Bunkhouse Beans

Sorry, no picture - running out the door once again and didn't take the time to stop for my camera! This was a great side dish for the potluck that I went too... Although we didn't have burgers or hot dogs like I was thinking we were going to when I planned this side dish it still went well with the shredded turkey that we had. I like that it was not your normal cold salad for the potluck and it was super easy to throw together the night before and plug in the next day! I chose to bump it up a notch with the jalapeno and also throw in the brown sugar for a sweeter taste... it was delicious!

Bunkhouse Beans
(recipe found on justapinch.com)

1 cup salsa
2/3 cup barbecue sauce
1 whole sweet onion, chopped
2 cans (28 ounces each) pork and beans
1 can (15 ounces) chili beans
1 can black beans, rinsed and drained
4 sausage links, kielbasa, bacon (cooked and drained), or other meat of choice
1 jalapeno pepper, chopped, optional (for those who like it spicy)
2/3 cup brown sugar, optional (for those who like their baked beans on the sweeter side)

Combine all ingredients in a slow cooker, stir to combine, set on low for 6-8 hours stirring occasionally (if you are able). When mixture has thickened and is hot and bubbly, it is ready to eat!

Slow Cooker BBQ Pork Ribs

I made these for the hubs birthday dinner, which he ended up not being home for... Work has been crazy for him and while he was supposed to be home for his birthday, he ended up being gone. But, my dad, the kids and I had a fabulous meal of ribs and Corn Casserole! These were falling off the bone good and had a yummy taste... This was a super easy meal to throw together and it smelled fabulous while it was cooking in the crock pot all day long! :)

Slow Cooker BBQ Pork Ribs
(recipe found on pillsbury.com)

3 pounds pork loin ribs
2 cups ketchup
1/2 cup cider vinegar
1/3 cup packed dark brown sugar
3 tablespoons spicy brown mustard
3 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper

Spray 4-5 quart slow cooker with cooking spray. Place ribs in slow cooker. In medium bowl, mix all remaining ingredients. Pour over ribs. Cover; cook on low 9 to 10 hours.

Weekly Line Up - 9/5-9/11

School is back in session, normal routine reigns over my house and I have fewer kids in my daycare this year... This all adds up to being able to try some new things in my kitchen! This past week I tried some plum jam that I haven't attempted before and then did my own twist on it right after that. I can't wait to share the results with you! But, back to school also means back to the craziness that is life with 4 kids, 3 of which are in school and running in different directions at all times... So, quick and easy meals are on the menu for this week! Enjoy!

Friday - *Bacon Cheeseburger Nacho Bake
Saturday - Pick Your Own Night (For the kiddos!)/*Hot Pepper Plum Jam over Cream Cheese (What I am bringing to the party that we are heading to!)
Sunday - Pizza Casserole
Monday - eggs/toast
Tuesday - Hubby's Favorite Crepes
Wednesday - *Tortellini Bake
Thursday - Slow Cooker White Bean Soup

Extras: *Brown Sugar Oatmeal Cookies with Pecans and Raisins, *Blueberry Lemon Tea Bread

* = New Recipes

Braided Spaghetti Bread

I don't know why I waited so long to make this! I have had it pinned forever and it just looked so calorie laden that I felt like it was a lot to make... It was pretty easy to throw together and it was super fantastically tasty! Wow... I wish I would have made a double batch of this because I want leftovers for tomorrow!! The kids had a great time eating this spaghetti like a sandwich.

Braided Spaghetti Bread
(recipe found on rhodesbread.com)

1 loaf bread dough, thawed to room temperature
6 ounces spaghetti, cooked
1 cup spaghetti sauce
1/2 pound ground beef
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
garlic salt

Let bread dough thaw 2-3 hours. Brown ground beef and add spaghetti sauce to browned beef. Cook spaghetti according to package instructions. Drain and add to spaghetti sauce. Let cool. Spray parchment paper lightly with cooking spray. Roll loaf into a 12x16" rectangle. Let rest 10-15 minutes. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with cheese cubes. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid on parchment paper and place on a large baking sheet. Brush with egg white and sprinkle with Parmesan cheese and garlic salt. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Honey Garlic Pork Chops

These chops were fabulous!! They were super tasty and saucy... The kids couldn't get enough of them and were disappointed that I didn't make enough for two a piece... They were a bit more time consuming with having to baste every five minutes, but I was able to get some homework done with the kids while they were cooking. Next time I make these I would love to try them on the grill... That was my plan for this time, but the rain was coming down hard and I didn't have the hubs to send out in the monsoon! :) I think it would be fantastic on chicken as well. It definitely makes a lot of sauce, so don't be sparing with the basting...

Honey Garlic Pork Chops
(recipe found on justapinch.com)

1 1/2 pounds pork chops
1 cup ketchup
1/3 cup honey
1/4 cup soy sauce
3 cloves garlic, minced
salt and pepper

In a medium bowl stir together ketchup, honey, soy sauce and garlic. Spray broiler pan with cooking spray. Place the chops on broiler tray. Lightly season the pork chops on both sides with salt and pepper. Brush each chop with the sauce to coat. Place oven rack two notches down from the top. Place chops in the oven. Broil about 5 minutes, baste. Broil another 5 minutes; turn chop, baste. Keep turning and basting until chops are cooked. Mine took about 20 minutes. Remember to baste often.

Cinnamon Pull Apart Bread

I decided to make this for Christmas breakfast for my family. It was a bit time consuming, but super tasty! It made 2 loaf pans and I knew that we wouldn't eat all that, so I brought the rest over to my mom's house where we were spending Christmas day... It was really good when it was warm and still good when it was cold later! :) Definitely a sweet redo treat!

Cinnamon Pull Apart Bread
(recipe found on pinterest via jamiecooksitup.net)

DOUGH:
1 cup hot milk
3/4 cup hot water
1 tablespoon active dry yeast
1 1/2 teaspoons salt
1/2 cups sugar
4 tablespoons butter
2 eggs
5-6 cups flour

FILLING:
1/2 cups butter, softened
1 1/2 teaspoon cinnamon
1 cup brown sugar

GLAZE:
2 cups powdered sugar
3 tablespoons milk
4 tablespoons butter, melted
1 teaspoon vanilla

Preheat oven to 170 degrees. Heat cup of milk in the microwave for 1 minute. Carefully place the 4 tablespoons of butter into the hot milk. Let it sit until the butter starts to melt. In mixing bowl place 2 cups flour, salt, sugar and eggs. Let it mix just long enough for the egg to get a bit mixed in. Pour in hot water. Add the milk/butter mixture. Mix for 30 seconds. Add yeast and mix until combined. With the mixer on low, begin to add the rest of the flour. Add the flour until the dough pulls away from the side of the bowl. Once you have the right amount of flour, mix on medium speed for 5 minutes. Cut the dough into two equal parts. Shape each half into a round ball and let it rest for about 5 minutes. Letting the dough rest will make it easier to roll out. Roll each ball of dough out into a large rectangle. Spread 4 tablespoons softened butter over the top of each rectangle. Sprinkle 3/4 teaspoon cinnamon and 1/2 cup brown sugar over the butter. Using your loaf pan for a guide, cut the rectangle into three long strips the width of your pan. Cut each strip into 6 or 7 pieces.

Stack the pieces on top of each other. Carefully set them into the loaf pans. Place them into a 170 degree oven for about 15-20 minutes, or until the dough has risen up and over the top of the pans (about 1-2 inches). Turn your oven temperature to 350 degrees, leaving the pans in the oven to rise a bit more as the temperature increases. Once the oven reaches 350 degrees bake the loaves for 15-20 minutes, or until the top is golden brown and the loaves are cooked through. While your loaves are baking make the glaze. Into a small mixing bowl place glaze ingredients and whisk all together with a fork until smooth. When the loaves are done baking take them out of the oven and let rest for about 10 minutes. Then remove the bread from the pans to a serving plate and drizzle the glaze over the tops and between a few of the layers while the loaves are still warm.

Black and White Bean Chili

This recipe originally called for no ground beef, but I am kind of a meat in my chili type of girl so I added it in... I loved the heartiness of this chili with the beans and the beef and the healthiness with the added veggies. The kids thought that it was pretty good too (even though worried that it might be a little spicy for them with the jalapeno) and we all enjoyed a nice hot soup fresh out the crockpot on a rainy day!

Black and White Bean Chili
(recipe found on justapinch.com)

1 teaspoon olive oil
1 onion, finely chopped
1 red sweet pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
1 large jalapeno pepper, trimmed, seeded and finely chopped
2 cloves garlic, minced
1/4 teaspoon salt
2 tablespoons chili powder
1 tablespoon ground cumin
1 can (14 1/2 ounces) diced tomatoes
1 can (14 1/2 ounces) cannellini beans (white kidney beans), drained and rinsed
1 can (14 1/2 ounces) black beans, drained and rinsed
1 cup water

Heat oil in a large pot over medium-high heat, if making without ground beef. If making with ground beef, brown beef and vegetables at the same time. Add peppers, onion garlic, and jalapenos to oil when warmed. Cook 5 minutes or until vegetables are tender, stirring occasionally. Add chili powder, cumin and salt. Cook, stirring occasionally, 1 minute. Add tomatoes, beans and water. Bring to a boil. Lower heat and simmer, covered for 20 minutes. Serve chili topped with feta cheese, scallions, cilantro and sour cream.