11 x 7 dish. Top with cheese, cover with tin foil sprayed with Pam, and cook for 1/2 hour. Serve with garlic bread. Quick and delicious!

INGREDIENTS:

½ cup margarine
1 ¼ cup sugar
2 eggs
1 tsp baking soda
2 ripe bananas, mashed
1 tsp vanilla
1-½ cups flour
¾ cup chocolate chips

DIRECTIONS:

Blend margarine and sugar. Add eggs and blend. Add baking soda, bananas & vanilla and stir together. Add flour & chocolate chips and mix just until blended.

You can either make a loaf, or muffins. Just grease the loaf pan or the muffin tin.

Bake at 350 for 40- 50 minutes (depends on your oven)


Can you tell that we Dykstras like chocolate? :) Angella

INGREDIENTS:

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


DIRECTIONS:

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.



This is a winter staple in our house! Angella