Bean Wraps

This is the recipe that Angella requested. It's great cold or room temperature and makes a good dip for chips or wrapped in a tortilla.

2 cans black beans
2 cans kidney beans
2 cans 11 oz. mexi corn
bell pepper to taste (I usually do 1/2 a pepper)
3 green onions, chopped
1/4 to 1/2 c chopped cilantro (depending on how you feel about cilantro...)

Mix all together and then pour over the dressing and mix.

Dressing:
1 T oil
3 T apple cider vinegar
1/2 t cumin
1/4 t dry mustard
salt and pepper to taste
2 T honey
juice of one lime

This is also fine if you cut the recipe in half. I've been wanting to try mixing in tomatoes and avacadoes to makes more of a salsa. Let me know if anyone tries it before I do...

Hummus

So I really like hummus but it's expensive to buy. I found a good basic recipe that you can use to add different flavors to and it's really cheap to make! Use this recipe and try different renditions by adding: curry, roasted red peppers, artichoke hearts, sun-dried tomatoes, spices, etc...

2 cups canned garbanzo beans, drained
1/3 cup tahini (in the Mediterranean food isle, it's essentially sesame seed paste)
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1/4 water (add to desired consistency)

1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Sprinkle with paprika, parsley or your favorite spice.

Yummy Salsa

I have a prolific tomato plant. To date I have picked over 75 huge tomatoes from this one plant and there are more to be picked. A friend suggested that I use some of the tomatoes to make his salsa recipe. I tried it and absolutely love it. It's so yummy I want to eat it by the spoonfuls and lick the plate when I'm done!

4 large ripe tomatoes, bur firm, diced into 1/2 inch cubes
1 large red onion, 3" to 4" in diameter, dice into 1/4 inch cubes
1 cup frozen corn
3 cloves garlic, finely minced
3 green onions, sliced using the entire stalk
2-4.5 ounce can of chopped green chilies (mild or hot)
1-4 to 6 ounce can of tomato paste
1/2 cup cilantro, finely chopped (about 2/3 of bunch)
1/2 cup lemon juice (REAL lemon is okay)
1/4 cup cider vinegar
2/3 cup sugar
2.5 Tablespoon chili powder
1/2 Tablespoon sea salt
1/3 Tablespoon freshly ground pepper
1/2 Tablespoon dried parsley
1/4 cup olive oil

Place all ingredients into a large mixing bowl. Fold mixture gently until all the tomato paste is dissolved evenly. Makes 10 to 12 cups of salsa.

Adjust to taste. If you like heat, use chopped jalepenos instead of the mild green chilies. You can also add 1 Tablespoon red pepper flakes or 1.5 Tablespoons of Tabsco Sauce.

It should keep in the fridge for a week or freeze to use later.

Baked Brie

This is a great appetizer!! Serve with different types of crackers.

1 tube of refrigerated Crescent Dinner Rolls.
1 round of Brie Cheese
Raspberry Jam, or other jam
Brown Sugar
1/4 cup Maple Syrup

Preheat oven to 350.

On a non-stick cookie sheet, lay out the crescent rolls - in a circle with the tips pointed out. Put Brie on top. Spread Jam on Brie, fold crescent rolls over top. Drizzle maple syrup over rolls and place a handful of brown sugar on top. Bake for 25 minutes. Let cool slightly before serving.

Bacon Wrapped Chestnuts

These are a great appetizer / party starter!

1 lb Bacon
2 Cans Whole Water Chestnuts

Sauce:
1 cup Ketchup
2/3 cup Brown Sugar

Cut Bacon strips into thirds. Wrap Bacon around chestnut & secure with toothpick.
Bake at 350 for 30 minutes, uncovered.
Drain fat and cover with sauce. (Dip individually & pour remaining)

Bake for another 20-25 minutes.

(Tip: line the pan with foil for easier cleanup)