Cowboy Caviar

1/2 C Sugar
1/2 Canola Oil
1 C Cider Vinegar
1 can corn
1 can black beans
1 can black eyed peas
Cilantro
Orange pepper
1 Red onion
2 stalks celery

Bring to a boil sugar, oil and vinegar
Let cool completely
rinse and drain bean, peas and corn
In a big bowl add corn, bean and peas.

Dice pepper, onion, celery and cilantro and mix everything together
add liquid and mix. Let stand in the fridge for at least 12 hours
It will have a lot of liquid, so drain before serving.
Best served with whole grain scoops tortillas!!

Perfect Oven Potatoes

2-4 Idaho potatoes ( 2 is enough for 2-3 people)
Canola oil
salt and pepper to taste

Optional Ingredients:
thyme
garlic
butter

Cut your potatoes how you want ( I like wedges)
soak in water for ten minutes, drain and dry completely
put 2 tbsp oil and a sprinkle of salt on baking sheet
toss potatoes in about 2 tbsp oil and salt and pepper
lay on sheet in a single layer and cover with foil
bake for 10 mins on 450
take foil off bake another 10 mins then flip over and bake another 10 mins
bake until desired crispiness

NOW: I melt some butter in a pan and mince fresh garlic and thyme and put in the butter then toss the potatoes after they come out. SO GOOD!!!!!

Zucchini Pie

Ingredients:

4 c sliced fresh zucchini (about 4-5 medium size)
1/2 sliced onion (optional)
2 tbsp butter
8 oz shredded muenster cheese
2 eggs
1 can crescent rolls
2 tbsp yellow mustard
salt & pepper to taste
2 tsp italian seasoning
1 tsp garlic powder

Directions:

Preheat oven to 375 degrees
Slice onion and zucchini into thin slices
Preheat large skillet and add 2 tbsp butter
Add onion and zucchini and saute until tender
Add salt, pepper, garlic powder, italian seasoning and continue to saute.
Take off heat and let cool in pan.
In pie plate or 9 in round baking dish, cover the bottom with crescent rolls and seal all seams.
Spread mustard on crescent rolls.
In bowl mix eggs and shredded cheese, then fold in zucchini.
Add mix to baking dish and bake in oven for 30 mins until a knife is inserted and comes out clean.
Let stand for 10 mins before cutting.

Chicken Broccoli Soup: A Family Recipe

Ingredients:

2-3 boneless skinless chicken breast
4c chicken broth
2c water
1c milk
2 bags of frozen broccoli
2 boxes dried hash browns (betty crocker makes them) If you can't find them, buy 2 refrigerated bags of shredded potatoes.
16oz bag shredded cheddar cheese
salt and pepper to taste
olive oil

Directions:

Cube chicken into 1 inch chunks.
Heat a pan (large soup pot or dutch oven) and add 2 tsp oil and add chicken to brown.
Add stock, water, hash browns, milk and broccoli to pot.
Add salt and pepper to taste and bring to a boil.
Reduce to medium, cover and stir occasionally so potatoes don't stick to the bottom.
The soup will thicken after awhile. The cook time is approximately 45mins to an hour.
Right before serving add in cheese and stir.

This makes a huge pot of soup and store well for up to a week.
It also reheats great!!

You can also make this vegetarian by omitting chicken and switching chicken broth our for veggie stock.

Pumpkin Pancakes w/ Cream Cheese Syrup: courtesy of 6 bittersweets

Pancakes
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon wheat germ
(I forgot to add this but I'm sure it adds great texture and nutty flavor)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
pinch of ground cloves
pinch of cayenne powder
1 egg
2 tablespoons vegetable oil
1 tablespoon molasses
1 tablespoon sugar
1/2 cup pumpkin puree (I used canned)
1 cup buttermilk (I substituted 1% milk plus 1 teaspoon vinegar)
vegetable oil for the pan

Cream Cheese Syrup
3/4 cup cream cheese frosting (any kind but I used extra from this recipe)
1/2 cup milk
1 tablespoon sweetened condensed milk, or more to taste

In a large mixing bowl, stir together the flour, wheat germ, baking power, baking soda, and spices. In a separate mixing bowl, whisk the egg until thoroughly combined, then add the oil, molasses, sugar, pumpkin, and buttermilk. (Cover and refrigerate the liquid mixture at this point if making ahead.) Pour the liquid ingredients into the dry ingredients and whisk gently until the batter is mostly mixed but still contains small lumps. Let batter rest while pan heats, at least 5 minutes. Use 1/4 batter to make pancakes. To make the syrup, simply mix all the ingredients together until smooth. You can play around with the proportions to get the perfect sweetness/thickness for you.

Chopped Steak with caramelized onions

Ingredients:

1lb ground sirloin ( you can use ground beef 80/20 to make this on the cheap)
kosher salt 
pepper
worchestire sauce
olive oil
1 large onion
1 can beef or brown gravy

Directions:

Mix meat, a good pinch of salt and pepper, about 4-5 dashes of worchestire sauce and  a good splash of olive oil in bowl.
Make into patties ( for 1 pound you can get about 6-8 patties).
Heat large skillet on med-high and add about 2 tsp olive oil in pan.
Place patties in pan and let brown on one side for 5-6 mins (you want a good crust) Flip and do the same on the other side.
Drain any grease or oil and add gravy.
Lower to a simmer and cover with a lid.
You can leave this on a very low simmer up to 30 mins. on the stove or turn off after 15 mins.

Caramelized Onions:
Slice onions thins and separate.
Heat skillet on med-high.
Add 1 tbsp olive oil and onions.
Add a pinch of salt and pepper and toss.
To make this process faster put a tight fitting lid on the pan.
Check periodically and stir onions until brown and soft.

Pumpkin Bread: courtesy of Parents.com

Ingredients:
1 box yellow cake mix
1c canned pumpkin
1c mashed banana
1tsp cinnamon
4oz cream cheese
1/4c softened butter
1c powdered sugar
1/2tsp vanilla

Directions:

Mix cake mix according to box omitting water and adding pumpkin, banana and cinnamon. You can pour batter into 1 sprayed loaf pan, mini loaf pans or muffin tins. Bake at 375 until toothpick inserted comes out clean.

For frosting:

Mix cream cheese and butter. Stir in vanilla and slowly mix in powdered sugar. Frost cooled pumpkin bread. Keep Refrigerated!