Crock Pot Refried Beans

For all you Crock Pot-ers out there we got a refried bean recipe that will knock your socks off! We love to pair this with our Spanish Rice and Chicken Enchiladas.

And if you have leftovers you can you it in many different ways from quesadillas to dips and nachos.

2 lbs pinto beans
1 large onion, chopped
2 Tbsp jarred, minced garlic
Up to 2 1/2 Tbsp salt
I tsp black pepper
2 tsp cumin
10 cups hot water

1. Rinse the beans in a strainer. Pick out any bad beans. Combine all ingredients in the Crock pot.

2. Remove any floating beans. Cover, and cook on high for 4 hours and then on low for 2 hours, or until beans are soft.
3. Uncover, and remove extra liquid. Leave enough liquid to reach desired consistency for when the beans are mashed.

4. Mash the beans with a potato masher to desired consistency.

5. Serve warm. Store in air-tight container in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

*Picture of finished product coming soon.

(Original recipe from


Chicken Enchiladas

O my goodness this has to be our favorite Chicken Enchiladas! This is a super easy and extremely delicious, restaurant quality recipe! Chicken Enchiladas can come in all different shapes, textures, and flavors, but, our recipe, is what we think, the easiest and most delicious! This recipe uses most stuff you already have on hand and can be made quickly!

For the sauce:
1 can of cream of mushroom soup
1 can of cream of celery soup
1 (4.5 oz.) can of diced green chiles
1 ½ cups milk
1 ½ tsp dried chopped onion
1 tsp ground black pepper

For the filling/topping:
19-23 corn tortillas (depending how full you stuff them), warmed*
1 can black olives, sliced
2 ½ – 3 cups cheese (cheddar, Monterrey jack, or any combination you prefer)
2 ½ cups roasted chicken breast, diced or pulled

1. To make the sauce: in a medium saucepan whisk the soups, chiles, onion, and pepper until thoroughly combined.
Then slowly stir in the milk until combined, heat over medium-low heat until warm.

2. Preheat the oven to 425o. Grease a 9×13 inch pan with cooking spray, set aside.

3. Arrange an assembly line with the tortillas, olives, chicken, cheese, and sauce.

(*Don’t mind the bottle of wine in the background, it is not for us!)

Then put a spoonful over one side of a tortilla and put a little of the olives, chicken, and cheese right down the middle of the tortilla and roll up a tight as you can without breaking the tortilla, and place in the prepared pan. Repeat filling up the enchiladas until you make a single layer of the enchiladas in the pan. Then put a thin layer of sauce over the top of the prepared enchiladas and sprinkle the rest of olives and chicken (if any left) and half of the remaining cheese. Put a single layer of tortillas over the top followed by the rest of your sauce and cheese.

4. Bake for 15 minutes or until the cheese is melted and the sauce is bubbly.

5. Then let the enchiladas sit for 5 minutes (Yes, we know that will take a LOT of willpower to not dig into it as soon as it comes out of the oven!)

6. Enjoy!

The Chicken Enchiladas are best served with Spanish Rice, and Homemade Crockpot Refried Beans, (As seen in picture above!)

*Tip: Be sure the tortillas are warm or else they will break when rolling them up!

Spanish Rice

Mmmmm…. Spanish rice. This is one of our favorite side dishes. You’ve got the chunks of juicy tomatoes and the spicy kick from the green chiles. It is like a fiesta in your mouth! Perfect for a Cinco de Mayo party.
When you have this rice, you have got to pair it with Salsa Chicken, or our Chicken Enchiladas. So go ahead, read the recipe, cook, and enjoy!

3 Tbsp vegetable oil
1 ½ cups uncooked white rice
1 medium onion
¾ green or red bell pepper, chopped
2 ¾ cup water
1 cup medium salsa (or desired heat)
1 ½ tsp salt
½ tsp minced garlic
1 tsp cumin
1 tsp chili powder
Heat oil in a large sauce pan over medium heat. Sauté onion, bell pepper, cumin, chili powder, and garlic for 4 minutes. Then add rice and sauté until rice is lightly brown.


Stir in water and salsa.


Cover and simmer for thirty minutes, or until rice is cooked and liquid is absorbed.


Salsa Chicken

Salsa Chicken is tender, flavorful, delicious, and the perfect crock pot recipe for any day. It also pairs great with Spanish rice. (Recipe coming soon.) Although it does take a little while to cook it is absolutely worth the wait! All it takes is a few simple ingredients and a whole lot of salsa. And if you have leftovers it will make great Salsa Chicken Tacos!

24-ounce jar medium salsa
Juice from fresh lime
1/4 cup fresh cilantro, chopped (We use dried)
1 25-ounce package taco seasoning
2 jalapeno peppers, finely chopped (optional)
6 boneless chicken breast halves, defrosted

1. In a crock pot, mix together salsa, lime juice, cilantro, taco seasoning, and jalapenos. Add the chicken and coat with salsa mixture. Allow chicken to cook, covered, on the low setting for six hours. Serve chicken with salsa mixture spooned on top.

(If you would like to see the original recipe go to

Blueberry Lemon Coffeecake

Blueberry Lemon Coffeecake, man it makes us salivate just thinking about it! With its tart lemon flavor with the sweet, plump blueberries and the brown sugar butter topping, it is absolutely divine! You could get even your pickiest eaters to eat the blueberries in this coffeecake! This recipe will keep you and your family coming back for more!


½ cup pecans, chopped (optional)
¼ cup light brown sugar, packed
3 Tbsp. butter, melted
½ tsp. cinnamon, ground
1 box of lemon cake mix (15.25 oz)
1 8 oz block cream cheese (softened)
½ cup vegetable oil
½ cup granulated sugar
¼ cup milk
3 large eggs
1 pint blueberries, fresh*

Preheat oven to 350. Lightly spray a 9 x 13 in pan with cooking spray.
For the streusel topping, mix pecans, brown sugar, melted butter, and cinnamon in a medium size bowl and stir until combined. Set aside.
Place cake mix, cream cheese, oil, sugar, eggs, and milk in large mixing bowl. Blend with electric mixer on low for 1 minute. Then scrape the sides of the bowl with spatula. Then mix on medium speed until smooth. Batter should look thick and creamy.

Pour batter into prepared pan, smoothing it out with a spatula. Scatter the blueberries over the top of the batter, and then drop teaspoons of streusel mixture over the top of the blueberries.


Place the pan in the oven. Bake the cake until the top is golden brown and it springs back when touched lightly, about 40-45 minutes, Remove the pan from oven and let it cool for 10 minutes. Serve warm. (Caution the blueberries will stay very hot for a while)

*If substituting fresh blueberries with dried add 1 more egg.

Peanut Butter Cookies

There is only 3 things to say these cookies.

1.Super easy!
2.Super fun!
3.Super delicious!

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar ( or 1/4 cup of honey)
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 1/4 cup all-purpose flour

1.Preheat oven to 375 degrees.
2.In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium-high speed for 30 seconds. Add the sugar, brown sugar, baking powder, and baking soda. Beat till combined, scraping sides of bowl occasionally . Beat in the egg and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. If necessary cover and chill dough till easy to handle.
3.Shape dough into 1 inch balls. Roll in extra sugar to coat. Place balls 2 inches apart on an ungreased baking sheet. Flatten by making crisscross marks with a fork.
4.Bake for about 7 to 9 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 36 cookies.

(Slightly adapted from the Better Homes and Gardens Cook Book.)

Green Monster Smoothie

Although this smoothie might look and sound kind of intimidating, it actually tastes just like a peanut butter and vanilla ice cream milkshake!

It is SUPER delicious and is SUPER good for you! So pull out your blender and get blending!

1 frozen banana, sliced
2 1/2 Tbsp peanut butter (or more if you would like)
1/2 cup yogurt (Greek, vanilla, or regular)
1 cup milk (almond or regular)
4 cups baby spinach (more or less)

Put all ingredients in blender and blend until smooth.

10 grams fiber and 21 grams protein

Butter Biscuits

DSCN2002[1] This is our signature biscuit recipe for The Biscuit Girls. We made it up from looking at TONS of different biscuit recipes, then getting different ideas and putting together our own. They are perfectly moist and flaky on the inside and crispy on the outside. You literally cannot cut them in half because they will just flake apart! This is definitely our go-to recipe. You have to try it! Recipe 2 cup all-purpose flour 4 tsp baking powder 1 tsp salt 1/2 cup butter-flavored shortening 3/4 cup milk Directions 1. Preheat oven to 400 degrees. Grease a baking sheet. 2. Combine flour, baking soda, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 6 to 8 times, and then roll out to thickness of at least half an inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet. 3. Bake for 12 to 15 minutes, serve warm.

Spaghetti Carbonara

Spaghetti Carbonara is simply spaghetti in a cream sauce with bacon and chicken. Once you start eating it you simply cannot stop! We even made this for dinner two nights in a row!

We almost always bake them with our Butter Biscuits. (Recipe follows.) This is a definite must have!

16 oz spaghetti
1 cup chopped bacon
1/2 cup chopped onion
2 to 3 cloves garlic, minced
1 tsp dried oregano
2 Tbsp all-purpose flour
1 1/2 cup milk
1/2 cup sour cream
1/4 cup grated Parmesan
1/4 cup chopped (fresh or dried) parsley leaves
salt and pepper
1 to 2 cooked, seasoned, chicken breasts

Cook spaghetti according to package directions. Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Add onion and garlic and sauté 3 minutes, until onion is soft. Add oregano and cook 1 minute. Add flour and stir to coat onion. Add milk and bring to a simmer. Cook 5 minutes, until sauce thickens, stirring frequently. Remove from heat and stir in sour cream, Parmesan, parsley, and chicken. Season, to taste, with salt and pepper. Drain pasta and toss with sauce to coat. Serve.

(The original recipe courtesy of Robin Miller at

Best Chocolate Cake Ever

This really is the best chocolate cake ever! So I am going to let the cake speak for itself!

1 stick butter, softened
1 cup sugar
4 eggs
1 cup plain flour
1 tsp baking soda
1 can Hersheys syrup (16 oz)
1 tsp vanilla extract
pinch of salt

1 cup sugar
1/3 cup canned milk
1 stick butter
1/2 cup chocolate chips
Bring first 3 to a boil. Add chips. Pour over hot cake.

Preheat oven to 360 degrees. Grease and flour a 9×13 pan. Cream butter and sugar with a mixer. Add eggs, one at a time. Stir in flour and baking powder. Add syrup and vanilla. Blend well. Pour into pan and cook 30-35 minutes. Do not over bake.