Bean Spreads

Good Morning!
Here I sit, choking down what might be the world's worst coffee.
SH thinks I use too much coffee when I make it, so today I used less.
The result was coffee flavored water. YUCK!

At least breakfast was yummy.
I can never go wrong with a rice cake spread with peanut butter.
For many years, this family has been keeping the J.M. Smucker company
in the black.
Smucker's crunchy is sooooo good.

The peanut butter is lookin' a tad anemic
Food styling and photography are not my forte.

For the past two weeks, Walmart has been out of creamy.
I suspect that SH and BG think I have been lying, as they prefer creamy.

When we aren't spreading peanut butter on rice cakes, we are eating beans.
Bean spreads are better served on bread or crackers.

Black Bean Spread

1 16 oz. can black beans
2 tablespoons chopped red onion
2 tablespoons balsamic vinegar
1 tablespoon orange juice
garlic to taste

Rinse the gucky stuff from the canned beans and drain.
Blend everything in a food processor until smooth.
Chill and then spread on bread or crackers.

Upon noticing that these recipes specified a 16 oz
can and a 15 oz can of beans, I checked in my pantry.
The can of kidney beans that I have is 15.5 oz.
Like everything else, canned beans must have changed
in size. Interesting.

Spicy Bean Spread

1 15oz can kidney or pinto beans
1/2 a yellow onion, chopped
1 tomato, chopped
1 glove of garlic
1 tablespoon soy sauce
1/2 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon paprika
1/2 teaspoon oregano

Rinse the gucky stuff from the canned beans and drain.
Blend everything in a food processor until smooth.
Add a bit of water if too thick.
Chill and then spread on bread or crackers.

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Kimberly Who???

For more of the outdoors, visit Outdoor Wednesday.
Susan does a wonderful job in bringing us all together
to post outdoor photo. Susan, my apologies for my rather
lame post. I could only find one outdoor picture from
Put-in-Bay, and I refuse to go outside and show more
of my dead winter yard. Yuck.

While flipping through a photo album , I came across this photo of PG and
a baby doll. What caught my attention, was the sign. For the life of me,
I could not place Kimberly's Carousel. I figured that BG would remember.
She inherited my father's photographic memory. So did my younger sister.
What did the genetic genies give me, you may ask. Thinning hair comes to mind!

After three days of forgetting to ask my daughter where she would have
ridden Kimberly's Carousel, I turned to the man I love. No, not SH. This
time I needed help from my other man, Al Gore. Not only could I easily
locate the carousel, I found links to other places we had visited.

Put-in-Bay, Ohio is the home of not only Kimberly's Carousel, but fun
stores, and The Boardwalk - Put in Bay, a restaurant with the best lobster bisque. The scary thing
is, we have visited there more than once. You would think I might
have remembered.

I have been rather proud of myself for always making sure photos are
placed in albums. I have also created 22 scrapbooks, where I do add
descriptions, but the "I am too lazy to count" photo albums are brimming
with friends whose names I have forgotten, and destinations that we enjoyed,
but can't quite place. Yes, there is a lesson in there.


Ramen Salad

Ramen Salad

Mix in Bowl:

2 (14 oz) bags coleslaw mix
1 cup slivered almonds
1 cup sunflower seeds
6 green onions, sliced
2 pkgs ramen noodles - oriental flavor (crunched)


1 cup oil (I use extra light olive oil)
6 tablespoons apple cider vinegar
1/4 cup sugar
2 flavor pkgs from the ramen soup mix

Mix and pour over the dry mixture. Chil at least 30 minutes before serving.

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Rice Pudding

This recipe makes the type of pudding that is cut in squares, not the mooshy bowl served variety. I watched the Frugal Gourmet make it on a TV show, many years ago. He added 1/4 cup of brandy. I have never tried that, simply because I don't want to buy a bottle of brandy to use for one recipe.

Rice Pudding

My friend, Jenny, gave me this cute bowl.

In a bowl, mix together:
4 eggs
1 1/2 cups milk (I use skim)
5 tablespoons sugar
1 tablespoon butter, melted
1 teaspoon vanilla
2 cups cooked rice (I use brown)
raisins, if desired (I use about 1/2 cup)

Poor into an 8x8 inch square pan.
Bake at 325°F/ 162°C for 60 minutes
or until a knife inserted in the middle comes out clean.

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Crock Pot Applesauce

Crock Pot Applesauce

Roughly chop as many apples as you desire.
We used unpeeled Granny Smiths and one Gala.
The peels get very soft when cooked, but if they bother you, peel the apples.

Fill the crock pot with apples.
Sprinkle with a bit of lemon juice.
Mix to coat the apples.
Sprinkle with cinnamon.
Sugar can be added, but we don't use it.

Cook on High until desired consistency.
Ours was ready in 3 hours.

Mmmm, hot chunky applesauce.
Perfect to serve with potato pancakes.
We did not make any potato pancakes.
We ate it hot.
We ate it cold.
We ate it nine days old.
Just making sure you are paying attention.

It was very, very yummy. At least I thought so. BG did not agree She sent me an email, just in case I didn't understand the signs for "Yuck, why did I bother chopping apples, when I could have been texting friends?"

Sorry, I don't like that applesauce. It taste not tasty. I like Mott's applesauce.
I do not like what we made.

Make at your own risk! To me, this was the best applesauce I have ever tasted. I will not return to making applesauce on the stove.

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