Beans and Rice Salad



I have been making this salad for a few summers now.

One thing that’s nice about this salad is that it holds up really well. I make up a big bowl of it and we’ll eat off it all week. It has lots of fiber and protein in it, so you can feel good about eating it too.

Beans and Rice Salad


3 cans of beans, your choice, strained and rinsed

1 can of whole kernel corn, strained and rinsed

2 cups of cooked and cooled brown rice

3 stalks celery, chopped

1 small purple onion, chopped

1 pepper any color, chopped

1 cucumber, chopped

A good fist full of chopped cilantro, to taste

1 or 2 jalapenos, seeded and chopped

3  Roma (plum) tomatoes, chopped

This is by no means the complete list of ingredients.

You can add black olives, chopped pepperoncini,  cheese if you want

Cojita is nice) , but the salad won’t last as long.

Use whatever fresh vegs you want, just make sure you wash them well and leave the danged skins on!  They’re good for you.

Now let’s make the dressing :

Whisk together equal parts of lemon juice and oil. Shake in some garlic powder, chili powder, cumin, salt and pepper. Stir in a little lemon zest too. Make sure it’s all well combined, then pour onto the salad. I did not give you exact measurements for the dressing, because you’ll need more or less depending on the size of the salad and your own taste. A little goes a long way though and if you make too much, just keep it in the fridge.

Mix  salad well, stirring up a few times before serving. Chill for a couple hours. Serve with ANYTHING. We like to add hot sauce because we’re spicy like that.

Big Daddy Biscuits

I call these Big Daddies because they are supposed to be big biscuits!

You can make this up and cut small biscuits, but why would you?

Everyone loves a Big Daddy biscuit, straight out of the oven, slathered with butter and strawberry jam, YUM!

Big Daddy Biscuits


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt

  • 1 tablespoon white sugar
  • 1/3 cup shortening
  • 1 cup milk


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Pumpkin Pie

This is my basic recipe for pumpkin pie. I have been making it this way for years.

Pumpkin Pie

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) Pumpkin
  • 1 can (12 fl. oz.) Evap Milk
  • unbaked 9-inch (4-cup volume) deep-dish pie shell

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Pecan cheesecake pie

I have always been a fan of pecan Pie.   I used to have a slice for breakfast the day after Thanksgiving, every year, lol  I went to work as a baker recently and one of the pie recipes we use is this one. It’s our second best seller, right behind dutch apple pie.

Anyway, here’s the recipe, enjoy!

Pecan cheesecake pie


For the cheesecake layer

1 refrigerated pie crust (I use Pillsbury)

1 package cream cheese (8 oz.)

1/4 cup sugar

1 egg

For the pecan layer

2/3 cup dark corn syrup

2 eggs

2/3 cup sugar

1 1/2 Tablespoons butter, melted

1/2 teaspoon vanilla

1 cup pecans


  1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges. Set aside. (do not bake)
  2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the unbaked pie crust.
  3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn’t burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool 2-3 hours. It will be puffy when it comes out, but it will sink as it cools. Refrigerate until chilled all the way through. Cut into 12 slices.

Cornbread Stuffing

Where I grew up, there was only one kind of stuffing on Thanksgiving, my Dad’s Sage  Stuffing. Don’t get me wrong, it’s wonderful stuff and I have made it his way many times. When I moved across the country to the desert, I discovered cornbread stuffing.  It’s different, but just as good.

Cornbread Stuffing

2 pans sweet cornbread, crumbled up I use This Recipe

2 batches baking powder biscuits, crumbled up

1 big onion, chopped

4 stalks celery, chopped

4 eggs

1 c melted butter

2 tbs rubbed Sage

Salt and Pepper

1/2 gallon chicken broth


Put cornbread and biscuits in a big bowl, set aside.

Melt some butter in a big skillet, sautee onions and celery in the butter.

add in sage and salt and pepper, sautee a minute more.

Dump into the bowl of crumbs, stir in eggs  and add broth a little at a time until its the consistency you want.

Dump into a greased casserole, bake at 350 for 45 minutes

Apple Pie Filling

This recipe is for when you have a whole lot of apples and want to freeze them for pie. This stuff is excellent!  I work in a Pie shop and this is how we make pie filling.  Just dump into an unbaked pie crust, put on some crumble or a top crust and bake.

Apple Pie Filling


18 cups thinly sliced apples

3 tablespoons lemon juice

10 cups water

4 1/2 cups white sugar


1 cup cornstarch

2 teaspoons ground cinnamon

1 teaspoon salt

1/4 teaspoon ground nutmeg


In a large bowl, toss apples with lemon juice and set aside.

Pour water into a Dutch oven over medium heat.

Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl;

add to water, stir well, and bring to a boil.

Boil for 2 minutes, stirring constantly.

Add apples and return to a boil.

Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes.

Cool for 30 minutes.

Ladle into 5 freezer containers, leaving 1/2 inch headspace.

Cool at room temperature no longer than 1 1/2 hours.

Seal and freeze. Can be stored for up to 12 months.

Pioneer Woman Pecan Pie

This is the best Pecan Pie. Hands down.

It’s another great recipe from The Pioneer Woman. Take some time and read through her recipes. Every one is a keeper.

Pioneer Woman Pecan Pie


1 whole Unbaked Pie Crust

1 cup White Sugar

3 Tablespoons Brown Sugar

1/2 teaspoon Salt

1 cup Corn Syrup

3/4 teaspoons Vanilla

1/3 cup Melted Butter (salted)

3 whole Eggs, Beaten

1 cup (heaping) Chopped Pecans

First, whip up your pie crust

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Sweet Potato Casserole with Marshmallows

This is my go-to recipe for this Thanksgiving favorite.

Sweet Potato Casserole with Marshmallows


  • 2-1/2 pounds sweet potatoes, cooked, peeled and mashed
  • ¼ cup butter, melted
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 2 eggs, beaten
  • ½ cup milk
  • ½ teaspoon cinnamon
  • 2 cups mini marshmallows


  1. Preheat oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray.
  2. In a large bowl mix together the sweet potatoes, butter, white and brown sugars, eggs, milk, and cinnamon.
  3. Spread the sweet potato mixture evenly into a prepared 9 x 13 baking dish.
  4. Sprinkle the mini marshmallows evenly over the top in a single layer. (Don’t overload the marshmallows.
  5. Bake at 350 degrees F for about 30 minutes or just until the marshmallows are golden brown.

Chocolate Cheesecake Pie

This concoction is one of my own. My son in law requested it, so I winged it on this one. It’s super rich, so cut thin slices.

Chocolate Cheesecake Pie


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1/4 cup  cocoa
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups milk chocolate chips, melted and cooled
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches)
  • Chocolate curls, optional


  1. In a large bowl, beat cream cheese, butter, sugar, cocoa and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired. Yield:10-12 servings.