Rochelle’s Baked Beans

Rochelle’s Baked Beans

1/2 bag frozen lima beans, thawed

1 can kidney beans, drained

1 can pork pit beans

1 cup chopped onion

1/2 cup ketchup

1/2 - 1lb. ground beef

1 tsp. mustard

3/4 c. brown sugar

1/2 c. bacon

Brown bacon, ground beef and onion. Stir in remaining ingredients. Bake @ 350degrees for 1 hour 

Chocolate Oreo Cake

 Chocolate Oreo Cake

Cake:

2 C. sugar                                         2 eggs

1 ¾ C. flour                                       1 C. milk

¾ C. Hershey’s cocoa                    ½ C. oil

1 ½ tsp. baking powder                  2 tsp. vanilla

1 ½ tsp. baking soda                      1 C. boiling water

1 tsp. salt

15 Oreos:  separate, cut cream sides in half.  Reserve remaining cookie sides.

Pre-heat oven to 350.  Prepare two 9 inch cake pans, line with parchment, grease and lightly flour. 

Place halved cream side cookies in one pan- cream side up.

Sift together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 

Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water.  (Batter will be thin.)   Bake 30-35 minutes.  Cool 10 minutes.  Remove from pans and cool completely. 

Frosting:

½ cup butter, melted

2/3 cup cocoa

3 cups powdered sugar

½ cup milk

1 tsp. vanilla

Stir butter into cocoa. Alternately add sugar and milk, beat to spreading consistency.

Filling:

1/3 cup whipping cream

2 tsp. powdered sugar

small dash vanilla

1/8 C. Oreo cookie crumbs, from reserved Oreo cookie sides. 

Whip cream, sugar and vanilla until stiff.  Gently fold in crumbs. 

Place cake layer with Oreos on the bottom of serving plate.  Frost, then make a dam with frosting around the edge.  Spread filling in center of cake.  Place remaining layer and frost. 

Optional: Cut more Oeros in half and pave around bottom edge of cake. 

Chicken Enchilada Casserole

Chicken Enchilada Casserole

8 large flour tortillas

½ cup onion

2 T. butter

4 cups cooked chicken, cubed

1 cup sour cream

6 oz can diced green chilies

1 can cream of chicken soup

10 oz chicken broth

2 T. cornstarch

1 tsp. garlic salt

1 tsp. chili powder

16 oz. grated cheddar/ Mexican mix cheese

Saute onion in butter.  Stir cornstarch into the chicken broth and add to onions.  Cook until thick.  Add spices and the rest of tingredients except cheese and tortillas.  Put small amount of creamed mixture in bottom of greased 9 x 13 pan.  Soften tortillas in microwave for 30 seconds. Tear half of tortillas in small pieces and lay on top of sauce.  Next, layer 1/2 the chicken, ½ the sauce and ½ the cheese.  Repeat. Bake at 350 for 30 minutes.

Cranberry Meatloaf

Cranberry Meatloaf

1 lb. ground beef

1 cup cooked white rice

½ cup tomato juice

1 egg slightly beaten

¼ cup minced onion

1 ½ tsp. salt

Mix all ingredients and form into 4 small loaves the size of a medium potato. 

Put in a 9 x 13 baking dish.

Sauce:

2 cups whole cranberry sauce (1 lb. can)

1/3 cup brown sugar

1 T. lemon juice

Mix together and spoon over loaves.

Bake 350 degrees for 40 minutes. 

Raspberry almond shortbread thumbprints

Raspberry almond shortbread thumbprints

 

2/3 c sugar

1 c butter

½ tsp almond extract

2 c flour

Raspberry jam

 

Cream together butter, sugar, and almond extract.  Add flour.  Roll into balls and make an indent with your thumb, add jam to indent.  Bake in preheated 350 degree oven for 14-18 minutes until edges are very slightly browned.  Do not overbake.  Drizzle with glaze of 1 c powdered sugar, 1 ½ tsp almond extract and 2 to 3 tsp water.

Quiche

1 thawed frozen pie crust
6 eggs
1/2 cup heavy cream
3/4 cup whole milk
1/2 teaspoon salt
ground pepper to taste
1 cup shredded swiss cheese
1 scallion, thinly chopped
1 cup baby spinach leaves
3/4 cup diced ham OR 1 lb. bacon, cooked, chopped and drained


Preheat oven to 375.  Grease a 9 inch pie plate or quiche pan.  Press pie crust into pan and clean off the edges to make it look pretty.  Bake pie crust for 10 minutes.

Meanwhile, whip eggs, cream, milk, salt and pepper in a bowl with a whisk by hand for no more than 30 seconds.  

Fill slightly cooled pie crust with meat, cheese and scallion.

Pour egg mixture into pie.  Do not overfill.

Press spinach leaves into the quiche, but let them settle at the top of the pie.

Bake for 15 minutes at 375 and then for 55 minutes at 350.