Friday, July 25, 2014

Blueberry Rhubarb Bars

Kathleen brought home some fresh rhubarb from Wisconsin when she was there a few weeks ago.  I found this recipe and it is a keeper!
Blueberry Rhubarb Bars

by kelleydee on

3 cups rhubarb cut into 1 inch pieces
3 cups blueberries
2 Tablespoons lemon juice
1 cup sugar
4 Tablespoons cornstarch
1-½ cup all-purpose flour
1-½ cup uncooked quick cooking oats (not instant)
1 cup brown sugar
¾ cups butter
½ teaspoons baking soda
¼ teaspoons salt

Preheat oven to 350ºF.

Combine rhubarb, blueberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened. No added liquid is needed as the water from the rhubarb and blueberries will come out naturally.

In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside.

While rhubarb and blueberries are cooking, begin making the crust. Combine flour, oats, brown sugar, butter, baking soda and salt together in a bowl until well mixed and crumbly. Reserve 1 1/2 cups of crust to be used as a topping. Grease a 13×9 pan with cooking spray. Press remaining crust mixture into the pan in an even layer. Set aside.

When rhubarb and blueberries are softened, use a potato masher to mash and smooth out the larger chunks. Once bigger pieces are broken up, mix in the sugar/cornstarch mixture. Continue to stir until thickened.

Once mixture is thickened, pour over crust. Top with reserved crust mixture.

Bake at 350ºF for 30 minutes.

1. Mixing the sugar and cornstarch together will prevent lumps of cornstarch in your mixture.
2. The bars will puff up considerably, so don’t be alarmed when you open the oven to take out the bars. They will be a bit jiggly. That’s OK! They are done!
3. When they cool, they’ll “deflate” a bit and set up nicely.


Thursday, July 24, 2014

Slow Cooker Chile Colorado Smothered Burritos

These burritos were excellent!  I would suggest using the burrito sized tortillas.  We used some of both and the smaller were too hard to wrap.

Slow Cooker Chile Colorado Smothered Burritos

2 pounds stew meat or other beef cubed
1 large (19 oz) can mild red enchilada sauce
2 beef bouillon cubes (I used 3)
1 can refried beans (optional)
5-7 burrito sized tortillas
2 cups shredded cheddar cheese

1. Put the stew meat into the crockpot. Put beef bouillon cubes on top and pour the enchilada sauce over the meat and cubes. Cook on low 6-8 hours or high 3-4. Cook until meat is very tender.

2. Assemble burritos by spooning refried beans and spreading them on the tortilla. With a slotted spoon, put about 1/2 cup of the meat mixture on top. Roll up like a burrito and place seam down in a 9×13 pan.

3. Pour remaining sauce from the crockpot on the top and sprinkle heavily with cheese.

4. Broil in the oven until cheese is melted and bubbly for about 5 minutes. Enjoy!

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.