Hot Bean Soup

Ingredients

• Servings: 4
• 1 cup pinto beans, drained
• 2 cups garbanzo beans, drained
• 2 cups water
• 1 teaspoon chicken bouillon powder
• 1/4 teaspoon hot pepper sauce

Recipe

Preparation Time: 1 min Cook Time: 5 mins Ready Time: 6 mins


• place pinto beans and garbanzo beans in a medium sized stock pot with water. cook for 5 minutes over medium-high heat and then add chicken bouillon granules. mix well and add hot pepper sauce.
• once heated through mash the beans and serve.

Gluten-free Impossibly Easy Breakfast Bake

Ingredients

• Servings: 12
• 1 (16 ounce) package bulk lamb sausage
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped
• 3 cups frozen hash brown potatoes
• 2 cups shredded cheddar cheese
• 3/4 cup bisquick™ gluten free mix
• 2 cups milk
• 1/4 teaspoon pepper
• 6 eggs

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oven to 400 degrees f. spray 13x9-inch (3-quart) glass baking dish with cooking spray. in 10-inch skillet, cook sausage, bell pepper and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain. mix sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
• in medium bowl, stir bisquick mix, milk, pepper and eggs until blended. pour over sausage mixture in baking dish.
• bake 30 to 35 minutes or until knife inserted in center comes out clean. sprinkle with remaining 1/2 cup cheese. bake about 3 minutes longer or until cheese is melted. let stand 5 minutes before serving.

mom's chicken and dumplings (slow cooker version)

Ingredients

• Servings: 6
• 4 (14.5 ounce) cans chicken broth
• 3 (12.5 fl oz) cans chunk chicken (such as kirkland®), drained and broken into chunks
• 4 baking potatoes, peeled and cubed
• 4 carrots, sliced
• 2 cups chopped broccoli
• 1 cup water
• 2 tablespoons quick-mixing flour (such as wondra®)
• salt and cracked black pepper to taste
• 2 1/4 cups all-purpose baking mix (such as bisquick®)
• 2/3 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• stir chicken broth, chicken, potatoes, carrots, and broccoli together in a slow cooker.
• whisk water and quick-mixing flour together in a bowl until a paste-like consistency is reached; stir into slow cooker mixture. season with salt and pepper.
• cook on low for 5 hours. stir baking mix and milk together in a bowl. drop milk mixture by the teaspoonful into the slow cooker on top of the chicken mixture. continue cooking, turning the dumplings once, until dumplings are cooked through, about 1 hour more.

Delectable Deviled Eggs

Ingredients

• Servings: 12
• 6 eggs
• 1/2 cup mayonnaise
• 1 1/2 teaspoons barbeque seasoning
• 1 tablespoon prepared dijon-style mustard
• 2 tablespoons lemon juice
• 1 dash ground black pepper
• 1 (2.25 ounce) can sliced green olives, drained

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 42 mins


• place eggs in a medium saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool and peel.
• slice eggs lengthwise. remove yolks and place in a sieve. using a spoon or fork, force egg yolks through a sieve into a small bowl.
• into the bowl with the egg yolks, mix mayonnaise, barbeque seasoning, prepared dijon-style mustard, lemon juice and ground black pepper. place the mixture in a plastic ziplock bag. cut one corner from the bag, and pipe the egg yolk mixture into the egg whites. top with sliced green olives. chill in the refrigerator until serving.

Walnut Cinnamon Swirl

Ingredients

• Servings: 1
• 1 cup milk, room temperature
• 1 egg, beaten
• 2 tablespoons butter, softened
• 1 1/2 teaspoons salt
• 3 tablespoons white sugar
• 3 cups bread flour
• 2 teaspoons bread machine yeast
• filling:
• 3 tablespoons butter, melted
• 2/3 cup brown sugar
• 3/4 teaspoon ground cinnamon
• 1 cup chopped walnuts
• 1 cup raisins
• topping:
• 1 egg, beaten
• 1 tablespoon water
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place milk, one egg, two tablespoons butter, salt, 3 tablespoons sugar, flour and yeast in bread machine pan. select dough cycle, and press start.
• when cycle is complete, remove dough from machine, punch down, and let rest for 5 minutes. roll out on lightly floured board into an approximately 24x10 inch rectangle.
• brush the dough with 3 tablespoons melted butter, then sprinkle with brown sugar, cinnamon, 1 cup nuts and raisins. roll up tightly, jelly roll style from the longer side. place on a greased baking sheet, shape into a ring, and seal ends. mist with warm water, cover with plastic wrap which has also been mist with water, and let rise in a warm place until doubled in size, approximately 1 hour.
• preheat oven to 375 degrees f (190 degrees c). in a small bowl, beat together 1 egg and 1 tablespoon water; set aside.
• just before baking, brush dough with egg mixture, sprinkle with remaining 1/2 cup walnuts. bake in preheated for 20 to 25 minutes. this is a dense ring and if it browns too quickly, just cover with foil and continue to bake.

Sausage Cheese Cornbread

Ingredients

• Servings: 1
• 1 pound ground sausage
• 1 small onion, chopped
• 1/4 cup chopped green bell pepper
• 1 1/2 cups self-rising cornmeal
• 2 eggs
• 1 (8 ounce) can creamed corn
• 1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr


• place sausage and onion in a large, deep skillet. cook over medium high heat until evenly brown. drain well and set aside. preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch baking pan or casserole.
• in a large bowl, combine green pepper, cornmeal, eggs and creamed corn. pour half of the batter into the prepared pan. sprinkle batter with sausage, onions and cheese. pour on remaining batter.
• bake in preheated oven until brown, about 35 to 45 minutes.

Maraschino Cherry Pound Cake

Ingredients

• Servings: 1
• 1 1/2 cups shortening
• 6 eggs
• 1/2 teaspoon baking powder
• 1 tablespoon butternut flavored extract
• 3 cups white sugar
• 3 3/4 cups all-purpose flour
• 3/4 cup milk
• 3/4 cup maraschino cherries, chopped
• 3 ounces cream cheese
• 1/4 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1/4 cup maraschino cherries, chopped
• 1/2 cup flaked coconut (optional)

Recipe

• in a large bowl, cream the shortening and the white sugar together until fluffy. add eggs one at a time to the creamed mixture, beating well after each addition. add the flavoring.
• in another bowl, combine flour and baking powder together. add these dry ingredients alternating with the milk to the creamed mixture. stir 3/4 cup chopped cherries into the batter.
• pour batter into a greased tube pan, and bake at 350 degrees f (175 degrees c) for 1 1/2 hours.
• to make the frosting: cream together the cream cheese and the butter in a small mixing bowl. gradually add the confectioners' sugar. stir in the 1/4 cup cherries and coconut. frost cake when cool.