My Menu Blog

1 15oz can black-eyed peas (rinsed, drained)
1/4 cup thinly sliced green onions (2)
1 finely chopped red or yellow/orange pepper
1 tbsp olive oil (or cooking oil)
2 jalapeno peppers (seeded and chopped)
1/4 tsp cracked black pepper
dash salt
2 cloves garlic, minced
3 tbsp apple cider vinegar

combine all ingredients and chill overnight (if possible)
Serve with tortilla chips.

• 1 8-ounce package cream cheese, room temperature
• 1 cup gorgonzola cheese, crumbled
• 1/3 cup sour cream
• ¼ cup fresh chives, chopped
• 2 Tablespoons lemon juice
• ¼ teaspoon salt
• ¼ teaspoon pepper

1. Place the cream cheese, gorgonzola cheese, and sour cream into the food processor. Pulse until the mixture is combined.
2. Add the chives, lemon juice, salt and pepper. Pulse until all ingredients are completely mixed. Taste for additional seasoning.
3. Serve with grape clusters, sliced apples, pears, and toasted walnuts.

Preparation Time: 10 minutesYields: 2 cups

2 large garlic cloves
1 medium onion, cut into 8 pieces
2-4 jalapeñno peppers, quartered
½ cup cilantro leaves
2 cans (15oz. each) whole tomatoes, drained
1 tsp. lime juice
salt to taste
tortilla chips for serving

Pulse 2 times in blender or until veggies are chopped.

1½ Cups sifted confectioners sugar
1 cup butter
1 egg
1 tsp. vanilla
2½ cups flour
1 tsp. baking soda
1 tsp. cream of tartar

1. Mix sugar & butter
2. Add egg & vanilla
3. Mix dry ingredients together
4. blend into butter mixture
5. refrigerate 1 hour
6. Preheat 375º oven
7. roll dough on floured surface
8. lightly grease sheet
9. bake 7-8 min.

1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper

1. Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

first layer
1 cup red pepper pesto
1/2 cup room temperature goat cheese
1/2 cup room temperature cream cheese

second layer
1 cup basil pesto
1 cup room temperature cream cheese

third layer
1/2 cup room temperature butter
1/2 cup room temperature goat cheese
1/2 cup room temperature cream cheese
1/4 cup finely minced garlic

1. combine first layer ingredients in food processor and blend, set aside
2. combine second layer ingredients in food processor and blend, set aside
3. combine third layer ingredients in food processor and blend, set aside
4. line container with plastic wrap
5. spread each layer evenly into container
6. cover in plastic wrap and refridgerate overnight
7. invert dish onto a serving platter, peel off plastic wrap
8. serve with crackers, baguette and veggies

10 ounce bag frozen blueberries, thawed and drained
10 ounce bag frozen strawberries, thawed and drained
10 ounce bag frozen raspberries, thawed and drained
1/2 cup sugar
2 cups oats and honey granola
1/3 cup melted butter

1. preheat oven to 375 degrees
2. stir together berries and sugar
3. place in ungreased 8 inch square baking pan
4. stir together granola and butter, sprinkle over berry mixture
5. bake 30 minutes or unitl top is golden brown

serve hot over vanilla ice cream!

1. preheat oven to 425 degrees
2. peel sweet potatoes
3. coat with olive oil and season with desired spices
4. arrange fries in a single layer
5. bake 10 minuntes
6. flip
7. bake 10 minutes or until crispy

2 cups cubed peeled eggplant (½ in. cubes)
1 cup cubed sweet red pepper
1 cup cubed green pepper
1 cup cubed zucchini
3 garlic cloves, minced
2 tbs. olive oil
1 large tomato, cut into ½ in. cubes
2 tbs. cider vinegar
1 tbs. dried basil
1 tsp. dried thyme
½ tsp. sugar
½ tsp. salt
¼ to ½ teaspoon coarsely ground pepper
Toasted bread rounds.

1. In large skillet, saute eggplant, peppers, zucchini and garlic in oil for 8 min.

2. Add tomato, vinegar, basil, thyme, sugar, salt and pepper. Cook 4-5 min. longer or until veggies are tender.

3. Cover and refrigerate for 4 hours.

1 small onion, finely chopped
2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 package (8 oz.) fat-free cream cheese, cubed
1 cup (8 oz.) red. fat sour cream
1 can (14 oz.) water-packed artichoke hearts, drained and chopped
¾ cup grated parmesan cheese
¼ cup tsp. salt
1/8 tsp. pepper
1/8 to ¼ tsp. crushed red pepper flakes
¼ cup shredded red. fat chedder cheese
Assorted chips

1. Saute onion.

2. Add spinach, heat through.

3. Reduce heat to low, stir in cream cheese and sour cream.

4. Add artichoke hearts, Parmesan cheese, salt, pepper and pepper flakes. Cook 1-2 min.

5. Transfer to 1 ½ qt. dish, sprinkle with cheddar, microwave 2-3 min. until cheese is melted.