Saundra's Red Beans

This is one of the many ways that I cook Red Beans. It's just one of those recipes that you just make up as you go so I'm going to do my best to tell you exactly how I make these. They are really good with the recipe for the Spicy Chicken Breasts. I start preparing and cooking these beans the evening before the day that I want to serve them.

1/2 package dried pinto beans (I usually buy a 2 lb bag of beans and cook about 1/2 of it)
1 bell pepper, chopped
1 small onion, chopped
sliced salt pork, about 6-8 slices that I cut into three pieces each

I put about 1/2 package dried pinto beans in my crock pot and fill the crock pot about 3/4 full with water. I start cooking these on high and then before I go to bed I turn them on low. The next morning I saute the bell pepper, the onion and the salt pork in a small skillet, then add them to the beans. I salt and pepper the beans to taste and let them cook until lunch. You may need to add water as needed, it just depends on how thick or how soupy you like your beans.

I hope these work for you - let me know how you like them.

Happy cooking!!

Saundra

Spicy Chicken Breasts

This recipe takes a little prep time, but is ABSOLUTELY DELICIOUS!!! Try it and let me know what you think. I'm going to make this recipe this weekend and serve it up with a nice tossed salad and the recipe for "Saundra's Red Beans".

Spicy Chicken Breasts

4 chicken breasts, pounded to flatten.

1/2 cup grated Monterrey Jack Cheese

1/2 cup grated Cheddar cheese

2 T chopped onions

1/4 cup melted margarine

1 1/2 T taco seasoning

1/2 cup plain yogurt

4 oz can of green chilies, chopped

1 cup crushed cheese nips or your favorite cheese crackers

1/2 cup picante sauce

Flatten the chicken breasts.

In a bowl, mix cheeses, chilies and onions. Place a few tablespoons of cheese mixture on each chicken breat and roll up the thicken, tucking the ends to enclose the filling completely. Hold toether with toothpicks.

In another bowl, combine crackers and taco seasoning. Dip each chicken roll in melted margarine to coat, then cover with mixture of crackers.

Arrange rolls in greased glass baking dish. Cover with foil and bake at 400 degrees for about 30 minutes or until tender, depending on the thickness of the chicken breat.

Serve up with either the picante sauce or the yogurt on top.

Happy Cooking!

Saundra

Aunt Reva's Buttermilk Pie

This is the pie that my boys live for every time that we go to Trent for a holiday dinner with my sister-in-law, Reva Carriker. Jet and Janson have grown up eating this buttermilk pie at her house and I'm lucky enough to have this recipe in my files - Reva told me that she got this recipe years ago. It's so easy to make but it is one of the best Buttermilk Pie recipes that you will ever come across. Thanks, Reva, for always making this delicious pie and for sharing the recipe with me. I love you!

Reva's Buttermilk Pie

From the Recipe Files of Reva Carriker, Trent, Texas

1 1/2 cups sugar

1 1/2 T flour

3 eggs

1/2 cup buttermilk

1/2 cup butter

1 T vanilla

1 9" pie crust

Melt the butter and set aside. Mix the sugar and flour together. Beat the eggs and add them to the sugar and flour mixture. Add 1/2 cup buttermilk and stir well. Then add the butter and the vanilla. Pour into a 9" prepared pie crust and Bake @ 300 degrees for 45-60 minutes.

Till next time, Happy Cooking!

Saundra

NOT YOUR TYPICAL CHEESE DIP

I just shared a wonderful recipe (below) from dinner last night at my sister's house for "Awesome Cheesecake Stuff". This Cheese Dip is another recipe that I came home with that you will love putting on the table for any get together. Once you start eating this, YOU CANNOT STOP! We've had this before at her house during the holidays; last night we had burgers; so you can see that it is suitable for just about any occasion.

CHEESE DIP

From the Recipe Files of Donna Haile, Abilene, Texas

3 cups grated sharp cheddar cheese

1 cup Mayonnaise - not Miracle Whip

1 cup chopped pecanss (sometimes I use more)

3 chopped green onions

Red Pepper or Jalapeno Jelly

Fritos

Mix first four ingredients together and spread in a shallow serving dish. Just before serving spread jelly over the top. Serve with Fritos.

(Last night she served this in a shallow serving dish that was about 13"x9" and the dip was about 1/2" to 1" deep.)

Till Later, Happy Cooking!!

Saundra

AWESOME CHEESECAKE STUFF

My sister, Donna, invited us to eat dinner at her home last night. Her youngest daughter, Jennifer (who we lovingly call "Jenni Fry") is in for Spring Break. Jennifer is a school teacher in Frisco and came in to town for a few days with her beau, Scott Buzan, who has a few days off from the Timarron Country Club in Southlake where he is the First Assistant Golf Pro. I discovered, though, that he knows a little bit about cooking! We were all gathered around the island in the kitchen, visiting, drinking tea and getting ready for some grilled burgers when Jennifer and Scott started putting this fabulous dessert together. I could not leave there last night without this recipe that Scott was so kind to share with us. His mom, Jamie, makes it and he wasn't really sure of the correct name, but "Awesome Cheesecake Stuff" was good enough for him, so it's good enough for me.

AWESOME CHEESECAKE STUFF

Jamie Buzan - Frisco, Texas

2 cans Crescent rolls

2 8 oz packages of Cream Cheese

1 cup of sugar

1/2 cup of sugar (DO NOT MIX THIS WITH THE SUGAR LISTED ABOVE)

1 Tsp Vanilla

1 Stick of melted butter or margarine

Cinnamon to Taste

Spray a 9x13 pan with pam or flour coating. Pat down 1 can of crescent rolls in the pan to cover the entire bottom as a crust. In a separate mixing bowl, mix both cream cheese blocks with 1 Tsp vanilla and 1 Cup sugar. Melt cream cheese mixture in microwave to where it is soft enough to spread (approximately 1 minute). Spread the cream cheese mixture over the crescent roll crust and top that with the other can of crescent rolls - so now you have layered in the 9x13 pan, a can of crescent rolls, the cream cheese layer and topped with another crust of crescent rolls. Spread the melted butter on top of the crust. Sprinkle the 1/2 cup of sugar and cinnamon (to taste) on top of the butter. Bake in 350 degree oven for 30 minutes. Serve with Vanilla ice cream.

Till later, Happy Cooking!!

Saundra

Good 'Ole Cowboy Stew

I make this a lot when I'm in a hurry and we need something nourishing and filling to eat! Serve this up with some cornbread that you've baked in a cast iron skillet and a glass of sweet tea! Now, that's some West Texas Grub!!

Good 'Ole Cowboy Stew

(When you're in a Hurry!)

Saundra Carriker

2 pounds lean ground chuck

1 small yellow onion, chopped

1 clove garlic, minced

2 tablespoons olive oil

1 can sliced potatoes, undrained (16 ounces) OR 3 potatoes, diced

1 can diced tomatoes, undrained (16 ounces)

1 can whole kernel corn, undrained (16 ounces)

1 can baby carrots, undrained (16 ounces)

1 can green beans, undrained (16 ounces)

salt and pepper to taste

2 tsp dried thyme

2 tsp parsley flakes

water

Brown the beef, stirring till it crumbles and is browned. Drain and set aside. Saute the onion and garlic in the olive oil until the onion is a little brown and transparent. Add the beef to onion, stirring to mix, then add diced tomatoes, corn, carrots, green beans. Season with the salt, pepper, thyme and parsley. Simmer for about 30 minutes, adding water for the desired consistency. This is a great soup to make ahead and freeze or reheat. I make this on a busy day and most always have the ingredients in my kitchen. It's great for leftovers the next day.

Options: I usually add a handful of macaroni once all the ingredients have been added and the soup is very warm. Sometimes I add a can of tomato sauce in addition to the diced tomatoes.

Till later, Happy Cooking!!!

Saundra

THE BEST CHICKEN ENCHILADAS

This recipe brings back lots of fun memories when Pat and I first got married. We lived in Trent, Texas. There was also another young couple who lived there that Pat had known all his life, Roy and Rebecca Sharp. We were always cooking dinner at either their house or ours and Rebecca would make these Chicken Enchiladas. I would never try to make them because I just knew that there was NO WAY mine would ever be near as good as the ones Rebecca made. She was so kind to share this recipe with me. Every now and then when I make these I remember all those fun times - years ago - and I smile - we had so much fun! Thank you Rebecca, for giving me this great recipe years ago - it's still in my recipe file and I still think that the ones I make NEVER taste as good as the ones you always shared with me and Pat! And thank you for always welcoming us into your home for such great times around the kitchen table - they were the best!

CHICKEN ENCHILADAS

Rebecca Sharp

4 Chicken Breasts, on the bone

2 cans Campbells Cream of Chicken Soup

1 can Campbells Cream of Mushroom Soup

1 small can Chopped Green Chilis

1 small onion, diced

2 cloves garlic/minced (or 1/2 tsp garlic powder)

1 stick butter

20 corn tortillas

2 1/2 cups Shredded Cheddar and Monterrey Cheeses

Boil the chick breast till tender (add salt and pepper to water first). De-bone the chicken/shred and set aside (save the broth)

In a skillet, on low heat, melt 1/2 stick of butter and 1/4 cup oil. Coat the corn tortillas in skillet till soft, remove and set aside.

In a sauce pan on low heat, melt 1/2 stick butter; add the garlic & onions (blanch 2 minutes); add green chilis and soups and 1 cup of broth from the chicken. Cook over low heat till smooth and set it aside.

NOW, BUILD THE ENCHILADA'S. Spray a large casserole dish (13x9) with no-stick cooking spray. Build the enchilada's in this order:

1. Layer of Tortillas

2. Layer of chicken

3. Layer of Cheese (save 1/2 cup cheese)

4. Layer of Soup Sauce

5. Repeat

Cook at 300 degrees for 35 minutes or till bubbly inside; remove and top with last of cheese.

*You can make different versions of this too: Top with diced tomatoes/onions/cilantro & Cheese or Add hot peppers to soup mixture or substitute a can of diced roi-tel tomatoes for mushroom soup.

So, till later.....HAPPY COOKING!!

Saundra

Roi-Tel Chicken in a Crock Pot

This is as simple as you get! I've made this many times when I know that we cannot pick up dinner on the way home from work and we want something that not only tastes great but is low-fat:

Roi-Tel Chicken in a Crock Pot

Saundra Carriker

3-4 skinless boneless chicken breasts

1 can Roi-Tel Tomatoes (I always use Mild Roi-Tel)

Salt and Pepper

Salt and Pepper the chicken breasts; place them in a crock pot and turn the temperature on high until the pot really warms up good; pour 1 can of Roi-Tel over the breasts and let them cook all afternoon on low.

I usually put this on during my lunch hour and when I get home around 6 or 6:30 they are done. They never dry out cooking them this way and they are very tasty.

I serve these up with a nice dinner salad, made up of our favorite tomatoes, onions, carrots and a little shredded cheese on top of a bed of lettuce.

When I had children at home who needed a little more than just chicken and a salad, I would fix them a nice bowl of Mac/Cheese to go along with it.

If you're serving more than 3-4 people, simply double the recipe.

Till next time, Happy Cooking!!!

Saundra