Tuesday, November 13, 2007

A Pinch of This & That

Between looking at the picture of those donuts every time I open my blog and recently watching Ratatouille (loved that movie!) I have been in a food mood!! Maybe it's also the change of season bringing soups that warm the soul, the oven that warms the house while the smell of (hopefully) delicious food fills the air! So on that note, I have also been tagged by Jenny to share a favorite recipe. (Be sure to check out her site for everyone else's recipes)

Well, my friends, it is your lucky day! Because I am going to share TWO with you!! :)
I just couldn't decide between them so here you go:

Sally's Baked Beans
~*~these are not your traditional baked beans...but SO much more! The twist of sweetness melts everyone's taste buds! This recipe is named after my grandmother's best friend, who brought them to every family function. I just made these for a church fellowship and there was not a single bean left in the pot! (I also apologize for NOT having a picture)

16 oz. can of kidney beans, drained
16 oz. can of butter beans, drained
28.5 oz. can of baked beans, drained
1/2 lb bacon, cooked, drained & diced
2 lg. onions, cut into small slices
3/4 c. dark brown sugar
1/4 c. cider vinegar
4-6 cloves of garlic (or as much as 1 Tbs. of jarred minced garlic)
1 tsp dried mustard
olive oil

1. Cook bacon, onion & garlic in oil until soft, about 8-10 min, stirring.
2. Stir in brown sugar, cider vinegar & mustard and simmer for 20 min.
3. Stir in the beans. (To drain, dump them into a large collendar and stir)
**beware: you need a large pan! I used a 3qt. saute pan which was perfect.
4. Bake uncovered for 1 hour at 350*


Buffalo Chicken Dip
I have my dear friend Stephanie to thank for introducing this "layered addiction" to us when she visited this past summer. I just made this last night and I love it more and more every time! This is defintely a GREAT guy recipe. It's ooey-gooey, melt-in-you-mouth goodness makes it nearly impossible to resist seconds! (And PERFECT for football season).

4 large chicken breasts
1 jar of Frank's Hot Sauce, buffalo flavor
2 bricks of cream cheese
1 bottle of ranch or blue cheese dressing (we prefer ranch)
8 oz. of finely shredded cheddar cheese

1. Boil chicken until cooked. Drain & shred with two forks (*warning: this takes quite a bit of time). Spread chicken out evenly in a 9 x 13 pan. Pour buffalo sauce over the chicken and genlty stir to combine.
2. On stovetop, melt together cream cheese and dressing, stirring frequently. Pour over the chicken, spreading evenly to maintain a layered effect.
3. Sprinkle Cheese on top to finish the top layer. Heat in 350* oven for about 20 min. until heated through.
4. Serve with *Tortilla Scoops and celery sticks.

SERVINGS: 4-5 (with leftovers)

Now I tag Leah, Debbie, Beth, Tammy, Jill & Stephanie
I know some of you have recently posted a great looking recipe...so you could just link it to that post! If you are able, be sure to visit Jenny's site to add your recipe to the list!


Stephanie (Wolynes) Steinbart said...

Ok, you are a big jerk to use my only decent recipe and then to tag me...just for that, I hope you gain a pound the next time you eat that dip!

Erin Neiner said...

GRRR! SO SORRY. Hmmmmm, I'll let you off the hook if you post some kid-friendly thing!! OR pics from your house!!!! ;)

TwoMuths said...

Hey Erin! Thanks for linking at my site - but could you change the link to mine to


I think you put someone else's blog in there...Thanks!

Erin Neiner said...

Jenny---sorry about that! It's all taken care of! :)

Rachel said...

That buffalo chicken dip looks fabulous!! My husband would like to try it sometime:). Although, he'll probably add tons of hot sauce - the hotter the better for him:).

Loraena said...

Okay, between these and your donuts, I'm starving!! Haven't had much time to cook lately, but I might just have to find a way to remedy that now.

Highsmith Girls said...

I don't believe they have Franks buffalo sauce here. Can you tell me how big the jar is, so i can find a substitute? I would love to make this tomorrow night for the big football game.

Erin Neiner said...

Hey Cutter: :)
The bottle is 12oz. It is by the bbq sauce around here. You can also substitute it with a hot sauce if you don't mind it being spicy, but it does leave out that yummy buffalo flavor.