Bush’s Baked Beans

Home Canned Better Than Bush's Baked Beans  🍲✨

 

Ingredients:

4 pounds navy beans, rinsed and sorted

2 quarts tomato juice

1 quart tomato sauce

1 cup chopped onion

2 cups brown sugar (not packed)

1/2 cup molasses

2 tablespoons apple cider vinegar

1 teaspoon allspice

2 teaspoons ground mustard

1 teaspoon salt

2 teaspoons black pepper

Directions:

Preheat & Prepare Beans: In a large pot, cover the navy beans with water and bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain and rinse the beans, then add fresh water and simmer for 20-30 minutes until the beans are tender but not falling apart.

Make the Sauce: In a separate large pot, combine the tomato juice, tomato sauce, chopped onion, brown sugar, molasses, apple cider vinegar, allspice, ground mustard, salt, and black pepper. Bring the mixture to a simmer over medium heat and cook for 5 minutes, stirring occasionally until the flavors meld together.

Prepare Jars: Sterilize 7 quart jars in a boiling water bath or dishwasher. Place 1 1/2 cups of the cooked beans into each jar. Ladle the sauce over the beans, leaving a 1-inch headspace at the top. Remove any air bubbles using a non-metallic utensil, and adjust the headspace as needed by adding more sauce.

Seal & Process: Wipe the rims of the jars with a clean, damp cloth. Place the sterilized lids on each jar and secure with rings until finger-tight. Process in a pressure canner at 10 pounds of pressure for 90 minutes (for quart jars) or 75 minutes (for pint jars).

Cool & Store: Carefully remove the jars from the canner and let them cool completely on a towel or cooling rack for 12-24 hours. Check that the lids have sealed properly. Label and store the jars in a cool, dark place for up to 1 year. Enjoy your homemade baked beans whenever the craving strikes!

Prep Time: 1 hour 30 minutes | Cooking Time: 90 minutes | Total Time: 3 hours

Kcal: 275 kcal per serving | Servings: Makes 7 quarts

Wendy’s Chili Recipe

 

Wendy's Chili Save this recipe for a crisp fall day ❤️

Ingredients

2 pounds fresh ground beef

1 quart tomato juice

1 (29-ounce) can tomato purée

1 (15-ounce) can red kidney beans, drained

1 (15-ounce) can pinto beans, drained

1 medium-large onion, chopped (about 1 1/2 cups)

1/2 cup diced celery

1/4 cup diced green bell pepper

1/4 cup chili powder (use less for milder chili)

1 teaspoon ground cumin (use more for real flavor)

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/8 teaspoon cayenne pepper

Directions

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

Spiced Apple Dutch Baby

A Fall Delight: Spiced Apple Dutch Baby

Indulge in the cozy flavors of fall with this delightful Spiced Apple Dutch Baby. This unique and delicious dessert features a puffy, pancake-like batter filled with warm and spiced apples. The perfect combination of sweet and tart, this Dutch Baby is sure to satisfy your cravings.

Whether you’re a seasoned baker or just starting out, this Spiced Apple Dutch Baby is incredibly easy to make. With simple ingredients and straightforward instructions, you can whip up this delicious treat in no time. Serve it warm with a dollop of whipped cream or a drizzle of maple syrup for an extra touch of indulgence.

• Author: Derek Birch (http://www.eyes-on-the-fries.com/)

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

• Yield: 4 servings 1x

• Category: Dessert

Ingredients

• 3 Tbsp sugar

• 1/4 tsp ground cinnamon

• 1/4 tsp ground cardamom

• 1 cup thinly sliced apples

• 2 Tbsp butter

• 3 eggs

• 1/2 cup milk

• 1/2 cup flour

• 1/2 tsp vanilla

• 1/8 tsp salt

• 1/3 cup caramel ice cream topping or dulce de leche, warmed (optional)

• Other optional toppings: powdered sugar, whipped cream

Instructions

• Preheat oven to 400F.

• In a medium bowl stir together 2 Tbsp of the granulated sugar and 1/8 tsp each of the cinnamon and cardamom.  Add apple slices; toss gently to coat.

• In a 12-inch oven-safe skillet melt butter over medium on stove top.  Add apple mixture.  Cook and stir until apples are tender and sugar mixture is bubbly, about 5 minutes.

• Meanwhile, in a blender combine eggs, milk, flour, vanilla, salt, remaining 1 Tbsp sugar, and remaining 1/8 tsp each cinnamon and cardamom.  Cover and blend until smooth.

• Pour batter over apples.  Bake until puffed and golden brown, 20-25 minutes.  Let stand 5 minutes (pancake will deflate as it cools).  Drizzle with caramel topping and sprinkle with powdered sugar.  Serve with shipped cream (if using) and additional ground cinna

mon.  Cut into quarters and serve.

Chicken Spinach Pasta Bake

 

Chicken Spinach Pasta Bake: A Hearty and Flavorful Meal

Indulge in the cheesy goodness of Chicken Spinach Pasta Bake, a classic dish that’s sure to satisfy. This comforting casserole features layers of tender pasta, flavorful sauce, and a creamy spinach mixture, topped with a generous layer of melted cheese. It’s the perfect combination of flavors and textures that will leave you craving more.

Whether you’re a seasoned cook or just starting out, Chicken Spinach Pasta Bake is incredibly easy to prepare. With simple ingredients and straightforward instructions, you can whip up this delicious meal in no time. It’s the ideal comfort food for a cozy night in or a family gathering.

• Author: Derek Birch
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Main Dish

Ingredients

UNITS SCALE

• 1 pound rigatoni pasta (or any similar shape) cooked according to the package directions
• 3 cups rotisserie chicken cooked and shredded
• 4 oz fresh spinach
• 1 stick (8 Tbsp) butter
• 1/2 cup flour
• 5 1/2 cups whole milk
• 1 1/2 tsp salt
• 3 cloves garlic, grated or minced finely
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp nutmeg
• 4 oz shredded cheese of choice – we used fontina but you can use mozzarella, gouda or your favorite
• salt and pepper to taste

Instructions

• Preheat your oven to 375F.  Grease an 13×9 baking dish.
• Cook the pasta until just under al dente (it will continue to cook in the oven).  Drain and set aside.
• In a saucepan over medium-high heat, melt your butter.  Once melted, add the garlic and mix well.  Then add your flour and whisk until combined and thick.  Add the milk to the butter/flour mixture and stir until the sauce is thick and creamy.  Add salt, pepper, paprika, oregano and nutmeg.  Mix until incorporated.
• In a large mixing bowl add in your pasta, chicken, spinach and mix.  Then add your bechamel sauce over the mixture and stir until it is all creamy and coated.
• Pour mixture into your 13×9 pan and evenly distribute.  Top with cheese.  Bake for 15-20 minutes until the dish is bubbly and the cheese is melted.  If the top isn’t golden brown, switch to broil for 2-3 minutes, watching closely to prevent burning.

Notes

• Add in any other semi-cooked vegetables to this that you like or have as a side dish.  We love zucchini & will add it!

Reuben Bake

 Homemade Reuben Bake 🥪🍞🧀

Ingredients:

1 can refrigerated crescent roll dough (8 oz)

1/2 lb sliced corned beef or pastrami

1/2 lb sliced Swiss cheese

1 cup sauerkraut, drained and squeezed dry

1/2 cup Russian or Thousand Island dressing

2 tablespoons Dijon mustard

1 tablespoon butter, melted

1 teaspoon caraway seeds (optional)

Fresh parsley for garnish (optional)

Directions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.

Prepare the Base:

Unroll half of the crescent roll dough and press it into the bottom of the prepared baking dish to create an even layer.

Layer the Ingredients:

Spread the Dijon mustard over the crescent dough base.

Layer the sliced corned beef or pastrami evenly over the dough.

Top with slices of Swiss cheese, covering the meat completely.

Evenly distribute the sauerkraut on top of the cheese.

Add Dressing:

Drizzle the Russian or Thousand Island dressing evenly over the sauerkraut.

Top with Crescent Dough:

Unroll the remaining crescent roll dough and place it on top of the filling, pressing the edges to seal.

Bake:

Brush the top of the dough with melted butter and sprinkle with caraway seeds if using.

Bake for 20-25 minutes or until the top is golden brown and fully cooked.

Serve:

Remove from the oven and let the Reuben bake cool for a few minutes.

Slice into squares, garnish with fresh parsley if desired, and serve warm.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6-8 | Calories: 450 kcal per serving

This Homemade Reuben Bake is an easy twist on the classic Reuben sandwich, packed with savory layers of corned beef, Swiss cheese, and tangy sauerkraut, all wrapped in buttery crescent dough!

Cowboy Oatmeal Cookies

 The Best Cowboy Cookies (and they are)

Barbara Bush’s recipe….

Ingredients:

1 cup (227 grams) unsalted butter, melted until browned.

1 and 1/2 cups (319 grams) light brown sugar, packed

1/2 cup (99 grams) granulated sugar

2 large eggs, at room temperature

1 large egg yolk, at room temperature

2 teaspoons pure vanilla extract

2 and 1/3 cups (270 grams) all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups (178 grams) old-fashioned oats

3/4 cup (60 grams) sweetened flaked coconut

1/2 cup (64 grams) pecans, roughly chopped, plus more for decorating

12 ounces (340 grams) semi-sweet chocolate chips

1 teaspoon flaky sea salt, optional

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside.

Prepare Wet Ingredients: In a large bowl, whisk together the melted browned butter, light brown sugar, and granulated sugar until well combined, about 2 minutes. The mixture may look slightly separated; this is normal.

Incorporate Eggs and Vanilla: Add the eggs and egg yolk one at a time, whisking well after each addition until fully combined. Whisk in the vanilla extract until incorporated.

Prepare Dry Ingredients: In another large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, oats, coconut, chopped pecans, and chocolate chips.

Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix just until all ingredients are combined. Be careful not to overmix.

Form Cookies: Using a cookie scoop or spoon, scoop out 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake: Bake the cookies, one sheet at a time, in the preheated oven for 12 minutes, or until the edges are golden and set while the centers are still slightly soft. If desired, press extra chocolate chips and pecans on top of the cookies immediately after they come out of the oven. Sprinkle with flaky sea salt for an extra touch of flavor.

Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Enjoy: Once completely cooled, serve these delicious Cowboy Cookies and enjoy their rich flavors and chewy texture!

These cookies are perfect for dessert or a sweet treat any time of day. Enjoy making and indulging in these flavorful delights!

Chocolate Chip Oatmeal Bars

 

4.47 from 15 votes

Chocolate Chip Oatmeal Bars

These Chocolate Chip Oatmeal Bars {AKA... Michigan Tech Wives Brownies} are packed with brown sugar, oatmeal and chocolate chips in every bite!

Prep Time15minutes mins

Cook Time25minutes mins

Total Time40minutes mins

Course: Dessert

Cuisine: American

Keyword: bake sale, comfort food, picnic

 

Servings: 20

Calories: 329kcal

 

Author: Julie Clark

Ingredients

• 1 cup butter (softened)
• 1 pound brown sugar (about 2 1/3 cups packed)
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups quick cooking oats
• 12 ounces mini chocolate chips

Instructions

• Preheat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray.
• In a large bowl, cream the butter and sugar together using a stand mixer or hand mixer. 
• Add in the eggs and vanilla. Mix well.
• In another bowl, mix together the dry ingredients. Then add in the dry ingredients to the wet and mix until combined. The batter will be very thick.
• Fold in the chocolate chips.
• Spread the batter in the prepared pan and bake the brownies for 25 minutes* or until the edges are golden brown and the bars look slightly puffed all over.
• The bars will be very gooey right when they come out of the oven. You can allow them to cool slightly before cutting so you get cleaner slices.
• Best served warm with ice cream! Store in an airtight container.