Robyn's Bunch of Beans

My friend out here in New Orleans made our other friend's bean dip recipe. It is divine and addicting! This is great for if you ever need to bring something to a party! It's even better with tortilla chips with a hint of lime. It makes a ton too.

INGREDIENTS

3 cans dark red kidney beans
2 cans black eye peas (or garbanzo beans)
2 cans white beans
2 cans black beans
2 cans sweet corn
1 med purple onion, diced
4 avocados, diced
1 bunch cilantro (remove stems and chop up)
4-5 limes, juiced
1 bottle zesty italian dressing (we usually use fat-free)

INSTRUCTIONS

Combine and eat with tortilla chips, ones with a hint of lime make it even better!

Enjoy!

Thanks to Robyn Loader and Emily Brown for the recipe. :)

Tollhouse Chocolate Chip Cookies

These are our favorite chocolate chip cookies recipe. We use white chocolate chips, heath chips, peanut butter chips, and toffee chips sometimes too.

Prep time 20 min.
Makes 4 dozen

INGREDIENTS

2 1/4 C flour
1 tsp. baking soda
1 tsp. salt
1 C butter, softened
3/4 C granulated sugar
3/4 C brown sugar (firmly packed)
1 tsp vanilla
2 C chocolate chips (or any chips you have)
2 large eggs

INSTRUCTIONS

Preheat oven to 375 degrees fahrenheit.

Combine flour, baking soda, salt in a bowl and set aside. Beat butter, sugars and vanilla till creamy. Add eggs. Gradually add the flour mixture. Stir in Chocolate chips. Drop by teaspoons onto an UNgreased cookie sheet.

Bake 8- 10 minutes each.

Recipe found somewhere on Cookpad.com.

Missionary Peach Cobbler

I believe our friends called it the missionary peach cobbler, cuz this is just 3 simple ingredients, so cheap and easy. We loved it!

INGREDIENTS

2 cans peaches with juice

1 box yellow cake mix

1/2 C butter

INSTRUCTIONS

Set oven to 350 degrees Fahrenheit. 

Pour both cans of peaches into a 9x13" baking dish, juice and all. Pour yellow cake mix on top covering all the peaches. Do NOT mix. Then cut up butter into pieces and place evenly/sporadically over the top of the cake mix. Again, do NOT mix. 

Pop in the oven at 350 for 30+ minutes until it is golden on top. 

Enjoy! Thanks to the Hall family for the recipe!

Linguine Alfredo

Linguine Alfredo

1 Tablespoon butter
2 cloves garlic, minced
1 Tablespoon flour
1 cup milk
1/4 cup grated Asiago or Parmesan cheese
1/4 cup (2 oz) cream cheese
1 cup broccoli
1 red pepper, seeded and cut into bite sized pieces
1 carrot, thinly sliced
1/4 cup mushrooms, sliced
4 cups cooked linguine, 8oz uncooked

In a medium saucepan over medium-low heat, melt butter. Sauté garlic until fragrant, about 30 seconds. Whisk in flour, and cook for 1 minute. Gradually whisk in milk. Cook, stirring constantly, until slightly thickened. Whisk in cream cheese and Asiago or Parmesan cheese. Cook stirring, until smooth. Remove from heat and cover to keep warm.

Meanwhile, steam broccoli, bell peppers, mushrooms and carrots until tender-crisp. In a large bowl combine cooked pasta and steamed veggies. Add the cheese sauce and toss to coat throughly. Serve immediately.

Recipe from weight watchers.

Oven Fried Chicken with Honey Mustard Sauce

Oven Fried Chicken with Honey Mustard Sauce

Chicken:

4 boneless skinless chicken breasts

Salt and pepper to taste

2 eggs

1/4 cup milk

1 1/2 cups Panko bread crumbs (Japaneese bread crumbs)

1 teaspoon paprika

1/4 cup canola oil

1 cup flour

3/4 teaspoon garlic powder

2 Tablespoons fresh parsley, chopped

Sauce:

1/4 cup mayo

2 Tablespoons honey

1 Tablespoon Dijon mustard

1 Tablespoon mustard

Preheat oven to 375 degrees. Line cookie sheet with parchment paper and place cooking rack, or cookie cooling rack, on top. Set aside.

To make the honey mustard sauce, combine all ingredients and whisk together in a small bowl until smooth. Set aside.

Whisk eggs and milk together in a large shallow bowl. In another shallow bowl combine Panko bread crumbs, paprika, and oil with a fork. Season with salt and pepper to taste. In a third bowl, combine flour and garlic powder.

Working with one piece of chicken at a time, season both sides of chicken with salt and pepper. Dredge chicken in flour mixture, dip in egg mixture, then dredge in bread crumb mixture, pressing to coat. Place chicken on rack on baking sheet. 

Bake at 375 degrees for 35-40 minutes, until cooke through and crust is golden brown.

Serve immediately with honey mustard sauce and garnished with fresh parsley.

Recipe adapted from Damn Delicious.

Clotted Cream

When I first heard of clotted cream I had two thoughts. What in the world is clotted cream? And I am pretty sure you aren't supposed to eat cream if it is clotting. My friend introduced me to clotted cream when she held a little tea party at a local tea shop. I was very skeptical, but tried it anyway. It was delicious! It is like cream, but in the form of butter, with a slightly nutty flavor. You can eat it on scones, muffins, English muffins, breads, fresh fruit, etc. It is actually really easy to make. It just takes a lot of time waiting. Just make sure to get a heavy cream that is NOT ultra-pasteurized. Otherwise it will not work. You can eat clotted cream on scones, muffins, English muffins, breads, fresh fruit, etc.

Clotted Cream

1 quart heavy cream (not ultra-pasteurized!)

Pour cream into a medium oven safe dish. The cream should come 1-3 inches up the side of the pan. I used a CorningWear dish. You can also use a shallow Pyrex dish.

Place cream in the oven at your lowest heat setting, but no higher than 180 degrees, for 10-12 hours., until a thick, yellowish layer forms on top.

Gently remove from the oven and allow to cool at room temperature for 8 hours.

Cover and cool in fridge for an additional 8 hours. Then gently scrape off the top layer of thick cream into a small mixing bowl. Stir until smooth. Store in an airtight jar in the fridge for up to 1 week.