El Paso Bean Recipe

Here is a recipe that I ate a lot of when growing up. I have a very basic recipe and will give it to you. I will tell you what I added and the steps of making this since my recipe doesn't have that information.

 My basic recipe is as follows. 1 pound of dry pinto beans; 1 pound lean ham, 1/2 inch cubes; 1 teaspoon salt; 1/2 teaspoon crushed Oregano; 4oz diced salt pork (optional); 1 cup chopped onions;  2 8oz cans tomato sauce; 3 cloves minced garlic; tabasco sauce. Most of the items are shown above. I forgot to bring out the garlic. I didn't have ham so used stew meat instead.

 This is just over 1 pound of stew meat. I  didn't cut it to 1/2 inch but did cut it into bit size pieces.

 Here I am browning the meat until a light pink. It will finish cooking in the broth.

 I also didn't use dry pinto beans. I had some pinto beans that I canned earlier in the year. I used three quarts. I also rinsed them.

I added everything into the pot. I rinsed my cans of tomato sauce and put the water into the pot. I also added 4 cups of water because there wasn't enough liquid. I put in some pork bouillon seasoning. I also added some black pepper. I let it simmer for several hours.
What I like about this recipe is that you can use left over meat and add or subtract what you do or don't like. I didn't have fresh onions so I used dried instead. If you like a tomato taste add less water. I will admit 4 cups of water was a little much but I do like my broth.
I encourage you to give this recipe a try and let me know what you think.

Mini Peanut Butter Tarts Recipe

I am back with yet another recipe. This recipe came from the Paula Deen Magazine that I use to receive in the mail years ago. I don't make this one very often but I have been going through all of my recipes and realized I haven't made this one in awhile so here it is. I hope you enjoy it.

 These are the ingredients you will need. 1 cup butter, softened; 1 cup peanut butter (creamy or crunchy); 1 1/4 cup firmly packed brown sugar; 3/4 cup granulated sugar; 1 tablespoon vanilla extract; 2 large eggs; 2 1/2 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup chopped honey-roasted peanuts.

 In a large bowl, beat butter and peanut butter at medium speed with a mixer until creamy.

 You can do this by hand as I did.

 Add sugars and vanilla; beat until fluffy.

 Add eggs, one at a time, beating well after each addition.

 In a medium bowl, combine flour, baking soda, baking powder, and salt.

 Gradually add to butter mixture, beating just until combined after each addition.

 You will need to chop your peanuts. I used a small processor to do this. It sure made it easier.

 I just did a few quick pulses.

 Stir in the peanuts.

 Preheat oven to 350 degrees. Spray 2 (24 cup) mini muffin pans with nonstick cooking spray.

 Spoon batter into prepared muffin cups.

 Bake for 12 to 15 minutes or until centers are set and tops are lightly browned. I baked them for 12 minutes.

 Cool in pans for 10 minutes.

Remove from pans and cool completely on wire racks. Store in airtight containers up to 1 week.
I put three into a sandwich bag and stored them in the refrig for the boys lunches. This made a lot.

I hope you give this recipe a try and let me know what you think.
Until next time enjoy your day.

Peas and Rice Recipe

This recipe I got from a cook book that I borrowed from the library many years ago. I can't remember the name of the book. I just know it was about Thomas Jefferson so my children have nicked name this recipe the Thomas Jefferson rice. I did have to change this up a little but I will include the correct way to do this recipe along side my changes.

 For this recipe you will need 2 slices bacon, cut finely; 1 can peas; 1 small onion, chopped; 1 cup cooked rice; 2 tablespoons grated cheese; salt and pepper to taste. These are the changes I made  I used left over rice which was about two to three cups. Frozen peas that I had left over and about five pieces of bacon left over.  (Having left over bacon is very rare in my family). I didn't use an onion because I had other plans for it.

 I just used my kitchen scissors and cut up the bacon.

 Since my bacon was already cooked I had to put some bacon grease in a pan so I could fix this meal.
Here is where you would sauté the onion and bacon together until the bacon was crisp.

 I then put in my cold cooked rice and slowly warmed it up.

 I then added the bacon.

 Then the peas. In the recipe after you sauté the onion and bacon you add the drained peas, rice, grated cheese and seasonings. Since everything I had was cold I just slowly added each one and warmed it up first.

 I like cheese and of course added more than called for. You will toss together in the frying pan and moisten with liquid from the peas if needed.

This is what it will look like. You ca use this as a side dish or complete meal.
Here is the full recipe again just in case.
2 slices bacon, cut finely
1 can peas, drained but save the liquid
1 small onion, chopped
1 cup cooked rice
2 tablespoons grated cheese
salt and pepper to taste
Sauté the onion and bacon together until bacon is crisp. Add drained peas, rice, grated cheese and seasonings. Toss together in the frying pan and moisten with liquid from the peas.

I hope you try this recipe out. It is well liked here and I think you will enjoy it also. It is a great way to use up your left overs.
Until next time enjoy your day.

Chocolate Crinkle Cookie Recipe

These are my favorite cookies. I only make them once a year because I don't need them around the house because I can't stop at one. I don't know where the recipe came from I just know I got it from mom.

 These are the ingredients you will need for this recipe. That is homemade vanilla in the bottle.
1/2 cup butter, cut up; 4oz unsweetened chocolate; 2 cups flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups sugar; 4 large eggs; 1 1/2 teaspoons vanilla extract

 2. Combine the flour, baking powder and salt in a medium bowl.

 1. Melt the butter and chocolate; until smooth. Set aside to cool slightly. Note: I didn't have unsweetened chocolate so I used semi sweet.

  Beat the chocolate mixture and granulated sugar in a large bowl.

 Add the eggs, one at a time, beating well after each addition.

 Then beat in the vanilla.

 Beat in flour mixture just until combined.

 Refrigerate at least 2 hours, until dough is very firm. I always let it refrigerate overnight. The dough will be soft before you put it in the refrigerator.

 3. Preheat oven to 350 degrees. Grease your cookie sheets. Place 1 cup of powder sugar in a bowl. Drop chilled dough by teaspoonfuls onto sugar and roll into balls. This is very messy so I use gloves. I also use a cookie scoop. Place balls 2 inches apart on the prepared cookie sheets. Not like I did above. The cookies ended up going together and I had to cut them apart so they ended up being square. I was in a hurry to get a lot of things done on this day.

Bake them 10-12 minutes, until the tops are just set. (Don't over bake). Cool the cookies on cookie sheets 1 minute, then transfer them to a wire rack to cool completely. Makes about 5 dozen.
This sheet I spaced them correctly and they came out great. Square cookies were still good.

I hope you give this recipe a try and let me know what you think. Until next time enjoy your day.