Refried Black Beans

2 lbs dried black beans, sorted an rinsed

1 yellow onion, halved

1/2 fresh jalapineo, seeded and ribs removed, chopped

3 large garlic cloves, minced

1/4 tsp chili pepper 

1/4 tsp cumin

5 tsp salt

9 cups water

Place all ingredients in crock pot on high for 8 hours, covered. 

Add water as needed. Mash with potato masher or blend to desired consistency. 

Slow Cooker Meatballs and Sauce - Liz's

28oz frozen meatballs

1/4 cup brown sugar

1/3 cup honey

1/2 cup ketchup

2 Tbs soy sauce

3 cloves garlic, minced

Place frozen meatballs in slow cooker. 

Pour sauce over top. 

Cook on low for 4 hours, stirring occasionally.

Quick Yummy Chicken - Lexie's

1/2 cup mayonnaise

1/4 cup grated Parmesan 

4 chicken breasts

4 tsp. dry Italian seasoning 

Dry bread crumbs

425 degrees F for 20 minutes.

Mix Parmesan and mayo. 

Spread on raw chicken. 

Top breadcrumbs mixed with Italian seasoning.

Mini Pecan Pie - Lexie's

Total Time: 1 hr 55 min

Prep: 20 min

Inactive: 1 hr 10 min

Cook: 25 min

Yield: 24

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted

One 3-ounce package cream cheese, at room temperature

1 cup all-purpose flour

Nonstick cooking spray

1 large egg

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

Pinch of fine salt

1/2 cup pecans, finely chopped

Directions

With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.

Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray or canola oil.

In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.

Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

Green Bean Casserole - Lexie

- 2 cans cream of mushroom soup

- 1 cup milk

- 2 tsp soy-sauce

- 1/8 tsp pepper

- 2 pkgs 16oz green beans frozen, cooked and drained

- 1 can (6oz) french fried onion divided

1) In a bowl, combine soup, milk, soy sauce, pepper. 

2) Then fold in gently the cooked green beans. 

3) Spoon half mixture into 13"x9" dish. Sprinkle with 1/2 onions. Spoon remaining bean mixture.

4) Bake at 350 for 30mins or until heated through. 

5) Sprinkle with the remaining onions. Bake 5 minutes longer.

Serves: 

Lavender Lemon Tea Cookies - Lexie's

1 cup sugar

Grated zest of one lemon

3 tsp lavender

1 cup (2sticks) unsalted butter, softened
1 large egg

3 Tbs lemon juice (squeeze into separate bowl then measure out)

1 Tbs vanilla extract

1 tsp baking powder

Pinch of salt

2 1/2 cups flour

Cream together sugar and lemon zest. Add lavender, rubbing between palms to crush. Cream in butter. Add egg, mix. Add lemon juice and vanilla, mix. 

Combine dry ingredients. Mix with wet ingredients. Divide dough into logs, wrap in wax paper and refrigerate for 12 hours. 

Cook at 350 F until edges are browned. (8-10 mins)

Black Bean Soup - vegan

2 Tbs olive oil

1 small onion, finely chopped

1 Tbs chili powder

1 tsp ground cumin

2 1/2 cans black beans, drained

3 cups water

1/4 cup tomatoes, finely diced

2 cloves garlic, finely chopped

1/4 cup green pepper, finely chopped

1/4 tsp salt

1Tbs lime juice

4 Tbs sour cream at serving

1. Heat oil in large saucepan. Cook onion in it for 2-3 min. Add chili powder, cumin, peppers, tomatoes and garlic for 1 min. Add water, beans and salt. Bring to boil then reduce heart to summer for 10 mins. Remove from heat and add lime juice. 

2. Purée half of soup in blender. Stir back into saucepan. Serve with sour cream and chopped fresh cilantro.