Not Fried "Refried Beans"

I know it says refried in the name, but I never really realized that beans were fried until my neighbor said that they had to buy vegetarian beans because the normal refried beans were fried in lard. That's a little gross, but it won't keep me from eating them occasionally. But if I can be a little healthier and have something that tastes good I may as well. Really my "refried beans" are just pureed but I think I make them in an awesome way. This is a little time consuming, in a do a little bit and then leave them for a long time way, so you want to make them a day (and a night) before you need them.

Ingredients:
1 lb dry pinto beans
1 cup salsa

Small Appliances Used:
Crock Pot
Blender

Directions:
Put the beans and 8 cups of cold water in a large bowl and let them soak for 6 to 8 hours.

Drain and rinse the beans, then put them in the crock pot with 6 cups of water or more. Set to low and let them cook for 8 to 10 hours.

Let the pot cool for an hour or so, and then drain the beans by pouring them into a strainer and then rinse them.

Put half of the beans and half of the salsa into the blender. Blend until it looks like refried bean consistency. In the blender, it looks like it could be confused for a chocolate milk shake. That might be a great idea for an April Fool's Day joke.

If the beans cooled too long they may need to be reheated, and that can be done on the stove or in the microwave.

To store them, you can put them in the fridge for about a week or so, or you can freeze them. I freeze them by putting them in ice cube trays and put those cubes in a bag after they are frozen. Canning would also be an option.

I hope this helps you be a little healthier, save some money and to have some great tasting bean burritos!

For other food tips check out these posts:
Making the Most of Fresh Lemons
The day after a Farmer's Market
DIY On-the-Go Applesauce

Frozen Lemon Pie

We have this dessert every couple of months. It's easy and delicious!

Ingredients
Graham cracker crust
1/2 gallon vanilla ice cream
8 ounces Cool Whip
6 ounces undiluted lemonade frozen concentrate
Juice and zest from 1 lemon

Directions
In a large bowl, combine softened ice cream, Cool Whip, lemonade concentrate, and the juice and zest of lemon. Stir until blended. Pour in pie crust. Freeze overnight of for several hours.

Serves 8 - 12

Taken from: The Essential Mormon Cookbook

Crunch Top Ham Casserole

Taken From: A Taste of Home
Ingredients:
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups cubed cooked ham
2 cups (16 ounces) sour cream
1-1/2 cups (6 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup butter, melted
1/3 cup chopped green onions
1/2 teaspoon pepper
2 cups crushed cornflakes
1/4 cup butter, melted

Directions:
In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, at 350° for 1 hour or until heated through.

We make this a lot, sometimes I use other meats, or lunch meat if that's all we have. I also have substituted another can of cream of something for the sour cream. I also use freeze dried hash browns, and it takes two cartons of those.

Chicken a la King

This recipe has moved! Go see it here at Monzanita's!

Fantasy Fudge

I make this every Christmas and sometimes more often. It freezes well, so I usually make a double batch and pull some out as I'm craving it.

Ingredients:

3 Cups sugar
3/4 Cups butter
2/3 c. evaporated milk

2 Cups semi-sweet chocolate chips
1 (7 oz.) jar marshmallow cream
1 Cups chopped nuts
1 teaspoon vanilla

Directions:

Stir together butter, sugar and milk in heavy 2 1/2 to 3 quart saucepan; bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients; mix until well blended. Pour into greased 9 x 9 inch or 13 x 9 inch pan. Cool at room temperature; cut into squares.

Prep time: 10 minutes. Cooking time: 15 minutes. Makes 3 pounds. High Altitude: Decrease recommended temperature (234 degrees) 2 degrees for every 1, 000 feet above sea level. NOTE: Do not substitute sweetened condensed milk for evaporated milk.

Taken from: Kraft marshmallow cream label