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*

SERVINGS: 8-10


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!