Category: Recipes

Posted on » by Ashley » Theme:

Quick Southern-Style Baked Beans

Quick Southern-Style Baked Beans
recipe by Pam Anderson (via The Pioneer Woman)

Serves up to 18

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Posted on » by Ashley » Theme:

Thai Beef Salad with Fresh Herbs

Thai Beef Salad with Fresh Herbs
Everyday Food May 2010

Serves 4

Total time: 35 min

2 tablespoons soy sauce
2 teaspoons fish sauce
2 teaspoons sugar
12 ounces flank steak
2 heads Bibb lettuce, torn into bite-size pieces
1 cucumber, peeled and seeded, and sliced 1/4 inch thick
1 cup cherry tomatoes, halved
2 carrots, shaved with a vegetable peeler
1/4 cup packed fresh mint leaves
1/4 cup packed fresh basil leaves
Ginger-Lime Dressing (below)

1. In a 9-by-13-inch glass baking dish, combine soy sauce, fish sauce, and sugar. Add steak, turning to coat. Marinate at room temperature for 15 minutes (or in refrigerator, overnight).

2. Heat a large cast-iron skillet over high. Remove steak from dish and reserve marinade. Add steak to skillet, reduce heat to medium-high, and cook until dark brown, 3 to 5 minutes per side for medium-rare, flipping once. Add reserved marinade to skillet and cook 15 seconds. Turn steak to coat in syrupy marinade. Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain.

3. In a large bowl, toss together lettuce, cucumber, tomatoes, carrots, mint and basil. Add dressing and steak and toss to combine. Serve immediately.

Ginger-Lime Dressing:
In a bowl, stir together 2 teaspoons each fish sauce, toasted sesame oil, and sugar, 1 tablespoon minced peeled fresh ginger, 1 small minced jalapeno, and 2 tablespoons fresh lime juice.

Per Serving:
213 cal; 7.9 g fag (2.5 g sat fat); 20.5 g protein; 16.7 g carb; 3.3 g fiber

Posted on » by Loren » Theme:

Classic Whoopie (with peanut butter filling)

Classic Chocolate Whoopie
from Whoopie Pies per http://www.bakerella.com/whoopie-pies/

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk

* Preheat oven to 375 degrees.
* Line baking sheets with parchment paper.
* In a bowl, sift together, flour, cocoa, baking soda, and salt.
* In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
* Add egg and vanilla and beat for two more minutes.
* Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
* Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
* Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.

Salty Peanut Butter Filling
from Whoopie Pies

3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt

* Beat peanut butter and butter on low until creamy using a mixer.
* Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
* Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.

Store whoopie pies in an airtight container.