Crockpot Refried Beans

This recipe came from Real Mom kitchen. Just about anything, well most things that you can do in a crock pot I am willing to give it a try!! The thought of getting dinner done in the morning when I am much more motivated is soooo nice!

Last night I made fajitas and decided to try these beans. There is another recipe on this site for refried beans, but this one was simpler so I decided to give it a whirl!

They were really good and sooo easy and definitely better than out of a can!

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Crockpot Refried Beans

(www.realmomkitchen.com)

• 3 cups of dry pinto beans (rinsed)
• 1 onion, diced
• 9 cups of water
• 5 tsp salt
• 1 3/4 tsp pepper
• 2 tbsp minced garlic
• 1/8 tsp cumin

Put all ingredients in a crockpot and cook on high for about 8 hours.

After they are done, drain all the liquid out and SAVE THE LIQUID!

Mash beans with a potato masher. Add liquid, a bit at a time to desired consistency. Remember to make them a little runny because they thicken over time! (makes about 6 cups)

Flat Apple Pie

This is another wonderful Pioneer Woman recipe. She says her family likes this because you can grab it on the go! It has more crust than a normal apple pie and next time I think I would add more apples and less filling. I used my canned apple pie filling and it was super good! We also just used the basic pie crust recipe from the betty crocker cook book! It was easy--you didn't even have to form it in a pie plate!

Flat Apple Pie

(from the Pioneer Woman cook book)

• 5 peeled and sliced Granny Smith apples
• 2 tblsp flour
• juice of 1/2 lemon
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1/4 tsp salt
• 1 recipe pie crust
• 6 tbsp butter

Preheat oven to 375 degrees.

In a large bowl, stir together the apples, flour, lemon juice, granulated sugar, brown sugar and salt. Set aside.

Roll out 2 pie crusts into large circles. Place the circles on large baking sheets. (She made 2 pies, we made one pie with 2 crusts) Place half the apple mixture on one crust and the other half on the other crust.

Fold over the edge of each crust so that it covers 2-3 inches of the apple mixture. Dot the tops of the pies with chunks of butter. (we didn't do this)

Bake for 30-40 minutes, until the filling is golden and bubbly. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time. Allow to cool slightly and then cut into wedges!

Making Sweetened Condensed Milk from Powdered Milk

I bought Crystal Godfreys book I Can't Believe it's Food Storage and I love all her ideas and how she makes using your storage look so easy. She is also the person behind the site http://www.everydayfoodstorage.net/. You should check out her site and her book! Both are excellent! I made this sweetened condensed milk for about 75 cents (which is found in her book) and I know a can from the store is alot more than that!

So I share the recipe hoping to inspire all to use or rotate your storage!

Sweetened Condensed Milk

(from I Can't Believe its Food Storage book)

• 1/2 cup hot water
• 1 cup non-instant dry powdered milk
• 1 cup sugar
• 1 tbsp butter

Combine ingredients and mix thoroughly in blender. Use immediately or store in refrigerator or freezer.

Magic Fudge Sauce

I found this recipe on the everyday food storage site! She is so great to give how to use your food storage in cooking too! This was really good and the kids loved it and it was fast! The other fun part is this is like that magic shell stuff that hardens on your ice cream!

Magic Fudge Sauce

(http://www.everydayfoodstorage.net/)

• 1 cup (6 ounces) Semisweet Chocolate Chips
• 1/4 cup butter, cubed
• 3 tbsp evaporated milk (1 tbsp dry powdered milk + 3 tbsp water)
• Vanilla Ice-cream
• 1/2 cup sliced almonds

In a heavey saucepan, combine chocolate chips, butter and milk. Cook and stir over low heat until chips are melted and mixture is smooth. Serve warm over ice cream (sauce will harden). Sprinkle with almonds. Refrigerate any leftovers. Sauce can be reheated in the microwave.

Yield about 1 cup.