Refried Beans

Refried Beans


1 pound of dried beans (pinto, canary, or flor de mayo)
½ onion
1 clove of garlic
1 chile de arbol
Vegetable oil (enough to cover the bottom of a large skillet)
Salt to taste


Dried beans can take a while to cook...so in order to speed up the process, wash them, and then soak the beans overnight in water to soften them (if you don’t do this, it’s not a fatal error, but they’ll just take longer to cook).

Put the beans (pre-soaked or not...but definitely washed) in a large pot with plenty of water. Add the onion, saving a small peice for later – one petal will be enough, the peeled clove or garlic, and about a half teaspoon of salt (we’ll add more later). Cook the beans until very soft (so that you can easily smash them between your fingers). The cooking time will vary greatly depending on whether or not they were soaked, and what kind of bean it is. Be careful as you are cooking them not to let all the water evaporate – add water as needed until they are fully cooked.

In a big saucepan, heat the vegetable oil with the onion petal that you saved and the chile de arbol until the onion is browned (it will be very hot – careful!). Take the saucepan off the heat and let the oil cool down a bit before adding in half of the strained beans (VERY IMPORTANT: If you put the beans in the oil while it is still really hot you will create a burning oil shower that is not pleasant in the least). After you put the beans in the pan add salt and stir. Let the beans cook on high for about 5 minutes, then begin using the back of a big spoon to smash the beans in the pan as they cook until you have smashed most of them. Take out the chile and the onion before serving.

You can refry the rest of the beans as well, or you can put them in an airtight container and refrigerate or freeze them for another day!

...From my cousin who lived in Mexico for several years.

Peanut Butter Globs

Peanut Butter Globs

Because even I have to admit that corn syrup and peanut butter can be really wonderful...

½ cup karo
¾ cup peanut butter
½ cup sugar
2 heaping cups corn flakes

Boil sugar and karo. Add peanut butter, mix well and add corn flakes. Drop on cookie sheet or wax paper.

Cheese Fondue

Cheese Fondue

8 ounces aged Gruyère cheese, cut into 1/4-inch cubes (about 1~2 cups)
4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)
2 tablespoons all-purpose flour
1 teaspoon cayenne pepper

1/4 teaspoon freshly ground white pepper
1 cup medium-bodied white wine, such as Riesling or Sauvignon Blanc
1 tablespoon kirsch (cherry brandy)
2 teaspoons fresh lemon juice
1 baguette, cut into 1-inch cubes (about 8 cups)
3 Granny Smith apples, whole or cored and sliced
4 red pears, whole or cored and sliced
Red and green seedless grapes

Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium to low heat until it starts to bubble, about 5 minutes. Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and fruit for dipping.

...from my younger sister's friend's mom who got it from a cooking magazine.

Chocolate Cheesecake Swirl Cookies

Chocolate Cheesecake Swirl Cookies


½ cup sugar

½ cup brown sugar

½ cup butter

1 pkg. cream cheese, softened

1 egg

1 tsp vanilla

2 cups flour

½ tsp baking powder

¼ tsp salt

1 cup chocolate chips, melted and slightly cooled

Cream butter, sugars and cream cheese. Add eggs and vanilla until fluffy. Add flour, baking powder and salt. Drizzle melted chocolate over dough and fold gently, until marble pattern shows. Drop onto cookie sheets. Bake for 10 to 12 minutes at 350°.

...from a cookbook aptly titled, "Cookies." I can picture the cover in my head, but I don't remember any other specifics.