black bean brownies

really easy and somewhat healthy (at least that's what I want to believe)

Black Bean Brownies

1 brownie mix - your favorite brand/kind

1 can black beans

*Empty brownie mix into a bowl *Drain and rinse the beans then return them to the can and fill can with water. * Puree beans (with the water) in a food processor or blender. * Pour puree (it will be very watery) into bowl with brownie mix and stir with spoon until mixed well. * pour into greased pan and bake according to time and temp on brownie box. * Cool and enjoy!

These are delicious and moist and no one will know you used beans unless you tell them.

Brown Sugar Muffins

No explanation needed for this delicious recipe that everyone loves so much.

1/2 cup butter

1 cup brown sugar

1 egg

1 teas vanilla

1 cup milk

2 cups flour

1 teas baking soda

1/4 teas salt

Mix all ingredients together and pour into lined muffin tin. Makes 12 muffins. Cook for 15-17 minutes at 375 degrees.

Original Recipe Yield 6 servings

 

Mexican Shrimp Cocktail.

Ingredients

• 2 pounds cooked shrimp, peeled and deveined
• 1 tablespoon crushed garlic
• 1/2 cup finely chopped red onion
• 1/4 cup fresh cilantro, chopped
• 1 1/2 cups tomato and clam juice cocktail
• 1/4 cup ketchup
• 1/4 cup fresh lime juice
• 1 teaspoon hot pepper sauce, or to taste
• 1/4 cup prepared horseradish
• salt to taste
• 1 ripe avocado - peeled, pitted and chopped

Directions

1. Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

Lemon Almond Chicken

This is a new recipe I tried and it was fun to make and Ladd craved over how good it was!  It was really good and I will be making it more.  I stole it off of allrecipes.com. 

Ingredients

• 5 tablespoons lemon juice
• 3 tablespoons Dijon-style prepared mustard
• 2 cloves garlic, chopped
• 1/4 teaspoon ground white pepper
• 6 1/2 tablespoons olive oil
• 6 skinless, boneless chicken breasts
• 1 cup sliced almonds
• 2 cups chicken broth
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• 2 tablespoons orange marmalade
• 2 tablespoons butter, cut into pieces
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon crushed red pepper flakes
• 6 slices lemon, for garnish

Directions

1. Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
2. In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
3. Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.

Deb's Muffins

  Deborah shared this recipe with the family when she was at Snow College. It is  really good.

     Sift together in bowl
2 cups flour
2 teas. baking powder
2 teas. cinnimon
3/4 cup sugar

     Mix
1 egg
1 cup milk
1/3 cup melted butter.

Add the two mixtures together, do not over mix. 
Fill greased muffin pan not more than 1/2 full. Sprinkle with topping. Bake @ 375 for 20 to 25 minutes.

    TOPPING 
   Blend together
1/2 cup sugar
2 TBS flour
2 TBS melted butter
3/4 cups finely chopped nuts

Cream Cheese Chicken

This is my # 1 go to meal. My family loves it! It is great for feeding a crowd and perfect for when you are taking dinner to another family. Chances are if you have ever eaten at my house you have had this.

Cream Cheese Chicken

1/2 cube butter or margarine*
1 small package dry Italian dressing mix
1 can cram of chicken soup
1/2 soup can milk*
1 8 oz package cream cheese
4 boneless skinless chicken breasts*

Cook together on low in crock pot for 6-8 hours, and serve over rice.

*I never add the butter - it is great without it so why add the extra fat and calories!
*I usually wait until about 20 min before serving to add the milk and then add enough to make it the desired consistency (like a thick gravy).
*I put them in whole and then use a wooden spoon to cut into large chunks while I am stirring in the milk.

Serve with steamed veggies (we like the cali mix - carrots, broccoli, cauliflower) and a roll for a very easy and delicious crowd pleasing dinner! Enjoy!

Craisins Salad

I LOVE this salad! I got the recipe out of the The Essential Mormon Cookbook.

Craisins Salad

1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
1 (8 oz) package shredded mozzarella cheese
1 (8oz) package shredded Parmesan cheese
1 pound bacon, cooked and crumbled
1 (8 oz) package Craisins
1 cup sliced almonds, toasted
1 recipe Crasins Salad Dressing (see below)

Break red and green leaf lettuce into pieces. Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with salad.

Craisins Salad Dressing

1/2 cup red wind vinegar
1 cup sugar
1/2 onion. chopped
2 teaspoons mustard
1 cup salad oil

In blender mix all ingredients, except oil. Add oil and blend again.

Gingerbread or Gingercake

Years ago gingerbread was often served as bread with supper and this bread reminds me of the bread they bring to your table at Mimi's Cafe. Soup and gingerbread make a great combination. With four more tablespoons of sugar added, the flavors are more dessertlike, and the gingerbread becomes Gingercake.

1/2 cup (1 stick) butter, room temperature
3/4 cup sugar
1 egg
1/2 cup molasses
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon group cloves
1 cup boiling water

Preheat the oven to 350 degrees. Butter and lightly flour a 7 x 11-inch baking dish.

Put the butter and sugar in a mixing bowl and beat until creamy and blended. Add the egg and molasses and mix well. Add the flour, salt, baking soda, ginger, cinnamon, and cloves, and beat until well blended. Stir in the boiling water and quickly pour into the baking dish. Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake, or the sides of the cake shrink a little around the edge of the baking dish. Serve warm.

Katy's Oatmeal Kookies

1 cup Brown Sugar
1 cup Granulated Sugar
1 cup Vegetable Shortening
2 Eggs
2 tsp Vanilla
2 Tbsp Milk
2 Cups All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 cups Quick Oatmeal

Preheat oven to 350 F. Grease cookie sheet. Beat shortening and sugars until creamy. Add eggs, vanilla and milk; mix well. Combine flour, baking powder baking soda and salt. Add to shorening mixture; mix well. Stir in oatmeal and Additions** if desired. Using rounded tablespoons, spoon drops of dough onto prepared cookie sheet, placing 2 inches apart. Bake 10 minutes or until edges are light brown. Let stand 5 minutes before removing to racks to cool.

Additions**: 1 cup Chocolate Chips or Peanut Butter Chips*;
OR 1 cup Raisins and 1 cup Chopped Walnuts or Pecans; OR 2 cups Coconut

Chile Verde