Black Eyed Pea Salsa

1 can black eyed peas, drained
1 clove garlic, peeled and minced
1/4 cup onion, diced
2-3  tablespoons cilantro, finely chopped
1/2 cup salsa or diced tomatoes
1/4 cup red or green bell pepper, diced
juice of 1 lime
1 tbsp. jalapeno pepper, seeded and diced.    
1 teaspoon cumin
salt to taste
pepper to taste

Mix all ingredients together and refrigerate in an airtight container.
Chill for several hours.
Serve with tortilla chips.

Copper Pennies

3/4 cup sugar
1/3 cup vinegar
1 cup vegetable oil
1 tsp dry or prepared mustard
1 tsp Worcestershire sauce
1 (10 3/4 oz) can tomato soup
2 lbs carrots, peeled, cooked and sliced
1 green bell pepper, sliced or chopped
1 medium onion, sliced into rings or chopped
1 tsp salt
few dashes black pepper

In a saucepan, combine the oil, vinegar, sugar, Worcestershire sauce, salt and pepper.  Cook on medium heat for a couple of minutes and bring to a boil.  Remove from heat and add the tomato soup. Stir this mixture together well.  Mix the carrots, bell pepper and onion together in a separate bowl.  Pour sauce from the saucepan over the vegetables. Stir to combine.  Refrigerate overnight. Serve cold as a side dish.  This keeps well for at least six weeks in the refrigerator.

Guacamole

3 ripe avocados, peeled and pitted
1 small onion, diced
1 clove fresh garlic, minced
salt to taste
2-3 tablespoons cilantro, chopped
Juice of 1 small lime

Mash up avocado with a fork. Add all
other ingredients and chill. Serve
with tortilla chips or with your favorite
Mexican dish or salad.
You may also puree avocado for smooth
guacamole.

Lemon Squares

1 package lemon cake mix w/pudding in the mix
1/2 cup butter, softened
1 egg
1 can sweetened condensed mil
Juice of 2 lemons

Preheat oven to 350 degrees.  Grease a 13x9 pan. In a bowl,
mix together the cake mix, butter and egg.  Spread into greased
pan.  In a separate bowl, mix together the sweetened condensed milk
with the lemon juice. Pour over cake mixture. Bake for 25 minutes.
Cool and cut into squares. Sprinkle with powdered sugar, if desired.

Super Spinach Dip

1 package frozen chopped spinach
1 16 ounce carton sour cream with chives (or plain sour cream)
3-4 green onions, chopped1 cup real mayonnaise
1 envelope vegetable soup mix
1 small can water chestnuts, drained (optional)
1/2 cup  clean, diced mushrooms

Thaw spinach and squeeze to remove as much water as possible.
Mix spinach in a bowl with all other ingredients. Mix very well.
Chill for at least a couple of hours. Serve with crackers, chips
or vegetables.

Miracle Microwave Fudge

3 cups Semi Sweet Chocolate Chips
1 14 ounce can sweetened condensed milk
1/4 cup butter
1 cup chopped nuts, if desired

Add chocolate, condensed milk and butter into a microwavable bowl.
Microwave on medium heat for 3-5 minutes. Stir a couple of times
while cooking.  Stir in walnuts, if desired.  Pour into a greased 8x8
dish.  Refrigerate until set.

Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 large egg

Preheat oven to 350 degrees

Mix all ingredients together well.  Spoon onto non stick baking sheet or parchment paper lined baking sheet. Bake for 6-8 minutes.

Mary's Homestyle Chili

1 lb ground chuck
1 small onion, chopped
1/2 tsp red pepper
1 tbsp. cumin
1 tbsp. chili powder
1 can black beans
1 can kidney beans
1 can diced tomatoes and green chilies
1 can hot dog chili
1 can chili with beans

In a large pot, brown ground chuck with onion and drain well. To the same pot, add the rinsed and drained black beans and red beans. Add all other ingredients and stir well. Bring to a boil and reduce heat to a low. Simmer for at least 30 minutes or longer for better flavor.  Serve with crackers, cheddar cheese and sour cream, if desired.

Hummus Deviled Eggs

6 hard boiled eggs
1/4 cup of your favorite hummus (I used spicy)
1/2 tsp lemon juice
2 tbsp real mayo
toasted sesame seeds, paprika, black pepper and parsley for garnish.

Hard boil the eggs. Cool and peel. Slice eggs in half. Remove yolks and
place into mixing bowl.  Mash the yolks together with the hummus,  lemon
juice and mayonnaise until well blended.  Fill the eggs with the hummus
mixture. Sprinkle with toasted sesame seeds, paprika, pepper and parsley if
desired.

Double Chocolate Chip Cookies

Preheat oven to 375 degrees

Ingredients:
1 cup nutella or other brand hazelnut spread
1 large egg
1/2 cup plus 1 tablespoon all purpose flour
1/2 cup chocolate chips

Mix all ingredients together really well.  Set dough in freezer for about 10 minutes.
Take dough out of freezer.  Roll dough into balls and place on ungreased cookie sheet.
Bake for 8 to 10 minutes.  Allow cookies to cool for a few minutes. Enjoy.

Stuffed Mushrooms

1/2 lb bulk pork sausage, mild or hot
1 tub soft cream cheese with chives
24 clean mushrooms
2 cloves garlic, minced
1/3 cup bread crumbs
1/3 cup grated parmesan cheese

Preheat oven to 375 degrees.  Remove mushroom stems and set caps aside.  I
Brown sausage in a skillet until no longer pink. Drain well.  Add bread crumbs to sausage
and stir.  In a separate bowl, mix cream cheese, garlic and parmesan cheese. Combine
cream cheese and bread crumb mixture.  Spoon mixture into mushroom caps. Place
mushrooms onto baking sheet. Bake for 12-15 minutes until golden brown. 

Note: Pictured in the photo is a variation of this recipe. I used 6 strips of  cooked and crumbled
bacon instead of sausage and added 1/2 cup chopped fresh spinach to the cheese mixture.
I also topped the mushrooms with smoked gouda cheese. You can try different meats, cheeses and vegetables with this recipe.