Mayocoba Beans in the Slow Cooker

When I was at the grocery store I found these new beans I'd never heard of called Mayocoba beans (also known as Mayacoba beans).  I cook a lot of beans, so I was interested to try them.  At $1.80 for a two pound bag, they were cost effective.

I couldn't find much in the way of recipes, so I ended up making one up.  I did figure out that they are native to Peru.

I put them in the slow cooker covered with several inches of water.  I added a chopped onion, some chopped garlic, 2 tsp. of cumin, 1 tbsp. salt, and 1/2 tsp. pepper.  Pretty simple.  I cooked it on low all day (check around midday to make sure they don't need more water), until the last hour, when I turned it up to high.

Then I mashed them with a potato masher.  I served them with whole wheat cornbread and a swirl of sriracha sauce for heat. 

They were very tasty - similar to pintos.

Readers, have you ever tried Mayocoba beans?

Spiced Pumpkin Hummus

I love to make my own hummus.  It's a healthy snack, and I have fun creating different flavors. The boys enjoy it, and it is lunchbox friendly. It also makes wonderful wraps!  Recently I whipped up a batch of spiced pumpkin hummus.  This came from a recipe in Cooking Light magazine.

Ingredients:
1 cup canned pumpkin puree
2 tbsp. tahini
2 1/2 tbsp. fresh lemon juice
1 tbsp. olive oil
1 tsp. ground cumin
1/2 tsp. smoked paprika
1/8 tsp. salt
1 15 oz. can cannellini or other white beans (I used chickpeas), rinsed and drained
2 garlic cloves

Place ingredients in food processor, process until smooth.  Serve with crackers, chips, or baby carrots.

Next time I want to try this using some blue hubbard squash!  Readers, do you have a favorite brand or flavor of hummus?

Baked Creamy Chicken Taquitos Recipe - Gluten Free, Nightshade Free

Cort is currently on an alternative diet as we try to control his psoriasis without medications.  It has been a little challenging to find things that he likes that are gluten free and do not involve any nightshades (tomatoes, peppers, and potatoes).  I adapted this taquitos recipe for him, and he really seems to enjoy them.

Ingredients:
4 oz. cream cheese, softened
1/4 tsp. pepper
1 tbsp. fresh lime juice
1/2 tsp. cumin
1/2 tsp. onion powder
2 minced garlic cloves
2 cups shredded cooked chicken
1 cup shredded cheddar cheese
small corn tortillas

Preheat the oven to 425*.  In a large bowl mix the cream cheese, lime juice, cumin, onion powder, garlic, and pepper.  Once combined, stir in the chicken and cheese. 

Working with a few tortillas at a time, microwave between two paper towels 20-30 seconds to make them soft enough to roll.  Spoon 2-3 tbsp. of chicken mixture onto lower third of a tortilla.  Roll tortilla as tightly as you can and place seam side down on baking sheet.  Spray the top lightly with cooking spray and sprinkle with sea salt.  Once all tortillas are prepped, make sure none are touching each other.  Bake 15-20 minutes or until crisp and golden. 

These freeze very well, so I make a big batch and pull out a few to pack in his lunches. 

Amazing Orange Juice Bread Recipe

This soft, yeasty orange juice bread recipe is a favorite of my family.  Made completely from scratch, it does take a little extra work - kneading and rising.  But sometimes the best things in life are worth an extra effort, and this is bread is one of those things.

The recipe comes from Paul's aunt, Tina.  Does that make her my aunt-in-law?  Anyhow, every recipe of hers that I've ever tried has been fantastic! 

Ingredients:
1 pkg. yeast (or 1 1/2 tsp.)
1/2 cup warm water
2 tbsp. oil
1/2 tsp. salt
1/3 cup orange juice
1/4 cup sugar
1 egg
2 3/4 cup flour
2 tbsp. wheat germ (optional - I always add it)

Mix yeast and warm water and let set until yeast is bubbly, approximately 10 minutes.  Add yeast to rest of the mixed bread ingredients.  Knead until dough is smooth and elastic (about 10 minutes - okay to add a little flour if it is too sticky).  Turn dough into greased bowl and let rise until double.  Punch down and shape into loaf.  Place dough loaf in a bread pan, and let rise again until double.  Bake at 350* for 25 - 30 minutes. 

A loaf of this bread lasts just minutes in my house.  The boys will each eat three slices.  They love it warm from the oven, slathered in butter. 

Readers, do you make any recipes that take a little extra time, but are well worth the effort?

Quick and Easy Orange Holiday Smoothies Recipe #Idelight #HolidayDelight

During the holidays there always seem to be so many wonderful, special drinks for adults. My family loves to celebrate with mimosas, and later wine. I started thinking that maybe the kids deserved a special celebratory drink too. So I came up with creamy, delicious Orange Holiday Smoothie - sure to please the kids at your house, and grown ups will love it too.

This is the easiest recipe. It only has 3 ingredients, aside from the ice, and it takes about 60 seconds to make.

Load your blender with:

2 cups ice
1 cup orange juice
6 ounces vanilla yogurt
1/4 cup International Delight Frosted Sugar Cookie Coffee Creamer

Blend until smooth.  If desired, top with whipped cream and sprinkles.

My boys adore these orange smoothies. My husband and I love them as well. I think they will make a fun and tasty new tradition for our holiday entertaining.

International Delight is going all out for the holidays.  They are a wonderful source for recipes, wrapping ideas, crafts, and all your other holiday entertaining needs.  You can join their community and find out more here.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Mega Moist Chocolate Pound Cake with #Idelight

Even if the leaves aren't quite changing color yet, September means Fall to me, and Fall always inspires me back to baking. And so, the other day I was craving something chocolate and moist and delicious. It seemed like the perfect day to make a Southern style pound cake.

Ingredients:
1 cup butter
1/2 cup shortening
2 3/4 cups sugar
5 eggs
1 tsp. vanilla
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
4 tbsp. cocoa
1 cup Sweet Cream flavored International Delight coffee creamer

Directions:

Cream together butter and shortening, add sugar and mix well. Add eggs, continuing to mix. Add vanilla. Alternate adding dry ingredients with creamer until well mixed. Grease and flour bundt pan, pour batter in. Bake for 1 hour and 30 minutes at 325*. Cool for 20 minutes before inverting onto cooling rack.

This cake turned out so moist and delicious - the International Delight creamer really gives it a little something extra, taking it to the next level of pound cake. In fact, next month, when the boys' school has their Fall Festival and asks for cake walk donations - I know just what to make!

Stay tuned for a pumpkin recipe for next month! International Delight's pumpkin spice creamer (Pumpkin Delight) is hitting the grocery shelves, and I can't wait to test it out in my kitchen. For more excellent Fall baking ideas, check out the International Delight community.  Happy baking! 

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Easy Peasy Summer Squash Pot Pie

The past couple of summers, I've had no squash.  It has been depressing.  I just love summer squash.  Fortunately, in January my blogging friend, The Texan, emailed to let me know I should plant my squash with radishes to prevent those destructive squash bugs that have caused me so much garden misery the past couple of years.  Do you know what?  It worked!  And now I have the happy dilemma of summer squash everywhere!  My mom suggested I try my aunt's summer squash pie recipe.  She told me the basics (not having a copy of her recipe) and I came up with my own version. 

Ingredients:
2 summer squash, cubed
1 onion, chopped
3 tbsp. butter
1 12 ounce bag frozen mixed vegetables
1 can cream of celery soup
2 refrigerated pie crusts
Salt and pepper, to taste

Steam mixed veggies in the microwave, as directed.  Cook squash and onion in butter on medium heat until tender.  Mix squash, veggies, and cream of celery soup. Put one of the pie crusts in a pie pan and prick a couple of times with a fork.  Pour squash mixture into crust.  Salt and pepper to taste.  Layer second crust on top.  Bake at 425* for 18 minutes. 

This was really easy to pull together, and very tasty.  I'm going to try to make a few for the freezer.  After all, I have twelve more summer squash to use up....

Just a note to my regular readers - I will be posting on Thursday instead of Friday this week, so be sure to stop by tomorrow if you have time! 

Sausage and Rice Breakfast Casserole Recipe - Comfort Food!

My uncle raises his own hogs and makes sausage every year.  A while ago he gave me some to try and I made the most wonderful sausage casserole - this is not your typical breakfast casserole!  In fact, we ate it for dinner and the boys LOVED it.  It makes a lot, which is nice too.  It's not the healthiest casserole around, with the processed foods in it, but it is comfort food, and comfort food isn't always healthy.

Ingredients:
1 box Uncle Ben's fast cooking rice (we have used chicken and have also done wild rice - both are excellent)
2 lbs. sausage
1 small onion, chopped
1 green pepper, chopped
8 ounces fresh mushrooms, sliced
2 cans of cream of chicken soup
1 cup sour cream

Cook rice according to directions on box.  Meanwhile, saute sausage and onion.  After sausage begins to brown, toss in mushrooms and green pepper.  Continue cooking until sausage is cooked through.  Preheat oven to 350*.  Place sausage and veggies in 9x13 casserole and add soups and sour cream.  Toss together and bake for 30 minutes. 

Readers, do you have any dinner dishes that you know aren't that healthy, but that you make anyhow because they just fill that comfort food craving?

Memorable Summer Meals - Vintage Style

I was looking for a recipe in my great-grandmother's collection recently, and came across this card entitled "Memorable Summer Meals".  It is from 1973.

I don't know what you think, but I can say with certainty that if someone served up a summer meal where the centerpiece was a lime jello castle stuffed with shrimp, tomatoes, and peas, it would be.....er......memorable.

Readers, have you had any 'memorable' meals?  Do tell. 

Super Easy Overnight Cinnamon Rolls Recipe

My friend, Shannon, shared this simple recipe with me a while ago.  Using just a few ingredients, it couldn't be any easier to toss together cinnamon rolls (or monkey bread if you prefer) for the next morning.

Ingredients:
Package of 20 frozen bread rolls
1/3 cup melted butter
1 cup brown sugar
1 tbsp. cinnamon

Put frozen bread rolls in a greased bundt pan.  Sprinkle with brown sugar and cinnamon.  Pour butter on top.  Cover with a damp dish towel and allow to rise overnight.  In the morning, bake for 25 minutes at 350*.  Allow to cool 5 minutes before inverting on a plate.  Try not to burn your mouth by not waiting to eat them! 

Chocolate Cookie Sheet Cake - Vintage Recipe

My uncle gave me a vintage cookbook a while back called Virginia Hospitality.  It's a Junior League cookbook from the year I was born, 1975.  Recently I made this recipe called Chocolate Cookie Sheet Cake from the book - and it is amazing.  I modified it just slightly.  It is so good that I knew I had to share it with my readers (plus, my Mom was begging for the recipe - this way I am multitasking!).  You bake this cake right on a cookie sheet that has 1 inch raised sides (or, in my case, I used a sheet cake pan).

Ingredients for cake:
2 cups flour
2 cups sugar
1/2 tsp. salt
1/2 cup butter
1 cup water
1/2 cup shortening
4 tbsp. cocoa
3 eggs, beaten
1 tsp. baking soda
1/2 cup buttermilk (I used milk w/ vinegar)
1 tsp. vanilla

Preheat oven to 350*.  Grease and flour an 11x17 inch cookie sheet.  Sift together flour, sugar, salt; set aside.  In a saucepan, combine butter, water, shortening and cocoa and bring to a boil; pour over flour mixture.  Mix well.  In another bowl, beat eggs, add soda, buttermilk, and vanilla.  Stir well and add to first mixture.  Mix well.  Bake for 20-25 minutes.  Start icing during the last 5 minutes of baking.

Ingredients for icing:
1/2 cup butter
4 tbsp. cocoa
2 cups confectioner's sugar
1 tsp. vanilla
pinch of salt
6 tbsp. buttermilk

In a saucepan, melt butter and cocoa, but DON'T BOIL.  Take from heat and add remaining ingredients.  Ice cake while hot.  Yield:  35 servings

It makes a lot, so this recipe is perfect for a bake sale or a potluck.  Or for a family filled with hungry little boys, like mine.  Enjoy it!

Butternut Squash Chickpea Soup - A Healthy Crockpot Recipe

I like soup year-round, but with the cooler temps that come with fall I start craving it.  I've been making this soup for almost a year now, and it's quickly become one of my favorite healthier soup options.  I clipped it from the newspaper, and made a few modifications.  I especially love that it is crockpot friendly (although I have made it on the stovetop before too). 

Ingredients:
1 medium onion, chopped
3 cloves garlic, minced
2 - 2 1/2 lbs. butternut squash, peeled and cut into chunks
1 15 oz. can diced tomatoes, drained
1 16 oz. can chickpeas, rinsed
1/2 tsp. coarse salt
1/2 tsp. pepper
5 cups water
2 chicken boullion cubes
2 tbsp. butter

In a slow cooker, combine onions, garlic, squash, tomatoes, chickpeas, salt, and pepper.  Add boullion and water.  Cover and cook on high 4 hours OR on low 8 hours until squash is very soft and falling apart.  Use a potato masher to further mush up chunks and get a thick soup consistency.  Add butter, serve hot.  Makes about 6 servings, for 175 calories per serving.

This soup goes wonderfully with a crusty loaf of bread and a fresh side salad.  Enjoy it!

Readers, what is your favorite soup?

Reunion Coffee Cake with Peaches Recipe

I've been making this Reunion Coffee Cake from my Baylor Cookbook for years.  It's not very healthy, but it tastes fantastic.  You can use any type of fruit filling you want (we have also tried apple) but peach is my favorite.

Ingredients:
1 1/2 cups sugar
1/2 cup margarine (or butter), softened
1/2 cup shortening
1 tsp vanilla
1 tsp almond extract
1 tsp butter flavoring
4 eggs
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 (21 ounce) can peach, cherry, apple or blueberry pie filling
1 cup powdered sugar
1-2 tbsp. milk

Blend first 7 ingredients in large mixing bowl on low speed.  Beat for 3 minutes on high.  Gradually stir in flour, baking powder, and salt.  Spread 1/2 of batter in lightly greased 9x13 inch pan.  Place fruit filling by tablespoons over batter.  Spoon remaining 1/2 of batter on top of pie filling.  Bake at 350* for 30 minutes.  Mix powdered sugar and milk, drizzle over cake once it has cooled. 

It makes a lot, but trust me, it won't stick around for long! 

Really Gross Vintage Recipes

The other day I was looking through my great grandmother's old recipes, in search of her peanut butter pie.  I got distracted along the way by some rather vile recipes from the 70s.  I couldn't resist scanning them to share. 

First off, the Mousse of Chicken Livers.  Even the garnish in this picture is like a garnish gone wrong...a garnoctopus? 

Now some of you might think Tomato Aspic sounds tasty.  Me?  I don't drink tomato juice (although I do eat tomatoes), and I'm not big on congealed salads, so this looks pretty awful to me.  I might, if hungry enough, pick out the olives to eat.

Finally (now don't get too excited!) we have the ever desirable Prune Whip.  Mmmmmmm. 

Maybe I shouldn't pick on prunes.  Some of you probably like them.  Me?  You can have my prunes and raisins, I'll pass! 

Readers, would do you think any of these dishes sound like the sort of thing you'd like to eat?

Wineberry Breakfast Bars

The wineberries have ripened all over our mountain, and the boys picked a big batch for me this weekend.  I decided to make wineberry breakfast bars.  In addition to being a tasty breakfast bar, they make a light and tangy dessert. 

Ingredients:

For the crust -
1 cup flour
3/4 cup light brown sugar, firmly packed
1/2 tsp salt
1/2 cup butter, cut into small cubes
2 1/2 cups quick cook oats
2 tbsp. orange juice

For the filling -
1/4 cup light brown sugar, firmly packed
2 tbsp. flour
pinch of salt
3 1/2 cups fresh wineberries
1 tbsp. lemon juice

Preheat oven to 375*.  Spray a 9 x 13 inch pan with nonstick cooking spray.
Put flour, 3/4 cup brown sugar, salt and sugar in a food processor.  Pulse a couple of times to combine, add butter and pulse until coarse crumbs form.  Add oats and pulse 2-3 times more to mix.
Remove 1 1/2 cups mixture and set aside.  Add orange juice to remaining mixture and pulse until just moistened.  Press mixture firmly into bottom of the pan.
Whisk together flour, sugar and salt in a large bowl.  Fold in berries and lemon juice.  Spread on top of crust.
Sprinkle reserved crumb mixture over the filling.  Bake 35-40 minutes.  Allow to cool 2 hours and then cut into bars.  Store in the fridge. 

Recipe adapted from a berry oatmeal bar recipe in Family Fun Magazine several years ago.

Readers, what is your favorite berry, and what kind of dessert do you like to make from it?

Pralines and Cream Scones Recipe with International Delight #spon

I have blogged before about how much my boys enjoy scones. They eat them for breakfast, but also enjoy having them as a snack. I'm always trying to create new versions of scones for them, so they won't get bored. In trying to come up with a new scone, I realized that International Delight's Caramel Macchiato creamer has such a decadent flavor it would be an amazing addition to a scone recipe. I decided to try combining the International Delight Caramel Macchiato (Sugar Free) creamer with chopped pecans to create a pralines and cream style scone. It's a bit sweeter and moister than your average scone, and the boys and I loved them.

 

Ingredients:

2 1/2 cups flour
3 tsp. baking powder
1/4 tsp salt
1/2 cup sugar
1 stick butter
1 egg, beaten
3/4 cup International Delight Caramel Macchiato creamer (I used Sugar Free)
1/2 tsp. vanilla
1/2 cup chopped pecans

Combine flour, baking powder, salt, and sugar in a large bowl. Cut in butter using a pastry blender (or knife and fork) until mixture is crumbly and resembles cornmeal. Combine egg, International Delight creamer, and vanilla. Add to flour mixture, adding just enough to moisten the mixture (you may have some leftover). Stir in pecans. Place on floured cutting board (if mixture has become to wet to work, add more flour) and pat into a round disk about 1/2 inch thick. Cut into 10-12 wedges. Place on cookie sheet and bake at 400* for 15 minutes or until light brown. Serve warm with butter and jam if desired.

Readers, instead of commenting on this post, I'd love for you to go check out What's Your ID? International Delight is looking for their most passionate flavor fans. Put your ID on the map to enter to win a Magical Trip, play games and discover more unexpected delight. Share your ID flavor at http://whatsyourid.com/.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Bumbleberry Pie Sundaes #MyPlatinum #sponsored

I participated in a campaign on behalf of Mom Central Consulting for Cascade.  I received a product sample to facilitate my review and a promotional item as a thank you for participating.

I am continuing to enjoy using Cascade Platinum in my dishwasher.  The dishes have never been so clean.  This week, my focus was on food presentation.  I'm sure you've noticed I love to try new recipes and take pictures of food to share with you.  I had to laugh when we went to a Mexican restaurant a few weeks ago and Pierce pretended to take a picture of his food.  Like mother like son?  I love how sparkling my dishes are now with Cascade - I don't have to angle them in the picture to try to hide a streak from view - they look shiny from every side.  And I couldn't believe the other day when I put two new glasses with sticker residue in the dishwasher with Cascade Platinum.  When I took them out, the residue was completely gone! 

This weekend I had a friend coming into town, so I made Gail Simmons' Bumbleberry Pie Sundae recipe.  Berries are in season right now in Virginia, and I was eager to take advantage. 

Ingredients:
3 cups plus 3/4 cup mixed berries, well washed and divided (any combination of strawberries hulled and quartered, blueberries, raspberries, blackberries halved)
4 tbsp. granulated sugar, divided
2 tsp. fresh lemon juice
1 pinch coarse salt
1 cup heavy cream
1 pint vanilla ice cream
1 pint raspberry sorbet (I substituted raspberry sherbet because it was a little more economical)
6 graham crackers, crushed
2 tbsp. fresh lemon zest

1.  In a medium saucepan heat three cups of mixed berries, 2 tbsp. sugar and lemon juice over medium heat, until the blueberries begin to burst and the other berries break down, about 10 minutes.  Remove off heat and stir in pinch of salt.
2.  Place half the berry mixture in a blender and puree until smooth.  Return the sauce to the saucepan and stir well to combine with remaining fruit.  Allow to cool slightly.
3.  Meanwhile, in a medium bowl crush 3/4 cup mixed berries with remaining 2 tbsp. sugar using a fork, until slightly chunky and loose.  In a large bowl or stand mixer, using a balloon whisk or hand held mixer, beat the cream at medium speed until soft peaks form.  Gently fold crushed berries into whipping cream.  Refrigerate until ready to serve.
4.  To serve: spoon 2 tbsp. of sauce into 6 parfait or rocks glasses.  Top w/ a scoop of vanilla ice cream, a sprinkling of crushed graham crackers, and a pinch of lemon zest.  Then add a scoop of the raspberry sorbet and another 2 tbsp. of sauce.  Top with a dollop of whipped cream and finish with a sprinkling of the graham crackers and another pinch of zest.  Serve immediately.

We all loved this dessert.  The berries have a divine flavor that practically jumps off the spoon.  And speaking of spoons, did you notice how sparkling my silverware is in these pictures? 

Don't forget that you can submit images to the Cascade My Platinum Instagram contest to win wonderful prizes.  And stay tuned for next week - I'll be blogging about favorite drinks!

Pauline's Rhubarb Crisp - Vintage Recipe

When I was digging through my great grandmother's recipes recently, I found a recipe labeled "Pauline's Rhubarb Crisp", written in Granny Besse's neat script.  Pauline was my great great aunt, and I called her Poppy.  My rhubarb hasn't had the best year ever, but I had enough for a crisp, so Cort and I headed to the garden to gather some rhubarb.  Below, I've typed the recipe exactly as it reads.

Mix together thoroughly:
1 c. oatmeal
1 c. flour
1 c. brown sugar (packed)
pinch of salt
1/2 cup melted margarine

Place 1/2 of above mixture in an 8x8 pan.  Add 3 1/2 to 4 cups finely cut rhubarb.  Put rhubarb on top.

Cook until clear and thick:
1 cup water, 1/2 cup white sugar, 2 tbsp. cornstarch, 1 tsp vanilla

Pour on top of rhubarb.  Add remaining crumbs to top of mixture.  Bake at 325* for one hour.  Pauline leaves in oven 'til oven cools. 

Readers, do you have any recipes that have been passed down through generations in your family?

Black Bean and Mushroom Make Ahead Enchiladas Recipe

I love enchiladas, and am always tinkering with recipes for new combinations.  I like this one because you can make it up to a day ahead - so it's great to pull out for company. 

Ingredients:

1 10 ounce can cream of mushroom soup
1 7 ounce can chopped green chilis
1 cup sour cream (light is fine)
1 small onion, chopped
4 ounces fresh sliced mushrooms
1 can black beans, rinsed and drained
1 4 1/2 ounce can sliced black olives, drained
1 cup shredded Monterey jack/cheddar cheese,
6 large flour tortillas
Dash of smoked paprika

Combine soup, sour cream, chilis, onion, olives and cheeses.  Measure out 1 1/2 cup of mixture and set aside.  To remaining mixture fold in black beans and sliced mushrooms.  Fill each tortilla in the middle with about 3 tbsp. of black bean mixture and roll tightly.  Place seam down in large casserole.  Once tortillas are done, smooth reserved mixture over the top, taking care to spread all the way to the edges of the tortillas.  Sprinkle with paprika and let sit in refrigerator overnight or at least 4 hours.  Bake at 350* for 45 minutes. 

These go wonderfully with some Mexican style rice and a salad with a chipotle dressing! 

Pineapple Pretzel Fluff

I'm not normally a big fan of anything labeled 'fluff'.  I don't like congealed salads or salads with fruit and marshmallows and such.  But I had this recently at a potluck and fell in love.  So much, that I had to make it at home, too.  It's got that whole salty/sweet thing going on in the most excellent way.

For crust:
1 1/2 cups coarsely crushed pretzel sticks
3/4 cup butter, melted
3/4 cup sugar

Mix together crust ingredients and press into 9x13 inch pan, bake at 400* for 7 minutes.

Filling:
8 oz. cream cheese
12 ounces Cool Whip
1/2 cup sugar
20 oz. crushed pineapple, drained

Whip cream cheese and sugar until smooth.  Fold in Cool Whip and pineapple.  Layer on top of (cooled) pretzel crust, and refrigerate.

I used reduced fat cream cheese on this and fat free Cool Whip, and it turned out great.  Enjoy!