Crockpot Refried Beans

Melissa: "We love these and make them often and have them for the week, so so good!"   I can't wait to try these!

Ingredients:

• 1 onion peeled and halved 
• 3 cups dry beans (I do 2 c. Pinto 1 c. Black beans.) 
• Jalapeño optional (I usually add a few in from a jar) 
• 2 TBL. Minced garlic 
• 3 tsp salt 
• 1 3/4 tsp pepper 
• 1/8 tsp cumin (optional) 
• 9 cups water or chicken broth 

Directions:

Soak beans overnight. Drain and put everything in the crockpot. Stir.

Cook on HIGH for 8 hours adding more water if needed. Once cooked, strain them reserving the liquid. Mash beans and onion, or remove onion, whatever your preference is. Add reserved liquid as needed until you reach your desired consistency.

Dutch Oven Potatoes

We made these classic potatoes when we went camping last weekend. They were perfection!

Ingredients:

• 1/4 pound bacon, cut into 1-inch pieces 
• 1 small onion, chopped 
• 2 1/2 pounds russet potatoes, peeled and cut into bite-size chunks 
• 1/4 cup chopped parsley leaves 
• 1 tablespoon seasoned salt 
• Freshly ground black pepper 
• 1/2 cup water 
• 2 tablespoons butter, cut into small pieces 

Directions:

Preheat a wood fire or outdoor charcoal grill to medium heat. In a Dutch oven placed on the grill grate or directly on the embers of the fire, cook bacon until crisp. Add onions and cook until transparent, about 5 minutes. Put potatoes into a large mixing bowl. Add parsley, seasoned salt and pepper, to taste. Mix all ingredients well. Put potatoes into the Dutch oven, and add water and butter. Cook, covered, until potatoes are browned and tender, about 20 minutes. Serve warm.

Roasted Vegetables or potatoes

Delicious side dish to any meal!

Roasted vegetables:

• red onion
• yellow squash
• zucchini
• other veggies of choice
• olive oil or vegetable oil
• seasonings of choice

Dice up all the vegetables the same size and coat them in oil and salt and pepper (and other seasonings if desired). Bake them until cooked through. 350 degrees for about 20 minutes. 

Roasted potatoes:

• sweet potatoes or red potatoes
• oil
• seasonings of choice

Dice the potatoes into cubes. Coat in oil and salt and pepper. Bake at 350 degrees for around 20 minutes or until soft and cooked through. 

Sauteed Mushrooms

I've always liked mushrooms, but lately I might be a tiny bit OBSESSED.  Mmmmmmmmmmm, they are just soooooo yummy!  Unfortunately, I am the only one in my family who feels this way, so I've been trying out some easy ways to prepare mushrooms for just myself. This is my favorite way right now.  I whip these up for myself for lunch all the time.  Eat them with a little fruit and bread on the side - awesome!  They would also be excellent on a burger, porkchops, or just as a side dish when you have company.  Oh, mushrooms, I am in love!

• 1 lb. mushrooms, sliced
• butter
• dry Italian salad dressing mix (I've also heard ranch is good...)

Melt the butter in a frying pan over low heat.  Mix in the dry dressing mix and then the mushrooms.  Cook on low, stirring occasionally, for about 30 minutes or until mushrooms are very tender.  Your house will smell like a gourmet restaurant.  Eat them hot for a heavenly experience. 

Creamy Potato Salad

My friend brought this potato salad to a BBQ recently, and it was the best potato salad I had ever tasted!  I LOVED it!  Of course, I begged for the recipe and used this same salad for our 4th of July festivities - it was a hit!
 

She found the recipe on online at all recipes, but altered it a bit to suit her tastes.  I made it exactly like my friend did.  www.allrecipes.com says: "This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this."

Ingredients:

• 6 medium potatoes 
• 1 bunch of green onions, finely chopped 
• 1 teaspoon salt 
• 6 hard-cooked eggs, diced 
• 2 eggs, beaten 
• 1/2 cup white sugar 
• 1 teaspoon cornstarch 
• salt to taste 
• 1/2 cup vinegar 
• 1 (5 ounce) can evaporated milk 
• 1 teaspoon prepared yellow mustard 
• 1/4 cup butter 
• 1 cup mayonnaise 
• 6-10 pieces of bacon, cooked and crumbled (optional, but a must in my house ;)

Directions:

1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, 1 teaspoon of salt, and hard-cooked eggs.

2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.

3. Stir the dressing and the cooked and crumbled bacon into the bowl of potato salad gently until evenly coated. Chill several hours or OVERNIGHT before serving for best flavor.

Candied Carrots

I am getting tired of the same old ways I serve veggies at dinner.  We seem to alternate between green salad and frozen peas or corn.  The other night I was making stroganoff and muffins for a dinner, and had time to try something new for a vegetable side dish.  I found this recipe at allrecipes.com, and decided to give it a try.  It was a hit!  So easy, yummy, and my kids absolutely loved these.  We will definitely be making candied carrots often in the future!

"Sliced carrots are glazed in a buttery brown sugar sauce for a colorful, crowd-pleasing side dish."

Ingredients:

• 1 pound carrots, cut into 2 inch pieces (I used 1 lb. baby carrots - no cutting required!)
• 2 tablespoons butter, diced 
• 1/4 cup packed brown sugar 
• 1 pinch salt 
• 1 pinch ground black pepper 

Directions:

Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!  Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

Yummy Cornbread

We are having a snowstorm tonight, so I decided to make beef stew for dinner.  And then I found myself inexplicably craving some moist cornbread to go along with it.  I don't generally like cornbread, but I am outnumbered because the rest of my family LOVE it.  I ended up combining what I thought were the best things from two different recipes, and I was really happy with the results.  My little family ate them all up, no leftovers!  (Although Blake did have a considerable amount of crumbs under his chair.)  :)  We served it with Honey Butter, and it was truly scrumptious.  These would also make great muffins!

• 1-2 T. shortening
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup white sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg, lightly beaten
• 1 cup sour cream
• 1/3 c. milk OR buttermilk
• 1/4 c. butter, melted

Preheat the oven to 400 degrees.  Place 1-2 T. shortening into an 8x8 baking dish, and place the dish into the oven to get hot and let the shortening melt.

In a large bowl, combine all the dry ingredients and stir well.  (flour, cornmeal, sugar, baking powder, baking soda, and salt.)

In a smaller bowl, mix all the wet ingredients until well combined.  (egg, sour cream, milk, and melted butter.)

Fold egg mixture into flour mixture until JUST moistened.  The batter will be thick.

Remove the baking dish from the oven.  The shortening should be melted and thoroughly coating the bottom of the dish, and the dish should be nice and hot.  Pouring the batter in now will give the crust and edges that nice crispy fried texture.  Pour the batter into the dish and spread until flat.

Bake in preheated oven until a toothpick inserted near the center comes out clean, about 20 - 25 minutes.  Serve warm.

Olive Garden's Salad

We made this salad for a dinner party, along with these Olive Garden breadsticks and this delicious spinach tomato tortellini.  Everyone raved about the food, and I thought the salad really was very close to the salad that Olive Garden serves, which I love!!

SALAD:

• 1 bag American Blend Salad (Dole works well) 
• 4-5 slices Red Onion 
• 4-6 Black Olives 
• 2-4 Pickled Pepperoncini or banana peppers
• ½ cup Croutons 
• 1 small Tomato sliced 
• Freshly grated Parmesan Cheese 

DRESSING:

• ½ cup Mayonnaise 
• ⅓ cup White Vinegar 
• 1 tsp. Vegetable Oil 
• 2 Tbsp. Corn Syrup 
• 2 Tbsp. Parmesan Cheese 
• 2 Tbsp. Romano Cheese 
• 1 clove garlic minced 
• ½ tsp. Italian Seasoning 
• ½ tsp. Parsley Flakes 
• 1 Tbsp. Lemon Juice 
• Sugar (optional)

Instructions

Chill a glass salad bowl in the freezer for at least 30 minutes.  While it's chilling, make the dressing first.  Mix all ingredients in a blender until well mixed (approximately 30 seconds). If this is a little to tart for your own personal tastes please add a little extra sugar. Chill in the refrigerator for at least 30 minutes.

Place the bag of salad in bowl. Place on top of the lettuce – red onion, black olives, pepperoncini or banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like. Add plenty of Salad Dressing on top.  Enjoy!

Amazing Breadsticks

These are my new favorite breadsticks to make with our favorite Italian dinners.  These are made from ingredients you probably already have on hand and are simple and easy.  These restaurant-style breadsticks remind us of Olive Garden's breadsticks.  Delicious!

Ingredients:

• 2 1/4 teaspoons active dry yeast 
• 2 tablespoons white sugar 
• 1/4 cup warm water 
• 4 1/4 cups all-purpose flour 
• 1 1/4 cups warm water 
• 2 tablespoons butter, softened 
• 1 tablespoon salt 
• 3 tablespoons melted butter 
• 1/4 teaspoon garlic powder 
• 1/2 teaspoon kosher salt 

Directions:

1. Dissolve yeast and sugar in 1/4 cup warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 15 minutes.
2. Add flour, 1 1/4 cup warm water, 2 tablespoons softened butter, and 1 tablespoon salt; knead until dough is well mixed and soft, about 3 minutes.
3. Divide the dough into 16 equal pieces. Knead each piece and shape into a 6-inch breadstick. Arrange breadsticks on a baking sheet; let rise for about 1 hour.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Mix 3 tablespoons melted butter and garlic powder together in a bowl; brush onto breadsticks.
6. Bake breadsticks in the preheated oven until golden brown, about 15 minutes. Immediately brush with remaining melted butter mixture; sprinkle with 1/2 teaspoon kosher salt.

Baked Steak Fries

So, as promised, I am here to report that I tried the steak fries last night with our sloppy joes, and they were really yummy!  This recipe is quick and easy and a real crowd pleaser.  Blake gobbled these up, Katelee liked them, too, and even the adorable little two-year-old we were babysitting asked for more.  And Gerald and I thought they were super tasty as well!

 

Ingredients:

• 4 medium Russet potatoes, washed
• 2 Tbsp. olive oil
• 1/2 tsp. cumin
• 1 tsp. chili powder (I was worried this would make them too spicy, but they really weren't.)
• 1 tsp. Kosher salt
• 1/2 tsp. freshly ground black pepper

 

Wash potatoes well.  Cut potatoes into 8 wedges each. Mix the seasonings in a bowl.  Add the oil and mix well.  Add potato wedges to seasonings and toss to coat. Lightly crumple some aluminum foil and place on a baking sheet. (This crumpling tip is a GREAT one - your fries won't stick and will be more evenly baked - genius!) Spray with cooking spray and then arrange potato wedges on foil. This makes cleanup easy because your potatoes won’t stick and it will also ensures they’re cooked evenly.  Bake at 400 for about 40 minutes. Serve with ketchup, fry sauce, Ranch dressing, honey mustard…the sky’s the limit here!

 

Grandma Klingler's Berry Cream Salad

While at the family reunion in Idaho this summer, Grandma Klingler wowed us all with one delicious, irresistible recipe after another!  When she asked if she could add some of them to our family recipe blog, my response was naturally . . . ABSOLUTELY!  There are several, so I will post one a day for the next week for your culinary enjoyment.

MMMMM....  This sweet summer salad was a favorite with everyone.  I will definitely be making this one soon!

Ingredients

• Package of frozen fruit of your choice (blueberries, raspberries or mixture) 
• Tub of cool whip (size depends on size of salad you want to make)
• One small carton of berry yogurt 
• 1 package cheese cake pudding mix

Stir yogurt and pudding mix together, add cool whip and stir gently. Stir in the frozen fruit. (I have also used fresh strawberries and raspberries).  Let set in fridge for 15 to 20 minutes to allow fruit to thaw and flavor to blend. Serve.

Crockpot Mashed Potatoes

Source: budgetsavvydiva.com via Jennifer on Pinterest

I saw this recipe on pinterest recently and tried it out this week. It was super easy and truly delicious! I have two crock pots, and I think it would be wonderful on a Sunday morning to put these potatoes in one and a roast or some chicken in the other and come home to dinner - YUM!

Ingredients

• 5 Pounds of Russet Potatoes
• 1 garlic clove minced
• 1 1/2 cups chicken broth
• 1/4 cup butter, cut into small cubes chunks
• 1 1/4 cup light sour cream
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup milk, warmed
• 2 ounces of light cream cheese

Instructions

1. Peel Potatoes and Cube – I try and get 12 cubes per potato.
2. Get your crock pot out and set it to high. Put – Potatoes – Chicken Stock – and Butter into the Crock Pot
3. Cook for 4.5 hours
4. Roughly Mash Potatoes – then add garlic, sour cream, salt, pepper, milk, and cream cheese and finish mashing
5. Enjoy!

Creamy Mashed Potatoes

The Pioneer Woman is a genius, I tell you. We made her version of mashed potatoes a few years back, with her magical ingredient - cream cheese! - and find these are the best mashed potatoes EVER. You must try! :)

• 5 pounds Russet Or Yukon Gold Potatoes
• ¾ cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• ½ cups (to 3/4 Cups) Half-and-Half
• ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
• ½ teaspoons (to 1 Teaspoon) Black Pepper

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Sweet Potatoes

With Thanksgiving around the corner, I've decided to post the recipes that have become my absolutely must-haves at the Thanksgiving table. This recipe for sweet potatoes comes from the Pioneer Woman, and this recipe is solely responsible for turning me from a sweet potato hater to a sweet potato lover! Because how can you hate anything prepared like this? Oh, yummy!

Ingredients

4 whole Medium Sweet Potatoes
1 cup Sugar
1 cup Milk
2 whole Eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
1 cup Brown Sugar
1 cup Pecans
½ cups Flour
¾ sticks Butter

Preparation Instructions

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

Strawberry Spinach Salad

This is one of my very favorite summer (or spring!) salads.

1 bunch spinach, rinsed

10 large strawberries, sliced

1/2 c. white sugar

1 tsp. salt

1/3 c. white wine vinegar

1 c. vegetable oil

1 T. poppy seeds

In a large bowl, combine the spinach and strawberries. In a blender or food processor, combine the sugar, salt, vinegar, oil and blend until smooth. Stir in poppy seeds. Pour enough for salad to coat and toss together well.

Delicious Twice-Baked Potatoes

4 medium potatoes
1/2 c. sour cream
1/4 tsp. garlic salt
1/8 tsp. pepper
1-2 T. milk
grated cheese

Bake potatoes, speared with a fork about 40 – 60 minutes at 350 degrees. Cut lengthwise, scoop insides out into a bowl. Mash with sour cream, garlic salt, and pepper. Beat until smooth. Stir in milk. Pile mixture back into potato skins and bake at 425 degrees for 20 – 25 minutes. Sprinkle with cheese and bake for 2 more minutes.

How to Cook Asaparagus

We love asparagus at our house!

2 lbs. fresh asparagus
butter
salt

Trim woody ends from asparagus and discard. Cook asparagus in a large pot of boiling, salted water until crisp-tender, about 3 minutes. Drain. Rinse asparagus under cold water. Drain well. Butter and salt to taste.

Roasted New Red Potatoes

3 pounds small red new potatoes, halved (do not peel
1/4 c. olive oil
1 tsp. salt and freshly ground black pepper

Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

Melissa’s Grilled Corn on the Cob

about 6 corn on the cob
1 stick of butter
parmesan cheese
salt
pepper
tin foil

Husk and clean off the corn. Soften the stick of butter then and mix in salt, pepper, and Parmesan cheese to taste. Slather the butter mixture all over the corn. Wrap in tin foil. Cook on the BBQ for about 25 minutes. Make sure to turn the corn every so often.

Bacon Wrapped Smokies

Yummy appetizer!

1 lb. of bacon
1 package of little Smokies
Brown sugar to taste
toothpicks

Cut the bacon into thirds. Take a cookie sheet and line with foil. Preheat oven to 350. Take one smokie and wrap in 1 piece of cut bacon. Secure with toothpick. Once you have finished wrapping all, place on cookie sheet and cover with brown sugar (don't be shy). Bake for 40 minutes.