Quick and Easy Charro Beans

I can’t say enough about this recipe!! This is YUUUUMMMY! I took a few recipes, but didn’t like or have everything I needed for them so I made this up as I went along! They turned out so good! My husband freaked over them, and to be honest so did I!
Quick and Easy Charro Beans

19.75oz can Whole Pinto Beans (Drained)
1/4lb bacon
2 Cloves of Garlic
½ Onions
½ cup Chicken Broth

Cut your Bacon up into 1/4-1/2 inch slices. Fry until crispy. Remove Bacon and dry on a paper towel while leaving the bacon drippings in the pan. To the drippings add Onion, and Garlic. Cook until tender and translucent. Remove 1 cup of beans and leave them in reserve. Take remaining beans and mash them in the pan of onion and garlic. Mix it all together, and Add Chicken Broth. Add remaining beans and mix all together. Once mixed add cooked bacon back to the pot. Cook until bacon is no longer crisp. If needed add additional Chicken Broth to the beans.


Hearty Chicken Stew

This is one of my favorite recipes. I don’t care what time of year it is hot or cold bring on my hearty chicken stew. This was a favorite of mine when I was a kid too. We would have it so often that finally my parents said NO MORE they were sick of it but I sure wasn’t!

I make this as often as possible. Unlike the recipe I normally just eye ball the veggies and the broth. I cut up enough veggies to fill up my pot. Normally I double the potatoes and triple the carrots and just add extra broth! I don’t even measure anymore because I have made it so often.

Originally this recipe was on a Tyson Chicken recipe card in the grocery store butcher area when I was a kid. Thanks Tyson for making me one happy kid!


  • 1 lb. of boneless chicken breast raw
  • 2 carrots
  • 2 potatoes
  • 2 stalks celery
  • 1 medium onion sliced
  • 16 oz. to 56 oz. of chicken broth or enough to fill to the top of your vegetables
  • 1 tbsp. of ketchup
  • 1/3 cup flour
  • ¼ tsp. thyme
  • 1/2 stick of butter
  • ¼ tsp. Salt
  • Pepper a few dashes

  1. Cut chicken up into bite size pieces
  2. In a zip bag mix flour salt and pepper together then add chicken pieces and shake until the chicken is well coated. 
  3. Add butter to pot a 4 to 6 quart pot and melt.
  4. Add chicken to the pot. Cook chicken about 4 minutes or until the chicken is nicely browned. 
  5. Remove the chicken from the pot and set aside
  6. To the pot and remaining chicken drippings add celery and onion cook for another 3 minutes. 
  7. Return the chicken back to the pot
  8. Next add in the vegetables, salt, pepper, thyme, and ketchup.
  9. Also if any flour is remaining in the zip bag add the flour in for thickening
  10. Once everything is in the pot top off with chicken broth
  11. Bring to a boil then lower the temperature to a simmer
  12. Stir every 10-15 minutes to prevent burning.
  13. cook until vegetables are tender.

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Cinnabons To die for

Sorry it’s been awhile since I posted last… Life has been a disaster around here! I wanted to share this recipe. I made them a few months ago, and plan to make more tomorrow. They are a nightmare worth of work, but a million dollars worth of yummy. They seriously will take you all day to make! So don’t have any plans! This has to be the exact recipe for Cinnabons Rolls! I will post back with pictures.


2 packages active dry yeast
1 cup
water (105-115 degree)
2/3 cup
granulated sugar
1 teaspoon
granulated sugar
1 cup warmed
2/3 cup
2 teaspoons
eggs, slightly beaten
7 cups
all-purpose flour (or more if needed, up to 8)

1 cup melted
butter, , divided
1 3/4 cups
granulated sugar, divided
3 tablespoons
ground cinnamon
1 1/2 cups chopped
walnuts (optional)
1 1/2 cups
raisins (optional)
2/3 cup melted
4 cups
powdered sugar
2 teaspoons
4-8 tablespoons
hot water

1 To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir and set aside.

2 In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.

3 Add half the flour and beat until smooth.

4 Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

5 Turn out onto a well-floured board; knead 5-10 minutes.

6 Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

7 When doubled, punch down dough and let rest 5 minutes.

8 Roll out on floured surface into a 15 x 20 inch rectangle.

9 To prepare filling: Spread dough with 1/2 cup melted butter.

10 Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.

11 Sprinkle with walnuts and raisins, if desired.

12 Roll up jellyroll-fashion and pinch edge together to seal.

13 Cut into 12 slices.

14 Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.

15 Place cinnamon roll slices close together in pans.

16 Let rise in warm place until dough is doubled in bulk,about 45 minutes.

17 Preheat oven to 350 degrees.

18 Bake 25 to 30 minutes, or until rolls are nicely browned.

19 Cool rolls slightly.

20 To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.

21 Spread over slightly cooled rolls.


Rice Pudding

This looks super good, lets see if it’s as good as Kozy Shacks!! I found it on Betty!!

cup uncooked regular long-grain rice
cup water
eggs or 4 egg yolks
cup granulated sugar
cup raisins or chopped dried apricots
2 1/2
cups milk
teaspoon vanilla
teaspoon salt
Ground cinnamon or nutmeg
Raspberry Sauce, if desired
tablespoons granulated sugar
teaspoons cornstarch
cup water
box (10 oz) frozen raspberries in syrup, thawed, undrained
Whipped Cream, if desired
cup whipping cream
tablespoons granulated or powdered sugar
teaspoon vanilla
In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
Heat oven to 325°F. In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.

To die for Brownies?

I haven’t tried these yet, but do they look yummy or what? I found them on yahoo Food (I didn’t even know there was such a thing?)
Swirled Cheesecake Brownies
4 ounces reduced-fat cream cheese (Neufchatel)
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour
1 tablespoon nonfat plain yogurt
1/2 teaspoon vanilla extract
2/3 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 egg
2 large egg whites or dried egg whites (see Ingredient note), reconstituted according to package directions
1 1/4 cups packed light brown sugar
1/4 cup canola oil
1/4 cup strong brewed (or prepared instant) coffee or black tea
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.
Yield: 24 servings

Hummingbird Cake


Cake3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs beaten
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
1 can ( 8 oz) crushed pineapple, undrained
2 cups chopped bananas (about 4)
2 cups chopped pecans

Cream Cheese Frosting
2 packages (8oz each) cream cheese softened
1 cup (2 sticks) butter or margarine
1 32 oz package of confectioner’s sugar
2 teaspoons vanilla extractDash of salt

Preheat oven to 350°
In large bowl, combine dry ingredients. Add eggs and oil; stir until moistened. Stir in vanilla, pineapple, bananas and 1 cup chopped pecans. Spoon batter into 3 greased and floured 9-inch cake pans.
Bake 25 minutes or until toothpick inserted in centers of cakes comes out clean. Cool in pans 10 minutes. Remove from pans and on wire racks cool completely. Frosting: In large bowl with electric mixer, beat cream cheese and butter or margarine until smooth. Add confectioner’s sugar and beat until light and fluffy. Stir in vanilla and salt. Generously spread frosting between cooled cake layers and on sides and top of cake. Garnish with remaining 1 cup pecans.