Pork and Beans Bread

I got this recipe from the book "Plum Pudding Murder" by Joanne Fluke. It taste like Zuchini Bread. Try it before you turn your nose up at it!!!!!!

1 (15 oz) can of pork and beans
4 eggs, beaten
1 cup vegetable oil
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup chopped pecans or walnuts
3 cups all-purpose flour

Spray two 9x5x3-inch deep loaf pans with Pam. Don't drain the pork and beans. Pour them into a food processor or blender, juice and all, and process them until they're pureed smooth with no lumps. Place the beatne eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well. Add the vegetable oil and the vanilla extract. Mix well. Add the sugar and mix it in. then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated. Stir in the chopped nuts. Add the flour in one-cup increments, stirring after each addition. Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan. Bake at 350 degrees F for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes. Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread and then tip it out onto the wire rack. Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.

Do we look like dorks or what?

Kay wears his headphones because his 4 wheeler is noisy. I wear the handkerchief to keep the dust out. We have fun!!!!

Brazilian Meat Loaf

I got this recipe from Alessandra Wortmann when she appeared on Good Things Utah. She also has a blog at http://howicook.com/. My changes were Lipton beefy onion soup, no ham, and red bell pepper. I think this can be layered in a meat loaf pan. I think it would be fun to try it with the makings of pizza inside or a hamburger foil dinner makings inside. It has very good flavor.

2 lbs ground beef

1 package Lipton onion soup mix

1 large carrot

2 boiled eggs

6-8 slices of ham

4 ounces shredded cheese (mozzarella or cheddar)

1 tablespoon mayonnaise

3-4 slices of bacon

Oil (just enough to spray on your hands)

Mix onion osup mix and ground beef together, set aside. Put a large sheet of plastic wrap on the counter and spray it with oil. Then pad the meat mixture open to about a 13x8 rectangle (just like you soul for thin hamburgers). You may need to spray your hands with a little oil to make it easier to spread the meat. You want a nice thin layer. Then top it with the ham slices, carrots, sliced eggs and cheese. Starting with the side closer to you, roll the meat. Use the plastic to help you form the loaf. Transfer it to a cookie sheet (lined with foil). Spread the mayonnaise on top. Add strips of bacon over the top, wrapping around the sides fo the loaf. Bake at 350 degrees F for 40-50 minutes.

OPTIONS: Filling ideas: Spinach and cream cheese; 3 cheeses; prosciutto, artichoke hearts and brie; vegetables (green peppers, red pepopers, carrots, spinach, olives); all meat (ham, pepperoni and sausage). Another Option is to use ground chicken, sausage or turkey instead of beef.

Buttered Noodles with Chives

I got this recipe from The Neelys on Food Network. I used what I had in the house, which was Fettuncini, sweet onion, dried chives and Mizathra cheese. We really liked this recipe!!

1 (12 oz) package wide egg noodles
4 tablespoons unsalted butter, divided
1 small shallot, finely diced
2 cloves garlic, finely diced
Kosher salt and freshly ground black pepper
2 tablespoons minced chives
2 tablespoon grated Parmesan cheese
1 tablespoon lemon juice

Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a collander and set aside. Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and when melted stir in the chives, Parmesan and lemon. Add the noodles to the skillet and toss to combine.