Cooking with Janet

• Fry 6-8 slices of bacon until cripsy.
• Chop 1/2 - 1 onion and saute in small amout of bacon fat.
• Add 1 Large can of Pork & Beans
• 1 Can Chili Beans
• 1 Tlb Brown Sugar
• 1 T Worchershire Sauce
• 1/2 C Chili Sauce

Add all ingredients and stil Bake in cover casserol dish at 300 degress until bubbly.

Note: My friend Beverly Ridenhour made this for us in DeKalb Illinois over 30 years ago. This is an excellent recipe.

2 ½ all purpose unbleached flour
1 ½ tsp baking powder
¼ tsp baking soda
1 ¼ tsp fine sea salt
1 TBS sugar
¼ C finely chopped fresh chives
½ C usalt3es butter scold, cut into small pieces
4 oz cream cheese cold, cut into small pieces
1 ¼ C buttermilk

Line a baking sheet with parchment paper and put aside. Wisk together in a large bowl the dry ingredients and chives. Cut in butter and cream cheese with a pastry blender until it resembles coarse crumbs. There will be some large lumps. Pour in buttermilk. Using a fork, mix buttermilk until incorporated and the dough just comes together. It will be slightly sticky but do not over mix. Turn dough on a lightly floured surface and with floured fingers gently knead 4 times until all the crumbs are incorporated and the dough is smooth.

Gently roll out dough with a lightly floured rolling pin to an 11×8 inch rectangle (about 1 inch thick)

Using a bench scraper, lift the ends of the dough. Fold the dough into thirds like a business letter. Give the dough a quarter turn. Roll out again to 11×8 and repeat rolling process. Wrap with plastic and refrigerated for 30 minutes.

Return the dough to the work surface. Roll out as before. Repeat the folding process. Give dough a quarter turn and roll out dough one more time into the rectangle about 1 inch thick. With a sharp knife, trim and discard ¼ inch from all sides. Divide the triangle into 12 equal squares or rectangles.

Place on the baking sheet about ½ inches apart. Refrigerate for one hour. Preheat oven to 425. Bake the rotating the sheet half way through until biscuits are golden. About 15-18 minutes. Cool on wire rack.

• 1 Cup Butter
• 4 Tbsp Cocoa
• 2 C Sugar
• 2 C Flour
• 4 eggs
• 1/2 tsp Salt
• 1 tsp Vanilla
• Nuts (optional)
• Chocolate Chips (optional)

Melt butter and cocoa together. Set aside in large bowl. Mix sugar and flour together. Add melted butter and coca to flour mixture until blended (will be very dry and lumpy). In separate bowl, mix eggs, salt, and vanilla until well blended. Add to flour mixture. Stir until all lumps are gone. Add nuts and chocolate chips. Spread into a greased 9×13 inch pan. Bake at 350 degress for 30 minutes. Cover with icing while still warm, frosting when cool, or sprinkle with powdered sugar.

Note: Rich and Easy. My friends favorite. I brough them to work and everyone loved them.