Thursday, August 30, 2012

Homemade Re-fried Pinto Beans

Super easy to make your own refried beans!

Cooking Beans:
1 lb. dry pinto beans, sorted and rinsed
8 cups hot water
2 tbsp. salt
1 tbsp. oil
1/4 onion, rough chop
1-2 cloves of garlic, mashed

Put beans on the bottom of crockpot, add water. Mix in salt, oil, onion and garlic. Cook on high for 4-5 hours. Add more water while cooking if needed. Discard onion and garlic when beans are cooked.

Refried Beans:
1 lb. cooked pinto beans
1/2 cup onion, chopped
1/3 cup oil
Salt to taste
Garlic, minced (optional)

Saute onions in oil until soft and clear (don't burn). On med-high heat, add drained beans a little at a time. Smash them while you add them. Add liquid from the beans until desired consistency is reached. If you prefer a smooth texture, you can blend the beans with an immersion blender (hand blender) or hand mixer. Add salt and garlic to taste. Heat until bubbling. Serve hot with cheese!


28 oz. whole peeled tomatoes
1/4 to 1/3 small onion
1/3 bunch of cilantro, washed and ends trimmed off
1/2 to 1 jalapeno, seeded and de-veined (leave some seed for heat)
1 tsp. salt
1 tsp. cumin (optional, but adds a nice smokey undertone)
Juice from 1/2 to 1 lime

Place all ingredients in blender or food processor.  Blend for a few seconds to incorporate.  Do not over blend.  If possible refrigerate before serving so ingredients have a chance to meld!

Saturday, August 25, 2012

Basic Buttercream Frosting

3 sticks butter, softened
2 lbs. powdered sugar
1 tsp pure vanilla extract
whipping cream or 1/2 and 1/2 – enough to thin frosting to desired consistency
Beat butter in mixer on medium high  for 2-3 minutes or until pale and creamy.  Reduce speed to medium and add sugar, 1/2 cup at a time.  Beat well after each addition increasing speed to high after all sugar is added. 
Add vanilla and food coloring if desired.  Beat until buttercream is smooth.  Can be refrigerated for several days if covered.  If refrigerating, bring to room temperature before using and beat on low until smooth.

Monday, August 20, 2012

Ginger's Toco Salad

Mexican Hash (Taco Salad)

1 lb. ground beef -  browned with chopped onion

1 pkg. Zatarains's Black Beans and Rice- prepared

Mix together and add 1 small can Mexican stewed tomatoes

(cut smaller if desired)

1 can green chilies (about 4 oz.)

½ C. Salsa

(when making for a large group you can add 1 can black beans with juice)

Serve over chips with:

Chopped lettuce

Grated Cheddar Cheese


Sliced olives

Sour Cream

Chopped tomatoes

(can also serve in a tortilla wrap)

Sunday, August 19, 2012



  • 1/4 cup vegetable oil
  • 1/2 cup popcorn kernels
  • 1/4 cup sugar
  • Popcorn Salt


Heat the oil over medium-high heat. add the popcorn. When the oils sizzles, sprinkle the sugar over the kernels. Cover the pan and crank handle until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.

Side notes: I don't think a full 1/4 cup oil is necessary.  You can reduce the oil by almost half.  Of course, if you use the full amount it will taste great too.  :)
If you don't have a crank stove-top popper, you can use a heavy duty pan and lid. While corn is popping make sure to shake the pan.


This is a recipe from the famous "Killians"  who have a professional pop corn business.

4 Quarts popped popcorn
1 cup pecan halves
1 cup whole almonds
1 cup ribbon coconut

Mix in a big round bowl until completely mixed together

1 cup butter
1 1/2 cup sugar
1/2 cup light corn syrup
Bring to a boil and boil exactly 1 minute, take off heat and add 1 teaspoon of vanilla
pour over popcorn mixture!
Spread out on wax paper, voila...YUM