Tuesday, February 15, 2011

Cornbread Casserole

My Mom made a casserole like this when I was little and I loved it! However, I've never asked her how she made it, I just went from memory. It turned out just like I remember. We loved it (the kids needed ketchup to tone the spice down) I liked that it was quick and easy and that the ingredients can be stored in the pantry/freezer for a last minute dinner.

1 lb. HB
1 white onion, chopped
garlic powder, chili powder, salt & pepper
1 can corn, drained
1 can pinto beans, drained a little
1 15 oz. can tomato sauce
1 TBS chili seasoning (I use Williams)
1 box Jiffy cornbread, made as directed on package

Preheat oven to 400 degrees. Place hamburger and onion in skillet. Season with garlic, chili powder, salt and pepper. Cook hamburger until done, approx 10 minutes. Add rest of ingredients (except cornbread) to skillet. Simmer for a few minutes. Make cornbread as directed. Place skillet ingredients in a 2 quart baking dish. Top with cornbread. Bake for 20 minutes or until cornbread is baked all the way through and golden. Let it rest for 10 minutes or however long you have. Mine set for almost 20 minutes and it was still steaming when served.

Tuesday, February 8, 2011

Pinto Beans

These are some our favorite beans to eat aside our favorite Mexican dish. They're quick, easy and healthy. Not much else to say besides, enjoy now because they're musical
later :)

1 large can pinto beans
1 red mirasol pepper, chopped (by jalapenos but not near as spicy.Use jalapeno if you want spice)
minced onion
1 close chopped garlic and dried garlic
1/2 pkg pre-cooked bacon, chopped
cilantro, to taste (i used a handful)

Heat sauce pan on medium heat, add bacon. Cook until it's greasy again. Add pepper, onion and garlic. Cook 1 minute. Add beans and cilantro. Simmer for 20 minutes or until dinner is ready.

Tuesday, February 1, 2011

Crab Rangoon Dip

This just gets you in the mood for Chinese Food, just to warn you! It's a good dip that travels well. So, if you need something different for your Super Bowl Party, this could be a nice change. My kids also like this dip and it's not spicy so it can be enjoyed by most people. I buy the won ton strips that my local grocery store makes and sells by their Chinese Express restaurant/Deli section of the store and they work well (however, if you make your own, they're bigger and better for dipping). If if you can't find those, I have included the recipe to make your own. Also, add anything that you might think will make it taste more like your favorite Crab Rangoon, the recipe is flexible. Enjoy!

8 oz block of cream cheese
2 TBS milk
1/4 tsp garlic powder
6 oz. imitation crab meat
1/4 cup sliced green onions (keep chive tops for topping)
1 tsp dried parsley
1/4 cup sweet and source sauce
1 package won ton wrappers
Parmesan cheese (just a sprinkle)

Soften cream cheese in microwave (approx. 15-20 sec). Stir in rest of ingredients besides wrappers, chives and Parmesan. Spread in serving bowl that is oven safe and sprinkle with Parmesan (or you can microwave it). Bake for 10-15 minutes until warm, not too long. Remove from oven, top with chives and serve.

If making your own won ton strips, cut each wrapper in half and spray with non-stick cooking spray. Bake at 375 degrees for 5-7 minutes or until slightly brown.

Or, another version is to pre-bake won ton wrappers in muffin tin, leave them in there and fill with dip and bake to warm up. Top with chives.