Cowboy Beans

When Hubby and I were married, three years ago, we got some very cool wedding gifts. One very unique gift we received was from my Aunt Marion. My aunt and uncle live in Malawi, Africa, with their family, serving as missionaries with African Bible Colleges. Unfortunately, because it wasn't a furlough year for them, they were unable to attend our wedding. However, they sent a very special present with my grandparents (also missionaries in Malawi).

It is a beautiful, African-made beanpot. Before I received the pot, along with instructions from my aunt (and a recipe- which I will share with you!), I had never heard of a beanpot. It is ceramic or stoneware (I'm not sure which) with a lid. I think it works much like a crock pot, designed to cook slow and low. If you don't have a beanpot, you may be able to try this recipe in your crock pot instead (although I haven't tested it!).

The recipe my aunt included with the special pot is SO good. I made it for our church's fourth of July barbecue last week and people couldn't stop raving about it! When so many wonderful ingredients are combined, how can you go wrong?

Cowboy Beans

(printable version)

makes approx. 8-10 side-dish servings

1/4 lb. bacon

1/4. lb. hamburger

1 onion, chopped

1 28 oz. can pork and beans

1 16 oz. can kidney beans, drained

1 16 oz. can butter beans, drained

1/2 cup brown sugar

1/3 cup white sugar

1/4 cup barbecue sauce

1/4 cup ketchup

1 TB mustard

2 TB molasses

a few drops of liquid smoke (optional)

Preheat oven to 250.

Fry and crumble the bacon. Brown hamburger and onions in bacon grease.

Combine all ingredients in beanpot and bake 4-5 hrs.

(If you don't have a beanpot, try using the crockpot on low for 4-6 hrs)

Copycat Cornbread: {Famous Dave's Sweet Corn Muffins}

Sometimes on chilly afternoons when I've pulled a leftover soup out of the freezer and put it in the crock pot, I feel a bit more adventurous about tackling a side dish. We have soup once a week (Wednesdays) and for a side we usually rotate between cornbread or muffins, rolls, and biscuits. This past Wednesday, we were having chicken tortilla soup (which I will share with you soon!), so corn muffins sounded like just the ticket.

 But, I've been a little bored lately with my standard corn muffin recipe. So, as usual when I'm looking for inspiration, I scoured the internet. I came across one blogger whose corn muffin recipe instantly got my attention. If you've ever been the the barbecue restaurant Famous Dave's, that should give you a clue. If you've never been to one, it is a chain featuring all things barbecue- and it's delicious! The atmosphere is what you would expect of a barbecue place, all about the meat and the hearty sides. One of those hearty sides is their famous corn muffins, slathered in honey butter. They are the perfect mix of sweet and savory, with a bit of corn crunch on the outside, while being absolutely moist inside. There is also just the faintest hint of a trademark "bite" in the aftertaste, owing to the dash of cayenne pepper.

As I looked down the list of ingredients, however, I was surprise by several unusual additions...cake mix? Mayonnaise?

 It intrigued me, so I had to try them. I was a little afraid the muffins would turn out like cupcakes with all that cake mix, but I needn't have worried. They were corn muffins through and through.

See? Very much a corn muffin. :)

And they were delicious (though I suspect, not low in calories...but that's beside the point)! And true to the original. Although I haven't been to Famous Dave's for awhile, I can testify that the flavor and texture stuck with me, and these make for a delicious home version when you're craving that legendary barbecue goodness.

I doubled the recipe (which ended up making about 32 muffins- perfect for freezing convenience!) because it called for a 9 oz. package of cake mix. I do not think such a size exists, the standard size being 18 oz. So, instead of leaving myself with half a box of cake mix to figure out what to do with, I simply doubled all the other ingredients as well.
Adding whole kernel corn to the mix (like Pennies on a Platter suggests) is not necessary- I don't believe they are found in the original, and I did not add it to mine (though I was in indecision about it, as you see the bag of corn in my picture!), but if you like whole corn in your cornbread, by all means, throw some in! I'm sure Famous Dave won't mind...much.

Can you resist me?

Sweet Corn Bread Muffins
(printable version)

adapted from Pennies on a Platter

makes about 32

4 cups yellow corn meal (finely ground- stone ground could result in very crunchy muffins)

1 package yellow cake mix (I used white)

4 tsp. baking powder

2 tsp. salt

1/4 tsp. cayenne pepper

1 cup milk

1 cup buttermilk

1/2 cup vegetable oil

4 eggs, beaten

4 TB brown sugar

4 TB honey

2 TB of Miracle Whip (I hate the stuff, so I just used mayo)

1 can of drained whole kernel corn, if desired

Whisk together first 5 ingredients, set aside. Combine next 6 ingredients in another bowl and mix well. Add to the cornmeal mixture and stir gently- there should be no lumps, but do not over mix. Fold in mayo and corn (if using).

Let rest, covered, in fridge 30 min. or overnight.

Preheat oven to 400. Fill greased muffin cups 2/3 full. Bake 15-20 min (mine were done at 15) or until tops are golden. Let cool in pan a few minutes; remove to wire rack. Serve with butter and honey if desired.

Source: Pennies on a Platter

A Taste of Summer (Barbecue Chicken Salad)

Yesterday was a beautiful day! The sunshine, singing birds, blooming flowers and warm temperature allowed me to finally put away thoughts of winter and look ahead to the warm season approaching. In fact, I got so caught up in the feeling, I donned my summer skirt and tank top and set to work making the switch in my closet. I brought down all my summer clothes from the box upstairs and happily bagged up the sweaters and heavy coats I have grown tired of wearing. How delightful it is to put away heavy material and dark colors and exchange them for light cottons, bright colors and floral prints!

Waffles were on the menu for dinner, but with the sun streaming in the window and the hour or so spent sunbathing on my porch, I simply couldn't bring myself to fix something so heavy. So, switching with a different day, I prepared a fairly new recipe find, "Amy's Barbecue Chicken Salad" (another one from the allrecipes.com cookbook!). It is fresh and light and full of flavor!

Since we don't have a barbecue yet, the last time I made this salad, I grilled the chicken on my George Foreman grill.

This time, however, I pan fried it. I'm sure it would be very tasty right off the grill, and I hope to try it that way one of these days! The recipe doesn't call for any seasoning on the chicken, but I sprinkled mine with a Barbecue seasoning from my Grandpa's company's line of seasonings: Dean's Natural Grill. Yum!

While the chicken was cooking, I washed a head of green leaf lettuce and chopped it and also a bunch of cilantro.

The recipe calls for a head of green leaf lettuce and a head of red leaf lettuce, but I leave the red out since Travis and I are only 2 people! The original recipe serves 8 as a side (Probably about 6 as a main dish). I forgot the tomato this time, so I went without, but I wish I had had one on hand! I also opened a can of corn and a can of black beans. I mixed all this together in a big salad bowl then added the chopped chicken. You could also serve the chicken on top of the salad in slices, if you like. I like mine mixed in.

Now for what goes on top! Instead of putting French fried onions on the whole salad, I sprinkle them on our individual servings, because if there are any leftovers, the onions get soggy. Then I mix together the dressing, a half and half combination of ranch and barbecue sauce.

I always use Hidden Valley Ranch and "Sweet Baby Ray's" barbecue sauce because of course, "the sauce is the boss!" :) We also save the dressing for our individual servings, for the same reason I mentioned before. For just the two of us, I halve the dressing recipe as well (the original makes 1 cup of dressing which is just too much for only one head of lettuce!).

This is a meal in itself, so you can serve it alone, or with some warm rolls or fresh fruit. It is a fresh, crispy taste of summer!

Amy's Barbecue Chicken Salad
(printable version)

by "Amyeh" on allrecipes.com

serves 8 as a side, 4 to 6 as a main dish

2 skinless, boneless chicken breast halves

1 head red leaf lettuce, rinsed and torn

1 head green leaf lettuce, rinsed and torn

1 fresh tomato, chopped

1 bunch cilantro, chopped

1 can whole kernel corn, drained

1 can black beans, drained

1 2.8 oz. can French fried onions

1/2 cup ranch dressing

1/2 cup barbecue sauce

Preheat grill for high heat. Lightly oil the grill grate. Place chicken on the grill and cook 6 min. per side, or until juices run clear. (You can also bake, fry or indoor grill the chicken- you decide!) Remove from heat, cool and slice (or chop!).

In a large bowl, mix the lettuces, tomato, cilantro, corn and black beans. Top with chicken and French fried onions.

In a small bowl, mix dressing and sauce. Serve on the side as a dipping sauce or toss with the salad to coat.