Week of Dec 11th 2016

Sun - Loaded Baked Potato Soup
Mon - Chicken and Dumplings
Tue - Three Bean Chili
Wed - Pork Chops in Mushroom Gravy
Thur - White Cheddar Penne and Chicken
Fri - Beef Stew

Baked Potato Soup
3 tablespoons butter
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
4 large baker potatoes, peeled and cubed
1 cups milk
1/2 cup heavy cream
1/2 cup sour cream
3 tsp kosher salt
1 tsp freshly ground pepper
1/4 cup minced chives
grated Cheddar Cheese
1/2 lb bacon, cooked crispy and broken up to chunks
Directions
In a large saucepot, over high heat melt the butter and garlic. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. Meanwhile, cook bacon. DO NOT DRAIN potato water.
When potatoes are ready, mash in water with a masher. Leaving some lumps depending on how chunky you like your soup. Stir in the milk, cream, sour cream, and 1/2 the chopped bacon. Heat through. Serve in bowls with chives, cheese, bacon pieces and extra sour cream if desired.

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.

Three Bean Chili

1 lb ground beef

1 can 16 oz refried or pinto beans
1 can 15.5 oz Black Beans

1 15.5 oz can Kidney beans

1 14 oz cans diced tomatoes with jiuce (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1/2 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1/2 tsp chili powder

2 tsp onion powder

1 tbsp oil

In a large skillet, brown beef, drain. Remove. Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

Mushroom Pork Chops
2 lb (4-6 peices) bone in, thin cut pork chops
1 can condensed mushroom soup (or homemade version, below)
2 tbsp Worcestershire Sauce
1 tsp each salt and pepper
water as needed
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and salt and pepper, mix. Place chops in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering chops. Add more HOT water as needed. 
When chops are done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace chops in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).
Cream of Mushroom Gravy homemade: 
2 cups sliced mushrooms
4 tbsp butter
2 tbsp AP flour
1 cup beef broth
1 cup heavy cream
1 tbsp Worcestershire sauce
1 tsp browning sauce
4 roasted garlic cloves, smashed
1 shallot, finely diced
salt and pepper
Saute mushrooms and shallots in butter, stirring frequently, until tender. Sprinkle on flour, stir until flour is incorporated. Stir in broth, milk, sauces, and garlic. Simmer on medium until thickened, about 10-15 minutes. Taste, add salt and pepper as necessary.

White Cheddar Penne

16 oz dry Penne

3 tbsp butter

3 tbsp flour

3 cups milk

1 cup white cheddar

6 oz cream cheese

1/4 tsp fresh grated nutmeg

Salt and Pepper to taste

Fresh black pepper

Boil the pasta to al dente, according to package. The water, like all pasta water, should be salted before hand until it tastes like salt water.

While the pasta is cooking, in a separate pot, melt the butter on a med-high heat. Whisk in the flour, turn down the heat to low, and keep it moving for about 2-5 minutes, until it smells nutty. Make sure it's free of lumps. Turn the heat back up to high and stir in the milk, simmer, stirring constantly, until it starts to bubble. Turn down heat to medium. Stir in cream cheese, until incorporated  Stir in 1/3 of the cheese at a time, waiting for each patch to melt. Season with salt and pepper and nutmeg. Fold the pasta into the mix. Taste, add more salt and pepper if needed. Serve.

I will be serving with grilled chicken breast.

Oven Baked Beef Stew

2 lbs beef stew meat

2 cups red wine

water

2 tbsp Worcestershire sauce

2 bay leaves

8 oz bag of baby carrots

1 cup of pearl onions

3 celery, chopped

4 medium potatoes, cubed

2 tbsp flour

2 tbsp butter

Brown stew meat in a saute pan on high heat, just until brown, 2-3 minutes. Add ingredients, except potatoes, into a 9x13 pan. Add water until the liquid is barely covering the meat and veggies. Cover with foil. Bake at 350 for 2 hours. Add potatoes, and more water if needed, and cook another 45 minutes, or until potatoes are done. If the sauce is not thick enough, mix the flour and butter together and mix into the sauce.

Week of Dec 4, 2016

Sun - Braised Short Ribs
Mon - Navy Bean Soup
Tue - Chicken and Rice Casserole
Wed - Beef Bolognese with Spaghetti
Thur - Fried Chicken
Fri - Shredded Chicken Nachos

Navy Bean Soup (Ham & Beans)

1 ham bone

1 pound navy beans, rinsed, picked over, soaked overnight and drained

2 32 oz boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

1 bay leaf

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid leave often. Add pepper and salt to taste when ready to serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.
NOTE: I saved this ham bone with a bunch of the ham meat from a dinner a while ago with the plan of this week. I will cut off the needed ham for ham pie as well.

Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1/2 cans of milk
2 cups water
2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed.

Beef Bolognese

Ingredients

2 tablespoons olive oil

4 ounces pancetta or bacon, diced and browned

1 cup chopped yellow onions

1/2 cup diced carrots

1/2 cup diced celery

1 tablespoon minced garlic

1/4 teaspoon ground nutmeg

2 tsp thyme

1 cup broth

1 lb ground beef or pork

2 (14 1/2-ounce) cans crushed tomatoes and their juices (or 3 cups fresh, seeded, diced tomatoes)

4 oz cream cheese

3 tablespoons chopped parsley leaves

Salt and freshly ground black pepper

1 pound fettuccine or spaghetti pasta

1 cup freshly grated Parmesan cheese

Directions

In a large pot, heat the oil over medium high heat. Add the ground beef and cook, stirring, until browned. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend

Pan Fried Chicken
1 whole chicken, cut into pieces (breast, thigh, leg)
milk to cover chicken in large bowl
Oil to coat the bottom of the pan (veg or canola)
flour coating:
1/2 cup AP flour
1 cup bread crumbs (I use Progresso Italian)
1 tbsp seasoning salt (such as Johnny's)
1 tsp onion powder
1 tsp black pepper
1 tsp garlic salt
To bread the chicken you will need: 1 large bowl, 1 large gallon size ziplock bag, 1 non-stick cooling rack, parchment paper or foil, and a fork. Soak chicken for at least1 hour up to 12 hours in milk (in fridge). Set up the assembly line: bowl with with chicken, bag with flour coating, and last the cooling rack covered in foil or parchment. One piece at a time, put the chicken into the bag, shake to coat with the coating. Lay on the cooling rack until all pieces are breaded.
To cook, heat the oil in a large skillet (with a lid) about 1/3 full  on medium heat. Add one at a time, being careful not to splatter yourself. Cover, and cook for 10-15 minutes or until the bottom side is golden brown. Turn and cook until done. Middle of chop should reach 165F. Let rest 5 minutes on the cooling rack to drain oil. Spinkle with salt as soon as they come out of the oil.

Week of Nov 27, 2016

Sun  - Grilled Steak
Mon - Minestrone Soup
Tue - Ground Beef Tamale Pie
Wed - Breakfast for Dinner!
Thur - Pot Roast
Fri - Penne Pasta Premivera

Minestrone Soup
1 (28 oz) can crushed tomatoes with basil and oregano
1 can tomato paste
1 can kidney beans
1 can garbanzo beans (chickpeas)
1 bag (11 oz) frozen Italian veggies (zucchini, carrots, peppers)
1/2 medium onion, chopped
1 cup frozen green beans
Box of chicken or veggie stock
1 cup pasta, cooked and drained
1 tbsp olive oil
3 garlic cloves, pressed
Salt and pepper to taste
Cook onion in oil in a large stock pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add other ingredients. Heat on medium-high heat until hot. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.


Beef Tamale Pie
(6 Servings)
1 pkg. "JIFFY" Corn Muffin Mix
1/3 cup milk
1 egg
1 pkg. taco seasoning mix (divided)

1 can black, beans, drained
1 can (14-3/4 oz.) cream style corn
1 can (4 oz.) green chilies, drained
1 can (10 oz.) enchilada sauce
1 lb browned ground beef
1 cup sharp cheddar cheese, shredded

Preheat oven to 400°F. Grease an 11” x 7” pan.

Combine muffin mix, milk, egg, set aside. Sprinkle meat with 1-1/2 tablespoons of taco seasoning. Brown beef in skillet. Drain grease. Pour into casserole dish. Mix in beans, sauce, corn and green chilies. Sprinkle with cheese. Pour corn bread mix on top. Bake 30 - 35 minutes. Cool for 10 minutes. Top with cheese and/or sour cream.

Crock Pot Roast`

Beef Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.

Penne Primavera

1 package Hormel Natural Choice Spinach Asiago Chicken Sausage, 4 count, 12 oz (or similar sausages)

1/2 cup  each chopped broccoli, carrots and yellow peppers

1/4 cup  water

1 tub  (10 oz.) PHILADELPHIA Italian Herb Cooking Creme

1/2 cup  grape tomatoes

2 cups  hot cooked Penne pasta

Cook sausages according to package in a large non-stick skillet. Remove from skillet, cut on diagonal, and keep warm.

Add broccoli, carrots, peppers and water to skillet; cover. Cook 6 min. or until vegetables are tender, stirring occasionally. Return sausages to skillet. Add cooking creme and tomatoes; cook and stir until heated through. Serve with shredded Parmesan cheese, if desired.

Week of Nov 27, 2016

Sun  - Grilled Steak

Mon - Pot Roast
Tue - Ground Beef Tamale Pie
Wed - Breakfast for Dinner!
Thur - Navy Bean Soup
Fri - Penne Pasta Premivera


Beef Pot Roast
Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

Crock Pot Roast`

4 cloves garlic, pressed
6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.

Beef Tamale Pie
(6 Servings)
1 pkg. "JIFFY" Corn Muffin Mix
1/3 cup milk
1 egg
1 pkg. taco seasoning mix (divided)

1 can black, beans, drained
1 can (14-3/4 oz.) cream style corn
1 can (4 oz.) green chilies, drained
1 can (10 oz.) enchilada sauce
1 lb browned ground beef
1 cup sharp cheddar cheese, shredded

Preheat oven to 400°F. Grease an 11” x 7” pan.

Combine muffin mix, milk, egg, set aside. Sprinkle meat with 1-1/2 tablespoons of taco seasoning. Brown beef in skillet. Drain grease. Pour into casserole dish. Mix in beans, sauce, corn and green chilies. Sprinkle with cheese. Pour corn bread mix on top. Bake 30 - 35 minutes. Cool for 10 minutes. Top with cheese and/or sour cream.

Navy Bean Soup (Ham & Beans)

1 ham bone

1 pound navy beans, rinsed, picked over, soaked overnight and drained

2 32 oz boxes of stock (veggie, pork or chicken)

2 carrots, diced fine

1 celery, diced fine

1/2 onion, diced fine

4 cloves garlic, pressed

1 tbsp olive oil

1 bay leaf

salt and pepper to taste

In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid leave often. Add pepper and salt to taste when ready to serve.

If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.
NOTE: I saved this ham bone with a bunch of the ham meat from a dinner a while ago with the plan of this week. I will cut off the needed ham for ham pie as well.

Penne Primavera

1 package Hormel Natural Choice Spinach Asiago Chicken Sausage, 4 count, 12 oz (or similar sausages)

1/2 cup  each chopped broccoli, carrots and yellow peppers

1/4 cup  water

1 tub  (10 oz.) PHILADELPHIA Italian Herb Cooking Creme

1/2 cup  grape tomatoes

2 cups  hot cooked Penne pasta

Cook sausages according to package in a large non-stick skillet. Remove from skillet, cut on diagonal, and keep warm.

Add broccoli, carrots, peppers and water to skillet; cover. Cook 6 min. or until vegetables are tender, stirring occasionally. Return sausages to skillet. Add cooking creme and tomatoes; cook and stir until heated through. Serve with shredded parmesan cheese, if desired.

Sun Spare Ribs
Mon - Boulenese
Tue
Wed
Thur Fried Chicken
Fri

Thanksgiving 2016

MENU:

Appetizers:
Deviled Eggs
Balsamic Poached Pear Crustini

Dinner:
Roasted Turkey
Mashed Potatoes
Candied Yams
Sage Sausage Dressing
Baked Beans
Butternut Squash and Kale Salad
Roasted Corn on the Cob
Cranberry Mousse
Rolls (see bread recipe page)

Dessert:
Pumpkin Pie
Dutch Apple Pie

TUESDAY:

Prep:

1. Chop herbs, onions, celery, and carrots for stuffing/dressing.
2. Make Rolls (see bread recipes)
3. Make Strawberry Jello for cranberry mousse - use directions on  box, but subsititute cranberry juice for cold water.
4. Make Pie Crust

 Flaky Pie Crust

2 1/2 cups flour

1 tsp salt

1 tbsp sugar

8 tbsp butter

6 tbsp Crisco shortening

1 tbsp white vinegar

2 tbsp - 1/4 cup water

Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

WED - DAY BEFORE

Make Deviled Eggs, see recipe link above

Roast Squash

Poach Pears

Roast Yams/Sweet Potatoes and Squash 2 pounds sweet potatoes. peel and cube. Drizzle with olive oil. Bake on a sheet pan at 350F for 20 minutes (they will finish baking day of). Refrigerate for thanksgiving.

Baked Beans: 2 (11 oz) pork and beans. 1/4 cup ketchup. 1 tbsp deli style brown mustard, 1/4 cup brown sugar, 2 tbsp maple syrup. Mix together. Cook on stove top day of for 15-30 minutes, or until desired thickness is reached. Put into oven (or microwave) safe casserole dish.

Pumpkin Pie: 1 (15 oz) can pumpkin puree (NOT pie mix/filling), 1 (14 oz) can sweetened condensed milk, 1 tbsp pumpkin pie spice mix. Pour into uncooked pie crust. Bake 350F until set, about 40 minutes. Cool, cover and refrigerate until day of.

Dutch Apple Pie

DAY OF (in order):

Roast Turkey
1 bone-in turkey (or bone-in turkey breast)
1 yellow onion, quartered
1 carrot, cut into 3 chunks
1 celery stlak with leaves, cut into chunks
3 bay leaves
5 cloves of garlic, peeled and crushed
1/2 cup water
1 tbsp Seasoning Salt (such as Johnny's)
1 tsp dried ground sage
1 tsp paprika
1 tsp black pepper
2 tbsp butter or oil
for gravy: 2 tbsp butter, 2 tbsp AP flour, salt and pepper to taste.
Mix Seasoning salt, sage, paprika and pepper together, set aside. Rinse and pat dry turkey. Gently seperate skin from breast meat, so you can rub 1 tbsp butter and half the seasoning on the meat. Rub the skin with the other 1 tbsp butter and remainder of seasoning. Place the onion, carrot, celery, 1 bay leave, garlic in the cavity. In a large roasting pan with a bottom tray, pour in the water. But the 2 bay leaves in the water. Place the turkey breast up on the rack in the pan. Cover (if the pan does not have a lid, use a foil "tent"). Bake at 325F for 20 minutes per pound. For the last 30 minutes, heat the oven to 425F and take of the cover to brown the skin, basting once. Thickest part of the turkey should reach 170F when done. Remove and discard veggies.
For gravy: in a bowl, mix butter and flour. Use drippings from pan, pour into sauce pot. Whisk in butter mixture. Boil on high heat until it's desired thickness is reached.

Assemble appetizer: crustini on bottom, smear of goat cheese or brie, slice of poached pear on top. 

Sage, Sausage, and Apple Dressing

1 stick butter, unsalted

1 medium onion, finely diced

3 large stocks celery

2 granny smith apples, peeled, cored and chopped

1 pound Italian bulk sausage

2 garlic cloves, pressed

3 tsp poultry seasoning

4 tsp dried sage

2 tsp dried parsley flakes

2 tsp dried thyme

24 oz toasted/dry bread cubes

1 1/2 - 2 cups (1 pint) vegetable stock

Salt and freshly ground black pepper

Directions

Melt the butter in a large skillet and sauté the onions, celery, garlic, apples, and sausage, breaking up the sausage as you cook. When sausage is done add the seasonings and walnuts. Add the bread and moisten with the vegetable stock, add a little at a time stirring continuously, until all bread is moistened. Season stuffing with salt and pepper, to taste.

Place into a buttered casserole dish and bake (at same temp as turkey) for 35-45 minutes, or until top is browned.

Roast Corn

Mashed Potatoes
4 baking potatoes, peeled and diced
4 tbsp butter
1/2 cup cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add butter cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately. 

Candied Sweet Potatoes

sweet potatoes (roasted previously)

1 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus more for greasing the baking dish

1 (10 1/2-ounce) bag mini marshmallows

Directions

Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. 

Spread sweet potatoes out in the 13X9 dish. Sprinkle with salt, butter and sugar. Then top with marshmallows. Bake until the marshmallows are golden, about 20-25 minutes. Serve warm.

Heat baked beans in microwave ( 5 minutes) or oven (20 minutes)

Make Whipped Cream refrigerate until dessert time.

Warm rolls in oven, until warm, about 10 minutes.