When we were newly married, we lived near an excellent Mexican restaurant. We didn’t eat there often, but when we did, I always got a dish that included refried beans. We no longer live near the Mexican restaurant, so I make them at home instead!
This recipe is delicious (and reheats reasonably well). It is a great side dish, but we often eat them as part of an entree. I use the refried beans as a filling in my tacos (in lieu of meat). I combine the beans with lettuce, tomato, cheese, and guacamole. It is absolutely delicious.
The beans are also relatively inexpensive. It costs about $1.65 to make a batch of the beans, and you should be able to get two entree-sized servings out of the batch. If you are serving as a side dish, you should be able to get four servings out of the batch. Enjoy! – Kristin
Kristin’s Uncle Bert is big, loud, and extremely cheerful. One of her classic Uncle Bert memories involves him boisterously preparing his “Flippy Floppy Pancakes” on New Year’s Day. Uncle Bert’s pancakes were flippy, floppy, and delicious. He always touted a “secret ingredient” that made the texture just right. The secret ingredient has yet to be officially disclosed, but we think we have figured it out. Here’s to you, Uncle Bert!
Per Uncle Bert’s original specifications, these pancakes are flippy and floppy. They are also a very cheap and easy meal. Pancakes shouldn’t be pigeonholed as a breakfast food. They can be enjoyed at any time of the day!
These flippy floppy pancakes are nostalgic, delicious, and cheap! Enjoy.
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons melted butter
Pour milk into a glass measuring cup or bowl.
Add vinegar to milk and set a timer for 5 minutes. (This gives the milk time to sour.)
Place a large frying pan on burner and set to medium-low heat.
Combine all dry ingredients into a separate bowl and whisk together.
Melt butter in the microwave.
Add melted butter and egg to milk mixture.
Add wet ingredients to dry ingredients and whisk until the batter is reasonably smooth.
Pour batter into frying pan. Make pancakes approximately 3″ in diameter. We can usually fit three pancakes in a large frying pan.
This batter is thick and bubbles don’t normally form on the top of the pancakes. Watch the edges and when edges start to thicken, look under one pancake. If the bottom of the pancake is golden brown, flip all the pancakes.
Repeat until you use all of your batter. Give your batter a stir before making each new batch. It thickens as it sits.
Delicious miniature chocolate chip cookies to meet your craving without breaking your budget or diet!
1/2 cups + 1-2 tablespoons of all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons SOFTENED butter (1/2 stick)
3 tablespoons of granulated sugar
3 tablespoons of packed brown sugar
1/4 teaspoon vanilla extract
1 egg yolk (from a large egg)
1/2 cup chocolate chips (semi-sweet is our favorite)
Combine flour, baking soda and salt in a small bowl. Use 1/2 cup + 1 tablespoon of flour in the initial mixture. Add additional tablespoon of flour (if needed) when you add the flour to the butter and egg mixture.
Beat butter in a mixing bowl
Add granulated sugar, brown sugar and vanilla extract to butter and mix together.
Add egg yolk to butter mixture and beat.
Gradually add flour mixture and beat after each addition.
The mixture will be relatively dry. Add chocolate chips and mix together with your hands.
Preheat oven to 375 degrees fahrenheit and chill dough for 20 minutes.
Use your hands to roll cookie dough into small balls (about 1 heaping tablespoon worth of dough) Note: The dough will be dry. Use your hands to squeeze the dough into balls.
Place balls of cookie dough on a cookie sheet (spaced out as cookies will spread a bit)