Grammy’s Baked Beanie-Wienies

The past five days have been a whirlwind around Our House. Thursday, we had to do some last minute shopping for the wedding we were attending on Saturday. Then Friday, among other things, my daughter Aimee and I had our monthly Bunco game. We all dressed up and brought food with a Halloween Theme. I took my friend Kristin from Dizzy, Busy and Hungry‘s Pepperoni Twirls and an awesome Slow-Cooker Caramel Party Mix that I found at Hot Momma’s Kitchen
Saturday we attended the wedding. It was beautiful as all weddings should be. Sunday we went church, had lunch out and did some shopping at Sam’s Club. Then, yesterday the Cowboy had a doctor’s appointment. So it was lunch out, again and hurry home to make it to my hair appointment and then come home and make my Spanish rice to take to our monthly Leverett Cousins DIVA Night at my cousin Ginger’s house. She had everything all decorated and we dressed up in our Halloween finery. We ate enchiladas with all the fixin’s, visited and decorated pumpkins and had a wonderful time as always.

Today I was all set to do nothing but sit at the computer and play catch-up on blogging and the laundry that Savannah kept dragging into the living room while we were gone all weekend. But, the killer dust bunnies were taking over around here and I could no longer stand it. So, I got out my trusty “Swiffer” and went to work. (What did we do before “Swiffer”? I’m just sayin’) I also put my Polar Fleece sheets on the bed. I found them last year on QVC. They are softer than any sheets I’ve ever slept on and I have waited all spring and summer for it to get cool enough to put them back on the bed. 🙂

Needless to say when it came to food preparation for supper I was looking for easy, filling comfort food. The Cowboy has been asking for hot dogs for a few days now. But, when given the choice between hot dogs on a bun and my Baked Beanie Wienies. The choice for him was easy.
Here’s How I made them:

the basics

I poured the pork ‘n beans into the casserole dish after spraying it with non-stick cooking spray. Then I added the ketchup, brown sugar, mustard and Worcestershire sauce.

add the onion

Then I chopped up the onion and added it into the mixture. Stirring to combine.

add the wieners

Then I cut the wieners into 1-inch pieces and put them into the casserole.

stir to combine

Then I stirred the wieners in to combine. Making sure they were submerged into the bean mixture. Then I baked @ 350* for about 30 minutes.

out of the oven

This is how it looked when it came out of the oven. Hot and bubbly and a little caramelized around the edges. The sauce is tangy and a little sweet. The beans and wieners bring back wonderful memories of childhood. Pure comfort food in my humble opinion.

 
I hope you’ll try this recipe soon and let me know how it turned out for you.mysignature2
 

GRAMMY’S BAKED BEANIE WIENIES

INGREDIENTS:

1 pkg. wieners or 1 ring sausage
2 (15 oz.) cans pork n beans
1/4 C. onion, chopped
2 T. ketchup
3 T. brown sugar
1 T. Worcestershire sauce
1 T. prepared or spicy brown mustard

DIRECTIONS

Slice wieners or sausage diagonally into 1″ pieces. Spray a 2 qt. microwave safe dish with non-stick cooking spray.
Combine pork n beans, onion, ketchup, brown sugar, Worcestershire sauce, and brown sugar in the dish. Add the cut up wieners or sausage. Make sure the bean mixture is covering wieners or sausage.  Bake @ 350*F for 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.

NOTES : You could also microwave on high 6 minutes. Stir and
microwave another 2 minutes or until hot and bubbly. Let stand for 2 minutes and stir before serving.

SOURCE:
This is a M2G Original Recipe 🙂
on the plate

Grammy’s Cowboy Beans

Cowboy Beans 2


My Mama worked outside the home in the evenings and it was my job to make sure supper was fixed when Daddy came home. Sometimes that poor man ate food that wasn’t fit to eat. Like the time I made mashed potatoes with only two potatoes and way too much milk. Then the time I took and opened up both ends of the bread package because I knew Daddy liked the heels and I wanted to make him a nice sandwich. I guess he didn’t want to hurt my feelings.
So, Mama taught me how to make simple things like eggs and “Hamburger Meat and Beans” pretty soon after I showed some interest in cooking. She would just fry up the meat, open a couple of cans of pork n beans, put them in with the meat and heat them through and call it supper. Quick and easy enough for a 10 or 12 year old girl to do.
I still get cravings for that simple food, but I have doctored it up a little bit. I hope you’ll consider trying my Cowboy Bean Recipe. It’s not all that complicated and it surely is good.

mysignature2

Grammy’s Cowboy Beans
Cowboy Beans
Ingredients

1 lb. ground beef
1/2 C. onion, chopped
1/2 C. bell pepper, chopped
1 clove garlic, minced
2 (15 oz.) cans Pork’n Beans
2 T. ketchup
3 T. brown sugar
1 T. Worcestershire Sauce
1 T. prepared yellow or spicy brown mustard

Directions

Preheat oven to 350*. Prepare a Bean-Pot or casserole dish by spraying with non-stick cooking spray.
Heat skillet over medium-high heat. Add ground beef, onion, bell pepper, garlic and salt and pepper to taste. Cook, stirring to break up the meat, until meat is cooked through and is no longer pink and onion is translucent and bell pepper is tender. Drain the grease and place meat mixture in the Bean-Pot. Add beans, ketchup, brown sugar, Worcestershire sauce and mustard. Stir to combine. Bake in 350* oven for 30 minutes or until hot and bubbly.

NOTES
Source: This is a Mammy2Grammy Original Recipe 🙂

Why we have Sandwich Wednesdays and more Rice Pudding Please.

Yesterday was a busy day for me. I met with the Leverett cousins to kinda, sorta finalize our 2013 Leverett Family Reunion plans. Then because my fingernails looked horrible, (Too much time in hot soapy water will do that to ya!) I went to see my friend Nancy and had my nails done. I have worn acrylic, gel, or solar nails since 1990 somethin’. (They are my nails, I pay for them!) I have to look at my hands all day long and I like them to be purdy. I told y’all I am a DIVA. Besides, my real nails have always been paper thin and horrible no matter what I do. Plus, if I don’t have the acrylic on them I tend to bite and chew on them. I promise my wearing acrylic nails will not get in the way of my ability to cook good food! (Movie Quote, kinda)

Now with all that said, (I know I danced around that bush again) I typically plan on us having sandwiches on Wednesdays and Sundays. We try to go to church on those days and it’s just easier to have the fixin’s on hand, toast some bread and have sandwiches than to mess with me fixin’ a big ol’ meal. Most other days we are just hangin’ out around the house, (one of the perks of being retired) so that’s when I cook.
Yesterday I made Tuna Salad and because the Cowboy asked me the night before “When ya gonna make some more rice puddin'” That was what we had for dessert. It sort of happened like this:

While I was waiting for the coffee to make yesterday mornin’, I put on a pot of rice. I use Great Value brand, long grain enriched rice and a 2:1 ratio. That’s 2 cups of water to 1 cup of rice, about a tablespoon of butter or margarine, and a half teaspoon of salt. I just throw all that in a pot and bring it to a boil. Reduce the heat to a simmer and cover the pan with a tight fittin’ lid and cook for about 15-20 minutes, more or less depending on if my stove-top is cooperating. Sometimes my burners act silly and don’t actually simmer and I have to adjust it, oh bother! I taste it after about 15 minutes and if it’s still crunchy and/or the water isn’t completely absorbed then I leave it on the burner a little longer and adjust accordingly. (I’m flexible that way :).) Once it’s done I just leave it alone until I’m ready to make the Rice Pudding. Cold rice is best for rice pudding and stir fried rice!

The Cast of Characters

The Cast of Characters


About 2 hours before I knew we were gonna be ready to eat I preheated the oven and started putting the rice pudding together. This recipe is one I found over at Christy Jordan's: Southern Plate. I ❤ Christy Jordan. If you haven’t ever seen her site, you really ought to check it out.

First I beat the eggs. I know they didn’t do anything to me, but it’s what I did for the rice pudding. 🙂

The beaten eggs

The eggs got beaten!


Then I added the sweetener. I used Equal brand sucralose. I found it at Wal-Mart the other day and it was actually cheaper than the Great Value Brand. SCORE! The Cowboy is diabetic and I am pre-diabetic so this works for us, but you can use real sugar if ya wanna.
It gets sweeter!

It gets sweeter!


Then I added the milk, salt, vanilla, rice, cinnamon and (because we don’t care that much for raisins) I substituted another half cup of the rice, but if you like raisins this is where you’d put them in.
And then everyone jumped in the pool.

And then everyone jumped in the pool.


Stir everything together and then pour into a dish that’s been sprayed with non-stick cooking spray.
Now, this is where I made a huge mess and how this turned into a Bean-Pot recipe. See, good things happen when messes are made! Apparently that extra half cup of rice was just more than my little Pyrex dish could handle and it over-flowed. I mean the down the side of the dish into the burner bin and down into the depths of “oh my goodness, I wonder how long that’s been down thereness” of the stove. (I have a very small galley style kitchen and I have learned to utilize every inch of counter space, including the stove-top) Anyhow, I changed plans really quickly, poured everything back into the mixing bowl, grabbed my handy dandy Bean Pot, sprayed it down with non-stick cooking spray and then proceeded happily along. Crisis averted! Go Me!

It was all so dramatic until the Bean-Pot came to the rescue!

It was all so dramatic until the Bean-Pot came to the rescue!


Then after having decided that one crisis was enough for the day. I placed my empty jelly roll pan in the preheated oven, filled it with HOT water from the tap, and then placed the Bean-Pot in the pan of water.
It got really steamy for awhile!

It got really steamy for awhile!


After 30 minutes of baking, I went in and stirred the pot, inserting the spoon at the edge of the pudding and lifting from the bottom to redistribute the rice.
The plot thickens!

The plot thickens!


And after 90 minutes, I removed it from the oven to cool.
This is how the story ends!

This is how the story ends!


Then about an hour after supper the Cowboy was askin’ me if I thought that rice puddin’ was ready to be eaten yet. And so we did, eat it. The leftovers are tucked away in the refrigerator waiting for him to request more today and I’ll keep making more, cause that’s what I do! I hope you’ll try this recipe soon and please go and visit my friend Christy over at Southern Plate. I promise you’ll ❤ her as much as I do.

Rice Puddin'
Mama Reed’s Southern Style Rice Puddin’

Ingredients

4 eggs, beaten
3 C. milk-I used 1%
1 C. sugar-I used Equal brand, sucralose
1/2 tsp. salt
2 tsp. vanilla
2 C. cooked rice
1/2 tsp. cinnamon
1/2 C. raisins- optional

Directions

Beat eggs. Stir in sugar. Add other ingredients. Stir. Spray oven proof casserole dish with Pam. Pour mixture into dish. Set dish in pan of hot water and bake at 300 degrees for 90 minutes. After 30 minutes of cooking insert spoon at edge of pudding and stir from the bottom to distribute rice and raisins.

NOTES
Source: Christy Jordan’s: Southern Plate

3 Methods to my Madness: How to cook dried beans

When I first started this recipe I had searched high and low for a recipe to make beans in a Celebrating Home Bean Pot. It made sense to me that surely someone had figured out how to do it. But guess what, if they had they weren’t telling anyone about it. And since I’m not one to keep my mouth shut for very long about anything. (Please don’t tell me any secrets! Jus’ Sayin’.) I am gonna share with you how I did it and to be honest that’s my preferred method. Not because I am the only one who’s figured out how to do it, but because the soup was just the right thickness to my liking. I like my bean soup thick. But, I sometimes cook beans on top of my stove and most recently since I have my shiny new red slow cooker I use that method too. So, here I’ve compiled as many ways and methods as I have found for making beans. I’m just sure and certain you could make just about any dried bean you wanted to using one of the methods to my madness.
My apologies for there being no pictures to post. I just got busy and forgot to take any while I made my beans on Saturday. But I wanted to go ahead and post this blog just in case someone was needing to know how to do this and I had it on my mind. I promise I’ll go back and add pictures next time I make beans. One pound cooked beans usually makes us about 4 meals. So, it will probably be next month. Did I forget to mention, cooked dried beans freeze well. I just let them cool and then put about 2 cups with the soup in the little freezer storage containers with blue lids. Refrigerate overnight and then pop them in the freezer the next day. I suppose you could just as easily put them in zippered freezer bags. Which might make for easier storage in the freezer too. When you get ready to serve them, just take them out of the freezer, let them thaw out and reheat in a saucepan on the stove-top or in the microwave in a microwave-safe dish.

RECIPE

Ingredients
1 lb. dried beans-we prefer pintos
1 pkg. dry onion soup mix or **Homemade Onion Soup Mix (recipe below)
1/2 tsp. salt
1 tsp. pepper
4 slices salt pork, fried, reserve drippings or approx. 3/4 lb. ham end pieces* or a ham bone (if you can find one where you shop or have one from a Ham you’ve baked)
To Soak or Not to Soak?
I admit it. I’m a Soaker. Now I can totally understand why you would need to use the NO-Soak method to make beans. And if Christy Jordan says it can be done, by golly I believe her. Her and Ree Drummond and Paula Deen are my heroes. Well, when it comes to cooking anyway.
No Soak Method: Sort beans removing any rocks or debris and place in slow cooker. Add seasonings. Completely cover with water filling slow cooker to within one inch of the top. Cover and cook on low for 8-10 hours.
Overnight soak method: Sort beans removing any rocks or debris. Rinse and drain. Place in a lg. pot and fill with fresh water. Cover and let sit 8 hours or overnight.
Quick soak method: Sort beans removing any rocks or debris. Rinse and drain. Place in a lg. pot and cover with 2 inches of water. Bring to a boil for 2 min. Turn off heat. Cover and let stand 1 hr.
Directions
When ready to cook pour off water used for soaking and place beans in a Bean-Pot, Crock-Pot or back in the lg. pot to cook on the stove top. Fill with water (about 2 inches above beans) Add onion soup mix, salt pork and drippings or ham. Stir to combine.
Bean-Pot Method: Cover Bean-Pot place in a preheated 300* oven. Bake for about 2 1/2 – 3 hrs. Remove from oven, stir and add salt and pepper. Add more water as needed. Cover and return to oven. Continue baking @ 300* until beans are tender and soup is thickened.
Crock-Pot Method: Cover and cook on low for 8-10 hours.
Stove Top Method: bring to a boil over medium high heat. Reduce heat and cover. Stir occasionally and add more water, as necessary. Simmer 2-1/2 hours or until beans are tender and soup is thickened.

Pintos are one of our favorite meals with cornbread, Christy Jordan’s: Southern Plate Simple Squash and Zucchini (I add potatoes and onions) and Christy Jordan’s: Southern Plate pickled onions.

*-I was unable to find a ham bone at Wal-Mart when we went shopping, but what I did find made my taste buds sing for joy. I thought it was Farmland brand, but since I didn’t save the wrapper and I can’t find it on Farmland’s or Wal-Mart’s web site, please don’t hold me to it. But I did find a package of spiral sliced ham ends and pieces for seasoning. I used a few pretty big chunks of it in our beans and even chopped some of it up to put in some scrambled eggs that same day. It was a little less than a 2 lb. pkg. and it cost around $3. I still have about half of it in my refrigerator to use later. I’ll freeze it if I don’t use it in the next day or two. I did find a couple of different brands on Wal-Mart’s site, neither of which are carried in our local stores, go figure. All I know is when I opened the package on Saturday morning I was taking little bits of it and popping it right into my mouth and munching away. It was yummy. Hopefully I’ll be able to find it again someday.

**Homemade Onion Soup Mix

Ingredients

4 tsp. beef bouillon granules
3 T. dried onion flakes
2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. pepper

Directions

Stir ingredients together. If beef granules are too large, simply put them in a small baggie and roll over them with a rolling pin until they resemble a fine powder. Store in an airtight container in the pantry, or in the freezer.

NOTES
Sources: This Mommy Cooks and Christy Jordan’s: Southern Plate and $5 Dinners