Ambrosia

1 c. seedless grapes
1 1/2 c. fresh naval orange sections, halved
1 c. pineapple tidbits, drained
2 medium apples, chopped, (I used honey crisp apples)
1 c. maraschino cherries, halved
1 pkt.. splenda
1/2 c. flaked coconut
1 c. sour cream
2 T. mayo
1 T. light cream
lettuce, optional
1/2 c. sliced almonds, optional

Combine fruits. Add coconut and toss lightly. Combine 1 pkt splenda, sour cream, mayo, and cream. Fold into fruit just before serving. Serve on lettuce leaves and garnish with almonds.

Makes 6 servings

Grape Salad

2 lbs. white seedless grapes, washed and stems removed, set on paper towels to dry
2 lbs. red seedless grapes, washed and stems removed, set on paper towels to dry
8 oz. sour cream
8 oz. cream cheese, softened
1/2 c. splenda or sugar
1 t. vanilla
1/2 c. brown sugar blend or brown sugar
1 c. crushed pecans

Combine sour cream, cream cheese, splenda, and vanilla by hand until blended. Stir in grapes. Place in large serving bowl. Combine brown sugar and pecans. Sprinkle over top of grapes, cover and chill several hours before serving. Yummy!

Crockpot Loaded Potato Soup

6 slices bacon, cut into 1/2" strips, (I use 1 pkg real bacon bits)

1 onion, finely chopped

2 (10.5 oz) cans chicken broth

1 1/2 c. water

5 large potatoes, (I used 1 bag baby yellow potatoes), chopped (1.5 lbs = 3 c. chopped)

1/2 t. salt

1/2 t. dried dill weed, optional

1/2 t. ground pepper

1/4 c. flour (Wondra flour works well)

8 oz. cream cheese, cubed, softened*, optional
1 c. half-and-half cream

12 oz. can evaporated milk, optional (do not use if using cream cheese)

cheddar cheese, optional

Place bacon and onion in a large skillet. Cook over medium heat until bacon is evenly brown and onions are soft. Drain. Place bacon and onions inside lined crockpot. Stir in chicken broth, water, potatoes, salt, pepper, and dill weed. Cover. Cook on low for 6 hours minimum. Stir occasionally. Mash a few of the potatoes to help thicken the soup. Combine softened cream cheese, half-and-half, and flour**. Add to soup. Add the evaporated milk, (if not using cream cheese). Cover. Cook on low additional 30 minutes before serving. Place a small handful of cheese on top of each bowl of soup, if desired. Soup will thicken as it cools in bowls. Even better the next day! Serve with grilled cheese sandwiches, bread, crackers, or Melba toast. So yummy on a cold day : )

*The cream cheese doesn't melt completely (clumps) if you use a store brand. It melts fine if you use Philadelphia brand.

**I combined the flour, cream cheese, and half & half in a small bowl, heated it in the microwave for a minute, stirred it again and the added it to the soup in the crockpot. If you don't have half & half you can substitute evaporated milk instead. Use the same amount. (I made it with 1 c. + 1 can of evaporated milk & flour, and eliminated the cream cheese.)  I make it with 3 cans of evaporated milk & 1/2 c. flour for a double recipe. (Wondra flour dissolves best.)

***May also be made as Clam Chowder by adding 2+ cans of chopped clams, including the liquid, at the beginning and continuing as directed above.

Cherry Cheesecake

2 c. graham cracker crumbs
2 T. sugar
1 stick butter, melted

Combine crumbs, butter, and sugar. Press into bottom and up sides of 9" springform pan. Bake at 350 degrees for 10 minutes.

3, 8 oz. pkgs. cream cheese, softened
3/4 c. sugar
1 t. vanilla
3 eggs
16 oz. pie filling, any flavor

Combine 1st 3 ingredients on medium speed of mixer until well blended. Add eggs, one at a time, mixing well after each. Pour in pan. Bake at 450 degrees for 10 minutes. Reduce temperature to 250 degrees and bake 30-40 minutes more, until golden brown. Loosen cake from rim of pan with a table knife. Chill at least 3 hours before serving. Remove from pan and spread pie filling on top before serving.

*placing a pan of water in oven during baking may prevent it from cracking but covering it with pie filling will keep anyone from seeing them anyway : )

Enjoy!

Crockpot "Sauteed" Mushrooms

(photo above is before cooking)

3 pounds fresh whole mushrooms (I use 6, 8 oz. containers)
1 1/2 c. butter, melted
3 envelopes dry ranch salad dressing mix

Place all mushrooms in a sprayed or lined crockpot. Combine melted butter with dry dressing mix. Pour over top of mushrooms. Cook on low for 4 hours.The butter mixture will look like it won't coat the mushrooms at first. Do not add anything else to the crockpot. Mushrooms will cook down.

These are delicious!! Enjoy!

(photo above is after cooking)

Caramel Pecan Cake with Caramel Icing

Cake:
1 1/2 c. butter, softened (3 sticks)
2 c. brown sugar, packed (1 box)
1 c. sugar
3 c. SR flour (or you can use 1 c. SR & 2 c. plain)
1 c. milk
8 oz bag Heath toffee bits
1 c. pecans, chopped (I used Fisher's cookie pieces)

Caramel Icing:
14 oz. can Eaglebrand milk, or store brand is fine
1 c. brown sugar
2 T. butter
1 t. vanilla

Preheat oven to 325 degrees. Thoroughly spray a Bundt or angel food cake pan and a loaf pan. For cake: Beat butter until fluffy. Add eggs, one at a time. Add flour to batter, alternating with milk. Beat until combined. Stir in nuts and bits.Spoon batter into pans and bake 85+ minutes until wooden pick comes out clean. To prevent burning, cover cake with aluminum foil while baking. Let cake cool in pan for 10 minutes. Invert onto plate and cool completely. Make drizzle: In a medium saucepan, combine Eaglebrand milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently. Remove from heat, whisk in butter and vanilla. Cool 5 minutes. Be sure to use the icing while it's still hot. When cooled, the caramel is harder to spread. Serve with vanilla ice cream or whipped topping, if desired. Yum! (I had enough to ice all of tube cake and most of loaf cake.)

Crockpot Beef Stroganoff

2 lbs. cubed stew meat
2 cans cream of mushroom soup
1 diced onion
2-4 T. Worcestershire sauce
1/2 c. water
8 oz cream cheese
1 t. garlic salt
half clove of diced garlic
1 can mushrooms, drained
sour cream, optional
egg noodles, cooked and drained, I used whole wheat

Place liner in slow cooker. Place meat in bottom. Stir all other ingredients together, except cream cheese, sour cream, and noodles, and place on top of meat. Cook on low for 6 hours. Cut up cream cheese in crockpot just before serving and turn up to high. Stir the cream cheese until all combined. Let set for 10 minutes. Serve over egg noodles or mashed potatoes if desired. Add dollop of sour cream.

Pizza Rolls

(before baking above)

3 cans buttermilk biscuits (10 ct per can)

pepperoni slices (I used turkey pepperoni)

block of cheese (I used Monterey Jack)

mushrooms, optional

1 beaten egg

Parmesan cheese

Italian seasoning

garlic powder

1 jar pizza sauce

Cut the cheese into squares. Flatten each biscuit out and spread thin layer of sauce on top. Stack pepperoni, cheese, and mushrooms on top. Gather up edges of biscuit and pinch closed. Line up rolls in sprayed 9x13 dish. Brush with beaten egg. Sprinkle with seasonings. Bake at 425 degrees for 18-20 minutes. Serve with more pizza sauce if desired.

*Different ingredients can be used, your choice. Enjoy!

(after baking photo)

Orange BBQ Ribs

1 c. Sweet Baby Rays bbq sauce
3 T. Kool-aid orange flavor sweetened drink powder
4 lbs pork spareribs

Preheat grill to medium-low heat. Combine bbq sauce and drink powder. Place half the ribs in a single layer in center of heavy duty aluminum foil. Spoon sauce over ribs. Bring up foil sides. Double fold top and ends to seal, leaving room for circulation inside. Place on grill, cover with lid. Grill 1 1/2 hrs, or until tender. Remove from foil and serve.

Sweet BBQ Chicken Kabobs

1 lb. boneless skinless chicken breasts, cut into 1 1/2" chunks
2 c. fresh pineapple chunks, 1" pieces
1 red pepper, cut into 1" chunks
1 green pepper, cut into 1 " chunks
cherry tomatoes
mushrooms
zucchini/squash chunks
potato chunks
1/2 c. bbq sauce (I used sweet baby rays)
3 T. frozen orange juice, thawed

Heat grill to medium-high heat. Thread chicken alternately with vegetables and pineapple, onto 2 8" long skewers. (Place skewers side by side to thread for each kabob) Combine bbq sauce with juice. Brush kabobs with half of mixture and place on grill. Grill 8-10 minutes until chicken is done, turning and brushing occasionally with remaining sauce.

Pork Tenderloin with Peach Honey Mustard Sauce (for Grill)

1/2 medium peach, peeled
2 T. Dijon mustard
1 T. honey
1 T. brown sugar
1 t. salt
1/2 t. pepper
1/8 t. cayenne pepper
1 pork tenderloin (3/4 lb)

Place the peach, mustard, and honey in blender. Cover and process until blended. Set aside. In a large resealable Ziploc bag, combine the brown sugar, cayenne pepper, salt and pepper. Add the pork and shake to coat. Using long handled tongs, moisten a paper towel with olive oil and lightly coat the grill rack. Place pork over preheated grill, cover, and cook for 20-25 minutes until meat thermometer measures 160 degrees. Let stand for 5 minutes before slicing. Serve with peach sauce.

Yield: 2 servings

Creamy 3 Cheese Baked Macaroni and Cheese

16 oz. elbow macaroni, about 3 cups
3 T. margarine
1 1/2 c. milk, divided
2 eggs, beaten
16 oz. 1/2" cubed Velveeta cheese
8 oz. shredded mild cheddar cheese, divided
8 oz. shredded Monterey Jack cheese
1 t. salt
1 t. pepper

Heat oven to 375 degrees. Cook macaroni in large pot of water until tender, but not mushy, about 8-10 minutes. Drain well and pour into large mixing bowl. Melt Velveeta cheese and 3/4 c. milk on low heat, stirring often. Pour melted cheese over pasta and stir. Add margarine, remaining milk, eggs, 1 c. each of shredded cheeses, salt and pepper. Mix well and transfer to sprayed 9x13 dish. Pour remaining cheeses on top. Bake until crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot.

Loaded Potato and Chicken Casserole

2 pounds boneless chicken breasts, raw, cubed 1"*
8-10 medium red potatoes, cut in 1/2" cubes
1/3 c. olive oil
1 1/2 t. salt
1 T. black pepper
1 T. paprika
2 T. garlic powder
6 T. hot sauce
2 c. Mexican blend cheese
1 c. crumbled bacon, or bacon bits
1 c. diced green onion

Preheat oven to 500 degrees. Spray a 9x13 dish. In a large bowl, combine olive oil, all seasonings, and hot sauce. Add cubed potatoes. Stir to coat. Carefully scoop into prepared dish, leaving behind as much of the oil/sauce mixture as possible. Place chicken cubes in this mixture to marinate in refrigerator. Bake potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy. Once fully cooked, remove from oven, & lower the oven temp to 400 degrees. Top the potatoes with the marinated chicken.  Combine cheese, bacon, and green onion. Pour over chicken. Bake in oven for 15 minutes or until chicken is cooked through and topping is bubbly. Delicious! Serve with a tossed salad for a complete meal.

*may substitute cubed ham

Crockpot Ranch Pork Chops

1 package boneless pork chops, 4-6 count
1 can cream of chicken soup or cream of mushroom soup

1 8 oz. can mushrooms, drained, optional
1 packet dry ranch dressing mix

Place pork chops in bottom of lined crockpot. Add soup. Add mushrooms. Sprinkle dry dressing mix over top. Do not stir. Cover and cook on low for 6 hours. The pork chops come out very tender and you have a nice gravy for potatoes or rice too.

*You can also make chicken breasts this way, instead of pork

Cinnamon Roll Dutch Apple Pie

Crust
1 can (8 ct) Pillsbury Cinnamon Rolls with icing (I used reduced fat)
Crumb Topping
1 c. flour
1 c. packed brown sugar
1/2 c. butter/margarine, softened, but not melted
Filling
6 medium apples, (I used Fuji), thinly sliced
3/4 c. splenda/sugar (I used splenda)
2 T. flour
1 1/4 t. apple pie spice
2 T. lemon juice

Heat oven to 375. Separate cinnamon rolls and roll each one out on a flat surface, until they are 4-5" round. Place cinnamon rolls in bottom and up sides of 9" glass pie plate. (Start with one in the middle and work around center and sides, overlapping as needed and pinch together to seal dough. Flute edge if desired. In large bowl, gently combine filling ingredients. Spoon onto cinnamon roll crust. Combine crumb topping and sprinkle over top of filling. Bake at 375 degrees for 1 hour, or until top is golden brown and apples are tender. Drizzle icing over hot apple pie. Cool on rack. Serve warm with vanilla ice cream. YUM!

Frozen Fruit Cobbler

2 bags (12 oz) frozen fruit, (I used mango, pineapple, strawberry, peach, banana by Dole)
1 white cake mix, (no pudding)
12 oz. diet 7-up, sierra mist, (clear soda)

Place frozen fruit in sprayed 9x13 dish. Add dry cake mix. Pour soda slowly over cake mix. Do NOT stir! Bake at 350 degrees for 50-60 minutes. I served it with sugar free vanilla ice cream/

Crockpot Cashew Chicken

2 lbs. boneless, skinless chicken tenders
1/4 c. flour
1/2 t. pepper
1 T. oil
1/4 c. soy sauce
2 T. rice wine vinegar
2 T. ketchup
1 T. brown sugar
1 garlic clove, minced
1/2 t. grated ginger
1/4 t. red pepper flakes
1/2 c. cashews

Combine flour and pepper in large ziploc bag. Add chicken and shake to coat. Heat oil in skillet over medium heat. Brown chicken on both sides. Place chicken in lined or sprayed crockpot. Combine all other ingredients, except for cashews. Pour over chicken. Cover. Cook on low for 3-4 hours. Add cashews during last 30 minutes and stir. Serve over rice. Yum!

Orange Juice Cake

1 white cake mix
1 small pkg. orange jell-o
1 c. oil
1 c. orange juice
4 eggs

Preheat oven to 325 degrees. Spray a bundt pan. Set aside. In a medium bowl, beat all iingredients for 2 minutes electric mixer until well mixed. Pour in pan. Bake 50-55 minutes. Cool.

*you can also make a swirl design in the cake by waiting until after remaining ingredients are poured in the prepared pan, and then adding the gelatin and using a spatula to swirl it in.

Corn Salad

5 t. olive oil, divided
1 T. lemon juice
1/4 t. salt
1/4 t. pepper
1 1/2 c. fresh or frozen corn, thawed
1 1/2 c. grape tomatoes, halved
1/2 c. chopped cucumber
1/4 c. chopped red onion
2 t. dried basil
1 t. oregano
1 jar chopped pimentos, drained
1/4 c. crumbled feta cheese

In a small bowl, whisk 4 t. oil, lemon juice, salt, and pepper. Set aside. In a large skillet, cook and stir corn in 1 t. oil over medium heat until tender. Transfer to a salad bowl. Cool slightly. Add tomatoes, cucumbers, onions, and basil. Drizzle with dressing and toss to coat. Let stand 10 minutes before serving or refrigerate until chilled. Sprinkle with feta cheese just before serving.

Hawaiian Pie

2 bananas, thinly sliced

1 20 oz. can crushed pineapple, undrained (I use Del Monte brand, in its own juice)

1 large box regular or sugar free instant vanilla pudding

8 oz. light sour cream

9" deep dish  graham cracker crust

12 oz. can pineapple slices, drained

maraschino cherries with stems

flaked coconut

Redi whip

In a large bowl, combine crushed pineapple, including juice, dry pudding mix, and sour cream until well combines. Place banana slices on bottom of graham cracker crust. Spoon mixture into pie crust and decorate with pineapple slices and cherries. Sprinkle with coconut. Pipe with Redi Whip topping. Chill at least 2 hours before serving.

Yum!

Orange Pork Chops

4-6 boneless pork chops

olive oil

salt and pepper

8 T. brown sugar

1 t. cinnamon

3 whole cloves (or 1/2 t. ground cloves)

1/2 c. ketchup

2 t. prepared mustard

2 T. white vinegar

11-16 oz can mandarin oranges, reserve juice

Salt and pepper pork chops and brown in small amount of olive oil. Drain can of oranges. Set oranges aside. Mix remaining ingredients with juice. Pour over chops. Simmer 30-45 minutes. Flip chops halfway through. Add oranges before serving for extra zest.

I like to serve these with cinnamon apples, broccoli and rice casserole, or just plain broccoli, and a tossed salad. YUM! 

2 Ingredient Lemon Cake Bars

1 box Angel Food Cake Mix
2 cans lemon pie filling*

Combine dry cake mix with pie filling. Do not add any other ingredients!! Pour into sprayed 9x13 pan. Bake at 350 degrees for 30 minutes. Cool. Sprinkle with powdered sugar. Cut into squares.

*may also substitute lime pie filling, for a key lime taste

** these have melt in your mouth spongy texture : )

Other cake recipes:

Cinnamon Apple: 1 can apple pie filling, 1 angel food cake mix, cinnamon & nutmeg if desired Combine ingredients. Place in sprayed 9x13. Bake at 350 degrees for 25-30 minutes.

Blueberry: 1 can blueberry pie filling, 1 angel food cake mix. Combine ingredients, place in sprayed 9x13. Bake at 350 degrees for 28-30 minutes.

Cherry:  1 box angel food cake mix, 1 can cherry pie filling. Combine and bake in sprayed 9x13 pan for 25-30 minutes at 350 degrees.

Pineapple:  1 angel food cake mix, 1 20 oz. can crushed pineapple with juice. Combine both ingredients. Place in sprayed 9x13 and bake for 30 minutes at 350 degrees. (also called magical happiness bars)

Hidden Treasure Brownies

brownie mix, any type

mint Oreo cookies*

cupcake liners

Prepare brownie mix as directed. Place cupcake liners in 12 muffin cups. Place 1 T. brownie mix in each cup. Press mint Oreo in batter. Cover with 1 T. remaining batter. Bake at 350 degrees for 26-30 minutes.(Or however long the brownie mix says to bake a 9x13 pan) Cool. Makes 12 surprise brownies. Yummy!

*may also use other kinds of cookies/candies instead of mint Oreos-- Reese's peanut butter cups are yummy too! which I like with a glass of cold milk. The Oreos stay crunchy even after baking. Some people may prefer brownies made with a mini York peppermint pattie instead, which my daughter likes warm with vanilla ice cream on top : )

**Serve without telling about the surprise inside : ) (I usually tell people they are mint or peanut butter in case of allergies, but I don't give the details of exactly what's inside!) I usually color code mine: mint in green muffin papers, peanut butter in yellow.

***I have also made these as brownie bite size. I used 1 t. batter, 1 mini unwrapped Reese's cup, or 1/4 York's peppermint pattie, topped with 1 t. batter and baked in a mini muffin tin for 13 minutes. Yum!

Taken next to a coin purse for comparison

                                                   Inside mini hidden treasure brownie

Enjoy!

Crockpot Mild Mexican Stuffed Peppers

6 peppers, any color, with flat bottoms, tops removed, reserved
1 pound ground chuck
1/2 chopped onion
1 cup enchilada sauce
1 1/4 c. monterey jack cheese, shredded
3/4 c. brown rice, cooked
1 can fiesta corn, drained
1 can chili magic (medium)
1 1/2 t.salt
1/2 t. pepper
1 t. chili powder
1 t. cumin
chopped tops of peppers
sour cream, if desired
1 beef bouillon cube, optional

Pour 1/3 c. water in bottom of sprayed or lined crockpot. Add 1 beef bouillon cube to water. Place peppers in crockpot, after they have been seeded. Combine uncooked ground chuck, onion, enchilada sauce, chopped pepper tops, 1 c. shredded cheese, cooked rice, cumin, chili powder, beans, corn, salt and pepper. Fill peppers and top with cheese. Cover. Cook on low for 6 hours. Meat can be tested for doneness (160 degrees) before serving. Serve with sour cream if desired. (Can also be made more spicy if desired.)

*I served these with a tossed salad and sangria. YUM!

Hot and Spicy Mexican Crock Pot Peppers

4 large peppers with flat bottoms, any color
1 pound fresh ground chuck
1/2 yellow onion, diced
1 c. hot enchilada sauce
1 1/4+ c. shredded habenero cheese
3/4 c. cooked rice, any kind
salt and pepper, to taste
1 t. cumin
1/4-1/2 c. chipotle pepper, to taste
1-2 t. cayenne pepper, to taste
1/4-1/2 c. red hot cherry peppers
1-2 chopped jalapeno peppers
diced green onion
sour cream, optional
water


Pour enchilada sauce and onions in microwaveable bowl and heat for 5 minutes in microwave until onions soft. Cut the tops off 4 peppers. Remove stems and seeds and dice the tops. Pour 1/3 c. water in bottom of sprayed or lined crock pot. Stand peppers in water. In large mixing bowl, combine all ingredients. Fill each pepper with mixture and top with more cheese. Cover. Cook on low for 6 hours. Test for doneness when meat reaches 160 degrees. Top with sour cream, if desired. Serve with Mexican Caviar and Sangria (see these recipes on blog)

No Sugar or Artificial Sweetner Cake

3 c. SR flour

3/4 c. oats

3 large eggs

1/2 c. milk

3/4 c. honey

1 c. oil

8 oz. sour cream

2-3 mashed very ripe bananas

1/2 c. chopped walnuts

1 c. raisins

Combine all ingredients, place in sprayed 9x13 pan. Bake at 400 degrees for 35-40 minutes or place in sprayed muffin tins and bake for 15-20 minutes.

Pistachio Nut Cake with Sugar-free Frosting

1 yellow cake mix

2 pkgs instant sugar free pistachio pudding mix

1 c. oil

3 eggs

1 c. club soda

1/2 c. chopped pistachio nuts

8 oz. cool whip, thawed

3/4 c. milk

Preheat oven to 350 degrees. Spray a 10" Bundt or angel food cake pan. In a medium bowl, stir together cake mix and 1 pkg pudding mix. Add oil, eggs, and club soda. Mix well. Fold in chopped nuts, reserving some for garnish if desired. Pour into prepared pan. Bake 50-60 minutes until cake springs back when touched. Cool for 10 minutes in pan before inverting onto wire rack to cool completely. In a medium bowl, stir together cool whip and instant pudding. Add milk. Allow to set. Frost entire cake, including the hole with frosting and garnish with more pistachios if desired. Keep chilled until ready to serve.

This cake is delicious and light, as well as a great St. Patrick's Day dessert : )

Chicken Broccoli Divan

 1 lb. fresh broccoli florets, cooked and drained
1-2 c. cooked and chopped chicken (I used breasts)
1 can broccoli cheese soup
1/3 c. milk
2 T. dried bread crumbs (I used Panko)
1 T. margarine, melted
1/2 c. shredded cheddar cheese
1/4 c. slivered almonds
salt and pepper, if desired

Spray 9x13 dish. Preheat oven to 400 degrees. Layer chicken and broccoli in dish. Combine soup and milk til smooth. Pour over broccoli and chicken. Top with cheese and almonds. Combine bread crumbs and melted margarine. Spread over cheese. Bake for 25 minutes until hot and bubbly.

Broccoli Cauliflower Pearl Onion Casserole

15 oz. bag frozen pearl onions, thawed, cooked, & drained

1 head cauliflower, cooked and drained, til tender, broken in small pieces

12 oz. fresh broccoli florets, cooked and drained

1/3 c. margarine

1/3 c. flour (I used self-rising)

1 can cream of mushroom soup

1/2 loaf velveeta cheese (about a pound), melted

2 c. half & half

2 T. sherry

1/3 c. grated Parmesan cheese

1/2 t. dry mustard powder

pinch of nutmeg

salt and pepper

1/2 c. cheddar cheese, grated

paprika

1 lg. can french fried onions or Panko crumbs

Melt margarine in large saucepan. Turn heat to low and add flour. Cook 2-3 minutes, stirring constantly. Stir in half and half.and sherry. Stir in Parmesan, mustard powder, nutmeg, salt, and pepper to taste. Stir well to combine all ingredients and melt cheese.Combine cooked cauliflower, melted Velveeta cheese, and mushroom soup. Add cooked onions and cooked broccoli.Spray 9x13 dish. Place vegetable mixture in dish and cover with cheese sauce. Sprinkle top with cheddar cheese and paprika. Cover with french fried onions. Bake at 350 degrees for 35-40 minutes until hot and bubbly. Yum!

*thickening with extra Parmesan instead of flour makes it fairly low carb : )

**I served it with Salisbury steak with mushroom gravy, (pictured) it would go well with most any meat : )

Black-Eyed Pea Salad

1 yellow pepper, chopped
1 red pepper, chopped
1/2 onion, chopped
2 jalapenos, seeded and chopped, (I used freeze dried ones)
4, 15 oz cans black-eyed peas, drained and rinsed
2 T. chopped parsley
1 garlic clove, minced
1/2 c. red wine vinegar
2 T. balsamic vinegar
1/4 c. olive oil
1/2 t. ground cumin
1 t. salt
1 t. black pepper
4 slices bacon, cooked and crumbled, or bacon bits, optional

Combine the peppers, onion, jalapenos, peas, parsley, and garlic together in large bowl. Whisk together the  vinegars. Gradually add the olive oil, whisking constantly to blend with the vinegars. Stir in cumin, salt and pepper. Pour over vegetable mixture, tossing to coat evenly. Cover and refrigerate overnight. Just before serving, stir in the crumbled bacon, if desired.