15 bean soup

This recipe is from 365daysofcrockpot.com:

1 (20 oz) package of Hurst's HamBeens Brand 15 Bean Soup
7 cups water
1 lb ham, cut into cubes
1 tsp salt
2 red bell peppers
1 cup heavy cream
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
Parmesan or romano cheese, for topping (I prefer Romano)

1. The night before, place the beans in a  large bowl. Save the seasoning packet for later. Cover the beans completely with water and allow to soak for at least 8 hours.
2. Drain and discard water from beans. Place beans in a large slow cooker. Add in 7 cups of water and salt and ham. Cover and cook on low for 8-10 hours.
3. Slice red peppers into strips and place on a foil-lined cookie sheet in one layer. Place in a 425 degree oven and let roast for 30 minutes. Combine roasted red pepper and heavy cream in a blender. Blend until pureed.
4. Pour contents of the blender into the slow cooker. Add the seasoning packet, garlic powder, onion powder, salt and pepper. Stir
5. Ladle into bowls. Top with cheese.

Makes 8-10 servings.

Uruguayan Bean and Noodle Stew

This is a little spicier than what people actually eat in Uruguay, but if you leave the pepper out it's pretty authentic.

4 cups of water

2 cups of pinto beans

1 small acorn squash, chopped

1 1/3 cup of chopped bacon

2/3 cup of chopped white onion (or yellow)

2 teaspoon minced garlic

2 teaspoon of black pepper

1/2 cup of corn

1/2 diced carrots

2-3 tsp salt

2 cups of dry penne pasta

The night before eating, rinse beans. Soak in the 4 cups of water.

Put beans and the water they soaked in into the crockpot. Combine remaining ingredients except salt and pasta in crockpot. Cook on low for 9 to 11 hours. Add salt anytime in the last two hours of cooking. Boil pasta separately, then drain and add to the crockpot when about 5-10 minutes remain.

Serves 4-5

Unte

1 beef hot dog

1 Roma tomato

2 eggs

A little butter or oil.

Salt

Bread or rolls

Cut hot dog into circular pieces. Heat butter or oil in frying pan over medium high heat. Peel tomato. Fry hot dog and chop the peeled tomato. When hot dog starts to brown, add tomato, salt to taste. Cook until there is a substantial amount of tomato juice in the pan. Add eggs, stir occasionally. When eggs are done it will still be a little runny due to the tomato juice. Eat with bread.

Serves 1

Chicken White Bean Chili

1 cup of dry navy beans, rinsed

1 red potato, peeled and chopped into small pieces 

1 cup of corn

1 1/4 cup Chicken, chopped (this is about one large breast)

1 Roma tomato, chopped

1/4 cup onion, chopped

1 tsp Oregano

1 tsp Chili powder

1/2 tbsp Salt

1 tsp Crushed red pepper flakes

1 poblano pepper, chopped

1 4oz can of green chilis

Combine all ingredients in crockpot. Cook on low about 8 hours.

Eat with tortilla chips and shredded cheese.

Serves 4-5

Snickerdoodle Blondies

I have made this recipe twice but it has disappeared both times before I could get a picture of it. I guess it's a winner! I'm sure Sabrina will love these--an easy Snickerdoodle! 

Oven 350° 
Makes 24 large blondies

4 cups flour
3 teaspoons baking powder
1½ teaspoons salt
1½ teaspoons cinnamon
⅓ teaspoon nutmeg
3 cups brown sugar
1½ cups butter, softened
3 eggs
1½ tablespoons vanilla
3 tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350°. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl. Set aside. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Spread the dough evenly onto a greased 11 x 17 baking sheet. Combine the 3 tablespoons of sugar and 3 teaspoons of cinnamon and sprinkle evenly over the surface of the batter. Bake for 25 to 30 minutes at 350° or until the surface springs back when gently pressed. Cool completely before cutting.

Oatmeal Fruit Cookies

Oven 350°
Makes 3 dozen

1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats or quick oats
1 to 1 1/2 cups dried fruit, chopped
(If using apples, add 1 teaspoon more of cinnamon. I've tried apricots, apples, cherries and raisins. Cherries are my favorite because of the bright flavor. The ones in the picture are apple.)

Cream butter and sugars. Beat in eggs and vanilla. Combine flour, cinnamon, baking soda and salt. Gradually add to creamed mixture and mix well. Stir in oats and fruit. Drop by rounded tablespoonfuls onto ungreased baking sheet. Bake at 350° for 12 minutes. Cool on wire rack and store in airtight containers.

Pain à L'Ancienne

Oven 500°
Makes 2 to 6 loaves

6 cups flour
2¼ teaspoons salt
1¾ teaspoons yeast
2¼ to 3 cups ICE water

Combine ingredients with 2¼ cups ice water in a bowl and knead for 5 to 6 minutes with dough hook. The dough should be sticky on the bottom of the bowl but it should release from the sides of the bowl. If not, sprinkle in flour or water until this occurs. Lightly oil a large bowl and transfer the dough. Cover with plastic wrap and refrigerate overnight.

The next day, remove the dough from the refrigerator and leave at room temperature for two to three hours or until the dough has doubled in size. When the dough has doubled, shape into baguettes. (I made six for this batch and found them a little small. I'll try three next time.) Place the baguettes on a cookie sheet lined with parchment paper. Preheat the oven to 500° with an empty metal pan on the bottom rack. When the oven is ready, place the cookie sheet in the oven and pour 1 to 2 cups cold water into the hot preheated metal pan to create steam. Reduce the oven to 475° and bake for about 20 minutes or until the internal temperature reaches 205°.