Makes 12, in about an hour

1.5 c AP flour
.5 cup masa harina, fine cornmeal flour or more AP flour
1 1/2 t baking powder
1 t salt
1/2 cup plus 2 T solid shortening, lard or vegetable oil
2 1/2 c cooked and well seasoned beans
2 c grated or crumbled queso fresco, Monterey Jack or cotija cheese
up to 1/2 c milk

Preheat oven to 450. Mix together masa harina, flour, baking powder and salt. Add 1/2 c shortening. Preferable to do in food processor, but I used kitchen aid. Then add 1/2 c cold water, just enough for dough to form ball. Dough will be dry-ish. Knead for a minute or so until smooth.

Divide dough into 12 pieces, roll into balls, and cover with damp towel to rest for 20 miutes. (you can refrig dough overnight, but let come to room temperature before using) Roll each ball into 6″ circle, adding flour if necessary.

Place a couple tablespoons beans in center of each circle, then sprinkle cheese before folding each circle over. Seal seam with a few drops of water and press with tines of fork to close. Put on ungreased baking sheet and brush lightly with milk (optional). Bake about 20 minutes, until dough is golden and hot. Serve hot or at room temp.

Corn and cheese: use corn, lightly mashed, instead of beans
Roasted Red peppers and cheese: sub beans with roasted red peppers
Veggie: use 3 cups any thick or rich vegetable dish to fill.

7 layer dip

On the bottom of a 9×13 pan, spread, in order:

1 can of refried beans
1 cup of sour cream (premixed with 1 package taco seasoning or 1 T bulk taco seasoning)
guacamole (or 2 avocados smashed in with 1 1/2 t lemon or lime juice and 1/3 c chopped cilantro)
chopped tomatoes or salsa
green onions
shredded cheddar or mexican blend cheese
chopped olives

no bake peanut butter breakfast bars

We’ve made these a few times; they’re a huge hit and we don’t want to lose the recipe!

5 cups uncooked oatmeal (quick oats)
1 1/3 cups peanut butter
eyeball half a 15ish oz can of coconut cream or milk
3 tbsp honey
1 t salt
2 t vanilla

That’s it. I use a little less coconut milk than the original recipe called for so I can use one can of milk to make this recipe twice, and added the salt and vanilla. Mix it all together, press into a 9×13 pan and refrigerate. Ta-DA!

recipe from darebee.com

honey bbq sauce in the blender

1 cup honey
1 cup ketchup
3/4 cup brown sugar
1/8 t cinnamon
1/2 t paprika
1 1/2 t salt
1 1/2 t Accent or meat tenderizer
1/8 t black pepper
1/8 t oregano
1/4 t minced garlic
2 T worcestershire sauce
1 T mustard

We threw everything in our vitamix and blended well. It was super thick. Refrigerate until you’re ready to use.

breakfast enchiladas

We loved these. Got a recipe here and modified it a bit. It’s meant to be an overnight recipe, so if you want those directions, go here.

3-4 cups chopped, cooked meat (original recipe was for diced ham, but we used a combo of turkey and breakfast sausage)
1/2 cup chopped green onions
3+ cups shredded cheddar cheese, divided
10 flour tortillas (6-8 inches)
1 1/4 cup half-and-half
5 whole eggs
1 small can green chiles
green enchilada sauce
salsa, sour cream, and additional green onions for serving

Combine half and half, eggs and green chiles. Set aside. Put meat mixture, green onions and cheese into tortillas. Roll and place seam down in sprayed 9×13 pan. After all the enchiladas are assembled, pour the egg mixture over all the enchiladas. Sprinkle whatever cheese you want on top. Bake at 350 for about 30 minutes. It’s done when the egg mixture is totally set.

We pulled them out of the oven and poured green enchilada sauce on each one after it was on the plate, then topped with sour cream and salsa. Avocado or guacamole would be SO good on these, too. New breakfast favorite, for sure.

chicken/turkey pot pie

Using up the Thanksgiving turkey, that’s now frozen and diced…but I don’t want to forget about it! This recipe is from SimplyScratch.com. It’s super yummy. If you’re making one large pie like I was, you will have extra filling, but I just stuck that in the freezer for later. Her directions are for six individual pot pies.
1 pound Boneless, Skinless Chicken Breasts
1 stick of Butter, divided
2 whole Carrots, peeled and diced small
2 Celery Stalks, diced small
1 cup Diced Cooked Potatoes
1 medium Yellow Onion, peeled and diced small
1 cup Frozen Peas
1/2 cup Frozen Corn
3 cups Chicken Broth, warmed
1-1/2 cups Whole Milk
1/2 cup Flour
2 teaspoons Kosher Salt, more or less to taste
1/2 teaspoons Black Pepper, more or less to taste
1 tablespoon Dried Parsley
1 teaspoon Chopped Fresh Thyme
1 recipe for Homemade Pie Crust {check my blog for the recipe!}
6 (10-ounce) Ramekins

TO MAKE THE POT PIES: Preheat your oven to 375 degrees and grease six 10-ounce ramekins with butter or olive oil.

Roll the pie crust out and use a bowl {slightly larger than the ramekin}, trace and cut out 6 circles, using the scraps to make more if needed. Keep the dough circles in the fridge so they stay cold.

Melt 3 tablespoons of butter in a large Dutch oven.

Add in the diced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the onions are soft and translucent and the carrots are soft {but not too soft}.

Now add in the remaining 6 tablespoons of butter and let that melt. Once melted add in the half cup of flour and stir often while it cooks for 2 minutes.

Pour in the 3 cups of hot chicken broth and the 1-1/2 cups of whole milk. Let that simmer, stirring occasionally until thickened 5-8 minutes.

Next add in the frozen peas, corn, cooked chicken, dried parsley and chopped fresh thyme. Stir. Taste add season further with up to a teaspoon more of salt and a little more black pepper if desired.

Place the ramekins on a rimmed baking sheet. Evenly divide the diced cooked potatoes into each prepared ramekin.

Spoon the pot pie filling evenly over the potatoes, filling the ramekins to the brim. Let them cool down a bit before placing the pie dough over top and crimping the edges. With a sharp knife make slits for ventilation.

Slide the tray of pot pies into a preheated 375 degree oven and bake for 20-25 minutes or until the crust is golden.

Remove and let them cool for 10 minutes before serving.

Pumpkin Cheesecake Monkey Bread

From Pillsbury

1/2 cup granulated sugar
2 tablespoons pumpkin pie spice
4 cans (7.5 oz each) Pillsbury™ refrigerated buttermilk biscuits (sold in a 4-pack)
1 cup packed brown sugar
1/2 cup butter
1/3 cup canned pumpkin (not pumpkin pie mix)
1 package (3 oz) cream cheese

Heat oven to 350°F. Spray 6-cup fluted tube cake pan with cooking spray.
In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice.
Separate each can of dough into 10 biscuits. Cut each biscuit into quarters, adding biscuit pieces to bag and shaking as you go. When pieces are coated, arrange in pan. (If you run out of mixture, remove dough pieces from bag and add 1 to 2 more tablespoons granulated sugar to bag.)
In 1-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until butter is melted. Beat mixture with whisk until mostly smooth (there may be some tiny pieces of cream cheese, but that’s okay). Pour mixture over biscuit pieces in pan. Place pan on cookie sheet to catch any spills.
Bake 30 to 35 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 to 15 minutes before serving. Store in refrigerator.