Slow-Cooked Ham and Bean Soup

This is my mother-in-law's recipe that I tweaked a little and made my own.  My kids complain when I make it and then eat seconds and thirds so I guess it tastes better than it sounds. :)  I usually use the leftovers from a baked ham (including the bone), but sometimes I just buy a small bone-in ham just for the soup.  Try to get the bean mix with a little packet of ham flavoring in it.  If you can't find one, any ham flavoring will work.  It does take most of a day to make, so plan ahead.

Slow-Cooked Ham and Bean Soup

2 lbs bone-in ham                     
1/4 cup brown sugar
1/2 teaspoon ground cloves
1 lb 15 bean mix
1 onion
1 stalk celery
1 carrot
seasoning packet from bean mix
1/4 cup brown sugar

1/2 teaspoon ground cloves

1/4 teaspoon marjoram

salt and pepper to taste

Put the ham in a big pot and add enough water to just cover the ham.  Bring to a boil and then lower heat and simmer for an hour or so.  Let it cool a little and then strain the broth from the solid stuff, saving the broth in a bowl.  Place the broth in the fridge to let the fat raise to the top and congeal (so you can skim it off later).  While that's in the fridge, pick all of the meat out of the fat and bones that you boiled before and put it back in the pot.  Rinse the beans and place them in the pot as well.  Finely chop the celery and onion, grate the carrot, and add them to the pot.  When the fat on the broth has congealed enough to scoop it off, do so and add the broth to the other ingredients.  Add the sugar and seasonings.  Pour enough water over the top to cover everything in the pot by an inch or so.  Bring to a boil, reduce heat to low, and simmer for 3-4 hours or until beans are tender.  Check the soup every so often to see if it needs more water (the beans will soak it up) and to stir everything.  Adjust seasoning to taste and serve.

This is great with hot homemade buttered rolls!

Enjoy!
Korrina

Marshmallow Bird Nests

I know this recipe has been around forever but it's one of my favorites for Easter.  Of course, I love cereal treats any time of year but this is when I get to put jelly beans with them.

Marshmallow Bird Nests

3 tablespoons margarine or butter
40 regular marshmallows or 4 cups mini marshmallows
6 cups chow mein noodles
jelly beans

Melt the butter in a big saucepan over low heat.  Add the marshmallows and stir until melted and smooth.  (I overheated the marshmallow in the batch I photographed and they did not mix up well, but I'm sure you get the idea.)  Add the chow mein noodles and stir well.  Spread some foil out on the counter and spray it with cooking spray.  Butter your hands and grab a small handful of the marshmallow mixture.  Working quickly, form the handful into a nest shape and lay on the foil.  Put a couple of jellybeans on the nest while it is still warm so they will stick.  Repeat for the rest of the mixture.  Wrap the nests in plastic wrap and put them in your kids' Easter baskets so you don't eat them all yourself. :P  (That's the only problem I have with these!)

Enjoy!
Korrina

BBQ Beans

Korrina's BBQ Beans

3 cans pork and beans
1 lb bacon, cooked and crumbled
1/4 cup barbeque sauce*
3 Tablespoons ketchup
1 teaspoon mustard
2 Tablespoons dried minced onion
liquid smoke to taste
Mix everything together and warm over low heat until heated through.

*I usually use my mother-in-laws bbq sauce recipe so here it is as well (you get two recipes in one this week):

Linda's Barbecue Sauce

24 ounces ketchup
3-7 drops liquid smoke
2 tablespoons vinegar
1 1/2 tablespoon worchestershire sauce
2/3 cup brown sugar

Mix everything together and pour what you don't need back into the ketchup bottle.  Make sure you label it so you don't confuse it with the ketchup.  (They are very similar in color.)

Actually, I remember eating this sauce in high school.  Linda was a school cook at my high school and I'll bet that's where she got this recipe.  Anyway...

Enjoy!

Korrina

Chicken Enchilada Casserole

This recipe is one of my family's favorites.  Although, my oldest daughter complains that she doesn't like it and then proceeds to eat seconds.  I call it a casserole instead of just "enchiladas" because everything is just layered in there like a lasagne-  I don't have time to fill and roll individual enchiladas for eight people.  If you want to put it together in individual enchiladas, go for it.  You'd just roll the beans, chicken, and olives up inside the tortillas and add the sauce and cheese over the top.

Chicken Enchilada Casserole

2 lbs chicken breasts
12 corn tortillas
2 10oz cans red enchilada sauce
2 cans black beans, drained
1 can black olives, sliced
3 cups shredded cheddar cheese
sour cream
Cube chicken and cook in a little oil over medium heat.  Spread 1/2 can sauce in bottom of 9x13 pan.  Arrange 4 tortillas over sauce.  Top with half of the chicken, half of the olives, 1 can of the beans, 1 cup cheese, and a half can of the sauce.  Add 4 more tortillas, remaining chicken and olives, another can of beans, 1 cup cheese and a half can of sauce.  Top with remaining tortillas, sauce and cheese.  Bake at 350 degrees for 30 minutes or until heated through.  Serve with sour cream.

Enjoy!
Korrina