Experimental Black bean burgers

We love black beam burgers... And I have been looking for a great recipe... Usually I find that the black bean burger 'centers' stay a bit mushy when the outside gets well done... SO as I was surfing the internet I came across a tip to BAKE your black beans, for 20 minutes, which helps get rid of the extra moisture...  Although I did that, in this somewhat crude recipe, ( I mix things up and don't measure), Mine were actually  little dry, although NO ONE minded in this household!  I added below, to add a little bit of olive oil to make up the difference in the dryness.  I did prefer them to being wet and mushy inside though...

I added a few things I don't usually add... I chopped up Cashews, as I thought that might also help absorb the extra moisture... which added a wee bit of crunch. (REALLY GOOD!) I used up some fresh salsa when I sautéed the onion, and added a 1/2 clove of garlic... and made my own bread crumbs...  and fontina... Inside and outside the burger.

DELICIOUS!!!   I'm sure you can adapt any recipe... This is (sort of) what I did below... They were incredibly tasty... Definitely the best we have ever made...

Experimental Black bean burgers:

2 cans black beans, drained, and baked on a cookie sheet on foil, at 350 for 20 minutes

sauté, onion, garlic and salsa together...

1/2 onion

1/2 Clive of garlic

4tbs if fresh salsa​

​ 

After baking the beans, I put them in the Cusinart to blend up, then in a bowl with the bean mush added:

​I added aprox: 1/2 tsp of each:  

​

Chili order

Paprika

Cilantro

Red pepper 

Cumin

Salt

2 tbs mayo

1/2 cup of fontina cheese

1 egg

1/4 cut of 

​finely ​

chopped cashews

​Add, ​

1cup of homemade Bread crumbs

Drizzle of olive oil 

​to add a bit of moisture...​

​Stir

 it all together, make patties, and fry in a little bit of canola oil.... 

My bread crumbs were made this way:​

3 pieces of bread

Handful Of cashews

2tbs toasted sesame seeds

Basil

Oregano

Parsley

 (Makes more then you need) 

stuffed peppers

I have not made these yet, But I hope to soon!
will comeback and comment after I do!

Prosciutto & Four cheese pizza

Prosciutto & Four cheese pizza (yummy by complete accident)
pre heat oven to 400.

I thought I was being very clever to make pizza dough into my bread maker. I thought I was way ahead of my "game" in getting dinner ready… Once the bread maker BEEPED, I went to start making the pizzas, only to find it had BAKED the loaf, because I put it on the wrong setting. LOL!  Now, it's dinner time and what do I do?

I went ahead and sliced my freshly made bread into thin slices, and laid them on a cookie sheet brush with olive oil.
I grabbed a little cup and mixed a 1/4 cup olive oil with a nice splash of balsamic vinegar and brushed each piece of bread with the mixture thoroughly…

I then sprinkled some onion powder and
Garlic salt on the bread slice...

Next, I spread goat cheese on each piece, laid a piece of Prosciutto on, then sprinkled 
grated fontina, gruyere, and mozzarella on top, and baked for a 5-10 minutes on 400. Or until the cheese got nice and bubbly…

I do not have fancy measured directions, I shredded as much cheese as I had.  haha! As it was an accidental YUMMY meal… We plan on making that accident again, soon!

YUMMY!!!

Black Bean Burgers

Black Bean Burgers

We loved these… We have been looking for a good black bean burger recipe, and all around we enjoyed them, One thought was to add salsa and parmesan cheese… must try that next time… with guacamole!

INGREDIENTS:

1 (16 ounce) can black beans, drained and rinsed 1/2 green bell pepper, cut into 2 inch pieces 1/2 onion, cut into wedges 3 cloves garlic, peeled

1 egg 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon Thai chili sauce or hot sauce 1/2 cup bread crumbs

DIRECTIONS:

1.	preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2.	In a medium bowl, mash black beans with a fork until thick and pasty.
3.	In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4.	In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5.	Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6.	baking, place patties on baking sheet, and bake about 10 minutes on each side.

Homemade Hot chocolate recipe

• 
  
• Homemade Hot chocolate powder
• (Add TBS of chocolate powder and fill cup with hot water) 
• Beatrice tested and approved...
• 
  
• 3 cups powdered sugar
• 2 cup cocoa powder, preferably Dutch-processed
• 2 1/2 cups powdered non-fat milk  (NOT whole milk, which tends to lump)
• 2 teaspoon salt
• 2 teaspoons cornstarch
• 1 cup of non dairy creamer

Store in Large Ball Jars, for a year. ;-) If you don't drink it all first.

Hershey's Perfect chocolate cake

Hershey's chocolate cake

Beatrice found this recipe and has made it twice... It's really really good. ;-)

https://www.hersheys.com/recipes/recipe-details.aspx?id=184

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2  eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
•   "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
   
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
   
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
   
   VARIATIONS:
   ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
   
   THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
   
   BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
   
   CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
   
   
   "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
   
   1/2 cup (1 stick) butter or margarine
   2/3 cup HERSHEY'S Cocoa
   3 cups powdered sugar
   1/3 cup milk
   1 teaspoon vanilla extract
   
   Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
   Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Meatloaf muffins and roasted cauliflower

A Favorite in our house...

MEAT LOAF CUPCAKES

Ingredients:

1 tablespoon olive oil

1 cup onion, finely diced

1/2 cup carrots, finely diced

1/2 cup celery, finely diced

1 teaspoon dried oregano

2 garlic cloves, minced

1 cup ketchup, divided

1-1 1/2 pounds ground beef

1 cup Italian seasoned bread crumbs

2 tablespoons mustard

2 tablespoons Worcestershire sauce

1/4 teaspoon black pepper

2 eggs

2 cups mashed potatoes

Directions:
Preheat oven to 350 degrees.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add onion, carrot, celery, dried oregano, and minced garlic; sauté for 2 minutes.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients in a large bowl. I found that it was easiest to just use my hands to make sure that all the ingredients were completely incorporated.
Spoon the meat mixture into 12 muffin cups coated with cooking spray- each cup will be filled to the top. Top each meatloaf with about 2 teaspoons ketchup. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees.

Mash your potatoes with some butter, milk and dash of garlic and parmesan cheese, spread over the ops of the muffins like cupcakes!

We also love these with 

Roasted cauliflower!

INGREDIENTS:

2 tablespoons minced garlic 3 tablespoons olive oil 1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese salt and black pepper to taste 1 tablespoon chopped fresh parsley

DIRECTIONS:

1.	Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2.	Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3.	Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.