Cooking Tip: Perfect Bacon

This is one of those great ideas I found on pinterest recently.  I love that I don't have to worry about my bacon burning and I can do other chores while it is cooking.  There is minimal cleanup 

with this method too.

Cooking tip for perfect bacon  

Preheat oven to 375 F.  Place bacon on parchment paper on cookie sheet.  Bake. 

bacon:  22-25 minutes

turkey bacon:  12-15 minutes

Pinto Beans

Some times a southern girl just has to make pinto beans.  It is just something we cook.  So forget about the meat and make these beans with cornbread or honey cornbread muffins.  

Pinto Beans

(printable recipe)

4 cups pinto beans

2 slices thick bacon 

1 teaspoon salt

1 teaspoon freshly ground black pepper

Rinse beans in cool water; put into a pot.  Cover with water by 3 inches. Bring to a boil. Reduce heat and cover. Simmer 3 hours, or until beans are tender. You may have to add more water to beans.   Beans should have a thick broth. Toward end of cooking time, add salt and pepper.  

Serve with tabasco sauce, cilantro and sour cream.

Cinnamon Honey Syrup for Pancakes

My children love pancakes.  We also love REAL maple syrup.  However, it is so expensive that I was happy to find this recipe for cinnamon honey syrup the other day.  We tried the syrup on chocolate chip pancakes.  Chocolate and cinnamon are a nice combination.  In my opinion, this syrup is a much better choice than the cheap syrups you buy for pancakes.

Cinnamon Honey Syrup

from All Recipes

(printable recipe)

1 cup honey

1/2 cup butter

1 teaspoon cinnamon 

Combine the ingredients in a microwave safe bowl.  Microwave until butter is melted and stir well. This could also be made on the stove top.

Vegetable Barley Casserole

I like barley but rarely take the time to plan a meal using it.  This healthy barley dish was simple to make and simply delicious.  Tomatoes, corn, spinach, onions, barley...that is about the extent of it.  

Vegetable Barley Casserole

Adapted from Weight Watchers

(printable recipe)

2 teaspoons canola or olive oil   

1 small onion, chopped   

1 teaspoon minced garlic

2 cups frozen corn kernels   

3 cups spinach leaves 

14 - 1/2 oz canned diced tomatoes

2 cups cooked barley

1/4 teaspoon cumin seeds   

1/4 teaspoon dried oregano, crushed   

1/2 teaspoon salt   

1/4 teaspoon black pepper, freshly ground   

non-stick cooking spray   

1/2 cup low-fat shredded cheddar cheese

Preheat oven to 350ºF. 

Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and spinach; cook, stirring frequently, until onion is translucent and spinach is tender (about 5 minutes). Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.

Coat a 2 1/2- to 3-quart baking dish or 9 x 13 pan  with non-stick cooking spray. Spoon barley mixture into prepared dish in an even layer; sprinkle with cheese. Bake until cheese melts and mixture is hot, about 25 minutes. 

Remove from oven and let stand for 5 minutes before serving. 

Kale Chips

I have always wanted to make kale chips and I finally made them.  They are crispy with just the right amount of salt.  They hold their shape well when they are baked.  My children loved them.  How about a chip with vitamins?

Kale Chips

(printable recipe)

1 bunch kale
1 tablespoon olive oil
1 teaspoon salt or seasoned salt


Preheat oven to 350 F.  Line a baking sheet with parchment paper or a silicone baking mat.  


Wash and dry kale.  Separate the leaves from the stems.  Throw away the stems.  Break the leaves into bite size pieces.  Toss the leaves with olive oil and salt.  Spread kale leaves on baking sheet.


Bake 10-15 minutes until edges are brown (not burnt).


Enjoy.

Cranberry Swiss Turkey Sandwiches

Turkey is probably my favorite meat.  This open-faced sandwich is one of my favorite ways to enjoy leftover turkey.  The tart sweet cranberries with the mild flavored Swiss provide a little more punch than the average turkey sandwich.


Cranberry Swiss Turkey Sandwiches
(printable recipe)
sourdough or multi-grain bread, sliced
cranberry sauce
turkey
spinach leaves
Swiss cheese slices


Preheat oven to 450 F.  Place slices of bread on a cookie sheet.  Spread 2 Tablespoons of cranberry sauce on top of bread slices. Put pieces of turkey on top of the cranberry sauce.  Pile spinach leaves on turkey and top with Swiss cheese slices.


Bake in oven for 10 minutes until cheese is melted.  Serve.

Strawberry Yogurt Cake

Fresh strawberries and yogurt help make this cake a winner.  It is moist and pretty.  The lemon glaze adds a fresh taste to the dessert.  It is a perfect pick for a luncheon or shower.


Strawberry Yogurt Cake
from A Spicy Perspective
(printable recipe)
1 cup butter, softened
2 cups sugar
3 eggs
3 tablespoon lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
8 ounces plain or vanilla, Greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar


Preheat oven to 325F. Grease and flour a 10 inch bundt pan. Sift together 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.


With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.


Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.


Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.


Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Combine remaining lemon juice and powdered sugar.  Drizzle over cake.