Really delicious and easy recipe and one that freezes well. I like to make a double batch and wrap each burrito with just the beef and bean filling in a paper towel and put them in a freezer bag. Just take out one and microwave 30-60 seconds (depending on your microwave). Just as tasty as store bought burritos but much cheaper! Just serve with salsa and sour cream on top! The spicy seasoning mix referred to in this recipe is number 249944 on recipezaar.
This frosting tastes exactly like Brown Sugar Fudge (we call it Penuche around here). It is a fantastic topping for Chocolate, Spice or Banana Cake) and is easy to make and spread (it does harden a bit on standing though). Really delicious (especially if you make sure and use REAL butter....margarine just doesn't create the same taste).
Okay it seems silly to even call this a recipe but its actually wonderful lunch box fare. The dark brown of the cinnamon hides the natural browning of the cut up apples and makes them a special treat. You can adjust the levels of cinnamon vs. sugar to taste but keep in mind that cinnamon is chock full of nutrients and anti-oxidants so don't be too skimpy.
This is a modification of Recipezaar #2509. There were too many modifications to be encompassed into a review so this recipe is more inspired by the original than anything else. Seriously yummy and nutritious!
My children go to a nut-free school but I wanted them to have the nutrition and tastiness of trail mix as an option in their lunch. This recipe uses seeds instead of nuts (and yes seeds are allowed in nut free schools) so you get great nutrition and plenty of yummy!
A wonderful combination of late summer fruits under a delicious crumbly streusel topping. You can use frozen fruits in place of the fresh but be sure to thaw and drain them first or your pie will be watery.
I originally found this recipe in The Rookie Cook by Jean Paré and adjusted it to reduce the amount of butter and use chicken broth to soften the bread. It is a quick and easy side dish and a good excuse to use up the crusts of your bread loaves (I keep them in the freezer just to use in this dish). We use whole wheat bread and it is still great.
This is a recipe used in my Beef and Bean Burritoes recipe. I always make a quadruple batch because over the years I have discovered other uses for it as well. It is great sprinkled over potato wedges with a bit of oil and baked for an hour at 450F. Also great in my Mexican Chowder recipe.
I make up about 6-8 small mason jars of the spice mixture ahead of time so that when I am ready to make chili it is about 10 minutes work away (plus simmer time but I haven't figured out how to get around that yet). It is a very versatile recipe and I have made it with ground beef or ground pork and have interchanged various types of beans and corn. Our favorite version is corn with black beans.
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