Northern Beans and Ham

I love the creaminess of the Northern Beans. When I make a big pot of beans I use my crock pot for slow cooking. I also try and use ham shanks because they release such great flavor. Ham shanks are also very meaty. 

They can be hard to find, but most times I can find them at Walmart. Usually when I see them I stock up and place a few packages in the freezer. If you cannot locate shanks then ham hocks or ham will work just as well. I also add a bit of brown sugar into my beans. Don't ask me why, it just makes them taste so good.

I have seen some folks use molasses but I prefer brown sugar. Don't worry it's not a huge amount, just enough to give them a good flavor.

Ingredients you will need: 1 -16 oz package Dried Northern beans, ham, salt, pepper, onion, water and brown Sugar (not pictured). 

Start by sorting the beans for any pebbles and rinse them under cold water. Soak the beans for 3 hours in a large bowl. Drain and rinse the beans. Add the the rinsed beans, onion, salt, pepper, and ham shanks, hocks or ham (chopped into large chunks) into the crock pot.

Add enough water to cover the beans by about 2 inches. (about 6 - 8 cups) Cover and cook on high for the first hour then turn the crock pot to low and cook for an additional 4 hours or until the beans are tender and a bit creamy.

Remove the ham shanks or hocks and pull off all of the meat. Return the meat to the crock pot and add the brown sugar. Sometimes I remove about a cup of the bean juice before adding the brown sugar. It's all up to you and how much water has cooked down with the beans.

  

Crock Pot Northern Beans & Ham

Ingredients: 
1 - 16 oz package package dried northern beans 
3 -4 meaty ham hock, shank or meaty ham bone (about 1 1/2 lbs)
1 - small onion, diced
water, enough to cover beans
salt & pepper to taste
1/4 - 1/3 - cup light brown sugar

Directions:

Sort the beans for any pebbles and rinse them under cold water. Soak the beans for 3 hours in a large bowl. Drain and rinse the beans. 

Add the the rinsed beans, onion, salt, pepper, and ham shanks, hocks or ham (chopped into large chunks) into the crock pot.

Add enough water to cover the beans by about 2 inches. (about 6 - 8 cups) Cover and cook on high for the first hour then turn the crock pot to low and cook for an additional 4 hours or until the beans are tender and a bit creamy.

Remove the ham shanks or hocks and pull off all of the meat. Return the meat to the crock pot and add the brown sugar. 

If there is a lot of juice in the cooked beans I will remove about a cup of the juice before adding the brown sugar. It all depends on how thick or thin you want the beans. Lightly mix to combine. Ladle into bowls and serve.

Note:  EVERY Crock pot is DIFFERENT. I have 3 crock pots and they all cook differently some hotter than others,  and some quicker than others, so the timing will be longer or shorter. I don't soak my northern beans before cooking because they cook tender after 5 hours of cooking in MY current crock pot. In my old crockpot, the beans were still not tender after 5 hours of cooking, so I have added to soak the beans prior to cooking in the recipe for anyone reading this.

Not My Mama's Meat Loaf

INGREDIENT LIST: ground beef, stove top stuffing mix, Lawry's seasoning salt, Worchesershire sauce, tomato sauce, 2 eggs, and minced onion. If adding a glaze to the top you can use ketchup, brown sugar and Worchesershire sauce.

Crush the stuffing mix using a food processor. I don't have a food processor, boy do I sure need one maybe one day. I used a zip lock bag and a rolling pin.

In a large mixing bowl, combine all of the ingredients, including the ground stuffing mix. Using your hands, mix the meat loaf ingredients. Don't over mix or you will get a tough meatloaf!
Mix until just combined and then press into a greased bread pan:
I chose to add a glaze on top, this is optional but so good. All I did was mix some ketchup, brown sugar and Worcestershire sauce together. Taste until it is sweet enough for you, then brush on top of the meatloaf.

Bake at 375 degrees for 40 - 50 minutes, or until juice runs clear and it's cooked through. Make sure to drain the loaf half-way through the baking.
Slice and serve. Sorry about the bad picture, but meatloaf isn't very photogenic anyways.

Ingredients: 

2 lbs - lean ground beef
1 - 6oz box - stove top stuffing mix (cornbread or chicken flavored)

1 - 8 oz can of tomato sauce
3 - tablespoons Worcestershire sauce
2 - beaten eggs
1 - small minced onion
few dashes of Lawry's seasoning salt
Glaze, optional 

Directions: 
In a food processor (or by hand) grind the stuffing mix until it's a fine crumb mixture. I don't like big chunks in my meatloaf.

In a large mixing bowl, combine all of the ingredients, including the ground stuffing mix. For best results, do this by using your hands to mix the ingredients.

Don't over mix or you will get a tough meatloaf! Mix until just combined and then press into a greased bread pan. 

Bake at 375 degrees for 40 -50 minutes, or until juice runs clear and it's cooked through.

Make sure to drain the loaf half-way through the baking. If you use a really lean burger, you won't have much to drain.

You can also use this recipe for meatballs or cook individual mini-loaves in greased muffin tins. Cool for 5 minutes and slice to serve.

Glaze:

Mix some ketchup, brown sugar and Worcestershire sauce together. Taste until it is sweet enough and the right combination of flavors for you. Brush on top of meat loaf and bake.
I save a bit of the glaze to brush more on top the last 5 minutes of baking.

Perfect Pot Roast

I love this recipe because it makes it's own gravy which is great over mashed potatoes or rice! You also just can't mess this up - it's perfect every time.

1 - 2 or 3 lb beef pot roast of your choice (I prefer chuck roast)
1 - 10.5 oz can golden mushroom or cream of mushroom soup
1 - packet Lipton beefy onion or onion soup mix (dry)
2 - tablespoons olive or vegetable oil (to sear the meat)
pepper (to taste)
3 - 4 carrots, cut into 2 inch pieces
4-5 med - large potatoes, quartered  or use whole new potatoes

Rinse the roast with water and pat dry with paper towels. Add 2 tablespoons olive or vegetable oil to a large skillet. Bring the heat up and really get that pan hot.

Add the roast and let it sear for about 5- 7 minutes per side. Add the seared roast to the crock pot. 

Sprinkle dry onion soup mix over the roast and add cream of mushroom soup. Cover and set slow cooker on low and cook for 6 - 7 hours. Turn pot roast over about half way through cooking time.

During the last hour of cooking prepare the carrots and potatoes. Peel carrots and potatoes and cut into pieces. I like to par-boil my veggies for about 8 - 10 minutes in a pot of water before adding to my crock pot. 

This way the veggies cook all the way through and they are not mushy when the roast is done. 

Drain the water off the potatoes and carrots and add to the crock pot the last hour of cooking. Season with a bit of pepper and cover and cook the last hour. 

The meat just falls apart and this recipes makes it own gravy. This is so wonderful the next day for roast beef sandwiches, or in flour tortillas or just warmed up and served with some rice.

Note: If you do not want to par boil the potatoes and carrots before adding. Then just add them the last 3-4 hours of cooking which is usually what I do.

Meaty Cornbread Skillet

Cheryl's Meaty Cornbread Skillet

Ingredients: 
2 - (7 ounce) pkgs Martha White Yellow Cornbread Mix (not corn muffin mix)
1 - pound ground beef or breakfast sausage
1/2 - cup onion, chopped
1 - clove garlic, minced
2 - 3 fresh jalapeno peppers, seeded and diced
salt and pepper, to taste
1 1/3 - cups buttermilk, well shaken
2 - eggs, well beaten
1 - (14 ounce) can creamed corn 
2 1/2  - cups cheddar, Colby Jack, or pepper jack cheese, shredded 
1 - tablespoon bacon grease 
cornmeal, for dusting of skillet

Directions:
In a large skillet brown the ground beef or breakfast sausage, onion, garlic, and diced jalapeno peppers. Drain off any excess grease from skillet. Season with salt and pepper and set aside. 

In a large bowl mix the corn bread mix according to package instructions (substituting buttermilk for milk and adding the beaten eggs). Add the cream corn and one cup of shredded cheese. Mix to combine and set aside. 

Preheat oven to 350 degrees. Add one tablespoon of bacon grease to a large cast iron skillet (mine measures 11 inches). Place the skillet into the hot oven until the bacon grease melts and the skillet is nice and hot. 

Remove skillet and sprinkle enough corn meal to lightly cover the bottom of the skillet (this gives the cornbread a crispy bottom). You know it's hot enough when the corn meal sizzles. 

Pour half of the cornbread batter into the pan. Add the meat mixture and the remaining 1 1/2 cups of shredded cheese. Pour the remaining cornbread batter over the meat. 

Place the skillet in a 350 degree oven and bake for 30 - 35 minutes or until the cornbread is lightly brown on top and cooked through. 

Test with a toothpick by inserting into the cornbread if it comes out clean it's done. Let cool, turn cornbread onto a serving plate, slice, and enjoy! 

Servings: 8

Cook's Note: I make this recipe with either ground beef or breakfast sausage. Trust me this dish is awesome either way. 

Cowboy Barbecue Baked Beans

Cowboy Barbecue Baked Beans {Bush's Baked Beans}

These meaty Cowboy Barbecue Baked Beans are perfect for camping, cookouts, potlucks, or served as a hearty dinner meal.  

Do you ever have those recipes that you think will go over great with your family only to find out in the end that they really didn't like it? That has happened a few times in my house, especially with my kids and it can be so disappointing.  Well today's recipe for these delicious Cowboy Barbecue Baked Beans is the total opposite!! 

My husband and I love baked beans, but my kids not so much so I wasn't sure how well this recipe would go over, but I'm happy to report that everyone loved it!!!! My daughter especially because she's already asking me to make it again. This is a huge win for me because it's always hard to find a meal that pleases everyone. 

This delicious, hearty barbecued baked bean dish is filled with ground beef, bacon, three kinds of beans, and is simmered in a sweet and smoky barbecue sauce. The best part about this recipe is that is calls for the convenience of Bush's ready-to-use canned beans which is a huge time saver.  

Bush's Brown Sugar Hickory Baked Beans are delicious on their own, but they're also perfect for added flavor and seasoning in a variety of barbecue dishes. I prepared this recipe in my Dutch oven, but you can easily adapt this recipe to a slow cooker making it perfect for cookouts, picnics or potlucks.

This recipe calls for Bush's Brown Sugar Hickory Baked Beans, Kidney Beans, and Butter Beans. If you're not a big fan of butter beans you can substitute by using cannellini beans or another favorite bean variety. I really think you can't go wrong with any of them. Let's get started on this simple recipe.   

In a large dutch oven over medium-high heat. Add ground beef, bacon, onion, bell  and garlic.Stir, cooking until ground beef is not longer pink, breaking up the ground beef into smaller pieces as it cooks. Drain any grease.  

Add the pinto bean seasoning, barbecue sauce, liquid smoke and water. Stir until blended. Add the Bush's Brown Sugar Hickory baked beans, butter beans and kidney beans and lightly stir. Bring the mixture to a boil, reduce heat to a low simmer, cover and cook on medium-low for 30 minutes.  

Ladle into bowls and serve. I baked up a skillet of honey cornbread to complete this delicious meal.     

Cowboy Barbecue Baked Beans

Ingredients:

1 - pound lean ground beef 

1/2 - pound regular or maple bacon, chopped

1 - small - medium onion, diced

1/2 - green bell pepper, diced

2 - cloves garlic, minced

1 - teaspoon Fiesta Pinto Bean Seasoning

1 - cup your favorite barbecue sauce 

1/2 - teaspoon liquid smoke 

1/2 - cup water

1 - 28 ounce can Bush's Brown Sugar Hickory Baked Beans

1 - 16 ounce can Bush's Butter or Cannellini beans, rinsed and drained

1 - 16 ounce can Bush's Kidney Beans, rinsed and drained

Directions: 

In a large dutch oven over medium-high heat. Add ground beef, bacon, onion, bell  and garlic. 

Stir, cooking until ground beef is not longer pink, breaking up the ground beef into smaller chunks as it cooks. Drain any grease.

Add the pinto bean seasoning, barbecue sauce, liquid smoke and water. Stir until blended.

Add the Bush's Brown Sugar Hickory baked beans, butter beans and kidney beans and lightly stir. 

Bring the mixture to a boil, reduce heat to a low simmer, cover and cook on medium-low for 30 minutes. Ladle into bowls and serve.

Servings: 8