Prep time 10 minutes,
cook time 70 minutes. Yields 12.
One of our family’s
Indy 500 traditions is a post-race picnic. Although my Mom has attended a few
races she usually stays home to prep food while we enjoy the race. One of the
most popular post-race picnic dishes is Betty’s Baked Beans.
1/2 lb. bacon, diced
1/2 lb. ground beef
1 c. chopped onion
1 can (28 oz.) bacon & onion flavored canned beans
1 can (17 oz.) canned lima beans
1 can (15 oz.) canned kidney beans, rinsed and drained
1/2 c. barbecue sauce
1/2 c. ketchup
1/2 c. sugar
1/2 c. brown sugar
2 Tbsp. mustard
2 Tbsp. molasses
1 tsp. salt
1/2 tsp. chili powder
Preheat oven to 350
degrees F. Prepare a 2-1/2 qt. baking dish, spray dish with non-stick food
In a large skillet cook
bacon, beef and onion until meat is browned and onion is tender; drain.
Transfer to greased 2-1/2 qt. baking dish; add all of the beans and mix well.
In a small bowl combine the remaining ingredients; then stir them into the beef
and bean mixture. Cover and bake at 350 degrees F. for 45 minutes. Uncover and
bake 15 minutes longer. (Alternatively put all ingredients together in a crock
pot and cook on low for 4 hours.)
This chili seasoning took Chef Eddie Wilson three years to perfect and won him the 2006 Annual Chili Cook-Off Competition. The key to this recipe is using the highest quality ingredients available, which is why we recommend using Spice Islands brand. If your grocery store doesn’t have dried chiles, you may substitute the powdered versions with similar results.
When preparing this to use right away, dry roast the spices on low to medium heat until everything starts to smell fragrant. This should take about 10 minutes, and it is better to err on the side of not roasted enough than accidentally scorching all of your ingredients.
When preparing ahead of time, you won’t want to dry roast the spices. Roasting does give a deeper flavor profile and more intense heat to this seasoning, but will make it have a much shorter shelf life. All spices lose their flavor over time, so make a batch of seasoning to last you all fall/winter long. Light, humidity and heat degrade spices quickly. Keep your chili seasoning in a tightly-sealed container in a cool, dark place such as a side cabinet. Don’t store spices above the stove or anywhere they could be exposed to high heat and light (such as right beside your stove).
Aside from using it in chili, this seasoning may also be used as dry rub on pork or chicken. Add 2-3 Tbsp. of oil to make an overnight marinade. Sprinkle some on top of fried eggs or use in breakfast burritos. The possibilities are endless!
If using immediately: Tear all the chiles into rough pieces. In a large pan, dry roast all of the ingredients for about 10 minutes over medium heat. Place the mixture in a food processor and blend to a fine powder. Add to chili to taste.
If prepping ahead of time: Tear all the chiles into rough pieces. Add pumpkin seeds, bay leaf and chiles to a spice grinder or food processor and blend to a fine powder. Add powder and remaining ingredients to an airtight jar. Store in a cool, dark, dry place.
Growing up, we had a patch of rhubarb in the backyard. It was on the back corner of my parent’s property, and for some reason, no one minded that we took the lion’s share of the crop each year. I distinctly remember my mother warning me that although we ate the stalks, the large ornamental leaves of the plant were poisonous. For anyone wondering what rhubarb is, I usually compare it to celery. It can be stringy and green. When cleaning it up, you don’t use the leaves or the wide bottom part of the stalk. I like to run a vegetable peeler around the outside of the rhubarb stalks to get rid of any hard, fibrous bits that won’t easily break down when cooked.
Although it appears and is prepared similarly to celery, rhubarb is definitely it’s own flavor. Rhubarb is mostly bitter when eaten raw, and it turns into a mix of sweet and sour when cooked. That’s exactly why people have been stuffing it into pies for so long – it gives sweet berries a little more depth of flavor. Another bonus is that rhubarb’s firm stalks don’t break down as easily in pie filling and can help give a pie a subtle bite.
In coming up with this recipe, I wanted to use the same Dutch style crust I’ve used in the past for my apple pies. I love how simple the recipe is and that the same ingredients are used for the top and bottom. I had to play around with the filling a bit as the strawberries I was using were very juicy and ripe. In the first batch of strawberry rhubarb pie filling I made, the result was more of a jelly than a pie filling. I lowered the amount of water, increased the amount of rhubarb and strawberries, and voila!
Enjoy this Dutch Style Strawberry Rhubarb Pie at your next get together or just because on June 9 (the official Strawberry Rhubarb Pie Day in the United States)!
2 C. all-purpose flour
1 C. packed brown sugar
¾ C. unsalted butter, melted
½ C. quick-cooking oats
1 tsp. ground cinnamon
⅔ C. granulated sugar
3 Tbsp. Clabber Girl Corn Starch
¼ C. water
3 C. stemmed and sliced strawberries
1 ¼ C. diced rhubarb
1 tsp. vanilla extract
½ tsp. ground cinnamon
Preheat oven to 350° F.
For the crust: Combine the ingredients using a pastry cutter;
reserve 1 C. for topping. Press remaining crumb mixture into a greased 9-in.
deep dish pie plate. Bake the bottom crust for 10 minutes while the filling
For the filling: Whisk sugar, corn starch and water in a
saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until
thickened. Remove from the heat; stir in strawberries, rhubarb, vanilla and
cinnamon. Pour into crust; top with reserved crumb mixture. Set in oven with a
baking sheet underneath to catch any filling that bubbles out of the pie while
baking. Bake at 350° F. for 40-45 minutes, or until the filling is bubbly and
the crust browns on top.
Preheat oven to 350° F. Place a rack in the center of the oven.
Doughnut batter: Cream butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt and BAILEYS® baking chips. Add dry ingredients to the butter mixture. Then add milk. Mix until well combined and smooth, but don’t overmix.
Grease the doughnut pans. Scoop batter into pans and fill halfway (these will rise quite a bit). Bake for 10-13 minutes. Cool for about 10 minutes and remove from the pan.
Chocolate Glaze: In a medium saucepan, combine milk, heavy cream, sugar and Clabber Girl Corn Starch. Whisk together until the mixture comes to a boil. Remove from heat. Whisk in the BAILEYS® baking chips until they are melted, and the glaze is smooth.
Use a fork inserted in a doughnut hold to dip one side of the doughnuts into the glaze, then flip and dip the second side. Move the glazed doughnuts to a cooling rack with wax paper underneath to catch the drips and allow the glaze to harden before serving.
Unique, brand new flavor – tastes and smells like BAILEYS® Original Irish Cream Liqueur
Brand new product first manufactured in September 2018! Product has a two year shelf life, Our date code utilizes a two digit year, so for example ’20’ represents a bag that will expire in 2020. In front of the two digit year is the month and date the product was packaged, so a code that says ‘Sep 27 20’ means it was produced on September 27, 2018 and will expire on the same date in the year 2020.
Corn starch is a simple and pure ingredient found in almost every kitchen. It’s made from corn kernels, specifically the starchy part known as the endosperm. Most people use it to thicken soups, sauces, gravies or for batters used in frying (think chicken or tofu). Aside from being a common ingredient in recipes, corn starch is a versatile component in crafts. We have a wide variety of homemade crafts and fun ideas to share with your family in the four blog posts below. From homemade dough ornaments to bouncing balls and pudding popsicles, try our fun recipes and tell us which was your favorite in the comments below!
Preheat the oven to 350° F. Line two baking sheets with parchment paper, or spray with nonstick spray, then set aside.
In a large mixer bowl with the mixer on low, then medium speed, beat together the butter, peanut butter, sugar, eggs, corn syrup, vanilla, baking powder, baking soda and salt until well blended and lightened in color, about 2 minutes. Working on low speed, beat in half the flour. Stir in the remaining flour, chocolate, peanut butter morsels and peanuts (if using) just until thoroughly incorporated. Let stand 10 to 15 minutes to firm up slightly.
Divide the dough into quarters. Then divide each quarter into 9 balls; space them about 3 1/2 inches apart on baking sheets. With the heel of the hand, press down on the balls until about 2 1/2 inches in diameter. Finish each cookie by adding crisscross marks with the tines of a large dinner fork.
Bake in the middle third of the oven for 9 to 14 minutes or until the cookies are just tinged with brown and barely firm when tapped in the center; be careful not to over-bake. Remove the pans from the oven. Let the cookies firm up several minutes. Using a wide-bladed spatula, transfer the cookies to racks and let cool completely.
Spread or pipe frosting on bottom of one cookie. Lay another cookie on top of frosting, leaving room for the marshmallow teeth.
Use scissors to cut marshmallows into triangle shapes for teeth (you’ll need enough teeth for 18 cookie sandwiches). For the eyes, use scissors to cut marshmallows in half. Use a toothpick to add a chocolate eye in the center of each.
In a large bowl, cream together the butter and sugar until smooth. Stir in molasses and egg yolk. In a separate bowl combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg. Add creamed mixture and mix until smooth. Cover the bowl and chill for at least two hours.
Preheat the oven to 350° F. On a floured workspace, roll out the dough out to a 1/4 inch thickness. Cut into gingerbread men shapes with cookie cutters.
Place cookies 2 inches apart on ungreased cookie sheets and bake for 8 to 10 minutes, until cookies are firm. Remove from cookie sheets to cool on wire racks. Cool completely before decorating.
4 1/2 Tbsp. meringue powder, sifted
6 C. powdered sugar, sifted
1 1/2 tsp. vanilla or almond extract, optional
Whisk meringue powder and powdered sugar together in a bowl. Stir in extract (if using).
With a kitchen faucet turned on very low, slowly add water while stirring until icing reaches the desired consistency.
To test consistency:
Drizzle some icing with your spatula into the bowl of icing
The drizzles should “melt” back into the icing in 5-10 seconds
Less than 5 seconds – it’s too thin; add sifted powdered sugar 1 Tbsp. at a time until correct consistency
More than 10 seconds – it’s too thick; add water until correct consistency
Lastly, stir in food coloring, if using a brown base on the cookies (recommended). For dark pigments, you may want to make the icing a day in advance for a brighter color. Stir day-old icing vigorously to re-incorporate.
Decorating Gingerbread Skeleton Cookies:
Use an offset spatula and spread brown base of icing over cookie then let the icing fully dry.
Use a #3 tip and pipe white icing to form outlines of skull and bones shape. Fill the outlines and use a toothpick to spread the icing evenly in your shapes.
Use a #2 tip and pipe white icing dots for teeth and toes.