Crock Pot Refried Beans

We eat a lot of refried beans in Texas. It's a staple ingredient on every Tex - Mex dinner plate.
As a Vegetarian, I'm never sure if the Refried Beans in a restaurant are Vegetarian. Traditionally they're made with Lard. I make my own at home. These are easy Vegetarian Crock Pot Beans.
We're planning to have a Tamale Christmas Dinner this year and I'll make these to accompany the meal.
These turned out perfectly. I don't think I'll ever buy canned Refried Beans again.

This is definitely a Best of the Best Recipe.

At the end of this recipe I've added a recipe for Refried Bean Dip that's Baked.

Pinto Beans

Crock Pot Refried Beans

1 - 2 lb. bag of Dried Pinto Beans
2 Onions, peeled and shredded in a Food Processor with the Shredding Blade.
8 Cloves of Garlic, minced. (I used 4 very large cloves)
2 TBS Cumin
The packet of Seasoning from the Bag of Beans. (I just discovered that not all bags of Pinto Beans include a flavor pack.) If they don't, add the following spices to the Crock Pot in addition to the Salt and Cayenne Pepper mentioned below. (1 1/2 tsp Chili Powder, 1 1/2 tsp Paprika, 1/2 tsp Granulated Sugar.
2 tsp Salt
1 tsp Cayenne Pepper
11 C Water

Place the Beans in the Crock Pot.
Layer in the following order:
Onion
Garlic
Cumin
The Packet of Seasoning
Salt
Cayenne Pepper
Water
Do not stir!

Cover, cook 12 hours overnight on low. (8 - 10) hours on high.
I didn't stir them until after 2 hours.

Blend the Beans with an immersion blender until creamy smooth.

Serve with the following garnishes:

Pickled Jalapeno Nacho Slices
Shredded Queso Quesadilla Cheese
Sliced Green Onions
Sour Cream
Cayenne Pepper

Enjoy!

Peace in the Kitchen!

Refried Bean Dip:

Here's what you'll need:

Preheat the Oven to 375 Degrees.

A small 8" X  8" Casserole Dish (2 Quarts)

Tortilla Chips for Serving.

2 C of my  Crock Pot Refried Beans.

3/4 C Sour Cream

4 oz. Can of Diced Green Chiles

1/4 C Salsa, Your Choice.

2 C Shredded Cheese, divided. Your Choice.

 

When it's finished Baking, Top with your choice of any of the following Garnishes:

Diced Green Onions

Nacho Jalapeño Slices from a Jar.

Shredded Queso Quesadilla Cheese

In a Bowl:

Beans

Sour Cream

Green Chiles

Salsa

1 C of Shredded Cheese, Your Choice.

Spoon into the Casserole Dish

Top with remaining 1 C of Shredded Cheese.

Bake for 20 minutes.

Remove to a Rack to Cool for 10 minutes.

Serve Hot or Cold topped with Garnishes mentioned above.

Serve with Tortilla Chips.

Enjoy!

Peace in the Kitchen!

Vampire Cookies

These are a very clever Halloween Cookie. You don't need a recipe to create them. You can purchase all of the ingredients, Chocolate Chip Cookies,  Red Canned Icing , Miniature Marshmallows and Slivered Almonds.

Enjoy!
Peace in the Kitchen!

Sweet Bread

This recipe has been in my file since 1978. I made it often. It was given to me by a friend. It was their family recipe.  I thought it was on the Blog and just discovered today that I never posted it.

Here's what you'll need:
Preheat the oven to 350 degrees.
Loaf Pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar.
I always have it available for all of my baking needs.

4 C of Sifted Flour
8 TBS Butter
1 tsp Baking Powder
1 tsp Salt
2 C Granulated Sugar
1 Egg
2 tsp Vanilla
1 package of Shredded/Flaked Coconut
1 C of Dark Raisins covered with water and soaked for 12 hours. (use the water in the dough)

Mix all ingredients in a large mixing bowl, by hand.
Spoon the dough into Loaf Pans.
Bake for 30 - 45 minutes, until the top is dark brown.

Enjoy!
Peace in the Kitchen!

Giant Lima Bean Casserole

Fall is here and there's a chill in the air. It's this time of year that I start preparing Soups and Casseroles. Today I'm making a Vegetarian Irish Stew and I thought I'd post this soup/casserole
recipe.

Giant Lima Bean Casserole:

Here's what you'll need:
1 - 6 quart Enamel Cast Iron Casserole Dish

1 C Dried (Goya Large Lima Beans) covered with cold water and set aside overnight.
1 TBS Olive + additional.
1 Large Onion, diced.
3 Cloves of Garlic, minced
2 TBS Tomato Paste
2 (28oz.) cans of Whole Peeled Tomatoes , drained and roughly chopped.
4 1/2 C Water
1 TBS Red Wine Vinegar
5 C Chopped Arugula
1 C Crumbled Feta Cheese
3 - 5 TBS Chopped Fresh Dill

In the Casserole Dish on medium heat:
Oil, until hot.
Add:
Onion
Sauté 10 minutes, stirring often.
Add:
Garlic
Tomato Paste
Cook 3 minutes.

Add:
Beans
Tomatoes
Water
Bring to a boil.
Reduce heat.
Cover, with the lid ajar and simmer for 2 hours.

Add:
Vinegar
Arugula
Stir to combine well.

Top individual servings with Feta Cheese and Dill.
Drizzle with additional Olive Oil.

Enjoy!
Peace in the Kitchen!

Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Icing

Here's another Fall recipe that uses Pure Pumpkin Puree. I don't think I can ever have enough Pumpkin recipes when Fall arrives. We have an annual October Block Party on our Cul de Sac and I try to find new recipes to make every year. We have amazing cooks and Bakers on our street and I come away with great recipes too.

Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Icing

Here's what you'll need:
Preheat the oven to 375 degrees.
2 - Muffin Tins with 12 wells. Lined or brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. If lined, I recommend spraying the liners with Cooking Spray.

2 1/2 C Flour
3 tsp Pumpkin Pie Spice
1/2 tsp Baking Powder
1/2 tsp Baking Soda
8 TBS Butter, room temperature.
3/4 C Granulated Sugar
1/3 C Brown Sugar
2 Large Eggs
1/2 C Whole Milk
1/4 C Sweetened Condensed Milk
1 C Pure Pumpkin

1 recipe of Cream Cheese Icing, recipe to follow.

In a medium bowl, sift together:
Flour
Pumpkin Pie Spice
Salt
Baking Powder
Baking Soda
Whisk well.
Set aside.

In a medium bowl:
Whole Milk
Sweetened Condensed Milk
Pumpkin
Whisk Well.

In a large Mixing Bowl with an electric hand mixer or a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
 Brown Sugar
Beat for 3 minutes.

Add:
Eggs, one at a time.

Add:
The bowl of wet ingredients.
Mix well.

Add:
The bowl of dry ingredients.
Mix well.

Divide the batter among the 24 wells.
Bake 20 - 25 minutes.
A toothpick in the venter should come out clean.

Remove pan to a rack to cool completely.
Frost them with the Cream Cheese Icing.

Pumpkin Cream Cheese Icing:
4 C Confectioner's Sugar
1 tsp Cinnamon
1/4 tsp Ground Nutmeg
12 oz. Cream Cheese, room temperature
8 TBS Butter, room temperature
1/3 C Pure Pumpkin

In a Stand Mixer with a Paddle Attachment:
Butter
Cream Cheese
Beat until combined and creamy smooth.

Slowly Add:
Confectioner's Sugar
Cinnamon
Nutmeg
Beat until well combined.

Add:
Pumpkin
Mix slowly just until incorporated.

Enjoy!
Peace in the Kitchen!

Gingerbread, Apple and Pecan Crumble

This is definitely a Fall recipe. It combines three of my favorite Fall ingredients.You can top it with my Maple Whipped Cream (recipe to follow) or simply serve it plain with a dusting of Confectioner's Sugar.
I have many Gingerbread recipes on the Blog.

Gingerbread, Apple and Pecan Crumble

Here's what you'll need:
Preheat the oven to 374 degrees.
1 - 11" X 7" baking dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 - 14.5 oz. box of Gingerbread Cake Mix, divided
3/4 C Water
1/4 C Brown Sugar
8 TBS Butter, divided
1 C Chopped Pecans, divided
2 - 21 oz. cans of Apple Pie Filling

Cake Mixture.
In a medium mixing bowl:
2 C Cake Mix
1/2 C Pecans
Water
Stir to combine well.

Crumble Mixture.
In another medium mixing bowl:
Remaining Cake Mix
Brown Sugar
Whisk well.
Cut in 4 TBS of Butter with a Pastry Knife until it forms a Crumble texture.
Add remaining Pecans and mix in with your hands.


Apple Mixture.
In a Saucepan on medium heat:
Apple Pie Filling
Remaining Butter
Cook for 5 minutes, stirring to combine well.

Pour the Apples into the pan.
Gently spread the Cake Mixture over the Apples.
Sprinkle evenly with the Crumble.

Bake 30 - 35 minutes.
A toothpick in the center should come out clean.

Maple Whipped Cream:

3 C Cold Heavy Cream
1/2 C Maple Syrup ( I always recommend the best that you can afford, the taste is worth it.)

In a large cold mixing bowl with a hand mixer:
Heavy Cream
Maple Syrup
Beat until stiff peaks form.


Enjoy!
Peace in the Kitchen!

Reese's Pieces Fall Bundt Cake

This is the perfect cake to bake for a Fall occasion. Take it to a Church Supper, Bake Sale, Family Gathering or a Block Party.

Reese's Pieces Fall Bundt Cake

Here's what you'll need:
Preheat the oven to 325 degrees.
 1 - Bundt Pan (simple design) brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Cake Ingredients:
16 TBS Butter, room temperature.
8 oz. Sour Cream
3 C Granulated Sugar
6 Large Eggs
1 tsp Vanilla
2 1/4 C Flour
1 tsp Baking Powder
3/4 C Cocoa (the best you can afford) I use Ghirardelli Unsweetened Cocoa.

Chocolate Ganache Ingredients:
1 C Hershey's Special Dark Chocolate Chips
1/2 C Heavy Cream

2 (1.53 oz.) packages of Reese's Pieces Candy, divided.

Batter preparation:

In a Large Mixing Bowl with an electric hand mixer:
Butter
Sugar
Beat for 3 minutes.

Add:
Sour Cream
Beat on low speed to blend well.

Add:
Eggs, 2 at a time, beating well after each addition.

Add:
Vanilla
Mix just until incorporated.

In a Small Mixing Bowl:
Flour Baking Powder
Cocoa
Whisk well.

Mix 1/2 of the Flour mixture into the wet ingredients.
Add remaining Flour and beat on medium speed for 2 minutes.

Place 1 bag of Candy into a large Ziplock bag in a single layer.
Roughly crush with a rolling pin.
Fold into the batter by hand.
Pour batter into the pan.
Bake for 1 hour and 15 minutes.

Remove pan to a rack to cool for 10 minutes.
Invert the cake twice (right side up) onto the rack to cool completely.
Transfer to a large serving platter.

Make the Ganache.

In a small saucepan on medium high heat:
Heavy Cream
Heat just until warm and simmering.
Pour Chocolate Chips into a glass bowl.
Pour the simmering Cream over the Chocolate Chips and allow to sit for 5 minutes without stirring.

Mix well with a Blending Fork until creamy smooth.
Drizzle evenly over the entire cake.

Put remaining bag of Candy in another Ziplock Bag and roughly crush with a rolling pin.
Sprinkle evenly over the Ganache.

Enjoy!
Peace in the Kitchen!