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°.

Church Supper Chocolate Cake

This is great for church suppers because it's easy, filling, healthy and delicious!

Oven 350°
Serves 15

1½ cups oatmeal
1½ cups water
¾ cup butter, melted and cooled
2 cups sugar
2 eggs
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup cocoa
2½ cups flour 

In a small bowl, soak the oatmeal in the water for at least five minutes. Cream butter and sugar together until fluffy. Add eggs and vanilla. Add soda, powder, salt, cocoa and flour and mix well. Add oatmeal mixture and mix until well-blended. Pour into greased 9 x 13 glass pan. Bake at 350° for about 35 minutes. Cool and top with chocolate icing.

Chicken Fried Chicken with Cream Gravy

Serves 4

Chicken:
4 boneless, skinless chicken breasts
1 egg
1/2 cup milk
1 to 2 cups all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts. Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. Set chicken pieces aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. With a long-handled fork, carefully place each chicken breast into the hot oil. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done through. Drain on paper towels.


Gravy:

After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot. Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried chicken recipe) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour. Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with a whisk to remove any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper to taste.

Cocoa Butter Cream Icing

4¼ cups powdered sugar
⅔ cup cocoa
dash of salt
½ cup butter, softened
1 teaspoon vanilla6 to 8 tablespoons milk

Sift powdered sugar, cocoa and salt and set aside. In a mixing bowl, beat butter and vanilla. Alternate adding sifted ingredients and milk to butter mixing well between each addition until you reach the desired consistency.

Devilishly Chocolate Cake

Oven 350°
Serves 12-16

1⅓ cups water
¾ cup cocoa
1¾ cups sugar
½ cup butter, softened
1 teaspoon vanilla
2 eggs
¼ teaspoon salt
1½ teaspoon baking soda
2¼ cups flour

Grease and lightly flour two 8-in round pans; cut a round piece of waxed paper to fit the bottom of each pan, place it into the greased pan and grease the waxed paper as well. In a small saucepan boil the water. Add the cocoa and mix well. Remove from heat and set aside. In a mixing bowl, cream the sugar, butter and vanilla until fluffy. Add the eggs one at a time, mixing well between each egg. Pour in about half of the cocoa mixture and, scraping the sides of the bowl, mix thoroughly. Add salt and soda and mix. Add flour and mix well. Add the last of the cocoa mixture and mix until just combined. Pour the batter into the pans. Bake at 350° for 35 to 40 minutes. Cool on rack. Ice with Cocoa Butter Cream Icing.

Baked Salmon

Oven 375°
Serves 2

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) salmon fillets

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Denise's Favorite Chocolate Chip Cookies

These cookies have a good flavor and remain puffy and chewy after cooling. Summer, I think I've found the perfect chocolate chip cookie recipe, finally!

Oven 375°
Makes 3 to 4 dozen

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
about 3 cups of flour
1 cup semi-sweet chocolate chips

Cream the butter and sugars until well-blended. Add eggs and vanilla and mix well. Add salt and soda and begin adding flour. After adding two cups of flour, add in increments of 1/4 to 1/2 cup until dough is no longer sticky and crumbs begin to form in the bottom of the bowl. The dough should not stick to your fingers. Add the chocolate chips and mix only until they are dispersed throughout the dough. Bake on a greased cookie sheet at 375° for 9 to 11 minutes. Remove from oven just as the edges begin to look golden. Leave on cookie sheet for 10 minutes to allow them to finish baking and to set. Remove to wire racks and cook completely.

Creamy Chicken Noodle Soup

Serves 8

8 cups chicken broth
6 1/2 cups uncooked wide egg noodles
2 10 3/4-oz. condensed cream of chicken soup
3 cups cubed, cooked chicken
1 cup sour cream
dried parsley

Boil noodles in the broth until tender. DO NOT DRAIN. Lower heat to medium and add soup and chicken. Heat through (about five to 10 minutes). Remove from heat and stir in sour cream. Garnish each bowl with parsley when served.

Cheesy Biscuits

Oven 425°
Makes 12

1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cream of tartar
3 cups flour
1/2 cup butter
2 eggs
1 cup sour cream
1/2 cup milk
1 cup shredded sharp cheddar cheese
shredded Parmesan cheese

Combine baking powder, baking soda, salt, cream of tartar and flour in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Add eggs, sour cream, milk and cheese and mix thoroughly. Drop biscuits onto an ungreased cookie sheet apportioning dough to make 12 biscuits. Sprinkle with shredded Parmesan cheese. Bake at 425° for 12 to 14 minutes or until golden brown

Zesty Italian Chicken

Serves 4 to 6

4 to 6 boneless, skinless chicken breasts
1 16-oz. bottle Italian dressing
1/4 cup Parmesan cheese

Place chicken in bottom of slow cooker and pour dressing over chicken. Sprinkle cheese on top. Cover and cook on High for 4 hours or on Low for 8 hours or until chicken is tender but not dry. Serve over cooked rice along with extra sauce from the chicken.

Apple Pudding Cake

Oven 350°
Serves 12

Cake:
1 1/2 cup sugar
3/4 cup butter
3 eggs
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3/4 tsp nutmeg
2 1/4 cup flour
1/2 cup chopped nuts
5 golden delicious apples, peeled and diced

Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 cup cream
2 tbsp flour
1/2 tsp vanilla

Cake: Mix sugar, butter and eggs well. Sift the soda, salt, cinnamon, nutmeg and flour together and add to the sugar mixture. Add nuts and apple. This mixture will be very thick! Pour into 9x13 inch pan and bake at 350 degrees for 30-40
minutes.

Sauce: Bring butter, sugars, cream and flour to a boil in medium sauce pan on medium heat, stirring constantly to avoid burning. Boil for at least 2 minutes and up to about 5 minutes. Remove from heat and stir in vanilla. Drizzle over the each square of cake before serving.

Peanut Butter Chocolate Chip Cupcakes and Chocolate Mousse Chocolate Chip Cupcakes

I'm still working on making them look pretty but it's surprisingly easy to make them look decent.

Oven 350°
Makes 30

Cupcakes
1 pkg. (18.25 oz) chocolate cake mix
1 pkg. (3.9 oz.) chocolate instant pudding
1 cup milk
½ cup sour cream
4 large eggs
2 cups (1 12-oz. pkg.) semi-sweet chocolate chips

Place cupcake holders in two 12-opening pans. Combine cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels. Pour into prepared baking cups filling each about ⅔ full. Bake for 20 minutes or until wooden pick inserted in cake comes out clean. Remove cups from pan to wire rack to cool completely. Bake remaining cupcakes in the same manner.

Peanut Butter Frosting
(Courtesy of Wilton)

1/3 C. shortening
1/3 C. butter
3/4 C. peanut butter
1 t. vanilla
4 C. powdered sugar
4 - 6 T. milk

Cream shortening and butter together. Add peanut butter and vanilla. Add powdered sugar one cup at a time, mixing between each addition. Add milk one tablespoon at a time until desired consistency is reached. Fill a ziploc sandwich baggie with frosting and seal closed. (The more full it is, the harder it is to manipulate the bag so don't worry about stuffing it full.) Cut off about ¼“ of one of the bottom corners and squeeze frosting out onto the cupcake in spirals.


Chocolate Mousse Frosting

2 C. heavy whipping cream
3 C. semi-sweet chocolate chips
2 C. powdered sugar

Measure chocolate chips out into a big mixing bowl. In a sauce pan, bring cream to a boil over medium heat. Pour over chocolate chips. Stir to blend the chocolate until it is mixed with the cream. Let it cool in the refrigerator. When it is completely cool, whip like you would whipping cream. Add powdered sugar and continue to whip until desired thickness is reached. Fill a ziploc sandwich baggie with frosting and seal closed. Cut off about ¼“ of one of the bottom corners and squeeze frosting out onto the cupcake in spirals.

Spanish Eggs

Oven 350°
Serves 12

16 eggs
2 cups milk
2 cups grated mozzarella cheese
2 cups grated cheddar cheese
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
8 to 16 ounces cooked breakfast meat (sausage, ham or bacon)
1 bunch of chopped green onions

Mix all ingredients and pour into lightly greased 9 x 13 inch pan or baking dish. Bake at 350° uncovered for 40 to 50 minutes. Serve with sour cream and salsa on the side.

Buttercream Frosting

Makes 3 cups stiff icing

½ cup solid vegetable shortening
½ cup butter, softened but not melted
1 lb. confectioners sugar (about 4 cups)
2 tablespoons milk
1 teaspoon vanilla

Cream shortening and butter. Add sugar, milk and vanilla. Blend on medium speed until all ingredients are mixed well. Blend a minute or two more until creamy in texture. If using a hand mixer and icing is not creamy, use high speed or add more milk a drop at at time. This icing can be refrigerated in an air tight container for up to 2 weeks. Rewhip before using.