1 pound smoked sausage cut into pieces--I couldn't find smoked so I used:
3 cans (15-oz.) black beans, drained
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped celery
2 tsp. minced garlic (4 cloves)
2 tsp. dried thyme leaves
1/4 tsp. cayenne
1 1/2 tsp. dried oregano leaves
1 1/2 tsp. pepper
1 chicken bouillon cube
5 bay leaves
1 (8-oz.) can tomato sauce
1 cup water
Rice (enough to serve 8)
Combine all ingredients, except rice in a crockpot.
Cook on low for 8 hours.
Remove bay leaves. Either serve HOT or cool and FREEZE.
When preparing to serve, heat to boiling and simmer 15 mintues.
Serve over hot, cooked rice.
Makes 8 servings
**We split the recipe into two bags, each 4 servings.
Sunday, September 28, 2008
Sunday, September 21, 2008
My mom had one of these when I was growing up and we got one from Derek's parents when we were married. This is the item I use the most in my kitchen!! I love it so much, it would be one of the few things I would grab if I had to evacuate my house for any reason!
Look at the yummy Cinnamon Rolls I made with it today! They just came out of the oven and the kids are BEGGING for some!
I saw these on a friend's blog and they were super yummy!
1 (17.6-ounce) package brownie mix with walnuts
Vegetable oil cooking spray
3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
Derek was not at all happy that I made him set his sandwich down for a photo shoot. He thought they were SUPER yummy! We used Sourdough Bread because we roll that way...
6 thick-cut slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended: Hellman's)
4 to 8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juiced
1 large ripe tomato, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.
Friday, September 19, 2008
I found this recipe on A Feathered Nest and they are super yummy! I didn't add the nuts because I didn't have any (I think they would be even better with those)! I did add the flaxseed. I usually post recipes on my Recipe Blog but thought I would post this here because I totally copied the recipe! :) The above picture features MY muffins though!
Carrot Pineapple Muffins
Preheat oven to 375 degrees. - makes about 15 regular sized muffins.
In a medium bowl, combine the following:
1 c. sugar
2/3 c. oil (or plain applesauce)
2 lg. eggs
1 t. vanilla
1 c. grated carrots (or half carrot, half apple)
1 c. crushed pineapple
1/2 c. (or more) chopped pecans or walnuts
Mix together until combined.
In a large bowl, combine the following:
1 1/2 c. flour (or white wheat flour)
1 t. cinnamon
1 t. salt
1 t. baking soda
2 t. baking powder
Whisk dry ingredients together; combine all ingredients together in the large bowl until combined; do not over mix. Spoon into greased muffin tin, filling the muffin cups almost to the top. Bake at 375 degrees for 20-25 minutes or until toothpick inserted comes out clean.
Thursday, September 18, 2008
I saw this on cafemom and thought I would share it with you. I like regular peanut butter cookies but these weren't bad!
1 cup peanut butter**
1 cup sugar
Mix all ingredients
roll dough to 1 inch balls and arrange on cookie sheet
slightly flatten each ball down with a fork making a crisscross pattern
bake at 375 for 8-10 minutes
**A friend mentioned that SUN BUTTER could be used instead of PB in case of peanut allergy
Friday, September 12, 2008
Here is another recipe using refrigerator biscuits! I heard they have these in Chinese Buffets (but since I never ever go to one I will have to take their word for it).
Refrigerator Biscuits (I used pillsbury)
Pop biscuits out of can and lay out flat on counter until brought to room temperature. Heat oil to 350 degrees (make sure there is at least a few inches of oil in your pan). Add room temp biscuits a few at a time and brown on both sides. Take out and drain and cool slightly on a paper towel. Dredge in sugar. Enjoy!
Tuesday, September 9, 2008
I impulsively bought this little device at Target last week after testing out my mom's (her impulsive buy). I've been having so much fun trying out new recipes! Who knew you could do so many things with Pillsbury Biscuits!
If you want an impulsive buy, the GT Xpress 101 is a good one!