ROASTED CORN AND BLACK BEAN SALAD

(For those of you at Mom's before reunion, this is the salsa/salad that was sitting around. We really like it!)

Roasted Corn

1 (1 pound) pkg. Frozen extra sweet whole kernel corn, thawed
2 to 3 T. oil

Dressing

1 T. kosher or salt
¾ tsp. cumin
6 T. fresh lime juice
5 T. oil
2 T. cider vinegar

Salad

1c. chopped fresh
cilantro
½ chopped red onion
3 Italian plum tomatoes
2jalapeño chilies, seeded and chopped
1 red bell pepper, chopped (1 cup)
1 tsp. minced garlic
2 (15 oz.) cans of black beans, drained and
rinsed 2 large avocados, cut into 1A inch
pieces

Garnish

red leaf lettuce
fresh cilantro sprigs

Heat oven to 450°. In medium bowl, combine corn and 2-3 T. oil; toss to coat.
Spread corn in ungreased 10-by-15 inch baking pan. Bake 18-22 minutes or until
corn begins to turn light golden brown, stirring every 5 to 10 minutes. Cool 10
minutes.

Breakfast Casserole

Adapted from Food.com (http://www.food.com/recipe/breakfast-casserole-supreme-35775)
Ingredients
1 sweet onion, chopped
1 (24 oz) bag frozen hashbrowns (cubed not shredded)
12 eggs beaten
1/2 - 1 lb sausage, ham, or bacon, crumbled or cubed and cooked
2 C cheese, shredded
salt and pepper to taste

Directions
Spray a 9x13 pan.
Spread frozen hashbrowns on the bottom of the pan.
Sprinkle chopped onions on top.
Add salt and pepper.
Sprinkle meat on top.
At this point you can continue or put the casserole in the fridge overnight.
Pour beaten eggs over top.
Sprinkle cheese over top.

Bake at 350F for about an hour or until the eggs have set.  Serve with salsa or ketchup.

Brazilian Limeade Slush

Ingredients

2 limes
1/2 c sugar
3 T sweetened condensed milk
Water to taste (1 cup or so, depending on how slushy vs. smooth you'd like it)
Ice

Directions

Wash limes. Cut and squeeze lime juice into blender. (Some variations of the recipe add the limes a wedge at a time, but this requires you to strain it later and... I prefer things as easy as possible.) Add sugar, sweetened condensed milk, water, and ice (start off small and add more ice/water to reach the level of sweetness you like). Blend by pulsing to consistency you like, and enjoy!

(If you want to be fancy, wet the rim of the glasses you'll be using and then dip upside down onto a plate with sugar to coat the rim. Place a lime wedge on the rim.)

again, not my picture. but from a blog with a pretty similar recipe.

Lettuce Wraps

Ingredients (can't remember where I got this recipe from...)

• Iceberg lettuce leaves
• 1 pound lean ground beef/pork
• 1 onion, chopped
• 2 cloves minced garlic
• 1 tablespoon soy sauce
• 1/2 cup hoisin sauce
• 1 tablespoon rice vinegar
• Chile pepper sauce to seasoning (optional)
• 2 teaspoons minced ginger
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons sesame oil

Directions

1. In a medium skillet over high heat, brown the ground meat, stirring often and reducing the heat to medium, if necessary. Drain, and set aside. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
2. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

(not my picture, but they do look like this!)

Lighter Too Much Chocolate Cake

Adapted from All Recipes
Ingredients:
1 (18.25 oz) package devil's food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 cup low fat sour cream or yogurt or half of each
1/2 C vegetable oil
1/2 C applesauce
4 eggs
1/2 C water
2 C semisweet chocolate chips

Directions:
Preheat oven to 350F.

In a large bowl, mix the cake mix and pudding mix.  Add all other ingredients except chocolate chips and mix until everything is mixed in.  Stir in the chocolate chips.

Pour into a 12 C bundt pan or lined muffin pans (makes 24 muffins).

Bake bundt 50-55 minutes and muffins 20 minutes or until the cake springs back when lightly touched.

Favorite Granola

This is our favorite granola recipe, adapted from Alton Brown's recipe here: http://www.foodnetwork.com/recipes/alton-brown/granola-recipe/index.html.

Ingredients:
3 cups rolled oats
1 cup slivered almonds
1 cup pecans
1 cup shredded sweet coconut
1/4 cup packed dark brown sugar
1/4 cup maple syrup (I usually put in a little extra)
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

1. Preheat oven to 250.
2. Combine oats, nuts, coconut, and brown sugar.
3. Mix maple syrup, oil and salt in separate bowl until well combined, then add to the other bowl and mix evenly.
4. Pour onto sheet pans and cook for an hour, stirring every 15 minutes until evenly browned.
5. Add raisins after baking and store in airtight container.

I love eating this with fresh fruit for breakfast with a little bit of milk.

Creamy Avocado Pasta

This is  an easy, vegetarian/vegan substitute for fettuccine alfredo and is ready in 15 minutes!

Adapted from here: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

Ingredients:
1 medium avocado
lemon juice from 1/2 of a lemon + zest if desired
2 garlic cloves
kosher salt to taste
2 T extra virgin olive oil
6oz pasta of your choice -- I usually use whole wheat fettuccine or spaghetti
fresh ground black pepper

1. Prepare pasta to al dente.
2. To make sauce: combine garlic, lemon juice, olive oil and blend in food processor until smooth.  Add pitted avocado and salt.
3.  When pasta is cooked to al dente, drain and add sauce. Mix until combined.  Add black pepper and lemon zest.

Note:  It does not keep well, so make sure to eat it in one sitting!  This recipe serves 2-3 people.