Sunday, December 18, 2011

Chicken and Black Bean Pie

Chicken and Black Bean Pie

  • 2 Large Cooked Chicken Breasts
  • 1 Medium Onion, diced
  • 8 oz. Taco Sauce
  • 1/4 Cup Fresh Cilantro
  • 15 oz. Can Black Beans
  • 2 Tbsp Ground Cumin
  • 1 tsp Black Pepper
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 Deep Dish Pie Shell
  • 1 Cup Shredded Monterrey Jack Cheese
Preheat oven 400 degrees.
Thaw pie shell on counter 10 mins. Prick bottom and sides with fork and bake in oven 12-14 min until golden brown.
Mix chicken, onion, cilantro, and taco sauce in medium bowl. Mix black beans, cumin, black pepper, and red pepper flakes in small bowl. Set aside.
Remove pie shell from oven and place chicken mixture in pie shell as entire bottom layer. Put black bean mixture on top of chicken layer. Top with cheese and place a loose layer of aluminum foil over cheese.
Bake in oven 20-25 minutes removing foil after 15 minutes so cheese will brown. Remove from oven and allow to sit for 10 minutes before serving.

Optional toppings: Sliced jalapenos, sour cream, or hot sauce.
Printable version
Merry Christmas ~ Babe-O

Rustic Tomato Soup

Rustic Tomato Soup
Serves 6
  • 1 Tbl Olive Oil
  • 1/2 Lb Peppered Bacon diced
  • 1 medium onion, chopped
  • 1/4 to 1/2 French loaf, cubed
  • 4 Cups Chicken Stock
  • 1 Can Diced Tomato (28 oz) or 1 Qt Canned Tomatoes from Summer Garden
  • 1 6oz  Can Tomato Paste
  • 1 Tbl Italian Seasoning
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1/2 tsp Garlic Powder
  • Salt and Pepper to taste
Heat the oil in a large heavy pot over medium heat.
Add the bacon and saute until crisp and golden, about 5 minutes.
Add the onion and saute until golden brown.
Add the bread and stir to soak up the pan drippings.
Saute until the bread is crisp and golden.

Add the broth, tomatoes, tomato paste, and seasonings.
Bring the soup to a boil, then reduce the heat to medium-low.
Simmer about 3-5 minutes.
Season with salt and pepper.

Optional garnish - Dolop of sour cream

Printable version

Tuesday, November 22, 2011

Mom's Famous PECAN PIE!

Here it is everyone! My Mom and your Aunt Crinkle's Famous Pecan Pie.

I caught mom whipping these up tonight getting ready for Thanksgiving. It doesn't have to be the week of Thanksgiving for her to whip up 6 pies on a Tuesday night, in fact, she just did this a few weeks ago just because she was having a good Wednesday.

This is a passed down family recipe from my Grandma. It's not ever been officially written down, like every other good recipe in my family. Don't worry though, I'm here to get them on record.

The recipe isn't for 1 pie or 2 for that matter, it's for 6 pies. She just considers it how much fits in one bowl. And she knows that if she makes one for Dad, she has to make one for Frank and one for Keith and Kari, and don't forget Uncle Jimmy and Uncle Tommy. In fact, I brought 2 of these pies home with me tonight.

If you make this recipe, always remember you can keep these in the freezer to bring out anytime company comes by.

Mom's Famous Pecan Pie

Yield: 6 Pies

Finely Chopped Pecans
4 cups finely chopped pecans
3 cups sugar
6 pie shells
12 eggs
2 sticks butter or margarine (melted or softened)
2 cups light corn syrup (Karo)
2 tbsp vanilla

Preheat oven 350 degrees.

Mix sugar and eggs, add softened butter, mix well. Add pecans, syrup and vanilla. Mix well.
Make sure batter stays very well mixed, pecans will settle in bottom of the bowl.

Divide mixture between 6 pie shells. Place 2 pie shells on large cookie sheet. You can cook 4 pies at one time, 2 pies on the top rack and 2 on the bottom. Save the other 2 until the first 4 are finished.

The cooking time will vary. Set the timer for 35 minutes and check pies after first 35 minutes. They may need to cook up to 50 minutes depending on your oven. The middle should be a little spongy and the top slightly browned. Tonight the pies cooked 38 minutes.

Enjoy my Mom's recipe, make 6 pies and share them with your family and friends. They make great Christmas gifts.

Printable version
With Love, Babe-O

Sunday, November 20, 2011

Holiday Photo Shoot

Today was about learning to use the self timer and tripod with my camera.

I really needed to get started on our Christmas cards and didn't have a good picture to use yet. These were all taken today in our front yard. Nothing fancy, just my camera, tripod and some simple editing tools.

I just got the Corel PaintShop Pro software for my laptop and I was able to make some really professional looking pictures.

I think they turned out really well.....Let me know what you think.

My one piece of advice about getting a new camera is considering shutter speed. We took our first Alaska cruise in 2008 and we did a whale watching expedition. Whales are fast. We saw several whales, but ended up with several pictures of splashes in the water. I would take the picture and have to wait each time for the camera to actually snap the photograph.

One of the first things we did was buy a new camera with a faster shutter speed. The one I picked even has a feature that takes sports action shots.

Please leave me comments about the pictures and any advice you may have. Thanks


Tuesday, November 8, 2011

Christmas Breakfast Sausage Buns

I've really been in the Christmas spirit the last few days and today I bought my Christmas tree.

Yes, I realize it's only November 8th, but I just couldn't help myself. I found a 7 1/2 foot tree with pine cones at Hobby Lobby for 50% off so I couldn't resist.

My cats will eat any live plant that enters the house so I had to get an artificial tree. For the past several years I have had a teeny tiny tabletop tree and this year I'm going all out. I have so many beautiful ornaments from years past and new ones from ports we have visited and the teeny tree can't support many ornaments.
Last years teeny tiny tree

Since I was in the Christmas spirit, I decided to make my Sausage Thingy's. That's what I call them. I learned this recipe in 1998 from a really sweet lady I worked with. She brought them in as a holiday breakfast treat for the office and I've been doing it every Christmas season since. They are super easy and I really should treat my friends to them more often.

I hope you share this recipe with your work family as I do.

Christmas Breakfast Sausage Buns - aka "Sausage Thingy's"


1 lb ground sausage
1 package of rolls/buns in aluminum pan
1 package cream cheese
1 medium onion
1 green bell pepper

Preheat oven 350 degrees.

Brown ground sausage in skillet on medium heat.

 Finely dice onion and green pepper.

   Add diced onion and green pepper to sausage.

Cook together until sausage is no longer pink and veggies are cooked.

Drain off any excess fat.       Remove from heat and add cream cheese. Mix cream cheese into mixture stirring well until completely incorporated in mixture.
 Take rolls out of package and aluminum pan. Cut in half length wise keeping rolls together.

 Put the bottom half back in the pan and fill with sausage mixture.

Top with roll top and cover with foil.
Cook in oven for 20-25 minutes until heated through and bottom is browned.

You can substitute turkey sausage and fat free cream cheese and save a few calories. I have done both and it is just as delicious.
I hope you and your co-workers have a merry and blessed Thanksgiving and Christmas season.

Sunday, October 23, 2011

New England Clam Chowder

I discovered a love for New England Clam Chowder during our New England cruise in the fall of 2009. It is so creamy and delicious. Frank enjoyed some in a bread bowl in Portland, Maine and I enjoyed some in every New England port after that.

I like it topped with Tabasco sauce and Oyster Crackers.

If you've read my Blueberry Pie blog, you'll think that I ate my way up the coast.

I received a coupon for Kitchen Basics stock last week at the Taste of Home Cooking School. It also included recipe cards for each of the stock flavors.

I chose to try the New England Clam Chowder recipe and it was absolutely fabulous!
I highly recommend this.

Check it out: Kitchen Basics ~ New England Clam Chowder


Burrito Bake

This is a staple in our house, I make it at least once a week. It is everything we love - Chorizo, Re fried beans, and Tortillas. It doesn't really matter what else you add to it and I don't believe I have made it the same way twice. Just go with what you have in your pantry.

~Burrito Bake~


8 oz Chorizo
16 oz can Re fried Beans
3/4 cup water
1 Tbsp ground Cumin
Medium Onion (diced)
4 oz Pepper Jack Cheese (shredded)
4 Burrito size soft tortillas
cooking spray
6 oz Taco or Enchilada Sauce
Fresh Cilantro (optional)
Jalapenos (optional)


Preheat oven 390 degrees
Crumble chorizo in skillet until cooked completely. Add can of re fried beans and water, cook together until well blended. Set aside to cool.

Spray medium casserole dish with cooking spray. Separate tortillas on counter giving enough room for each to be filled. Sprinkle cheese in the middle of each tortilla, top each with diced onions, cilantro and jalapenos.

Spoon chorizo and bean mixture on top of onions and cheese making sure not to overfill the tortilla. (it is OK to have some mixture left over)
Wrap each tortilla by tucking the sides and roll up like a burrito. Place in casserole dish with the seam side down. Place them side by side and they should be touching. Spoon any additional bean mixture on the top of the burritos. Pour taco sauce over burritos and place in oven for 15-20 minutes.

Garnish with sliced black olives, cilantro or sour cream.

Printable version

~Burrito Bake shown was made without sauce, soft taco size tortillas and baked with extra cheese~