Pinto Bean Pie

Okay, so yes, it sounds weird--pinto beans, in PIE??? Yes, and it's actually tasty. It's like pecan pie, only those with nut allergies can eat it!  I've had people guess what was in the pie, and I have had guesses from cinnamon to yams. Nope, none of the above, but all of the below!

Crust:
1 1/2 sifted flour
1/2 tsp. salt
1/2 cup shortening or butter (I use butter)
4-6 Tbsp. cold water
Sift flour and salt into a bowl. Cut in butter with a pastry blender. Spoon in one tablespoon of water at a time until dough becomes moist. Roll out to 1/8 inch thick. Place in pie plate. Set aside.

Filling:
1/2 cup sugar
1 cup brown sugar
1/2 cup butter, softened (no substitutions)
1 cup mashed pinto beans***--heaping
2 eggs, beaten

Blend sugars, eggs and butter until creamy. Add mashed pinto beans and blend well. Pour into unbaked pie shell. Bake at 375 degrees for 20 minutes and then 350 degrees for 25 minutes, or until a knife inserted in the middle comes out clean. I also put some foil loosely around the crust so it does't over cook; then remove the foil the last 15 or so minutes, or when you change the temperature.
 ***NOT refried beans. I soak some beans overnight in a small slow cooker, drain, and then cover with an inch or so of water and put on low all day. Then smash with potato masher. I have also recently come across "instant pinto beans" from a brand called Thrive. They work much faster; about 20 minutes or so, if you call that "instant." :)

My Pasta Salad

I made this recipe up, so the measurements are estimates!

4 cups uncooked pasta (I choose shells, bowties, etc. to be more fun)
1 large can of chicken (13 oz.)
1 cup mayonnaise
1/4 cup prepared mustard
1/4 cup dill relish
1 small can sliced olives (2.25 oz.)

Cook pasta according to package directions. Strain and set aside. Empty chicken into a bowl and separate with a fork. Add remaining ingredients, and mix together. Pour mayonnaise mixture over the pasta and toss to coat. Enjoy!

Kale Chips

One bunch of kale
1 Tbsp. olive oil
1 tsp. season salt

Wash and dry kale thoroughly. Remove the kale from the thick stems and tear into bite sized pieces.  Place the kale into a bowl and drizzle the olive oil over the kale. Gently toss to coat. Place the kale on parchment paper lined baking sheet. Sprinkle the season salt over the kale. Bake at 350 degree oven for about 10-15 minutes. Edges should be browned but not burned.

Navajo Blue Cornbread

This is a sweet cornbread, by the way. :)

Dry ingredients:
1 cup flour
1/2 cup cornmeal
1/2 cup blue cornmeal
1 Tbsp. baking powder
1/2 cup brown sugar
1 tsp. salt

Wet ingredients:
1 cup milk
2 eggs
1/4 cup softened butter (half stick)
1/2 cup honey

Mix wet and dry ingredients separately. Combine them together and stir well. (I use a mixer for the wet ingredients and then add the combined dry ingredients.)  Pour into an 8"X8" or 9"X9" greased pan. Bake at 350 degress for about 45 minutes. NOTE: You can use all regular cornmeal, too. :)

MacNeal Crank

Honey Sesame Chicken (Slow Cooker Style)

4 boneless, skinless chicken breats
salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion (I used a small handful of dried onions from food storage)
1/4 cup ketchup
2 Tbsp. vegetable oil
2 cloves of garlic, minced
1/4 tsp. red pepper flakes (optional)
4 tsp. cornstarch
6 Tbsp. water
Sesame seeds

Season the chicken with salt and pepper on both sides and place in bottom of slow cooker. In a bowl, combine the honey, soy sauce, onion, ketchup, oil, garlic and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours or until chicken is cooked through. Remove chicken from the slow cooker, leaving behind the juicy sauce. Dissolve cornstarch in water and mix into the sauce in the slow cooker. Cover and cook on high for 10 minutes. Meanwhile, cut up chicken into bite sized pieces and return chicken to the pot when the sauce has thickened. Serve saucy chicken over rice or noodles. 4-6 servings. I found this in LDSLiving Magazine March/April 2013.