Beef Bologna with New Potatoes and Peas

BEEF BOLOGNA WITH NEW POTATOES AND PEAS
When Olivia was a child, I used to make this recipe occasionally and I haven't made it for quite a while.  The recipe is a basic one for creamed potatoes and peas.  You can find it at allrecipes.com.  I have always made mine with chunks of ring bologna added.  This may seem like an odd way to use bologna, but it is really good.  Try it some cool, autumn night.  I think you will find it soothing, filling, and just plain good.
-Nanette

1 lb new potatoes or red potatoes cut into chunks
1 cup of frozen peas
1 pound of beef ring bologna cut into one inch chunks
1 T of flour
1 T of butter
1 cup
salt and pepper to taste

Boil potatoes in water for 15-20 minutes.  Drop in peas and continue to cook for 1-2 minutes.  Drain
Set vegetables aside in a bowl.  Use the same saucepan to melt the butter and whisk the flour into it .  Stir in the milk and cook until thickened.  Stir the bologna chunks in to warm them.  Stir in the cooked peas and potatoes.  Salt and pepper.  Eat and enjoy!
-Nanette

MUDSLIDE CHEESECAKE DIP

MUDSLIDE CHEESECAKE DIP
The holiday season is coming soon and if you are like Olivia and I that means carry-ins, entertaining, family get-togethers, and countless other opportunities to come up with new and innovative recipes.  This one came from www.insidebrucrew.com 

This decadent dip can be used as a snack, an appetizer, or even a easy and casual dessert.  It is rich and creamy and sure to not disappoint.  If you don't have large sizes of the liquor it calls for, check the local liquor store for small sample sized bottles or try one of the non-alcohol versions listed below.  You may like it so much you have a hard time remembering it is a dip and you might just attack it with a spoon!  Enjoy!
-Nanette

Mudslide Cheesecake Dip

Prep Time: 5 minutes

Yield: 1 1/2 cups dip

Ingredients

• 1 - 8 ounce package cream cheese, softened
• 1/2 cup powdered sugar
• 2 Tablespoons Irish Cream
• 2 Tablespoons Kahlua
• 1 Tablespoon Rum
• (optional ideas to make this without alcohol at the bottom)
• 1 cup Cool Whip, thawed
• chocolate syrup
• 1 Tablespoon mini chocolate chips

Instructions

1. Beat the cream cheese until creamy. Add the sugar and beat until smooth again.
2. Pour in the Irish Cream, Kahlua, and Rum. Beat until creamy.
3. Add the Cool Whip and beat again until creamy.
4. Drizzle chocolate syrup on the inside of a clear glass dish. Spoon the dip into the dish. Sprinkle with chocolate chips. Serve with cookies or fruit.

CROCKPOT PINTO BEANS WITH HAM

Crockpot Pinto Beans with Ham

This yummy soup recipe came from a site called www.spruce.com.  I have never made ham and beans using pinto beans.  The ham and beans I traditionally made for the family when Olivia was growing up included a ham hock and navy beans.  I happened to run across a ziplock bag of frozen honey ham pieces in the freezer about the same time I found a bag of pinto beans in my cupboard.  That's when I started looking for a recipe using both.

I like this recipe for a couple of reasons.  The recipe calls for green pepper.  I was a little nervous about using that because I was afraid it might overpower the soup.  It didn't.  It was perfect.  The oregano and cumin also gave it a rich, full bodied flavor.  This weekend was cold and rainy where Olivia and I live.  This bean soup was the perfect meal to chase away the chill.

-Nanette

What You'll Need

• 1 pound dried pinto beans, sorted and washed
• 3 cups water
• 1 large onion, chopped
• 4 to 8 ounces cooked ham, chopped
• 3 cloves garlic, minced
• 1/2 cup chopped green pepper
• 1 tablespoon chili powder
• 1 teaspoon pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1 teaspoon kosher salt, or to taste

How to Make It

1. Put the beans in a large bowl and cover them with water to a depth of about 2 inches above the beans. Let stand overnight; drain. Put beans in a large Dutch oven or stockpot; cover with fresh water, and simmer 20 to 30 minutes, or until just tender. Drain.
2. Place the beans in a 5- or 6-quart slow cooker with the water and remaining ingredients, except salt.
3. Cover the slow cooker and cook on low setting for 4 to 6 hours, or until beans are soft. Stir a couple of times during cooking and add more water if necessary. Add salt, to taste.

Serve the beans with cornbread, rice, a green salad or slaw.

Serves 8 to 10.

Tips and Variations

• Instead of diced ham, cook the peas with a large meaty ham hock or two small ham hocks.
• Replace the diced ham with about 12 ounces of diced browned smoked sausage. Add it near the end of the cooking time.
• Add a few teaspoons of minced jalapeno pepper or about 1/2 teaspoon of crushed red pepper flakes.
• Add 2 medium dried bay leaves to the beans.