Jerk Black Beans

 Ingredients:

• 2 lbs black beans, dry
• 1 onion, diced
• 2 tbsp jerk seasoning
• 1/2 cup diced bell pepper
• 5 cloves garlic, minced
• 8 cups chicken broth
• 2 cups water
• 2 1/2 tsp salt

Directions:

1. Rinse beans
2. Combine ingredients in crockpot.
3. Cook on low for 8-10 hours or on high for 6-8 hours.

Cream Cheese Frosting

 Ingredients:

• 1/4 cup butter, softened
• 4 oz cream cheese, softened
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 1/2 cups powdered sugar

Directions:

1. In a large mixing bowl, add butter, cream cheese, vanilla extract, and salt. Use an electric mixer to beat for 20-30 seconds until combined.
2. Slowly add powdered sugar and beat until combined and smooth (about 30-60 seconds). Slather on warm cinnamon rolls and enjoy.

Monkey Bread

 Ingredients:

• 2 tbsp melted butter
• 1 cup warm milk (110F)
• 1/3 cup warm water (110F)
• 1/4 cup sugar
• 2 1/2 tsp yeast
• 3 1/4 cups flour, all-purpose
• 2 tsp salt

• 1 cup brown sugar
• 2 tsp cinnamon
• 6 tbsp melted butter

Directions:

1. Grease a bundt pan with butter or shortening. Set aside
2. Combine 2 tbsp melted butter, warm milk, warm water, sugar, yeast in small bowl. Let rest a few minutes to let yeast dissolve.
3. Combine flour and salt in mixing bowl.
4. Add milk mixture to mixing bowl and run on low using dough hook until well combined.
5. Once done, form the dough into a ball and let raise in a greased bowl covered with plastic wrap for 1 hour.
6. While dough is raising, combine the brown sugar and cinnamon in a small bowl. Melt the butter.
7. Roll the dough out into about an 8" x 8" square. Cut into 64 pieces. Roll each piece into a ball.\
8. Coat each ball with melted butter and then roll in the cinnamon sugar mixture. Place in bundt pan in layers.
9. Cover with plastic wrap and let raise for another hour.
10. Preheat oven to 350F. 
11. Back for 30-35 minutes or until top is deep brown. Remove from oven and let cool for 5 minutes. Then turn out onto a plate and cool for another 10 minutes.
12. If desired, top with a cream cheese frosting or similar powder sugar glaze.

Notes

• Adapted from Homemade Monkey Bread Recipe

Cilantro Lime Rice

  Ingredients:

• 3 cups Basmati rice
• 4 1/2 cups water
• 3 tbsp vegetable oil
• 3 tsp salt
• 9 tbsp cilantro, chopped
• 4 tbsp lime juice (2-3 limes)

Directions:

1. Rinse the rice several times until the water runs mostly clear
2. (Recommended) Soak the rice in cold water for 20–30 minutes, then drain well. This helps the grains cook evenly and stay fluffy
3. Add the rice, water (or chicken broth), vegetable oil, and salt to your rice cooker.
4. Cook using the White Rice setting (or the standard setting for basmati if your rice cooker has one).
5. Let the rice rest for 10 minutes after the cooker switches to warm.
6. Fluff gently with a fork or rice paddle.
7. Stir in the chopped cilantro and lime juice just before serving.

Notes

• Chicken broth can be substituted for the water for a richer flavor.
• For Jasmine Rice: Use 3 cups jasmine rice and 3½ cups water. Skip the soaking step, then follow the recipe as written. Jasmine rice has a softer texture and a naturally floral aroma, while basmati rice produces lighter, fluffier, more distinct grains.
• For a brighter citrus flavor, add 1–2 teaspoons of lime zest along with the lime juice.

Mini Rice Cooker:

• 1/2 cup Basmati rice
• 2/3 cups chicken broth
• 1/2 tbsp vegetable oil
• 1/2 tsp salt

Never-fail Pie Crust

 Ingredients:

• 4 cups flour
• 2 tsp salt
• 1 tbsp sugar
• 1 3/4 cup shortening
• 1 egg, well beaten
• 1 tbsp vinegar
• 1/2 cup cold water

Directions:

1. Sift dry ingredients together.
2. Cut in the shortening until it resembles course cornmeal.
3. Add liquid all at once.
4. Stir with a fork until formed into a ball.
5. Roll out on floured surface using floured rolling pin.
6. Makes 4 pie crusts for 9-inch pies

Rotisserie Chicken Pot Pie

 Ingredients:

• 8 tbsp unsalted butter
• 2 lbs rotisserie chicken meat, shredded
• 1 cup sliced celery
• 1 cup chopped yellow onion
• 2 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp dried thyme leaves
• 1/2 tsp ground black pepper
• 1/2 cup flour
• 1 cup heavy cream
• 2 cups chicken broth
• 1 cup frozen peas & carrots
• 1/2 cup frozen corn
• 4 pie crusts (2 bottoms, 2 tops)

Directions:

1. Preheat oven to 425 degrees F. Oven rack on the bottom of the oven.
2. Add the butter to a skillet over medium heat. Once the butter is melted, add the celery and onion. Cook for 8-10 minutes, until the onion and celery is softened.
3. Add the rotisserie chicken meat and the spices. Stir.
4. Add the flour. Stir well until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bublling and thick, stirring often, 3-5 minutes.
5. Remove from the heat. Stir in the frozen, peas, carrots, and corn. Let cool for 15-30 minutes.
6. Fit pie crusts into the bottom of two 9-inch pie plates. Spoon the cooled filling into the pie crust. Top each with a pie crust. Seal the edges of the pies. Cut 3-5 slits in the top of the pies to allow steam to escape.
7. Place the filled pie plates on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.
8. Cool for 15-30 minutes before slicing and serving.

Notes

*Pouring hot filling into the unbaked pie crust can make the crust soggy. You could make the filling up to 3 days ahead of time and store it in a sealed container in the refrigerator.

Recipe adapted from The Best Classic Chicken Pot Pie Recipe by Amanda Finks

Cinnamon Buttons

 

Ingredients:

• 4 to 4 1/2 cups flour
• 4 tsp baking powder
• 4 tsp sugar
• 2 tsp salt
• 1 tsp baking soda
• 3/4 cup shortening or butter
• 2 eggs, beaten
• 1 cup buttermilk

Cinnamon Sugar:

• 1/2 cup sugar
• 1/2 tsp cinnamon

Directions:

1. Mix dry ingredients together
2. Cut shortening into dry ingredients.
3. Blend eggs and buttermilk. Mix into dry ingredients until moistened. Do not over mix.
4. Roll out dough and cut with small biscuit cutter.
5. Dips tops in butter then in cinnamon sugar mixture
6. Bake at 400 F for around 8 minutes