Monthly Archives: May 2012

Easy Baked Beans



Easy Baked Beans

I have been making this recipe for 50 years (that’s how long I’ve been married).  It is very easy and very good.  I can’t say that it is fast as it takes at least 1 1/2 hours to bake, but a favorite to take to picnics.

  • 2 (16-18 oz) cans pork and beans
  • 3/4 cups brown sugar
  • 1 teaspoon dry mustard
  • 6 slices bacon, cut in pieces
  • 1/2 cup ketchup

Mix all ingredients together and put into a casserole dish.  Bake, uncovered, in 325 degree oven for 1 1/2 hours.  If you double the recipe, you will need to bake it for 2 to 2 1/2 hours.

Makes 6 servings.

“Jesus hears our faintest cry.”


Pina Colada Cupcakes / Coconut Cream Frosting


Pina Colada Cupcakes / Coconut Cream Frosting

Oh my goodness!!  These are soooo good.  I have been trying to lose a few pounds, but with my addiction to baking, I might have just a little set back.  I will let my family help me eat them tomorrow for Mother’s Day.

This makes 2 dozen cupcakes.

  • 1 (18.25-oz) box yellow cake mix
  • 1 (8-oz) can crushed pineapple in juice
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon coconut extract

Preheat oven to 350 degrees.  Line 2 (12-cup) muffin pans with paper liners; set aside.

In a large bowl, combine cake mix, pineapple, oil, eggs, and coconut extract.  Beat at low speed with an electric mixer for 1 minute.  Increase mixer speed to high, and beat for 2 minutes.  Divide batter evenly among prepared muffin cups.  Bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.  Cool cupcakes in pans on wire racks for 15 minutes.  Remove from pans, and cool completely on wire racks.

Place Coconut Cream Frosting in a pastry bag fitted with a large star tip; pipe frosting onto cooled cupcakes.  Garnish with dried pineapple and toasted flaked coconut, if desired.  Store cupcakes, covered, in refrigerator up to 3 days.

Coconut Cream Frosting

  • 1 (8-oz) pkg. cream cheese, softened
  • 1/3 cup confectioners’ sugar
  • 1/4 cup cream of coconut (not coconut milk)
  • 1/2 teaspoon coconut extract
  • 1 (16-oz) container frozen whipped topping, thawed

In a large bowl, beat cream cheese at high speed with an electric mixer until smooth.  Add sugar, beating until combined.  Add cream of coconut and coconut extract, beating until smooth.  Reduce mixer speed to medium.  Add whipped topping, and beat until combined.  Chill for at least 20 minutes before using.

“No one is hopeless whose hope is in God.”

Mini Cinnamon Rolls


Mini Cinnamon Rolls

It’s mid-morning and time for a cup of coffee.  Imagine sitting in your porch (as is my case) or on your porch, having a cup of coffee and a couple of these “warm” cinnamon rolls, watching the birds and enjoying your rose garden.  Heavenly!!

You must try these, they’re so good.

  • 1 (8-oz) tube crescent roll dough
  • 2 tablespoons butter, softened
  • 1/2 cup brown sugar
  • Cinnamon

Maple Icing

  • 3/4 cup sifted powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon maple syrup

Preheat oven according to crescent roll dough package directions.

Lay out half the dough (4 triangles) and pinch all the seams together.  Flip over and pinch the seams on the back side together also.  Do the same thing for the other 4 triangles.  Use rolling pin, if you need to, to get a smooth square about 1/4 inch thick.

Brush a tablespoon of butter on each section.  Sprinkle 1/4 cup brown sugar on each section and as much cinnamon as you want.  Roll into a log and cut each into 8 pieces.

Place rolls into a sprayed non-stick mini muffin tin .  Bake according to package directions.

Meanwhile whisk together icing ingredients in bowl.  Drizzle over warm cinnamon rolls.

Makes 16 mini cinnamon rolls.

Note:  If you can’t eat all of these in one sitting, store in air-tight container and warm up in microwave the next day.

“We need a servant’s attitude to be like Jesus.”