Showing posts from February, 2010

Re-fried Beans

Note: These are really good. Mike didn't realize they weren't from a can. And I could eat more than just a little (the canned stuff is too smooth for me). No picture. Think about what re-fried beans look like. You probably don't want a picture.

1 pound of pinto beans (or black beans if you prefer)
Chicken bouillon
chili powder


1) Soak and cook the beans as directed on packaging (if you use canned, skip this step)

Optional: When cooking the beans, add half a jalapeno and one onion to the water for more flavor.

2) Save the liquid used to cook the beans. You will need approximately 1/2 cup, maybe more.

3) Let the beans cool.

4) Put the beans in a food processor, 1 cup at a time. Add 1 tsp of bouillon, 1/2 tsp of cumin, 1/2 tsp of chili powder, and a splash or two of the bean liquid. Process until at the desired consistency. Add more liquid if necessary.

5) Repeat step 4 until all the beans are mushed up really good.

6) Serve warm or cold. Use in yo…

Creamy Pumpkin Dip

Note: I just had to make this after making the molasses spice cookies. It is an excellent pairing. It's not the most appetizing looking dip, (what dip is?) but it is delicious! Unless you are having a party, you might want to half this recipe. 4 cups is a lot of dip. Even if it is good enough to eat with a spoon....

8 ounces cream cheese, softened
2 cups confectioner's sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 teaspoon ground ginger

* Or replace with:
*1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves

1) In a large mixing bowl, beat the cream cheese and confectioner's sugar until smooth.

2) Gradually add the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger.

3) Beat until smooth.

4) Refrigerate for an hour or so before serving.

Serve with gingersnap cookies, apples or pears, graham crackers, sweet breads... or anything!

Yield: 4 cups.

source: http://stretchma…

Molasses Spice Cookies

Note: These are reminiscent of ginger snaps, except they are thinner and have a much darker flavor and color. Delicious! When you are rolling these, keep the dough (and your hands) as cold as possible. Keep the dough that you are not using in the freezer or it will be VERY STICKY.

2 1/2 cups all-purpose flour
1 3/4 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
3/4 cup brown sugar
1/2 cup molasses (not blackstrap)
1 large egg
Granulated sugar, for rolling

1) Whisk together flour, baking soda, ginger, cinnamon , and salt.

2) In another bowl, beat the butter, sugar, and molasses. Add the egg and beat for one minute.

3) Blend in the flour mixture. A VERY soft dough will form.

4) Divide the dough in half and wrap in plastic. Freeze for 45 minutes or longer.

5) Shape teaspoonfuls into balls and roll in graulated sugar.

6) Place 2 inches apart on a parchment-lined baking sheet.

7) Bake at 350F for 9 to 11 minutes, until flattened…

Crazy Crust Pizza

Note: This is a really fun pizza recipe! Definitely different than all the ones I've seen out there. It also calls for a LOT less flour than my normal pizza recipe, so this is a great one for when you are low.

1 c flour
1 t salt
2 eggs
2/3 c milk
1 t oregano
1/8 t pepper

Your favorite toppings
1 c pizza sauce
1 c mozzarella cheese

You will need a pizza pan with sides (12" - 14") or a cookie sheet with sides.

1) Preheat the oven to 450F.

2) Prepare your toppings if necessary

3) Lightly grease/dust pan with flour (I use Baker's Joy spray).

4) Mix eggs and milk. Add flour, salt, oregano, and pepper. Mix until smooth - it will be BATTER not DOUGH!

5) Pour the batter into the pan, tilting batter to cover bottom.

6) Arrange topping over batter. Gently push into batter if possible.

7) Bake on low rack for 13-20 minute until golden brown.

8) Remove pizza from oven, drizzle pizza sauce and sprinkle with cheese.

9) Return to oven 5-10 min.

source: This is a recipe from …