The Dave Ramsey Special (Beans and Rice, of course!)

First, I have to say that I LOVE my new pressure cooker and I HIGHLY recommend getting one! Imagine cooking carrots and other veges for soup in 4 minutes! OR dry beans in 40 minutes. I have even cooked frozen-solid meat in under an hour! I love it! This recipe uses a pressure cooker, but I'm sure it can be adapted.

1 pound dry beans (I used black, but any would work)
1 large onion, diced
1 c. diced celery
1 c. chopped green pepper
4 garlic cloves, minced
4 bay leaves (I didn't use these)
4 Tbsp parsley, chopped (forgot this, oops)
2 tsp. dried thyme, crushed
1 1/2 tsp. salt
1/2 tsp. crushed red pepper*
1 tsp. ground black pepper*
3/4 C. olive oil
3 to 4 C. water
2-3 C. cooked rice

Directions:
Quick soak beans. (I will give instructions for doing this with a pressure cooker if anyone requests it). Drain, and set aside in pressure cooker.

Place the onion, celery, green pepper, garlic, bay leaves, and seasonings in a medium mixing bowl. Drizzle the olive oil over them and let the mixture sit at room temperature for at least 30 minutes.

Pour the olive oil and the vegetables over the beans and let sit at room temp for 10 to 15 minutes (I forgot to do this too, oops). Add enough of the water to cover the beans (I used all four cups). Close the lid, bring to high pressure and cook for 40 minutes. Remove the bay leaves and serve the hot beans over the rice. (I used brown rice, cooked in the pressure cooker--of course!)

This was so good, even with my changes and mistakes!!

*Instead of black and red pepper, I used a cajun seasoning that I have--it has both those peppers in it and other stuff besides.

Chocolate Mud Cake (Crockpot)

This is one of those ummy-yummy hot fudgey cakes, and it's baked in the crockpot. It was sooo yummy!

RECIPE INGREDIENTS:
1 cup all-purpose flour
2 teaspoons baking powder
6 tablespoons butter
1/3 cup chocolate chips
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons plus 1/3 cup cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
11/2 cups hot water
Whipped cream or ice cream

1. Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

2. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate chips in the microwave or over a pan of simmering water and mix well.

3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

4. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, brown sugar, cocoa, and hot water until the sugar is dissolved.

5. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.

6. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

7. When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 4 to 6.

Hot Artichoke Dip/Spread

2 8-oz. pkgs. cream cheese
2 C. mayo
4-5 garlic crushed
1/2-2/3 C. fresh grated parmesan cheese
1 15-oz. can artichoke hearts (not marinated), chopped

Combine all the above ingredients. Put in pie plate or in casserole dish. Bake at 350 F for 25-30 minutes. Serve with slices of french bread or tortilla chips, etc.

Yummy Meatballs

1 can whole berry cranberry sauce
1 bottle chili sauce (found on the ketchup aisle)
1/3 C. brown sugar

Mix the above until well-combined. Put in crockpot with about 3 pounds of your favorite frozen meatballs. Cook on high for about 3 hours. So good!