The Crock Pot. Something I need to use more of. It is wonderful at supper time to have everything ready to go, plus it makes your house smell really good all day long. When I read this recipe it said cook at least 2 hours, I missed the “at least” part so I only cooked it two hours, but I think it would be way better to have cooked it longer. My onions were still quite hard, and the green pepper wasn’t cooked to my liking either, so I kept it cooking way after dinner and the leftovers are going to be much more to my liking. Other than that this is a great recipe!
Slightly adapted from Allrecipes
- 1 (19 ounce) can black bean soup
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (16 ounce) can vegetarian baked beans
- 1 (14.5 ounce) can chopped tomatoes in puree
- 1 (15 ounce) can whole kernel corn, drained
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, chopped
- 1 tablespoon chili powder, or to taste
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
1. Place all ingredients in slow cooker, cook on high for a minimum of two hours. I recommend at least four.
Tips- If you don’t have garlic cloves on hand, substitute 1/4 tsp of garlic powder for every clove needed.
I have tried many a corn bread recipe, big and small, some using shortening, some honey, some butter. This has been our favorite and although I know I will use and try another this is the best I have found so far.
Recipe from Nicole Callen at Allrecipes
- 2/3 cup butter or margarine, softened
- 1 cup sugar
- 3 eggs
- 1 2/3 cups milk
- 2 1/3 cups all-purpose flour
- 1 cup cornmeal
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
1. Cream together the butter and sugar in a medium-sized mixing bowl until creamy. Add eggs one at a time, then milk. Beat in remaining ingredients.
2. Pour mixture into a greased 13×9 inch pan and bake for about 30 minutes at 400 degrees. Check with toothpick to make sure it is done cooking in the center.
3. Eat and Enjoy!
Tips- Serve with Jam or honey for an extra tasty treat!
When the cat is away the mice will play. Yup, it’s true all three kids unanimously thought that we should go to Burger King for lunch because Daddy was not with us. ( he does not like Burger King so it is very rare that we go there). They all loved their meals and I must say my burger was pretty tasty indeed. I was pretty happy to sit there and read my book ( I thought ahead and brought it, yay me!) while they enjoyed the playplace. Although our son has decided that he is too old for both play places and kids meals, he decided that since he hasen’t been there in a long time he would spend some time with his sisters and play. So mommy was happy that my son isn’t quite grown-up and really is still a kid even though it seems he is growing up much to quickly!!
You know all those giveaways you see on food blogs? ( Yes, I will do one soon, anything specific you would like?). Anyways, I actually won one! I was so excited to receive Baked Explorations in the mail. The very day that I got it, I made myself a big cup of tea and had a nice quiet afternoon looking through it. I must say every single recipe looks amazing! This is the first of many recipes that I will be sharing with you I am sure.
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1 Tbsp. Baking powder
- 1/2 tsp. salt
- 6 Tbsp. Cold butter cut up into pieces
- 1 large egg
- 1/2 cup heavy cream
- 3/4 cup toasted and coarsely chopped hazelnuts
- 1/2 cup nutella
1. Pre-heat your oven to 375 degrees. Line a cookie sheet with parchment paper. ( I used my baking stone so I did not do this).
2. Whisk together the dry ingredients. Using your fingers mix in the butter into crumbly.
3. In small bowl whisk together the egg and cream, add to dry ingredients and stir until just combined. Stir in hazelnuts. Knead gently until just combined.
4. Spread scones out into a rectangle about 6 by 12 inches and spread with 1/4 cup of nutella. Roll up the dough and turn it on its end and squish it down. gently shape and flatten. Cut into 6 pieces.
5. Bake for about 18 minutes, remove from oven and cool.
6. Melt remaining 1/4 cup nutella in microwave for about 10 seconds and using two spoons swirl onto scones in a ziggy-zaggy pattern.
7. Eat and Enjoy!