Mississippi Mud Cake

Posted by Lori:
This is a delicious and rich dessert....perfect for family gatherings or church potluck dinners.  My family can't eat much of it because of it's richness, but richness is never a problem for me!  However, trying to eat "no sugar, no flour", this recipe is a big NO-NO!

I've mentioned how one of my favorite cookbooks was my Grandma Sibyl's and how she would write "good" or "favorite" or whatever by it.  By this particular recipe she wrote, "GOOD" and where the submitters name is typed, she wrote "Sibyl's too".  I love it :)!

Mississippi Mud Cake
2 sticks (1/2 pound) butter or margarine
2 cups sugar
4 eggs
1 teaspoon vanilla
1 1/2 cup flour
3 tablespoons cocoa
1 teaspoon baking powder
1 cup coconut
1 1/2 cup chopped pecans

1 large jar marshmallow cream (you may want less)

Preheat oven to 350 degrees.  Grease and flour 9 x 13 inch cake pan.  In medium mixing bowl, beat butter or margarine and sugar.  Add eggs and vanilla and mix well.  Add flour, cocoa, baking powder, coconut, and pecans.  Spread into prepared cake pan and bake for 30 - 40 minutes (until toothpick inserted into center comes out mostly clean).  Spread marshmallow cream over hot cake and allow to cool.  Frost with icing.

Icing: (Do not cook)
1 pound powdered sugar (about 3 3/4 cups)
1 stick (1/4 pound) butter or margarine
1/2 cup milk (can use canned milk)
1/3 cup cocoa
1 teaspoon vanilla

Mix ingredients together until well blended.  Spread onto cake. 

Crunchy Lemon Bars

Posted by Lori:
Last week I came across this recipe from the cookbook, "Best Recipes from the Backs of Boxes, Bottles, Cans, and Jars".  It was an Eagle Brand sweetened condense milk recipe from years ago.

I liked the bars, but my children didn't even want to try them.  They don't like coconut.  Unfortunately, my husband was out of town so I didn't get his opinion about them either.  So, if you like all of the ingredients listed, most likely you'll like these bars.

This was such a fun recipe to make.  For one thing, they were quick to put together.  But, I also got to use a new gadget that I had forgotten I had.  I'm sure it was a stocking stuffer from Mom a few years ago.  It's called a Microplane grater (here's the link at Williams Sonoma).  This little gadget was terrific for grating the lemon zest!  In fact, I was kind of sad when the tablespoon was full. :)  I could have grated and grated and grated - it was so much fun!

Crunchy Lemon Bars

1 cup quick oats, uncooked
1 cup flour
1/2 cup flaked coconut
1/2 cup coarsely chopped pecans (or walnuts)
1/2 cup firmly-packed light brown sugar
1 teaspoon baking powder
1/2 cup butter, melted
1 can sweetened condensed milk
1/2 cup lemon juice
1 tablespoon grated lemon rind

Preheat oven to 350 degrees.  Grease 9 x 9 inch pan with cooking spray. Combine oats, flour, coconut, nuts, sugar, baking powder, and butter until crumbly. Pat ½ of crumb mixture evenly on bottom baking pan. Reserve other half.  In medium bowl, combine sweetened condensed milk, lemon juice, and rind. Pour over crumb layer. Sprinkle remaining crumb mixture on top. Bake in preheated oven 25 to 30 minutes. Cool thoroughly and cut into squares. (If using glass dish, bake at 325 degrees.)

P.S. If you need any zest, let me know!  I'll fix you up :)

Fried Okra Tacos

Posted by Donna:

My husband planted some okra this summer--only four stalks; but, they have produced all the okra we need for the two of us. I love fried okra. I especially like the okra salad that has tomatoes, green peppers, and onions in it--along with a sugar/vinegar dressing. I found this recipe that uses fried okra in a great way for a light summer meal. This was in one of my issues of Southern Living Magazine.

Fried Okra Tacos

Fill warm tortillas with shredded lettuce, fried okra, and salsa. Serve with shredded cheese (of your choice), guacamole, and sour cream.

Sweet and Spicy Pickles

Posted by Donna:

This is a recipe my cousin shared with me. She said she and her husband love the sweet/spicy taste.

1 gallon jar whole dill pickles
4 cups sugar
1 small bottle tabasco


Drain the juice from the pickles. Slice the pickles and place back in the jar. Pour the 4 cups sugar and 1 bottle of tabasco sauce on top of the pickles. (Do not add the drained juice back )Place the lid back on the jar; then, turn the jar upside down. Continue turning the jar upside down for seven days. After the seventh day, the pickles are ready to enjoy.

Italian Crescent Rolls

Posted by Lori:
Mom posted a delicious recipe for Italian Bread several months ago. This recipe is similar, except that it uses crescent rolls. They are great, too!

ITALIAN CRESCENT ROLLS

1 (8 oz.) package crescent rolls
1 tablespoon butter, melted
1/2 teaspoon Italian seasoning
Garlic powder

Unroll dough, separate into 8 triangles. Brush with melted butter. Sprinkle with Italian seasoning and desired amount of garlic powder. Roll dough up as shown on package directions. Bake at 375 degrees for 10 minutes.

Spaghetti Pizza Casserole

Posted by Lori:

When Joe and I first married, we lived in southwest Kansas for a year and a half. An older couple from church invited us over one evening and served spaghetti pizza. Both of us still remember it after all these years (22 years). It was really good, but also very unique. I don't recall ever making it before, but recently I had some leftover spaghetti, so it was a perfect time to try this dish out on our kiddos. It was gobbled up by all of them - and my husband and I, too!

This is a great way to use leftover spaghetti noodles and sauce.  The casserole can be frozen before baked.
Spaghetti Pizza Casserole

1 pound spaghetti (I break mine in half before cooking.)
1 egg
1 cup evaporated milk (regular milk is fine, too)
1 cup grated Parmesan cheese
1 - 1 1/2 pound ground beef
Salt, pepper, garlic powder, onion powder
1 (approx. 26.5 ounce) can or jar spaghetti sauce
2 1/2 to 3 cups grated mozzarella cheese
Other toppings as desired:  pepperoni, Canadian bacon, sausage, green peppers, onions, pineapple, mushrooms, etc.

Preheat oven to 350 degrees. In medium skillet, brown ground beef, seasoning as desired with salt, pepper, onion powder and garlic powder.  Drain grease if needed.  Cook spaghetti per package directions.  Drain.  Stir egg, evaporated milk, and Parmesan cheese into spaghetti.  Spray a 9 x 13 inch casserole dish with cooking spray (such as Pam). Pour spaghetti mixture into prepared dish. Spread evenly and mash down slightly.  Pour spaghetti sauce over noodles.  Add ground beef (and any other desired toppings).  Top with mozzarella cheese.  Bake for 30 - 40 minutes or until cheese is melted and just beginning to brown around the edges. Allow to set 5 - 10 minutes before serving so that it will set up better.  Of course, if you're in a rush as we usually are, you don't care if it "looks" perfect - as long as it tastes good - so just dig in immediately!

One time when I made this dish, I had leftover Alfredo sauce (from this recipe) that I used in place of the milk and Parmesan cheese.  I still added the egg.  I liked it better this way, but my children prefer it as listed above.

Savory Crescent Chicken Squares

Posted by Lori:

My sister-in-law, Robin shared this recipe with me so that I could share it with you. It sounds really good and I look forward to making it soon.

Robin got this recipe from the Pillsbury website in 1999.

Savory Crescent Chicken Squares

1 3 oz. pkg cream cheese
1 T. butter
2 c. cubed, cooked chicken
1 T. chopped chives or onion
1/4 t. salt
1/8 t. pepper
2 T. milk
1 T. chopped pimento, if desired
1 8 oz. can Crescent dinner rolls

Topping:
1 T. melted butter
3/4 c. seasoned croutons, crushed

Beat cream cheese and butter together until smooth. Add Chicken, chives, salt, pepper, milk and pimento; mix well. Seperate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough together and twist. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of squares with melted butter and sprinkle with crushed croutons. Bake at 350 for 25-30 minutes. Makes 4 servings.

Robin's best tip to make these tastier is to substitute Italian dressing in place of the milk! When she hosts Bunko her friends always expect her to make these and she gets in trouble if she does something else!!!

Thanks, Robin!

Monte Cristo Sandwiches

Posted by Donna:

For years, I've heard about these. A very good friend of mine said she and her family have them once a year at Christmas time and that it was a family tradition to do so. Nothing in the way of food has sounded very appealing to me this week; so, yesterday, I decided to make these. I 'm glad I did.

Monte Cristo Sandwiches


4 slices white bread (I always buy whole grain, but all the recipes I've ever seen suggest using the white.)

4 eggs, beaten

1/2 cup milk

honey mustard ( Dijon can be used instead of the honey mustard.)

2 slices sharp cheddar cheese (Any kind of sliced cheese will work.)

deli ham ( I love the Sara Lee's Virginia Ham at the Wal-Mart deli)


Put the honey mustard on two sides of the bread slices. Then lay one slice of cheese on top of the mustard, followed by the ham. Put the two tops on each of the layered slices.

After mixing the milk and eggs together, pour them into a bowl or container in which the sandwiches can easily lay flat. Dip the whole sandwiches--one at a time---- in the egg/milk mixture. Turn the sandwich over and dip the other side.

Melt a good amount of butter in a pan on your cooktop. Place each sandwich in the melted butter. Brown on one side, then flip it over. Put a lid on the pan after you flip it so all the eggs will cook. Brown the other side. Make sure the butter doesn't burn.

I like this sandwich better after it has cooled about 10 minutes. I've always loved French toast. I guess this is why this sandwich has always appealed to me. To me, this is a sandwich that can be adjusted any way you want to fix it. The main thing is dipping the bread in the mixture then browning it. Some recipes will tell you to fry it, but this seems better to me.

Grilled Chicken & Pineapple Quesadillas

Posted by Kimberly:

Yesterday, I was trying to think of something quick, easy, and different to do with leftover grilled chicken. So while my husband was home for lunch, I threw out this idea to him to see if he was interested in it for supper. He jumped on it, I'm sure because I tend to get in ruts and do the same things over and over again. I'm not a huge pineapple fan by itself, but put it on a pizza or in other savory dishes and I love it!

Grilled Chicken and Pineapple Quesadillas

Boneless, skinless chicken breasts
Canned, sliced pineapple
Whole wheat flour tortillas
Colby Jack cheese, shredded
Butter
Salt, pepper, and/or other preferred seasoning for chicken

Season chicken breasts with salt, pepper, and any other seasoning you prefer such as cumin, cayenne pepper, etc. Grill chicken breasts and sliced pineapple. (My husband coated the grill with cooking spray when grilling the pineapple.) Cut chicken into strips and pineapple slices in half and set aside.

Heat pan on stove. Butter one side of tortilla and place in pan. Sprinkle some cheese on tortilla, then add a few strips of chicken, five half-slices of pineapple, and then more cheese. Top with another tortilla that has been buttered on the outside. When the first side of the quesadilla is browned, flip it over and brown the other side.

These were really good, and I am already ready to fix them again. My husband had me sprinkle some "Slap Your Mama" seasoning on his before I added the top tortilla and he thought it tasted really good. I liked mine just the way it was. I am thinking about adding grilled onions to them next time and possibly substituting Pepper Jack cheese. My mouth is watering already.....

Morning Sunrise Punch

Posted by Lori:

Yesterday, on the last day of summer vacation, I took the kids for a picnic breakfast at our nearby Sonic Drive In.  They ordered their food, but also decided to order their "Sonic Sunrise" drink.  All four of the kids liked it.

Today was the first day of school and usually on this day I fix them a special after-school snack.  However, today I also had a funeral to attend and needed to make a cake for the funeral meal, so I didn't have time to make a special snack.  I thought about the "Sunrise" drink and then thought about the Cherry Limeade recipe mom posted last week.  This recipe for Morning Sunrise Punch is a close match to Sonic's drink (so my children say!).  I haven't had the one at Sonic, but I drank several cupfuls of our homemade version.

Morning Sunrise Punch

1  (25.3 ounce) bottle lime flavored sparkling water (the one I found was Perrier brand)

1 (20 ounce) bottle Sprite (or other lemon-lime soda)

10 ounce jar of maraschino cherries and juice

3 cups orange juice

3 limes (use 2 for juice and 1 for garnish)

2/3 cup sugar

Mix all ingredients together in large pitcher.  Stir until sugar dissolves. Add crushed ice as desired. Serve with lime garnish (or could slice and float in punch). Refrigerate any left-over punch.

'Twas the Night Before School Started

'Twas the night before school started and all through the house,

Not a creature was stirring not even a mouse (thankfully).

The backpacks were hung on the laundry room hooks,

They would soon be loaded down with papers and books.

The children were nestled all snug in their beds,

While visions of homework danced in their heads.

And Dad in the bedroom had just begun snoring,

And I was still cooking and might be 'til morning.

When out of a bedroom I heard such a clatter,

I sprang down the hallway to see what was the matter.

Away to the bedroom I made a mad dash,

And opened the door, my toe I did smash.

The night light plugged in shone brightly in the night,

One of the children had yelled out in a fright.

When what to my wondering ears did I hear,

But children exclaiming, “It's finally here!”

With a kiss and a hug I calmed down their spirits,

And told them I loved them – they needed to hear it.

More rapid than TIGERS, the prayers for them came,

And I spoke to God softly and called them by name.

Be with Lauren and Zachary, Jacob and Tyler,

And guide them all safely - my prayers lifted higher.

To the kitchen I then wandered all calm and sincere,

That God would be with them throughout the school year.

I rushed through the cooking and baking with ease,

And got to bed early – I was certainly pleased.

But before my tired eyelids ever closed for the night,

I prayed for my children one more time – it seemed right.

In the morning they'll awaken, mixed emotions galore,

I'll miss them and think of them and pray for them more.

But I won't need to worry for my Father knows best,

That He is still with them when they're out of the nest.

Written by Lori Waugh ©

August 18, 2010

Pinwheel Sandwiches

Posted by Lori:
Even though it saves money and is much healthier for my children, I have to admit that I dread packing four lunch boxes when school starts. But, I must not complain....that's not being a good example for my kiddos, is it??

These little pinwheel sandwiches are still sandwiches, but they're not so "blah". The flattened bread and pinwheel shape gives them a little more pizazz when compared to the typical lunch box sandwich.

Pinwheel Sandwiches

1 bread, crust removed
1 tsp. dressing (Miracle Whip, Mayonnaise, or mustard)
3 slices of turkey breast or ham
1 slice of cheese

Flatten bread with rolling pin; spread with dressing.

Top with turkey or ham and slice of cheese. Roll up tightly. Cut crosswise into four pinwheels.

Serve immediately or stack pinwheels on top of each other and wrap in plastic wrap. Refrigerate until ready to serve or send with freezer pack in school lunch box.

Peanut butter and jelly can also be made into a pinwheel sandwich and it's fun to switch out the bread with a tortilla.

What do you pack in your child's lunchbox?

Back to School Breakfast Dish

From the archives....Originally posted in August, 2009.

Posted by Lori:
This four layered breakfast dish is our annual "Back to School" breakfast. I'm not sure where this recipe came from, but I'm glad to have found it. It's one of my family's favorites.

BACK TO SCHOOL BREAKFAST DISH
1 lb. ground sausage
4 eggs
1/4 cup milk
1 can crescent rolls
2 to 3 cups shredded cheese of your choice (Mozzarella, Cheddar, Colby-Jack - I usually use a mixture of two)

In a medium skillet, fry sausage until browned and all pink is gone. Drain excess grease. Beat eggs and milk together in 2 cup glass measuring cup or bowl. Press crescent rolls into the bottom of a 9 x 13 inch buttered or greased casserole dish, making sure seams are sealed. Scatter sausage over crescent rolls, pour egg mixture over sausage, and top with cheese. Bake in 350 degree oven (preheated) for 30 - 50 minutes, until eggs are no longer runny. Can be prepared the night before then refrigerated and baked the next morning. The refrigerated dish would need the longer baking time.

I make this dish other times during the year, but it's especially great for that first hectic morning of getting back into the routine of getting up early. Making it the night before ensures we'll have time for annual first-day-of-the-new-school-year pictures. The kids would be disappointed if we didn't have time for pictures. (not!)

Chocolate-Banana Tortillas

Posted by Lori:
At the beginning of each new school year, I begin looking for new after-school snack ideas.  I'll make several new things for a few weeks just to make the beginning of school seem more fun (because none of my four children are ever excited about starting!).

I found this recipe on parenting.com.  It sounds interesting, and I'm sure that many of you will have children or grandchildren that would like them.  I'm not sure mine would, but I may try it next week.  If you try it, let me know what you think!

Chocolate Banana Tortillas

Pat of butter
One banana, thinly sliced
Handful chocolate chips
Two flour tortillas
Powdered sugar for dusting (optional)

Melt butter in nonstick pan. Arrange banana slices over one tortilla and mash them in very lightly with a fork. Dot with chocolate chips and place second tortilla on top. Slide into frying pan and cook for a few minutes on each side, until brown and golden at the edges. Let cool for a minute or two, then slice into wedges and serve dusted with powdered sugar, if desired.

Morning Orange Drink

Posted by Donna:



Well, I must say this certainly hit the spot the other morning for breakfast. I'm at the age where your pill box increases somewhat, and one of the medicine bottles has a label that says to drink orange juice or eat a banana every day while taking the medication. I love orange juice, but I'm wimpy and can't handle too much of the acid---same with bananas. Anyway, I've tried to find a solution to this and I think I've found it. I've had this recipe stored away and found it again last week. It is a good drink to start off the day.


Morning Orange Drink


1 can (6 oz.) frozen juice concentrate

1 cup cold water

1 cup milk

1/3 cup sugar ( I didn't put this much)

1/2 tsp. vanilla

10 ice cubes


Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately.

The only problem with this drink is that you do have to serve it immediately. Otherwise, the "froth" goes away. It's such a quick drink to make and above all , it tastes great and it's healthy.
I got this recipe out of an old Taste of Home magazine. I've got so many recipes torn out of magazines--I'm not sure I'll ever get around to making them all. Probably not!!!!!!

Club Sandwiches

Posted by Lori:

This is one of my children's favorite sandwiches.  In fact, after I'm finished typing this, I'm heading to the kitchen to make some of these club sandwiches.  They especially like the fact that I put the toothpicks in the middles of the triangles. Be sure to put the toothpicks in before cutting to help keep the layers together.....and put the toothpicks in between the corners, not at the corners...to make triangle shaped sections.

Club Sandwiches

(for one sandwich)

3 slices bread of your choice

1 - 2 slices cheese of choice

2 slices deli ham

2 slices deli turkey

2 pieces cooked bacon

Veggies as desired:  lettuce, tomato, onion, pickle

Miracle Whip or mayonnaise

Toast bread slices in toaster.  Spread Miracle Whip or mayonnaise on two of the slices.  Layer sandwich with deli meats, cheese, bacon, and veggies with third slice of bread in the middle. 

A fun presentation is putting chips in the middle of the club sandwich triangles.  Enjoy!

Bacon Cheddar Fries

Posted by Lori:
Sometimes when eating out at a restaurant, we splurge and order an appetizer.  One of our favorite appetizers is Bacon Cheddar Fries.  Recently we decided to make our own version of this delicious appetizer.  In our opinion, this dish has to be served with homemade ranch dip (from the Hidden Valley Ranch mix...so I guess it's actually semi-homemade!)
Bacon Cheddar Fries

2 pound package (or close equivalent) frozen French fries
1 1/2 pounds bacon, cooked until crisp and crumbled
2 cups shredded cheddar cheese
Sliced green onions, if desired
Ranch Dressing

Cook French fries per package directions. Place fries in baking dish or on pizza pan.  Sprinkle with cheddar cheese and bacon bits.  Broil a few minutes or until cheese melts.  Serve with Ranch dressing.

Ice Cream Cone Cakes

Posted by Donna:

When I taught school, this is a treat I would sometimes make for my students----just for fun.
I made them a couple of years ago for some of my grandchildren when they were visiting.
It's just a fun twist on cupcakes.

1 box white cake mix (or any flavor of your choice)
24 flat-bottomed ice cream cones
Butter cream frosting (homemade or store-bought)


Heat oven to 350 degrees.

Make the cake batter as directed on the box. Fill each cone with the cake batter--probably about 3/4 full. Very carefully place the cones on a cookie sheet.

Bake about 15 - 20 minutes. Cool completely-----then frost. If desired, add any assortment of sprinkles or candy to the frosting.

This is a fun treat for birthday parties.

Pecan Tassies

Posted by Lori:
I just have a few more recipes to share with you from Durant, but these little Pecan Tassies are very much worth sharing.  Only the filling recipe was given in the little program I received, which is interesting.  It says to just use your own pie crust recipe.  Of course, you could use a purchased crust, as well.  I like the idea of using your own crust.  We all have our favorites!  Mine is my mom's, which you can find in our archives or search "pies".

Pecan Tassies
1 cup chopped pecans
1/2 cup margarine
3/4 cup light corn syrup
1 cup sugar
3 eggs, beaten
1 teaspoon vanilla

Preheat oven to 350 degrees.  Use a small mini muffin pan.

Use desired pie crust recipe, cut into circles, arrange on top of opening and gently push into holes.  Make sure sides of crust are higher than opening.

Sprinkle 1 teaspoon chopped pecans in each pie shell.  Set aside.

In a saucepan over medium heat on stove top, melt margarine.  Stir in corn syrup, sugar, and beaten eggs.  Remove from heat and add vanilla.  Spoon filling into pie shells.  Don't over fill.

Bake for 20 minutes or until golden brown.

Cherry Limeade

Posted by Donna:

Cherry Limeade and Cherry Sprite with extra cherry syrup are my favorite soft drinks. As I was sitting in a medical clinic today and thumbing through a magazine, I found this recipe. I'm anxious to try this and see if it closely resembles my "downfall" at Sonic.


Cherry Limeade

1 bottle lime sparkling water
1/2 cup lime juice
2/3 cup cherry juice (I think the recipe suggested Cherry Jubilee)
2 T. super fine sugar
Lime wedges for garnish (optional)

Stir together until sugar is dissolved. Pour over ice and garnish with wedges, if desired.

I wrote down half of this recipe---then Larry had to finish the rest of it since I was called back for my app't. I'm taking for granted that the second half is accurate. After I make it, I'll get back and edit the recipe if I need to.

Corn Cake Muffins

Posted by Lori:


I had heard of these before but never made them until recently.  I had looked at several Walmart stores for a Jiffy cake mix, but couldn't find one.  Finally, I remembered to look at a smaller grocery store and found the cake mix.  By mistake I picked up a white cake mix, but it worked out great anyway.  These are delicious!!

Corn Cake Muffins

1 box Jiffy Corn Muffin Mix
1 box Jiffy Yellow (or white!) Cake Mix
2 eggs
1/3 cup milk
1/2 cup water

Preheat oven to 350 degrees.  Grease muffin tins or use paper liners.  Mix all ingredients together in a large bowl until well blended.  Fill muffin cups 2/3 full with mix.  Bake for 15-20 minutes, or until lightly brown.

Tennessee Tea

Posted by Lori:
Here's another delicious recipe from my trip to Durant, OK.  I wonder where it got its name???

Tennessee Tea

8 Celestial Seasonings brand Mandarin Orange Spice tea bags
2 quarts water
2 cups sugar
1 (6 ounce) can frozen orange-pineapple juice concentrate
5-6 mint leaves
1 (20 ounce) bottle ginger ale

Brew tea bags in 2 quarts of water.  Add sugar, juice, and mint.  Chill.  Add ginger ale just before serving.

Cute as a Button Cookies

Posted by Donna:

This isn't a recipe, but an idea to use for baby showers---or to take to first time parents.

Use your favorite cookie recipe--( I used my favorite sugar cookie recipe.).

Bake as usual. As soon as the cookies are out of the oven and soft, take a straw and poke four holes in the cookies. Position the holes as "button holes" would be on a button.

After the cookies have cooled, place them in a cute container and attach a card that says: "Congratulations on your new addition that's "Cute as a Button."

When I took these to a baby shower, I put them in a turquoise/ blue bucket---hung a yellow duck on the handle, and wrote my congratulations on it. I chose the blue and the duck because that was the color used and the theme of the shower.

The new parents enjoyed them as well. I didn't ice my cookies. I guess you could. They do look cute, though, shaped liked the buttons. I'm now sure where I got this idea. I'm sure I saw it in a magazine---it's been way too many years since I first did this.

I do hope this is a new idea that you might want to use sometime in the future.

Texas Caviar (Weight Watchers)

Posted by Lori:
I found this Weight Watchers recipe in a packet that had been sent to me from being in WW several years ago. It sounds so good and I can't wait to try it! An added bonus is that it's ZERO points per serving! Yes, you read that correctly - Z E R O.

Texas Caviar
1 (14 ounce) can black-eyed peas, rinsed and drained
1/2 cup chopped red bell pepper
1/2 cup thinly sliced green onions
1/2 cup refrigerated fresh salsa
1/2 cup chopped fresh cilantro
1 garlic clove, minced
1 tablespoon fresh lime juice
1 teaspoon dried oregano

Combine all ingredients in a medium bowl; stir until well blended. Cover and chill at least 2 hours or up to 8 hours. Yield: 10 servings (serving size: 1/4 cup).