Sweet Baked Beans

55 oz. can baked beans  (I prefer Bush's original.)
3/4 c. brown sugar (I like to use dark.)
1/2 tsp. cinnamon
1/2 c. hickory smoke bar-b-que sauce  (I typically use Kraft.)

Rinse and drain the baked beans in a collandar.  Use cold water as to not mash the beans.  Place in a 2-quart baking dish; add brown sugar, cinnamon, and bar-b-que sauce.  Stir carefully as to not not mash the beans.  Bake at 350 degrees uncovered for 35 to 40 minutes or until hot and bubbly. 

 

Doritos Taco Salad

My husband and children request this recipe often.  It is easy and goes a long way.  Great to make when having company over for dinner!  For a couple of years, it was a "birthday party" request as I would make dinner and dessert for slumber parties. 

2 lbs.ground beef                                                         
1 pk. taco seasoning (I use McCormick mild.)
1 head iceberg lettuce
shredded cheddar cheese
1 bag Doritos
1 bottle French Dressing (Sometimes I use Catalina.)

You may also add:
chopped tomatos
diced onion
canned beans (black or pinto)
black olives

*We choose not to add these ingredients as my children are quite picky.  Of course, I have no room to talk because I choose not to eat this dish with the lettuce!  My younger son and I will make a separate bowl with only the meat, cheese, Doritos, and dressing. 

Garnish with:
sour cream
chopped chives
taco sauce

1. Brown the meat in a skillet and drain the fat.  (Each time I brown any hamburger meat, I always season it with a generous amount of garlic salt, season salt, and pepper.)
2. Add the taco seasoning pack and cook according to directions on package.  Set aside.  (Normally, you would use 2 packs of taco seasoning for 2 lbs. of meat, but I only use one package so it's not too spicy for the kids.)
3. Chop the lettuce and place it in a large serving bowl. 
4. Crush the Doritos.  (I open the top of the bag and crush them in their own bag.)
5. Right before serving, toss the shredded cheese, Doritos, and cooled meat in with the lettuce.  Add desired amount of dressing to the salad and toss it together again.  (Careful not to over pour.  You can always add more, but it's hard to take it away.) 
6. Serve immediatly!  (I suggest only mixing enough for your immediate needs.  Store any leftovers in separate containers and mix together when ready to serve again.)

Garnish as desired! 

As you can see, I have no serving sizes suggested.  Just add your cheese and other desired mix ins according to your eye and taste.  There is no set amount or measurments for this dish.

Hoecakes

I adore this cake with fresh cane syrup hot off the cast iron skillet!  An older gentleman in our church use to make this especially for me while they were preparing the meat for our annual Upward Basketball Banquets.  His wife passed this along after his death.  I think of him each time I make these delicious cakes.

1 cup self rising flour                                        
1 cup self rising corn meal
1 Tablespoon sugar
2 eggs
3/4 cup buttermilk
1/4 cup vegetable oil or bacon grease
1/3 plus 1 Tablespoon water
Frying oil




Mix all ingredients well except for frying oil.  Heat oil in a skillet over medium heat.  Drop mixture by tablespoonfuls into hot skillet.  Use approximately 2 tablespoons of batter per hoecake.  Brown until crisp; turn and brown on other side.  Drain on paper towels.  Leftover batter will keep in refrigerator for up to two days. 

BBQ Quesadillas or Chimichangas

Our family loves BBQ!  And... we typically have it at least once a month.  Now we have a unique way to use up the leftovers.  I must say that the chimichangas are very addicting!  So if you enjoy pork as much as we do, here is another way to indulge your taste buds! 

shredded pork
cheddar cheese, shredded
chopped onion, sauteed (optional)
BBQ sauce (I use a homemade Sweet N Smokey)
corn or flour tortillas
butter or oil

Quesadillas:

Butter a corn or flour tortilla on one side.  Place it in a frying pan on medium heat.  Layer shredded pork, cheddar cheese, BBQ sauce, and onion.  Top with another corn or flour tortilla shell and butter top.  Once bottom is brown, flip with a spatula careful not to disturb pork and cheese.  Brown opposite side, remove from heat, and allow to set for 1 minute before slicing.  Enjoy!  You can serve this with extra BBQ sauce on the side.

Chimichangas:

Mix pork, cheese, onion, and BBQ sauce well.  Spoon desired amount of pork into the center of your tortilla shell.  (Careful not to over fill!)  Roll and secure with toothpicks.  In a skillet, saucepan, or deep fryer, fry filled tortillas in 1/2 inch oil about 1 minute on each side or until golden brown. Drain on paper towels or newspaper.  Serve with BBQ sauce or sour cream.  (I mixed BBQ sauce and sour cream together as a dip.)

Breakfast Casserole

This, along with sticky buns, is a Christmas morning must.  It has also become a dinner favorite and is a birthday request from one of our children.  When I serve this for dinner, I often make a batch of muffins to accompany it along with red grapes.  Easy, and beautiful on a plate! 

cooked, cubed ham
1 (8 oz.) tube crescent rolls
cheddar cheese, shredded
4 eggs, beaten
3/4 c. milk

Line the bottom of a buttered 9x13 inch pan with crescent rolls - seal seams.  Layer desired amount of ham and cheese over the rolls.  Combine eggs and milk; pour over all.  Bake at 400 degrees for about 15 minutes.  Cut into squares.

Sticky Buns

Sticky buns has become a Christmas morning tradition in the Harding household.  We also enjoy these sweet treats for breakfast on special occasions and when company stays over for the evening.  They are easy and quick to bake in the morning.  I hope you'll enjoy these as much as we do!

18 frozen dinner rolls (unbaked dough)
1/2 c. butter, melted
1 (4 oz.) package dry butterscotch pudding mix (not instant)
3/4 c. brown sugar
3/4 tsp. cinnamon

Place frozen rolls in bottom of greased 9x13 inch pan.  Pour 1/4 cup melted butter over rolls.  Combine pudding mix, brown sugar, and cinnamon; sprinkle half of this mixture over the rolls.  Pour remaining butter over rolls; sprinkle remaining mixture over the butter.  Let rolls rise for about 8-12 hours at room temperature, uncovered.  Bake at 350 degrees for 15 minutes or until golden brown.  Invert onto serving platter. 

Red Velvet Truffles

I cannot begin to describe to you how delicious these truffles are.  You simply must make some and invite your friends and family over to share!

1 red velvet cake (baked in a 13x9 inch pan)
Red Velvet Cake Recipe
1 (16 oz.) can Cream Cheese Frosting
1 pkg. Almond Bark (chocolate or vanilla)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (I used my fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50.)

4. Chill or freeze for an hour.

5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll.)

*Tip:
1.  I only melted a few pieces of bark at a time because it cools quickly.  It's best to work with when hot.

2.  I sprinkled red sugar on top of the bark, but it must be done while still warm in order for it to stick. 
 
These are to be stored in an airtight container in the refrigerator and are good for a week!  Enjoy!