FYI: No Recipe this week. :(

I'm sorry readers. I missed out on getting you a recipe this week. I have a broke down camera. *tear* I could post one of my recipes but that wouldn't be any fun without pictures. So... here is a list of all my recipes to date. I'll be back next week with something good. Thanks for your understanding. :o)

Repost: Crock Pot 15 Bean Soup Recipe

Crock Pot 15 Bean Soup

Ingredients:

1 lb bag 15 Bean Soup (Such as Cajun or Ham flavored from Hurst's HamBeans Brand)
8 cups Water
1 15 oz Can Diced Tomatoes
1 Chopped Onion
2 Cloves Garlic, minced
1-2 lbs Polish Sausage, diced
1 cup 5 Minute Rice

Directions:

Pour dry beans into a large Crockpot cover with water add onions, garlic, tomatoes and cook on high 4 hours. Turn Crockpot to low. Mix in Rice, Polish Sausage, and Flavor packet if desired. Allow soup to thicken for another hour before serving.
Enjoy!

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Chickenettes Recipe

What is a Chickenette? Well, it is my new word *poof* enjoy it. If Rachel Ray can invent EVOO I can have Chickenettes. Right? ;) Besides this delish dish needs a unique name. My family loves Salmon patties or Salmonettes. So I decided to try them with chicken. I used the method of cooking you use when making salmon patties. I just changed up the ingredients. This one should be pretty easy and oh so tasty. :)

Ingredients:


3 Cups Shredded Rotisserie Chicken 
1 1/2 Cups Bread Crumbs
1 tsp Chicken Seasoning
1 tsp Onion Powder
EVOO for frying
Pepper
2 Eggs


Directions:


Place your chicken in a processor one cup at a time and pulse it a few times. Don't over do it or you'll have a puree. Place processed chicken in a bowl with the bread crumbs, chicken seasoning, onion powder, and pepper; mix. Taste this mix now and adjust seasonings if desired. Lightly beat the eggs and pour them into the dry mix. Pour the oil into a frying pan turn heat to medium. Now get your hands dirty! Mix everything up and form into 12 patties. Press them into the frying pan once oil is hot. These will cook about 4-5 minutes on the first side and 2-3 on the other side. You are basically cooking the egg and browning them. We served these with chicken gravy. My family really loves them and requests them all the time. I have to say that the Rotisserie Chicken really is the ingredient that makes or breaks this recipe. You could always use what ever chicken you have on hand but more seasoning may be required.


Tip:
Rotisserie Chicken is a staple in my house. I make mine with this recipe in my crock pot so it doesn't break the bank. I put the left overs in a freezer bag in my freezer for recipes like this one. In seconds I can make homemade chicken and dumplings, chicken noodle soup, or chicken tacos that taste like I worked hard all day. 


As always I hope you like this one. If you have any questions let me know in the comments. 
EnJoY!

Crock Pot Pinto Beans + Refried Beans + Freezer Meals: Beef and Bean Burritos, 3 Recipes in 1 place!

Welcome back readers! You may recall me talking about getting some freezer cooking accomplished. I'm happy to say that I have finally gotten a start and I'm sharing it with you! This week I have not one, not two but three.. new recipes for you to try! ;-) Yeah I hear ya..."3 has she lost her mind?!" LOL No not yet!

Recipe # 1:

Crock Pot Pinto Beans aka Soup Beans

When I was a kid, Mamaw always had a pot of Soup Beans on the stove. They became a staple in my home early in my marriage one because they are so easy to make and two because they always made me  think of Mamaw. The thing is, she always stood over the stove for hours stirring her beans to make them soupy and creamy and delicious. I'm lazy. I love my Crock Pot. There hasn't been a meal yet, I haven't tried in said Crock Pot. So this recipe was inevitable. ;-) 

Ingredients:

1lb bag of dry Pinto Beans

1 Medium Onion Chopped

1 Tbls of Salt

2-4 Slices of Bacon

6 Cups of Water

Directions:

Soak your beans either over night or on your counter top for about 2 hours. Clean and discard any of the bad pieces. Pour into Crock Pot. Add Onion and Water. Set to Low and cook for 4 hours. Add Salt and more water. Allow to cook another 4-6 hours on low, check your beans periodically to assure they have enough water. The beans should cook a total of 8-10 hours this will vary depending on the Crock you are using. My Crock cooks hot, if yours doesn't, you may not need to cook as long or add as much water. I usually add my bacon the last hour or two before eating. These beans will be so creamy. I can never get over how good the Crock Pot makes these beans. Sorry Mamaw. 

Recipe #2:

Homemade Refried Beans

Ingredients:

Leftover Pinto Beans

Soup of Leftover Pinto Beans 

1 Tbls Cumin

1 Tsp Garlic Powder

1 Tsp Onion Powder

Directions:

Reheat your beans on the stove top. Place a strainer in a clean bowl. Pour the beans into the strainer until the beans and soup are divided. Stirring the beans in the strainer helps.

 Keep the soup! 

Once your beans are divided grab your tater masher and mash them up really good. Add some of the soup back into the mix. This will help your refried beans to stay moist. They will definitely dry out quick if you skip this part. 

Add the cumin, garlic, and onion powder. Mix well. You can adjust the taste to your liking. I may have went overkill on the cumin for some people. We loved it. Just start small and add more if your not happy. Viola! Homemade Refried Beans! They are yummy yummy all by their lonesome. Run a tortilla chip through it and you got lunch! ;)

Recipe #3:

Freezer Meals: Beef and Bean Burritos

After completely this recipe, I fully understand why everyone is going nuts over freezer cooking. This recipe alone has saved me countless times for lunch, dinner, and a quick snack! My husband swears these are better then anything frozen he's ever had. The man lived on these at one point so that is a compliment. And they are just too easy to put together for a great burrito anytime. 

Ingredients:

1 lb Hamburger

About 2 1/2 Cups Refried Beans

1 Packet Taco Seasoning(or you can use this homemade version.)

1 1/2 Cup Mozzarella Shredded

1 1/2 Cup Cheddar Cheese Shredded

20 Medium Tortillas

Reynolds Wrap

Aluminum Foil

Directions:

Prepare hamburger according to seasoning directions. Warm tortillas in Microwave between two paper towels in 2 batches, this makes them easier to fold. Prepare you assembly line. I would lay out a tortilla, spoon on beans, spoon on beef, sprinkle cheese and fold.

 

I'm not the best folder in the world or anything. And because I'm Miss Link Lady to my friends here is a link that teaches you step by step how to fold a burrito. Once I folded them a covered them in Reynolds Wrap. 

Once I got them all filled and wrapped I then wrapped them in foil to keep that nasty freezer taste out. I labeled them BB with the date. 

Now whenever we want a fresh homemade burrito we unwrap, place it on a plate and cook for about 2 minutes in the microwave. You can top it with salsa and sour cream for a meal. Stick it in a lunch box to thaw by lunch and then 30 secs to 1 min in the microwave. You could always heat one up at midnight for a snack. I won't tell!

I really hope you enjoy these recipes. They are tried and true in my house. The beans go over two generations. So if you like it then please put a pin on it. ≧◠◡◠≦✌

Have a great day and Happy COOKING good looking!

Summer Veggie Stack

Have you been looking for a new way to cook up zucchini and crook neck squash? Well this is the dish for you! This is so delicious it makes me think of pasta while eating it. It tastes like something you would order at a fancy Italian restaurant. This is definitely a veggie filled treat! My 4 and 8 year old asked for seconds. I've made this dish twice since fine tuning it to my family's tastes. Keep reading to learn how to make this super EASY super PLEASING Summer Veggie Stack. 

INGREDIENTS:

1 Tbsp Vegetable Oil

1 medium Yellow Onion 

1 tsp Minced Garlic

1 medium Zucchini

1 medium Yellow Squash

1 medium Tater

1 medium Tomato

1 cup Shredded Cheddar Cheese

1 tsp Italian Seasoning

1 tsp Garlic Powder

Salt & Pepper to taste

DIRECTIONS:

 Preheat the oven to 400 degrees.

Finely dice the onion and add minced garlic. Saute both in a skillet with oil until softened. I use frozen onions so this step didn't take long for me. I'm guessing it would take around 5 minutes with fresh onions. :)

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

Prepare the inside of a square or round baking dish with oil or spray. Spread the softened onion and garlic in the bottom of the dish. Stack the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. After awhile I just shoved the slices in as you can see by the picture below, it will taste the same I assure you. LOL Sprinkle generously with salt, pepper, garlic powder, and Italian seasonings.

Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 30 minutes or until the cheese is golden brown.

That's it! I let this cool on my stove top for about 10 minutes before serving. The first time we had this we ate it as a main dish with corn on the cob and garden green beans, it is just that good. The next night we used it as a side with bbq pork chops. Possibilities are endless. I just know this will replace a lot of those Ritz cracker filled squashed casseroles that seem to grow on trees this time of year. LOL I hope you enjoy it and if you do please pin and share with your friends.

Have a great day and thanks for reading! =o)

Hey don't forget to enter a giveaway or two while you are here. ;) 

Buffy’s Steak and Shrimp Kabobs

How pretty are those? When I saw them on my sister's facebook wall I pounced on them for you all. They made my mouth water and I will be putting together my own batch asap. We didn't get a picture of them after they were done, but that is no surprise. I'm sure these do not last long! Here is the recipe for you to enjoy. Kabobs can be changed up from steak to chicken or pork. You could even  just do veggies its really up to you! Have fun with it. =)

Buffy’s Steak and Shrimp Kabobs

6 Sirloin Steak; Cut into Chunks
1 Bag Shrimp; Deveined, and Tails Removed
1 Package Whole Mushrooms
1 Package Small Tomatoes
3 Onions; Quartered and Separated
6 Green Peppers; Quartered
Grill Seasonings
Salt and Pepper to Taste
Sweet Baby Ray Sweet and Spicy

Preheat your outdoor grill. Prep your first six ingredients. After you are done cleaning, cutting, and chopping begin assembling your kabobs. The skewers used had four skewers on one handle. After you have your kabobs assembled, sprinkle each one with Grill Seasoning, Salt, and Pepper on both sides. Place kabobs directly onto grill. Baste with BBQ sauce. Cook for about 10 minutes baste and turn. Cook another 10 minutes. Until Shrimp is pink and Steaks are cooked to medium. Cooking times will vary depending on your steak preference.

Meat Doneness Temperatures For Steaks and Lamb

Medium-Rare 145 °F

Medium 155 °F
Medium-Well 165 °F
Well Done 170 °F

Alright folks that's it. I hope you enjoy this one! I want to say a HUGE thank you to Buffy for sharing with us. If you all are nice I may be able get more recipes from her! ;) So if you like it then you should put a pin on it. =)

Happy Grilling!

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Moma's Awesome Crock Pot Taters Recipe

I have an addiction to starch. I'm aware of it. I'm dealing with it. I don't think I'm alone. So.. I bring you, the starch remedy...I mean recipe. How hard is this one? Way to easy.
Lets get started!

Ingredients:
6-8 Medium Potatoes; peeled and quartered
1/4 Cup Chopped Onion
1 Can Cream of Potato Soup (or you could swap that for this.)
1/2 Cup Sour Cream
1/4 Cup Velveeta; cubed
1 Cup Shredded Cheddar
1/2 Cup Milk
Salt and Pepper

Directions:
Layer half of the potatoes and onions in the bottom of a prepared Crock. Cover with the Velveeta and some salt and pepper. Layer remaining half of potatoes and onions on top. Add 1/2 of the Shredded Cheddar. Mix together Soup, Milk, and Sour Cream, pour mixture over potatoes.
Cover cook on Low for 6 hours or High for 8 hours. If you have a Crock that cooks fast, you can cut this time down. Remember to experiment until you know your Crock Pot.  Stir the potatoes and add the remaining cheese over the top. Cover and allow the cheese to melt about 15 minutes.

I was told by my daughter and husband that these tasted like Cracker Barrel hashbrowns.(◡‿◡✿)  I hope you get the same praises. If you want to go lighter you can always swap ingredients to suit your taste, potatoes are quite forgiving. You could always use the recipe for a Christmas Breakfast. Let me know if you use this recipe. I love hearing from you all.

Enjoy!

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Banana Raisin Nut Muffin Recipe (Egg Free)

≧◔◡◔≦ Doesn't that look just yummy? Trust me they are! Monday the kiddos wanted something different for breakfast and I was out of eggs. I really didn't want to disappoint them. So.. I went to the internet and started sewing recipes together until I came up with this one. I hope you enjoy it. We sure did!

Banana Raisin Nut Muffins
(Eggless)

2 cups All Purpose Flour

3/4 cup Sugar

1/2 cup Oats (I used quick cooking oats)

3/4 teaspoon Baking Soda

3/4 teaspoon Baking Powder

1/2 teaspoon Salt

3/4 cup Raisins

1/4 cup Nuts (I used pecans)

Wet Ingredients:

1/3 cup Oil (I used Canola)

1 and 1/2 cups Mashed Ripe Bananas (about 2 medium)

1/4 cup Applesauce

Directions:

1. Preheat oven to 375F. Lightly grease a mini muffin tin.
2. I pureed the bananas using a fork in my measuring cup or you could use a potato masher too.
3. To the banana mixture add the sugar, applsauce and oil; beat it well with a whisk or electric beater.
4. To the wet ingredients add the flour, oats, baking soda, baking powder and salt; mix until just combined. Stir in the raisins and nuts.
5. Fill each mini muffin cup 3/4ths full. Bake for 10 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing from pan to wire rack.  

The kids and I waited as long as we could for them to cool. :-) After awhile we split these open and spread a little peanut butter inside. So so yummy! I froze the rest for future breakfasts! I threw them in a Ziploc and presed out the air as I sealed it. You can pull these out and heat them in the microwave for 10 seconds or let them thaw on the counter top. If you can't wait they could be eaten frozen, it hasn't killed my husband yet. ;-)  It looks like Freezer Cooking has official begun. Be sure and save this one for those days when you are out of eggs or for those of you that are egg free.

Happy Baking and Enjoy!

（‐＾▽＾‐）

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Crock Pot Pork Tacos Recipe

I love my Crock Pot. I use it at least once a week sometimes more. So when I got a hold of some nicely priced pork tenderloin, I thought it would be a great idea to pull my Crock Pot out and make some yummy restaurant style pork tacos! I couldn't find a recipe to go with what was in my cabinets or taste buds so I threw this one together. I thought you all might want to try it out.

Here is what you will need:

Crock Pot Pork Tacos

1- 3lb Pork Tenderloin Roast ( or 6 Chicken Breasts if you don't do pork.)

1-10.5 Ounce Can Tomato with Green Pepper & Onion (or Rotel would work for more kick!)

1- Packet Taco Seasoning (or you could use this homemade taco mix .)

1-Tablespoon Hidden Valley Ranch Dressing Mix (or this mix.)

Pour the tomatoes and seasoning mixes into the Crock Pot. Stir everything together until it is well mixed. Now add your Pork Tenderloin Roast and roll it around in the juices. Pull some of the tomatoes on top of the roast.

Cover and cook on low 8-10 hours. The pork will be so tender you can easily shredded with forks. Once shredded mix it all together once more and spoon on to taco shells.

We used soft shells and remember you can heat those up straight on the burner with tongs!

These were so good and we had plenty left over to freeze for another night! Be sure and add your favorite fixings to this one by running it through the dairy and the garden. That's it, this one is way too easy.

Enjoy and if you liked it, than ya shoulda  put a pin on it! ;)

Repost: Recipe Crockpot Kentucky Derby Burgoo

In honor of Derby weekend I thought it might be fun to repost this one. This is a great recipe for those spare pieces of meat you have in your freezer. You know those last two pieces of chicken left in the bag or that pork chop way in the back, the one that would not fit in the pan. Well, they have got themselves a purpose now. ;) I hope you enjoy this one as much as we do!

Hope you enjoyed your Derby weekend! :)

Burgoo is a stew that has been made in Kentucky since the time of Daniel Boone. It is usually slow-cooked in large batches and contains a wide variety of meats, vegetables, and spices. Some of the earlier versions contained squirrel, opossums, and about any other thing that walked or flew. These days, the most common meats included in burgoo are beef, lamb, pork, and poultry. Keeneland Racetrack still serves some of the best burgoo around. Like chili, there are thousands of variations on the recipe. Here is a slow-cooker recipe that is very good.


Ingredients
1 pound lean beef stew meat(I used venison cut into cubes)
1 pound pork stew meat or chops, cut in 1" pcs.
1 teaspoon onion salt
1/2 teaspoon black pepper
1/4 teaspoon ground red bell peppers
3 sliced carrots
1 medium onion, chopped
4 skinned chicken thighs
4 small red potatoes, peeled if desired and cubed
1 cup chopped green bell peppers
1 can (14 1/2 oz.) stewed tomatoes, cut-up and juice reserved
1 can (10 1/2 oz) double strength chicken broth (such as Campbell's condensed)
1 can (17 oz.) whole kernel corn
1 can (17 oz.) lima beans, drained
1 shot of Bourbon.
Place beef and pork in a 6-quart slow cooker. Sprinkle with onion salt, pepper and red pepper. Toss until evenly coated.



Layer in slow cooker, in order, carrots, onion, chicken, potatoes, green pepper and stewed tomatoes with juice. Add chicken broth. Pour liquid from corn into slow cooker; set corn aside.

Do Not Stir mixture in slow cooker. Cover and cook on high for 4 to 4 1/2 hours or on low for 8 to 9 hours or until beef, pork and vegetables are tender. Remove chicken. Stir corn and lima beans into mixture in slow cooker. Cook on high for 30 minutes or until heated through. Meanwhile, when cool enough to handle, remove chicken from bones and cut into bite-size pieces. Discard bones. Return chicken to mixture and heat through.




Verdict: We loved it! This soup/stew had a spicy kick with a familiar vegetable beef soup taste. My husband wondered what the big fuss was about, "Why is this dish so famous in Kentucky?" I reminded him that this dish orginated in Daniel Boone times. He was happy knowing vension was used in place of beef. My children really liked it with crackers, but cornbread would've been delicious too. I hope you all enjoy this one. Let me know if you make this for your family!






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