1 can of red beans
1 cup of mild salsa
1 1/2 cups of Mexican shredded cheese
2 teaspoons of Taco Seasoning
Tortilla Chips
In a small soup pot, mix red beans, salsa, and taco seasoning over medium heat. Stir while mix heats up. Once bean mix begins to simmer, add in cheese gradually and stir. Continue to add cheese and cook over medium heat. Bean mix should begin to thicken and cook down into a sauce. Serve over chips and voila! Sour cream is also optional with this dish.
Saturday, August 11, 2012
Thursday, August 2, 2012
Green Bean Casserole
So I know that this is a dish that almost everyone knows how make because of Thanksgiving time but I figured I'd post it anyway just in case. I made this the other night for my boyfriend because it's one of his favorite dishes...that and we had green beans sitting in the freezer and needed to use them up but that's redundant.
1 bag of frozen green beans
1 (10 3/4 oz) can of cream of mushroom soup
1 cup of milk
1 tablespoon of soy sauce
2 handfuls of fried onions for the mix
1 handful of fried onions for the topping
Couple shakes of garlic powder, optional
Preheat oven at 350.
Spray a casserole dish or small baking dish with cooking spray. Then pour in cream of mushroom soup and milk into the casserole dish; stir until well blended. Then add green beans and 2 handfuls of fried onions; stir until evenly coated. Bake in oven for 25-27 minutes. Take out of oven and add the onion topping. Place back into the oven for another 5 minutes or until onions on top are lightly browned.
1 bag of frozen green beans
1 (10 3/4 oz) can of cream of mushroom soup
1 cup of milk
1 tablespoon of soy sauce
2 handfuls of fried onions for the mix
1 handful of fried onions for the topping
Couple shakes of garlic powder, optional
Preheat oven at 350.
Spray a casserole dish or small baking dish with cooking spray. Then pour in cream of mushroom soup and milk into the casserole dish; stir until well blended. Then add green beans and 2 handfuls of fried onions; stir until evenly coated. Bake in oven for 25-27 minutes. Take out of oven and add the onion topping. Place back into the oven for another 5 minutes or until onions on top are lightly browned.
Tuesday, July 31, 2012
Blueberry Pie-Roll Dessert
Hello everyone! Sorry I haven't posted in a while. My Macy's schedule has me working nights mostly so I haven't been able to do a lot of cooking. Here's something that I came up with on the fly tonight.
Blueberry Mix:
1 cup of fresh blueberries
2 spoons of flour or cornstarch
1 tablespoon of vanilla
3 spoons of brown sugar
Pie-Roll Crust:
1 1/3 cups of flour
1/2 tsp of salt
1/4 cup of olive oil
1/4 cup of milk
Optional Final Touches:
Sprinkling of confectioner's sugar
In a small mixing bowl, whisk salt and flour together. Add milk and oil. combine until dough-like. Roll dough into two balls then flatten. Wrap in plastic wrap and place in refrigerator for 15 minutes.
Meanwhile in a small pot over medium heat, cook blueberries, vanilla, and brown sugar. Stir constantly. Once blueberries start to break down, stir in flour or cornstarch to thicken. Set aside once blueberries are a sauce.
Lay out a sheet of parchment paper on a flat surface. Take pie-roll crust out of refrigerator and unwrap; place on parchment paper. Flatten out each roll using your hands. Take a small portion of blueberry mix and place in the center of the roll. Fold each side so that the sides meet in the middle. Fold up a small section of the ends and pinch them to the side so they stay together and the blueberry mix doesn't spill out.
Preheat oven for 350 and bake for 20-25 minutes or until lightly browned.
Blueberry Mix:
1 cup of fresh blueberries
2 spoons of flour or cornstarch
1 tablespoon of vanilla
3 spoons of brown sugar
Pie-Roll Crust:
1 1/3 cups of flour
1/2 tsp of salt
1/4 cup of olive oil
1/4 cup of milk
Optional Final Touches:
Sprinkling of confectioner's sugar
In a small mixing bowl, whisk salt and flour together. Add milk and oil. combine until dough-like. Roll dough into two balls then flatten. Wrap in plastic wrap and place in refrigerator for 15 minutes.
Meanwhile in a small pot over medium heat, cook blueberries, vanilla, and brown sugar. Stir constantly. Once blueberries start to break down, stir in flour or cornstarch to thicken. Set aside once blueberries are a sauce.
Lay out a sheet of parchment paper on a flat surface. Take pie-roll crust out of refrigerator and unwrap; place on parchment paper. Flatten out each roll using your hands. Take a small portion of blueberry mix and place in the center of the roll. Fold each side so that the sides meet in the middle. Fold up a small section of the ends and pinch them to the side so they stay together and the blueberry mix doesn't spill out.
Preheat oven for 350 and bake for 20-25 minutes or until lightly browned.
Tuesday, July 24, 2012
Loaded Mashed Potatoes
One of my favorite foods is mashed potatoes! Here's a simple recipe that I'd like everyone to try :)
6-7 medium size potatoes
1/4 cup of Newman's Own Ranch Dressing
2-3 cups of milk
1 cup of peas
a handful of shredded mozzarella or cheese of your choice
Peel potatoes and chop into a large chunks. Place potatoes in a large pot of hot water. Turn burner on to high heat. Allow potatoes to soften.* Once they are softened, drain potatoes in a colander and put them back into the pot. Now add milk, cheese, and ranch dressing. With a hand-held mixer, beat potatoes until chunks are somewhat smooth. Stir in peas by hand and then you are done!
6-7 medium size potatoes
1/4 cup of Newman's Own Ranch Dressing
2-3 cups of milk
1 cup of peas
a handful of shredded mozzarella or cheese of your choice
Peel potatoes and chop into a large chunks. Place potatoes in a large pot of hot water. Turn burner on to high heat. Allow potatoes to soften.* Once they are softened, drain potatoes in a colander and put them back into the pot. Now add milk, cheese, and ranch dressing. With a hand-held mixer, beat potatoes until chunks are somewhat smooth. Stir in peas by hand and then you are done!
Thursday, July 19, 2012
Easy-To-Make Chocolate-Peanut Butter Spread
A recipe so simple you'll just have to try it! This spread goes great with bananas and apples. So easy to make and it takes less than five minutes!
1 cup of Semi-Sweet Chocolate Chips
2 large spoonfuls of Natural Peanut Butter
1 tablespoon of vanilla extract
1/8 cup of milk
Spray a small sauce pot and preheat over medium heat. Once preheated, place chocolate, vanilla, and peanut in sauce pot. Once chocolate begins to melt, add milk and stir constantly until chocolate is melted completely and well blended with other ingredients (should be thick but not chunky). Spread a thin layer over your fruit of choice or have on a sandwich!
1 cup of Semi-Sweet Chocolate Chips
2 large spoonfuls of Natural Peanut Butter
1 tablespoon of vanilla extract
1/8 cup of milk
Spray a small sauce pot and preheat over medium heat. Once preheated, place chocolate, vanilla, and peanut in sauce pot. Once chocolate begins to melt, add milk and stir constantly until chocolate is melted completely and well blended with other ingredients (should be thick but not chunky). Spread a thin layer over your fruit of choice or have on a sandwich!
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