Specialty Butters

Serve with bread, muffins, oatmeal, sweet potatoes, toast, etc.

Orange Cranberry Pecan Butter

• 4 oz butter at room temp
• 1/3 c pecans, coarsely chopped
• 1/4 c dried cranberries, chopped
• 1 TB brown sugar
• 1 ts orange zest
• sprinkle of salt

Parsley Caper Scallion

• 4 oz butter at room temp
• 1/4 c scallions (white part only), minced
• 1 TB capers, drained and chopped
• 1/4 c parsley, minced
• 2 ts garlic, minced
• 2 ts white vinegar
• salt and pepper to taste

Black Bean Dillas

from Taste of Home

• 1 medium sweet yellow pepper, chopped
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 teaspoon canola oil
• 2 medium tomatoes, chopped
• 1 cup frozen corn, thawed
• 1 can (15 ounces) black beans, rinsed and drained
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 10 flour tortillas (6 inches)
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese

Directions: In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain. Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling. Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted. Yield: 5 servings.

Mexican Ravioli

from Taste of Home

• 1 package (20 ounces) refrigerated cheese ravioli
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup beef broth
• 1 can (6 ounces) tomato paste
• 1/2 cup canned black beans, rinsed and drained
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups fresh baby spinach

Directions: Cook ravioli according to package directions. Meanwhile, in a large skillet, combine the tomatoes, broth, tomato paste, beans, brown sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Drain ravioli; add to tomato mixture. Stir in spinach; cook and stir for 4-5 minutes or until wilted. Yield: 4 servings.

Cuban Salad

From the Happy Housewife

Salad:

• 2 chicken breasts, pounded thin
• 1 head romaine lettuce
• 1 can back beans
• 1 cup frozen corn (cooked)
• 1/4 cup green onions chopped
• 1 small red pepper, sliced thin

Grill chicken until thoroughly cooked, slice into strips. Chop lettuce and divide on to four plates. Heat black beans and corn and spoon on top of the lettuce. Add sliced pepper and onion. Top with sliced chicken.

Dressing:

• 2 TBS lime juice
• 1/4 cup cilantro
• 1 1/2 teas sugar
• 1 teas minced garlic
• 1/2 teas chili powder
• 1/2 teas salt
• 1/2 teas pepper
• 1/3 cup olive oil
  

Put all ingredients in a food processor or blender and blend until smooth. Pour over prepared salad.For a fun twist add blue corn chips.

Artichoke Shrimp Pasta

I didn't measure anything, whoops.

Pour on top of: 1/2 box garden pasta (boil water, pour in, cook for 9 mins, drain) mixed with 3 or 4 big spoonfuls of pesto sauce (homemade or store bought).

• precooked frozen shrimp, thawed (about 1/3 - 1/2 bag)


• 1 can diced basil and oregano tomatoes, undrained


• 1/2 -1 jar artichoke hearts


• Italian seasoning


• garlic (1-2 cloves)


• butter (about a spoonful)

Melt butter in pan. Add garlic and stir. Add shrimp and tomatoes. Sprinkle with Italian seasoning and cook on Medium heat until it begins to boil. Spoon on top of pasta

Makes 2 servings.

Black Bean and Roasted Red Pepper Soup

• 1 1/2 TB Olive Oil
• 1 medium onion
• 2 cloves garlic, minced
• 2 cans black beans, drained and rinsed
• 2 cans fire roasted tomatoes
• 6 oz jarred roasted red bell pepper, chopped
• 1 1/2 ts cumin
• 1 ts chili powder
• 1/2 ts salt
• 1/2 ts hot sauce

--Cook oil and onion in skillet until translucent. Add garlic and cook 1-2 mins longer

--add all remaining ingredients and stir very well

--bring to a boil

--reduce heat; simmer 15 minutes

Serve with crackers and a nice side salad

Taco Pie

from Betty Crocker


1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) Old El Paso® taco seasoning mix
1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick® mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Old El Paso® salsa (any variety)
Sour cream, if desired


1. Heat oven to 400ºF. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.

2.Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.

3.Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.