Monday, June 25, 2012

Kicked Up A Notch Black Beans

Yesterday we had dinner with our neighbors to thank them for all of the help they have given us.  They are amazing and we are so blessed to live next to them.  I had a King Ranch Chicken in the freezer so I made that and then we had chips and salsa, but I needed a side dish, so what did I have in the pantry was the question.  We found some black beans and went from there!

Kicked Up A Notch Black Beans

Slow Cooker Mexican Black Beans

Ingredients:
2 cans Black Beans (drain one)
1 can Rotel (drained)
Reserved liquid from cans

Directions:
1. Open the black beans and put one directly in the pot, drain the other and add.
2. Drain the Rotel and add to the beans.
3. Cook until warmed through.
4. If you need more liquid add from your reserved stash.

This is an easy dish that is quick to prepare and just adds a little bit to Black Beans.  We had the leftovers with chips today as a snack and it was even more yummy the second day!


Tuesday, June 19, 2012

Banana Bread

Haven't been doing much cooking lately with the arrival of Andrew six weeks ago. Here is my new favorite for banana bread. Hope you enjoy! Banana bread 1 1/2 cups sugar 1/2 cup butter 2 eggs 1/4 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups flour 3 large very ripe bananas, mashed 1/2 cup nuts, chopped 1 teaspoon vanilla extract Blend together sugar, butter, and eggs. Add dry ingredients, which have been sifted together. Add mashed bananas, chopped nuts, and vanilla extract. Pour into a greased loaf pan. Bake at 375°F degrees for 1 hour. Brush top with melted butter or glaze with confectioners icing, if desired, while loaf is still warm.