Charro Beans

( Soak 3 cups of pinto beans overnight in 2 TBS of soda water. Fill pot almost all the way.

In the morning, drain and rinse the beans)

3 c beans

3 quarts of water

1 large onion diced

1 1/2 c matchstick carrots

1/4 c fresh chopped cilantro

2 jalepenos (remove tip and stem and then slice into thick slices)

(medium uses 1 1/2, mild use 1)

2 TBSP olive oil

12-16 oz salt pork (trim fat to make 8-10 oz) slice

3 TBS chicken base (we use TONES brand)

3 tsp garlic salt

simmer for 6 hours

my kids put chips on bottom and then cheese and sourcream on top. I just eat mine plain. LOVE THIS. Morgan says it is her favorite meal.

Rick's Humus

1 can garbonzo beans

3TBS lemon juice

3TBS olive oil

1/2 tsp of chili sauce

2 tsp sesame tahini (specialty or health food store)

Drain beans (save juice) and put into a food processor or blender. Add the lemon juice and olive oil. Blend add 1-2TBS of bean juice until pudding consistency. Add the chili sauce and sesame tahini and blend. Serve on wheat bread, pitas, crackers. We use the round pepperidge farm little wheat circles.

Eggplant Parmesan

This is dad's recipe and I absolutely love it and it is super easy to make.--Elena

.

Eggplant

Spaghetti Sauce

Parmesan cheese

(I use a mixture of shredded mozarella, provolone, parmesan, its called italian blend)

Bread crumbs

Eggs

Pasta

I peel the entire eggplant before I cut it. You can leave the skin on and it tastes good just don't eat the skin raw. Once I have peeled it, I slice it into thin slices. Dip in egg, then breadcrumbs and then cook in a bit of olive oil. Cook on both sides until center is tender.

Layer

Spaghetti sauce, eggplant, sauce cheese, eggplant, sauce, cheese. Bake at 350 until heated through 20-30 minutes. Serve over angel hair pasta or serve alone. We usually do peas with it.

Gingerbread Cookies

These gingerbread cookies are awesome. They are soft and not too strong and kids like them! --Elnora


1c. margarine
1 1/2 c. brown sugar
1 c. molasses
3 eggs
3 1/2 tsp. baking soda
2 Tbsp. vinegar
1/2 c. sour cream
2 tsp cinnamon
2 tsp ginger
6 c. flour

Blend margarine, brown sugar, molasses and eggs together. Add the rest of the ingredients and mix well. Put the flour in last. Add enough flour to make a soft dough. Roll out dough on floured counter to about 1/4 inch thick and cut out with cookie cutters. Put onto cookie sheet and bake at 350 degrees for 8 minutes. Allow to cool then decorate with icing. Store in air tight container to maintain softness. (I also like mine a little plump so probably go a little thicker than 1/4 inch).

These cookies freeze really well. After they have cooled completely, you can place unfrosted cookies in freezer bags with waxed paper in between layers and place in the freezer. Then when you are ready to have a decorating party, just pull out the desired amount and you are good to go.

Mom's Peanut Clusters

This is a Christmas tradition from the Merrill home. Don't underestimate the deliciousness of just three ingredients!--Elnora



6 oz. chocolate chips
12 oz. butterscotch chips
12 oz. Spanish peanuts

Melt the chocolate and butterscotch chips over medium heat, stirring constantly. After they have melted, remove from heat and stir in the peanuts. Drop by tablespoons onto waxed paper and allow to set.

Sticky Legs and Mom's Fudge

My kids and Rachel's kids beg me to make these when they are together at our home.--Nichole

2-1/2 pounds chicken wing sections

1/2 cup barbecue sauce (we like "Bullseye" or "KC Masterpiece"-original)

1/2 cup honey

1/2 cup soy sauce

Place wings in a greased 13 x 9 inch pan. Combine the barbecue sauce, honey, and soy sauce; pour over wings. Bake, uncovered, at 350 for 60 minutes. (I turn them every 15 minutes to really coat them well) Serves 4.

Fudge:

4 cups sugar

20 marshmallows

1-1/3 cups evaporated milk

Boil on med-high; when it starts to boil, turn down to med-low. Cook for 10 minutes. When 10 minutes are up, add 2 teaspoons of vanilla.

Meanwhile, in big metal (mom says no plastic) bowl, have 2 sticks of margarine (not butter) and 12 oz. of semi-sweet choc. chips ready.

After the sugar, marshmallow, milk mixture has boiled 10 minutes and vanilla has been added; pour it into the bowl with choc. chips and margarine. Stir for 5 minutes. (Can add 1 cup of chopped walnuts or almonds-after choc. chips and margarine are completely stirred together)

Pour into greased 13 x 9 inch pan. Cool completely and refrigerate.

Aunt Chantel's White Chili

This is similar to Nichole's white chili recipe with just a few differences. This one is made in the crock-pot so it's very easy. I'm not a chili fan, but I LOVE this one! Actually, my whole family loves this one, especially served with "Hint of Lime" Taco chips.--Elnora (Forgot to take a picture, so will add that next time.)

4 cans white northern beans, with liquid
3 cups chicken broth
1 chicken bouillon cube
1 Tbsp. garlic powder
Minced onions to taste
2 cans white corn, with liquid
2 cans green chilies
1 Tbsp. oregano
2 Tbsp. cumin
4 cups chicken breasts, cooked and cubed

1 (24 oz) sour cream
4 cups Monterey Jack cheese, grated

Mix all ingredients (except sour cream and cheese) in a crock-pot. Cook on low for 6-8 hours (high 2-4 hours). Fifteen minutes before serving, stir in sour cream, mix well, replace lid and continue cooking for the last 15 minutes. Serve with grated cheese (and hint of lime taco chips!)