Original recipe makes 4 dozen
3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 2/3 cups butterscotch chips
Directions
Preheat oven to 350 degrees F
In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.
First, make Slow Cooker Refried Beans:
Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
Directions: 1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
For the Burritos:
Ingredients:
18 to 24 Tortillas (I used whole wheat)
2 to 3 cups of shredded cheese
Slow Cooker Refried Beans
Directions:
Spoon some beans onto the tortilla. Add as much cheese as you would
like. Fold in two sides of the tortilla then roll the rest of the
tortilla. Next place each burrito and place it on a 12x12" sheet of
foil. Fold in both sides of the foil and roll the tortilla in it. Stick
them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.
Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99
First, make Slow Cooker Refried Beans:
Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
Directions: 1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
For the Burritos:
Ingredients:
18 to 24 Tortillas (I used whole wheat)
2 to 3 cups of shredded cheese
Slow Cooker Refried Beans
Directions:
Spoon some beans onto the tortilla. Add as much cheese as you would
like. Fold in two sides of the tortilla then roll the rest of the
tortilla. Next place each burrito and place it on a 12x12" sheet of
foil. Fold in both sides of the foil and roll the tortilla in it. Stick
them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way through.
Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99
Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
Directions: 1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
For the Burritos:
Ingredients:
18 to 24 Tortillas (I used whole wheat)
2 to 3 cups of shredded cheese
Slow Cooker Refried Beans
Directions:
Spoon some beans onto the tortilla. Add as much cheese as you would
like. Fold in two sides of the tortilla then roll the rest of the
tortilla. Next place each burrito and place it on a 12x12" sheet of
foil. Fold in both sides of the foil and roll the tortilla in it. Stick
them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way thr
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way thr
Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99
Ingredients:
1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
Directions: 1 onion, peeled and halved
3 cups canned pinto beans, rinsed and dried off (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth
-Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
-Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
For the Burritos:
Ingredients:
18 to 24 Tortillas (I used whole wheat)
2 to 3 cups of shredded cheese
Slow Cooker Refried Beans
Directions:
Spoon some beans onto the tortilla. Add as much cheese as you would
like. Fold in two sides of the tortilla then roll the rest of the
tortilla. Next place each burrito and place it on a 12x12" sheet of
foil. Fold in both sides of the foil and roll the tortilla in it. Stick
them in the freezer when you are done.
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way thr
When you are ready to eat one, take it out of the foil and stick it on a plate. Microwave the burrito for about 2 minutes or until the burrito is heated all the way thr
Read more at http://www.sixsistersstuff.com/2013/03/freezer-meal-slow-cooker-bean-burritos.html#Fe8ZY0krfB0ZXo4Y.99
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