For those of you able to attend our Walk to Zion Celebration, you know how good the food was. And, for those of you who couldn’t make it, try these . . . .
Quick Southern-Style Baked Beans
Serves up to 18
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) baked beans
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté
pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan
and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5
minutes. Add beans and bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer
then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by
9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the
consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
1 (11 ounce) can white shoe peg corn drained
1 (15 ounce) can black beans, rinsed and drained
2 firm-ripe avocados, finely chopped
1 large tomato, seeded and diced
1 bunch green onion, thinly sliced
1/4 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
tortilla chips (I prefer Tostitos Scoops)
Directions: 1 Combine all ingredients (except chips) and toss together gently. 2 Serve room temperature
with tortilla chips.
S’more Cups from Pampered Chef (serving 24)
7 whole graham crackers (1 cup/250 mL finely crushed)
1/4 cup (50 mL) powdered sugar
6 tbsp (90 mL) butter, melted
4 bars (1.55 oz or 43 g each) milk chocolate candy, divided
12 large marshmallows
1.Preheat oven to 350°F (180°C). Place graham crackers into a large re-sealable plastic bag.
Finely crush into crumbs using a roller. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
2. Cut marshmallows in half crosswise using kitchen Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
3. Break remaining candy bars and place in a Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.
Cook's Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking. The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature. Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.