Bean Dip

Delicious AND Nutritious! Ellie has been saying that lately about "healthy snacks"! I LOVE this dip. It is my "new craving". We had it a few weeks ago while at some friends' house. I had her send me the recipe and I made it pronto. I've been snacking on it on and off all day! But because it is so healthy, I'm not feeling a bit guilty. Maybe if I keep this in the house, I won't eat ridiculous amounts of Halloween candy this month (or next)!

1 can black beans, rinsed and drained
1 can shoepeg corn, rinsed and drained
1 can diced tomatoes w/green chilies, rinsed and drained (next time I will use regular diced tomatoes)
green onions chopped, about 1/2 a bunch
cilantro, about 1/2 bunch
garlic, 1 spoonful of refrigerated minced
small can sliced black olives, drained
a little lemon pepper
(I also added a splash of lemon juice AND a splash of lime juice)

mix well and serve with Frito type corn chips OR dipper of your choice

"Cinnamon Rolls"

These. Were. Awesome. However, I'm thinking they were more like "sticky buns". My in laws were here to share these. We were splitting 24 rolls between 4 adults & 2 children. I hate to admit that over the course of the weekend, I MAY have had half of them, or pretty close to it. Yep. They are THAT good.

24 Rhodes frozen dinner rolls (the "raw" dough...not "heat and serve")
1 small pkg. regular butterscotch pudding (we assumed "regular" meant the old fashioned "cook and serve")
1 stick butter
1 tsp cinnamon
1 c brown sugar
pecans
additional melted butter

Grease 9 X 13 pan. Lay pecans over the bottom. Place dinner rolls on top of pecans. In saucepan, bring pudding, stick of butter, cinnamon and sugar to a boil. Pour over the rolls. Cover with foil. Refrigerate overnight. Remove foil and bake at 350 degrees for 25 to 30 minutes. Brush top with additional melted butter. Turn over to serve.

I love that you prep the night before and just pop directly in the oven the next day. I also love that you do not need to knead or let rise, but still get that great homemade taste.

Slow Cooker Mac and Cheese

A co-worker passed this along. Who doesn't love Mac and Cheese?

16 oz elbow macaroni, cooked and drained
1/2 c melted butter
2 eggs, beaten
12 oz can evaporated milk
10 3/4 oz can undiluted cheddar cheese soup
1 c milk
1/8 tsp paprika
4 cups shredded cheddar cheese, divided

Place macaroni in greased slow cooker. Add butter. In a bowl, combine eggs, evaporated milk, 3 cups of cheese, soup and milk. Pour onto macaroni and stir. Cover and cook on low for 4 hours. Sprinkle with the last cup of cheese. Cook 15 minutes longer, until cheese is melted. Sprinkle with paprika.

Oatmeal Crackles

Ellie insisted on making cookies with oatmeal. But, she didn't want chips of any kind OR raisins...so as I looked through our church cookbook, I found these.



1 1/2 c brown sugar
1 c oil
1 T vanilla
2 eggs
2c flour
1 1/2 tsp baking soda
1 tsp salt
3 c quick oats
1/4 c sugar

Beat first four ingredients until smooth. Add flour, baking soda and salt. Mix until well blended. Stir in the oats with a spoon. Measure level tablespoons of the dough, form into a ball, and roll in the 1/4 c sugar in a small bowl. Place 2 inches apart on a greased cookie sheet. Bake at 375 degrees for about 8 minutes. Leave on pan for 1 minute before removing to a wire rack to cool.

Baked Tenderloin

This is such a simple, yet flavorful steak recipe. I rarely make it though, because whole tenderloins are expensive. I've also made it with other cuts of meat and individual steaks, but it is best with a whole tenderloin.

whole beef tenderloin
1/2 stick margarine
2 tsp beef bouillon granules
salt, pepper, garlic salt

Place tenderloin in pan. Melt margarine and bouillon. Pour over meat. Sprinkle with salt, pepper, and garlic salt. Let stand 1 hour. Bake at 400 degrees for 15 minutes. Turn down to 350 degrees. Put meat thermometer in thickest part of meat and bake. (For medium, about 30 minutes) Slice and serve.

Spicy Beef Bundles with Fiesta Rice

Spicy Beef Bundles? Silly name, I know. My mom found this recipes YEARS ago, while I still lived at home. I have never come across any recipe even similar to these. I would describe it as chimichanga-ish. But, it is baked, not deep fried. My husband is not an olive fan, so these were coined "crappy olive bundles" until I started omitting the olives. I made them last night for friends and they LOVED them. I even added the olives, but used chopped, and Derek was none the wiser. The "Fiesta Rice" paired nicely.

2 (8pk) crescent rolls
1 lb ground beef
taco seasoning packet
green pepper (diced)
1/2 c olives, sliced or chopped (optional, I guess)
2 (3 oz) cream cheese (softened)
shredded cheddar cheese
melted butter (or margarine)
crushed taco chips (we use Doritos)

brown beef with green peppers and drain
add taco seasoning and cream cheese, combine well, add olives
break crescent rolls into 8 rectangles, pinch dough to get rid of seam
put some filling down center of each rectangle
top each with shredded cheese
fold up ends and seal to create a little closed up rectangular bundle
brush melted butter on each and sprinkle with crushed chips

Bake at 375 degrees for 15-20 minutes

FIESTA RICE

(This recipe is from Campbell's Soup. Really simple, but good)

1 can Campbell's Chicken Broth
1/2 c water
1/2 c chunky salsa
2 cups uncooked Minute rice

Heat chicken broth, water and salsa in saucepan to a boil. Stir in 2 cups rice. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork.

German Chocolate Caramel Bars

F.A.B. (Derek's Favorite Aunt Beth) made these for a graduation party YEARS ago. Definitely a family favorite. I've been meaning to post this recipe since this blog began, but I always make them for a potluck, etc. and always forget to take a picture. Today, I remembered! Enjoy.

1 (14 oz) package of caramels
2/3 c evaporated milk (divided)
1 box of German Chocolate cake mix
3/4 c butter, melted
1 c chopped nuts (optional...I always omit)
1 c chocolate chips (I use milk chocolate)

Melt caramels with 1/3 c evaporated milk. Keep warm. Combine dry cake mix, melted butter and remaining 1/3 c evaporated milk and nuts, stirring by hand. Press half of the mixture into a 9 X 13 prepared pan. Bake 350 degrees for about 6 minutes. Pour melted caramel over baked layer. Sprinkle chocolate chips over caramel layer.

Cover top with teaspoons of remaining cake mixture. Bake for an additional 15 to 20 minutes. Cool completely before cutting.