Crock Pot "Baked" Beans

A few months ago I posted a recipe for Classic Coleslaw.  Today I am sharing a recipe for baked beans that I found and adapted.  What makes this recipe unique is that it starts with navy beans - not prepared baked beans with additional ingredients. 

Ingredients
4 cans navy beans, drained and rinsed
1 large onion, finely chopped
6T molasses
1T salt
1/4t black pepper
1/2t dry mustard
1C ketchup
2T Worcestershire sauce
1/2 brown sugar
1/2C water (approx.)

Preparation
Place beans and onion in crock pot.  In a pan, combine remaining ingredients and heat until boiling.  Pour over beans and mix well.  Add enough water to almost cover beans (approx. 1/2C).  Place crock pot setting to "high" until boiling then low temperature to "low."  Allow to cook for 4-5 hours.  Usually I prepare the night before and turn off the crock pot before turning in for the night.  The evening rest allows the flavors of the sauce to soak into the beans resulting in a fantastic flavor.  About two hours before serving, I reheat the beans.

Chocolate Pecan Pie

Prepare
Preheat oven to 375 degrees.

Ingredients
1 1-oz. sq. unsweetened chocolate
1/4C brewed coffee
2T butter
4 eggs
1C light corn syrup
1/2C sugar
1 1/2C chopped pecans
1 unbaked 9-inch pastry shell
6-8 pecan halves

Directions
Combine chocolate and coffee in a medium saucepan; cook over low heat stirring constantly until chocolate melts.  Remove from heat and add butter.  Stir until butter melts.  Let mixture cool.  In a separate pan combine eggs, syrup, and sugar.  Heat until light and fluffy.  Gradually stir in chocolate mixture.  Stir in pecans.  Pour into pastry shell.  Garnish with pecan halves.  Bake at 375 degrees for 40-45 minutes or until filling is set.

Chicken & Rice Casserole

My mother loved to cook and prepared many dishes for eating at home and sharing with others.  For Christmas in 1990 (when I was 21) my mother prepared a recipe box with several of my favorite dishes.  This has been the greatest gift I have received.  I use her recipes frequently and have added my own over time.  She passed away in 1995 and I treasure her collection of handwritten and typed (on a typewriter) recipes.  This casserole was a favorite of my family and was also popular at church potlucks. Today, I created this casserole for a potluck at work.  My daughter asked, "Why don't you ever make this for us to eat at home?"  I dished out a little for her and smoothed out the dish for tomorrow!

Preparation
Preheat oven to 350 degrees.

Ingredients
1 medium onion, diced
1C diced celery
1C long grain white rice, uncooked
1C diced chicken (1/4" cubes)
1C diced carrots
1/4C oil
2C vegetable broth
1 can cream of mushroom soup

Directions
Combine onion, celery, rice, chicken, and carrots in a medium baking dish.  In a pan, mix oil, broth, and soup.  When boiling pour into baking dish and mix vegetable mixture with liquid mixture. Cover with aluminum foil and bake at 350 degrees for 1 hour and 15 minutes.

Photo
Taken with Hipstamatic photo app for iPhone using Tejas lens and Dream Canvas film.