This is so much better than the canned beans. Just in time for the fourth of July cookouts. Using a crock pot makes this so much easier than the oven process.
Just remember to soak the beans the night before.
Ingredients;
2 cups dry navy beans, soaked the night before in 4 cups of water
1/2 LB bacon cut into 1 inch pieces
1 onion, chopped fine
3 TBLS molasses
1 TSP salt
1/4 TSP pepper
1/2 TSP dry mustard
1 TBLS Worcester sauce
1/3 cup brown sugar
Directions;
Drain and reserve the water from the beans. Place all the ingredients in the crock pot. Add about 1/3 to 1/2 of the reserved water. Mix well and cover. Cook in the crock pot on high for 2-3 hours adding more of the reserved water if it becomes too dry.
This Lady Finger Ricotta Cups recipe is another take on the popular Italian dessert Tiramisu.
I used ricotta instead of mascarpone cheese. If you like to experiment try using a dusting of cocoa in between the layers or stir into the ricotta some candied minced fruit.
Lady Finger Ricotta Cups
Ingredients;
2 cups whole milk ricotta cheese
3/4 cup confectioner’s sugar (or more if you like it sweeter)
1 TSP vanilla
2 dashes cinnamon
1/2 cup mini semi sweet chocolate chips
one package plain Italian lady fingers
1/2 cup espresso coffee ( you can buy the instant powder)
2 TBLS Amaretto liquor is optional
6 paper bakeware dessert cups or you can use glass dessert cups
Directions;
Mix thoroughly the ricotta with the sugar, vanilla, cinnamon. Stir in most of the chips leaving a few to sprinkle on the top. Break the lady fingers into pieces and line the bottom of the dessert cups. Spoon a teaspoon of espresso over each cup. Add a 1/2 inch layer of the ricotta. Add another layer of the lady fingers and brush with the optional Amaretto. Repeat another layer of ricotta.
Dip the ends of two lady finger pieces into the espresso and place on top standing up. Sprinkle with a few mini chips. Refrigerate and serve cold.
This Cinnamon Nut Swirl cup is great to take along to a party.
Top with the vanilla icing noted below or with a small scoop of vanilla ice cream.
Cinnamon nut swirl cups
Ingredients;
1 refrigerated pie crust roll, room temperature
2 TBLS melted butter
1/4 cup light brown sugar
1/4 cup chopped pecans or walnuts
1/4 cup raisins, golden or the traditional red
1 TSP cinnamon
1 TSP vanilla, paste is best if you have it
9 foil cupcake cups
Directions;
Preheat oven to 350.
Place the foil cups into a cupcake pan.
Unroll the pie crust and place it between two pieces of waxed paper. Roll out the pie crust just slightly, maybe 1 inch. Remove the top piece of waxed paper. Combine the butter and vanilla and brush the crust heavily with the mixture. Sprinkle the sugar, nuts, cinnamon and raisins evenly over the entire crust. Roll the crust into a log using the waxed paper for support. Slice with a sharp knife into 2 inch rolls. Place the slices cut side down into the foil cupcake cups. Bake for 20-25 minutes until they start to bubble and are very lightly brown. Allow them to cool before icing them.
Vanilla Icing;
Mix together until smooth; 1 TBLS melted butter, 1/2 cup confectioners sugar, a few drops of vanilla and just enough milk or cream to make the icing loose enough to drizzle.
This Chicken with vinegar peppers is an alternative with a little variation to a previously posted recipe using pork chops and just as tasty !
Chicken with vinegar peppers
Ingredients:
1 LB boneless chicken breast, cubed
4 TBLS flour for coating chicken with a dash of salt and pepper added
3 TBLS olive oil
1 Med onion, sliced
2 cloves garlic, mashed
1/2 cup chicken broth or stock
½ cup red wine vinegar
½ cup sliced hot cherry peppers ( you can also use sweet)
1 spring fresh rosemary
4-5 springs fresh thyme
3-4 fresh sage leaves
Directions:
Dust the chicken with the flour/salt/pepper mixture.
In a large frying pan heat the oil and brown the chicken over a med-high heat with onions on top.
Add the garlic and saute a few minutes. Add the vinegar and peppers and simmer for a few more minutes. Reduce the heat and add the balance of ingredients and cover. Simmer 15-20 minutes more.
