Recipe of the Day



 


 

Chocolate Cornstarch Pudding

½ cup white sugar
3 tablespoons unsweetened cocoa powder
¼ cup cornstarch
1/8 teaspoon salt
2 ¾ cups milk
2 tablespoons butter at room temperature
1 teaspoon vanilla extract

 
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.  Makes 4 servings.


 
 
Baked Beans

8 ounces bacon
1 pound ground beef
½ cup chopped onion
2 (12 ounce) cans pinto beans, drained and rinsed
2 (15.5 ounce) cans butter beans, drained and rinsed
2 (15 ounce) cans pork and beans
1 cup barbeque sauce
1 cup ketchup
1 cup packed brown sugar


Place the bacon in a large, deep skillet and cook over medium-high heat until evenly brown. Drain on paper towels, crumble, and set aside. Drain bacon fat from the skillet. Using the same skillet, cook the ground beef and onion over medium heat, stirring until the meat is no longer pink, 5 to 7 minutes. Drain. Transfer the ground beef to a slow cooker. Add the pinto beans, butter beans, baked beans with pork, barbeque sauce, ketchup, and brown sugar to the ground beef mixture; stir to blend well. Cover and cook for 4 hours on High. Top each serving with crumbled bacon. Makes 6 servings.



 
Slow Cooker Chicken Barbecue

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
½ cup Italian salad dressing
¼ cup brown sugar
2 tablespoons Worcestershire sauce


Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.  Makes 6 servings.


 

Candied Carrots

1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
¼ cup packed brown sugar
1 pinch salt
1 pinch ground black pepper

 
Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage! Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!  Makes 4 servings.


 

Country Breakfast Casserole

1 (16 oz) package breakfast sausage
1 chopped green onion
2 cups shredded Cheddar cheese
6 eggs, lightly beaten
1 cup water
½ cup milk
1 (2.64 oz) package country gravy mix
6 slices bread, cut into 1 inch cubes
2 tablespoons melted butter
paprika to taste

 
Preheat oven to 325 degrees F. Grease an 11x8 inch baking dish. Brown sausage in a large skillet; drain fat. Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika. Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving. Makes 12 servings.