Three Bean Baked Beans

What BBQ wouldn't be complete without a side of baked beans?  This one takes a little bit more effort than the usual can of pork n beans that has been doctored but the flavor is worth it!

I always make extra and freeze it.  Thaw, heat and eat!

Three Bean Baked Beans                                                       Printable Recipe

2/3 cup EACH black, pinto, and great northern beans

8 cups water

5-6 bacon slices, chunked, cooked, and drained

1/3 cup diced onion

2 teaspoons dry mustard

3/4 cup ketchup

2 Tablespoons apple cider vinegar

3 Tablespoons honey

2 Tablespoons molasses

3/4 cup water

In large ovenproof stockpot add the beans and water.  Be sure to pick through your beans as sometimes there can be rocks.  Bring to boil and boil for 1-1/2 hours, maybe 15 minutes more. They should be soft but hold their shape.  They will not get much softer in the oven so be sure they are how you like them.  You will need to try all three types of beans. The water will look yucky since there are black beans in it but that is ok. 

Drain the beans to a colander. (That will help with their color.)

In same pot, saute onions in a small bit of olive oil until they are soft.

 Add mustard, ketchup, vinegar, honey, molasses, and water.  

 Add beans and bacon. Stir.

Bake at 350 degrees, covered for 45 minutes (I use foil.) Uncover and bake for 15 more minutes. If you find your beans are wet you can cook longer or start off with less water but you will need to check it.  3/4 cup works for us and as it sits the beans seem to soak up some.

 Enjoy as is or you can add hot dogs and the kids can enjoy beans and wienies!! No more baked beans in a can for us.

**Can be frozen and thawed out later, heat and eat!

Hoppin' "Jenny"

Originally called "Hoppin' John" this is a southern dish usually made with ham.  This is Iowa, we want beef so I swapped it for the ham and changed the name.

Hoppin' "Jenny"

1 pound ground beef

1/2 c green (or mix of red and green) pepper, diced

1/2 c onion, diced

1 can blackeye peas, undrained

Cooked brown rice

In large skillet cook peppers, onions, and beef until the vegetables are tender and the beef is thoroughly cooked.

 Stir in blackeye peas (you may or may not want all of the liquid.)

Serve over cooked brown rice.

Honey Wheat Bread

Honey Wheat Bread (makes 2 regular loaves or 3 medium)

2 cups warm water (110 degrees)

3 teaspoons dry active yeast

6 Tablespoons honey

2 cups whole wheat flour

1 teaspoon salt

5 -1/2  Tablespoons olive oil

5 cups bread flour

Dissolve yeast in warm water in mixing bowl. I use my KitchenAid mixer so I can use my dough hook for kneading. Add honey. Turn on mixer.  Add whole wheat flour, salt, olive oil.  Let mix some then add in bread flour a little at a time. It should come together. If not add flour if too sticky or a water (1/2 T at a time). The dough in the picture is a little dry so I added water.

 Use on STIR or setting 2 on your mixer for 3-4 minutes.  

 Roll dough into ball and place in oiled bowl. Place damp cloth or paper towel on top.  (Mine fell into bowl in this picture.  You'll do better I am sure.) Let rise in warm place for about 45 minutes.  The sun was shining this cool December so I put it in that room. 

Divide dough into 2 or 3 pieces depending on if you are doing regular size loaves (2) or medium size loves (3.) Roll out into a rectangle a little wider than the length of your pan and about 1/2" thick.  

 Roll up.

 Tuck ends under.

Place in greased baking pan.  I found a set of three connected to each other at a thrift store. So much easier to turn all at once!

Let rise for another 45 minutes.  Bake at 375 degrees for 25 to 30 minutes for regular Or 20 to 25 for medium. 

Use a serrated knife to cut this oh so moist bread.  I dare you to wait until its cool to dig in!


This bread stays moist for days and  I have even experimented with 5 cups of a 1/2 fine 1/2 coarse wheat mix and 1 to 1-1/2 cups of white.  Still moist days later!

Want some added crunch and fiber?  Add 1/2 cup of  7 grain cereal that has been soaked in hot water for 10-15 minutes. Fantastic!
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Want cinnamon swirl bread? 

How about  French toast! --For the freezer!!

Mexican Lasagna

Mexican Lasagna

1-1/2 pounds ground beef

1/2 cup green pepper, diced

1/2 cup onion, diced

1/2 teaspoon cumin
chili powder (or a blend of cayenne, cumin, garlic powder, onion powder) -this is to taste depending on how spicy you like it

1 can black beans, rinsed and drained

1 can black beans made into refried beans or a can of refried beans

1 cup salsa (as hot as you want it)

1 can enchilada sauce

1-2 Tablespoons of cornstarch (omit if you not making your own refried beans)

9 corn tortillas

6 ounces Chihuahua cheese or Mexican Blend cheese, shredded

To garnish:

Sour Cream

Chopped Tomatoes

Guacamole

In large skillet cook beef, green peppers, onions, and seasonings until beef is no longer pink. Drain as needed.

Make your refried beans (see link above on how I make mine.) Add them, your drained black beans, salsa, and enchilada sauce to the meat. Stir to combine. 

My refried beans were not as thick as what comes out of the can so I put a 1 tablespoon of cornstarch in the middle of the mixture, stirred well and heated it up.  It was still not thick enough to my liking so I used another tablespoon of cornstarch. Then it was good enough for me.


Spread a little bit on the bottom of a 2 quart baking dish.

Add 3 tortillas here, tearing to cover.

Add about 1/3 of the meat mixture next.

Then 1/3 of the cheese.

3 more tortillas.

More meat.

Cheese.

The last tortillas.

Spread the last of the meat being sure to cover the tortilla completely.

End with cheese.

Bake for 25 to 30 minutes at 350 degrees until hot and bubbly.

Let rest for 5 minutes or so then cut into lasagna to serve.  Garnish with guacamole or chopped avocado, tomatoes, and sour cream.

Breakfast Pizza

Breakfast Pizza

1-1/2 Tablespoons milk
1-1/2 Tablespoons flour
1 cup milk
4 ounces Velveeta (or 1 cup shredded cheddar cheese)


Any cooked meat of your choice (I used 1/2 lb pork and bacon sausage and 4 or 5 slices of bacon on this one, ham works well too)


8 eggs
1/4 cup milk


pkg low fat crescent rolls ,grilled pizza dough* or quick pizza dough*
shredded Mexican blend cheese




Cook your meats that need cooked and chop up your bacon or ham. Set aside.

Make a cheese sauce.  Add butter to saucepan and melt, stir in flour.  Cook for a little bit to remove raw flour taste.  Slowly pour in milk a little at a time.  Whisking to keep the lumps away. When it is thickened add Velveeta in hunks and stir until melted.  It may seem a little thin but it will thicken some as it cools.

Scramble your eggs.  Beat eggs and milk in large bowl. Pour into nonstick pan and cook until done.  I use a whisk to stir them as it keeps the eggs fluffy and smaller chunks.

Press crescent rolls onto a 12" pizza pan.  You could use an 11"x15" pan but you might need more eggs/meat. (*See below for grilled pizza dough instructions)

Poke holes into bottom with a fork. This will help keep it from puffing up too much.

Bake at 375 degrees for about 8 minutes or until golden brown.  It is not fully cooked but that is ok.  It will cook a little longer after you add the topping and put back in the oven. Don't mind the gaps, the cheese will fill those in.

Pour on most of the cheese sauce and spread to edges.

Sprinkle on the eggs.  I use my hands it's easier to get it even.

Then the meat. This is a good place for the sausage or ham. (See next for bacon) I drizzled a little more cheese sauce on here.

Then cheese, then bacon.  I like bacon on top so it gets crispy.

Bake for another 8 minutes or so until it's all melted and the edges aren't too brown. Cut and serve. This pizza you have to eat with a fork since it's gooey and the crust isn't one solid piece.

Change it up any way you like.  You could add veggies (pre-cooked), change up the meats (or omit) or change up your cheese!

*Top frozen pre-grilled pizza dough or fresh quick pizza dough with cheese sauce and other toppings.  Bake in 450* oven for 9-10 minutes.  YUM!