Massaged Kale and Craisin Salad with Feta Cheese

The only thing I have in my winter garden right now is kale, and it is thriving. This salad is such a yummy way to use up the kale.  I love it!!

Massaged Kale and Craisin Salad with Feta Cheese

Ingredients:
1 bunch kale
3/4 teaspoon coarse kosher salt
1/4 cup finely diced red onion
1/2 cup craisins
3/4 cup small diced apple
1/3 cup toasted sunflower seeds
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/3 cup crumbled Feta cheese

Directions:
1.  Wash the kale and pat it dry.  Slice off the stiff stems below and in the middle of the kale leaves.  This should create a thin "V" in the middle of your leaf.  You want to remove all the stiff stem.  Slice the remaining kale leaves into thin strips.
2.  Place the kale ribbons in a large mixing bowl.  Add the salt and massage it into the kale with your hands for about two minutes.
3.  Toss in the red onions, craisins, apples, sunflower seeds.  In a small bowl, whisk together the oil, vinegar, and sugar.  Pour over the salad and toss.  Sprinkle Feta cheese over the top and serve.  This salad holds quite well overnight too.  Don't be afraid of saving it for leftovers.

Serves: 6

Recipe Source:  My SIL Shalae who got it from Mel's Kitchen Cafe

Quick and Easy Fruit Dip

This is a super quick and easy fruit dip.  I made this for a family get together, and it got demolished!  It only requires 3 ingredients.  This would be a great last minute appetizer for any party or barbecue!

Quick and Easy Fruit Dip

Ingredients:
8 oz. softened cream cheese
16 oz. marshmallow cream or fluff (or whatever you call the marshmallow in a jar stuff)
1 tsp. vanilla

Directions: 
Mix together until the dip is smooth and creamy.  Serve with you favorite fruits!

Recipe Source:  Kimmy's Creation

Green Bean Bundles

So much has happened since I last posted a recipe.  The biggest one being that we moved to Texas.  Yes, that's right, y'all.  We moved out of Oregon and into Texas, and we are loving it.  Now we just need to buy some cowboy hats and boots and we are set.  We really have enjoyed our first three weeks of being here.  We are especially glad that we found a great rental considering that we were homeless for 3 weeks, livin' in a van down by the river.  (Okay, maybe we weren't living in a van, but it is still nice to have a house to live in.)  Side note:  Speaking of vans...we did purchase a mini-van.  Never thought I'd own one of those, but I have to say.  It's awesome!

I'm sure you'll all get to hear more about life in Texas and maybe even get a few Tex Mex recipes, but for now, here's my favorite new way to eat green beans.  So scrumptious!  And would y'all take a look at that bacon!  Doesn't bacon make everything better?  That it does! 

Bacon-Wrapped Green Bean Bundles

Ingredients:

1 pound green beans with the ends snapped off

8 slices bacon

3 tablespoons butter

1 tablespoon minced red onion

1-2 cloves garlic, minced

1 tablespoon rice vinegar

1 tablespoon granulated sugar

1/4 teaspoon kosher salt

a pinch of pepper

Directions:

1.  Bring a large pot of lightly salted water to a boil. 

2.  If you're using fresh green beans (which I recommend), wash and snap the ends off.  Discard any sickly looking, overly skinny, or limp beans.

3.  When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until you start hearing a popping noise and the beans have turned bright green.  Quickly drain and rinse the beans in cold water until they have cooled. 

4.  Preheat your oven to 400 degrees F. 

5.  On a cookie sheet, divide the green beans evenly into 8 piles.  Carefully wrap each pile of beans with one slice bacon and return to the baking sheet. 

6.  Place the pan in the preheated oven and bake for 15-20 minutes or until the bacon is crisp and sizzling. 

7.  While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan.  When the butter is bubbly, add in the onions and garlic and saute for 2-3 minutes or until the onions are softened and fragrant.  Reduce heat to low and add in vinegar, sugar, and salt.  Remove from heat and set aside. 

8.  When ready to serve, place bean bundles on a serving platter and drizzle with sauce.  Serve immediately.

Recipe Source:  Our Best Bites Cookbook

Mashed Sweet Potatoes

"Oh sweet mystery of life now I have found you"...is what I was singing when I shoved a spoonful of this creamy dreaminess in my mouth.  Probably one of my favorite side dishes ever.  I happen to love sweet spuds, but these were plum fantastic!

Mashed Sweet Potatoes

Ingredients:
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon sugar
2 lbs sweet potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4 inch-thick (about 2 large or 3 medium-small potatoes)
salt & freshly ground black pepper

Directions:
Combine butter, cream, salt, sugar, and sweet potatoes in large saucepan.  Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork. This will take between 30 to 45 minutes.
Take off heat and mash sweet potatoes in saucepan with potato masher. You can also put potatoes into a Bosch or Kitchen Aid mixer and mix. Stir in salt and pepper to taste.  (I didn't add any at the end.)

Serves:  4

Recipe Source:  Food

Dill Dip

Most days of most weeks, I have the same dilemma.  What's the side dish gonna be?  I write out the menu plan for all our main dishes for the week, do all my grocery shopping, and feel all prepared, right?  Right? Wrong!!!  You'd think I'd learn, but I think my baby boy stole that "Things you should have learned by now" brain cell from me when he was born.  So every week, it's...What's the side dish going to be?  Granted it usually incorporates veggies so that narrows down the list.  But sometimes, I just don't want anymore plain ol' green beans or sauteed mushrooms which are my kids favorites.  I want somethin' for the momma!  I found this dill dip recipe from my mom and decided it was mommy night.  It was veggies and dip time.  Soooo simple, right?  But something we usually never have because the Chase-ter can't eat the hard veggies and the girly just licks off the dip and leaves the veggies.  This dip was delightful though.  I thoroughly enjoyed it even if the kids didn't. 

Dill Dip

Ingredients: 
1 cup sour cream
1 cup mayo
2 Tablespoons parsley flakes
2 Tablespoons onion flakes
2 Tablespoons dill weed
1 teaspoon seasoning salt

Directions:
Mix all ingredients and chill for several hours or overnight to blend flavors. 

*You can use light mayo and light sour cream for this.  If you are serving a family of 4, I would half the recipe. 

Recipe Source:  Mi Mamacita

Grilled Potatoes

So I have a confession to make.  I had never grilled anything on a grill (minus the Georgey Foreman) until last week.  It was my first time grilling.  Can you believe it?  My hubs always grills for us.  But the last couple weeks, he has gotten home way too late, and I couldn't hold out for my grillin' to be done.  So I fired up our ol' grill, put on some goggles, grabbed the tongs, and headed out on a mission.  Meanwhile, the two kids are running amuck outside, inside, wherever, as I'm crazily trying to grill, keep them safe, and find some plates to put the finished product on.  (Whoever thinks to bring out clean plates?  I didn't!)  My conclusion:  Food on the grill cooks way fast and tastes way good.  I think I love it.  Now as a grill expert (wink, wink), I am always looking for new things to grill.  These potatoes were a great twist off the traditional french fry that's not going to clog your arteries with grease. (Although, they are drizzled with butter.  You've got to live a little.  Right?)  They are a great side dish for our Spiced Up California Burgers or my favorite Gourmet Burgers.

Grilled Potatoes

Ingredients:
Large Idaho or russet potatoes, cut into 3/4-inch slices
1/2 stick melted butter
1/2 teaspoon House Seasoning, recipe follows

Directions:
Preheat and grease grill. Boil potatoes in water for 6 minutes, until slightly cooked but raw in center. Strain potatoes in a colander. Place potato slices on grill. Using a pastry brush, apply butter and sprinkle each slice with House Seasoning. Grill potatoes slices for 4 to 5 minutes and flip slices, repeating with butter and House Seasoning. Cook until grilled through.

House Seasoning:
2 Tablespoons salt
1/2 Tablespoon black pepper
1/2 Tablespoon garlic powder

Combine ingredients in a small bowl.

Recipe Source: Paula Deen

Linked to:  Made it on Monday

Lemon Roasted Broccoli

Let me preface this recipe by saying that the hubs hates broccoli.  Even my daughter refuses to eat, "The trees..."  When I made this recipe, the hubs said, "Congratulations honey!  You just made broccoli edible."  Then, I saw him, and I kid you not, snitch a piece of broccoli off of the pan.  What the?  What's happening in my house?  My husband who eats Captain Crunch, Lucky Charms, or Frosted Flakes for breakfast every morning, snitching broccoli?  Either the world has come to an end or this broccoli is ridiculously good.  This is DEFINITELY a great way to eat broccoli. 

Roasted Broccoli

Ingredients:
1-2 heads of broccoli
4-5 garlic cloves, peeled and coarsely chopped
about 2-3 tablespoons olive oil
kosher salt
fresh ground black pepper
1 medium lemon
zest of half of a lemon
1/3 cup freshly grated Parmesan cheese

Directions:
Preheat oven to 400 degrees. Cover a baking sheet with foil. Wash your broccoli and dry completely. (It is essential that the broccoli is dry to crisp correctly.) Cut the broccoli into medium sized florets. Place broccoli on foil in a single layer and drizzle with olive oil.  Toss this around. Sprinkle broccoli with lemon zest and squeeze the juice of half your lemon over broccoli. Add salt, pepper and chopped garlic and toss this all around getting everything well coated. Roast in oven for about 15 to 20 minutes. The broccoli should get crispy in spots and be a dark green color. You'll see it start to turn dark brown in spots and this means its getting good, really good.

Once the broccoli is fork tender and crispy to your liking take it out.  Squeeze the other half of the lemon all over the broccoli if desired. Sprinkle grated Parmesan over broccoli and let the heat from the broccoli melt it slightly.  Remember the broccoli is going to cook down so it may look like a lot initially but once it's roasted it will be about half the amount.

Recipe Source:  My friend Brook adapted this recipe from Ina Garten

Linked to:  Full Plate Thursday, Friday Food, Potluck Sunday

Lion House Rolls

I can't tell you how many roll recipes I've tried and enjoyed throughout my life.  I have a thing for bread, muffins, and pretty much all baked goods.  Oh........these rolls.........heavenly.  They are soft, buttery, and delightful. Definitely a recipe to make over and over and over again.  The Lion House is famous for it's delicious baked items.  If you haven't tried this recipe yet, you must partake of the goodness.

Lion House Rolls

Ingredients:
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk
2 tablespoons dry yeast
1/4 cup sugar
2 tsp salt
1/3 cup butter
1 egg
5 to 5 1/2 cups all purpose flour

Directions:
In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes on medium speed. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed. Add remaining flour a 1/2 cup at a time.  The dough should be soft, but not overly sticky.  (You may not need to add in all the flour.) Once combined, knead with hands, or knead in a mixer. Place dough in a oiled bowl. Turn over once so dough is covered with oil. Cover with plastic or a towel, and let rise in a warm place until double in size.  I always put my dough in the oven with the light on.  Place dough on floured surface. Roll out dough, and brush with melted butter. (Can you see why these are soooo good?)  Cut rolls into desired shape and size.  (Click here for a video to help shape your rolls, Lion House Style.) Place on a greased or parchment paper lined cookie sheet. Let rise in warm place until rolls are doubled in size. Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.  I was able to make 25 rolls with my dough, but it really depends on how big you make your rolls. 

Linked to:  Tuesday's Tasty Tidbits, Full Plate Thursday, Saturday Swap, Savory Sundays

Creamy Peas with Tarragon

Don't be deceived...the cream is in there.

Sometimes I wonder if I am defeating the purpose of serving a healthy food by adding so many creamy calories to it... but then I taste it, and realize that I added to my purpose rather than defeating it.  That's the case with these peas.  They were so yummy!  They only take 10 minutes to cook.  Holla'!  I don't dress up my veggies every night, but every now and again, it's fun to make a new and tasty side dish in addition to a scrumptious main meal.

Creamy Peas with Tarragon

Ingredients:
2 tablespoons unsalted butter
1 shallot, minced
1 tablespoon minced fresh tarragon
1 garlic clove, minced
1/2 cup heavy cream
1 pound frozen peas (3 cups) *Do not thaw the peas
2 teaspoons sugar
salt and pepper

Directions:
Melt the butter in a 12-inch nonstick skillet over medium-high heat.  Add the shallot, tarragon, and garlic and cook until softened, about 2 minutes.  Stir 1/2 cup heavy cream into the skillet and simmer until thickened, about 2 minutes.  Stir in the peas and sugar.  Cover and cook until the peas are heated through, about 4 minutes.  Season with salt and pepper to taste.

Recipe Source: The America's Test Kitchen Family Cookbook 2006

Linked to:  Full Plate Thursday

Spinach Salad

This spinach salad is so easy and so good. I can't believe I haven't posted it yet. I've had the recipe for years. My sister-in-law Shalae made this for us at a family dinner and everyone loved it. I hadn't ever made it for the hubs yet. He couldn't believe I hadn't because it's such a tasty little thing. It's a perfect side for most meals. We had it with our Spinach and Sausage Stuffed Shells.

Spinach Salad

Ingredients:

spinach (around 20-30 oz. of leaf spinach)

red onion, chopped (however much you like)

8 slices cooked bacon, crumbled

4 hard boiled eggs, cut and crumbly

Dressing:

1/2 cup oil

1/4 cup vinegar

3/4 cup sugar

1/3 cup ketchup

1 tsp. worchestershire sauce

Stir it up and you're done! This makes a large salad with dressing so half it if you have a smaller family.

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

I love sweet potatoes. I love with all the sweet and sugary topping. I love them plain. I love them with some butta'. Yep, I love them. Did I already mention that? So this recipe is no exception. Fabulous!

Ingredients:
6 sweet potatoes (you want shorter and fatter rather than long and skinny sweet potatoes)
2/3 cup butter, at room temperature
2/3 cup light brown sugar
2/3 cup flour
1/8 tsp. ground cinnamon
1/8 tsp. salt
3/4 cup miniature marshmallows
1/2 cup pecan pieces

Directions:
1. Preheat oven to 400 degrees.

2. Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of sopts and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

3. In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

4. Slice the sweet potates lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to oven. Bake for another 10 minutes, or until topping is bubbly and brown.

Recipe Source: Adapted from Tyler Florence

Fancy Spaghetti Squash

I love when people donate their fresh garden vegetables to my kitchen. I love the fresh vegetable and the challenge of making something new with it. My sister in law gave us a spaghetti squash to use recently. We really enjoyed this recipe. My hubs is not a fan of the squash family, and he even conceded that it was a good side dish. I think this is a fantastic

dish for a fall dinner.

Ingredients:

1 spaghetti squash, halved lengthwise and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Directions:

1. Preheat oven to 350 degrees. Lightly grease a baking sheet

2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Recipe source: Allrecipes.com

Greek Salad

I am a huge fan of the greens. A delicious green salad is a great pairing for almost any main dish for me. This salad was very good!

Greek Salad

Dressing Ingredients:

1/4 cup red wine vinegar

2 Tbsp. minced fresh dill (2 tsp. dried dill)

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. black pepper

1/3 cup extra virgin olive oil

Dressing Directions:

In a small bowl, combine all the dressing ingredients. Whisk together until well combined. Store leftover dressing in an airtight container in the refrigerator, and shake well before using again.

Salad Ingredients:

Romaine lettuce

Sliced red onions

Sliced black olives (I left these out because the hubs greatly dislikes them.)

Grape tomatoes, halved

Cucumber, peeled and thinly sliced

Crumbled feta cheese

Salad Directions:

Add romaine lettuce to a salad bowl. Add toppings. Put dressing on side or on top as desired.

Recipe Source: Annie's Eats

Parmesan Zucchini

I've seen this style zucchini all over the web and my mom also makes zucchini this way. If you haven't yet tried it, it is delicious. I love zucchini so of course I enjoyed the dish. The hubs hates zucchini, but thought it was the best zucchini he had ever had.

Zucchini

Summer Squash (if you want)

butter

parmesan

garlic salt

pepper

Cut zucchini and squash into slices. Layer in the bottom of a baking dish. Place butter chunks on top of the zucchini. Sprinkle with garlic salt and pepper. Then top it off with parmesan. Cover with foil and cook at 400 for about 20 minutes. Take off foil and cook for about 5 extra minutes.

Honey Mustard Pork and Mango Kabobs with Coconut Cilantro Rice

My hubs and I got our first grill last summer. We have absolutely loved grilling. I'm always trying to find new recipes for the grill. I got this idea from some random store recipe and then created these pork and mango kabobs! These are fabulous! We loved them. This one is a keeper!

Honey Mustard Pork and Mango Kabobs

6 Wooden Skewers

2 Tbsp. honey mustard (I used French's honey mustard dipping sauce.)

2 Tbsp. olive oil

1 tsp. minced garlic

1 1/4 tsp. salt

1/2 tsp. black pepper

1 lb. pork cut into cubes (I just cut up boneless pork chops)

2 mangos (You want the mangos to be almost ripe, but still firm. If they're too ripe, they get mushy on the grill.)

1/4 cup honey

1. In a large bowl, mix honey mustard, olive oil, garlic, salt, and pepper. Coat cubed pork in this marinade and cover. Let it marinate at least 1 hour (preferably over night).

2. Cut mangos into cubes. Thread cubes of pork and mango onto skewers, alternating meat and fruit.

3. Set your grill at medium-high heat with the flame directly under the cooking area. When grill is ready, lay skewers on, close lid and cook about 10 minutes. Turn occasionally until pork is browned on all sides and cooked through.

4. Coat kabobs with honey and cook about 1 minutes longer.

So yummy! Here's the Coconut Cilantro Rice recipe we paired with it! It was perfect.

Cilantro Coconut Rice

Ingredients:
1 1/2 cups (10 ounces) basmati (or jasmine) rice
1/2 cup sweetened flaked coconut
1 Tablespoon finely chopped peeled fresh ginger
2 Tablespoon finely chopped fresh jalapeno, including seeds
2 Tablespoons vegetable/Canola oil
2 cups water (I cooked the rice in part water, part coconut milk)
1 teaspoon salt
1 cup packed fresh cilantro
3 scallions, chopped

Directions:

1. Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve. (I totally skipped this step).

2. Spread coconut in a skillet and toast over medium heat, stirring occasionally, until pale golden; watch carefully so it doesn't brown too much or burn. Cool completely.

3. Cook ginger and jalapeno in 1 Tablespoon oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes.

4. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12-15 minutes.

5. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.

6. While rice cooks, pulse together coconut, cilantro, scallions, and remaining Tablespoon oil and 1/2 teaspoon salt in a food processor until finely chopped.

7. Add cilantro mixture to cooked rice and stir gently until combined well.

(found on Epicurious.com)

Southwest Rice and Bean Salad

This is a yummy side dish that goes with enchiladas and lots of other Mexican dishes.  People love this stuff! 

Southwest Rice and Bean Salad

5 cups cooked rice, warm or at room temperature

2 teaspoons salt

1 (16-oz.) can black beans, drained and rinsed

1 (16-oz.) can pinto beans, drained and rinsed

1 (12-oz.) can corn, drained

4 green onions, chopped

Dressing:

1/4 cup fresh lime juice

2 tablespoons red wine vinegar

2 tablespoons packed brown sugar

2/3 cup canola oil

4 pickled jalepeno pepper rounds (I always leave this out because I don't have it on hand.)

2 teaspoons chili powder

1 teaspoon cumin

Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients in blender until peppers are finely minced. Toss with salad. Serve warm or at room temperature.

Recipe Source:  adapted slightly from a recipe from My Kitchen Cafe

Scalloped Potatoes Supreme

These potatoes are absolutely scrumptious!

8 large potatoes or 12-14 smaller potatoes boiled and diced

1 can cream of chicken soup

1 cube of margarine or butter

1/3 cup of grated onion (or 1/2 cup of chopped green onions)

1 1/2 cups grated cheddar cheese

1 pint (2 cups) sour cream

1 tsp. salt

2 tsp. ground sage

Boil potatoes until soft. Peel and dice. Place in a 9X13 pan or deep casserole dish. In a sauce pan add all the remaining ingredients (exclude potatoes) and stir until cheese is melted. Be careful not to let the mixture boil or the cheese will curdle. Add the sauce to the diced potatoes. Then sprinkle on topping.

Topping:

2 cups finely crushed corn flakes, corn chex, crispix, or other similar cereal

2 Tablespoons melted butter

Mix these two topping ingredients together and sprinkle on top of potato mixture. Bake uncovered at 350 degrees for 30 to 40 minutes.

Butterscotch Apple Dip

This comes from Heidi at Tasty Sensations. I just made it for the family for an after Thanksgiving snack and was reminded of how delicious it is.

Butterscotch Apple Dip

8 oz butterscotch chips
1 can sweetened condensed milk
1 tsp apple cider vinegar
1 tsp cinnamon
apples

Melt above ingredients together in a double boiler and serve.

Unfried French Fries

These fries are light, tasty, and easy.

5 baking potatoes

Vegetable Oil Cooking Spray

2 large egg whites

1 tablespoon cajun spice

Preheat oven to 400 degrees. Slice the potatoes so they look like french fries. Coat a baking sheet with vegetable spray. Combine the egg whites and cajun spice in a bowl. Add the potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space between. (I always sprinkle a little cajun spice on top after I do this. It makes them spicier. If you don't like too much spice, you might not want to add any extra.) Place the baking sheet on the bottom shelf of the oven. Bake for 40-45 minutes, until the fries are crispy, turning them every 10 minutes with a spatula so that they brown evenly. Serve immediately.

Baked Beans

So I am laughing at this picture because it has beans sloshed all over the sides of the plate. Hey, I'm happy just to get the picture on here. I just tried these beans, and they are super scrumptious. I am a sucker for baked beans. The best part about them -- you throw 'em in the crock pot. It can't get any better than that. I got the recipe from a cook book called The Essential Mormon Cookbook.

1 pound bacon, cooked and cut into small pieces (bacon makes everything better)
1/2 cup chopped onion
3 (15 oz. cans pork and beans)
1 tablespoon mustard
1 cup packed brown sugar
2 tablespoons vinegar
1/2 cup ketchup

Combine all ingredients in a 2 1/2 or 3 quart casserole dish or in a crock pot. Bake at 325 for 2 hours or 200 for 6 hours. For a crock pot, I cooked it on high for 1 hour and on low for 3-4 hours. You could just cook it on high for 2 hours or on low for 6 hours also.