Recipe of the Week

Black Bean Pie

1 green pepper, chopped
1/3 cup onion, chopped
2 cloves garlic, minced
½ tsp. cumin
1 tsp. salt
1/8 tsp. pepper
2 cans black beans, rinsed and drained
1 cup of water
10 oz. frozen corn
2 ½ cups shredded cheese
4 flour tortillas

Combine green  pepper, onion, garlic, spices, beans and water. Bring to a boil. Simmer until most of the liquid is gone about 8-10 minutes. Stir in corn.
Layer:  tortillas, beans, cheese (four times) in a glass pan. Bake at 400 until heated through, about 20 minutes. Cut into wedges to serve.  Serve with sour cream, salsa, guacamole etc..

Recipe of the Week

Cinnamon Oatmeal Cookies
These cookies are my dad’s favorite.  He usually eats about three or four at a time.

By: Ramona Payne
2 cups sugar
2 cups brown sugar
2 cups butter
4 eggs
2 tsp. vanilla
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
5 cups flour
4 cups oatmeal
1 pkg. cinnamon chips or semi-sweet

Cream first 5 ingredients.  Add dry ingredients.  Mix in chips.  Bake at 375° for 8 to 11 minutes.  Let cool on pan for 3 minutes.

*  We usually just half the recipe, because it still makes about 72 cookies.

Recipe of the Week

This recipe is soooo good!  It is spicy and cheesy and warm and delicious!

Cheesy Salsa Macaroni

1 lb. ground beef
12 oz. salsa
1 ¼ cups water
8 oz. macaroni
12 oz. Velveeta cheese, cubed

Brown and drain ground beef.  Add salsa, water and noodles.  Simmer about 12 minutes.  Stir in cheese.  Serve hot!

Recipe of the Week!

This is my favorite soup!  It is perfect for the cold weather we had last week.

Corn Potato Chowder

3 cups water
6 to 7 medium potatoes, peeled and chopped
1/2 an onion, chopped
1/2 a green or red bell pepper, finely chopped
3 cloves garlic, minced
2 tsp. chicken bouillon
1 1/2 tsp. salt
1/8 tsp. pepper

8 oz. frozen corn

1 1/2 cups milk
2 Tbsp. cornstarch
8 oz. cream cheese

Boil the potatoes, onion, peppers, and seasonings in the water about 10 minutes. Add frozen corn and return to a boil. Cook until the potatoes are tender. Whisk the corn starch into the milk and stir into the soup. Add the cream cheese in small chunks and stir until the cream cheese it melted and the soup has thickened.

*Sometimes I add more peppers or corn depending on what I've got in the freezer. The taste of the peppers with the cream cheese really give this soup its tasty flavor. (I use the Neufchatel cream cheese.) Sometimes I have to add a little more salt.

Recipe of the Week

I want to start a little thing where I post one recipe a week, because my Mom has the greatest recipes.  Here is the one for this week.

Buttery Crescents

1 Tbsp. yeast (1 pkg.)
½ cup hot water
½ cup warm milk
½ cup butter, softened
⅓ cup sugar
1 egg
¾ tsp. salt
4 to 4 ½ cups flour

Dissolve yeast in water.  Combine in mixer milk, butter, sugar, egg and salt.  Add 2 cups of flour mix for 2 minutes or until smooth.  Add remaining flour and yeast mixture and knead for 6 minutes.  Cover and let rise for 1 hour.

Punch down and divide in half.   Roll each half into a circle on a floured surface (about 12-inch circle).  Cut into 12 wedges.  Roll up wedges wide ends first.  Place on greased baking sheets.  Cover and let rise about 30 minutes.  Bake at 375 for 12 to 14 minutes or until golden brown.  Brush with melted butter if desired.  (I just cut a stick of cold butter (still in the paper) in half and use the cut end to gently rub over rolls.)

Makes 24 rolls.

We always double the recipe, because we can never seem to have enough of these little guys.

Cheesecake Cookies!

Some of my friends wanted to know this recipe, so I will just post it on here so that you guy’s can read it to.

Cheesecake Cookies

· 3/4 cup unsalted butter, softened

· 3 ounces cream cheese (I use 1/3 less fat)

· 2/3 cup sugar

· 1 tsp vanilla extract

· 2 cups All-Purpose Flour

· Toppings of choice: Chocolate Cookie Crumbs, Mini Chocolate Chips, Sprinkles, Cinnamon Sugar (the possibilities are endless)

Instructions

Preheat oven to 375 degrees.

In a large bowl, beat together butter, cream cheese, and sugar. Mix in vanilla extract. Stir in the flour until well combined.

Refrigerate (or freeze) dough for 10 to 15 minutes so that it is easier to handle.

In small bowls, place several topping options. Here we used chocolate cookie crumbs, cinnamon sugar, mini chocolate chips, and sprinkles.

Scoop the dough and form into 1" balls. Let the kids roll in topping of choice so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool. Enjoy!