Red Beans N Rice

Anyone who knew me in college and thereafter would attest to my love of beans and rice. I went total vegetarian in college and Zatarain's Red Beans N Rice are what sustained me through. I would eat it prepared as directed on the packaging; I would eat leftovers stuffed into peppers and baked; Turn it into a 7layer bean dip of sorts; or prepare some form of nachos or tacos; stir in corn and tomatoes; mix up some Jiffy corn muffins as a side; top it with cheese and sour cream...any way you mixed it I ate it. I loved the stuff. In the last few years I began to consider other aspects of my diet as well and determined that the sodium content in it was a bit high. I would still prepare it on occasion (I mean, com'mon you can't beat $1.50 for a box and it makes a meal for 3 days! Not to mention it only requires 30 minutes of your life).  I would be set for a few days. Last year I came across this gem of a recipe and for anyone who loves beans n' rice like I do you have got to try this recipe.
I have only prepared it using the slow cooker method and it's so delicious, easy and keeps your kitchen clean and cool! WARNING: It does make a GOB of the stuff...I do mean a GOB. Be advised. Senor and I can make this dinner for close to a week if we ration it properly.I made it today for dinner and looked up to realize I had only a dirty cutting board, knife and measuring cup/spoon to wash. Awesome. And we did not heat the house to boiling by having to turn on the oven. Even better.

Ingredients

• 1 pound dried red kidney beans
• 1/2 pound andouille smoked chicken sausage, thinly sliced (I recommend using Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage) I found it at Kroger of all places. 
• 3 celery ribs, chopped
• 1 green bell pepper, chopped (use fresh here...don't cheat with frozen like I often do in other recipes)
• 1 medium onion, chopped (same...fresh)

• 3 garlic cloves, minced
• 1 tablespoon Creole seasoning
• 3 cups uncooked long-grain rice
• Garnish: sliced green onions, cheese, sour cream, Corn bread muffins

Preparation

Slow-cooker Red Beans and Rice: Stir together first 7 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Serve with rice. Makes: about 10 cups

Snickerdoodles easy style

I am a lover of cookies. 3-layer cakes and delicious cookies are where I find my greatest baking joy. That being said, I find that as of late, cookies take too much time. I don't have the patience for them. Senor had asked (like 60097 times) recently for cookies to take in his lunch. I never quite got around to it. He had mentioned snickerdoodles. This really did not fit for me for 3 reasons:
1. I do not have an established go-to snickerdoodle recipe
2. They are a 2-step cookie (not a simple mix and drop)
3. see the beginning of this post.

Lo and behold, bake or break featured a snickerdoodle bar cookie recently. I think it was an answer to Senor's dessert-craving prayers. So we mixed them up the other night; slathered them into the pan; waited the necessary time; removed them from the oven and voila! cookies...sort of. Good enough and oh-so-much easier.
They also do not require any special ingredients. You have everything in your cabinet right now, promise.