Beans and Rice

1 small bag of dry Red Beans (Approximately 2 cups)
8 cups of water
1 Ham hock ( or about a cup of bacon or left over ham)
1 small onion diced
Salt and pepper to taste
2 cups Cooked rice

My mom is from New Orleans and has made these all of my life. I continued with the tradition, but never assumed that everyone didn't make this meal on a regular basis. This is a healthy, thrifty meal that kids love. It easy to have all the ingredients in your food storage too.

Soak the dry beans over night. Rinse the beans in the morning and add fresh water. You can let them soak in the fresh water until approx. 2 hours before your meal. When you put them on the stove you can add the additional ingredients. Keep the pot on medium to low heat and stir frequently to keep the beans from burning. You made need to add more water to the beans depending on the consistency that you desire and how quickly you want to cook them. After about 1-2 hours on the stove the beans will be ready. Serve over rice. The leftovers are also great to use in burritos or as a side dish to Mexican food.

Homemade Pizza

Pizza Dough

1 cup water
2 Tablespoons Oil

2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 Tablespoon Yeast

Mix wet with dry and let sit for 5 minutes. Put on the pizza sauce and toppings. Bake for 15 minutes on bottom rack @ 425 degrees.

Pizza Sauce you can either buy pizza sauce or make your own

1 small can of tomato sauce
a pinch of italian seasoning
1 garlic clove minced

Mix together and pour evenly over the crust
Add any desired toppings!

Taco Casserole

One of the few casserole that kids love!

Tortillas
1/2 lb. ground meat, browned with onions
1 bottle of Pace medium picante sauce
1 1/2 c. shredded light Cheddar
1 container of light sour cream

Shredded lettuce, diced avocados, chopped tomatoes, sliced black olives as topping


Preheat oven to 350 degrees. Layer in casserole dish the following: tortillas, ground meat, sour cream, picante sauce, shredded Cheddar. Repeat the layers until dish is filled. Cover with foil. Bake in oven until mixture is bubbly, about 30 minutes. Serve with shredded lettuce, chopped tomatoes, diced avocados and sliced black olives as a topping. This is also great with tortilla chips in place of the tortillas.

Roasted Lemon chicken

This is a great money saving recipe. Whole chickens are the least expensive way to purchase your chicken.

Ingredients:
3-4 pound whole chicken
2 lemons
6 cloves garlic
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups chicken broth

Preparation:
Preheat oven to 400 degrees F. Remove the giblets and any fat from the chicken cavity. Roll the lemons on the counter with your hand to soften them, then prick thoroughly with a fork, going all the way through the rind to the flesh.

In a small bowl, mash the garlic with the salt until a paste forms. Rub half this paste inside the chicken and then stuff the lemons into the cavity.

Add thyme and pepper to remaining paste and rub on the outside of the chicken. Place in a shallow roasting pan, on a rack (you can use sliced onions for a rack for even more flavor), and pour the chicken broth around the chicken.

Roast for 60-65 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F, juices run clear when pricked with a fork, and the drumstick moves easily in its socket. Cover the chicken and let rest for 10 minutes before carving. Serve with the pan juices (don't eat the lemons!). Serves 4

Raspberry Cheesecake

2.5 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted
4 (8oz.) packages cream cheese
1.5 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice
Optional:
raspberry jelly
fresh raspberries
1 cup heavy whipping cream + 2 Tbsp powdered sugar
white chocolate

Preheat oven to 325 degrees
Combine graham cracker crumbs and sugar.
Stir in melted butter until moistened.
Pour the mixture into a 9-inch springform pan (3 inches tall). Press the crumbs into the bottom and 1 inch up the sides of the pan.
Bake for about 10 minutes. Remove and cool to room temperature.
To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
On low, add sour cream, lemon juice and vanilla just until combined.
Bake for about 1 hour and 15 minutes at 325.
Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece. The center will look more shiny than the edges. That’s ok because it will continue to cook a little while it’s in the pan.
Remove from the oven and let cool completely to room temperature.
Hope that it doesn’t crack.
Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform pan to help separate.
Chill in the refrigerator overnight. That’s right. It’s best to make this the day before because it needs plenty of time to chill and firm up.
Before serving: Heat up some raspberry jelly on low heat until the consistency is thin. Spread on top of the cheesecake. Refrigerate while you do the following.
Melt some white chocolate and put it in a ziploc bag or squeeze bottle. Draw abstract shapes on wax paper and let dry.
Pour some heavy whipping cream in a small chilled metal bowl. Add 2 Tbsp powdered sugar and beat the cream on high until it becomes firm and thick.
Remove the cheesecake from the refrigerator and spoon on whipped cream or use a decorating bag with a 1M tip to decorate.
Top with fresh raspberries and white chocolate decorations.