Texas Caviar

It is a growing tradition in my family to eat black eyed peas on New Years Day. Something about prosperity. My mom always said to eat a lot so you have a lot the next year. One of my good friends shared something called texas caviar with me last year. So, I thought it would be fun to make this year. Everyone loved it even people that don't like black eyed peas.

1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can diced tomatoes, drained
2 C frozen corn kernels, thawed
½ medium onion, chopped
¼ green pepper, chopped
½ C pickled jalapenos, chopped
½ tsp garlic salt
1 C Italian salad dressing

1. Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno in a large bowl. Season with garlic salt. Add dressing; toss to coat. Refrigerate for 20 minutes or until ready to serve. Serve with tortilla chips.

*Add a little cilantro for taste.

Jalapeno Poppers

Matt's college roommate taught me a lot when I first started to cook. One of my favorite recipes he showed me was Jalapeño Poppers. I remember one time we used what must have been the spiciest Jalapeño in the world. After eating it I downed milk and crackers for a good hour. These guys are really good. After handling the Jalapeños don't touch your eyes.

What you need
12 fresh jalapeños
8 oz cream cheese, softened
4 oz cheddar cheese
12 bacon slices

How to do it
1. In a mixing bowl, add cream cheese and cheddar cheese. Mix together.
2. Slice half of the top and down one side. The cut will look like a T.
3. Take the seeds out of the jalapeños.
4. Fill with the cheese mixture.
5. Close jalapeños, wrap with bacon. To keep from opening add toothpick.
6. Grill until the bacon is crisp.

Cheeseball

Cheeseball time! I am a cheesehead and can't get enough. I hope you guys enjoy this recipe as much as I have. I usually have it with the spinach artichoke dip. They are a pretty nice balance of goodness. That way you have enough to go around and a little left over for the next day.

What you need
2 (8 ounces) cream cheese, softened
8 oz cheddar cheese grated
1 tbsp pimento
2 tbsp worchester sauce
1 tbsp green pepper
1 tsp onions, fresh
1 dash cayenne
1 dash salt
1 tsp lemon juice

How to do it
1. Mix all ingredients together in large bowl.
2. Shape in a ball shape and serve with crackers.

Spinach Artichoke Dip

One of my favorite recipes of all time is this one. We make it for just about any family gathering we have. I just love how it can go with Mexican, Italian, American, really just about anything. I originally found it in cooking light, but I changed it a bit. (Warning: It is not cooking light anymore, but if you want it to be just use fat free/low fat stuff instead.)

2 C shredded mozzarella
½ C sour cream
¼ C grated parmesan
¼ tsp black pepper
3 garlic cloves, minced
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) block cream cheese, softened
½ (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 package tortilla chips

1. Preheat oven to 350°.

2. Combine mozzarella, sour cream, Parmesan, and next 6 ingredients (Parmesan through spinach) in a large bowl, and stir until well-blended.

3. Spoon mixture into a 2½-quart baking dish.

4. Bake at 350° for 30 minutes. Serve with tortilla chips or toasted bread.

Twice Baked Potatoes

These are great sides or snacks. Boy do they look good right about now. Matt and I went shopping at midnight then took a nap and went back out this morning. I'm so hungry!! Off to Chick-fli-A!

What you need
4 large baking potatoes
8 slices bacon
1 C sour cream
½ C milk
4 tbsp butter
½ tsp salt
½ tsp pepper
1 C shredded cheddar cheese, divided

How to do it
1. Preheat oven to 350 degrees F.
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Cut potatoes crosswise in half and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, ½ cup cheese and ½ the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese and bacon.
5. Bake for another 15 minutes.

Auntie Anne's Pretzels

This week my sister and niece came over to make homemade pretzels. One tip is to make them thinner than you think. We made salt ones and cinnamon ones. The recipe came from Insider's Recipes Master Edition book. This cookbook is pretty cool it is full of restaurant recipes.

1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2−4 Tbs. butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!

Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon
mixture.

Seven Layered Dip

I love chips. So I am always looking for good dips to go with them. I have been making seven layer dip for years. I have recently added a few layers to make it really seven not just three sour cream, beans, and cheese. Grab the premade guac for this one to reduce time. This one is great for a couples game night. One of our favorite games is imaginiff. It is so much fun and pretty quick to play.

What you need
16 oz refried beans
4 oz green chilies
1 C guacamole
16 oz taco sauce, Taco Bell’s Mild
1½ C sour cream
2 C mexi cheese blend
4 oz sliced black olives
Tortilla chips

How to do it
Spread each ingredient in a shallow serving dish in the following order:

Layer 1: Refried Beans
Layer 2: Green Chilies
Layer 3: Guacamole
Layer 4: Taco Sauce
Layer 5: Sour Cream
Layer 6: Mexi Cheese
Layer 7: Black Olives
Serve with Tortilla Chips.

Pigs in a Blanket

I know it is weird but I'm not a sweets person. So, every time I go to a donut shop I get pigs in a blanket instead. I like them with a little mustard. Well you can have these cute little treats at home too. Plus they take no effort at all. The key is the Pillsbury Crescent - Recipe Creations. Recipe Creations are prefect for the holiday season coming up. You can pretty much make any appetizer with them. I just love how they are so versatile. Just use you imagination. Other great no fuss breakfast items Pillsbury has are their Grands Cinnamon Rolls. They now come in the freezer section in a resealable bag. Perfect for baking however many you need plus they even have minis! It can't get easier or more delicious than that. Stay tuned for more Recipe Creations ideas for the Holidays.

1 package smoky breakfast links (sausage)
2 packages Pillsbury recipe creations
favorite dipping sauce

1. Unroll crescent rolls.
2. Cut crescent into thirds to create 3 rectangles. Then cut diagonal to create 6 triangles. Repeat.
3. Roll each sausage in a strip of crescent dough starting one the large end. Place on ungreased cookie sheet.
4. Bake at 375° for 12 - 16 minutes or until golden brown.
5. Serve with barbecue sauce, ketchup, or mustard for dipping.

Fried Pickles

What? Yes fried pickles. I thought they were a little overboard before I tried them. They are actually very tasty. There were actually one of Elvis' fav treat. Although his were the beer batter kind these are my favs:

Pickles (your choice) (I like sliced dill)
2 egg whites, beaten
1 cup bread crumbs
1 teaspoon dried Oregano
1 teaspoon dried Parsley flakes
1 teaspoon Salt
1 teaspoon freshly ground Black Pepper

1. In a shallow dish, whisk together the egg white, salt, and pepper. Add a splash of water if the mixture is too thick. Place bread crumbs, oregano, and parsley in another shallow dish.
2. Thoroughly drain the juice off the pickles and dab excess juice off the pickle using a paper towel.
3. Coat each pickle with egg wash.
4. Coat each pickle with batter mixture.
5. Heat cooking oil to 375 degrees Fahrenheit.
6. Carefully drop pickles into the preheated oil. Stir occasionally and let cook until pickles float on the surface of the oil and turn golden brown. Generally, pickle slices take 2 to 3 minutes; spears take 3 to 4 minutes; and whole pickles take 6 to 7 minutes.
7. Remove pickles from oil and allow them to drain on paper towels.
8. Transfer to serving plate and serve with your favorite dip!

Aphrodisiacs - Guacamole

Everyone knows chocolate and oysters are an aphrodisiac, but do you know what else is? Asparagus, Almonds, Avocados, Bananas, Basil, Eggs, Figs, and Foie Gras. Here is a New Mexico twist to good old Guacamole! Matt's dad made it for us one night and I got hooked. I take out the onion for personal preference.

3 avocados
1 tbsp miracle whip
8 oz cream cheese
1 tsp lime juice
2 tbsp onion, chopped
6 oz frozen green chiles, mild or hot
salt to taste

1. Mix all ingredients in a food processor
2. Serve with tortilla chips

Football Season - Chex Mix

Football season is back. Growing up my dad would always make what we called Chicken Food, to the world it is Chex Mix. Whoever came up with this idea is a genius. Last weekend I decided to spice things up a bit and go for an Asian inspired one. The recipe called for chickpeas. If you haven't had one you must go try it. It is nothing like I have ever had. They truly have a different flavor to them. It is kinda like a mini firework in you mouth. If you are shooting for the norm go with the one on the back of the Chex cereal box. That is my fav. It is pretty forgiving so feel free to add your own favorite snack to the mix.