Monday, December 24, 2012

Cherry Fluff

Remember that cherry fluff I talked about at Thanksgiving?  Well, here it is.  This is a tradition with our family, we have it at any holiday gathering.  I love to eat it with ham (sweet and salty) or just by itself!  It is so fluffy and delicious.  Hope you enjoy it as much as my family does.
The lighting isn't great in this picture, so it doesn't do it justice!
Cream together cream cheese and sweetened condensed milk
Add cherry pie filling, crushed pineapple, and nuts.  Stir and add whipped cream and marshmallows!
 YUM, dreamy fluffy goodness

Grandma's Cherry Fluff
1 block cream cheese (8oz), softened to room temp
1 can sweetened condensed milk
1 can cherry pie filling
1 large can crushed pineapple, drained very well
2/3 cup chopped nuts
1 small tub cool whip
1 cup marshmallows

Cream together cream cheese and sweetened condensed milk with beaters.  Stir in cherry pie filling, nuts and pineapple until well combined.  Fold in cool whip and marshmallows.  Eat immediately to make sure it takes right Chill in fridge for at least 4 hours.  I usually make it the day before to make things easier.  Enjoy!!!!

Merry Christmas Everyone!!
God bless you all and I wish you the best.

Thursday, December 13, 2012

Black Bean Potato Burritos-Baked!

These are so delicious.  In New Mexico, Allsup's is everywhere.  It is a gas station, and they have these wonderful little things we like to call "gut granades."  I guess if you want the real name it is a chimichanga.  A fried burrito that is really good, but not good for you!  I used my Vegetarian Refried bean recipe (cut in half) to make black beans.  When they were done cooking, I added some skillet potatoes.  Then you fill giant tortillas, rub a little olive oil on them, and bake them.
 And toppings to follow
 This was how I had mine
These sound so good right now, I guess I need to make them again very soon!  It looks like the instructions are complicated, but it is pretty simple.  If you wanted to make it easier, you could use 2 cans of black beans and drain some of the juice.

Black Bean Potato Burritos-Baked
Beans (modified from my Vegetarian Refried Bean recipe)
1 T olive oil
1/2 a medium yellow onion, diced
 2 cloves of garlic, minced
1 jalapeno, diced
1 cup of dry pinto beans (mine was closer to 2 cups)
Water or broth (start with 2 cups and may need to add more)
S + P + garlic powder or fajita seasoning to taste
Heat olive oil in med to large pot over med-low heat.  Add onion to oil and let cook.  Sort pinto beans (no rotten looking beans or rocks).  Rinse beans well, and set aside.  Turn up heat to med and add jalapeno and garlic and stir.  After about 2 minutes (be careful not to burn garlic), add beans and about 2 cups water.  Bring to a boil and then lower heat to simmer for about 3 hours with lid on.  I made sure there was about 1 inch of water over my beans at all times so keep an eye on them, stir occasionally, and add water as needed.  When beans are done, get your potatoes ready.

2 med-large baked potatoes, washed and pierced
1-2 Tbsp olive oil

Microwave your potatoes with a wet paper towel wrapped around each.  Start with 3 minutes, flip them and do 3 more minutes.  You want them to be a little firm, but tender.  Let them cool and then cut into small cubes.  Heat your oil over med-high heat.  Put your potatoes in the oil, season to taste and cook until browned.  Preheat your oven to 450 to get ready for assembly.

6 Large tortillas
Beans and potatoes from above.
Shredded cheese

Lightly oil a large cookie sheet.  Assemble burritos (tortilla, mix, top with cheese and roll, folding both ends in).  Place on cookie sheet and spray with cooking spray or rub on olive oil.  Bake 10-15 minutes or until lightly browned and crispy.  Enjoy with your favorite toppings.  We had avocado, pico de gallo and sour cream with ours. 

Makes about 6 servings

Have a great weekend everyone!

Monday, December 10, 2012

Stuffed Sweet Potatoes

I went to find this recipe on my blog the other day and realized I didn't post it.  I made these a long time ago when my Mom was staying with me and we loved them.  She told me I need to post it so she has the recipe.  I also need to post it so I don't forget how I made them:)  Hope you enjoy them as much as we did.  Extra bonus: it is meatless! 
 Make your veggie mixture and stuff those suckers!
Top with cheese and enjoy

Stuffed Sweet Potatoes
2 med-large sweet potatoes
2 tsp. olive oil
1/2 cup sweet onion, chopped (could use less depending on your onion preference)
1 cup each of broccoli and cauliflower (I used 2 cups of the frozen mixture)
1/2 cup cottage cheese
1/4 cup shredded cheddar, plus a little extra 
Salt, pepper and Tony's creole seasoning to taste

Preheat oven to 400.  Pierce clean sweet potatoes all over.  Place on a baking sheet lined with foil.  Bake for 50 minutes or until tender (flip over halfway through).  
When you have about 20 minutes of bake time left, heat oil in a large skillet over medium heat.  Add onion; saute 4 minutes.  Add broccoli and cauliflower and seasonings; saute 2 minutes.  Reduce heat a little and add 1 Tbsp. water to the skillet.  Cover and cook for 6-8 minutes, until your veggies are tender.  Remove from heat and stir in cottage cheese and half your shredded cheese.  Split your potatoes; spoon vegetable mixture into potatoes.  Top with remaining cheese.  Enjoy!  I ate the whole potato, it was delicious and filling.

Happy Monday everyone.  Hope you had a good one.  

May the Lord of peace Himself give you peace at all times and in every way.
2 Thessalonians 3:16