Pinto Beans- can

 

https://ohsweetbasil.com/the-best-pinto-beans-from-a-can-recipe/#recipe

Ingredients

 

• 1/4 Red Onion, minced
• 3 Cloves Garlic, minced 
• 1/4-1/2 teaspoon Garlic Salt
• 1/2 teaspoon Chili Powder
• 1 teaspoon Cumin 
• 1 Pinch Cinnamon
• 1/2 teaspoon Oregano 
• Salt, to taste
• 1 Tablespoon Cilantro, heaping, minced
• Olive Oil
• 2 Cans Pinto Beans (15 oz), drained

• Drizzle olive oil in a saucepanover medium heat. Add the onion and stir until softened, about 3 minutes.
  Olive Oil, 1/4 Red Onion
  
  
  Stir in the garlic and stir for 20 seconds then add all seasonings, stirring the final 10 seconds.
  Add pinto beans and fill one can with water and add that. Stir and then simmer for 20-30 minutes or all the way on low for 1 hour.
  
  

Torchy’s Street Corn

 

• 6 ears fresh corn on the cob husked
• Vegetable oil
• 2-3 tablespoons mayonnaise
• 2-3 tablespoons sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• Dash of cayenne pepper
• Salt and pepper to taste
• 1/4 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro

• 
  Preheat grill for high heat. Brush 6 ears fresh corn on the cob with Vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
• In a medium bowl, combine corn kernels, 2-3 tablespoons mayonnaise, 2-3 tablespoons sour cream,1 tablespoon lime juice, 1 teaspoon chili powder and Dash of cayenne pepper. Season with Salt and pepper, to taste. Garnish with 1/4 cup crumbled queso fresco and 1/4 cup chopped fresh cilantro.

Green Slush

 https://makinglifeblissful.com/2019/02/limeade-slushy-party-punch-recipe.html

• 6 oz of frozen limeade concentrate (other flavors work well too)
• 8 cups warm water
• 2–3 cups of sugar
• few drops of food coloring (optional)
• 6–8 cups of lemon lime soda pop
• slices of lime or fruit to match your flavor (optional)

Instructions

1. Mix the first 4 ingredients together in a large bowl. Mix with a spoon until the sugar is mostly dissolved. Cover and freeze. You can also divide into large zip bags and freeze. When ready to serve, remove from freezer and let it thaw for a few minutes. Remove from the container and place into a large punch bowl. Pour in the lemon lime soda. Chop it around until it is as slushy as you desire. Add slices of real fruit to match your flavor and serve immediately.

Notes

• You can use other frozen concentrate flavors. So many options with this recipe!

Chicken Marinade

CHICKEN MARINADE 



2 tbsp honey OR brown sugar



1 tbsp olive oil (or any oil)


5 tbsp soy sauce



2 tbsp lemon juice



2 tsp Worcestershire sauce



4 garlic cloves , minced



1 tsp dried oregano (or rosemary, thyme, minced herbs)

Mom’s White Texas Sheet Cake with Berry

https://www.thefoodcharlatan.com/white-texas-sheet-cake/ 

 

Ingredients

For the cake

• ▢ 1 cup butter, (2 sticks)
• ▢ 1 cup water
• ▢ 2 & 1/4 cups all purpose flour
• ▢ 2 cups granulated sugar
• ▢ 1/2 teaspoon kosher salt
• ▢ 1 teaspoon baking soda
• ▢ 1 tablespoon vanilla extract
• ▢ 1/2 cup sour cream
• ▢ 2 large eggs

For the frosting

• ▢ 1 cup butter, (2 sticks) (mom uses 1/2 cup)
• ▢ 4 & 1/2 cups powdered sugar
• ▢ 1/4 to 1/2 teaspoon kosher salt
• ▢ 1/2 cup sour cream**
• ▢ 1 tablespoon vanilla

Instructions

• Preheat your oven to 350 degrees F. Line 

  a large baking sheet* with parchment paper, or spray well with nonstick spray.
• Make the cake batter. In a medium or large saucepan, add 1 cup butter and 1 cup water. Bring to a boil over medium high heat. Once it boils, take it off the heat.
• Stir the wet and dry ingredients together until well mixed, scraping the sides. You can do this by hand or with a mixer.
• Add 1 tablespoon vanilla, 1/2 cup sour cream, and 2 eggs. Blend well until all the lumps are gone, making sure to scrape the sides and bottom.
• Pour the batter into the prepared pan and spread evenly to the sides.
• Bake at 350 for about 18-20 minutes* (check times below), until a toothpick comes out of the center with no wet batter on it. The sides of the cake should just be starting to pull away from the edge of the pan. Don’t over bake!
• Make the frosting. I like to wait until the cake is out of the oven before starting the frosting. 

  Melt 1 cup of butter. You can do this in a saucepan on the stove, or in a microwaveable bowl.
• In a medium bowl or stand mixer, combine 2 and 1/4 cups flour, 2 cups sugar, 1/2 teaspoon kosher salt, and 1 teaspoon baking soda. Whisk it together. You can choose at this point to add the dry ingredients to the butter/water in the saucepan and mix it right there, or you can pour the wet ingredients into the bowl of dried ingredients. Both ways work fine.
  
  
  • Add 2 cups of powdered sugar, 1/4 to 1/2 teaspoon kosher salt, 1/2 cup sour cream, and 1 tablespoon vanilla. Use a whisk to beat it together, or you can beat with a hand mixer or in a stand mixer. Mix until there are no lumps.
  • Add 2 more cups of powdered sugar. Beat well until incorporated. Add the other 1/2 cup of powdered sugar if you like, you can add as much or as little as you want to get your preferred consistency. 4 and 1/2 cups was perfect for me.
  • If your cake is not done baking when you finish the glaze, stir it every now and then to break up the hardened shell on top.
  • When the cake is done, take it out of the oven and let cool for 15-20 minutes. Spread the glaze over the cake. Let cool at least an hour before digging in so that the frosting has time to set up. (This is what civiled people do. I’m just not there yet, and usually end up digging into a corner of the hot cake like an animal the moment it’s frosted.)
  • This cake is delicious served on its own! It’s also really good served with fresh fruit like raspberries or strawberries.
  
  
  
  

 https://aplantifulpath.com/berry-sauce/#wprm-recipe-container-5092

• 4 cups fresh or frozen berries
• ½ cup water
• ¼ cup sugar or sweetener of choice
• 2 Tbsp corn starch mixed with 2 Tbsp water

• INSTRUCTIONS

   

  • In a medium saucepan over medium heat, combine the berries, ½ cup of water, and sugar. Bring to a boil, stirring frequently.
  • In a small cup or bowl, mix together the cornstarch and 2 tablespoons of water. Slowly pour this mixture into the berries, and allow to simmer, stirring continually, until the mixture thickens.

Green Roasted Tomatillo Salsa

1 ½ pounds tomatillos (about 12 medium), husked and rinsed 1 jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa ½ cup chopped white onion (about ½ medium onion) ¼ cup packed fresh cilantro leaves (more if you love cilantro) 2 tablespoons to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste ½ to 1 teaspoon salt, to taste Optional variation: 1 to 2 diced avocados, for creamy avocado salsa verde roast slived jalopeno and tomatillos in the oven on broil for 5 min- turn and broil dor 5 more min. blend it all up. https://cookieandkate.com/homemade-salsa-verde-recipe/

Peach crisp

https://sallysbakingaddiction.com/peach-pecan-crisp/

Strawberries and Cream Cake

 https://sallysbakingaddiction.com/fresh-berry-cream-cake/