Black Bean Salsa

This is a delicious salsa for snacking and also a great topping for tacos or rice.

1 can black beans
1 large onion, chopped
1 roma tomato, chopped
1 jalapeno pepper, seeded and finely chopped
1 line, for juicing
salt and pepper

1.  Warm beans over medium heat. Drain and rinse.
2.  Combine onions, tomoato, and jalapeno pepper in a large bowl.
3.  Add beans to bowl and stir. Squeeze lime over bowl and stir.
4.  Salt and pepper to taste.

Chewy Granola Bars

From makeandtakes.com

2-1/2 cups oats
1/2 cup rice krispies
1/4 cup coconut
1/2 cup mini chocolate chips
1/2 cup brown sugar
1/2 tsp. salt
1/2 cup butter, softened (we use Brummel and Brown)
1/4 cup honey
1/2 tsp. vanilla

1.  Add all ingredients and mix together until combined.  Press into a square 8X8 inch pan (lined with parchment paper).  Bake at 350 degrees for 18-20 minutes.  Cool for 10 minutes.  Score into bars.  Let it set completely and then cut into bars.  For thinner bars, press mix into 9X13 inch pan.  Makes 8 thick bars or 16 thinner bars.

Try with different ingredients like mini-M&Ms or peanut butter.

Pea Pesto Crostini

This dip is great on the crostini as an appetizer, or the next day as a snack with crackers/carrots.  It is also a great sandwich spread.
From Giada de Laurentiis

Pesto Ingredients:
1 10 ounce frozen package of peas, defrosted
1 garlic clove
1/2 cup grated parmesan (we use asiago)
1 teaspoon sea salt (or more as needed for seasoning)
1/4 teaspoon pepper (or more as needed for seasoning)
1/3 cup olive oil

Crostini Ingredients:
sliced whole grain baguette or ciabatta bread
1/3 cup olive oil
cherry, grape, or champagne tomatoes sliced in thirds

For the pea pesto: Pulse together peas, garlic, cheese, 1 teaspoon salt and 1/4 teaspoon pepper in a food processor.  With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes.  Season with additional salt and pepper, if needed.  Transfer to a small bowl and set aside.

For the crostini: Preheat grill pan or oven depending on how you want to toast the bread.  Brush both sides of the bread with olive oil and either grill or taost in oven until golden.  Transfer the bread to a clean surface and spread each slice with desired amount of prepared pesto.  Top with 3 tomato slices and serve.

Peanut Blossoms

Shalise's favorite cookie.   We love making this at holiday time!
From Hershey's Holiday guide.

48 Hershey's Kisses milk chocolate
1/2 cup shortening
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp. milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/4 cup granulate sugar for decorating.

1.  Heat oven to 375 degrees.  remove wrappers from Hershey Kisses.
2.  Beat shortening and peanut butter in large bowl until well blended.  Add 1/3 cup granulated sugar and brown sugar.  Beat until light and fluffy.  Add egg, milk, and vanilla and beat well.  Stir together baking soda, flour, and salt.  Gradually beat into peanut butter mixture.
3.  Shape dough into 1-inch balls.  Roll in granulated sugar to coat. and place on ungreased cookie sheet.
4.  Bake for 8 to 10 minutes or until lightly browned.  Immediately press and Hershey's Kiss into the center of each cookie.  Cookie will crack around edges. Remove from cookie sheet and cool completely on wire rack.

Vanishing Oatmeal Cookies

These cookies are a healthy and delicious alternative to traditional chocolate chip cookies.  You can change the cholcolate chips for any other ingredient you like such as **dried cranberries, raisins, white chocolate chips...even your favorite nuts.

From the Quaker Oats Container.

1/2 lb (2 sticks) margarine or butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs (or egg substitute)
1 tsp vanilla
1-1/2 cups all-purpose flour (we use whole wheat flour)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt (optional)
3 cups Quaker Oats (quick or old-fashioned, uncooked)
1 cup chocolate chips**

1.  Heat oven to 350 degrees F.
2.  Beat together butter and sugars until creamy.
3.  Add eggs and vanilla; beat well.
4.  Add combined flour, baking soda, cinnamon, and salt; mix well.
5.  Stir in oats and chocolate chips; mix well.
6.  Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7.  Bake 10 to 12 minutes or until golden brown
8.  Cool 1 minute on cookie sheet; remove to wire rack.

Makes about 4 dozen.

Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9 inch metal baking pan.