Creamy Black Bean Dip

Creamy Black Bean Dip

2 8oz packages cream cheese, cubed (can use fat-free)
1 15oz can black beans, drained and divided in half
3/4 cup shredded cheddar cheese (can use reduced fat)
6 green onions, chopped
1 1/2 tsp ground cumin
Dash Cayenne pepper

Topping:
1/4 cup shredded cheddar cheese
2 T diced fresh tomatoes

In a food processor, process cream cheese until smooth. Add half of the beans. Pulse until blended. Transfer to a bowl, stir in shredded cheese, onions, cumin, cayenne pepper, and remaining beans. Cover and refrigerate 8 hours or overnight. Just before serving, garnish with cheese and tomatoes.

I sometimes skip the topping and mix 8 oz of cream cheese with some milk, and then pipe it on. For the mummy, I shaped the dip, and then piped on the cream cheese bandages.

Blueberry Power Muffins with Almond Streusel

Cookinglight.com is where I get lots of recipes. Here's one for delicious healthy blueberry muffins. (I figure it's easier to just give you the link than to copy and paste and format to upload it and then for you to do the same to print).

Cafe Rio Pork Barbacoa Burritos: Correction

I forgot the 1 c. brown sugar. Makes a big difference. 

Strawberry Streusel Bars

Ingredients:

1 C Butter, softened
1 C Granulated sugar
1 egg
2 C flour
3/4 C pecans (or walnuts), coarsely chopped
1 10 oz jar strawberry or raspberry preserves (you can use any other fruit preserves as well-I used boysenberry the other day)
1 recipe Powdered Sugar Icing
(1 C sifted powdered sugar, 1 T milk, 1/4 tsp vanilla, mix together in small bowl until combined and drizzle over bars)

Directions:

In a medium bowl, beat the butter and granulated sugar until combined, scraping the sides occasionally.

Add egg and beat until combined. Beat in flour, and add nuts. Set aside 1 cup of the mixture for topping. Press remaining mixture into the bottom of an ungreased 9x13 baking dish.

Spread preserves over crust to within 1/2 inch of the edges. Dot with reserved nut mixture.

Bake in a 350* oven about 45 minutes, or until topping is golden brown. Cool in pan on wire rack.
Drizzle with icing and cut into bars.

Preparation Time: 15 minutes prep, 45 minutes baking

Number Of Servings: 24

(I didn't bother trying to find nutritional information...suffice it to say that they're NOT nutritional.)

Cafe Rio Pork Barbacoa Burritos

This is a combination of ideas from the internet and my own to try to duplicate Cafe Rio's. This recipe makes at least 8 servings.

Pork
4 lb. pork shoulder roast
1/2 c. water
16 oz. coke (I used caffeine free)
14 oz. enchilada sauce
1 can diced green chiles

Green Chile Rice and Black Beans
3 c. water
1.5 c. uncooked rice
1 bottle green taco sauce
1 14.5 oz. can black beans

I slow cooked the pork roast in the water on low for 8 hours, shredded the pork, added the other ingredients, and cooked another hour. For the rice I simply cooked it and added the taco sauce and black beans. Delicious. I tried to make homemade tortillas too, but that didn't turn out so well. I think I need a tortilla press to do that right. Anyway, I hope you Cafe Rio lovers out there enjoy!

Easter Story Cookie Recipe

While Easter is long since past, I thought I would share this cute idea I found a few years ago to do with your kids around Easter time. It's a perfect FHE idea! Also, I am sad that there hasn't been any updates on this blog since February! So here's my contribution at this time of Spring:

Ingredients:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
I cup sugar
zipper baggie
wooden spoon
tape and Bible

Instructions:
Preheat oven to 300 degrees. Place pecans in zipper baggie and let children beat them with a wooden spoon to break into small pieces.

Explain that after Jesus was arrested, the Roman soldiers beat him.
Read John 19: 1-3.
Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink.
Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life for us.
Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.
Read Luke 23:27.

So far, the ingredients are not very appetizing.
Add 1 cup sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.
Read Psalms 34:8 and John 3:16.
Beat with a mixer on high speed the egg white mixture for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.
Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoonfuls onto a wax-paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read Matthew 27:57-60.

Put the cookie sheet in the oven. Close the door and turn the oven to OFF.
Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed.
Read Matt. 27:65-66.

GO TO BED! Explain that they must feel sad to leave the cookies in the oven overnight. Jesus' followers were also in despair when the tomb was sealed.

Read John 16:20 & 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty.

Read Matt. 28:1-9. HE IS RISEN!

Eggplant with Black Beans

2 Tbsp Olive Oil
1 eggplant peeled and chopped
1 medium Zucchini chopped
1/2 C Red Pepper, chopped
1 medium Onion, chopped
3 cloves Garlic, minced
1 can tomatoes
1 can Black Beans
1Tbsp chili powder
1 tsp dried Chili Peppers
Salt/Pepper to taste

In a large saucepan, add olive oil. Sautee eggplant, zucchini, red pepper, onion and garlic until almost tender. Rinse and drain black beans, add to mixure. Add canned tomatoes. Bring to a simmer for 20 minutes. Add seasonings and chili powder/pepper. Serve warm topped with parmesan cheese.

Number of Servings: 8
Fat: 3.7 g
Carbohydrates: 12.1g
Calories: 89.0
Protein: 3.2g

Asiago Dip with Crostini

Asiago Dip with Crostini

1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/3 cup (about 1 1/2 ounces) grated Asiago or Parmesan cheese
1/4 cup sun-dried tomato sprinkles
1 (8-ounce) carton low-fat sour cream
1 tablespoon (1/4 ounce) grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)

Preheat oven to 350°. Combine first 5 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350° for 30 minutes or until bubbly. Serve with toasted bread.

Yield: 2 cups (serving size: 1 tablespoon dip and 1 crostino)

Fat: 5.7 g
Carbohydrates: 27.7g
Calories: 192.5
Protein: 7.0g