Cooking and crafting in the country
20 oz can Bush’s Brown Sugar Hickory Baked Beans
15 oz can Ranch Style Beans
1 cup frozen peppers and onions, thawed and patted dry
1/4 cup Sweet Baby Rays Hickory Brown Sugar BBQ sauce
1/4 cup brown sugar
Mix all ingredients and pour into 2 qt baking dish.
Bake at 350 for 60-90 minutes, until thick.
Stir several times while baking.
Let rest for 15 minutes before serving.
3 ripe bananas, mashed
2 eggs
1 yellow cake mix
Combine all ingredients and mix well.
Add 1 cup of mix ins, if wanted.
(Brickle, pecans, chocolate chips, etc. all chopped fine)
Bake at 350 for 40 minutes in two bread pans.
Can sub any other flavor of cake mix.
This is just the basic recipe that you can build on, or not.
1 package of 7 oz sweet cornbread mix
1 stick butter, melted
1 cup sour cream
1 small can green chilies, drained
1 can corn, drained
1 can creamed corn
2 eggs
grated mozzarella cheese
Mix all ingredients (except cheese) with hand mixer and pour into 9 X 13 baking pan.
Sprinkle cheese on top.
Bake at 350 for 45 minutes.
Leave in oven while oven cools down for 10-15 minutes.
Remove and cool on counter to finish firming up.
This is my version, there are too many online identical versions to give credit.
Basic recipe is the same as above, just no cheese or chilies.
Try your own add ins, possibilities are endless! Chopped onions, black olives, sweet peppers, etc.
1 can cream of mushroom soup
1 can French onion soup
2 potatoes, chopped
1 onion, sliced
4 boneless pork chops
Arrange chops in bottom of crock pot.
Layer potatoes and onions on top.
Blend soups, adding 1/2 can water.
Pour over all.
Cook on low for 6 hours .
1/2 cup Bisquick
2 eggs
1 cup milk
1 cup mozzarella cheese, grated
1 can Veg-All, drained
1 small can mild chilies, drained
1 cup Beyond Meat, browned OR
1 cup any cooked veggie
Stir together all ingredients.
Pour into greased large pie plate.
Bake at 375 for 45 minutes.
Cover with foil then remove half way through to prevent over browning.
Top with sour cream and chopped tomatoes/black olives.
flour tortillas
refried beans
sour cream
Pace’s mild picante sauce
Kraft Triple Cheddar with Philly Cream Cheese
chopped tomatoes, drained and patted dry
chopped black olives, drained and patted dry
Bake tortillas in oven until slightly crispy.
Spread one tortilla with refried beans, dotting with picante sauce.
Spread sour cream on second tortilla.
Put second tortilla on top of first tortilla, sour cream side down.
Bean side up on first, sour cream side down on second, like a sandwich.
Top with cheese.
Return to oven until cheese melts.
Top with tomatoes and black olives.
1/8 tsp nutmeg
1/4 tsp salt
1/2 container of whipped cream cheese with chives
1 stick margarine
1 cup frozen onions and peppers
1 tsp minced garlic
1 TB flour
1 cup evaporated milk
1 cup shredded mozzarella
1/2 can sliced water chestnuts, drained and chopped small
1 small can mushrooms, drained
2 cans chopped spinach, drained dry
Mix together in large bowl: nutmeg, salt, and cream cheese.
Melt butter in skillet then sauté peppers, onions and garlic until translucent.
Stir in flour to thicken, watching closely so as not to burn.
Pour sautéed peppers and onions over cream cheese mixture, blending completely.
Add milk and mozzarella, stirring well.
Mix in spinach, mushrooms and water chestnuts.
Bake at 350 for 30 minutes.
Before: Online garage sale candlesticks
Clearance greenery balls from Hobby lobby
Spray Paint-Rustoleum Gloss Almond/Design Master Color Tool Brilliant Gold
Spray Almond paint first.
Completely cover the candle sticks.
Leave some green peeking through on the balls.
Spot spray Brilliant Gold on the balls only.
Add bows.
1 package Martha White Sweet Cornbread package- 7oz
3 eggs
1/2 cup sour cream
1/2 cup Velveeta or Triple Cheddar Shreds
1 large can mild green chilies, drained
1 can corn, drained
1 can cream of corn, NOT drained
1 stick margarine, melted
1 cup frozen peppers/onions, thawed
Stir all ingredients together and pour into large greased glass pie pan.
Bake at 375 for 60 mins.
Cover with foil last 15 minutes if top is browning too much.
Remove from oven and let cool before serving.
Even better as leftovers the next day!
1 stick margarine
2 cups frozen peppers and onions
2 stalks celery, chopped fine
2 broccoli crowns, steamed and chopped
2 cups mini carrots, steamed and chopped
1 12oz can evaporated milk
24 oz whole milk (use milk can to measure)
8 oz shredded Velveeta
1/8 cup flour, dissolved in 1/4 cup hot water
4 oz whipped cream cheese
4 oz can diced mild green chilies
Melt margarin in large stock pot.
Sautee peppers/onions and celery until translucent.
Add steamed carrots and broccoli.
Pour milk over all.
Add Velveeta and stir.
Add dissolved flour, blending well.
Season with salt to taste.
Cook on low to medium heat for 1/2 hour or so, stirring often.
Remove from heat when thick and stir in cream cheese till melted.
Add chilies.
1 cup butter (room temperature)
2 cups sugar
3 eggs (room temperature)
2 Tablespoons buttermilk
1 teaspoon vanilla
5 cups flour
1 teaspoon Baking Soda
Heat oven to 400.
Cream butter with the sugar , beating for 5 minutes using stand mixer.
Add eggs 1 at a time and mix well.
Blend buttermilk and vanilla into mixture.
Stir the baking soda into the flour in separate bowl.
Gradually add flour mixture into the creamed mixture.
Drop by medium scoop onto large cookie sheet, about 12 per sheet.
Chill remaining batter while waiting to cook next batch.
Bake 15 minutes, using spatula to flatten tops of cookies once or twice while cooking.
Cool on cookie rack.
This is my friend Alana’s recipe, I tweaked it a tiny bit as far as the baking part.
1 stick margarine
1 cup brown sugar (light or dark)
1 cup white sugar
2 tsp cinnamon
3 cans buttermilk biscuits
Preheat oven to 350.
Melt margarine and brown sugar in small pan, stirring often.
Mix white sugar and cinnamon in a large bowl.
Cut each biscuit into 4 pieces.
Stir the pieces in the sugar/cinnamon mixture until well coated.
Only do four biscuits at a time to avoid clumping.
Spray a bundt pan with baking spray.
Layer half the biscuits in the bundt pan.
Pour half of the margarine/ brown sugar sauce over them.
Add rest of biscuits and pour remainder of sauce on top.
Bake for 35 minutes.
Remove from oven.
Allow to cool for 10-15 minutes.
Invert onto serving plate.
There are tons of identical/very similar recipes out there. This is one that worked best for me.
Country Life At Gray Gables 