chevys refried beans

3 cups dried pinto beans
3 quarts water
6 slices (about 8 ounces) uncooked bacon, coarsely chopped
½ cup diced onion
1 tablespoon chopped garlic
½ jalapeño, stemmed, seeded, and chopped
1 tablespoon chile powder
2 teaspoons ground cumin
1 tablespoon salt

2-4 tablespoons olive oil

Clean and sort beans, discarding any discolored, withered, moldy or broken beans, small rocks/pebbles, and anything else that shouldn't be in your food.

In a stockpot, soak the bean overnight in the water (to cover). The next day, cook the bacon in a skillet over medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeño and cook for 5 minutes. Stir the chile powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. Add salt after beans have cooked about 1 1/2 hours, just before beans are soft.

To make refried beans:
Heat 2-4 tablespoons olive oil in skillet over medium heat.
Add 3 cups beans with their liquid to the hot oil and start smashing them with a potato masher or the back of a wooden spoon. Keep stirring and mashing until you get the texture that you like then continue to cook, stirring frequently, until the beans are a smooth, refried beans type consistency.

Note:
I often saute 2 cloves garlic minced or use a garlic press, and a small about of finely diced onion in the olive oil until translucent, then add the beans and follow the above directions on smashing and cooking

chilis molten chocolate cake

Cake
1 18.25-ounce box chocolate fudge or dark chocolate cake mix
1-1/3 Cups water
1/2 Cup vegetable oil
3 eggs

1 bottle Hershey hot fudge topping
8 scoops vanilla ice cream
Magic Shell chocolate topping

Preheat oven to 350 degrees F.

Prepare cake following directions on the box.

Grease cups of Texas Sized Muffin pan. Fill cups 2/3 full with batter and bake according to pakage directions.

Remove from pan and cool cakes on rack.If desired, since cakes are served upside down, slice dome off top of cake using serrated knife.
Using a sharp knife cut and 1 /2 inch chunk, about 1 1/2 inches deep into the center of each cake, scooping ing out center to place fudge.(Disgard the scooped out piece of cake.)

Spoon 2-3 tablespoons of the fudge topping into holes of each cake.Cover cakes and refrigerate until ready to serve.

When ready to serve, heat cakes one at a time in microwave heating 40 seconds on high or until fudge sauce begins to bubble.

Place warm cake on place, waiting 15-30 seconds to cool slightly. Place scoop of vanilla ice cream on top of cake. Pour a coating of Magic Shell over the ice cream.

marie callenders potato cheese soup

Ingredients

8 c peeled and cubed potatoes
2 c peeled and chopped onions
4 c chopped celery
2 ts salt
4 c half and half
6 tb butter or margarine
1 c shredded sharp Cheddar
-cheese
4 tb chopped fresh parsley;
-optional garnish

Instructions

Marie Callender's is a chain of restaurants in the southwest (US). Sister
companies are: Chi-Chi's restaurants, Taco Bell, Claim Jumper, El Torito
and the Cheesecake Factory.

1. Place potatoes, onions, celery and salt in water to cover in a large
pot. Simmer until tender, about 15 minutes.

2. Put in blender or food processor fitted with the metal blade and puree
until chunky.

3. Return to soup pot; add half-and-half, butter and cheese. Stirring,
simmer until piping hot. (Do not boil.)

Presentation: Garnish with parsley if desired. Good served with corn bread.

chevys corn casserole

6 Tb. butter, softened
1/4 cup Masa (corn flour)
1/3 cup sugar
1/2 cup + 1/4 cup milk
1 bag (16 oz.) frozen corn, thawed
1/2 cup corn meal
1 tsp. baking powder
1/2 tsp. salt


Preheat oven to 350. Cream together butter, masa and sugar. In blender mix 1/2 bag of corn and 1/2 cup of milk, puree. (If there's not enough liquid, you can use remaining 1/4 cup of milk) Stir blender mixture into butter mixture and add remaining ingredients. Pour into 8x8 deep glass dish. Cover very tightly with alumminum foil. Nest 8x8 pan in a larger (9x13), deep sided dish. Fill larger dish with warm water (about 1/2 way up the side of 8x8 dish) and put in oven for 2 hours. Keep covered and do not open the oven while baking


vs.

Ingredients
1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1/4 pound butter, softened
1 (8.5 ounce) package corn bread mix
1 (8 ounce) container sour cream (optional)
Directions
1.Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
2.Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

I will test the both and make my decision!

photo contest!

Go to http://aleciasphotography.blogspot.com/2009/11/photo-session-give-away.html to enter to win a free photo session!

Grosgrain: Twilight Tide Pettiskirt GIVEAWAY!!!!!!!

Grosgrain: Twilight Tide Pettiskirt GIVEAWAY!!!!!!!

Cheese Enchiladas

3 dozen corn tortillas
1 (28 oz.) can enchilada sauce
1 can beef consomme
1 can tomato paste
1 onion chopped finely
lots of grated cheese

Combine enchilada sauce, soup and paste. Warm in sauce pan. Heat oil in skillet. Dip tortillas through oil and sauce. Fill with onion and cheese. Roll and place in 9x13 baking dish. Repeat until 1 cup of sauce remains. Pour over the top of tortillas. Sprinkle with remaining cheese. Cook at 350 for 30 min. or you can refrigerate until needed and bake at 350 for 1 hour.


I don't remember where I got this, but if you want a super cheesy enchilada this one is great!