Refried Beans

Beans are inexpensive and a good source of protein. In looking through our cupboard, we have lots of different beans to choose from. So tonight, we are going to have refried beans. If you have never made it before, then this recipe is perfect.  It is quick, easy and packed with flavor that the store bought refried beans lack. 

Ingredients

1 medium onion, grated or chopped fine
3 to 4 cloves garlic, finely chopped
½ green pepper, finely chopped
1 tsp. chili powder
1/4 teaspoon cayenne pepper
½ tsp. cumin
4–5 Tbsp. hot beef broth
salt (to taste)
1 (20 oz.) can pinto or kidney beans
1–2 Tbs. bacon grease or vegetable oil
Salt and pepper to taste

Directions

Drain the liquid from the beans, but do not throw it away. Mash the pinto or kidney beans. I will use a hand blender to mash the beans.

In a cast iron skillet, heat the bacon grease or oil.  Stir in the onion, garlic, and green pepper. Cook and stir over low heat until tender.

Stir in the mashed beans.  Add the chili powder, cumin, and hot beef broth. Stirring constantly, cook over low heat. the beans are cooked when the liquid has been adsorbed. If you want the mixture to be a bit more wet, add some of the reserved liquid from the beans. Salt and pepper to taste.

Hamburger Casserole 

This is an old recipe from my mother's collection. Ground beef with vegetables with baking powder biscuits on the top. I remember making this Hamburger Casserole dish when I started cooking.  My family loved it and there were usually no leftovers.  If there is too much salt for you, feel free to cut back on the amount and just salt to taste.

Ingredients

1 1/2 lbs. ground beef
1 c. celery, sliced
1/2 c. onion, diced
1/2 c. sweet pepper, chopped
2 cloves garlic, minced
3/4 c. tomato paste
3/4 c. water
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1 (1 lb. can) pork and beans with tomato sauce

Biscuits

1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1/2 c. milk

Directions

In a large cast iron skillet, combine the ground beef, celery, onion, green pepper, and garlic. Cook until vegetables are tender and the hamburger is no longer pink. 

Stir in the tomato paste, water, salt, pepper, and paprika.  

Remove and set aside 1 cup of the hamburger vegetable mixture for the biscuits.  To the hamburger in the skillet, add the pork and beans.  Bring to a bubble, then turn the heat to low and simmer as you prepare the biscuits.  

Biscuits Directions

In a medium size bowl, add the flour, baking powder and salt . Stir to combine. 

Cut in butter with a pastry knife or two knives held together, until particles are fine. 

Make a well in the center and pour in the milk. Stir until dough clings together. Do not over mix or the biscuits will be tough.

Turn out the dough on a lightly floured surface and gently knead 12 times. Roll out to a 12×9-inch rectangle.

Spread the reserved meat mixture over the top of the biscuit dough. Roll up, starting with 12-inch side and seal the edge.  Cut into 1-inch pieces. 

Transfer the meat mixture to a 13 x 9 inch baking dish. Top with the biscuits.  If your skillet is wide enough, you can place the biscuits right on top without having to dirty another dish.

Bake at 400°  for 20 to 30 minutes or until golden brown. Serve and enjoy.

Cinnamon Rolls 

October 4 is national Cinnamon Roll day. But that would only give us one day to make these delicious bites of sweetness!  Cinnamon Rolls can be made anytime, any day of the week, month or year. This recipe is so good, that you'll want to make it often.

Ingredients

1 pkg. or 1 Tbs. yeast
1 Tbsp. sugar
1/3 c. warm water (110°-115°)
1 c. warm milk
6 Tbsp. butter or margarine, melted
1/2 c. sugar
1 tsp. salt
2 eggs, well beaten
1 tsp. vanilla
1 tsp. cinnamon
4 - 4 1/2 cups flour 

Filling 

6 Tbsp. margarine, softened or butter
1 c. brown sugar, packed
2 Tbs. cinnamon
1/2 c. raisins (optional) 

Frosting

1 - 8 oz. pkg, cream cheese
2 c. powdered sugar
1/4 c. butter, softened
1/2 tsp. vanilla
pinch of salt

In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Allow it to sit for 8 to 10 minutes to bloom and to make sure the yeast is active and alive.

Add milk, butter, 1/2 cup sugar and 2 cups flour. Beat until smooth. 

Add eggs, one at a time, beating well after each addition. 

Stir in remaining flour. Knead for about 8 to 10 minutes, or until the dough is smooth and elastic. The dough should be slightly sticky yet.  Place the dough into a greased bowl. Cover and place in a warm location, so the dough can rise, until doubled in size.  

Lightly flour your countertop or cutting board. Remove dough from the bowl. Roll the dough out into a 24 x 12 inch rectangle, approximately 1/4 inch thick.  Spread the melted butter over the top.  Sprinkle with brown sugar, cinnamon, and raisins. Gently pat the sugar mixture into the dough, so it sticks. 

Roll up the dough jelly-roll fashion and cut into 12 - 2 inch slices. Place cut side down in a greased 9x13 inch pan. 

Place the pan in a warm location and allow it to rise until doubled in size. This takes about an hour or more. 

Place the rolls in the oven and then turn on the oven to 350°.  Bake for 20 to 25 minutes, or until golden brown.  Cool and frost with buttercream frosting while the rolls are still warm. 

Spanish Rice

My family loves Spanish Rice. It can go with so many dishes. Although this recipe calls for canned Mexican-style diced tomatoes,  we often use our home canned tomatoes and salsa juice. When preparing this meal, make sure there is enough liquid in the pan. You need enough liquid to completely cover the rice. 

Sometimes, our rice does not get soft within that time limit, so we will keep adding tomato juice or water to our rice and continue cooking it with the lid off. Depending on the amount of heat you want, you can omit the jalapeno peppers.

Ingredients

1/4 c. butter
1 c. uncooked rice
2 14 1/2 oz. can Mexican-style diced tomatoes
3/4 c. tomato juice
1-2 jalapeno peppers, chopped
1 onion, chopped
1 clove garlic, minced
Salt and pepper to taste

Directions

Melt the butter in a medium size pot.  Add the onions, garlic and jalapeno pepper. Cook and stir until softened.

Stir in the Mexican-style diced tomatoes and tomato juice.When it is heated through and starting to bubble, add the rice.Bring to a boil. turn the heat down to a simmer. Cover and cook for 30 to 40 minutes or until the rice is tender.

Serve with some sour cream, or cheese if desired.

 Macaroni Salad With Bacon

Macaroni Salad with Bacon is a different way to make a traditional macaroni salad. This is a very versatile recipe. You can add different vegetables, like peas, to the dish.  Switch out the bacon and use ham, diced chicken, turkey, or salami. You can also add some cheese to this salad for another different flavor and variation.

Ingredients

2 c. uncooked macaroni
1 tomato, diced *see note below
2 ribs celery, chopped
1 sweet pepper, seeded and chopped
1 carrot, shredded
1 onion, chopped
1 1/4 c. mayonnaise
1/2 Tbs. sugar
1 1/2 Tbs. vinegar
1/2 to 1 Tbs. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper
1 hard-boiled egg, sliced (optional)
1 lb. bacon, fried crisp and crumbled

Direction

Cook macaroni according to package directions. Drain and rinse in cold water.  Transfer to a large bowl.

Add the tomato, celery, sweet pepper, carrot, and onion to the macaroni. Stir to combine.

In a small bowl, combine the mayonnaise, sugar, vinegar, mustard. Add salt and pepper to taste. Pour over the macaroni and vegetable mixture and toss to coat. 

Refrigerate for 24 hours for the flavors to mingle for the best flavor. Just before serving, mix in the crumpled bacon.  Place the sliced boiled egg over the top.  Serve and enjoy.

* If someone does not like tomatoes, you can cut them in slices and arrange them over the top or omit them.

** You can also add some cucumber slices in the salad.

Oven Baked BBQ Chicken Breasts

 

This BBQ chicken recipe is one of our favorites.  If you want a little more spice in your barbecue sauce, add some Cayenne pepper or red pepper flakes. The chicken stays tender and juicy, while the sauce gives it some kick and flavor.

Ingredients

6 chicken breast halves or 3 lbs. chicken thighs, and/or legs
1 medium-large onion, chopped
1 1/2 c. ketchup
1/2 c. water
1/4 c. vinegar
3 Tbs. brown sugar
2 Tbs. molasses
1 Tbs. Worcestershire sauce
1 - 2 tsp. garlic powder
1 - 2 tsp. onion powder
1/2 tsp. ground mustard

Directions

Preheat oven to 350°. Spray a 13 x 9 inch baking pan with cooking spray. 

In a cast iron skillet, pour in a little bit of oil to coat the bottom. This keeps the chicken from sticking. Fry the chicken over medium heat until nicely browned, turning as needed.   Remove the chicken from the skillet and transfer to the baking pan.

Add the onion to the skillet that you cooked the chicken in pan. Add more oil if needed. Fry the onions until tender over medium heat. 

Add the water, vinegar, brown sugar, molasses, Worcestershire sauce, garlic powder, onion powder and ground mustard to the skillet. Cook for about 15 minutes over medium heat, stirring occasionally.  Pour over the chicken. 

Turn the chicken in the sauce so that all sides are coated with the barbecue sauce.

Bake for 30 to 35 minutes, or until the chicken is thoroughly cooked and internal temperature reaches 170°.  Spoon the barbecue sauce over the top occasionally, so the chicken has a great BBQ flavor.

Remove from the oven. Serve and enjoy.

* You can also substitute some of the ketchup with your favorite BBQ sauce. 

** If you aren't in a hurry for making supper, you can bake the chicken in the oven at 180° for 4 or 5 hours or until the internal temperature of 165°. Cooking the meat, low and slow, helps tenderize the meat, and it keeps it juicy.

 Easy Pumpkin Pie Bars

Delicious pumpkin pie flavor and pecans on the top. This recipe is so easy to make. It is the perfect dessert for fall.

Ingredients

1 -15 oz. can pumpkin (not pumpkin pie filling)
1 - 12 oz. can evaporated milk
1 1/2 c. sugar or use 3/4 c. brown sugar and 3/4 granulated sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 to 1 tsp. ginger
1/4 tsp. cloves
3 eggs
1 tsp. vanilla
1 box yellow or butter cake mix
1 c. butter, melted
1-1/2 c. pecans or walnuts, chopped

Frosting

 1 - 8 oz. pkg. cream cheese, softened
1-1/2 c. powdered sugar
1 tsp. vanilla
1 - 12 oz. pkg. frozen whipped topping, thawed

Directions

Preheat oven to 350°.  Spray a 13 x 9 baking dish with cooking spray. 

In a large bowl, beat the pumpkin, sugar, cinnamon, nutmeg, ginger, cloves, eggs, and vanilla until thoroughly combined.  Add the milk and blend well. Pour into the prepared pan. 

Sprinkle the cake mix over the top of the pumpkin layer. Drizzle the melted butter over the top of the pumpkin/cake mix layer, but do not mix it in. 

Sprinkle the top with the chopped pecans.

Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Place the pan on a wire rack to cool. 

Prepare the frosting.

In a large bowl, beat the cream cheese, powdered sugar and vanilla until smooth. Fold in the whipped topping. 

Frost the pumpkin Frost dessert. Store in the refrigerator.

You can omit the frosting and just serve this with a dollop of whipped cream, or with a scoop of ice cream and maybe even a little caramel sauce drizzled over the top!