Wednesday, August 31, 2011

Cowboy Beans

These beans are great for a cool day, they are even better the second day!

1 lb. dry Great Northern beans, cooked (do not drain)
1/2 lb. ground beef
1 red or yellow bell pepper, chopped
1 medium onion, chopped
1/4 cup packed brown sugar
1/4 cup molasses
salt and pepper to taste

Put the beans in a crock-pot along with the cooking liquid.
Cook the beef, onion and bell pepper in a saucepan until beef is no longer pink and the onions are opaque. Stir the beef mixture into the beans. Add the brown sugar, molasses, salt and pepper to the crock-pot. Stir. Cook on high 4 hours. Serve with hot sauce, if desired and some fresh cornbread.

My kids absolutely love this one and my husband does, too!

Tuesday, July 26, 2011

Summer Succotash

3 Tablespoons bacon fat
1 cup frozen lima beans, thawed and drained
1 can whole kernel corn, drained
1 medium onion, chopped
3 Tablespoons pimientos, drained
3 large cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat bacon fat in cast iron or non-stick skillet. Add lima beans, corn and onion, cook over med-high heat until onions become opaque. Stir in remaining ingredients and cook, stirring occasionally until all liquid is gone.

Chili Burgers

6 Tablespoons Worcestershire sauce
2 chipotle chiles, minced with veins and seeds removed
2 garlic cloves, minced
1Tablespoon chili powder
2 1/4 teaspoon cumin
1 teaspoon pepper
3/4 teaspoon onion powder
2 1/2 pounds ground beef
6 sliced pepper Jack cheese
6 hamburger buns, split and toasted

Combine Worcestershire sauce, chiles, garlic, chili powder, cumin, pepper and onion powder in a large bowl. Add beef and mix with hands. Form into 6 patties. Grill or fry (grilling is better) until done in the center. Top with cheese and remove from heat after cheese has melted.

Accompaniments: thinly sliced red onion, lettuce leaves, sliced tomato, tortilla chips

Cost: $1.85 per serving. Serves 6

July 26 Menu with Recipes

I don't know about where you live, but it is HOT here... it's been in the upper 90's for quite a while now, so I thought I'd make a dinner that wouldn't heat up the whole house.

First, dessert....
chocolate cupcakes with peanut butter frosting sounds good! :)

All you need is:
1 box of chocolate cake mix
1c. peanut butter
4 tablespoons milk
1c. powdered sugar
1/2 c. finely chopped peanuts

Make cupcakes according to package directions.
Mix peanut butter, milk and powdered sugar and spread on top of cooled cupcakes. Sprinkle with chopped nuts! Yum!

Cost: .31 cents each! Serves 18.

Now for dinner, we'll make a summer-perfect Pasta with Tuna and No-Cook Tomato Sauce:

You will need:

2 cans tuna, packed in oil (you need the oil for the sauce, if you only have tuna packed in water, you can add drain the water and add about 3 Tablespoons of olive oil to your recipe.

4 large tomatoes, chopped

1 cup chopped fresh basil, or 2 Tablespoons dried

1/2 cup chopped green onions

1 Tablespoon minced garlic

1 (9oz.) pkg. fettuccine pasta

3/4 cup grated Parmesan cheese

1 teaspoon lemon pepper seasoning

Drain tuna, reserving the oil. Mix tuna, tomatoes, basil, onions, oil and garlic in a bowl.
Cook fettuccine according to package directions. Drain well. Stir 1/2 cup of the cheese and the lemon pepper seasoning into the tuna mixture. Add entire mixture into the fettuccine pasta; toss gently and top with remaining cheese.

Cost: $2.18 each serving! Serves 4

Sunday, October 31, 2010


2 lb. ground beef
1 chopped onion
1/2 chopped green bell pepper
2 cloves minced garlic
2 Tablespoons soy sauce
1 can condensed tomato soup
1 jar spaghetti sauce
1/2 lb. elbow macaroni
black pepper
1 can beef broth

Brown ground beef, onion and bell pepper in dutch oven over med-high heat. Stir in garlic and soy sauce. Add elbow macaroni, broth, tomato soup and spaghetti sauce. Bring to boil. Reduce heat and simmer until macaroni is done and sauce thickens. Season to taste.

Saturday, July 17, 2010

Butterfinger Trifle (great for potluck)

8 Butterfinger Candy Bars
2 tubs cool whip
1 box chocolate cake mix
2 eggs
1/4c. oil
1 1/2c. water
2 boxes chocolate instant pudding mix
4 cups cold milk

Freeze candy bars overnight.
Preheat oven to 350 degrees.
Grease and flour 13x9 inch baking pan.
Mix together cake mix, eggs, oil, and water.
Pour into prepared pan and bake until cake is done in center.
Cool Completely.
Remove candy bars from freezer and crush into small pieces. Place back in refrigerator until ready to use.
Mix pudding mix and cold milk. Refrigerate this also.
After cake has cooled, tear cake into small pieces and stir pudding mix into cake until well blended.
Spread 1/2 of cake mixture into the bottom of a punch bowl. Spread 1 tub of Cool Whip on top of cake mixture, then sprinkle 1/2 of the candy bars on top of that. Repeat layers. Refrigerate overnight.

Serves 24
Cost: $ 0.68 cents per serving!

Sunday, July 11, 2010

Butterfinger Cookies

½ cup softened butter
¾ cup sugar
2/3 cup firmly packed brown sugar
2 egg whites
1 cup peanut butter
1 ½ teaspoons vanilla
1 ¼ c. self-rising flour
4 Butterfinger candy bars, crushed

Beat butter with mixer on medium speed until creamy; gradually add sugars, beating well. Add egg whites. Stir in peanut butter and vanilla.

Add flour to butter mixture, beating well. Stir in candy.

Drop by teaspoonfuls onto slightly greased baking sheets 2 inches apart. Bake at 350 degrees for 11 minutes or until browned.

Makes about 48 cookies.
Cost: about 15 cents per cookie.