Homemade (Slow Cooker) Pinto/Refried Beans

Not only are these insanely easy to make, but they taste incredible! Nothing beats homemade refried beans! I like to make a big batch and use half for enchiladas and then freeze the other half for future use. Another tasty way to serve them is if you only slightly mash a portion of the beans and use it in place of ground beef on tacos, topping them with tomatoes, cheese, lettuce and salsa, yum!.

Homemade (Slow Cooker) Pinto/Refried Beans

2 lbs. dried pinto beans (4 cups)
5-6 tsp. chicken bouillon granules
1 1/2 tsp. salt
1 1/2 tsp. garlic powder
1/2 small sweet onion (no need to dice)
1/2 cup butter (optional)

The night before, place the beans in your slow cooker crock (or a large pot) and cover generously with water. Cover and leave to soak overnight. In the morning, drain the beans, and place them back in the slow cooker crock and generously cover them with water again. Add the bouillon, salt, garlic and onion, cover and cook on 'Low' for 8-10 hours or 'High' for 6-7 hours. Stir occasionally throughout. You may need to add more water as the beans cook, so make sure to check on them at least half way through. When ready, drain the beans, reserving a good portion of the cooking liquid. Add the butter to the beans if desired and using a stick blender of food processor, mash the beans, adding enough of the reserved liquid from the beans to get the desired consistency. The beans need to be slightly more runny than you want as they will set up quite quickly after mashing. Puree as much or little as you want leaving some or no whole beans in your mixture. Store in the fridge, covered. You can freeze leftover beans as needed.

"Pan Goop" or "Homemade Bakers Joy"

This stuff really works! In fact it works even better than any of the other stuff in the can that has flour added to the pan release mixture (such as Bakers Joy, Pam w/ Flour etc.) All you have to do is brush the mixture onto your cake pans, muffin cups, bread pans etc...and your baked goods will truly slide right out, no sticking! Oh I love it!

"Pan Goop" or "Homemade Bakers Joy"

1/4 cup vegetable oil
1/4 cup shortening
1/4 cup all-purpose flour

Combine all ingredients in a small mixing bowl. With an electric hand mixer, mix on 'High' until the mixture is smooth and no lumps remain (about 2 minutes). The mixture should be silky looking with a slight sheen to it. Store at room temperature in your pantry in a tupperware with an airtight lid.
(*Note* - This recipe basically calls for equal parts of the three ingredients, so if you find yourself using the Goop at a fairly fast pace, for your next batch just increase each measurement to 1/2 cup each of oil, shortening and flour.)

To Use: Using a pastry brush, coat your pan with the mixture. Pour your batter in and bake as directed.

Streusel Topping

I like to have this on hand so that I can easily pull it out of the freezer and have it ready to use whenever I need it. It's great for muffins, coffee cakes, pound cake, etc...

Streusel Topping

1/2 cup all-purpose flour
1 cup quick cooking rolled oats
1 cup packed brown sugar
1/2 cup butter

Toss everything into a food processor and pulse until everything is combined and the butter is incorporated. Pour streusel topping mixture into a freezer ziploc bag and store in the freezer to use as needed to top muffin batter, coffee cake batter etc...
Makes about 3 cups.

Pineapple Muffins

I was surprised just how delicious these muffins turned out, wow! They would be great for breakfast, and make a super easy afternoon snack. My kids love coming in the door after school to see these cooling on the counter, ready to eat.

Pineapple Muffins

2 cups all-purpose flour  
1/2 cup white sugar
1 TBSP. baking powder 
1/2 tsp. salt
1/2 cup crushed pineapple, drained, juice reserved
1 egg, beaten 

1/2 -3/4 cup milk 

1/4 cup vegetable oil

Streusel Topping

  

Preheat the oven to 375* F. Grease and flour muffin pans, or line with paper liners. In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 - 1/2 cup of  juice in a glass measuring cup. Pour in enough milk to the juice to make 1 cup of liquid. you can use as much milk or juice as you prefer. (I use about 1/2 cup juice, 1/2 cup milk). Make a well in the center of the dry ingredients, and pour in the crushed pineapple, juice/milk mixture, egg, and oil. Mix just until blended. Spoon batter into muffin cups, then sprinkle with the Streusel Topping. Bake for 15-20 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean or the tops spring back when lightly touched. Remove from pans to cool on racks.

-Makes 16 muffins.

  

Granny’s Taco Lasagna

This is a recipe my Granny gave to me, and she said it’s the most requested dinner from her three grandchildren in Indiana. I got to try it when she made it during a visit a few months ago and it was delicious, I loved it! If you want a less spicy version (my little ones can’t take “spicy heat”) then substitute 1 1/2 cups extra mild salsa in place of the Ro-Tel.

Granny’s Taco Lasagna

6-8 large soft flour tortillas
16 oz. can refried beans
1 lb. ground beef, browned and drained
1 pkg. taco seasoning
14 1/2 oz. can diced tomatoes w/ onions and green chilies (Ro-Tel)
2 cups small curd cottage cheese
1 cup shredded taco cheese 'or' cheddar cheese
1 large egg
toppings:
shredded cheddar cheese, shredded lettuce,
chopped tomato, black olives, sour cream,
salsa, guacamole

In a greased 9×13 baking dish, place two large tortillas (or enough to cover bottom of pan). Spread refried beans over tortillas. Mix the browned ground beef, taco seasoning and canned tomatoes; mix well. Spread beef mixture over beans in baking dish. Add a second layer of tortillas. Mix together the cottage cheese, taco cheese and egg. Spread this mixture over tortillas. Top with final layer of tortillas, trimming edges to fit. Bake @ 350 degrees F for 30 minutes. Cut into squares and garnish each serving with toppings of your choice.

 

Granny’s Bread Pudding

I have always loved Granny’s bread pudding and I was thrilled when she shared her recipe with me so that I could make it too. Although it never tastes as good as when she makes it, I still try. Granny really does it best though.

Granny’s Bread Pudding

3 eggs, slightly beaten
1/3 cup sugar
2 cups milk
1/2 tsp. vanilla
1/4 tsp. salt
about 3 cups of dry bread or day old bread, cubed
cinnamon if desired

Combine eggs, sugar and salt. Stir in milk and vanilla. Place cubed bread into a baking dish and pour the egg mixture over top. Let the egg mixture soak in for a few minutes. If desired sprinkle the top with ground cinnamon. Then place dish into a shallow pan and pour hot water into pan, 1-inch up the sides of the outside of baking dish. Bake @ 300 degrees F for 1 hour and 15 minutes. Serve warm or cold. Enjoy!

 

Aloha Fruit Dip (also known as “Cookie Dip”)

I got this recipe from a family member, and it has been a HUGE favorite whenever and wherever I serve it. In fact, I have even seen people eat it plain by the spoonful, with no fruit dipped in it, it’s that good! And no one guesses the “secret” macaroon cookie ingredient until you tell them. We love to dip fresh strawberries, red grapes, fresh pineapple chunks, apple slices and watermelon in it.

Aloha Fruit Dip (also known as “Cookie Dip”)

1 (13 oz.) pkg. Mothers Macaroon Cookies, no substitutions!
1 (24 oz.) tub sour cream, light or regular
1/3 cup packed brown sugar

Crush the cookies until there are no pieces bigger than a frozen pea. In a large bowl mix the sour cream and the brown sugar together until well mixed. Stir in the cookie pieces, mixing well, until all is combined and evenly distributed. Cover and chill for at least 1 Hour. After you chill this dip DO NOT STIR the dip again! It will turn a gross color, and will look very unappetizing. When you’re ready, serve the dip cold with assorted cut up fruits for dipping, and enjoy!

Cookie Salad

I know, it sounds like an odd combination for a salad, but I always come home with an empty bowl along with numerous requests for the recipe, and it’s a hands down favorite with kids especially. My kids love it whenever I make this, so give it a try and tell me how it goes!

Cookie Salad

1 1/2 cups buttermilk
1 (5 oz.) box instant vanilla pudding
8 oz. crushed pineapple, drained
11 oz. mandarin oranges, drained and cut up
12 oz. Cool Whip, thawed
24 fudge stripe cookies, crushed

In a large bowl, whisk the buttermilk and the pudding mix together until smooth and well mixed. Stir in the pineapple and the mandarin orange pieces and mix to distribute evenly. Fold in the Cool Whip. Chill. When ready to serve, stir in the crushed cookie pieces and serve immediately. Refigerate any leftovers.

Oatmeal Peanut Butter Cookies

I hate peanut butter cookies. Hate. Them. With all of my heart. Always have. And a peanut butter cookie with whole peanut pieces in it? Ugh, even MORE revolting! Even as a small child, I refused to eat them, turning them down even if it meant zero cookies for me. So when I read a caption on a recipe stating that this oatmeal peanut butter cookie recipe was so delicious that the cook’s husband was now a reformed  peanut butter cookie hater, my interest was more than piqued. I wanted to taste it for myself, to really put this “tasty” cookie to the test. So I threw a batch together, and boy were they delicious! I’m a convert, I absolutely loved those cookies! They were more than delicious, they were inspired, divine little pieces of cookie heaven! I never, ever thought I would ever willingly or happily make peanut butter cookies in my own kitchen, but now I have and I will again, they were so much better than I ever thought they would be.

Oatmeal Peanut Butter Cookies

1/2 cup shortening

1/2 cup margarine, softened

1 cup packed brown sugar

3/4 cup white sugar

1 cup peanut butter

2 eggs

1 1/2 cups all-purpose flour

2 teaspoons baking soda

3/4 teaspoon salt

1 cup quick-cooking oats

6 oz. semi-sweet chocolate chips (optional)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats and choclate chips until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8-10 minutes in the preheated oven, or until just light brown. Don’t over-bake. Cool and store in an airtight container.

Creamy White Chicken Chili

Creamy White Chicken Chili

I created this recipe based on one Heidi told me she had sampled in the grocery store and loved. This makes a mildly spicy chicken chili with just a touch of ‘heat’. If you prefer more spice and heat, use a packet of ‘Hot Chili Seasoning’ instead of the ‘Mild’ for some more ‘kick’.


4 TBSP. margarine
1/3 cup flour
1/2 tsp. garlic salt
pepper to taste
4 cups chicken broth
1 (4 oz.) can chopped green chilies
2-3 cups frozen corn or 2 (15 oz.) cans corn, drained
3 (15 oz.) can great northern beans, rinsed and drained
3-4 cups cooked, cubed chicken
1 (12 oz.) can evaporated skim milk
1 pkt. mild chili seasoning
baked tortilla chips and shredded cheddar cheese

In a large pot, melt the butter, add the flour, garlic salt and pepper. Whisk until all combined and cook for about a minute. Add the broth and whisk until thickened. Add the green chilies, corn, beans and chicken. Stir to combine. Add the chili seasoning packet and mix well. Bring to a boil, and cook for 1 minute. Reduce heat, and add the evaporated milk, stirring to mix well. Cook over low heat 30 or so minutes, stirring to keep the bottom from sticking. Serve in bowls topped with baked tortilla chips and shredded cheese. Yield: about 8-10 servings.