Wednesday, July 23, 2014

Slow Cooker Rice and Beans

 I pinned this on pinterest and knew it wouldn't be long and I would have to try it.  I am so glad I did.  We thought that Italian seasoning was a weird ingredient, but it works.  These are even better re heated! 
Slow Cooker Rice and Beans

2 cups uncooked long grain white rice
2 cans black beans
1 14.5 oz. can diced tomatoes
1 10 oz. can tomatoes and chiles
2 tbs oil
1 tsp kosher salt
2 tsp Italian seasoning

Put the 2 tbs oil in bottom of your slow cooker(Beth used a 3 qt slow cooker, and it filled it to the rim....) and add the rice. Swirl rice around in the oil until it is coated well.

Drain and rinse beans and add them.  Drain the tomatoes but reserve the liquid in a measuring cup. Add tomatoes.

Add water to the measuring cup with tomato juice. You will need 4 cups of total liquid.  Add seasonings and stir well.

Cook on low for 5 hours or on high for 3 hours. Dish is done when rice is tender.

If necessary, add additional water towards end of cooking if it appears dry.

Serve with tortillas or wraps and toppings.

Cooking times may vary for different slow cookers. You can always add some water at the very end to make sure it's moist enough.

You can use whatever beans you like the best. If you prefer less spicy, use 2 cans of tomatoes (without chiles).

Tuesday, July 22, 2014

Ten Minute Enchilada Sauce

I started to make a burrito recipe and realized I didn't have any enchilada sauce in the house.  This was so easy and sooooooo very good.  I will have this be my 'go to ' sauce now.  It makes a good amount, too.

Ten Minute Enchilada Sauce
adapted from
Submitted By: BRANDI T

1/4 cup vegetable oil
2 tablespoons  flour
1/4 cup  chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Monday, July 21, 2014

Fresh Corn on the Cob(Microwave)

This was such an easy way to cook corn!  The silk REALLY does come off easily when cooked.  Try it and see.


Cook fresh corn on the cob in microwave with husks and silk intact. They will cook in their own natural moisture.

Place on dampened paper towel. Turn ears over and rearrange after 1/2 cooking time.

Cooking Timetable:

1 ear - 1 1/2 minutes
2 ears - 3 to 4 minutes
3 ears - 5 to 6 minutes
4 ears - 7 to 8 minutes
6 ears - 8 to 9 minutes.

When ears are hot to the touch, remove and wrap in kitchen towel or foil.

Let stand at least 5 minutes. Remove husks and silk (which is easier than when cold) and serve.

Serve with melted butter.

Sunday, July 20, 2014

That's Amore Lettuce Wedge

This was a great dressing.  I used fresh tomatoes from my garden!

That's Amore Lettuce Wedge

Taste of Home

6 garlic cloves, minced
1 teaspoon vegetable oil
1-1/2 cups mayonnaise
1/2 cup chopped Italian stewed tomatoes Beth used fresh tomatoes
1/4 cup tomato puree Beth used tomato sauce
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 medium head iceberg lettuce
1 cup chopped walnuts, toasted

In a small skillet, saute garlic in oil until tender. In a bowl, combine the garlic, mayonnaise, tomatoes, tomato puree, vinegar, salt, cayenne and pepper. Cut lettuce into eight wedges; drizzle with desired amount of dressing. Sprinkle with walnuts. Refrigerate leftover dressing.

Yield: 8 servings (2-1/2 cups dressing).

Saturday, July 19, 2014

Peach Iced Tea

I had 2 peaches that I bought that never really ripened.  They worked perfect for this tea.  I really liked it!  See my changes in bold.
Peach Iced Tea
Adapted from

2 peaches
1.5 cups sugar Beth used 1 c splenda
tea bags Beth used 3 green tea bags and 3 Lipton black tea bagswater

Peach Simple Syrup:
In a small pan, combine 1 cup of water, 1.5 cups of sugar, and 2 peaches, pitted and sliced however you choose. Bring to a boil, once boiling wait one minute and remove from heat. Let sit for 25-50 minutes, use a spoon to crush the peaches in the simple syrup(Beth used a stick blender to puree)
Brew tea and let seep Beth uses 2 cups water with the 6 tea bags

Put tea in gallon pitcher, add simple syrup and stir well. Add water to make a gallon.

Friday, July 18, 2014

Blueberry Cobbler Bars

Fresh blueberries have been 2/$3 lately, so we have been eating a LOT of them!  I found this recipe and it is a keeper.  Easy and great tasting!
Blueberry Cobbler Bars

Crust  and Topping
1 1/2 cups all-purpose flour
3/4 cup sugar
1/8 tsp salt
3/4 cup (1 1/2 sticks) butter, chilled

2 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup sour cream
6 tbsp all-purpose flour
pinch of salt
1/4 tsp butter extract
1/2 tsp vanilla extract
8-oz fresh blueberries, rinsed and drained

For crust/topping: Preheat the oven to 350 degrees.
Line a 9x9 inch baking pan with parchment and give a light spritz with cooking spray.

Combine the flour, sugar, and salt in a medium bowl. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Using a fork for pastry cutter, cut the butter in until mixture resembles coarse crumbs. Remove 3/4 cup of the mixture to use as the topping ; set aside.

Press the remaining mixture into the bottom of prepared pan, and bake for 10-12 minutes.
Cool for 10-15 minutes.

For filling: Whisk the eggs in another medium bowl (or just use the one you used for the crust.
Add the granulated and brown sugar, sour cream, flour, salt, butter and vanilla extracts. Whisk well.
Gently fold in the berries and pour the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling  Bake 35-45 minutes.

Cool for 1 hour before cutting & serving.

Thursday, July 17, 2014

Tres Leches Muddy Buddies

I love anything with caramel in it so when I saw this recipe, I knew I would have to try it.  This was good, but see my notes in bold.
Tres Leches Muddy Buddies

1 ¼ -1 ½c white cake mix Beth had to use the whole package to get them coated
8 heaping cups Chex cereal   Beth used 12.8 oz box about 10.5 cups
1 – 11 ounce bag caramel candies, unwrapped
6 tablespoons evaporated milk

In a large paper bag add white cake mix, set aside.

Add cereal into a large bowl, set aside.

In a small sauce pan, add caramel candies and evaporated milk. Stir continuously until completely melted. Immediately pour over cereal and mix until all pieces are coated with caramel.

Pour coated cereal into a paper bag with the white cake mix, fold top over of paper bag and shake it, “shake-it like a Polaroid picture”.

Once completely covered, pour the Muddy Buddies into a serving bowl, now it is ready to eat.