Black Bean Dip (Vegan)
Black Bean Dip (Vegan)
Ingredients:-
- 4 oz Drained canned black beans
- 1 Garlic clove; small, chopped
- 1 c Thick and chunky mild salsa.
Directions:-
Serve this nutritious dip with vegetable crudities or toasted tortilla pieces In a food processor combine beans and garlic and process, using on-off motion until smooth( do not puree) Transfer to a bowl and stir in salsa. Nutrition (per serving): 59 calories Total Fat 0 g (3% of calories) Source: Weight Watchers Healthy Lifestyle Cookbook, Page(s): 31, Date Published: 1990 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith.
Chili Con Queso Dip
Chili Con Queso Dip
Ingredients:-
- 1 tablespoon butter
- 1 pn cumin
- 4 oz green chilies, chopped
- 1 cup canned tomatoes, chopped
- 1/2 cup onion, chopped
- 1/2 pound jack cheese, shredded
- 1 teaspoon garlic, minced
- 3 oz cream cheese
- 1/4 teaspoon pepper
- 1 tablespoon cilantro, chopped.
Directions:-
Directions: Microwave margarine on high for 30 seconds. Add next 5 ingredients, cover with plastic wrap (leaving vent) and microwave on high for 2 minutes. Add tomatoes and cook 2 minutes. Add cheese and cook 1 minute. Stir and cook 1 minute. Stir in cilantro. Serve with tortilla chips.
Creamy Seafood Pasta Salad
Creamy Seafood Pasta Salad
Ingredients:-
- 12 ounces shell pasta, medium
- 1 pound mixed seafood, (scallops, squid Shrimp, and/or firm white fish fillets) cut into 2 inch pieces
- 1 1/2 cup red bell peppers, sweet diced
- 1 cup green bell peppers, sweet diced
- 3/4 cup red onions, diced
- 3/4 cup carrots, thinly sliced
- 1/2 cup green onions, chopped
- DRESSING:
- 1 cup yogurt, 2%
- 1/3 cup mayonnaise, light
- 1/2 cup fresh dill, chopped or 1 1/2 tablespoons dried dill weed
- 2 tablespoons lemon juice
- 2 teaspoons garlic, crushed
- 1 teaspoon Dijon mustard.
Directions:-
Directions: 1. Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and place in serving bowl.
2. In medium nonstick skillet sprayed with vegetable spray, saute seafood just until cooked, approximately 3 minutes. Set aside.
3. Add red and green peppers, onions, carrots and green onions to pasta. Add seafood.
4. Make the dressing: In small bowl combine yogurt, mayonnaise, dill, lemon juice, garlic and mustard. Pour over pasta. Toss and chill.
TIPS: firm fish filets can be used with or instead of mixed seafood. Be careful not to over cook.
Grilled fish instead of sauteed makes an excellent variation.
Make ahead: Pasta salad and dressing can be prepared early in day. Do not toss until ready to serve.
Crockpot Meatballs
Crockpot Meatballs
Ingredients:-
- 2 pound hamburger
- 1 cup breadcrumbs
- 1 each egg
- 1 parmesan cheese, grated
- 1 parsley and oregano
- 1 onion and garlic powder
- 1 milk
- 1 cn beer
- 1 pk ketchup, regular size.
Directions:-
Directions: Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make small meatballs. Mix ketchup and beer in the crockpot and start to heat. You can put the raw meatballs into the sauce and simmer for several hours. You can bake the meatballs first to get out most of the grease.
Cowboy Caviar
Cowboy Caviar
Ingredients:-
- 15 oz Black Beans; Rinsed and Drained *
- 4 oz Ripe Olives; chopped and Drained *
- 1/4 c Onion; Finely Chopped, 1 Sm.
- 1 ea Clove Garlic; Finely Chopped
- 2 T Vegetable Oil
- 2 T Lime Juice
- 1/4 t Salt
- 1/4 t Red Pepper; Crushed
- 1/4 t Cumin; Ground
- 1/8 t Pepper
- 8 oz Cream Cheese; Softened, 1 pk
- 2 ea Eggs; Large Hard Cooked, **
- 1 ea Green Onion w/Top; Sliced
- * 1 can of each black beans and ripe olives.
Directions:-
Drain and rinse the beans, Drain the chopped ripe olives.
** Eggs should be peeled and chopped.
Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.
Double Chocolate Surprise Brownies
Double Chocolate Surprise Brownies
Ingredients:-
1/2 cup butter
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 ounces nestle unsweetened chocolate, melted
2/3 cup all-purpose flour
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup chopped walnuts.
Cream Cheese Filling:-
1 (4 ounce) package softened cream cheese
2 tablespoons butter
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla
1 tablespoon flour.
Method:-
For brownies:-
Cream butter& sugar until smooth.
Add eggs, continuing to mix well Add vanilla Mix in the baking powder, salt and melted chocolate, stirring well.
Slowly add the flour, then fold in chocolate chips and nuts.
Reserve 1 cup of the mixture and pour remaining mixture into 9 X 9 square pan. Use Pam or parchment paper to line pan, for easier removal.
Filling:-
Whip the cream cheese and butter together.
Gradually add the sugar, mixing together well.
Add the egg, vanilla and then the flour mixing well Pour the cream cheese mixture over the brownie mix in the pan.
Take the 1 cup of the reserve brownie mix and drop by spoonfulls over the cream cheese mixture and swirl slightly to”marble” the brownies.
Bake in a pre-heated 350 degree oven for 30-35 minutes.
Let brownies cool and cut into squares to enjoy!
Chocolate and Peanut Butter Fudge
Chocolate and Peanut Butter Fudge
Ingredients:-
1 cup peanut butter morsels
1 cup semisweet chocolate morsel
2 1/4 cups sugar
1 (7 ounce) jar marshmallow creme
3/4 cup evaporated milk
1/4 cup butter or margarine
1 teaspoon vanilla extract.
Method:-
Place peanut butter morsels in one bowl, and chocolate ones in another, and set aside.
Butter an 8″ square baking pan and set aside.
Combine sugar, marshmallow creme, evaporated milk, and butter in a heavy saucepan.
Bring to a boil over medium heat; stirring constantly, continue cooking and stirring for 5 minutes.
Remove from heat, and stir in vanilla.
Quickly stir half of the hot mixture into the peanut butte morsels until they are completely melted, and pour into the prepared 8″ square pan, smoothing out the top.
Stir the remaining mixture into the chocolate morsels, and stir until completely melted.
Pour this mixture over the peanut butter fudge layer, spreading evenly.
Cool fudge completely before cutting into 1″ squares.
