Andrea's Lemon Cheesecake Bars

1 pkg. Betty Crocker Super Moist Lemon Cake Mix
1/3 C. butter softened
3 eggs-divided
1 8 oz. pkg. cream cheese, softened
1 C. powdered sugar
2 tsp. grated lemon peel
2 T. lemon juice

Heat oven to 350 degrees.  Beat dry cake mix, butter and 1 of the eggs in large bowl w/ electric mixer on low until crumbly.  Press into bottom of ungreased 13" x 9" pan.  Beat cream cheese in med. bowl on med. speed till smooth.  Gradually beat in powdered sugar on low speed.  Stir in lemon peel and juice until smooth; Reserve 1/2 c. and refrigerate.  Beat remaining 2 eggs into remaining cream cheese mix on med. till blended.  Spread over cake mixture.  Bake about 25 min. or until set. Cool completely about 1 hr.  Spread w/ reserved cream cheese mix.  Refrig. for 3 hr. or until firm.  Cut into 8 rows by 6 rows.  Store in refrig.   48 bars  High altitude (3500-6500 ft.) decrease butter to 1/4 c.

Linguine with Avocado and Arugula Pesto

Ingredients:

1 pound linguine pasta
2 medium avocados, halved, peeled, ad seeded (about 12 oz. total)
3 C. baby arugula leaves (3 oz.)
1 packed cup fresh basil leaves
3 Tble. fresh lime juice (from 2 large limes)
2 cloves garlic, peeled and smashed
1 tea. kosher salt
1/2 tea. freshly ground black pepper
1 C. grated Parmesan (4 oz.)
1/2 cup sliced almonds, toasted (arrange in single layer on a baking sheet.  Bake in a preheated 350     degrees oven for 8-10 minutes until lightly toasted.  Cool completely before using.)

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, approx. 10-12 minutes.  Drain and reserve about 1 cup of the pasta water.  Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocados and place in a food processor.  Add the arugula, basil, lime juice, garlic salt, and pepper.  Blend until smooth.

Pour the pesto over the warm pasta and toss together.  Add the cheese and almonds and toss together until coated, adding the pasta water, as needed to loosen the sauce.

Andrea's Taco Soup

2 cans pinto beans
1 can enchilada sauce
2 cans kidney beans
1 can hominy
1can black beans
1 can chili w/beans
1 bottle V8 juice
1/2 to 1 # browned ground beef (drained )
Onion and garlic (brown with beef)
Frozen veggies (carrots, peas, green beans, corn)

Combine and cook (the longer the better). Serve over fritos or cornbread. Toppings: avocado, shredded cabbage, green onions, cheese, sour cream.

Mexican  Cornbread

 

1 1/2

cups shredded sharp Cheddar cheese (6 oz)

3/4

cup buttermilk

1/3

cup butter

2

eggs, slightly beaten

1

can (8.5 oz) cream-style corn

1

can (4.5 oz) Old El Paso® chopped green chiles

1

cup cornmeal

1

cup all-purpose flour

1

teaspoon baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

Tweeks: Add chopped onion or chopped green onion to green chiles for sautéing. Fresh ground cornmeal is divine. Have used mild cheddar cheese instead of sharp.

Saute onion and green chili in 1/3 C. of butter. Set aside. In medium sized bowl mix together cornmeal, flour, baking powder, baking soda and salt.  Whisk eggs into buttermilk and add cream-style corn.  Add wet mixture to dry mixture and just stir just until dry mixture is wet.  Fold in sauteed onion and green chiles (including butter) and cheese.

Pour into lightly greased 9X13" baking dish. Bake in preheated 300 degree oven for 1 hr. until golden brown and inserted toothpick (in middle of dish) comes out clean.

Andrea's Chili Beans

Ingredients

• 2 slices bacon, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 pound ground beef
• 1 (12-ounce) bottle beer
• 3 cups black beans
• 2 (14-ounce) cans tomato sauce
• 1 (14-ounce) can crushed tomatoes
• 2 1/2 tablespoons chili powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon cocoa powder
• Kosher salt
• Sour cream, for garnish
• Grated Cheddar, for garnish
• Chopped scallions, for garnish

Directions

In a large saucepan or small Dutch oven, cook the bacon over medium heat until the fat renders and the bacon is cooked, about 5 minutes. Add the onion and cook until the onion softens, about 5 more minutes. Add the garlic and cook for another minute. Add the beef and cook until no longer pink. Raise the heat to medium-high, deglaze with the beer, and allow to bubble and boil for 2 to 3 minutes. Add the beans, tomato sauce, crushed tomatoes, chili powder, red pepper flakes, cocoa, and salt. Stir to combine well. Simmer for 30 minutes, or more, and serve with sour cream, shredded cheese, and chopped scallion, if desired.

TWEEKS: Use Beef or Vegetable Broth instead of beer.  Use sautéed chopped cremini mushrooms instead of ground beef. Use canned Pinto beans with Black beans.

Granny's Beans

Ingredients

Dry Pinto Beans
Dried Onion
Dried Garlic (or fresh minced)
Ham Hock

Sort through beans looking for rocks and unsightly irregular beans; rinse.  Add water to generously cover the beans( approx. 2" above beans; does not need to be exact)  Add dried onions and garlic.  Let sit overnight to soften dry beans.  Next day, drain beans and rinse under cold water.  Place in pot and add ham hock.  Add water to beans to 1"-2" above beans.  Bring water to boil and then lower heat to low and cook 6-8 hours until beans are soft and liquid is slightly thickened.  Add additional water to beans during cooking process to keep from drying out; always keeping beans covered with water.  After cooked add salt to taste and preferably let sit for 1 hour, covered, before serving.  They can be served as soon as they are done as well. May remove ham hock or strip it of it's meat and add to beans.

Quick Soaking Method:
After sorting and rinsing beans, add onions and garlic.  Cover generously with water and bring to boil.
Turn off heat and cover.  Let beans sit for 1 hour covered.  After sitting for the hour, drain and rinse;  Then follow recipe above (at point of "Place beans in pot").

Deviled Eggs

Hard Boiled Eggs (10)
Garlic Salt (to taste)
Garlic Pepper (to taste)
Onion Powder (to taste)
Vinegar (to smell)
Mustard
Mayonnaise
Tweets: Parmesan Cheese and Chopped Green Onion

Cut eggs into halves.  Place yolks in a bowl and mash with pastry
 cutter or folk.  Add garlic salt, garlic pepper and onion powder. Mix together.  Add vinegar to smell and mix (mixture should be fluffy not runny).  Add mustard and mayonnaise a little at a time until it's to the consistency you prefer.  Be careful not to add to much that the mixture becomes runny.  Add parmesan cheese and green onions to taste (if preferred).  Stuff egg white halves.  Top with paprika. Chill and serve.