Best Dinner Ever

My love affair with pork and apples began at Ruth's Chris Steak house when I was 18. It was the best pork chop I'd ever had and I didn't want to stop eating. I have tried many different recipes for pork and apples and they are all pretty good since pork & apples go awesomely together. But this recipe that my DH made for mother's day dinner is the best ever. It is the meal of happiness and joy. It is absolutely divine and wonderful.

Thank you Cooks Illustrated for this recipe. It is so amazing we had it 2 nights in a row and I think I might gladly eat it every night. I love it with DH's delicious real mashed potatoes, but it would be good with noodles or rice or any sort of starch to help soak up the delicious sauce/gravy.


Smothered Pork chops with cider and apples

Serves 4

3	ounces bacon (about 3 slices), cut into 1/4-inch pieces
2	tablespoons unbleached all-purpose flour
1 3/4	cups apple cider
	vegetable oil
4	bone-in, rib-end pork chops 1/2 to 3/4 inch thick
	ground black pepper
1	medium yellow onion , halved pole-to-pole and sliced thin (about 1 3/4 cups)
1	Granny Smith apple (large), or 2 small Granny Smith apples, peeled, cored, and cut into 3/8-inch wedges
	table salt
2	tablespoons water
2	medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons)
1	teaspoon minced fresh thyme leaves
2	bay leaves
1	tablespoon minced fresh parsley leaves

1. Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.

2. Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.

3. Reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.

4. Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.

Bread & Butter Pickles

With the first few delicious cucumbers of this season to arrive in my co-op box, I knew I was going to make pickles. I used Alton Brown's recipe for refrigerator pickles. It was super easy and delicious tasting broth. Now I have to wait for the brining to finish up so I can eat them!


Making your own pickles is surprisingly easy and extremely tasty. I'm very pleased. Want to try it? Here's the recipe:

Ab's B and B's

1/2 onion, thinly sliced 2 medium cucumbers, thinly sliced 1 cup water 1 cup cider vinegar 1 1/2 cups sugar Pinch kosher salt 1/2 teaspoon mustard seeds 1/2 teaspoon turmeric 1/2 teaspoon celery seeds 1/2 teaspoon pickling spice Combine onion and cucumber slices in a clean spring-top jar. Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices. Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.

Keeps for about 3 months in the fridge.

Cheesecake pops

For our monthly Chocolate therapy challenge, my friend at Bittersweet Cakes & I had a difficult time settling on just one thing. Until the Daring Bakers posted their monthly challenge. Yum! I was hooked and I had to make them! I halved the recipe and was still surprised at how much it made. But it was deliciously simple and just requires lots of time hanging out in the fridge or freezer.

These are just fabulous. The cheesecake center is creamy and soft and wonderful. Putting it on a stick and coating it in chocolate and any other toppings you like is so American, (food on a stick!) and it's awesome. I can see taking them to a dessert exchange or a party and them being a huge hit. If you are a cheesecake fan, you really want to try these.

I used mostly Hershey's new Bliss chocolates to coat these, which are not as good as Dove Promises, I'm sad to say. I was a bit disappointed. But really any good chocolate that you love makes a good coating. One Daring Baker used melted Toblerone's. (yummy!)

Here's the recipe (which comes from Sticky, Chewy, Messy, Gooey by Jill O'Connor)

Cheesecake Pops

Makes 30 - 40 Pops (Note I got 33 from the recipe halved, using the proper scoop so I think this is not an accurate #.)

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs (to halve the recipe, halve the yolk of one egg in your hand with a knife and use a liquid measuring cup to halve the white by volume.)

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped - you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate - candy supply stores carry colors, as well as the three kinds of chocolate.) (Note that I used 1 lb of chocolate to coat just my halved batch, so make sure you have plenty of chocolate on hand!)

2 tablespoons vegetable shortening

(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 - 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

Dark Chocolate Cake

My dear husband loves chocolate. I love chocolate. We really prefer dark chocolate. It is hard to get a great dark chocolate cake recipe that doesn't involve coffee or liquor though. But this month at birthday time, we had a revelation. Look on the back of the Hershey's special dark box! And there was a deep dark chocolate cake recipe and frosting. Of course we had to try it. IMHO they don't put bad recipes on the backs of products. They want you to try their product!

We used a chocolate ganache for the inner filling. The combo of the moist dark chocolate cake, sweet ganache & dark chocolate frosting was fantastic. It was a big hit in our home. Not much in the way of leftovers!

Deep Dark Chocolate Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S SPECIAL DARK Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• ONE-BOWL BUTTERCREAM FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.


ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Special Dark Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

Pureed Cauliflower Soup

This soup was a big hit in our home. It is creamy, and delicately spiced. My boys all loved it, even though I used turkey broth that was really too strong for such a delicate soup flavor. We had it with the escarole salad, and it was a wonderful soup & salad dinner. Very filling and delicious. Another great reason to love it is how fast it is to put together! Wonderfully simple & delicious. Mmm. :)


Pureed Cauliflower Soup with Coriander
(From Cooks Illustrated)

Either chicken or vegetable broth can be used in this recipe.

Serves 4 to 6
2 tablespoons unsalted butter , or the same amount of vegetable or olive oil
1 medium onion , 3 medium shallots or 1 medium leek (white and light green parts only), chopped
2 tablespoons dry sherry or white wine (or substitute)
1 medium head cauliflower (about 2 pounds), stems discarded and florets cut into bite-sized pieces (about 5 cups)
2 cups low-sodium chicken broth or low-sodium vegetable broth
1 teaspoon table salt
ground white pepper
1 teaspoon ground coriander
1/2–3/4 cup whole milk
2 teaspoons minced fresh chives , or minced parsley


1. Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry and cauliflower; stir-cook until sherry evaporates, about 30 seconds.

2. Add stock, salt, pepper to taste, and coriander to saucepan; bring to boil. Reduce heat to simmer; cover and cook until cauliflower is tender, about 12 minutes.

3. Ladle cauliflower mixture into blender. Add 1/2 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)

4. Ladle soup into individual bowls. Garnish with minced chives and serve immediately.

Hungry?

Escarole & Orange Salad

I had a lovely head of Escarole in my produce co-op box this week. We used our last set of bitter greens (kale) in a wonderful soup, so I wanted to try something different if I could this time. Escarole is often used in salads or served as a side dish, I chose this recipe from Cooks Illustrated because I love orange segments in salads, and the vinaigrette intrigued me. It did not disappoint, the flavor was wonderful. You need to eat an escarole leaves with an orange segment, some almonds & some olive pieces in the vinaigrette all in one bite to get the full effect of all these wonderful flavors mixing in this salad - the olive & orange offset the bitter flavors of the escarole in a delicious way, and the crunch from the almonds was wonderful. I served it with a cauliflower soup and it was a fantastic dinner. Yum.
Escarole and Orange Salad with Green Olive Vinaigrette
(From Cooks Illustrated)

In this salad, when arranging the orange segments on the greens, leave behind any juice that is released; it will dilute the dressing.

Serves 4 to 6

2 tablespoons sherry vinegar (basalmic is a fine substitute)
1/2 cup chopped green olives
3 medium shallots , minced (about 1/4 cup)
1 medium clove garlic , minced
1 teaspoon grated orange zest
1/3 cup olive oil
Table salt and ground black pepper
1 large head escarole , washed, dried and stemmed (about 9 cups lightly packed)
2 large oranges , segmented
1/2 cup slivered almonds , toasted in small dry skillet over medium heat until golden, about 7 minutes


1. Whisk vinegar, olives, shallots, garlic, and orange zest in large bowl; whisk in oil. Season to taste with salt and pepper. Add greens; toss to coat.

2. Divide dressed greens among individual plates, arrange a portion of orange segments on greens, and sprinkle with almonds. Serve immediately.

Lemon Layer Cake

I guess I've been interested in meringues lately...this cake asked me to make it! It was a lovely delicious Easter dessert. While mine is not as pretty as the Cooks Illustrated photo, it was very tasty. Almost like a lemonade pie filling between cake layers with a soft meringue frosting. Tart & sweet, full of lemon flavor. It was so delicious, I didn't think to take a picture until it was half gone! :)


Lemon Layer Cake
(From Cooks Illustrated)

The filling can be made a day ahead and refrigerated, but it will become quite stiff; fold it with a rubber spatula to loosen it before spreading onto the cake. For neater slices, dip a knife into hot water before cutting the cake. Leftovers can be stored covered in the refrigerator, with the cut side of the cake covered tightly with plastic wrap, for up to 3 days.

Serves 10 to 12

Lemon Curd Filling
1 cup fresh lemon juice from about 6 lemons
1 teaspoon gelatin (powdered)
1 1/2 cups granulated sugar (10 1/2 ounces)
1/8 teaspoon table salt
4 large eggs
6 large egg yolks (reserve egg whites for cake)
8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and frozen

Cake
2 1/4 cups cake flour (9 ounces), plus extra for pans
1 cup whole milk , room temperature
6 large egg whites , room temperature
2 teaspoons vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened but still cool
Fluffy White Icing
2 large egg whites
1 cup granulated sugar (7 ounces)
1/4 cup water
1 tablespoon fresh lemon juice (from 1 lemon)
1 tablespoon corn syrup


1. FOR THE FILLING: Measure 1 tablespoon lemon juice into small bowl; sprinkle gelatin over top. Heat remaining lemon juice, sugar, and salt in medium nonreactive saucepan over medium-high heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling. Whisk eggs and yolks in large nonreactive bowl. Whisking constantly, slowly pour hot lemon-sugar mixture into eggs, then return mixture to saucepan. Cook over medium-low heat, stirring constantly with heatproof spatula, until mixture registers 170 degrees on instant-read thermometer and is thick enough to leave trail when spatula is scraped along pan bottom, 4 to 6 minutes. Immediately remove pan from heat and stir in gelatin mixture until dissolved. Stir in frozen butter until incorporated. Pour filling through fine-mesh strainer into nonreactive bowl (you should have 3 cups). Cover surface directly with plastic wrap; refrigerate until firm enough to spread, at least 4 hours.

2. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch-wide by 2-inch-high round cake pans and line with parchment paper. In 2-cup liquid measure or medium bowl, whisk together milk, egg whites, and vanilla.

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking powder, and salt at low speed. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs with no visible butter chunks. Add all but 1/2 cup milk mixture to crumbs and beat at medium speed until mixture is pale and fluffy, about 1 1/2 minutes. With mixer running at low speed, add remaining 1/2 cup milk mixture; increase speed to medium and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer. Divide batter evenly between cake pans; using rubber spatula, spread batter to pan walls and smooth tops.

4. Bake until toothpick inserted in center of cakes comes out clean, 23 to 25 minutes. Loosen cakes from sides of pans with small knife, cool in pan 10 minutes, then invert onto greased wire rack; peel off parchment. Invert cakes again; cool completely on rack, about 1 1/2 hours.

5. TO ASSEMBLE: Following illustrations below, use serrated knife to cut each cake into 2 even layers. Place bottom layer of 1 cake on cardboard round or cake plate. Using icing spatula, spread 1 cup lemon filling evenly on cake, leaving 1/2-inch border around edge; using cardboard round, gently replace top layer. Spread 1 cup filling on top. Using cardboard round, gently slide bottom half of second cake into place. Spread remaining cup filling on top. Using cardboard round, place top layer of second cake. Smooth out any filling that has leaked from sides of cake; cover with plastic wrap and refrigerate while making icing.

6. FOR THE ICING: Combine all ingredients in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bowl touch water). Cook, stirring constantly, until mixture registers 160 degrees on instant-read thermometer, 5 to 10 minutes. Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment. Beat on medium speed until soft peaks form, about 5 minutes. Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer. Using icing spatula, spread frosting on cake. Serve. (Cake can be refrigerated for up to 1 day before serving.)

Orange Meringue Pie

Happy Pi Day! (3/14). In celebration of pi day, we made an orange meringue pie. Yummy yummy! Not as tart as lemon meringue, full of happy orange flavor and topped with a tasty meringue topping. What more could you want?

(Great thing about this recipe is having all the ingredients on hand and no trips to the store!)

Orange Meringue Pie (from About.com)

• 1 baked pie shell, 9-inch, cooled (I always use Martha Stewart's pate brisee recipe)
  
• 1 cup sugar
• 5 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup warm water
• 1/2 cup orange juice
• 3 egg yolks
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 2 tablespoons finely grated orange peel
• Meringue Topping, below

In a medium saucepan, combine sugar, flour, and salt. Stir in warm water and orange juice. Cook over low heat, stirring constantly, until mixture thickens and begins to boil. Set mixture over boiling water and continue cooking for about 10 minutes longer.Beat egg yolks lightly then beat a little of the hot mixture into them. add the egg yolk mixture back to the hot mixture in top of double boiler, whisking well. Cook 5 to 7 minutes, stirring constantly. Remove from over the hot water. Blend in the butter, lemon juice, and orange peel.

Let mixture cool, then pour into cooled baked pie crust. Spoon meringue (below) onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until nicely browned.

Meringue Topping

• 3 egg whites
• 6 tablespoons sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla, optional

Beat egg whites until frothy; add cream of tartar and continue to beat until stiff enough to hold up. Add sugar gradually and continue beating until stiff and glossy. If desired, add vanilla or other flavoring.

Potato, Chorizo, Kale Soup

We joined a local organic food co-op and the fun ingredient this past week was several bunches of beautiful purple kale. I went recipe hunting for how best to use it, and we settled on this soup recipe from Cooks Illustrated.

I don't have linguica sausage, but I did find chorizo and we used that. That sausage, potato & kale combo in this very simple soup is extremely delicious and fun.

We didn't roast a turkey first, but had leftover broth in our freezers from our Thanksgiving turkeys - this was an excellent use of that. It also made the soup very easy to make, since the broth was already done. It would be a great reason to make a roast turkey too though. Roast turkey dinner one night, leftover turkey sandwiches the next day, and this awesome soup for dinner another night? Sounds like an excellent plan for turning 1 turkey into 3 nights of dinners to me. Yum.

I know I've been a bit slack on pictures of the food as of late. Dinner pics are hard when all I want to do is eat the food, not photograph it! Everyone in my house liked this soup. It was delicious!

(Time to make after broth is done - about 30 minutes)

Turkey Soup with Potatoes, Linguica, and Kale

Linguiça is a garlicky Portuguese sausage. Chorizo sausage can be used instead.

Makes about 3 quarts, serving 8 to 10

Basic Turkey Stock
1	turkey carcass from 12- to 14-pound turkey, cut into 4 or 5 rough pieces to fit into pot
1	large onion , peeled and halved
1	large carrot , peeled and chopped coarse
1	large rib celery , about 4 ounces, chopped coarse
3	medium cloves garlic , unpeeled and smashed
2	cups dry white wine
1	bay leaf
5	sprigs fresh parsley leaves
3	sprigs fresh thyme
Soup
2	pounds boiling potatoes , unpeeled and cut into 1-inch pieces
2	teaspoons minced fresh savory leaves
	Table salt and ground black pepper
12	ounces linguiça sausage , cut into 1/4-inch-thick rounds
1	bunch kale (about 12 ounces), washed, stems removed, and leaves cut into 1/4-inch strips (about 9 cups, packed)

1. For Stock: Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.

2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days.

3. For Soup: Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat. Add potatoes, savory, and 1 teaspoon salt; cover and simmer until potatoes are tender, about 15 minutes. Off heat, mash potatoes in broth with potato masher until no large chunks remain and potatoes thicken soup slightly. Return to medium-high heat, add sausage and reserved shredded turkey meat from stock; bring to boil, then reduce heat to medium-low, cover, and simmer to blend flavors, about 15 minutes. Add kale and simmer until tender, about 5 minutes longer. Adjust seasonings with salt and pepper; serve immediately.

Beanie Weenies

We had this for dinner and it was a big hit. The recipe and story come from a lovely blog called Homesick Texan. She writes great posts that have yummy food with a great story behind them. I hadn't thought of beanie weenies in years but was inspired to make this after reading her post.

The flavor was wonderful, spicier than we expected but sweet and rich with the molasses flavoring. It stewed on the stove most of the afternoon. If you've ever liked Pork & Beans, or added hot dogs to them when you were a kid, you'll enjoy this version.

Beanie Wienies for Grown-Ups (from Homesick Texan)
Ingredients:
1 pound of pinto beans
1 onion, diced
4 cloves of garlic
1/4 pound of salt pork, diced
1 tablespoon canola oil
1/2 cup molasses
3 T chile powder (I used a mix of ancho and chipotle chile powders)
1 teaspoon pequin or cayenne
2 teaspoon mustard powder
1/4 cup brown sugar
1 cup of black coffee
Pinch of baking soda
8 good-quality hot dogs, sliced into ½ inch thick slices

Method:
1. Preheat the oven to 300 degrees.
2. Soak the beans in a pot filled with 8 cups of water overnight, or do a quick soak by boiling the beans in 8 cups of water and then covering the pot with a lid for one hour.
3. Heat the canola oil in a large pot on medium, and sauté onions until translucent, about 10 minutes.
4. Add the garlic and cook for a couple of minutes.
5. Stir in the molasses, chile powder, cayenne, mustard powder and brown sugar.
Add the soaked beans, and stir in coffee, baking soda and diced salt pork.
6. Add enough water to cover beans with two inches of water.
7. Cover the pot, and place in the oven. Leave alone for 2 hours.
8. After two hours, stir beans, add more water if needed, cover and then leave in the oven for 30 minutes to an hour, depending on beans tenderness.
9. Take pot out of the oven, and taste beans. Make taste adjustments with mustard powder, chile powder, and molasses if necessary. The beans should be tender at this point. If they're not, cook covered a while longer until they are.
10. Turn up heat to 400 degrees, uncover pot, and add hot dogs and cook for 30 more minutes or until sauce is thick.