Homemade "Refried" Beans

1 onion, peeled and cut into quarters
3 cups dry pinto beans, rinsed
1 1/2 t jalapeno, finely chopped (pickled or fresh - remove the seeds and veins if fresh)
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/4 teaspoon cumin seed
9 cups water

Place the onion, beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Once the beans have cooked, strain them, and reserve the liquid. Put the beans in a mixer and mix until mashed to desired consistency. Add some liquid if needed.

Chicken Nuggets Two Ways

2 lbs boneless, skinless chicken breasts
1 egg, beaten
1/2 c buttermilk

Either:
10 Ritz crackers, crushed
1 c coconut

Or:
20 Ritz crackers, crushed
1/2 c grated Parmesan cheese
1 t black pepper

Cut the chicken breasts into 1-1/2 inch chunks. Mix egg and buttermilk together in a shallow pan (I find pie plates work great). Mix your choice of breading (crackers and coconut or crackers and Parmesan cheese) together in another shallow pan. Cover the chicken pieces in the egg mixture and then in the breading. Place on a cookie sheet and bake at 400 for 20 minutes (I do it on convection, 400, for 15 minutes). Serving with your choice of dipping sauces ... we like honey mustard or a mixture of honey and peach jam.

To crisp up chicken, place a wire rack (like those you cool cookies on) to cook. You can bake the nuggets for five minutes less, then broil for 5 minutes for a little added crispiness.

Chocolate Chip Muffins

My friend made these this evening for the BCS Championship Game (WAR EAGLE!!! And can I take a moment to say I have a happy husband today?), and they were absolutely delicious. I was surprised when she gave me the recipe, all stuff I love, just not what I would have imagined would make the yumminess I partook of.

1 box chocolate cake mix (she likes to use Devil's Food)
1 can pumpkin
3 eggs
chocolate chips

Mix together the cake mix, pumpkin and eggs. Fold in chocolate chips. Separate into muffin tins and bake as directed on box.

She says it is also yummy to use a spice cake mix.

Peanut Butter Granola

3 c regular oats
1/2 c coconut
3 T sesame seeds
1/2 c nuts (walnuts or pecans), chopped
1/2 c creamy peanut butter
1/2 c brown sugar
1/4 c butter
1 T light corn syrup
1/4 t salt

Mix together oats, coconut, sesame seeds, and nuts in a large bowl. Place peanut butter, sugar, butter, corn syrup and salt in a saucepan. Cook over medium heat for three minutes, stirring often, until smooth. Pour over oat mixture and stir until well-incorporated. Spread thinly on a cookie sheet, and bake for ten minutes at 350, flipping once. Spread on countertop to cool.

Easy Chicken Cordon-Bleu

Another yumme recipe from my Grandma Lynnie.

boneless, skinless chicken breast halves
sliced ham
swiss cheese, sliced
1/2 pint sour cream
1 (10 oz) can cream of chicken soup

Pound chicken until thinned to 1/4-inch thickness. Place ham and swiss cheese on top. Roll up and secure with toothpicks. Place in casserole dish. Blend sour cream and chicken soup and pour over chicken. Cover and bake for 70 minutes at 300.

Peanut Butter French Toast 'Waffles'

12 slices whole wheat or white bread, crust removed
6 eggs
1 c milk
1 T sugar
1 t vanilla
pinch of salt
6 T smooth peanut butter

Whisk together eggs, milk, sugar, vanilla and salt. Spread 1 T peanut butter on 6 slices of bread. Top with remaining slices to make 6 sandwiches. Soak sandwiches in egg mixture, a couple minutes per side. (I split the egg mixture into two bowls so two sandwiches were soaking at a time.) Heat a waffle iron according to manufacturer's directions. Spray top and bottom with non-stick cooking spray. Remove sandwiches from the egg with a slotted spatula, allowing excess to drip off. Press top of waffle iron down gently at first, then add a little pressure and press until completely closed. Cook until golden brown. Serve with warmed syrup.

Pecan Pie Cake

This recipe is from my friend, Dana. We've worked on lots of events together, and have used this cake as a yummy dessert for a good handful of those events.

1 stick butter
1 butter pecan cake mix (reserve 3/4 c cake mix)
2 c pecans
1 c light brown sugar
2 T water
2 eggs, beaten

Mix together and pour into 9x13 pan. Bake 20 minutes at 325.

Mix together the following (there will be lots of lumps):
2 eggs, beaten
1 c sugar
1 stick butter, very soft
1 c whole milk
1 c light corn syrup

Mix and slowly pour around edges of cake. Bake at 325 for an additional 45 minutes. The cake will be browned (not lightly browned, a deep gplden brown) on top and the center will not jiggle when done. Serve with ice cream or whipped cream.

The Best Hot Dog Ever

The last three times I've been to Utah, I've had JDawgs, a small little hot dog stand south of BYU campus. The first time, Carly and Michael (not officially dating at the time) introduced us to the yumminess. The second time, we were driving to Aunt Susan's from Carly and Michael's sealing in the Mt. Timpanogos Temple. This last time, while setting up for Kiara and Alan's wedding, Michael went and picked some JDawgs for us (what a good man). Carly just e-mailed me a knock-off of the special sauce, thanks to this blog. Enjoy!

(This is the way Carly ate hers, and we all did the same... the first time and everytime afterwards!)

Hot Dogs (100% beef are the best), grilled
Buns
Banana pepper rings
Mustard
Special Sauce

Squeeze some mustard and special sauce onto bun. Place hot dog in bun, top with banana peppers, and enjoy!

Special Sauce
3/4 c ketchup
3/4 c barbeque sauce
1/4 c honey
1 t apple cider vinegar
1 t soy sauce
1/2 t onion powder

Mix together thoroughly.

Yummiest Corn Chip Dip

You'll never believe how a can of rotel can change a block of cream cheese and vice versa. This is one of the yummiest, easiest chip-dip recipes ever, and when I begged my friend for the recipe and got it, I was amazed at the simplicity. It's quickly become a Mayfield staple.

1 pkg cream cheese, softened to room temperature
1 can Rotell
Fritos

Mix together cream cheese and Rotell until thoroughly blended. Chill, serve with Fritos.

Fresh Fruit Pie

I use this recipe for all my fresh fruit pies - strawberry, peach, blackberry, etc. Just match the gelatin flavor to the fruit.

1 9-in pie crust, baked and cooled
3 c water
1 c sugar
1 pkg fruit-flavored gelatin
3 T Cornstarch
4 cups fruit, prepared (sliced, etc.)

In a medium saucepan, bring water and sugar to a boil. Mix cornstarch and gelatin together; gradually add to the boiling mixture. Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly; remove from heat. Let stand at room temperature until cool and thickened like a heavy syrup. (Or refrigerate stirring often so it doesn't set up too much.) Pour over fresh fruit and fold together gently. Mound mixture in baked pie shell. Chill for at least 2 hours before serving. Top with a dollop whipped cream or serve with a scoop of vanilla ice cream.

Volcano Explosion

1 box powered sugar
1 8 ounce package cream cheese
1 stick of butter
1 german chocolate cake mix
1 C. pecans - chopped
1 C. coconut


Spread pecans and coconut in the bottom of a greased 9x13 pan. Mix cake as directed and pour over pecans and coconut.


Cream butter, sugar and cream cheese and drop by spoonfuls on top of cake.


Bake at 350 degree for 50 minutes

Lorna Doone Salad

1 large container of cool whip, thawed
1 large package instant vanilla pudding, prepared per box directions, substituting milk for buttermilk
2 cans mandarin oranges, drained
2 cans pineapple tidbits, drained
1 small jar of maraschino cherries, drained and sliced in half
1-package Lorna Doone cookies broken into small pieces
Make pudding according to box directions and let thicken in fridge for 30 minutes. Add cool whip, canned fruit and cookies. Best if refrigerated for 2 hours prior to serving.
Try using different fruit combinations ... strawberries, blueberries, raspberries, kiwi, etc., are delicious as well!

Barbeque Beans

1-pound bacon – crisp and crumbled
1 small onion, chopped
1 red pepper, chopped
¾ C. brown sugar
¼ C. ketchup
¾ C. barbecue sauce
2 Tbls. Mustard
3 tsp. Molasses
1 tsp. Salt
1 tsp. Pepper
1 – 16 ounce can white beans, drained
1 – 16 ounce can Lima or butter beans, drained
1 – 16 ounce can red kidney beans, drained
2 – 16 ounce cans ranch style beans, undrained

Combine all ingredients and bake @ 325 for 1 hour.

Quiche

8 large eggs, whipped
1-pint heavy cream or half and half
½ tsp. Salt
½ tsp. Lowry’s seasoning salt
1 Tbls. butter
2 green onions, chopped
1 C. fresh spinach, chopped
2 Tbls. Horseradish sauce
1 pound bacon, cooked, drained and crumbled
1 C. cheddar cheese, shredded
1 C. Swiss or Monterey cheese, shredded

Sauté onions and spinach in butter until slightly browned. Add remaining ingredients and pour into unbaked pie shell. Bake @ 350 for 45-50 minutes.

Creamy Tomato Chicken Fettuccine

1 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
1 large onion, chopped
2 cans (14 oz) diced tomatoes
2 t oregano
1 t sugar
1 t salt
1 c alfredo sauce
fettuccine noodles, cooked per package directions
mozzarella cheese

Brown chicken and onion in a small amount of oil. Add tomatoes and spices and simmer until chicken is cooked through. Stir in alfredo sauce and heat until warm. Serve over fettuccine noodles and sprinkle with a small amount of mozzarella cheese.

Poppy Seed Dressing

1/2 t mustard powder
1/4 t salt
1/2 c vegetable oil
1 t poppy seed
1/2 red onion
1/3 c apple cider vinegar

Place vinegar, onion, sugar, mustard powder and salt into the bowl of a blender. Cover and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil abd blend until incorporated and the dressing is creamy. Stir in the poppy seeds.

Cheesy Potatoes

6 medium potatoes, peeled and slice 1/4-in thick
2 c shredded cheddar cheese
1 (10 3/4 oz) can condensed cream of chicken soup
1 small onion
4 T butter, melted
1 t salt
1 t pepper
1 c sour cream

Toss the potatoes and cheese; place in slow cooker. combine soup, onion, butter, salt and pepper; pout over mixture. Cover and cook on low for 8-10 hours, or until potatoes are tender. Stir in sour cream.

Guacamole Salad

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and diced
1 (15 oz) can black beans, rinsed and drained
1/2 c diced red onion
2 T jalapeno peppers, seeded and minced (about 2 peppers)
1/2 t freshly grated lime zest
1/4 c freshly squeezed lime juice (about 2 limes)
1/4 c olive oil
1 t kosher salt
1/2 t pepper
1/2 t minced garlic
1/4 t ground cayenne pepper
2 avocados, 1/2-in diced

Place tomatoes, peppers, black beans, onion and lime zest in a large bowl. Whisk together the lime juice, oil, salt, pepper, garlic and cayenne pepper and pour over vegetables. Toss well. Just before you're ready to serve the salad, fold the avocados into the salad. Serve with tortilla chips.

Mint Brownies

1 c flour
1 c sugar
4 eggs
1/2 c butter, softened
1 can hershey's syrup

Mix and bake 25-30 minutes at 350. Cool.

Mint layer:
2 c powdered sugar
1/2 c butter
1 t mint extract
1 t water

Spread over brownies

6 T butter
1 c chocolate chips

Melt together and stir. Spread on top of mint layer. Cool.

Dump Cake

1 (16 oz) can crushed pineapple, undrained
1 (21 oz) can cherry pie filling
1 yellow cake mix
1 stick butter
1 c flaked coconut
1 c chopped nuts

Put pineapple in bottoe of 9x13 pan. Add cherry pie filling evenly to pineapple. Sprinkle on cake mix, evenly, and gently pat it into fruit. Pour melted butter over top and sprinkle with coconut and nuts. Bake 50 to 60 minutes, or until bubbly.