recipe

KNR, p. 155 “Triple Baked Beans with Bacon”

 

WTripleBakedBeansIMG_4591-2
It’s near the end of the Major League Baseball season and one of our teams made it into the playoffs! I won’t mention which one it is because I don’t want to jinx their chances. 😉

 

In honor of a great finish to the regular season, the neighbors are having a garage cookout – it’s too cold to stay outside in the backyard for long – and we thought we’d try a new baked bean recipe to go along with the hot dogs and hamburgers our buddies are serving.

 

Easy, tasty and we can make it last minute or the day ahead. Day before prep means that the flavors will be more intense on the day of the party.

 

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Triple Baked Beans
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 - 15 oz. can black beans
  • 1 - 15 oz. can pinto beans
  • 1 - 15 oz. can northern beans
  • 1 cup brown sugar
  • 1 Tablespoon mustard powder (Colman's has a great flavor)
  • 1 heaping Tablespoon green chilies
  • 2-3 strips bacon, cooked, drained & chopped
Instructions
  1. Pour off most of the liquid from each of the cans of beans.
  2. Place all the beans into a large mixing bowl.
  3. Add brown sugar, mustard powder, and chilies and stir until well mixed.
  4. Pour mixture into shallow 2 quart baking dish and bake at 350 degrees for 30 minutes.
  5. Stir the mixture and then add the cooked bacon. Stir again.
  6. Stir every 15 minutes until the beans are tender – about an hour total.

 

Serve with corn bread and enjoy!  🙂

 

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KNR, p. 54 “Kerrian’s Summer Quiche.”

 

We had a bumper crop of tomatoes in July. We gave away a couple of bushels to the neighbors, but they stopped answering their doorbells. We were getting buried under Beefsteaks, so the mailman got a bag or two. Ditto the guys down at the precinct.

Sheila canned, sliced, stewed, and diced tomatoes for weeks. We were running out of ways to serve up the big guys and still they kept popping off the vines. That is, up until my buddy across the street harvested his zucchini. We traded zucchini for tomatoes and gave him Sheila’s recipe for Summer Quiche. Great deal! She made a dozen pies and froze them for later. I used to be a meat and potatoes guy, but after Jamaica, I’ll eat almost anything. And, to my surprise, nobody ever died from eating quiche. Or a salad.

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Kerrian's Summer Quiche
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
Ingredients
  • Deep-dish pie shell
  • 1 stick margarine
  • 1 Tbs. onion powder
  • 4 cups thinly sliced zucchini (chopped broccoli crowns also work well)
  • 1 Tbs. dried parsley
  • 1/2 tsp. dried oregano
  • 1 tsp. dried basil
  • 2 jumbo eggs, beaten
  • 1 1/4 cups low skim shredded mozzarella
  • 1 3/4 cups shredded cheddar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt (or to taste)
  • 2 ripe sliced medium tomatoes
Instructions
  1. Pre-heat deep-dish pie shell for 6-8 minutes in 350 oven. Remove.
  2. Melt margarine in large non-stick frying pan.
  3. Add onion powder and zucchini, sauté 10 minutes, stirring until zucchini is heated through.
  4. Add parsley, oregano and basil, stir briefly.
  5. Add garlic powder and salt to taste.
  6. Saute briefly, take off heat.
  7. In medium bowl, mix eggs, mozzarella and sharp cheddar.
  8. Add to mixture in pan, heat for 5 minutes on low heat, stirring until well blended.
  9. Pour into deep-dish pie shell.
  10. Arrange tomato slices on top.
  11. Bake 30-40 minutes at 350 until firm in center and cheese is light golden brown on top.
  12. Let cool for 10 minutes, then slice and serve with salad.

 

*Photo by Patti Phillips

 

 

 

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KNR, p. 45 “Kerrian’s Creamy Chocolate Cheesecake”

 

We always serve special desserts on holiday weekends, whether we are having an all day BBQ, guests at a special meal, or a sit-down dinner after church. Sheila and I work as a team on the desserts. She bakes them and I do the taste-testing while she works on the balance of sugar and chocolate. Teamwork pays off!

Sunday’s recipe is a creamy chocolate cheesecake. Sheila says that it was easy to make. It was easy to eat the samples.

Creamy Chocolate Cheesecake

Sheila and Charlie Kerrian
Print Recipe
Course Dessert
Servings 8

Equipment

  • 8" springform pan
  • parchment paper
  • pot with double-boiler insert
  • standing mixer with large bowl & paddle attachment

Ingredients
  

  • 1 teaspoon vegetable oil for spring-form pan - we use almond oil
  • 20 2" chocolate chip cookies
  • 4 Tablespoons butter (salted)
  • 10 oz Ghirardelli milk chocolate baking chips
  • 10 oz Ghirardelli semi-sweet chocolate chips
  • 1/3 cup extra fine sugar
  • 12 oz whipped cream cheese
  • 1 pint heavy cream
  • 2 Tablespoons Bailey's Irish Cream
  • sour cream & fresh fruit for garnish

Instructions
 

  • Line the bottom of the pan with parchment paper and wipe the sides with oil.
  • Crush the cookies with a rolling pin.
  • Melt the butter in a sauce pan, remove from heat, then stir in the crushed cookies.
  • Press the cookie/butter mixture into the bottom (and 1/2 inch up the sides) of the prepared pan. Chill in refrigerator for at least 30minutes.
  • Place all the chocolate into the top of the double-boiler, with gently simmering water in the bottom. Melt the chocolate, stirring frequently until thoroughly blended and remove from heat.
  • Add sugar and cream cheese to the mixing bowl and beat on lowest speed until smooth.
  • Slowly add the heavy cream and beat on the lowest setting until thick and creamy.
  • Slowly add the melted chocolate and continue to beat on lowest setting until thoroughly blended. Scrape down sides and bottom of bowl and beat again.
  • Add Bailey’s and mix until blended. Mixture should now have thick pudding consistency.
  • Spoon into the spring-form pan and then level the surface with butter knife or spoon.
  • Chill in refrigerator for 2-3 hours (until very firm).
  • Transfer to cake plate and serve with fresh fruit and sour cream. Also nice with ice cream.

 

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If you don’t own a spring-form pan, or are not comfortable using one, the recipe will also work nicely in a 9” deep-dish disposable pie pan. Press the cookie crumb/butter mixture into the bottom and up the sides of the unlined disposable pan, then follow the rest of the directions as written.

Spoon any extra filling into ramekins, chill, garnish with fruit, and serve as individual desserts.

*This recipe first appeared on chocolate guru Janet Rudolph’s site: www.DyingforChocolate.com

*The photo was taken by Patti Phillips. We promise that no bodies have ever been discovered in Kerrian’s Kitchen. 😉

 

 

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