Spicy Black Bean Potato Salad

8 medium red potatoes
4 large eggs -- chopped
8 slices bacon
1 15 ounce can black beans -- drained and rinsed
3 fresh jalapeno peppers -- diced
1/2 medium green bell pepper -- diced
2 1/2 cups mayonnaise
1 bunch green onions, sliced
2 tablespoons brown mustard
1 teaspoon Cajun seasoning
salt and pepper to taste

Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.
Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.
In a large bowl, mix chopped eggs, 1/2 the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard, and Cajun seasoning. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with remaining bacon. Cover, and refrigerate until ready to serve.


NOTES : Don't be afraid of the jalapeno's. It's a spicy salad, but not too much. If you want to make if with just one Jalapeno the first time it's still good.

Cheesy Baked Shells & Broccoli

5 cups medium pasta shells
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups milk
2 cups coarsely grated Cheddar or Gruyere -- (8 ounces)
1/8 teaspoon ground nutmeg
kosher salt & black pepper
1 16 ounce bag broccoli florets -- thawed

Heat broiler. Cook the pasta according to the package directions. Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring for 2 minutes. Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.

Add 1 1/2 cups of the cheese and stir until melted. Stir in the nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Add the pasta and broccoli and toss to combine. Transfer to a broilerproof 8-inch square or another 1 1/2 quart baking dish. Sprinkle with the remaining 1/2 cup of cheese. Broil until golden, 3 to 4 minutes.

Date Nut Bars

2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped dates
2 cups chopped walnuts or pecans
4 large eggs -- lightly beaten
2 tablespoons butter -- melted
1 teaspoon vanilla extract

In a large bowl, combine sugar, flour, baking powder, salt, dates and nuts. Stir to combine thoroughly. Add eggs, butter and vanilla; stirring just until dry ingredients are moistened (batter will be stiff). Spread in a greased 15-inch X 10-inch X 1-inch baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with powdered sugar. Makes approximately 5 dozen. Freezes well in an airtight container.

Rocky Road Cookie Pizza

* Exported from MasterCook *


1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3 cup caramel topping

Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown

Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.

Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.

Chili Con Queso Dip

1 pound Velveeta
1 cup half and half -- or less
4 ounces green chilies
4 ounces diced pimento
3 dashes Tabasco sauce


Melt Velveeta in microwave until it becomes stir able. Using amount of half and half that gives you the consistency you desire, combine two ingredients and mix thoroughly. Add one 4 oz can of chilies and an equal amount of pimientos.

Microwave again until the mixture is hot. For a little more spice, add a dash or three of Tabasco at this point. Pour into small bowls and cover with plastic wrap and place in the refrigerator over night. Don't leave this step out. When ready to serve, take a bowl out and place into microwave, heat and stir.

Serve with tortilla chips

Frizzled Onions

2 small onions -- very thinly sliced
2/3 cup vegetable oil
salt -- to taste

Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to the hot oil. Add 1/2 of the onions and cook, stirring occasionally, until the onions are a deep golden brown, about 7 - 10 minutes. Remove with a slotted spoon to paper towels to drain, salt to taste. Onions will be soft at first and will crisp up as they cool. Repeat with remaining onions.

Note: I like to serve some of them on top of a hamburger

Twenty Dollar Burger

2 pounds lean ground beef
1 tablespoon butter
1 small red onion -- diced
1 tablespoon minced garlic
3/4 cup plain lowfat yogurt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon mustard powder
1 teaspoon garlic powder
1 tablespoon horseradish
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
2 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 tablespoon chipotle-flavored hot sauce
2 pounds lean ground beef

Melt butter in a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour.

Preheat an outdoor grill for medium-high heat. Shape mixture in to 6 patties 1/2 inch thick, and 5 inches across.

Grill burgers until no longer pink in the center, about 6 minutes per side.



NOTES : The first comment I got about this burger was, 'I would pay twenty dollars for this...WOW!' I serve these on a whole wheat bun, with blue cheese and horseradish mayo.