By Mary Rarick

Per several requests, here’s the famous baked bean recipe:

3-pound can of prepared beans (of the pork ‘n’ bean variety)

1 1/4 c. brown sugar (I use a little less.)

1 1/2 tsp. dry mustard

3 onions, diced

9 slices of bacon, chopped and fried crisp, drained

3/4 c. catsup

Combine all of the ingredients in a large casserole dish. Bake, uncovered, in a 325-degree oven for 3 hours.

This recipe comes with a saucy bit of gossip. When I was young I thought that this was my Mom’s recipe. Turns out it’s originally from my “Aunt” Alma, my Grandfather’s girlfriend. We kids always knew Grandpa Roy had a girlfriend. What we didn’t know, until years later, was that “Aunt” Alma had been in the picture even before Grandma died.

By Mary Rarick

Looking for a nutrient-filled meal that a 16-year-old boy will eat? Look no further. My son loves these tasty (meat-free) quinoa burgers that I found from Whole Living. Granted he eats his with catsup instead of the Greek yogurt dressing, but I still feel like we’re making progress.

By Mary Rarick

Since I love to cook our family tends to make meals from scratch. And so I have no idea why I’ve never even attempted to make pizza sauce.

Yesterday, after discovering we were out of bottled sauce, I started scouring cookbooks and the internet to see if I could find a recipe that would please both the adult and teen palates that grace our household. (more…)

By Mary Rarick

My daughter’s current favorite (she even requested that we serve it for Christmas) this French Dip recipe is ridiculously simple. Ten minutes of prep time tops. Buy yourself a fresh baguette, chop up a salad, and call it good. (more…)

By Mary Rarick

After reading my Menu Ideas post, Amy Ware requested that I post the Hoisin Pork Roast Recipe. To me this is the perfect recipe for three reasons: minimal prep time; a hit with the family; and the leftovers are plentiful and just as delicious as the first time you serve it. So here you go. (more…)

By Mary Rarick

Brussel sprouts get a bad rap. And it’s a pity. Because served correctly they’re delicious.

We have two recipes that we like. This one, delivered to me by over the phone by my boss and publisher, Janna Mock-Lopez, is our current favorite. So much so that last week, during my detox, I prepared and ate them three three times. (more…)

By Mary Rarick

One of the most challenging day-to-day chores for parents seems to be menu planning and preparation. With that in mind I’ve decided to make an effort to share a few recipes that are huge hits with me as well as with the rest of the family.

I like this recipe in particular because not only is this recipe because not only is it incredibly easy to prepare, but I only have to add one item to the grocery list (ribs) if I’m planning on making it. All of the other ingredients are regular suspects in my pantry and fridge. (more…)

By Mary Rarick

One of my best friends, Julie P. from Minneapolis, is one of the most extraordinary bakers (and cooks) I know. We bonded, years ago, working for a medical journal and discussing food. The author of a great compilation of family recipes, she’s my go-to gal when it comes to what to make for any occasion. (more…)

By Mary Rarick

You can always tell a novice gardener by the number of zucchini seeds she plants, or should I say leaves. Most people put three or four seeds in a group and then thin them down to “couples” once it’s apparent which plants are hearty. Depending on the size of your family, a couple of “hills” are usually enough. Any more than that and you’re just begging to be overrun by vines worse than wisteria. (more…)

By Ute Mitchell

Admit it, you have at least one of those recipes in your collection of “hand-me-downs”. It’s a well guarded secret, created generations ago by your grandma. And you have received it during a super secret cooking session in a kitchen full of women, where the elders pass on the family treasure to you, and you are glowing with pride, as you carry this recipe with you into the world, protecting it with your life. (more…)