Aunt Shirley's Macaroni and Cheese

We drove to Delaware for Thanksgiving to visit my Aunt Shirley and Uncle Bill. Aunt Shirley is an excellent cook and we enjoy talking about recipes and sharing cookbooks. One of Aunt Shirley's signature recipes is Macaroni and Cheese. She makes it for every holiday meal and takes it to church suppers. It is not only good hot from the oven, it is also still delicious warmed up the next day.

When the food was served on Thanksgiving, Aunt Shirley made sure to place the Macaroni and Cheese in front of me at the table. She knows that it is one of my favorite dishes and she wanted to make sure that I had easy access to it. I definitely ate way more of it than I should have over the Thanksgiving weekend, but I'm not complaining!

Macaroni and Cheese

2 cups elbow macaroni
12 oz. can evaporated milk
2-3 cups grated cheddar cheese
Salt and pepper to taste

Cook and drain macaroni according to package directions. Spread half of the macaroni into a 9X9 casserole dish. Sprinkle with half of the cheese. Salt and pepper to taste. Repeat. Pour evaporated milk of the macaroni. Bake at 350º for 25-35 minutes or until golden and bubbly.

Happy Anniversary!

Today marks the two year anniversary of You Can Make That! I am having just as much fun sharing recipes here with you today as I did two years ago. And, hopefully there will be many more years to come. In honor of this two year mark, I thought that you might enjoy seeing the recipes have been the most popular with the You Can Make That readers.

 

These two recipes are at the top by far. Both have had about the same number of views, but the Honey Mustard Dressing and Marinade was posted in February 2012 and the Pumpkin Spice Creamer was just posted last month. I wonder which one will win out over time?

 

Honey Mustard Dressing & Marinade

 

Pumpkin Spice Creamer

 

Other Popular Recipes:

 

Homemade Amaretto Creamer

Homemade Onion Soup Mix

Cinnamon Tortilla Chips

Corn Cakes

Homemade Ranch Dressing and Dip Mix

I find it interesting that several of the most viewed recipes have been homemade convenience foods. Have you found a recipe here that has become a favorite at your house?

Meatballs

Earlier this week I promised to share my meatball recipe with you. I shied away from making homemade meatballs for years. One reason being that they are a great convenience food that can be grabbed out of the freezer section at the grocery store and prepared with no effort. The second reason was that I didn't want to spend time cooking anything twice. Many recipes require you to pan fry or bake the meatballs before simmering them in a sauce. Too labor intensive for me.

But, a few years ago, while adding store bought frozen meatballs to my slow cooker, I began to wonder if I could add raw meatballs directly to my sauce. The answer is: Yes! So, I have been making my own homemade meatballs ever since. I like the fact that I can season them any way that I choose with Italian Seasoning, BBQ Rub or even Onion Soup Mix. They can be made with any lean ground meat and can be frozen for later, then added to sauce without having to be defrosted. They can be served over pasta or rice, in hotdog rolls as subs, or eaten with toothpicks as an appetizer. Our favorite is ground pork with Italian Seasoning (pictured above) served as subs. 

Meatballs

1 lb. lean ground meat (beef, pork, or turkey)
1 egg
¼ cup bread crumbs
2 Tbsp. Seasoning (Italian, BBQ, or Onion Soup Mix)
4 cups of sauce (pasta sauce, BBQ sauce, or Gravy)

Add the first four ingredients to a large bowl. Slowly incorporate the ingredients using a fork, or your hands. Roll into small meatballs (28-32). 

To Cook Immediately: Place meatballs into a large skillet along with sauce. Simmer on medium low heat until meatballs are fully cooked (about 1 hour for freshly made meatballs or 1 ½ hours for frozen meatballs). Or, cook them in the slow cooker on low for 4-6 hours.

To Freeze For Later: Place meatballs on a cookie sheet, without allowing them to touch each other. Place in freezer until completely frozen. Remove from pan and store in a zippy bag until ready to use.

Kielbasa and Rice

Dinner time is completely different at our house now that it is just me and the kids. We eat a lot more Pizza, Tacos, and BBQ Turkey Burgers (my kids prefer these over beef burgers). And, honestly I have grown tired of these dinners. But this week I dug out my recipe for Kielbasa and Rice hoping that the kids would like it for something different. It had been years since I had made it, so none of them remembered it. But, they were pleased with it; and, I was happy to serve something different. I think I need to dust off some of my other old recipes and see what else they might like.

Kielbasa and Rice

2 Tbsp. olive oil
1 lb. kielbasa or polish sausage, sliced
2-14oz. cans diced tomatoes
1 Tbsp. sugar
1 tsp. paprika
½ tsp thyme
½ tsp. oregano
¼ tsp garlic powder
3 drops hot sauce
1 cup brown rice
1 cup water

In a large skillet sauté kielbasa in olive oil. Add remaining ingredients and stir to combine. Bring to a full boil on high heat. Cover, and reduce temperature. Simmer for 40 minutes, or until rice is tender. Stir and serve.

Taco Pie

We were invited to a BBQ over the weekend, however the weather just did not cooperate. So, our BBQ turned into a potluck dinner. At the last minute I needed a main dish to share along with the Raspberry Bars that I had already made. As I quickly scanned my freezer for a possibility, I realized right away that ground beef was the logical meat choice. Then after peeking into my pantry, I knew I could make something Mexican without having to run to the store.

So, I glanced at my recipes and decided on Taco Pie. Quick and simple, and perfect for the last minute. I brought the pie to the potluck and two people asked for the recipe! Here it is friends, enjoy.

Taco Pie

1lb. ground beef, browned
1 envelope taco seasoning (or ¼ cup homemade)
1 can pinto beans, drained
1 ½ cups salsa, divided
2 cups grated cheddar cheese
16oz. container sour cream
4 flour tortillas

Brown ground beef and add taco seasoning. Drain beans and add to meat mixture, mashing slightly with a potato masher. Stir in ½ cup salsa.

In the bottom of a pie plate, spread ½ cup of salsa and top with a tortilla. Spread 1/3 of the meat mixture on top of the tortilla. Spread 1/3 of the sour cream on top of the meat and sprinkle with ½ cup of cheese. Repeat, creating two more layers: tortilla, meat mixture, sour cream, and cheese. Finally top with remaining tortilla, ½ cup salsa, and ½ cup grated cheese.

Bake at 350º for 30 minutes, or until browned and bubbly. Serve in wedges. Yeild: 8 servings.

This post has been linked to The Thrifty Home: Penny Pinching Party.

Simple Meatloaf

Growing up I hated meatloaf. And, for years I avoided testing meatloaf recipes of any kind. But, when I finally decided to give it a try, I was pleasantly surprised. And, my family fell in love with this version. Since then, I have figured out why I never cared for the meatloaf of my childhood. Onions. Yes, that's right. It was the large chunks of onions that turned me off. So, this recipe omits onions, but if you love them, by all means add them!

Meatloaf is incredibly versatile. If you don't care for pork, substitute ground beef. If BBQ sauce is not your favorite, substitute ketchup. Not a fan of Italian seasoning, use an envelope of dry onion soup mix. Out of bread crumbs, no problem, finely dice a slice of bread and use that instead. Two pounds of meat too much for your family, divide the mixture into two loaves and freeze one to bake later. Over the years, I have served this meatloaf with many variations, but the combination below is the one that my family likes best, made with my homemade Italian Seasoning Mix. 

Simple Meatloaf

1 lb. ground beef
1 lb. ground pork
(Or 2 lbs. meatloaf mix)
½ cup BBQ sauce
¼ cup Italian Seasoning
½ cup bread crumbs
1 egg

In a large bowl, combine all ingredients and stir until combined. (You may need to use your hands.) Form into a loaf. Place loaf in a large casserole dish. Top with additional BBQ sauce, if desired. Bake, covered at 350º for 1 hour. 

Recipe Note: This meatloaf can also be cooked in a slow cooker on low 6-8 hours.

Mandarin Almond Chicken Salad

Photo Credit: Perdue

Remember all of that meat I told you that I cooked when my refrigerator went out on Christmas day? Well, I am still working to eat all of that up. Please know that I am not complaining though. I was very glad to have that cooked meat in my freezer last weekend when a friend unexpectedly stopped by close to dinner time. Because I had some cooked chicken on hand, I was able to put together this Mandarin Almond Chicken Salad for a quick dinner in just a few minutes. It really is nice to be able to invite someone to stay for a meal at the spur of the moment, and I’m glad that I was able to do so.

If this recipe looks good to you, you may also enjoy my favorite side salad recipe, Mandarin Almond Salad.  And, if you haven’t grown your own window sill green onions before, these two recipes will give you reason to get started!

Mandarin Almond Chicken Salad

1 cup chopped cooked chicken

11 oz. can mandarin oranges, drained

1 stalk celery, chopped

¼ cup sliced almonds

2 green onions, sliced

3-4 Tbsp. mayonnaise

Salt to taste

Combine all ingredients in a bowl, and salt to taste. Serve over lettuce, in a tortilla, or on sandwich bread. Yield: 4 servings.

Frugal Tip: Don’t pour the juice from canned fruit down the drain. My girls both love to drink the mandarin orange juice, and other canned fruit juices can be saved to make oatmeal instead of using milk or water.

Leftover Ham and Cheese Pie

Photo Credit: TLC

As planned, I served ham for Christmas dinner.  And, I had hoped to eat the leftover ham in sandwiches and such later that week. However, my refrigerator/freezer went out on Christmas day. Sigh. I had to scramble to borrow coolers and ice to keep the food from spoiling. So, the day after Christmas I was forced to cook a turkey and a roast, plus five pounds of other meat because I knew that it could not be refrozen until it was cooked.  Therefore, instead of eating up the leftover ham, we ate the turkey and the roast and put the ham into the freezer once it was fixed.

Although it was a lot of work to cook all of that meat at one time, I now have lots and lots of cooked meat in my freezer that makes dinner quick and simple. We love this Ham and Cheese Pie and it is a perfect recipe to use up leftover ham. And, of course I used my Homemade Baking Mix that I told you about yesterday.

Ham and Cheese Pie

2 cups cubed ham

2 cups grated cheddar cheese

4 eggs

2 cups milk

1 cup baking mix

Layer ham and cheese in the bottom of a large pie pan or 9X9 pan. In a bowl, stir together eggs, milk, and baking mix. Pour evenly over the ham and cheese. Bake at 400˚ for 35-40 minutes, or until golden.

Recipe Note: I halved this recipe in order to minimize leftovers. We ate every bite and it was the perfect amount for one adult and three kids. Frugal Kitchen Goal success!

Easiest Mac and Cheese

Photo Credit - Kraft

Macaroni and Cheese is a staple at our house. But, my kids have never been too excited about the kind that comes in the little blue box. Instead, I have always made stove top macaroni and cheese by melting butter, adding flour, and finally stirring in milk and cheese. Nothing fancy. But this recipe is so much simpler, and my kids have asked that I switch to this recipe permanently. And, with only three ingredients (macaroni, cheddar cheese, and sour cream), you will hear no complaints from me!

I've made this recipe several times now and I have used cubed cheese as called for in the recipe and grated cheese. Both work great. I have also skipped the baking part and just stirred it up on top of the stove and it has also turned out beautifully. I have even used different shaped pasta, and all of it has been good. I would imagine that if you liked a cracker or bread crumb crust on top that you could add that too.

I found this recipe on Jessica's blog called Life As Mom. So, be sure to check out Life As Mom for all kinds of fun info on recipes, budgeting, child care, and family life.

Blog Link: Life As Mom

Recipe Link: Easiest Mac and Cheese

Leftover Turkey Strata

Photo Credit

I have a love/hate relationship with leftovers. On one hand, it is nice to have a night off from cooking. On the other hand, I don’t care for eating the same meal two nights in a row. I do love investment cooking though. And, this is one of those recipes that recreates leftovers into something completely different. So, if you are tired of trying to eat up that leftover Thanksgiving turkey, you may enjoy this for a change.

When I made this the other day, I used some stale Asiago cheese artisan bread instead of the French bread. I have to say, that it tasted fantastic!

Turkey Strata

3 cups leftover French bread, cubed

3/4 cup chopped leftover turkey or chicken

1 small can diced green chilies

3/4 cup shredded cheddar cheese

2 eggs

1 cup milk

2 Tbsp. mustard

Layer half of the bread, turkey, chilies, and cheese in a small casserole dish or pie pan. Repeat layers. Whisk together eggs, milk, and mustard. Pour over layered casserole. Bake at 325˚ for 45 minutes, or until browned. Serves 4.

This recipe can be made up early in the day or the night before and refrigerated until ready to bake. Or, it can be doubled easily and baked in a 9X13 pan to serve more people.

This post has been linked to Frugal Tuesday Tip.

Alfredo Sauce

My cooking has changed a bit now that it is just me and the kids, especially my dinner menus. We eat a lot less meat and the kids don’t seem to notice. I discovered this recipe over the summer and we like it because it is incredibly thick.  And, thanks to this recipe, my kids have learned how to “twirl” their pasta onto their forks to eat it. We always giggle a lot about it and they certainly make a mess with it, but it makes dinner so much more fun!

This recipe makes enough sauce for a full box of pasta. I typically toss angel hair pasta directly in the sauce before serving. It would also be perfect on grilled meats, in lasagna, or with steamed veggies. It reheats nicely too, so don’t be afraid of leftovers.

Alfredo Sauce

½ cup butter
2 cloves minced garlic
8oz. cream cheese
2 cups milk
6oz. freshly grated Parmesan cheese
2 tsp. Italian Seasoning
Salt and Pepper to taste

Melt butter in a sauce pan along with the garlic. Cut in cream cheese and whisk until melted. Whisk in milk a little at a time until smooth. Add cheese, Italian seasoning, salt, and pepper. Whisk until cheese is completely melted. Serve over pasta, meat, and/or veggies.

This sauce thickens as it cools, but you can thin it with additional milk if need.

This recipe has been adapted from the one found here.

Burritos

This is a classic make-ahead recipe that is simple to make. It works perfectly with leftover meats, beans, or rice.  And, with all the variations that can be made with the ingredients, it is not so much of a recipe as it is a technique. The Burrito pictured above is made with chicken, pinto beans, rice, and cheese. But, the best part about these Burritos for me is that they are a 5 out of 5 in my family!

Burritos

1 lb. browned ground beef, or 2 cups cooked chicken, or 2 cups cooked rice

2 cups cooked beans (pinto, red, or black)

2 cups salsa (mild, medium, or hot)

4 oz. can green chilies

Taco Seasoning (1 envelope or homemade equivalent)

Cheese, optional

24 flour tortillas

Stir together meat, beans, salsa, chilies, and taco seasoning. Warm the tortillas slightly to make them more pliable for rolling. Fill with meat mixture and add cheese if desired. Roll up burrito style. Wrap individually in aluminum foil. Or, place on a baking sheet with the number of desired burritos, cover with foil. Bake at 350˚ for 30 minutes.  Leftovers can be frozen (prior to baking) for lunches or for additional meals.  Individually wrapped burritos can be heated in the microwave once the foil is removed.

Recipe Note: We have found that if we make these Burritos vegetarian style with rice, we prefer to use a spicier salsa. This boosts the flavor to compensate for the lack of meat.

This post has been linked to The Thrifty Home: Penny Pinching Party.

Gravy

There is something about gravy that makes me sigh with content every time I eat it. In my mind, it is comfort food at its best. And, it is a frugal way to liven up inexpensive cuts of meat. It can be made with the leftover cooking fat from pork chops, chicken, steak or ground sausage. It works well with butter, olive oil, or leftover bacon grease too. The liquid can be water, broth, or even milk. Sautéed onions or mushrooms are also great additions. The technique is simple, and it is an easy way to add variety without going over budget.

Pictured above are simple pork chops with brown gravy. I used some leftover bacon grease to pan fry my pork chops. Then, I used homemade chicken broth for the liquid. Finally, I served it all over rice.

Gravy

3 Tbsp. fat (butter, olive oil, bacon grease, or meat fat)

3 Tbsp. flour

2 cups liquid (chicken broth, beef broth, milk, etc.)

½ tsp. ground black pepper

Salt to taste

Heat the fat in a skillet over medium heat. If you are using the fat from meat you have just cooked, push the meat to the side of the pan or if you prefer, remove it from the pan. Turn the heat down to low. Add the flour. Stir and cook the flour until browned and bubbly, being careful not to burn it, about 2-3 minutes. Whisk in liquid. Continue to whisk until thickened and smooth. Return the meat to the center of the pan and heat thoroughly. Add pepper and salt to taste. 

Frugal Tip: Gravy adds variety to your dinner without going over budget.

This post has been linked to Frugal Tuesday Tip.

Sausage and Rice Casserole

This is a comfort food recipe that my husband especially loves. He was out of town for several days last week and I made this for him when he got home. He was pleased and said, “Now, this is a recipe to come home to!” I like to use homemade pork sausage and seasoned brown rice from my freezer, but it still works well with purchased sausage and a boxed rice mix. And, this is one recipe that all of my kids will gobble up gladly.

Sausage and Rice Casserole

1 lb. ground pork sausage, browned

1 cup sour cream

2 cups cooked seasoned rice (or 6oz. pkg. instant long grain and wild rice mix, prepared)

1 cup grated cheddar cheese

Stir together pork sausage and sour cream. In a casserole dish, layer half of the rice, half of the meat mixture, and half of the cheese. Repeat layers. Bake at 350˚ for 30 minutes. Serve immediately.

Homemade Pork Sausage

Yes, You Can Make That! Sometimes people will ask me why I bother making things like homemade pork sausage instead of just buying it.  The two big reasons for me are taste and control of the ingredients. Sausages of all kinds tend to have ingredients that I choose not to feed my family: preservatives in particular. So, making sausage is a great way to assure that my family is eating healthier. And besides, homemade food always tastes better!

Homemade Pork Sausage

1 lb. ground pork

1 tsp. ground sage

¾ tsp. salt

¼ tsp. ground black pepper

¼ tsp. ground cayenne pepper

¼ tsp. raw or brown sugar

In a bowl, combine all ingredients and mix well with a fork. Spoon out golf ball sized portions of the sausage and shape into patties.  In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center. Yield: About 14 patties.

Or, instead of shaping into patties, crumble the sausage into a skillet and brown loose to be added to eggs or a casserole.

Note: This sausage can be made up ahead of time, rolled into the shape of a log, wrapped in plastic wrap and frozen for later. Or, form into patties and freeze in a single layer on a cookie sheet. Once frozen, place the patties in a freezer bag. (This is perfect for smaller families or for the occasional snack.) Thaw fully in the refrigerator before cooking.

This post has been linked to Mop It Up Mondays.

Quiche

On Friday, at my Investment Cooking Class, we made Quiche filling to freeze for future use. I love having homemade convenience mixes in my freezer and pantry; and, this one is so simple. The nice thing about Quiche is that it is so versatile. Any combination of cheeses, leftover cooked veggies or meat can be used making this a frugal way to eat up food that might otherwise go to waste. And, you can even bake this without a crust, making this recipe even simpler to make.

  

Quiche

4 eggs

1 ¼ cups of milk

2 cups grated cheese (Swiss, Monterey jack, mozzarella, cheddar, etc. or any combination of these)

½ tsp. salt

½ tsp. pepper

½ tsp. nutmeg

1 can (4oz.) diced green chilies

Whisk together all ingredients and pour into a zippy bag. Freeze. Or, pour into a well greased pie pan, non-stick oven proof skillet, or prepared pie crust. Bake at 350˚ for 35 minutes or until golden and set.

For Frozen Filling: Thaw overnight. Pour into a well greased pie pan, non-stick oven proof skillet, or prepared pie crust. Bake at 350˚ for 35 minutes or until golden and set.

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This post has been linked to Mop It Up Mondays.

Pigs in a Blanket

I found a new way to use my Artisan Bread Dough; Pigs in a Blanket.  My husband was working a 24 hour shift the other night, so I thought it was the perfect opportunity to have kid food for dinner. They were so simple to make, and the kids enjoyed helping. We dipped our hot dogs in ketchup, mustard, and BBQ Sauce.  Then, I packed the leftovers in the kid’s lunch boxes for the next day.  When I told my husband about them, he was disappointed that he wasn’t here to try them. I’m sure I will be making them again soon for him!

Pigs in a Blanket

1 lb. artisan bread dough (I use half white whole wheat flour and half all purpose flour)

8 hot dogs

1 Tbsp. melted butter

Divide dough into 8 pieces. Using your hands, flatten each piece of dough into a circle about 2/3 as big as the hot dog. Wrap the hot dogs with the dough, overlapping the dough and pinching it to close. Place hot dogs, seam side down, on a cookie sheet and let rise for 30 minutes. Bake at 400˚ for 20 minutes. Remove from oven and brush with melted butter. Serve immediately.

Note: You can find the Master Recipe for this Artisan Bread Dough in Five Minutes a Day, along with an instructional video, here.

This post has been linked to Try New Adventures Thursday.

Jerk Seasoning

We eat Jerk Chicken on a regular basis. Everyone likes it, and it is easy to prepare. However, I have always purchased the seasoning. So, I decided that I would try making it myself for You Can Make That! This recipe took less than five minutes to mix up and I already had all of the herbs and spices in my pantry. I am glad to say that it was a great success! 

If you have not tried Jerk Seasoning before, it is mildly spicy and has a “sweetness” that comes from the allspice and cinnamon. It you prefer something a little spicier, you could double the seasoning. However, for my kids one tablespoon of seasoning per one pound of meat is the perfect ratio. And, Jerk Seasoning pairs perfectly with both chicken and pork, grilled or pan seared.

To prepare my Jerk Chicken, I typically cut boneless, skinless chicken breasts into bite sized pieces. Then, toss the chicken with the seasoning and olive oil, and brown in a skillet. Sometimes we eat it on its own, but we also like to serve it on a main dish salad with ranch dressing. However, my favorite way to eat it is on a tortilla with coleslaw.

Jerk Seasoning

2 tablespoons dried minced onion

2 1/2 teaspoons dried thyme

2 teaspoons ground allspice

2 teaspoons ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

Stir together all ingredients. Store seasoning in an airtight container in a cool, dry place. Yield: ¼ cup, enough for 4 pounds of meat

To Use: Stir together 1 Tbs. seasoning with 1 Tbsp. olive oil. Rub or spread mixture onto 1 pound of chicken or pork. Grill or pan sear meat until thoroughly cooked.

Note: Next time I mix up this seasoning, I may add ½ tsp. of nutmeg.

This post has been linked to Try New Adventures Thursday!

Honey Mustard Marinade & Dressing

This weekend we had Honey Mustard Chicken for dinner. Our oldest, who is going through a picky stage, absolutely loves this recipe.  It is one of the few dishes I can serve that she will still eat gladly. And she is not alone, this sticky sweet chicken always gets a 5 out of 5 rating at our house.

Usually, I cut up my chicken breasts into bite sized pieces, toss them in the marinade, and then dump it all into a preheated skillet to cook. However, when the chicken has been cut into strips, then grilled and basted, the presentation is a lot more appealing.

The nice thing about this recipe is that it can also be used as a salad dressing. I can make up a double batch, use it one night for Honey Mustard Chicken, and then use the rest later in the week for salad. (Be sure not to cross contaminate your dressing: set aside the portion you plan to use as salad dressing before you start basting your meat.)

Honey Mustard Marinade & Dressing

1/3 cup spicy brown mustard (or whatever you have on hand)

¼ cup raw honey

2 Tbsp. mayonnaise

1 tsp. soy sauce

Whisk together all four ingredients. Use as a salad dressing or as a marinade/basting sauce for grilled or pan fried chicken. Yield: Marinade for two pounds of meat.

Frugal Tip: Homemade marinades and dressings are a great way to save money at the grocery store and make use of what you already have on hand.

This post has been linked to Frugal Tuesday Tip.

Ham and Bean Soup

Last week I pulled a ham bone out of my freezer to make this soup. I rescued the ham bone from a friend who was walking to the trash with it one day after a big meal together. In a panic, I said to her, "Are you throwing that out?" She said, "Yes." Well, after my near heart attack at the bus stop a few weeks ago over a blackened bunch of bananas, you probably can guess that I swiped the ham bone, put it in a large zippy bag, and put it in my freezer for later.

I made this Ham and Bean Soup with it last week. It is simple, frugal food and my family gobbled it up gladly. All five of us were amazed again that all of that goodness could have ended up in the trash (I would guess that there was about half a pound of meat left on the bone). My five year old, who is not that fond of beans, literally scooped this soup, with her spoon, up the side of her bowl into her mouth which was cupped over the edge it. I really wish I had a picture!

  

Ham and Bean Soup

1 lb. dry navy beans

Left over ham bone with meat

1 small onion, chopped

½ cup molasses

¼ cup raw sugar

2 Tbsp. mustard

Pepper to taste

Pour beans into a large bowl. Fill the bowl with water. Let soak overnight.  In the morning, drain the water and pour beans into a large slow cooker. Cover with fresh water and add ham bone. Cook the ham and beans on high for 1 ½ hours. Remove ham bone from the beans, pulling off any remaining meat to put back into the soup. Stir in remaining ingredients and cook on low for 4 hours or until you are ready to eat.

Frugal Tip: Save your leftover ham bone for soup!


This post has been linked to Frugal Fridays.