Bean Pot Soup

This is Grandma Andrus' recipe, and it's still a classic at my house.

2 cups pinto beans
1 pound ground beef
1 28-ounce can tomatoes
1/3 cup rice
onion, diced
carrots, sliced
celery, chopped
dried parsley
bay leaves
salt and pepper
3-4 cups water
beef soup base or bullion cubes

Bring pinto beans to a boil.  Remove from heat and let stand one hour.  Pressure cook beans 18 minutes or 16 minutes when using kidney beans with less water.  Brown ground beef and drain.  Add beans and all remaining ingredients.  Bring to a boil then simmer for about 45 minutes, stirring occasionally.  Serve with ketchup if desired.

Grilled Lemon-Herb Chicken

1/2 - 2/3 cup lemon juice
1/2 cup oil
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
2 teaspoon rosemary
1 teaspoon thyme
split boneless skinless chicken breasts

Mix first 7 ingredients and add to chicken.  Marinate overnight then grill to perfection.

White Chocolate Chex Mix

10 ounces mini pretzels
5 cups corn Chex
5 cups Cheerios
1 pound M&Ms
2 cups salted peanuts
2 12-ounce bags of vanilla chips
3 tablespoons vegetable oil

In large bowl combine first 5 ingredients. In a microwave safe bowl heat chips and oil. Melt chips and stir until smooth. Pour over other ingredients and mix well. Spread onto wax paper lined baking sheets. Cool, break apart, and store in airtight container. Enjoy!

Grandpa's Chocolate Chip Cookies

Grandpa Andrus made these often, and they are still my favorite basic chocolate chip cookie recipe.

2 cups shortening (I substitute 1 cup coconut oil and 1 cup butter)
2 cups packed brown sugar
1 cup sugar
4 eggs
2 teaspoons vanilla
5 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
12 ounces (2 cups) chocolate chips

Mix shortening and sugars together until well combined.  Add the eggs and vanilla.  Mix in dry ingredients and finally the chocolate chips.  Compact with hands if a little crumbly.  Bake at 350 for 10 minutes, or until golden brown.

Rocky Road

12 ounces (2 cups) butterscotch chips
12 ounces (2 cups) chocolate chips
1 cup peanut butter
6 cups mini marshmallows
1 cup peanuts (salted or unsalted)

Melt chips and peanut butter in a large pan over very low heat (too hot will melt the marshmallows).  Remove from heat and add marshmallows and peanuts.  (I pulse the peanuts in the food processor a few times first.)  Pour into a buttered 9x13 pan.  Chill to set.  Cut into small squares and serve.
*This is a lot like fudge, so it's temperamental.  Don't take it to a potluck because it will melt.  It's best stored in the refrigerator.

Mexican Quinoa Bowls

Recipe from kitchensimplicity.com.

Serves 4-6.

2 cloves garlic, minced
1 cup uncooked quinoa, rinsed well and drained
1 1/4 cups chicken (or vegetable) broth
1 can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes
1 cup corn
1/2 teaspoon kosher salt
1/4 cup chopped fresh cilantro
1 lime, quartered
To serve: salsa, sour cream shredded cheese, crushed tortilla chips, and guacamole

Add a small bit of oil to a medium-sized pot set over medium heat. Add garlic and jalapeños; cook just until fragrant (about a minute). Add quinoa, broth, beans, tomatoes, corn, and salt. Bring to a boil. 

Reduce heat, cover and let simmer for 25 minutes, or until quinoa is cooked and liquid is absorbed. 

Remove from heat; stir in cilantro and lime juice. Spoon into bowls and serve with desired toppings.

Anna's Impossible Quiche

Passed down from Dad's oldest sister, his isn't your typical quiche (just as she's not your typical aunt). The recipe doesn't have a crust, but includes Bisquick in with the eggs and milk instead. It's the only quiche I'd eaten until I moved out of the house, and is still my very favorite.

3 eggs

1 ½ cup milk

1 ½ cup Bisquick

¼ teaspoon salt

Dash pepper

½ cup melted butter

½ cup diced ham or crisp bacon pieces

1 ½ - 2 cups grated cheese

Mushrooms

Chopped onion (yellow or green)

Chopped green pepper

Preheat oven to 350.

Beat eggs, milk, Bisquick, salt, pepper, and butter with electric mixer. Pour into a greased 9”-10” pie pan. Sprinkle remaining ingredients over the top of the egg mixtures, then press into mixture.

Bake 30-35 minutes. Let stand 10 minutes before serving.

Corny Chocolate Crunch

(Makes 5 quarts)

3 quarts popped popcorn (12 cups)

3 cups corn chex

3 cups broken corn chips (Fritos)

1 pkg butterscotch chips

¾ pound dark chocolate coating (I use chocolate chips)

Combine popcorn, cereal and corn chips; set aside.  In a saucepan over med-low heat, melt butterscotch chips and chocolate; stir until smooth.  Pour over popcorn mixture and toss to coat.  Spread into 2 greased 15 x 10 in baking sheets.  When cool enough to handle break into pieces.