Black Bean and Corn Salsa

1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 t minced fresh jalpeno pepper
1 avocado, chopped
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/3 c. chopped fresh cilantro (or 1 t dried cilantro)
1/4 c. diced red onion
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt
tortilla chips for dipping

Combine all ingredients except avacado and chips. Cover and chill for at least two hours. Add avacado just before serving. Serve with chips.

Chocolate Chip Oatmeal Cookies

2 cups butter

2 tsp. soda

5 cups oatmeal (blend to a fine powder)

2cups brown sugar

18 oz hershy bar grated

2 tsp. baking powder

2 tsp. vanilla

4 cups flower

2 cups sugar

24 oz chocolate chips

1 tsp. salt

4 eggs

3 cups chopped nuts of your choice

Cream the butter and both sugars. Add eggs and vanilla; mix together with oatmeal,salt, flour,baking powder, and baking soda. Add chocolate chips. Hershy Bar and nuts.

Place two inches appart on cookie sheet. Bake for ten minutes at 375 degrees. Makes about 112 cookies.

I often use only chocolate chips and like it better with a little less chocolate. Yum!

Orange Delicious

1 can orange juice frozen
1-1/2 cups cold water
1/2 cup milk
1/2 cup sugar
1 tsp. vanilla
1 tray of ice cubes

Mix in blender, adding ice slowly.
Very yummy with Vanilla Ice cream
and less ice cubes!

Lime Jello Salad

1 pkg. lime jello
1 cup boiling water
1 small can crushed pineapple (drained)
1/2 cup of cottage cheese
1/2 pint whipping cream

Dissolve jello in hot water and let cool until syrupy.
Fold in rest of the ingredients, whipping cream last.
Put into flat pan and set into refrigerator overnight.
Variations: Add 1/3 cup nuts and add 18 small marshmallows.
Can be doubled, and can use cool whip in place of whipping cream.

Spicy Vanilla Pecans

1 lb. pecan halves
6 c. water
1/2 c. sugar
3 T. butter, melted
1 T. corn syrup
1 T. vanilla extract
1/4 t. salt
1/4 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
1/8 t. pepper

Boil pecans in water for one minute; drain. Immediately toss pecans in a large bowl with sugar, butter, corn syrup and vanilla; mix well. Cover bowl and let sit 12 to 24 hours.

Place pecans on an ungreased jelly-roll pan. Bake at 325 degrees for 30 minutes, stirring every 5 minutes. While pecans are baking, combine remaining ingredients in a large bowl. After baking pecans, immediately toss them with spices until well coated. Spread pecan on jelly-roll pan in a single layer to allow to cool. Makes 5 1/2 cups.

I used a 2 lb. bag from Sam's and double everything. Eldon is giving these to home teaching families. I put the pecans into a disposible icing bags; decorated with some floss and a bell. The double recipe made 9 bags. They're cute! Oh, and the pecans are yummy!

Nutty People Food

9 cups rice chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar

Combine chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave on high for 1 minute. Stir. Microwave for 30 seconds more. Add vanilla, and stir until smooth. Add mixture to the chex and stir to combine.

Put the mixture into a large bag (at least 2 gallons--I used a clean garbage bag). Add powdered sugar. Seal the bag and shake to coat the cereal. Spread in a single layer to cool. Store in the fridge.

German Sugar Cookies

500gr.Flour
2 Teaspoons Baking powder
2 Eggs
200gr.Sugar
2 Teaspoons Vanilla Sugar
Zest of one Lemon
250gr.Butter

Place all ingredients into Cuisinart mix until

a ball forms. Take out of bowl, chill for 30-40 minutes.

Roll out onto a well floured surface to cut out cookies.

Place on cookie sheet brush with egg wash and add sprinkles.

Bake at 350 for 8-10 minutes.