Sunday, August 30, 2020

Crispy Black Bean Tacos with Avocado-Lime Sauce

Jenna made these and loved them!
Crispy Black Bean Tacos with Avocado-Lime Sauce

For the Tacos:
3 cups lack Beans
3/4 cups Mexican cheese blend
12 corn tortillas
4-6 tablespoons vegetable oil, divided

For the Sauce:
2 avocados
1/2 bunch cilantro, thick stems removed
3 limes, juiced
1 jalapeno, seeded if desired
1/3 cup olive oil
1 teaspoon taco seasoning
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons water

Make the Tacos:

Heat 2-3 tablespoons of oil in a skillet over medium-high heat.
Add two tortillas to the skillet and allow them to heat in the oil for about 10 seconds.

Cover one side of each tortilla with 1/4 cup of beans, and top beans with 1 tablespoon Mexican Cheese Blend.

Using a spatula, carefully fold the tortilla in half, on top of itself and press down with the spatula to shape the taco.

Cook 3-4 minutes, then using a spatula flip the tacos and cook an additional 3-4 minutes, until browned and crispy.

Continue the process until all the tacos are done, adding additional oil as the pan dries out.
Serve immediately.

Friday, August 28, 2020

Herb Dinner Rolls-Bread Machine

These were really good.  I might cut back on the flour to 3 1/2 c next time since they were a bit dense.
Herb Dinner Rolls-Bread Machine

1 c milk
2 eggs
1/2 c butter melted
1 t salt
1 t garlic powder
1/2 t parsley
1/2 t basil
1/2 t thyme
4 c all purpose flour
3 T yeast

Put ingredients in according to your machine.  Usually liquid first and end with yeast.  Set on dough setting. 

When dough is ready, divide into 12 rolls and place in a greased 9 x 13 pans to rice for 30 minutes. 

Bake at 350 for 22-25 minutes,

When done, brush with garlic butter:  2 T melted butter with 1/4 t garlic powder.

Wednesday, August 26, 2020

Delmonico Potato Casserole

These took a bit of time to make, but they are so good! It makes a lot and it is thick so you can feed a crowd with this!

Delmonico Potato Casserole
Cook's Country TV Show Cookbook

3 tablespoons butter
1 onion, chopped fine
2 garlic cloves, minced
2 1⁄2 cups heavy cream
1 1⁄2 cups low sodium chicken broth
2 1⁄2lbs yukon gold potatoes, peeled and cut into 1/2-inch cubes
 1⁄8 teaspoon nutmeg, fresh grated
salt and pepper
1 teaspoon lemon zest
2 teaspoons lemon juice (1 lemon)
5 cups frozen hash brown potatoes, thawed and patted dry with paper towels  we used 32 oz pkg
3⁄4 cup parmesan cheese, grated
1⁄4 cup fresh chives, finely chopped we used dry

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Cook onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, 2 teaspoons salt, and 1 teaspoon pepper. Bring to boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Off heat, stir in lemon zest and juice.

2. Transfer potato mixture to 13- by 9-inch baking dish and bake until bubbling around edges and surface is just golden, about 20 minutes. Meanwhile, melt remaining butter in large nonstick skillet over medium-high heat. Cook shredded potatoes until beginning to brown, about 2 minutes. Add remaining cream, remaining broth, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until liquid has evaporated, about 3 minutes. Off heat, stir in 1/2 cup cheese and 2 tablespoons chives.

3. Remove baking dish from oven and top with shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve.
Make Ahead: The recipe can be made through step 1. cooled completely, transferred to the baking dish, and refrigerated, covered with plastic wrap, for 1 day. To serve, proceed as directed in step 2, increasing baking time to 25 to 30 minutes.

Monday, August 24, 2020

Instant Pot Baked Beans

Since we just "liked" the other instant pot baked bean recipe we tried, and my SIL LOVED these, we decided to try them. They were good, but our beans were not soft after 80 minutes.

Instant Pot Baked Beans

1 pound dried navy beans We used pinto, since we had them
6-8 slices bacon roughly chopped
1 medium onion roughly chopped
3 1/4 cups water
1/4 cup maple syrup
1/3 cup molasses
1/4 cup light brown sugar (packed)
1/3 cup ketchup
1 Tablespoon worcestershire sauce
1 1/4 teaspoons dry/ground mustard
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Rinse and sort beans, removing any debris.

Select the Sauté or Browning function on Pressure Cooker and allow to heat.

Add bacon and onions to the Pressure Cooker cooking pot and cook until bacon begins to render, scraping brown bits from bottom of cooking pot.

Add 1/4 cup of water and continue cooking until water has evaporated, bacon fat is rendered and onions are semi-soft.

Add beans, water, Maple Syrup, Molasses, Ketchup, Brown Sugar, Worcestershire Sauce, Mustard, Pepper to the cooking pot and stir to combine.

Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 60-70 minutes. (We did 80 minutes)If you are sure your beans are super fresh, 60 minutes will suffice.

When beep sounds, wait 10 minutes and then carefully release the rest of the pressure.

Add the salt. Taste a couple of beans for tenderness and sweetness and add more Molasses, if a sweeter taste is desired. If you prefer a more tender bean, lock the lid back into place and cook for another 10- 15 minutes.

To thicken up the sauce, select the Sauté or Browning function and simmer until desired consistency. Beans will continue to absorb liquid as they cool.

Saturday, August 22, 2020

Oreo Torte

I had been thinking about this recipe for weeks and when Jenna's friends came for the week, it was a perfect time to make it.  I hadn't made it in YEARS--like 10 or so.  I forgot how good it is.  I think I got the recipe from a friend in Green Bay when we lived there.
Oreo Torte
Michelle Gruber(I think)

Oreo cookie crumbs(25 cookies)
1/3 c butter

Melt butter and add to crumbs.  Press firmly into a 9 x 13(greased) pan.  Refrigerate for 10 minutes.

8 oz cream cheese
1 c powdered sugar
1/2 of an 8 oz cool whip(you will use the rest)

Mix with beaters and spread over cookie crust.

2-4 oz chocolate instant pudding
2 c milk

Mix together and pour over cheese mixture.  Put remaining cool ship on top(Beth added another 8 oz cool whip to this).  Crush 10 (or more) oreos and sprinkle on the top.  Refrigerate. 

This can be made up to two days before serving.

Thursday, August 20, 2020

Butter Pecan Cheesecake Bars

These were very rich so a little will do you!  I couldn't find caramel chips so changed the recipe to use butterscotch chips.  I also used milk choc toffee pieces.  These are perfect for a large get together!
Butter Pecan Cheesecake Bars
slightly adapted from

1 15.25 oz Butter Pecan Cake Mix
1/2 cup butter melted
1 large egg
1 cup chopped pecans plus 2 Tbsp divided
1 10 oz package butterscotch chips
1 cup heavy cream
2 8 oz cream cheese, softened
2 tsp pure vanilla extract
3 large eggs
3 cups powdered sugar
1/4 cup milk chocolate toffee chips

Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish lightly with cooking spray. Set aside.
Spread 1 cup chopped pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Cool. (Remaining 2 Tbsp NOT toasted reserved for the top)

Place the butterscotch chips and heavy cream in microwave safe bowl. Melt in 30 second increments stopping to stir each time. Repeat until smooth.

Using an electric mixer, beat together the cake mix, 1 large egg and 1 stick melted butter. Mix until fully moistened then mix-in 1/2 cup toasted chopped pecans. Press evenly into the bottom of the baking dish.

In the same mixing bowl cream together the cream cheese and vanilla for 1 minute. Drizzle in the melted caramel. Beat until smooth on medium-high.

Add the eggs one at a time beating well after each addition.

Lower the speed of the mixer and gradually add the powdered sugar. After all has been added, increase to medium-high beating for 1 minute or until completely smooth and slightly thickened.
Fold in the remaining 1/2 cup toasted pecans. (Remember, 2 Tbsp have been reserved for the topping that are NOT toasted)

Pour the filling over the crust. Sprinkle the top with toffee bits and 2 Tbsp chopped pecans.

Bake for 40-50 minutes or until puffed and the center is set when gently shaken. Do not over bake.
Cool completely and chill. 
Store leftovers chilled

Tuesday, August 18, 2020

Broccoli Cheese Crustless Quiche

I found a few recipes and combined them to get this delicious brunch recipe!  Don and I loved it!

Broccoli Cheese Crustless Quiche

2 c shredded cheddar or jack cheese
2/3 c heavy cream
2 c broccoli, cooked until tender
4 strips bacon, cooked and crumbled
1/3 c onions, chopped
3 large eggs
1 sliced tomato
1 t dried basil
1 t pepper
1 t salf

Place 1/3 of the cheese into a greased pie plate.  Place the broccoli on top of the cheese.  Add another 1/3 of the cheese on top of the broccoli.  Sprinkle the bacon and onions over this.  Add the last of the cheese. 

In a bowl, beat together milk, eggs, basil, salt and pepper. Pour this over the pie. 

Place slices of tomato over the top.  Bake at 350 for 45-50 minutes.  Let cool for 10 minutes before cutting.

Friday, August 14, 2020

Nashville Hot Chicken--Crock Pot

I didn't eat Hot chicken while in Nashville, so I decided to make it and try it. It was good but OH so very HOT! I used 2 T cayenne and that was too hot for us. We served this on Hawaiian sweet buns. Next time I will start with a scant 1 T of cayenne.

Nashville Hot Chicken--Crock Pot

2 large boneless skinless chicken breasts
2 to 4 Tbsp cayenne pepper***  Start with 1
3 Tbsp brown sugar or splenda brown sugar
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
¼ cup butter, melted
¾ cup chicken broth

Place chicken in crockpot.  Whisk together remaining ingredients. Pour over chicken.  Cover and cook on LOW  6 hours.

Remove cooked chicken from slow cooker and shred with two forks. Return to slow cooker, stir.
Serve on buns with pickles and ranch.

Wednesday, August 12, 2020

Summertime Dip

This recipe is adapted from the 'Skinny Poolside Dip' that is going around the internet. We adapted it to fit our tastes!

Summertime Dip

8 ounces cream cheese, softened
1 tablespoon (more to taste) Whole 30 Ranch Mix 
1 ear of grilled corn (or about 1/2 can of corn)
1/2 an onion, diced
1/2 a green pepper, diced
1 small jalapeno, diced

Mix the cream cheese and ranch mix thoroughly. Add the veggies and mix well. Chill for at least 30 minutes to let the flavors meld

Serve with Veggies (we like Sugar Snap Peas) or chips (these Elote Fritos from Trader Joes are addicting!)

Monday, August 10, 2020

Crockpot Pulled Pork

I had gotten a pork butt at a great price and made up this recipe.  It turned out great! 
Crockpot Pulled Pork

pork butt or shoulder roast
Your favorite rub.  My favorite rub
liquid smoke
onion, sliced thin
1 T worchestershire sauce
bbq sauce

Sprinkle dry rub all over the pork roast and let sit in refrigerator over night( or 6 hours) to form a crust.

Place onions in crock pot and drizzle 1 tsp liquid smoke over the onions.  Place the roast over the onions and drizzle worchesetershire sauce over the roast. 

Cook on low for 8-10 hours.   Shred and add bbq sauce if desired and serve on buns.

Saturday, August 8, 2020

Cucumber, Pepper and Tomato Salad,

This screams summer time to me.  Nothing like fresh veggies from the garden!
Cucumber, Pepper and Tomato Salad
adapted from

For the vegetables:
5 large tomatoes
1 pinch brown sugar(Beth used splenda brown sugar)
1 English cucumber
1/2 large red onion
1 bell pepper
2 Tbsp chopped fresh Italian parsley
2 Tbsp chopped fresh cilantro
1 pinch kosher salt
1 pinch black pepper

For the dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
freshly ground black pepper
1 tsp kosher salt
2 garlic cloves , minced
1 tsp brown sugar Beth used splenda brown sugar
1 tsp dried oregano

Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well.

Cut the cucumber in half lengthwise, then slice it into 1/4" thick slices. Add the cucumbers to the tomatoes.

Slice half the red the onion into very thin slivers crosswise. Then cut the slivers in half, or leave as is, depending on you preference. Add to cucumbers and tomatoes. Add the chopped parsley and cilantro,and bell pepper, chopped in wedges.

To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together vigorously, until well blended.

Pour the dressing over the vegetables and toss gently using both hands. Refrigerate until ready to eat.

Thursday, August 6, 2020

Milk-Can Supper

This was very good but makes a LOT!

Milk-Can SupperCook's Country TV Show Cookbook

1 tablespoon vegetable oil
2 1/2 pounds bratwurst (10 sausages)Beth used 5
2 pounds small red potatoes, unpeeled
1 head green cabbage (2 pounds), cored and cut into 8 wedges Beth used 1/2 of this
3 ears corn, husks and silk removed, ears cut into 3 pieces
6 carrots, peeled and cut into 2-inch pieces
1 onion, halved and cut through root end into 8 wedges
4 garlic cloves, peeled and smashed
10 sprigs fresh thyme Beth used 3 1/2 t dried
2 bay leaves
Salt and pepper
1 1/2 cups beer Beth used beef broth
2 green bell peppers, stemmed, seeded, and cut into 1-inch-wide strips

Heat oil in 8 qt dutch oven over medium heat.  Add brats and cook until browned all over, 6-8 minutes.  Remove pot from heat.  Transfer brats to butting board and cut into halves(or thirds)

Place potatoes in single layer of dutch oven.  Arrange cabbage on top of potatoes.  Layer corn, carrots, onion, garlic, thyme, bay leaves, salt and pepper over cabbage.  Pour beer or broth over veggies and top with brats.   

Bring to a boil over med high heat.  Cover and reduce heat to med.  Simmer for 15 minutes.  Add peppers and continue to simmer, covered, until potatoes are tender--about 15 minutes.  

Transfer to all but liquid to serving platter or pan, discarding bay leaves.  Pour 1 c of liquid over top and season with salt and pepper.  

Tuesday, August 4, 2020

Oklahoma Fried Onion Burgers

In all the years the girls were in OK for college, we never had these.  I made them and we really liked them!
Oklahoma Fried Onion Burgers
Cook's Country TV Show Cookbook

1 large onion
12 oz ground beef 80 % fat(Beth used 1 pound)
salt and pepper
1 Tbsp butter
1 tsp vegetable oil
4 slices american cheese
4 hamburger buns

  • Slice onion thin about 1/8 thick, combine with salt and let sit for about 30 minutes. Gather in a towel and squeeze the water out. Toss with pepper.
    Divide the onions into 4 piles on a baking sheet. Gather beef and season with salt and pepper. Form into 4 balls. Flatten each ball on top of onions and press so the onions adhere to the beef.

    Heat skillet and add butter and oil. Place burgers in onion side down. Cook for 6-8 minutes until onions are golden. Flip gently and raise heat, cook until well browned.
    Butter and toast buns, place cheese on bottom and add burger. Top with preferred condiments and pickles.

Sunday, August 2, 2020

Butter Swim Biscuits

These are SOOOO good!  And good for you--ha ha ! Jenna made these for Father's day and we all loved them.  They are great with jam!

Butter Swim Biscuits 

2 1/2 cups all-purpose flour
2 cups buttermilk
1 stick butter
4 tsp baking powder
4 tsp sugar
2 tsp salt

Preheat the oven to 450 degrees.
Combine all of the dry ingredients in a medium sized bowl.

Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.

Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn't drip out of the pan while it's baking).

Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.

Cut the unbaked dough (it should be swimming in butter at this point) into 9 squares.

Bake for 20-25 minutes or until golden brown on top.