Try new recipes.

1 cup garbanzo beans
1 tbsp tahini
2 tbsp lemon juice
2 garlic cloves, finely chopped
1/3 bean liquid from can, or water
1 tsp horse radish (optional)

Blend all ingredients together until creamy smooth.

This was very good. I might look at different recipes online and try out some others to see if there are any that I like better. I’d like to try to find one similar to the hummus at my favorite Greek restaurant.

1 15-oz. can of beans, any kind
1 tsp. mild chili salsa, chili powder, or crushed red peppers
1 pinch cumin or turmeric (optional)
1/4 tsp. garlic powder, or two garlic cloves, crushed

Mash the beans with a fork, masher, or food processor with about half the liquid from the can. Mix in the spices

I used pinto beans, chili powder, and garlic cloves. Its very good and extremely healthy, but I’m thinking about chopping up some jalapeno peppers and mixing those in as well, because I don’t really like the chili powder as the only spicy flavor in it.

Other than that, it is very good! I’ll definitely make this again.

I love cooking, and baking, and just about any other kind of food mixology you can think of. So why not make it a goal to do it more?!

Absolutely the BEST salad we’ve ever tried!

2 6.5 oz. jar marinated artichoke hearts, undrained
3 Tbsp. olive oil
2 Tbsp. white wine vinegar
1 minced garlic
6 Cups torn romaine lettuce
4 med. tomatoes
1 3.5 oz. pkg. sliced pepperoni
8 oz. mozzarella cheese cut into thin strips
1 sm. purple onion sliced & seperated into rings
1/2 cup whole pitted ripe olives
8 pickled banana peppers, sliced
4 slices cooked bacon, crumbled

Drain artichokes, reserving marinade, and set aside. Combine marinade, olive oil, vinegar & garlic in jar, cover & shake, and then set aside. Layer lettuce, half of tomatoes, artichoke, and pepperoni. Layer lettuce, cheese, onion, and olives. Drizzle with half of the dressing. Top with rest of lettuce, tomatoes, banana peppers, and dressing. Sprinkle with bacon, garnish with banana peppers. Cover and refrigerate for at least 3 hours.

1 pound chicken breasts
2 tbsp. olive oil
1/3 C. onion chopped
1 clove garlic
5 oz. dry white wine
1/2 C. chicken broth
1 tsp. corn starch
1 tbsp. mustard dijon
2 tsp. capers

Brown chicken, garlic & onion in olive oil. In a seperate bowl mix next 5 ingredients and pour over chicken. Heat until thick.

2 large cans (28 oz) tomato puree
1 can (6 oz) tomato paste
1 qt chicken stock or chicken bouillon
2 c dry red wine
1/4 c olive oil
2 yellow onions, minced
6 cloves garlic, chopped
2 celery stalks, with leaves, minced
1 carrot, grated
1/2 c chopped parsley
1/2 pound fresh mushrooms, chopped
1/2 tsp. crushed red pepper flakes
1 tbsp. oregano
1 tsp. rosemary
2 bay leaves
1 tbsp. basil
2 whole cloves
1/2 tbsp. pepper
2 tbsp. salt
1 tsp. sugar

In a large pot add the first 4 ingredients. In a large pan heat the olive oil. saute onions, garlic, celery, carrot until they brown just a bit. Add to the pot along with all the remaining ingredients. Bring to a light boil and then turn to simmer. Simmer for 2 hours, covered, stirring often. Skim the fat from the top and discard. Use for a pasta topping or for any other dish calling for Italian tomato sauce. Makes 3 quarts, will keep in refrigerator for 1 week or freeze.

I am not a fan of baked beans but these were awesome!

2 large cans Bush’s Baked Beans
1/4 cup Jack Daniels Old No. 7
1/4 cup Ketchup
1/4 cup Brown Sugar
1 tablespoon Molasses
1 tablespoon Dry Mustard
1 tablespoon Worcestershire sauce
1 Pkg. Bacon
Green pepper
Onion

Cook Bacon & set aside. Mix all other ingresients. Keep 4 bacon strips whole for garnishing later but crumble the rest. Mix bacon pieces into beans. Cook uncovered at 350 degrees for approximately 1 hour. Add bacon strips to the top and continue cooking until desired consistency.

If you like ‘shrooms, you’ll love the spin on these!

2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 tablespoon cooking oil
1/4 to 1/2 teaspoon crushed red pepper
1/4 to 1/2 ground ginger
1/8 to 1/4 teaspoon garlic powder
8 ounces mushrooms, halved
2 tablespoons sliced green onion

In a medium saucepan combine all ingredients. Cook & stir over medium heat until heated through. Serve & enjoy.

2 cans black-eyed peas, drained & rinsed
1 small onion, chopped fine
1/2 cup chopped bell pepper
1 jar black olives, drained & chopped
1 can whole kernal corn, drained
2 cans rotel
1 can kidney beans, drained & rinsed
1 can pinto beans, drained & rinsed
1 teaspoon minced garlic
1 envelope ranch dressing mix
1/2 bottle Zesty Italian salad dressing

Put all ingredients in a large bowl & stir. Cover & chill. Serve as a dip with tortilla chips or as a vegetable side dish.

I made this for a recent family get together and everyone (except my little brother who has issues with rotel) loved it.

This was a fantastic new recipe, but then we love cilantro!

1/2 cup salsa
1/2 cup corn
6 (8 inch) flour tortillas
18 bacon slices, cooked & chopped
lettuce (chopped)
Avacado-Lime Sauce

Stir together salsa & corn. Set aside. Top 1 side of each tortilla evenly with bacon, lettuce & corn salsa. Drizzle with Avacado-Lime Sauce. Roll up and enjoy.

Avacado-Lime Sauce

1 avacado, mashed
4 teaspoons lime juice
1/2 cup mayonnaise
1 teaspoon chopped fresh cilantro
salt to taste

Stir together first 5 ingredients in a small bowl. Chill until ready to serve.