NOURISH:  to sustain with food;  to strengthen or

NOURISH:  to sustain with food;  to strengthen or build up

My heart’s desire is that this site, whether this food blog or its companion blog “Outside of the Box” will find its way to your stomach and your spirit and in some way, nourish you.

My food is meant to comfort, just like your grandma’s food would do.  It’s home-cooked, usually from scratch, that feeds my family and now, maybe yours!

My words are my story.  Our stories are meant to nourish each other.

Welcome…

Buttery Baked Beans

How many kinds of baked beans do you like?  Me?  I have several kinds that make me happy.  I already posted one of my two favorites that tend to be on the sweet side.  Those were my Aunt Doris’ recipe and they take awhile to bake since they are from scratch.

This kind is savory and buttery and just perfect in their own way.  They start from a can, so they are quick and easy to make and one of my very favorite things in the whole world.  Weird, right?  Try them.  Just see…

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I begin by browning 1/2 of a lb. of ground beef in a big pan or pot.  Sprinkle it with seasoned salt — about 1 tsp.  Drain the grease.

To the hot pot, add in 2 cans of Bush’s Country Style Baked Beans (28 oz.), drain the juice off of one can first,

and 1/4 c. (4 T. of butter).

Keep the stovetop temperature on low, put the lid on, and let these babies simmer their little bean selves for at least a half an hour, stirring occasionally.

Serve warm.

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Mmmm…I’m drooling.  I seriously need to go make some beans…

Buttery Baked Beans Grocery List:

1/2 lb. ground beef

1 tsp. seasoned salt

2 — 28 oz. cans Bush’s Country Style Baked Beans

1/4 c. butter

Peanut Butter Pie for a crowd

I happen to LOVE peanut butter pie.  Though I wouldn’t usually choose peanut butter dessert as a first choice, this is one I could eat every single day and be the happiest girl.  Perhaps a bit larger girl, but certainly a happy one.

peanut butter pie

When I used to make this recipe, I made it as a pie–ya know, in a circular pie pan.  But that just doesn’t serve many people, so I doubled my ingredients and voila!  A 9×13′ Peanut Butter Pie for you and many friends–who will surely stay your friends when you make stuff like this for them.

This also means that if you only want to eat a little bit of pie, feel free to cut this in half and make it in a pie pan.  :o)

To  begin, crush an entire package of chocolate sandwich cookies into fine crumbs and add in 1/2 c. melted butter.  I use my food processor, but smash ‘em well in a plastic bag if you’d like.

Press the crumbs and butter into a 9×13′ pan.

In a large bowl, mix together 2–8oz. pkgs. of cream cheese,

2 c. of powdered sugar,

and 2 c. creamy peanut butter.

Spread this layer over the cookie layer.

In a stand mixer, whip 1 c. heavy whipping cream until it forms soft peaks.  Add in 4 T. powdered sugar and spread this over the top of the peanut butter layer.

Sprinkle with mini chocolate chips.  Refrigerate the whole thing for at least 4 hours.

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You’ll thank me for this one.  For real.  After you make it and fall in love, do me a favor and find your way back here and let me know how much you loved it.

Peanut Butter Pie for a Crowd Grocery List:

1 pkg. chocolate sandwich cookies

1/2 c. butter

16 oz. cream cheese

2 c. powdered sugar

2 c. peanut butter

1 c. heavy whipping cream

4 T. powdered sugar

1/2 c. or so mini chocolate chips

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