Monday, July 8, 2013

No Fry - Refried Beans

No Fry - Refried Beans, Adapted from Simply Gourmet

Howdy y'all! I've been trying to get more posts up recently, and I hope you're enjoying these yummy new recipes so far! I have more that I'm hoping to work on! For today I want to share a delicious crock-pot dish that has quickly become a new favorite in my house!

I don't about y'all but we eat a lot of beans in my house. Specifically refried beans, because they are easy, taste amazing and we live so close to the border that you can't not eat beans all the time! Now I've been lazy most of our marriage, in that I've always bought canned refried beans (lowfat of course!) thinking it'd be too difficult to make them myself and having never before seen a recipe that didn't require using tons of lard. Now don't get me wrong, the authentic lard filled beans are AMAZING! But I can't justify eating them all the time, especially when I'm trying to lose weight. So when I saw this recipe that has virtually no fat in it I jumped for joy and ran to the store! And let me tell ya, they were SO good my Hubby (who is picky about his beans... that sounds weird... Oh well!) didn't even realize they weren't made with lard!!!!! Yippee!!! So I highly recommend you RUN not walk, but RUN to your store and get everything to make these now. Trust me you won't regret it! ;-)

Ingredients:
6 cups Chicken Broth
1 lbs. Dried Pinto Beans
1 tablespoon Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Cumin
1/2 Red Onion, chopped
1-2 Jalapeno's, diced (optional)

Directions:
Combine all ingredients in a crock pot, cover and cook on high for 3-4 hours or low for 6-8 until the beans are done. Once cooked remove about 1-2 cups of liquid, and using a potato masher, mash the beans to desired consistency. *If you like your beans more runny and little or no chunks you can use a blender or food processor to mash them* Serve warm as a side dish, add some cheese (queso) for a good dip, or in a tortilla burrito style! These beans will be good in the fridge for a couple weeks, and they also freeze beautifully. *They will thicken up the longer they sit, and once cooled.*

Review:We all loved these beans, and I mean ALL 4 of us! In fact I'm almost out and need to make more... yum! I highly recommend them. 5 stars.

Happy Crock-Potting!
Print Friendly and PDF

Monday, July 1, 2013

Cinnamon Toast Crunch Treats

Cinnamon Toast Crunch Treats, Adapted from Cookies and Cups

Remember when you were a kid, and you had a last minute bake sale, or slumber party and the easiest and most requested treat was a Rice Crispy Bar? I know that's how it was in my house, Mom always seemed to keep the stuff to make up a last minute batch of them on hand just in case. And I never tired of them, they were always delicious, always fun to make and I have great memories of helping my Mom make them.

But now here we are, 2013 and it seems the Rice Crispy, while still very popular and delicious is getting a makeover. I think we have all the bloggers, such as myself, to thank for that. As we're always trying to come up with the new food to share with you all, even things that were once sacred (like the rice crispy treat) have changed. And now we have them turned into fudgey bars, decadent desserts, and even adding new and different cereals to it! And that brings me to today!

This isn't my original recipe, while I try hard to only share recipes that are mine, every once in awhile I have to share one that we enjoyed so very much and can't really take the credit for it! I have Shelly of Cookies and Cups to thank for this amazing recipe! I made them for my dear Sister (in law, but who cares about titles!) who is far away at college. We sent her a care package a few months back and this was something I thought of knowing how she used to steal all my Cinnamon Toast Crunch whenever she'd come visit my house, and I wanted something different to send her. And let me tell you they were FABULOUS! I made extra and my whole family loved them, and my Sister said that they were a delicious treat to get her through finals! So I hope you'll give this a try for the die-hard Cinnamon Toast Crunch lover in your life, because let's face it, who doesn't love sugary, cinnamony filled cereal with ice cold milk.... Dang... I'm hungry now. ;-)

Ingredients: I doubled the recipe below to make a 9x13 pan
4 cups Cinnamon Toast Crunch cereal
2 cups Rice Krispies
1 10.5 oz. bag mini marshmallows + 2 cups mini marshmallows reserved
1/2 teaspoon Cinnamon
1/4 cup butter

Directions:
Spray a 9×9 square pan with cooking spray and set aside. In a large pot melt the butter. Once the butter is melted add the bag of marshmallows. Continue cooking and stirring until melted through, then add the cinnamon. Remove from heat and stir in both cereals and extra 2 cups marshmallows. Quickly spread into prepared pan and with waxed paper, or greased hands, press down evenly. Once cooled cut into desired shapes and sizes.

Review:
These were so simple, yet wonderfully decadent! The original recipe calls for drizzling them with white chocolate, but since I was shipping these all the way across the country I wasn't sure how the chocolate would hold up, and let me tell you it wasn't needed! We loved them, and my son now asks for them all the time! 5 stars.

Happy Baking
Print Friendly and PDF