Erika's Skillet Potatoes*

Inspired by the recipe found HERE

Yummy Black Beans*

Original Recipe From HERE

• 1 (16 ounce) can black beans
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon cayenne pepper
• salt to taste

In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

Love this recipe and want to add it to your collection?
How does it work?
1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6 @ 150 dpi)
4.Print

Sweet & Moist Cornbread*

(From Sister Sonja Patterson)

3 c. flour
1 1/3 c. sugar
1 c. corn meal
2 T. baking powder
1 t. salt
2 1/2 c. milk
4 eggs
2/3 c. oil
6 T. butter, melted

Preheat oven to 350 degrees. Combine flour, sugar, corn meal, baking powder and salt in bowl. Combine milk, eggs oil and butter in bowl; mix well. Add to flour mixture. Stir just until blended. Pour into a greased 9 x 13 inch pan. Bake 35 minutes or until tooth pick comes out clean.

I tried this recipe out of my Fairbanks Stake Cookbook. The recipe actually was submitted by Sister Patterson whom is a wonderful cook.
This cornbread is a delicious moist and sweet cornbread. It almost reminds me of the cornbread that is served at Marie Callenders.

Love this recipe and want to add it to your collection?
How does it work?
1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6 @ 150 dpi)
4.Print

Spaghetti A La Philly*

Original Recipe From HERE

• 3/4 lb. spaghetti, uncooked
• 1 lb. lean ground beef
• 1 jar (24 oz.) spaghetti sauce
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 2 Tbsp. Grated Parmesan Cheese

• Cook spaghetti as directed on package.
• Meanwhile, brown meat in large skillet; drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
• Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

I found this recipe on the box of my cream cheese so I decided to try it. It was REALLY good. Basically it was creamy spaghetti! Yum!

Love this recipe and want to add it to your collection?
How does it work?
1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6 @ 150 dpi)
4.Print