Ani-

I just had to send you this recipe. It's SO much better than that last one I've shared. I am hooked!!! (I think it's the lime)



Ingredients
2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin
Directions
Mix all ingredients in a bowl and refrigerate for 1 hour.

Love,
Lo

P.S. It's a (hunky) Guy Fieri recipe.

Cowboy Caviar

Ingredients:
1 can black eyed peas
1 can black beans
1 can sweet corn
1 can diced tomatoes
1 green bell pepper, diced
green onion
spackage Italian seasoning mix
tortilla chips

Directions:
Drain and mix the main ingredients. Make the Italian seasoning mix according to the instructions. Mix all together. Put in fridge for at least 20 minutes. Use tortilla chips to dip.

pumpkin fluff dip

1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Serve with graham crackers, ginger snaps, apples, vanilla wafers...

Great Pumpkin Dessert

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts


-Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

-In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.

-Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.

-Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Ham and Zucchini Strata

1-1/2 cups sliced fresh mushrooms
1-1/2 cups chopped zucchini
1 cup cubed fully cooked ham
1 chopped onion
1 chopped green pepper
1 garlic clove, minced
2 tablespoons vegetable oil
1 (8 ounce) package cream cheese, softened
1/4 cup half-and-half cream
6 eggs
2 cups cubed day-old bread
1-1/2 cups shredded Cheddar cheesesalt & pepper to taste

-In a large skillet, saute the mushrooms, zucchini, ham, onion, green pepper and garlic in oil until vegetables are tender. Set aside.
-In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.
-Pour into a greased casserole dish.
-Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.
-Let stand for 10 minutes before serving.

Frosted Cinnamon Icebox Rolls

2 pkgs. yeast
1/2 c. water
2 c. lukewarm milk, scalded and cooled
1/3 c. sugar
1/3 c. vegetable oil
3 tsp. baking powder
2 tsp. salt
1 egg
5-6 c. flour
4 Tbs. butter, softened
1/2 c. sugar
1 Tbs. + 1 tsp. cinnamon

- Dissolve yeast in water. Stir in milk, 1/3 c. sugar, oil, baking powder, salt, egg, and 2-3 c. flour. Beat until smooth. Mix enough remaining flour to make dough easy to handle. Turn onto well floured board and knead 8-10 minutes. Place in greased bowl, turn greased side up. Let rise 1 1/2 hours in warm place.- Grease 2 (11x13" ) pans. Punch down dough and divide in half. Roll one half into 12x10" rectangle. Spread with half the butter. Mix 1/2 sugar and cinnamon and sprinkle half the mixture over dough. Roll, beginning at wide side. Pinch edge to seal. Repeat with remaining dough.

-Cut roll into 12 equal slices. Place slightly apart in one pan and wrap tightly with heavy duty foil. Repeat with remaining dough.

-Refrigerate at least 12 hours, but no more than 48 hours.

-Heat oven to 350 degrees. Remove foil from pans. Bake until golden, 30-35 minutes.

-Frost with 2 c. powdered sugar, 2 Tbs. milk and 1 tsp. vanilla until smooth.

Cheesey Veggie Soup for a Crowd

80 cubes chicken bouillon
120 cups water
20 cups chopped celery
20 cups chopped onion
60 cups peeled and cubed potatoes
20 (10 ounce) packages frozen Italian mixed vegetables
20 (10 ounce) packages frozen chopped broccoli
40 (10.75 ounce) cans condensed Cream of Chicken Soup
20 pounds Velveeta, cubed

*In a large soup pot, dissolve chicken bouillon cubes in water.

*Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes.

* Can be made a day ahead and put in refridgerator. When ready to serve, reheat broth and vegetables. Before ready to serve, add Cream of Chicken Soup. Bring back to almost boiling. Turn heat off, add Velveeta and place a lid on soup to melt. When it's melted, it's ready to serve.

Cranberry Cake

Cranberry Cake
3 Eggs
2 Cups sugar
3/4 Cup softened butter
1 teaspoon almond extract
2 cups all purpose flour
2 1/2 cups fresh or frozen cranberries
2/3 chopped pecans or walnuts.
Beat eggs and sugar about 5 minutes until well-blended and light yellow. Add butter and almond extract and beat for 2 minutes. Stir in flour until combined then stir in cranberries and nuts. Grease and flour a 9 X 13 pan and bake at 350 degrees for 45 minutes.

Lorinda sweetens her cranberries first by bringing 1 cup of water and 1 cup of sugar to a boil then adding cranberries and cooking on low for 5 minutes. Drain and add to dough. Lorinda also prefers walnuts in this recipe.

Ani likes it tart. It makes sense when you think about it....