Hot Bean Dip

1 can (16 ounces) refried beans
1 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sour cream
1 package (3 ounces) cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin


In a large bowl, combine the ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. 

Yield: 4-1/2 cups.

*Super Bowl favorite in our family!

Cornbread

1.5 cups flour
1 T. baking powder
1/2 cup yellow cornmeal
1/4 cup sugar
1/2 tsp salt
1 egg
1/2 cup butter
1/2 cup sour cream
2/3 cup whole milk

Mix ingredients together. Heat some oil in a cast iron skillet, and add the batter. Cook on stovetop for 1-2 minutes. Place in 350 degree oven and cook for 25 minutes. I usually double the recipe and bake for 40 minutes.

Jam Thumbprint Cookies

Basic Cookie Dough:

2 1/2 cup softened butter
1 cup sugar
5 cups flour
1/4 tsp. salt
1 tsp. almond extract

Icing:

1 cup powdered sugar
1/4 cup butter
1 tsp. vanilla
1 T. milk

Shape dough into 1 inch balls, place on cookie sheet. Press center of cookie dough down using the bottom of a 1 teaspoon measuring spoon. May need to dip in flour to prevent sticking. Place a spoonful of jam in each indentation. Bake at 350 for 8-10 minutes. Remove from oven. Cool slightly and drizzle with powdered sugar icing.

Recipe from Laura. 

Moroccan Kidney Bean and Chickpea Salad

1 small garlic clove, chopped
1 tsp. salt, divided
1/2 olive oil
1/4 cup lemon juice
2 tsp. cumin
1/4 tsp. cinnamon
2 (15 oz.) cans dark red kidney beans, rinsed
15 oz. can chickpeas/ garbanzo beans
1 cup finely diced carrot
1 1/2 cups chopped fresh parsley
1/2 cup chopped fresh mint (optional)

Sprinkle garlic with 1/2 tsp. salt and mash with the side of a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 tsp. salt, oil, lemon juice, cumin and cinnamon, and whisk to combine. Stir in the kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold. If making ahead, add mint just before serving. Serve with couscous or quinoa.

Recipe from Laura.

Grandma's Oatmeal Cookies

1 c. margarine (I use butter)
2 1/2 cups sugar
1 cup molasses
4 eggs
4 1/2 to 5 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 cups oats
raisins

Cream butter and sugar. Add eggs and molasses. Sift dry ingredients and add. Mix in oats; add extra flour if needed. You don't want them too stiff or too sticky. Bake at 400 for 8-10 minutes.

Recipe from Grandma Farrell. She made them often when we would go to her house or to the cabin.

Butter-Topped Bread

4 and 1/2 teaspoons dry active yeast (or two packets)

3/4 cup warm water

1/4 cup granulated sugar

1 tablespoon salt

3 tablespoons unsalted butter, room temperature and cut into pieces

2 and 2/3 cup additional warm water

9-10 cups all-purpose flour 

4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves

Additional butter/cooking spray, for greasing your rising bowl and loaf pans

 In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 cup of warm water, about 5 minutes. Add the sugar, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine. Slowly add 5 cups of the flour, mixing on low speed until smooth. With the mixer on its lowest speed (you don’t want flour everywhere…as I have discovered), slowly add the remaining flour until the dough is smooth.

Switch to your dough hook attachment and knead the dough for 10 minutes. While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as two loaf pans (I used 9″).

7.  Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray.  Cover, and set in a warm place to rise for 1 hour. After an hour, punch down the dough and divide it into two portions.

9. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12″ x 12″ squares, making sure that the thickness of the dough is uniform throughout. Slowly and tightly roll up each square, sealing the edges firmly.  Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour. 

Place one rack on the lowest position in the oven and preheat the oven to 425 degrees. Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much. Once covered with foil, bake for an additional 15 minutes. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter.

*I usually make 3 loaves from this recipe. Original recipe found here.

Energy Bites

1 cup oatmeal
½ cup peanut butter 
⅓ cup honey
1 cup coconut flakes
½ cup ground flaxseed
½ cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl (I use KitchenAid mixer) until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in refrigerator.

Our family loves these for a healthy, filling snack. 

Recipe from here.