Best Ever Oven Baked Beans

These smoky, tangy baked beans tastes like something you would get on a cattle drive.  Delicious and filling and very good with your summer barbecue.

Serves: 4

Prep time: 15 minutes

Cook time: 2 hours

Total time: 2 hours 15 minutes

Ingredients:

1 (15 ounce) can pinto beans, drained and rinsed

1 (15 ounce) can red beans, drained and rinsed

1 green pepper, diced

1 red pepper, diced

1 small onion, diced

4 strips bacon, crumbled

1/2 cup brown sugar, packed

1/2 cup molasses

2 Tablespoon mustard

2 Tablespoon Worcestershire sauce

Instructions:

Place all ingredients in large baking dish.

Mix well.

Cover with lid.

Place in 350 degree oven.

Bake for 2 hours.

Mediterranean Penne

The flavors and distinct look of this dish make it seem exotic and special. So easy to prepare in your slow-cooker that it makes a wonderful meal for a busy day.

Serves: 4

Prep time:  15 minutes

Cook time: 6 hours

Total time: 6 hours 15 minutes

Ingredients:

1 medium sized eggplant, peeled and cubed

1 medium zucchini, sliced thin

1 medium red or green pepper, diced

1 large white onion, sliced thin

1 (10 ounce) can tomato soup

2 Tablespoons minced garlic

1 Tablespoon Olive oil

1/2 teaspoon black pepper

16 ounces uncooked, Penne pasta

Instructions:

1. Mix all ingredients, except pasta, in slow cooker.

2. Cover and cook on low 5 1/2 to 6 hours. (On high cook for 2 1/2 to 3 hours.)

3. Cook pasta according to package instructions.

4. Serve vegetables over hot pasta.

Yummy Summer Vegetable Chowder

This delicious chowder is a great way to use up those vegetables from your garden.  Easy to prepare and perfect with a loaf of crusty bread for a light summertime meal.

Serves: 6

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 1 hour 

Ingredients:

1 cup broccoli, chopped

1 cup carrots, chopped

1 cup cauliflower, chopped

1 small onion, chopped

1 medium zucchini, chopped

1/2 cube butter, melted

1/2 cup flour

4 cups milk, 

1 teaspoon pepper, ground

1 teaspoon dried parsley flakes

2 teaspoons garlic salt

Instructions:

Put carrots in saucepan and cover with water. 

Bring to a boil and boil for 5 minutes. Add broccoli, cauliflower, and onion and enough water to cover.

Boil 5 more minutes then add zucchini continue cooking for 5 more minutes.

While vegetables are cooking, melt butter in soup pot over medium heat.

Add flour and mix well, brown slightly.

Add milk and whisk until smooth

Turn heat up to medium

Drain vegetables and add to milk, mix well

Add seasonings and cook for an additional 15 minutes.

Yummy Strawberry Tart

A wonderful dessert that is fancy and yet simple. The delicious blend of chocolate, strawberries and citrus make this a light after meal delight.

Serves: 8

Prep time: 1 hour 30 minutes

Cook time: 15 minutes

Total time: 1 hour 45 minutes

Ingredients:

1 3/4  cups slivered almonds, toasted

1/4 cup butter

3 Tablespoons sugar

1 egg yolk

1/2 cup honey

1/2 cup cocoa powder

1 teaspoon orange zest

2 teaspoons warm water

2 cups strawberries, hulled and sliced

1/2 cup semi-sweet chocolate chips

Instructions:

Process almonds in food processor until finely ground.

Add butter, sugar and egg yolk. Mix until dough is  a ball.

Chill dough for 1 hour.

Spray bottom and sides of the tart pan (make sure the bottom is removable)

Press dough into pan and up the sides.  (The dough should be sticky)

Bake at 350 degrees for 15 minutes or until crust is golden.

Remove from oven and allow to cool.

In small bowl mix together honey, cocoa, orange zest, and water.

Assemble tart:

Spread honey mixture in bottom of cooled tart shell.

Arrange Strawberries, in overlapping rings, to cover chocolate.

Melt Chocolate chips in microwave (about 1 min) .

Drizzle chocolate over strawberries.

Refrigerate until ready to serve.

                                                                           

Taco Casserole

Just the right zing of a taco, with the ease of a casserole.  This flexible meal can be made ahead for a quick meal from the freezer.

Serves: 6

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Ingredients:

6 small corn tortillas, torn in half

1 (15 ounce) can red beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

2 (15 ounce) cans chili

1 (15 ounce) corn, drained

1 small can chopped olives

1 can Ro-Tel tomatoes

2 cans tomato soup

1 cup water

Tortilla chips 

1 cup cheddar cheese, shredded

Sour cream, for garnish

Instructions:

Preheat oven to 350 degrees.

Grease bottom and sides of 9X13 baking dish.

Line bottom with torn shells.

Spread beans, chili, corn, and olives over shells.

Mix tomatoes, soup and water together well. Pour over beans

Top with broken tortilla chip and cheese.

Bake in oven for 20 minutes, or until cheese is melted and filling is bubbly.

Serve with sour cream.