Crisp Bean Burritos

Buritto Size Tortilla's
refried beans
Cheese
Oil
Toothpicks
paper towels

Heat the refried beans and cheese in a pan. In a large frying pan warm some oil. Just enough to fill the bottom of the pan and about a 1/4 inch deep. I usually put the oil on between medium anad medium high, you will find what temp is good for your stove.
Put the beans in the tortilla seal it with the toothpick, and place in the hot oil, turn until it is crispy on all sides and be sure to wrap in a paper towell to get the excess oil off.

Dipping Sauce
Ranch dressing
Red Taco sauce

Mix the two together, so yummy with your crisp bean burrito!

Taco Casserole

This is a great fall/winter recipe. I got it from my Sister In Law Kendra when Josh and I got married. Enjoy.

1 can Kidney Beans
1 can Black Beans
1 can Corn
1 Can diced tomatoes
1 lb ground beef, browned
Taco Seasoning and Cheese
Olives (optional)

Wash and drain all canned items and place in a casserole dish. Add ground beef (make sure it has been browned w/ taco seasoning) mix together and bake 350 degrees for 30 minutes. Last 5 minutes add cheese on top.
Serve with Tortilla chips and any other favorite taco fixings like sour cream and guacamole!

Peach Cobbler

2 1/2 C Peaches (about 8)
1 C sugar
1/2 tsp Cinnamon
1 C flour
1/4 tsp salt
1/2 C butter

Peel and slice peaches. Put in an 8 inch square baking dish. Sift flour, sugar, cinnamon and salt together. Cut in Butter until it is crumbly. Pour evenly over peaches. Bake for 45-50 minutes at 375 degrees.

Bowtie Salad

1 pkg Bowtie pasta
Romain Lettuce
Cooked Chicken
Croutons
Mushrooms (optional)
Cherry Tomatoes (optional)
Salad Dressing (pick your favorite)

Cook bowtie pasta as package directs, rinse in cool water. Mix pasta, lettuce, chicken croutons and mushrooms in large bowl, add salad dressing and toss. Dress with Cherry Tomatoes.
Serve with your favorite kind of Garlic Bread and dipping sauce.

Peach Raspberry Jam

8 Cups Peaches (mashed)

10 Cups Sugar

20 Oz Raspberries (frozen)

1 lg pkg Raspberry Jell-O

Mix Peaches, Sugar, Raspberries and boil for 15 minutes (stir continuously, maintaining boil). Remove from heat add Jell-O, mix together and pour into bottles and seal.