Martha Martha!

This is too easy to be believed. A great side for BBQ's.

(Bon Appetit, July 2006)

2 cups 1/2 inch cubes of cooked ham

1 15oz can diced tomatoes, drained

1 15oz can pork & beans, rinsed and drained

1 15oz can black beans, rinsed and drained

1 15oz can butter beans, rinsed and drained

1 15 oz can pinto beans, rinsed and drained

1 lg onion, chopped

1 green pepper, chopped

1 red pepper, chopped

1/2 cup lemon lime soda

1/2 cup cola flavored soda

1/2 cup packed brown sugar

2 tsp curry

1/2 tsp dried savory

1/2 tsp garlic powder

1/4 cayenne pepper

Method: Dump everything into a big pot, bring to boil, then reduce heat and simmer until thickened, about 20 minutes

A little fussy, but worth it.  Great for the holidays. serves 10-15.

1-1/2 dried apricot halves

1/2 cup pecans

1 clove garlic

1/2 tsp salt

1/4 tsp pepper

2 tbsp dried thyme, divided

1/4 cup molasses, divided

1/4 cup peanut or vegetable oil, divided

1- 5lb boneless rolled pork loin roast

1 cup bourbon

1 cup chicken broth

1/4 cup whipping cream

1/4 tsp salt

Method:  In food processor add first 5 ingredients, process until coarsely chopped. Add 1 tbsp thyme, 1 tbsp molasses, & 2 tbsp oil, process until mixture is finely chopped.

Remove pork loins halves, and trim excess fat. Make a cut lengthwise down the center of each piece, cutting to but not through the bottom.  Starting from center cut, slice horizontally toward one side, stopping 1/2 inch from end.  repeat on other half.  Flatten with rolling pin to 1/2 in thickness.

Spread apricot mixture evenly on top of pork.  Roll each loin half separately starting with long side.  Secure with string and place seam side down in shallow roasting pan. Brush with remaining oil and rub with remaining thyme.

Bring bourbon, chicken broth and remaining 3 tbsp molasses to a boil in a large sauce pan.  Remove from heat, ignite bourbon mixture.  When flames die, pour over roasts. Bake at 350 from 1 to 1-1/2 hours or until thermometer reads 160. remove pork from pan, reserving drippings.

Add whipping cream & salt to pan drippings, stir over med high heat until slightly thickened.

Slice roasts and serve with sauce.

This is jut a simple classic chocolate cake, which I have now used for the boy's Birthdays, three years running. What's really great about it (aside from being completely yummy), is that it's really fast and easy to make.

1-1/2 cups sugar

3/4 cup unsweetened cocoa powder

3/4 tsp salt

1/3 cup vegetable oil

1-1/2 tsp baking soda

1-1/2 cups hot water

1-3/4 cups all purpose flour

2 eggs

1-1/2 tsp vanilla

Method: Butter and flour 13x9x2 pan. Mix sugar, coca and salt in a large bowl, pour in oil- do not stir. In a small bowl, Add hot water to soda, whisk until bubbles quit. Add soda mixture to cocoa mixture and beat with hand mixer until cool. Beat in flour, then eggs, then vanilla. Bake in pan at 350 about 25 minutes. Serve plain, or as I like to serve it, with classic cream cheese frosting.

Delicious, healthy, and easy on the pantry budget.

1 lg onion, coarsely chopped

1 tbsp olive oil

1 28 oz can diced tomatoes, drained, or whole tomatoes drained & chopped

2/3 cup picante sauce

1-1/2 tsp cumin

1 tsp salt

1 15oz can black beans

1 med green pepper, cut into 3/4 in pieces

1 med red pepper, cut into 3/4 in pieces

1 large yellow squash or zucchini, cut into 1/2 in pieces

Chopped fresh cilantro

hot cooked rice

Method:  Cook onion in Dutch oven until tender. Add tomatoes, and next four ingredients.  Bring to a boil, cover reduce heat and simmer 5 minutes.  Stir in beans, peppers and squash.  Cover and cook over med heat until veggies are tender.  Serve over rice, garnish with cheddar cheese, sour cream and chopped fresh cilantro.

This is simply THE BOMB! If you like chocolate & peanut butter, it doesn't get any better than this. Plus, it's not fussy.  

Bon Apetit, Aug 2006

7 graham crackers, coarsely broken

1/4 cup unsalted, melted butter

4 tbsp sugar, divided

1 1/3 cups bittersweet of semisweet chocolate chips (8oz)

2/3 cup AND 1 3/4 cup chilled whipping cream, divided

2 tbsp light corn syrup

2 tsp vanilla extract, divided

6 oz (1 cup) peanut butter chips

2 tbsp creamy peanut butter (do NOT use old fashioned or fresh ground)

Method:

With oven at 350, grease a 9" glass pie plate.  Blend crackers, butter and 2 tbsp sugar in a processor until it gets lumpy. Press into pie plate along bottom and sides. Bake for 15 minutes, or until lightly browned.

combine choc. chips, 2/3 cup cream, syrup and 1 tsp vanilla in microwave safe bowl. Heat  on medium until chips are soft, about 3 minutes. whisk until blended and smooth. Spread mixture along bottom of pie crust, and put in freezer for 10 minutes.

microwave peanut butter chips and 3/4 cup cream in large bowl, 15 sec intervals until chips soften. Then whisk in peanut butter and 1 tsp vanilla.  Cool to luke warm.

Beat remaining 1 cup cream & 2 tbsp sugar in med bowl until thick, but not holding peaks. Fold cream into peanut butter mixture in three additions.  Spoon mousse over chocolate layer. Chill at least 1 hour.

For garnish, you can melt more choc chips and string over the top. lovely.