Quinoa and Black Beans

1 ts. olive oil 1 onion chopped 3 cloves garlic, peeled and chopped 1 1/2 cups vegetable broth 1 ts. cumin 1/4 ts. cayenne pepper 3/4 cups quinoa salt and pepper to taste 1 cup frozen corn (I've used canned corn) 2 (15 oz.) cans black beans rinsed and drained 1/2 cup chopped cilantro Heat oil in pan, stir in chopped onions and garlic and saute till lightly browned. Mix quinoa into pan and cover with vegetable broth. Season with cumin, cayenne pepper, pepper, salt. Bring mixture to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in frozen corn and simmer 5 more minutes. Mix in black beans and cilantro.

Blueberry Buckle

1/4 cup butter
3/4 cup sugar
1 egg
2 cups flour
2 ts. baking powder
1/2 ts. salt
1/2 cup milk
2 cups blueberries

preheat oven to 375^.
cream butter, add sugar, beat till light. Add egg, beat well.
Add dry ingredients alternately with milk beating till smooth. Fold blueberries into batter. Pour into 9x13 pan (sprayed with PAM) Put topping on. Bake 35 minutes. I usually double the recipe, still use a 9x13 pan but cook it a little longer(10-15 minutes or till a toothpick in the middle comes out clean

Topping

1/4 cup butter
1/3 cup flour
1/2 cup sugar
1/2 ts. cinnamon

Big Daddy's Grilled Blue Cheese-and-bacon Potato salad

3 lb. baby red potatoes, cut in half
2 TB. olive oil
1 ts. salt
1 ts. freshly ground pepper
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup white balsamic vinegar *(I used white wine vinegar)
2 ts. sugar
2 ts. Dijon mustard
1 cup thinly sliced red onion
4 oz. crumbled blue cheese
6 bacon slices, cooked and crumbled

From Southern Living May 2010




Cook potatoes in water on stove. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.

*Balsamic vinegar may be substituted but will darken the color of the dressing.

pie crust recipe

2 cups flour
1/4 cup milk
1/2 cup oil
pinch salt

Mix and roll between 2 sheets of waxed paper. Makes 2 9-inch crusts

Mexican Casserole

-2 cups cooked rice
-1 can black beans, drained
-1 can corn, drained
-1 can Rotel
-8 oz salsa
-8 oz sour cream
-2 cups shredded cheddar cheese
-2 cups Mexican/taco shredded cheese

Combine all ingredients except Mexican cheese, put in a greased 9x13, sprinkle with Mexican cheese.
Bake at 350 for 35-40 minutes.
Spoon into tortillas.

-Bekah got this recipe from Cindy, who I think got it from Amber Hoke.

Sausage Grits casserole

1 cup grits
2TB butter
2 cups grated sharp cheddar cheese
1 t garlic powder
2 t worcestershire sauce
pepper
1 beaten egg
1/4 cup milk
1 pound crumbled, cooked sausage

Cook grits as directed. Add butter, cheese, garlic, salt, worcestershire suace, pepper--Cool.
Add egg and milk. Mix all together. Sprinkle with additional cheese and paprika.

Bake at 350 for 30 minutes.

This is served at Fort Lewis Lodge.

Pecan-Crusted Chicken Tenders

16 saltine crackers
1/4 cup pecans, ground
2 tsp. paprika
1/2 tsp salt
1 egg white
Vegetable cooking spray
1 1/2 lb. chicken tenders (I just cut up boneless, skinless breasts into strips)
1/4 cu all-purpose flour

preheat oven to 425
Stir together crushed crackers and next 4 ingredients.
Whisk egg white just until foamy.
Place a wire rack coated with cooking spray in a 15x10 jelly roll pan.
Dredge chicken tenders in flour; dip in egg white, and dredge in saltine/pecan mixture. Lightly coat chicken on each side with cooking spray (I haven't done that); arrange chicken on wire rack.
Bake at 425 for 18-20 minutes or until golden brown, turning once after 12 minutes.

These are great served with Chick-a fil-A sauce!!