Only two things money can't buy and that's true love and home-grown tomatoes!

I like food! I mean, who doesn't, right? I can't say that I'm a great cook but I am competent in what I do. So I want to share the recipes I've collected and altered to suit the way I cook.

Crock Pot Refried Beans


4 cups pinto beans
2 bulbs of garlic
1.5 cups pure corn oil or olive oil*
2 tbsp salt
2 tomatoes

Parch the beans by bringing them to a hard boil for 15 minutes. Careful! This will boil over in a hard boil.
Let them sit overnight then rinse and clean them very well. Now put the beans and 6 cups of water into the crock pot and set it to low.

10-12 hours later they are good and ready for the rest of the ingredients.

Roast the garlic.

Chop the tomatoes while the garlic is roasting.

Put the tomatoes, salt, oil and garlic in a medium bowl. (I like to prepare this the day before)

Now add this to the beans and let it cook for another day or two until it is fairly thick.

* you can use any vegetable oil but I use pure corn oil (cheaper than olive oil) when I'm using large quantities.

** This is for a 5 or 6 quart crock pot. If you use a 4 quart crock pot, half this recipe.

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Roasted Garlic

1 Preheat the oven to 400°F.

2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 20-35 minutes, or until the cloves feel soft when pressed.

4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

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Pancake mix

When you buy pancake mix from the store you are getting filler along with the ingredients. Why is the filler in there? Because it is cheap (chalk is cheap!) I like to mix up a bunch of this and then I just scoop a cup or two.

I'll mix up a tuperware style container with this recipe.
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tbsp. sugar

For as single serving

1 cup dry ingredients
¾ to 1 cup milk
1 egg
2 tbsp. oil

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Chocolate Pudding


2 1/2 cup milk
1/2 cup sugar
1/2 cup cocoa
3 tbsp corn starch
1/4 tsp salt
1 1/2 tsp vanilla

Combine all ingredients except for the vanilla.

Cook in a deep pan/pot at medium heat stirring constantly.
After 5 minutes or so it will start to boil. Keep cooking and stirring for another 2-3 minutes.

Remove from heat and add the vanilla, stir it in well.

Now pour it into a medium bowl or several serving bowls and refrigerate.

Skinless Pudding
Tear plastic wrap and place it on/over the pudding, pat it down so it rests on the pudding, this will prevent a 'skin' from forming.

You can rush the finish by putting the bowl(s) in the freezer for 30-45 minutes (careful with serving bowls!) then the refrigerator.

Download the pdf!

Mashed Potatoes

Yogurt - plain, unsweetened
egg(s) 1 or 2

Boil the potatoes as usual then add as much yogurt as it takes to blend it in good. You don't want to see un-blended yogurt. Now add an egg, raw. Maybe 2 if you're making a lot. Now mix it up good!

Adding the egg will pull it all together and make it creamy smooth!

I find it tangy enough to not add salt.

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