Black Bean Dip

Source: my friend, Miki Jackson

Ingredients:
1 block cream cheese (I prefer low or no fat to minimize guilt)
1 can black beans, drained and rinsed (seasoned might give it a little extra bang)
1/2 - 1 cup grated cheese (I used monterey jack, but cheddar or even pepper jack would also be great)

Directions:
In a very small baking dish, layer the ingredients one at a time, with cream cheese first (on bottom), beans second, and grated cheese third (on top). Bake until the cheese on top is melted and bubbly. Serve warm with tortilla chips.

Notes:
This sounds too simple to have any kind of "wow" factor, but I assure you that it does! I happened to have some salsa next to this on my plate, and when the dip and the salsa combined, it was even better! I think next time I make it, I'll add a layer of 1/2 - 1 cup of salsa between the beans and the cheese.

Buttermilk Syrup

Source: my friend, Ashlee Webster

Ingredients:
1/4 cup buttermilk
1/2 cup butter
1 cup sugar
1 tsp. vanilla
1/2 tsp baking soda

Directions:
1. Mix buttermilk, butter, and sugar in a small saucepan. Boil for 1 minute. Remove from heat.
2. Add vanilla and baking soda. Serve warm.

Notes:
We've enjoyed a lot of extravagant breakfasts with our friends, the Websters, and this syrup has always been a necessity at each meal. It's the fancy, creamy, fattening version of your everyday maple syrup. It would be a perfect companion for the Cinnamon Pecan Waffles that I posted earlier. Enjoy!

Cinnamon Pecan Waffles

Source: my friend, Ashlee Webster

Ingredients:
3 tablespoons packed light brown sugar
3 cups whole wheat flour
1 1/2 tablespoons baking powder
2 1/2 teaspoons ground cinnamon
3/4 teaspoons baking soda
3/4 teaspoons salt
2 3/4 cups milk
1/4 cup vegetable oil
1/4 cup + 1 tablespoon applesauce
3 large eggs, lightly beaten
1 1/2 cup chopped pecans (or any kind of nut)

Directions:
1. Crumble the brown sugar to remove all lumps and place in a medium mixing bowl with the flour, baking powder, cinnamon, baking soda, and salt.
2. Combine the milk, oil, and eggs; stir until blended and smooth.
3. Add the wet ingredients to the dry and stir until smooth. Stir in the chopped pecans. Let batter rest 5 minutes before using.

Notes:
Ashlee served these to Bret and I a few weeks ago and we nearly died with delight. They were the most hearty, rustic, delicious waffles I have ever eaten! Because this recipe makes a lot of batter, I highly suggest using a standard, small square waffle iron so that you can keep the leftovers in the freezer for a fast and healthy breakfast.

Susan's Apple Pie

Source: Susan Clement, Mom's neighbor

Ingredients:
1 uncooked pie crust (top and bottom)
about one quart of canned apples (drained) or 4-5 apples, peeled, sliced, and boiled in sugared water until soft.
2-3 tablespoons flour
1/2 cup sugar
1 tablespoon cinnamon
5 slices of butter (1/2 - 1 tablespoon each)
1/4 cup milk + 1-2 tablespoons

Directions:
1. Drain the apples and put in the bottom crust
2. Sprinkle flour over the apple slices.
3. Mix sugar and cinnamon. Pour all but 2-3 tablespoons over the apple slices.
4. Stir apples slightly to pull flour and sugar/cinnamon throughout the pie.
5. Dot apples with butter. Pour 1/4 cup milk over the top.
6. Add your top crust and seal edge as desired.
7. Wet the top crust with milk and sprinkle heavily with remaining cinnamon/sugar mixture. Cut vent slices in the top crust.
8. Bake at 350 F until crust is golden brown.

Notes: This is the amazing apple pie that I make for Thanksgiving each year. It's so simple and oh so delicious! All of the measurements are approximate, so just eyeball it as you go.

Taco Plop (aka Hot Bean Dip)

Source: My Aunt Nikie, slightly adapted by me

photo courtesy: Kylie Elwood

Ingredients:
1 lb. hamburger
1 onion, chopped
1 clove garlic, minced
1 can refried beans
1 can chopped chilies (optional)
1 small brick Velveeta cheese (1 lb)
1 14 oz. can stewed tomatoes (Italian or Mexican or regular - whatever you want/have)
1 small package sour cream (8 oz)

Directions:
Brown the hamburger, onion and garlic.  Cut the Velveeta into small cubes (so it melts easier) and add it to a crockpot with the rest of the ingredients.  Stir to combine.  Simmer on low for a few hours, until everything is mixed and melty and gooey and warm.  Serve with tortilla chips.

Notes:
Taco Plop (as my brother, Nate, called it once and the name has stuck - I know it doesn't sound appetizing, but trust me, it's good!) is an Elwood tradition at Thanksgiving. One year my aunt, Nikie, brought it to Grandma's as an appetizer before the big meal.  We loved it so much she brought it the next year, and the next, and now it's not Thanksgiving without it!  We now make it for dinner for Thanksgiving Eve, and chow down while watching a movie.  Definitely not the healthiest meal/snack/appetizer ever, but something fun and yummy to splurge on once a year!

Jill's Crescent Rolls

Source: My Aunt Nikie's friend Jill Blotter

Directions:
Mix until frothy:
1 cup soft butter
2 cups hot water
3/4 cup sugar
1 Tbsp. salt

Add:
2 Tbsp. yeast– let soften

Then add:
2 cups flour– mix
2 more cups flour– mix
3 eggs and about 4 more cups flour– mix

Place in buttered bowl.  Cover and let rest for 1 hour.  Cut into three sections.  Roll into circles, cut in pie shapes and form into crescents.  Place on greased cookie sheets or pizza stones.  Cover and let rise for 2 hours.  Bake at 350° for 12-20 minutes.  Makes 3 dozen rolls.

Notes:
These are some standard holiday/special occasion rolls around my house - we make them for Thanksgiving or Christmas dinner, or for taking around to friends and neighbors as a Christmastime treat.  They're really easy and super yummy!  And it's my favorite dough to work with - soft, but not sticky, and just fun to work with.  This latest batch I made with 1 cup whole wheat flour (because I ran out of regular all purpose - the horror!) - they turned out fantastic!

Cranberry Cream Cheese Dip

Source: adapted from this site, via Pinterest

Ingredients:
1 12 oz package fresh cranberries
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 small jalapeno pepper  (it's not hot, I promise - just adds some really good flavor)

3/4 cup sugar
1/4 teaspoon cumin (and I love cumin, so I bump this up to 1/2 teaspoon)
2 Tablespoon lemon or lime juice
dash salt
2 8 oz packages cream cheese

Directions:
1. Put your cranberries in a food processor or blender. You could also just chop them up.
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces.
3. Add all ingredients (except the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

Notes:
I saw this on Pinterest a few weeks ago and thought it looked kind of fun and different.  Well, it was both of those things. And it was also delicious.  I took it to our little Thanksgiving gathering and everyone raved about it.  People were spreading it on rolls and Gregg and I even ate it on French toast this morning.  One thing that was a little different than I was expecting is that it's really runny - definitely more of a salsa consistency than a jelly, though I don't know why I should have expected otherwise.  It was dripping all over the place - so be careful not to get it on your clothes or floor or anything!

Cajun/Creole Seasoning Mix

Source: this site, via Pinterest

Ingredients:
5 teaspoons paprika
4 teaspoons fine sea salt
4 teaspoon garlic powder
4 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon cayenne pepper (I substituted 1/2 teaspoon chili powder, since that's what I had)
2 teaspoons dried oregano
2 teaspoons dried thyme

Directions:
Combine all spices together and enjoy!

Notes:
Used this with the Creamy Cajun Chicken Pasta recipe I tried tonight and it was delightful.  Now I've gotta find some other Cajun recipes.  Easy.  Quick.  Cheap.  Good stuff.

Creamy Cajun Chicken Pasta

Source: this site, via Pinterest

Ingredients:
2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente (I used spaghetti (a whole 1 lb package) because that's what I had)
2 teaspoons Cajun seasoning (I made my own using this recipe)
2 Tablespoons butter or oil, for frying
1-2 cups heavy whipping cream (I used 1/2 cup 2% milk + 1 cup "homemade heavy cream" substitute - just melt ~1/4 cup butter and add 3/4 cup milk (and 1 Tablespoon flour to thicken it up if you used low-fat milk) and stir it all up ... works like a dream*)
2 tablespoons chopped sun-dried tomatoes (didn't have any so just left them out - but I'm sure they would be tasty!)
1 green onion, chopped
1/4 green pepper, diced
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper (I accidentally added 1/4 teaspoon, and it was definitely peppery, but not in a bad way)
1/8 teaspoon garlic powder (I used fresh minced garlic)
1/4 cup grated parmesan cheese

Directions:
Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat, add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and simmer for a couple minutes to thicken everything up.  (We even added a little sprinkling of flour to help the thickening process.) Pour over hot linguine and toss with Parmesan cheese.

Notes:
This was a random recipe I found and pinned on Pinterest one day because I thought it sounded good and different.  Well, I'm sure glad I turned to my cookbook board today when I was wondering what to make for dinner.  It was delicious!  Basically it's chicken alfredo with a little bit of a kick.  Don't worry, though; it's not spicy.  Just yummy.  And surprisingly quick to come together.  We'll be making this one again - especially since I have a bunch of Cajun seasoning left!

*thanks to about.com for this substitution trick! (I really love Google.)

Sweet and Sour Chicken Stir Fry

Source: Our Best Bites, with modifications by me

Ingredients:
2 Tablespoons cornstarch*
1/2 cup cold water*
1 20 ounce can pineapple chunks, drained and juices reserved*
6 Tablespoons ketchup*
2 Tablespoons soy sauce*
4 Tablespoons brown sugar*
2 teaspoon rice vinegar (we just had regular white vinegar and it was fine)*

3-4 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon minced fresh ginger (I substituted about 1 teaspoon ground ginger because I didn't have any fresh)
3 cups broccoli florets (I probably used more - just didn't really measure - plus, I like broccoli)
1/2 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares
1/2 medium onion, diced
2-3 carrots, peeled and sliced (I liked the pop of color the carrots gave)
hot cooked white or brown rice

* the amounts shown here are actually doubled from the original recipe - we like ours saucy! - so adjust to your preferences

Directions:
Start cooking your rice so it will be ready.

Combine cornstarch and water in a medium sized bowl and stir to dissolve.  Add the reserved pineapple juice, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.

Heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat.  Add the chicken, salt, pepper, garlic, and ginger.  Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes.  Remove chicken from pan and cover to keep warm.

Add the remaining 1-2 teaspoons oil to the pan and add the broccoli, bell pepper, onion and carrot.  Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.

Return the chicken to the pan and add the pineapple chunks and sauce mixture.  Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes.  Season with additional salt and pepper to taste.  Serve over the hot cooked rice.  If desired, top with sesame seeds and chopped fresh cilantro or parsley.

Serves 4 (or more like 6 if you’ve got some kiddos in the mix) - (for us, it lasted for dinner plus lunch for each of us for the next couple of days - there was lots, which is NOT a bad thing!)

Notes:
We like our sweet and sour around here.  I loved the addition of the broccoli to this dish.  I also loved the ginger with the chicken.  And I REALLY loved the sauce - our other sweet and sour recipe was good, but it was really, really vinegar-y.  This one is not.  One day Gregg commented about his lunch of leftovers that it smelled like he had Panda Express sitting next to him at his desk.  Quite the compliment, I'd say.  :)

Tuna Casserole

Source: my mom, Peggy

Ingredients:
pasta - I used elbow macaroni (~2 1/2 cups dry) but we always had it with egg noodles growing up - I just didn't have any egg noodles on hand so I used what I had, and that was mac
1 can cream o' mushroom soup (you may want more sauce with that much pasta, so just eyeball it and if it needs more, add more)
1/2 can milk
frozen peas
1 can tuna
crackers, crushed - I didn't have any crackers, either, so I used tortilla chips and they were great
cheddar cheese, grated
salt (or seasoned salt) and pepper, to taste

Directions:
Boil the pasta according to the package directions.  While the pasta is boiling, mix together the cream o' mushroom soup, milk and tuna fish.  Grate some cheese, too, 'cause the noodles are probably not done yet.  Sprinkle some peas in the bottom of a 9 x 13-in pan.  When the noodles are cooked, drain them, then pour them over the peas in the casserole dish.  Pour the soup-tuna mixture over the noodles and peas and stir to coat everything.  Sprinkle the the crushed crackers to cover everything, then sprinkle the cheese over top of everything.  Pop the dish in the oven (I had it set at 400F) for about 15-20 minutes, so the cheese gets all bubbly and everything is warmed through.

Notes:
I love reading food blogs and trying new recipes, but every once in a while I just really want something familiar and homey.  Tuna casserole is not fancy by any stretch of the imagination, but it sure hit the spot and tasted just like my mom's cookin'.  I think next time I'll add some seasoned salt or chopped onion or something for a titch more flavor.  But yum.  Me gusta.

Enchilada Pasta Bake

Source: kraftrecipes.com

Ingredients:
4-1/2 cups medium pasta shells, uncooked (I used rotini because I didn't have any shells - and I probably added more like 5 to 5 1/2 cups)
2 teaspoon oil
1 yellow onion, chopped
1 red pepper, chopped
1 package (1.25 oz.) Taco Seasoning Mix
1 can (14.5 oz.) diced tomatoes, undrained
2 cups cooked chicken, shredded
1 can (15 oz.) black beans, rinsed
3 green onions, thinly sliced, divided (didn't have any, but definitely would add them if I did)
1/3 cup chopped fresh cilantro, divided (I used a couple of my frozen cilantro cubes, defrosted them for a few minutes in the micro, and tossed them in - I didn't save any for garnish, though, because it's kind of slimy after it thaws, and that's when the fresh stuff would be fabulous)
8 ouces grated cheese

Directions:
Heat oven to 375°F.

Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.

Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.  (We garnished with a dollop of sour cream and a splash of salsa.)

Notes:
Just another yummy casserole concoction I found in a Kraft newsletter I get every once in a while.  Pretty filling and quick to put together.  And kind of a fun twist to combine the enchilada ingredients with the pasta. Lots of leftovers for lunch tomorrow!

Lasagna Soup

Source: This site, via Pinterest, with some alterations based on what I had in my cupboards/fridge

Servings:  8

Ingredients:
for the soup:
2 teaspoons olive oil (skipped this because I was using ground beef)
1-1/2 lbs. Italian sausage (I had about 3/4 lb ground beef in the fridge - it seemed to be a perfect amount.  Double would be a ton of meat, I think!)
3 cups chopped onions
4 garlic cloves, minced (I had three, so I used three.)
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 Tablespoons tomato paste (I learned that you can freeze your leftover tomato paste (you know how you get a 6 oz can but only need a tablespoon or two in recipes? annoying!) to use for later - I just scooped out 2 tablespoon sized blobs onto some waxed paper and popped it in the freezer till they were frozen solid, then moved the cubes to a ziplock baggie till I'll need it again in the future.)  (Another note: sometimes when I don't have any tomato paste around, I just leave it out and sub a can of tomato sauce instead - no browning - and it turns out fine.)
1 28-oz. can fire roasted diced tomatoes (I used one 14.5 oz can of Italian stewed tomatoes and one 14.5 oz can of regular stewed tomatoes.)
2 bay leaves (I don't have regular bay leaves, but I had some random crushed ones that I just added a few shakes of)
6 cups chicken stock (I used three 14.5 oz cans chicken broth + 1 can water)
8 oz. mafalda or fusilli pasta (I broke up 6 big lasagna noodles that I had in an open box and added a handful of rotini or macaroni)
1/2 cups finely chopped fresh basil leaves (I didn't have any fresh basil, so I just added a few shakes of dried)
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta (I used 1 cup cottage cheese)
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
pinch of freshly ground pepper

2 cups shredded mozzarella cheese

Directions:
Heat olive oil in a large pot over medium heat. Add sausage (or ground beef), breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock (and basil, if you're using dried). Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil (if it's fresh) and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Notes:
Oh my!  Was this ever delicious.  I love lasagna and I love soup and this was the perfect combination of the two.  Holy smokes, it was amazing.  Paired with a slice of homemade French bread (the other loaf from the recipe I made last week), it made a marvelous wintery (it's winter here in Colorado, in case you hadn't heard) meal.  Make it today!

Sausage and Beans with Rice

Source: Peggy Elwood (I think she got it from a Quick Cooking magazine back in the day)

Ingredients:
2/3 cup chopped onion (I probably used 1 cup)
1/2 cup chopped green pepper (Again, I used a lot - closer to a cup - of a mixture of orange and yellow bell peppers - very fallish color pallete!)
1 teaspoon minced garlic
1 Tablespoon vegetable oil
1 lb smoked sausage cut into 1/4 inch slices
1 can (16 oz) kidney beans, rinsed and drained
1 can (16 oz) great northern beans, rinsed and drained
2 cups cooked rice (I think I put more like 3 heaping cups)
1/2 cup vegetable broth (I used chicken broth because that's what I had)
1/4 cup brown sugar
1/4 cup ketchup
1 Tablespoon dijon mustard (I just had regular yellow and it worked fine)

Directions:
In a large skillet, saute the onion, green pepper, garlic and sausage in oil until onion is crisp tender. Stir in the rice and beans. In a small bowl or liquid measuring cup, mix brown sugar, ketchup, vegetable broth and mustard and then pour over other ingredients. Stir to mix.  Heat all together and serve from the skillet.

Notes:
I love this meal for a few reasons: a) it's delicious, b) it's quick, and c) it's all in one pot (well, minus the rice cooking step, but I hear you can use minute rice if that's your thing).  Yum, yum, yummy, yum.

Homemade Bean with Bacon Soup

Source: Our Best Bites

Ingredients:
8 slices bacon
1 cup diced onion
1 large carrot, diced fine (this isn't in the original recipe, but when I made the soup a second time I decided it needed some orange - I'm pretty sure Campbell's has some carrot specks in theirs, too - I really love the pop of color it adds)
3 cloves garlic, minced
8 oz diced smoked ham (about 2 cups)
2 red potatoes, diced into bite-sized pieces (2-2 1/2 cups)
2 cans Great Northern Beans, rinsed and drained (I used dry beans instead - soaked overnight and then cooked in the crockpot for ~5ish hours.  4 cups cooked is ~2 cans-worth.  I froze the rest in ziplock baggies for easy use in the future when a can or two of beans is called for.)
1 1/2 teaspoons smoked paprika (Mine wasn't smoked, though I'm sure it would be delicious.)
1/2 teaspoon kosher salt (Didn't add any salt because the ham and bacon are salty enough for me.)
1/8 teaspoon black pepper
3 14 oz cans chicken broth (I did 2 cans broth + 1 can water.)
optional: 1/2-1 teaspoon liquid smoke (I splurged at the store - like $1.50 for a little bottle, but a little goes a LONG way - it's a fun and delicious little addition!)

Directions:
Slice bacon into bite-size pieces. Cook in a large stock pot until crisp. Remove bacon to drain on paper towels. Reserve 1 Tablespoon bacon drippings in pan and discard the rest.

Add diced onion and garlic to pan with reserved bacon drippings and saute for about 2 minutes. While you do this step contemplate if there anything in the world that smells as good as garlic and onion sauteing in bacon drippings.  (Mmmhmmm - yummy!)

Add diced ham, beans, smoked paprika, salt and pepper to pan and stir to combine. Then add the broth and the potatoes. Bring soup to a boil and then reduce to a simmer. Simmer for about 15 minutes or until potatoes are tender. Remove from heat and stir in bacon and liquid smoke to taste if you choose to use it.

Take 3 cups of the soup and place in the blender (leave the plug in the lid off to let steam escape and cover with a paper towel to avoid splashes while you blend). Blend until completely smooth. You could also use an immersion blender in place of a blender if you have one.

Add blended soup back to pot and stir to combine. Add additional salt and pepper  to taste. The need for salt really depends on the ham and bacon you use so she kept it low on purpose. Ladle into bowls and top with extra bacon if desired.  It's also great with some crunchy croutons on top!

Makes about 8 cups.

Notes:
One of my most favorite Saturday afternoon meals growing up was a piping hot bowl of Campbell's Bean With Bacon Soup and a piece of toast with cheese on top.  And a glass of milk.  Mmmm.  Delicious memories.  When I stumbled across this homemade version, I knew I had to give it a whirl.  It did not disappoint!  Hearty, warm, delicious.  And I'm sure a little more on the healthy side than the canned stuff.  I will be making this one again, for sure.