Yummy Pinto Beans

3 cups of water to every cup of beans
1/2 tsp salt for every cup of beans
1/2 tsp cumin for every tsp beans
1 tablespoon minced garlic for every 4 cups of beans
1/3 onion to every 4 cups of beans

Rinse beans.  Put beans and water in a crock pot on low (or roaster oven at 170.) Add the salt.  Cook for 10 hours.  Add in cumin. Cook for another 6 hours or until soft.  You can freeze the beans with juice or without depending on what you want to use them for later. 

Will's Mashed Potatoes

Will's Ultimate Mashed Potatoes

• 10 large russet potatoes, washed and cut up, barely cover with water (Will doesn't even peel his)
• 1 yellow onion, coarsely chopped
• 1 heaping Tablespoon of chopped fresh garlic
• 1 (8 oz.) package of cream cheese milk or sour cream work too
• 1 cup ranch salad dressing
• 2 cups grated medium cheddar cheese

In a large pot, cook the potatoes, onion and garlic till tender (with skins on). It usually takes 45 to 60 minutes at my altitude. Nearer to sea level it will be less. Drain the water. We like to use a potato masher. Just be careful because you don't want to overwhip them into a globby, gluey, mess. Add cream cheese, ranch salad dressing and cheddar cheese. Mash and mix till fairly smooth. We do like to leave some lumps. They don't need to be perfectly smooth. You can add salt and fresh ground pepper if you'd like. You will find they are quite flavorful, a terrific side-dish.

Salsa & Fajitas

Fajita Marinade

2 limes Juice
1 T Olive oil
1 t Cumin
1/2 t salt
1/2 t pepper
1/2 t chili powder
1/2 t chili flakes
1 T minced garlic

Saute peppers and onions in olive oil. Add juice from one lime, garlic salt.

Salsa

1 can diced tomatoes with juice
1/2 white onion
1 bunch of cilantro
1 can green chiles
1 t cumin
1 t kosher salt
1 t garlic salt
1 lime juice

Baked Potato Fries

We no longer desire any "deep fried" fries...because we have these! WE love them!

Ingredients

• 2 lbs roasting potatoes (we like red best)
• 1 tablespoon olive oil
• 1tsp garlic salt
• 1tsp creole seasoning
  
• 1tsp black pepper
  

Directions

1. Pre-heat oven to 450°F.
2. Wash and scrub your potatoes well - no need to peel them!
3. Cut them into chunky wedges.
4. Place in a ziplock bag or plastic container and add the olive oil & black pepper.
5. Shake the container or bag well - making sure every potato wedge has been covered in oil. Add other seasonings now.
   
6. Place peppered potatoes on a large cookie sheet in a single layer.
7. Give another good twist of ground black pepper over the potato wedges and roast in the oven for about 45 - 60 minutes or until crispy and brown!
8. I often serve these with our homemade wingers sauce mixed with olive oil mayo!

Cafe Rio Black Beans

Cafe Rio Black Beans

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/3 C tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro

Add beans, garlic, cumin, tomato juice, and salt. Continually stir until heated through. Just before serving, add cilantro. Also is yummy to add in some red pepper and onions (cook first with pam or olive oil.)