Hot Bean Salad

From the kitchen of our Mom! It has to be good then, right? ;-)

Ingredients:

1 lb of bacon
3-4 onions, sliced
garlic or garlic salt to taste
1/2 cup vinegar
1/2 cup brown sugar
1/4 tsp dry mustard
1 large can of B&M beans, Bush's beans, or Pork and Beans
2 cans baby lima beans or Great Northern Beans
2 cans kidney beans


Directions:

1. Pan fry bacon and drain...while the bacon is frying mix together the sugar and vinegar in a bowl.
2. Saute the onions in the bacon grease.  Pour the grease off of the onions, then add the sugar and vinegar mixture to the onions.
3. Boil for 15 minutes
4. Mix all the beans, bacon, and onions together (not the grease) and bake at 350* in oven for 1 hour or cook in a crock pot for 4-5 hours.

Spicy Black Bean & Tomato Salad

I found this recipe a while ago, and it sounded yummy, but I just haven't found the time to make it!  So, I'm gonna post it anyways so you can try it, and I since I tend to lose EVERYTHING, it will be jotted down when I'm ready for it ;)


Ingredients:

2 cups ripe tomatoes, chopped
1 (15 oz) can black-eyed peas, drained
1 (15 oz) can blackbeans, rinsed and drained
1 (15 oz) can whole kernel corn, drained
1/2 cup red onion, diced small
1 (4 oz) can diced jalapeno
1 cup italian style salad dressing
1/2 tsp garlic salt
1 Tbsp extra virgin olive oil

Mix & Serve

yield: 8 cups
prep time: 15 minutes

Black Bean Hummus

I apologize in advance for not having pictures, but I can assure you this recipe is DELICIOUS!!!!! I haven't met anyone who hasn't loved this recipe {especially YOU, Mrs. Angel Perry}.

Black Bean Hummus


2 cans black beans
1 small onion, diced
1/2 green pepper, diced
3 cloves garlic, minced
2 Tablespoons ground cumin
1 1/2 teaspoons olive oil
2 Tablespoons chopped fresh cilantro
1/4- 1/2 cup vegetable broth (I used chicken broth)

Drain and rinse black beans
Place olive oil in skillet, set over medium-high heat. Add onion, peppers and garlic. Saute about 3 minutes until vegetables are fragrant and starting to brown.
Add cumin, stir well and reduce heat to medium. Cook for another 2 minutes.
Place beans in food processor and pulse several times.
Add vegetable mixture in small batches and pulse a few more times (I ended up having to use closer to a 1/2 cup)
Once you have your desired consistency, transfer into serving dish and garnish with chopped cilantro.


Serve immediately or chill in fridge.

Classic Deviled Eggs

So, I am not much of an egg fan, but I needed to know how to make deviled eggs for Easter dinner, and since I didn't know how, I found a recipe off of "Food Network"!  They turned out yummy!


Ingredients:

• 12 eggs
• 1/2 cup mayo
• 2 tsp white vinegar
• 2 tsp yellow mustard
• 1/4 tsp salt
• black pepper (a few shakes)
• paprika for garnish

Directions:

Place eggs in a single layer in a pot and cover with enough water that there's 1 1/2 inches of water above the eggs.  Heat on high until water begins to boil, then cover, turn heat to low, and cook for 1 minute.  Remove from heat and leave covered for 15 minutes.  Rinse under cold water continueously for 1 minute.

Crack egg shells and peel inder cool running water.  Dry with paper towels.  Slice eggs in half lengthwise, removing yolks to a medium size bowl, and placing egg whites on a platter.  Mash the yolks, add mayo, vinegar, mustard, salt, and pepper..mix well.

Evenly disperse heaping teaspoonfuls of the mixture into the egg whites.  Sprinkle with paprika and serve!

Homemade Mac n' Cheese

Ingredients:

2 Tbsp of real butter
2 Tbsp flour
2 cups of milk
1/2-1 tsp dry mustard (optional)
1/2 lb of shredded cheese, any flavor (you can add more if you like really cheesy mac n' cheese)
1 1/2 cups of elbow macaroni (cooked and drained)

Cook the macaroni according to the package.  While your macaroni is cooking...melt the butter in a saucepan (do not allow the butter to burn), add the four and stir to make a rue.  Gradually add the milk, and stir until smooth.  Add the cheese (I chose mozzarella, and colby cheese) stir until smooth.  Stir in the mustard.  Add the cooked macaroni and mix well!  You can add salt and pepper to your taste.

Mini Turkey Meatballs

I use this recipe when I make spaghetti, but I am sure you can use it for a stroganoff or whatever else suites your fancy!

Ingredients

1 small onion, grated
3 tablespoons minced garlic
1 large egg
1/4 cup dried bread crumbs
1/4 cup chopped parsley leaves
1/4 cup grated parmesan cheese
1/4 cup romano cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground turkey
3 tablespoons olive oil

Combine all ingredients into a bowl with the exception of the olive oil. Mix together and form into little balls.

In a large frying pan, add your olive oil and heat on medium high. Cook meatballs turning them to cook on each side.

If you have bigger meatballs and you aren't sure if they are cooked all the way thru, brown the meatballs and then put it in your spaghetti sauce that you have simmering. The meatballs will cook while the sauce is cooking!

Crockpot Mac N Cheese

Everyone loves them some mac n cheese, this one won't disappoint!

Ingredients

2 cups uncooked spiral noodles
4 tablespoons butter
2 1/2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1 (10 3/4 oz) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the noodles in water for 6 minutes. Drain.

In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

In crockpot, combine cheese mixture, sour cream, soup, salt, milk, mustard, and pepper. Add the drained noodles and stir again.

Cook on low for 2 1/2 hours, stirring occasionally

The BEST mashed potatoes

I made these potatoes for Thanksgiving when my husband invited over some of his Marines that couldn't go home for the holiday. These bad boys were gone in no time!

Ingredients

5 pounds Yukon Gold potatoes, chopped
1/2 cup butter
2 cups Parmesan cheese
1 1/2 cups cream cheese, softened
3 tablespoons minced garlic
salt and pepper to taste
milk-to bring to your desired consistency

Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low hear to dry for 1 to 2 minutes.

Add butter, parmesan cheese, cream cheese, garlic, salt and pepper. Use a potato mashed to mash until smooth (might be easier to use a hand held mixer). I added my milk at this point once I knew if the potatoes were too dry. You might not need to use any milk, but I found I did. It made it creamier for sure!

Who doesn't love mashed potatoes? Psshhh...crazy people!

Sausage Stars

{the olives & red bell peppers}

I tested this out for Superbowl Sunday and it was a hit! Mason LOVED it and I could barely keep them on the plate away from my husband.

2c. cooked sausage (Jimmy Dean Regular)
3 cups Mexican blend shredded cheese1 cup  Ranch dressing 
1 small can of chopped black olives1/2 c. finely chopped red bell pepper
Stir all that goodness into a bowl




Next you'll need a package of Won Ton wrappers. Easy to find. Usually in the refrigerated section of the produce department. They have to be refrigerated.

Take your Won Ton wrapper and press it down into a muffin tin. 
The recipe says to spray the pan with a non-stick spray, but I've never had them stick
They won't cover the whole thing, but make sure they have a definite "bottom"

Pre-heat your oven to 350

cook the formed Won Ton wrappers for 5 minutes (this is a must or else you will have soggy wontons)
then fill with a couple tablespoons of filling. Enough. But don't over fill.
cook again for about another 5 minutes, or until the cheese is all melted

Sticky Chicken Wings

Need a dish to take to a friends? Here you go! They will be begging for the recipe before you leave!

Ingredients

2 pounds chicken wings
3/4 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup butter or margarine, melted
1 cup firmly packed light brown sugar
1 TBS Creole seasoning
1 tsp dry mustard

Directions:

Cut off chicken wingtips and discard: cut in half at the joint

Combine soy sauce and next 5 ingredients in a broiler pan

Add chicken wings to soy sauce mixture and turn to coat. Cover and chill for at least one hour. Drain chicken discarding marinade

Bake chicken at 375* for 1 hour. Broil 5 inches from heat (with electric over, door partially open) 10 minutes or until browned.

Serves 20 appetizer servings.

Buffalo Chicken Dip

This recipe is great for tailgating, parties, bbq's...whatever, whenever! I haven't met a person that doesn't love it. It's an easy way to get the taste of wings without the mess!

Ingredients

2 8 oz packages cream cheese (softened)
1 cup Ranch dressing
1 chicken (I get the pre-made ones and the grocery, bone and skin it)
3/4 bottle of Franks Buffalo Wing Sauce
1 1/2 cups of shredded cheese
celery sticks

Put wing sauce and chicken into a pan to warm.
Once warm, add softened cream cheese and ranch dressing.
Allow cream cheese to melt completely, add shredded cheese.
Once melted, transfer to a crock pot and set on low.
Serve with celery and/or crackers.