Black Bean Burgers

Remember the ward cookbook I was talking about? This is another winner from that book. This came from a girl that is super-model thin and absolutely adorable. So I thought I'd give it a try. 

My son didn't even blink and eye...he just thought it was a regular "hambugler." I was tempted to see if my husband would notice, but let's be honest I can't keep secrets. But we both loved it. It was super fast, super cheap, and super healthy. This will definitely be a regular, last-minute meal. 

I'd love to mess around with the seasonings and toppings. Let me know if you try this and put a spin on it and I'll share your ideas.

Enjoy!

{BLACK BEAN BURGERS}

click here for a printable version of this recipe

1 can black beans, rinsed & drained

1/2 tsp. cumin

1/2 tsp. chili powder

1 c. crushed saltine crackers (or similar cracker)

1 egg, beaten

1/4 c. cornmeal

2 T. oil

The makings:

Burger buns

Mayo

Mustard

Tomato

Avocado

Salsa

Place beans in a food processor. Cover and process until slightly mashed. Remove from food processor and mix in crackers and egg. Shape mixture into 4 or 5 patties, each about 1/2 inch thick. Coat each patty with cornmeal. Heat oil in skillet over medium heat and cook patties about 10 minutes, turning once, until crisp and thoroughly cooked on both sides. Place on toasted buns and add the toppings of your choice.

DIVINE Cold Wild Rice & Chicken Salad

This is absolutely fabulous. I belong to the LDS church, and for those of you the may not be familiar with this church, we are organized into ward groups according to our geographic area. So my ward has about 175 AMAZINGLY talented women. The young women (teenagers) put together a cookbook of all our ward's favorite recipes and sold the books for a fundraiser.  I've been happily trying the recipes in it. 

I highly recommend you organize a community cookbook, whether it be a family, church group, neighborhood, book club, school, etc. It's so great to have a book full of tried and true recipes from people you know and trust. I think it also helps you get to know each other too, by seeing what types of food you like to make. 

This was one of the first recipes I tried, because it came from a cute lady that I love to pieces and I knew it would be a winner. It definitely was!! I took it to a family gathering and it was one of the first dishes gone! Winner winner! (not that it's a competition or anything!) I didn't get a picture of it before it was gone, so I HAPPILY made it again for our little family. Absolutely delicious and BURSTING with flavor and goodness. You won't be disappointed in this one. It's definitely on my "favorites" list. Thanks Heather! Enjoy!

{COLD WILD RICE & CHICKEN SALAD}

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2 boxes Wild Rice mix (like Rice-a-Roni or Uncle Bens)

Juice of 1 lemon

1 lb. chicken, cooked & shredded (about 3 chicken breasts)

4 green onions, chopped

Red & yellow bell peppers, chopped
3 oz. sugar snap pea pods

1 avocado, chopped

1/2 c. cilantro, chopped

1/2 c. pecans, chopped

Dijon Vinegar Dressing

2 cloves garlic

1 T. Dijon mustard

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. sugar

1/3 c. olive oil

1/3 c. rice vinegar

Cook rice and let cool. In a large bowl combine, rice, lemon juice, chicken, green onions, red & yellow peppers. Top with vinegar dressing and chill for 2-4 hours. Just before serving add avocado, cilantro and pecans.

BBQ Baked Beans

This is a very traditional thing in my husband's family for BBQ's. Mine...not so much. But I'm trying to change that fact. I introduced this recipe at our last family BBQ and I think it was a hit! I always appreciate when I take an empty dish back home from a gathering. 

So, I'm not a BBQ Baked Beans expert, but I think these are pretty darn tasty. When my sister-in-law makes them she usually splits the batch in two different dishes, one with pineapple and one without. 

Either way, it really is a great addition to the Barbeque. Enjoy!

{BBQ BAKED BEANS}

click here for a printable version of this recipe

3 cans pork & beans

5 slices bacon, diced

2 medium onions, finely chopped

1 large green pepper, finely chopped

1 T. worcestershire sauce

1 T. molasses

1 tsp. prepared mustard

1 c. catsup

1/2 c. brown sugar

1 can chunk pineapple

Fry bacon, remove and set aside. Saute onion and green pepper in the drippings from the bacon until tender. Combine all ingredients and place in casserole dish. Bake at 300 degrees for 1 1/2 to 2 hours.

Sweet Cereal Snack Attack

Did you think I dropped off the face of the earth? I just went on a fantastic family vacation to San Diego. It was a blast!! We have a theory that we don't "cyber-announce" our vacations before hand. We had a neighbor announce on facebook that they were going camping. Their house was broken into that weekend. I don't know if there was a connection, but it made me think that it's probably best not to announce when your abode will be unoccupied. So, I just abandoned everything unannounced instead. 

Our trip was so much fun! Steve & I both got the "post-vacation blues" when we got home. What a fun city. I had never been there. And we had great company with us too. I have never seen my son fall asleep so quickly at night...he played harder than any 2-year-old ever has.

I made this Sweet Cereal Snack Attack to share with the group down there. It's a perfect little snack for car rides, camping trips, game nights, or late night cravings. Everyone loved it. It was that thing that you have to finally say, "Get this away from me, or I'll keep eating it."

In fact I got one of the best and funniest compliments about this from my 9-year-old nephew. As they were dropping us off at our house when we got home he turned to his mom and said, "Hey Mom, be sure to get Aunt Aly's recipe for drugs." I looked at her confused and she explained that's what they decided to nick-name this treat. I just wanted to clarify in case any of my neighbors might have heard him. I really don't have a recipe for drugs. Just for really addicting sweet cereal snacks.

Enjoy!

{SWEET CEREAL SNACK ATTACK}

click here for a printable version of this recipe

1 c. sugar

2 c. light corn syrup

3/4 c. butter

1/2 box Golden Grahams Cereal (or the generic version works great)

1/2 box Rice Chex Cereal

2 c. coconut

1 c. almonds, sliced

1/2 bag M&M's

Bring sugar, syrup, and butter to a boil. Stir constantly for 2 minutes. In a large bowl, mix cereals, coconut, almonds, and m&m's. Pour syrup over all and toss to coat. Spread on large cookie sheet to cool then store in a covered tupperware or large ziplock bags.

The Easiest Fruit Dip aka Brown Sugar Fruit Dip

This is SUCH an easy fruit dip recipe.  Although the Orange Ginger Fruit Dip remains my favorite fruit dip, this one is better for certain fruits. It was really good with cantaloupe and apple slices. Plus, with only 3 ingredients, this is one you can whip up {literally} in just a few minutes. 

Forget about waiting for an "event" to have fruit dip! Make it for just regular ole' Tuesday night dinners....like tonight! Thanks to my cousin, Courtney, for this one!

Enjoy!

{CREAMY BROWN SUGAR FRUIT DIP} 

click here for a printable version of this recipe

1 (8-oz.) pkg. cream cheese, softened

3/4 c. packed brown sugar

1 tsp. vanilla

Assorted fresh fruit  of your choice

Mix the cream cheese, brown sugar and vanilla together until fully incorporated. Serve with fresh fruit for dipping. Refrigerate leftovers.

Better Than Almost Anything Cake or Chocolate Toffee Cake

Ok, so most of you probably have heard an alternate name for this cake. But I'm trying to keep my blog family-friendly. Plus, I don't think my husband would appreciate it. So, we're calling this "Better than Almost Anything" cake.

And it's definitely one you should only make every couple years. It's so delicious, but holy cow there's a lot of stuff in it. I mean calorie-wise, this kills you. But if you were having a bad day, this is the cake you'd want singing the blues to you. 

I actually made this for my husband's birthday a few weeks ago. When we were first married, my mom called Steve and asked what he'd like for dessert for his birthday dinner celebration. He wanted this cake, but there was NO WAY he was going to say the actual name of it to his new mother-in-law. He got so embarrassed, he had to pass the phone to me. It was adorable. Another reason I love that man.

Enjoy!

{BETTER THAN ALMOST ANYTHING CAKE or CHOCOLATE TOFFEE CAKE} 

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1 package devil's food cake mix

1/2 (14-oz.) can sweetened condensed milk

6 ounces caramel ice cream topping

3 (1.4-oz.) bars chocolate covered toffee, chopped

2 c. whipped cream, c'mon make your own

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. 

Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan.

Black Bean Soup

I'm a big fan of black beans. Whenever there is a case-lot sale, I'm always stocking up on the black beans. Like for my corn and black bean dip. You should check that out.

But I saw this recipe and couldn't resist. Healthy stuff into a creamy soup. Topped with my favorite toppings: sour cream, green onions, and crushed tortilla chips. Delicious! I loved it. It was filling and nice to know there's healthy veggies hidden in all that goodness. Enjoy!

{BLACK BEAN SOUP}

click here for a printable version of this recipe

1 T. olive oil

4 large cloves garlic, roughly chopped

3/4 c. carrots, diced

3/4 c. celery, diced

1 c. onion, diced

2 cans black beans, rinsed and drained

1 (3.5-oz.) can green chilies

2 cans low-sodium beef broth

1 tsp. salt

1/8 tsp. black pepper

1/2 tsp. chili powder

1/4 tsp. cumin

1/2 tsp. dry oregano leaves

1 bay leaf

Juice from one lime

 

Toppings: sour cream, tortilla chips, grated cheese, chopped green onions.

Heat olive oil in a large stock pot over medium-high heat. Add carrots, celery, onion, and garlic and saute  about 5 minutes, until the veggies are starting to soften. Add black beans, chilies, and beef broth. Stir to combine. Add salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove pot from heat and be sure to remove bay leaf from soup. Place soup in a blender. Loosely, place lid on blender and puree soup until completely smooth.  Squeeze in the juice from one lime and pulse to combine. Serve with desired toppings.

Source: Our Best Bites 

Southwest Stuffed Bell Peppers

I'm sure many of you foodies, already know about this awesome food blog. But I just started looking at it a few months ago and I'm loving their recipes. Thanks ladies! You're doing an awesome job.

This is one that I knew I had to make. My husband lived in Bulgaria and this is one thing he LOVED to eat while he was there. I hadn't ever eaten stuffed peppers, let alone MAKE them. So I was happy to find a "foodie approved" recipe. It was a hit! 

This dish was true to it's claim, of being "stuffed." We were stuffed. Well, let me correct myself. I was stuffed. I think my husband happily finished mine. But it was a meal that didn't leave you feeling over-stuffed and yucky. It's healthy! And it's quite colorful too! I like when my meals have a variety of color to them. It makes me happy. Weird, maybe. But that's ok. Enjoy!

{SOUTHWEST STUFFED PEPPERS}

click here for a printable version of this recipe

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 T. salt
1/2 c. white rice

2 T. olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could substitute a small 3-oz. can of mild green chilies)
1 (14-oz.) can black beans, drained and rinsed
1 c. frozen corn kernels
2 green onions, sliced
1/2-1 tsp. chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp. kosher salt

1/4 black pepper

1 (14.5-oz.) can diced tomatoes, preferably fire roasted
1 1/4 c. jack or pepperjack cheese, divided
3-4 T. chopped fresh cilantro
Tortilla chips, crushed

Preheat oven to 350.  Prepare peppers by washing, slicing tops off, and removing insides.  Bring 4 quarts of water to a boil and add 1 tablespoon salt.   Boil whole peppers for about 3-4 minutes, until they begin to soften.  Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes (I thought this sounded so strange!!! It goes against all your natural rice-cooking tendencies. But it works, trust me).  Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat.  Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.  Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.  Place peppers in a baking dish.  Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro.  Stir to combine well and give it a taste.  Add additional salt, pepper, and chipotle powder to your liking.  

Place peppers in a baking dish with openings at the top. {Make sure the peppers stand upright on their own. You can place them next to each other to prop each other up. Or slice a tiny bit off the bottoms to make them sit evenly.} Evenly divide mixture between peppers. Top peppers with remaining 1/4 cup cheese and crushed tortilla chips.

Bake at 350 for about 30 minutes.