Are you inundated with multiple cans of baked beans?  Do you hate to let them go knowing that they are packed full of nutrients and fiber?  Most canned beans received from food banks contain only 4 - 7 mg of sugar!  They are a healthy snack alternative! Try this delicious recipe below:

14 oz. can baked beans
2 tab. lemon juice
1-2 tab. chili powder

Gently drain off extra fluid from baked beans.  You want a tad of liquid still in the can to keep consistency. Set the stove top temperature on med./low.  Put beans into a fry pan (preferably black iron if you have it), and begin smashing beans with the back of a spoon.  They will quickly become the consistency of refried beans in minutes.  Add 2 tab. of lemon juice and stir.  Keep stirring until beans begin to resemble refried beans and lose some moisture content.  This is the beauty of it!  You can make your bean dip thin or thick depending on personal preference.  Add chili powder, adjusting for taste.  Enjoy with vegetables or corn chips.

Have you been getting bags of pinto beans from your local food bank and unsure how to prepare it quickly and easily?  Do you have a hankering for some good ol' Mexican food rolled into a nicely floured tortilla or in a bowel topped with cheese?  

Here's a phenomenal, easy recipe to make a huge batch of refried beans that will freeze extremely well.  Just cook, mash, place in plastic containers and you have a wholesome, on-the-go snack that warms up quickly.  


1 pound dried Pinto Beans 
1 Onion, chopped
4 cloves garlic, minced
2 teaspoons ground Cumin
2 teaspoons salt
1/2 teaspoon Cayenne pepper
Optional Add-ins, Such As Ham Bone Or Bacon Strips
7 cups Water
Salt And Pepper, to taste
Optional Toppings

Pour dried beans in the slow cooker. Add onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a couple of bacon strips to the crock. 

Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8–10 hours. You can also cook on low for 12 hours or longer.

Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 ½ cups of the bean liquid out of the crock and reserve.

Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.

Serve as-is or sprinkle with your favorite toppings. Serve warm.

Here's a lost art that at times has been forgotten when deciding on simple meal fare.

This dish is economical and can be served on top of a bed of greens, good ol' fashion white bread, or on a crisp sub roll.  Any way you fix it, you can bet on a healthy treat that can feed 4 for about $3.  


6 whole eggs in shell, brought to room temperature
4 quarts of water
1 tablespoon white vinegar
4 tablespoons good quality mayonnaise
Pinch of salt
Pinch of white pepper

Fill a medium pot with three to four quarts of water and bring to a boil.

Add white vinegar. Gently place each egg one at a time into the pot with a long-handled slotted spoon, resting them on the bottom of the boiling water. (This will help avoid cracking the eggs.)

Bring back to a full boil and cook for 5 minutes. Turn off the heat and let eggs sit in the hot water for 13 minutes.

Drain all the water and then shake the pot with the eggs still inside to break the shells. Under running warm water, peel off shells and set cooked eggs on a paper towel to dry.

Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste.

Add more salt or pepper if needed.

Cover bowl and place in the refrigerator until egg salad is below 40 degrees.

Serve with crisp lettuce and your favorite bread.

I have been known on my limited budget to treat myself from time to time to Chipolte's Guac and chips that sells for only $3.50.  That creamiest tang in that guacamole concoction is like no other. 

With avocados on sale, you can whip up this delight when ever you choose.  Become a fan of the Guac Dip and gather an entourage of health benefits.  


2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeño, including seeds (finely chopped)
1/4 tsp kosher salt

1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the outside.

2. Cut the avocado in half and then remove the pit (carefully!)

3. Scoop the avocados and place in a medium bowl.

4. Toss and coat with lime juice.

5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.

6. Fold in the remaining ingredients and mix well.
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7. Taste the guacamole (over and over) and adjust seasoning if necessary.

I am sharing a favorite family dessert with you today.  Trust me; once you've tried this delectable, velvety-smooth cake, it will have a place in your recipe file always.  I am lucky if this cake lasts 24 hours in my house!  It is light, and refreshing so family members come back for multiple "tastes" throughout the day.

I was given this recipe by my wonderful neighbor Lois.  Lois is an amazing cook and has blessed me with many of her household recipes.  They are quick and easy to prepare, and receive accolades from my boys whenever I cook one.  One day Lois came over with a piece of this heavenly cake.  I barely made it to the table when I was swarmed by my boys wondering what was on the plate.   With forks in hand, they devoured the cake in seconds- complimenting it was the most fabulous cake they had ever tasted!  Luckily, I retrieved a piece for myself to taste this gem before all was gone.  My taste buds were awakened, and this became a family favorite.

I wait until pudding boxes and chocolate gram crackers go on sale for buy one get one free.  This way, I get two cakes for the price of one.

1 Keebler chocolate gram box
2 large vanilla pudding boxes (4.6)
5 cups of milk
1 container of Cool Whip (8 oz.)
1 can chocolate frosting

Open packages of vanilla pudding and beat in milk.  On low mixer speed, add cool whip that has been defrosted.  Set aside to allow mixture to thicken.  Layer one cellophane package of gram crackers on the bottom of a 13 x 9 inch pan.  Don't worry about spaces, grams will expand.  Spoon on 1/2 of the pudding mixture.  Top with another cellophane package of gram crackers.  Spoon on remaining pudding mixture.  Top with last package of gram crackers.  Set in refrigerator for 1 hour.  Take out and carefully frost top layer with chocolate frosting.  Cover with Saran Wrap and place back in refrigerator for 8 hours or overnight

You know the price of food is on the rise, but at least when you buy your holiday ham, you'll know they'll be leftovers for days saving you on future food trips.  At this point in time, ham is a much better deal than other meat counterparts. Save A Lot is full with shoppers stalking the meat aisle picking out the largest, cheapest holiday ham at $1.59 pd.

This recipe takes less work than conventional ham ideas. No need to secure cherries, pineapple and such.  Just whip up the citrus sauce recipe, stick it in the oven and go about your Easter day duties.  You'll be amazed at the presentation and taste.

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1 fully cooked bone-in ham (7-9 lb.)

Glaze
1/2 cup grapefruit juice
1/2 cup orange juice
1/4 cup molasses
3 tbsp. honey
1 tbsp. baked brown sugar
1 tbsp. mustard
1 tsp. pepper

Preheat oven to 325 degrees.  Place ham on pan and score the surface of the ham in 1/4 inch deep cuts in diamond pattern.  Cover and bake 2 - 2 1/4 hours or until temperature reads 130 degrees.

Meanwhile in a pan combine orange juice and grapefruit juice until mixture is reduced by 1/2.  About 12-15 min. Glaze should be thickened.  Remove ham from pan and brush with 1/3 cup glaze.  Bake ham additional 20 minutes basting once more.  Temperature should read 140 degrees for the perfect ham.  Place the remaining glaze when ham is taken out of the oven.  

This luscious side dish adds a bit of pizzas to your Easter meal.  Made with real potatoes, this one will gather rave reviews when placed next to the main center piece - the ultimate ham.

Give yourself a rest this holiday weekend and prepare these ahead of time.  These keep well and can be popped into the oven quickly once the ham is through baking.

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1/2 cup shredded cheddar cheese

1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced

In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.
Cover and bake at 350° for 50 minutes.

Avocados are on sale, and what better way to use them in a side dip for lunch or dinner tonight? These delicious fruits are packed with heart healthy fats and nutrients.  

This dip takes minutes to put together and will be the rave at your table.  

• 3 medium ripe avocados, peeled and cubed
• 1 garlic clove, minced
• 1/4 to 1/2 teaspoon salt
• 2 medium tomatoes, seeded and chopped, optional
• 1 small onion, finely chopped
• 1/4 cup mayonnaise, optional
• 1 to 2 tablespoons lime juice
• 1 tablespoon minced fresh cilantro

Mash avocados with garlic and salt. Stir in remaining ingredients.

Here's a deliciously easy bread to make whenever you want to complement a salad or homemade soup that needs to be stretched a bit to feed a hungry brood.

All you need to do is pop those ingredients into a bread maker, and then press into a 13 x 9 baking pan.

• 1 package (1/4 ounce) active dry yeast
• 2 teaspoons sugar
• 1/4 cup warm water (110° to 115°)
• 3/4 cup warm milk (110° to 115°)
• 2 tablespoons shortening
• 1 teaspoon salt
• 2-1/4 to 2-1/2 cups all-purpose flour

TOPPING:
2 cups shredded cheddar cheese
1 large egg
1/3 cup whole milk
1 teaspoon finely chopped onion
Poppy seeds, optional

Place first seven ingredient in bread maker.  Place setting on "dough".  Close the lid and go about your duties.

When done, take bread out and place it in a greased bowl. Punch down dough; press into a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 425°. Combine cheese, egg, milk and onion; spread over dough. Sprinkle with poppy seeds. Bake 15-20 minutes. Cut into squares; serve warm.

It's that time of year when wonderful, healthy asparagus adorns our shelves with fantastic sales.  

Asparagus has a long history going back as far as the first century. We have records of it growing in ancient Greece and Rome. 
Egyptians over 2,000 years ago cultivated asparagus for medicinal reasons and legend has it that it was so revered they offered it up to gods in their rituals.

As with all vegetables the first asparagus was discovered in the wild. A wild asparagus has thin shoots thinner than a pencil and is much different than the asparagus that you find In your grocery counter.

Through selective breeding and growing techniques they developed a thicker stem with more edible flesh.

1 pound fresh asparagus, trimmed
1 tab. butter, melted
1/2 cups shredded Parmesan cheese
1/4 teaspoon pepper

Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain.

Arrange asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.