Frozen Raspberry Salad

This recipe comes from my next door neighbor and friend, Morgan Johnson. I call it heaven by the spoonful. Yes. It's that good. It's practically a desert. My sister suggested throwing in some Keebler striped cookies. I say bring it on. My guess is that you can use any type of fruit, I just can't get past the raspberries, they're my favorite.

Frozen Raspberry Salad

1 (3 oz) box vanilla pudding
1 (12 oz) container cool whip
1 large container vanilla yogurt
1 bag (about 3-4 cups) frozen raspberries

Mix pudding mix with the yogurt & add cool whip. Put in fridge until thick. Right before serving add raspberries.

Homemade Refried Beans

This recipe comes from my brother in law Dan. We love visiting his family as this is always on the menu. It isn't an exact science and you may have to make it a few times to get it the way you like. I finally found a groove for my family and it is a tried and true favorite. These are quite easy to make but a bit time consuming, not in the "stay in the kitchen all day" kind of way but in a "start it one day and finish it the next" kind of deal. I have friends that have made these in the crock pot but for some reason I always make mine on the stove.. We eat these topped with cheese and dipped with tortilla chips, rolled in flour tortillas in a bean burrito and in enchiladas or tacos.. anyway you make them you will be hard pressed to eat refried beans out of the can ever again.

Homemade Refried Beans

1 pound small red or pinto beans
1 4 oz can chopped jalapenos
1 12 oz package bacon
9 or 10 cloves garlic
2 tsp pepper
Salt to taste

Rinse beans and put in large pot. Cover with water about 3 inches above beans. Soak 24 hours. ( I put mine in one night then let them soak all day and cook them the following morning) drain and rinse beans and place back in heavy pot. Cover with water about 2 inches above beans and cook on medium heat with a steady low boil.

Cut bacon into tidbits and fry until crispy.
(Just a note* I use inexpensive bacon or bacon ends and pieces. It is really the bacon fat that flavors the beans)

Add bacon ( grease and all), can of jalapenos (undrained) and garlic cloves (whole) to the beans.

Cook beans on low for 3 hours or until beans are soft and easy to mash. Be sure to check on beans often to make sure water is kept 1 inch from top of beans. (you may have to add more water from time to time)

When beans are finished cooking, drain and KEEP liquid.

Two options, I go for the first because I am really lazy and I don't notice much difference...

Option 1. Mash beans with a potato masher until desired consistancy. Use reserved liqued for moisture. (I like mine a bit more moist as the dry out as they sit a while)

Option 2. In a heavy frying pan place a cup of beans at a time and heat. Mash with a potato masher until desired consistancy adding reserved liqued as needed. Continue until all beans are mashed.

Once beans are mashed they can be served immediatly or stored for up to a month in an airtight container in refridgerator.

Black Bean Salsa

This recipe comes from Noreen's sister-in-law. It became a a fast family favorite, easy to make and I can never keep it around. There are two versions. We tend to lean toward the italian dressing one but like them both. (Depends on what I have in my fridge at the time)
This is great in tacos, on enchiladas or just eaten with tortilla chips. Give them both a try, one version is bound to be a new favorite.

Black Bean Salsa

1 can black beans (drained)
1 can olives (drained)
1 can corn (drained)
2 avocados
4 tomatoes
1/2 red onion
1 pepper (green, red or yellow)
1/2 bunch fresh cilantro (rinsed and drained)

Pour beans and corn into a large bowl. Chop olives, avocados and tomatoes into small pieces. (size depending on how chunky you want your salsa) chop up cilantro and add to ingredients.

Version 1: Add 1/2 bottle of italian dressing and sprinkle with salt to taste. Mix well.

Version 2: Add 2 TBS ranch dressing, squeeze juice from 1lime and sprinkle with garlic salt to taste. Mix well

Split Pea Soup

It's hard to get kids to try split pea soup. Its green and chunky and looks like baby food. However, once my kids got the "EEWWW, you want ME to eat that?" out of the way, they found that it really is quite tasty. This is our favorite version. We like it a little bit chunky so we cut the vegetables a little bigger. Its simple to make and tastes great on a cool day.

Split Pea Soup

2 cups split peas
1 medium carrot (diced)
1 medium potato (diced)
1/2 medium onion (diced)
1/2 meaty ham bone or 1 1/2 cups cooked ham (diced)
1 bay leaf
Salt and Pepper to taste

Rinse peas and place in to a large stew pot. Add all other ingredients. Cover with water about 2 inches above the top of ingredients. Bring to a boil. Reduce heat and simmer for about 2 hours, or intil peas are pureed and slightly thickened.

Italian Bread Bowls

Here is a little something for those soups, stews and chowders that you've been making during these cold winter months. These are really easy to make but of course like all bread, they are a bit time consuming. They are worth the extra work if you have the time. If you like bread bowls, this one's a keeper.

Italian Bread Bowls

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups)
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

White Chicken Chili

This recipe comes from a friend of mine who use to live right through the field from our family. This recipe won the chili cook-off last year at our Church and has become a family favorite. I like to cook this in the crock pot. It takes about 4 hours on low. Thank You Regan for the great recipe! By the way, for more great recipes and frugal shopping ideas visit the Grocery Cart Challenge blog here.

White Chicken Chili

Melt 1/2 cube butter
Whisk in 1/4 C. flour

Cook till light brown color.

Gradually add: 2 C. half & half

Add: 3/4 c. chix broth
Stir constantly and simmer till thickened.

Add:
1 t. chili pwd.
1 t. cumin
1/2 t. pepper
1/2 t. salt

Then add:

2 chix breasts, cooked & diced
2 (4 oz.) can diced green chilies
2 can navy beans (white)
1 1/2 c. monterey jack cheese

Simmer for ten minutes.

Sugar Cookie Bouquets

The Bakery where I worked part time last summer/fall was always looking for ways to promote their business and come up with new ways to use their baked goods, especially at holiday time. Over Christmas I helped out and was officially named "Sugar Cookie Girl" as my job was hand piping sugar cookies. It seemed like we never had enough and I think we did a record year in the sugar cookie department, at least it felt like it. So, with the popularity of their cookies I was wondering why they didn't sell cookie bouquets. Good question. With Valentines day coming up, the question once again arises "Why don't we sell cookie bouquets?" We have an official Sugar Cookie Girl, lets see what we can do.. Here are the test products ready for display. I've been making these for teachers and friends for years so it is really a fun project for me. We'll see how they do at the bakery... By the way, anyone who wants a step by step demo on my blog of how to make these say "I". If I have enough people I'll see what I can do.


just a note: when I took them into the bakery for the owner to see, a customer quickly ordered one for her anniversary this friday and another 8 or 9 for clients for Valentines. I think these bouquets will do just fine...