Pinto beans

 Pinto beans

Ingredients

• 1 lb fresh dry pinto beans, sorted and rinsed
• 3 to 4 tablespoons bacon fat
• 1 (10 oz) can diced tomatoes and green
• 5  chicken bouillon
• 1 green bell pepper, chopped
• 1 celery rib, chopped
• 1/2 onion, chopped
• 1 dash red hot sauce
• 1 teaspoon salt
• 1 teaspoon garlic powder 
• 1 tablespoon red chili
• 1/4 cup chopped cilantro
• 1 teaspoon salt                                           
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1 teaspoon black pepper
• 1 teaspoon Worcestershire sauce 

 Refried bean recipe                                                                                                                                                                                                                                                                                                             

Directions: Put beans in a crockpot, and add water to cover. Add all the other ingredients.  Cook on high for 8 hours or until beans are tender.

*** Wash and sort dried pinto beans.  Discard any bad beans. Put in the crock pot, over with water and soak over night.  Don't turn crock pot on. You are only soaking not cooking.  I just put them in the crockpot for this step because the next step is to cook them. 

All Recipe Creamy Rice Pudding

This is the best Rice Pudding...easy and no cream so less calories. 

My only regret is I didn't double the recipe. 

Original recipe makes 4 servings Change Servings

Makes servings USMetricAdjust Recipe (Help)

Ingredients

                       

3/4 cup uncooked white rice                                                              

2 cups milk, divided               

1/3 cup white sugar      

1/4 teaspoon salt                                                                       

1 egg, beaten

2/3 cup golden raisins                                                    

1 tablespoon butter                                                    

1/2 teaspoon vanilla extract

Directions

1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

2nd Annual Cookie Exchange

This years Cookie Exchange was a great success.  Karrie won best presentation, Katie and Leslie won best taste and Teresa won MOST FESTIVE ATTIRE.   The mulled wine was great and Katie's appetizers were the hit of the party.

My Recipe.com
Bacon Endive Tomato Bites

Ingredients

• 1 cup sliced multicolored grape tomatoes
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh chives
• 2 teaspoons champagne vinegar
• 1 teaspoon olive oil                               
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 16 Belgian endive leaves (about 2 heads)
• 2 center-cut bacon slices, cooked and crumbled                            
  Preparation

1. 1. Combine first 7 ingredients in a medium bowl. Spoon 1 tablespoon tomato mixture in center of each endive leaf; sprinkle evenly with bacon.

I made the Barefoot Contessa's Coconut Macaroons and they were delicious. They are really good when they just get out of the oven!!! I ended up dipping them in chocolate because I thought that the COCONUT haters might like them with chocolate. This recipe was so easy and I will definitely make them again.

Ina's Coconut Macaroons
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
  Directions
Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.