When our family really loves a meal, it can be voted into the "Black & White Cookbook."  After receiving a majority vote, it is penciled into the humble composition book that contains all the family favorites.  These are the meals that, when asked "What's for Dinner?" the children are excited about my answer.  Following are a few of these trusty favorites. Pinto Bean Mix Great for refried beans or other Mexican dishes calling for pinto beans.         ·         2-3 pounds of pinto beans ·         ¼ cup dried onions ·         1 teaspoon of minced garlic ·         2 tablespoons of butter ·         2 tablespoons of salt Wash and sort beans. In a Dutch Oven combine beans and enough water to cover. Bring to a boil. Boil 2 minutes. Remove from heat, cover and let stand for one hour.   Drain and discard water. Rinse and return to pot. Add enough water to cover, onions, garlic, and butter. Bring to a boil. Reduce heat and simmer until beans are tender. Add salt (this is crucial to flavor!). Cool the beans.   Measure meal-size servings into a blender and process. Freeze flat in baggies. Baked French Toast a.k.a Flipper-Over Toast ·         ½ cup butter ·         1 cup brown sugar ·         1-1/2 teaspoons cinnamon ·         Bread you can tear or cube ·         6 eggs ·         1-1/2 milk ·         dash of salt Melt butter in a 9 x 13 pan; stir in brown sugar & cinnamon. Cover with bread. Beat eggs with milk and salt; pour over bread. Bake at 350° for 30 or until the egg is cooked. You can make it the night before, cover with foil, refrigerate overnight and bake in the morning.   Emelie’s World-Famous Mac n’ Cheese ·         2 tablespoons butter ·         3 cups milk ·         2 cups uncooked macaroni ·         1 cup water ·         1 teaspoon salt ·         8-10 cheese slices ·         Pepper to taste  Melt butter in a 9 x 13. Add macaroni, salt, and pepper. Mix with a fork until thoroughly coated. Pat smooth with fork. Cover with cheese slices. Pour milk and water over cheese. Cover with cookie sheet and bake for a hour at 350°.    Almond Granola ·         12 cups oats ·         2 cups brown sugar ·         1 cup coconut (optional)  ·         1 cup butter ·         1 cup oil ·         2 teaspoons vanilla ·         1 teaspoon almond extract ·         sliced almonds ·         2 raisins (optional)  Melt butter and mix all ingredients except raisins in large bowl. Spread in 2 to 3 10 x 15 baking pans with sides. Bake at 350° for 20 minutes. Remove from oven, let cool, sprinkle on raisins. Ginger Snap Granola ·      12 cups oats ·      1 1/2 cups brown sugar ·      1/2 cup molassas ·      1 cup butter ·      1 cup oil ·      2 teaspoons cinnamon ·      1 teaspoon ginger ·      1 teaspoon salt  Melt butter and mix all ingredients in large bowl. Spread in 2 to 3 10 x 15 baking pans with sides. Bake at 350° for 20 minutes. Remove from oven, let cool. Peanut Butter Granola ·         ½ cup butter ·         1 1/3 cups peanut butter ·         1 cup honey ·         1/3 cup brown sugar ·         2 teaspoons vanilla ·         1 teaspoon salt ·         12 cups oats  Melt butter and peanut butter and mix all ingredients in large bowl. Spread in 2 to 3 10 x 15 baking pans with sides. Bake at 350° for 15 minutes. Remove from oven, let cool. Honey Granola ·      12 cups oats ·      1 cup butter ·      1/2 cup honey ·      1 1/2 cups brown sugar ·      1 teaspoon salt  Melt butter and mix all ingredients in large bowl. Spread in 2-3 10 x 15 baking pans with sides. Bake at 350° for 20 minutes. Remove from oven, let cool. Spoiler Sandwiches ·         Sliced bread ·         Peanut butter ·         Mini Marshmallows ·         Chocolate Chips Heat griddle to 350°. Peanut butter bread and place on griddle. Sprinkle with marshmallows and chocolate chips (about 7 per sandwich). Top with second slice of bread and flip when brown. Baked Hashbrowns After years of trying to copy Cracker Barrel’s Hashbrown Casserole I found this recipe which is even better! Especially yummy with fried apples, sausage, bacon, or poached eggs.          ·         2 lb. Frozen hashbrowns ·         ½ cup melted butter ·         ¾ teaspoons salt ·         ¼ teaspoon pepper ·         1 can cream of potato soup ·         2 cups grated cheddar cheese ·         1/2 teaspoon onion powder ·         2 cups sour cream  Combine all ingredients in a large bowl, mix well. Spread in a 9 x 13 baking pan. Bake at 350° for 1 hour. Franks n’ Beans 28 oz. Baked beans 1 package hotdogs ¼ cup ketchup 2 teaspoons mustard 2 tablespoons brown sugar 6 slices of bacon, fried crisp  Cut hotdogs into small pieces. Mix with all ingredients except bacon in a 9 x 13. Crumble up bacon and sprinkle on top. Bake at 350° for 30 minutes.   Pancake Mix 12 C Flour (part white, part whole wheat) 4 C Dry Milk 3/4 C Baking Powder 3/4 C Sugar 2 T Salt To make the pancakes, mix together: 1 1/2 C Mix 1 C Water 1 egg 2 T oil This makes around 15 pancakes.  We make a double batch - triple if Dad's home!  I love to freeze leftover pancakes for a quick breakfast later on.    Better Butter To read the myth about margarine as a healthy alternative, click here. We like to make this spread which has the great taste of butter and the healtheir benefits of olive oil.  It spreads on toast right out of the fridge and is so yummy! To make the pancakes, mix together: 1 lb. of Butter, softened 2 C Olive Oil 1/4 C Dry Milk 1/4 C Warm Water Blend all together in a blender and store in the fridge.  This recipe can be easily cut down.  This lasts us about 3-4 weeks. Click Here for Our Monthly Menus