Michelle's Re-fried Bean Filling

I use this filling for homemade burritos (just throw it in the tortilla with some cheese or no cheese for those allergic kiddos). I also recommend using this recipe for your 7-layer taco dip instead of re-fried beans mixed with taco seasoning. You'll be glad you did!

INGREDIENTS

2 cans re-fried beans
1 can of chilies
1 and 1/2 tablespoon brown sugar
2 tablespoon ketchup
Onion powder to taste
Garlic salt to taste (if the mixture tastes too sweet add more of this)
1-2 tablespoons Worcestershire sauce (if the mixture tastes too sweet add more of this)
Parmesan cheese to taste (optional)

DIRECTIONS

1. Dump all the ingredients in a bowl and stir.
2. Spread over tortillas and wrap burritos or use in 7-layer taco dip.

Sausage and Hash Browns

We frequently have breakfast foods for dinner. This is one of our favorites.

INGREDIENTS
1 large baking potato
2 tablespoons vegetable oil, such as safflower
1 pound sausage
1 onion, chopped

DIRECTIONS

1. Peel potato; cut into 1/2-inch dice. In a large frying pan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
2. Add sausage and onion; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes.
   

Baked Chicken with Onions, Potatoes, Garlic, and Rosemary

I found this on Martha's site here. I loved, loved, loved this recipe! The best part was the simplicity of the preparation as well as how beautiful the dish looked going into and out of the oven. Everything tasted delicious. I didn't expect it to be so good! The onions tasted awesome with the potatoes and the chicken was moist. The next time I have guests....this will definitely be an option. I served it with some homemade biscuits (because I was too lazy to make any other bread)...it would be great with some corn on the cob too!

INGREDIENTS
1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise OR 3-5 chicken breasts (I used 3 large breasts for my family of 5)
1 pound white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
1-2 tbsp dried rosemary leaves (the original recipe calls for thyme, but I prefer rosemary and didn't have any fresh or dried thyme)
1 lemon, quartered
1/4 cup extra-virgin olive oil (if you want more sauce, you can double the olive oil and vinegar...which I usually do)
2 tablespoons balsamic vinegar
Coarse salt and ground pepper

DIRECTIONS

1. Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Sprinkle rosemary over chicken and vegetables. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

Cook's Note
Using a cut-up chicken rather than a whole one makes it easy to serve. This recipe also works well with fresh thyme instead of rosemary.

Prep Time: 10 minutes
Serves: 4-6

Honey-Soy Glazed Chicken

I found this on Martha Stewart's site here. Since I'm pregnant and haven't been feeling much like cooking, the prep time and flavors seemed to collide for me and this was a hit in my book. I served it over rice and it was just right for someone needing a quick and mild dinner. For those of you looking for more flavor, I'd opt to make Michelle's Teriyaki Chicken instead. Either that or add some garlic to the recipe :-).

Ingredients

1/2 cup honey
2 tablespoons soy sauce
8 skinless chicken drumsticks (about 3 pounds total) (I used 3 boneless skinless chicken breasts cut into large pieces, because it's all I had on hand)
coarse salt and ground pepper

Directions

1. Preheat oven to 475 degrees. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to 9-by-13-inch baking dish.
2. Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.

Serves 4-6

Snickerdoodles

Today the kids wanted to make Snickerdoodles (per William's request). I Googled some recipes and found this awesome one here- thanks Food Allergy Mama! The only thing I changed was the time it took to cook them! If you need and dairy-free, egg-free, peanut-free snickerdoodle, you should definitely try this one! You won't be disappointed!

INGREDIENTS:

1 c. butter flavor Crisco
1 1/2 c. granulated sugar
1/2 cup unsweetened applesauce
3 c. flour (360 grams)
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. salt

Cinnamon Sugar Mixture for Rolling:
3 T. granulated Sugar mixed with 3 tsp. cinnamon in a small bowl.

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Combine shortening, sugar and applesauce.
   
3. In a separate medium bowl, combine flour, cream of tartar, baking soda, cinnamon and salt with a wire whisk.
   
4. Add to shortening mixture and mix on low until thoroughly combined.
5. Use a small cookie scooper to make 1 inch dough balls. Drop the cookie balls into the cinnamon sugar mixture, making sure the entire surface is evenly coated. (I did have to flatten my balls to circular shapes with the back of my spatula since my cookie balls weren't flattening out the way I'd like them too when they baked.)
   
6. Bake for 10-12 minutes (my oven works perfectly on 10 minutes using my stoneware) or until edges are just starting to brown the middle is still somewhat soft. Cool completely on baking sheet and store in an airtight container.