Cowboy Caviar - A New Years Good Luck Charm

This morning after waking up from Mr. Frost biting my toes...seriously below freezing temps here! Checked my inbox and up popped a boot-scootin' cutiebatootie tradition from an old family friend. Here's what he wrote...

Happy New Year 2011

It is a tradition to eat black eyed peas for good luck on new years eve or new years day.......here is a great way to have a tasty good luck charm...Hope you have a magical year!!!!

Paul Versteeg

I'd serve this as a dip to tortilla chips, pita chips, or even as a topping to tacos or grilled meat. If you're an all things veggie slash vegan type - I'd eat this cuddled up in a tortilla as a main course. I plan to make it today - because obviously I totally want to have a perfectly lucky 2011. Duh.

Ingredients (tweeked from orginial):

1 can black eye peas rinsed & drained
1 can black beans rinsed & drained
1 red, yellow, and green pepper diced
1/2 red onion minced
1 cup frozen white corn
4 cloves garlic minced
½ bottle zesty Italian dressing
1 tablespoon cider vinegar
Season as much as you like with the following:
Cumin…2 tbs
Hot paprika 1 tbs

Onion salt 1 to 2 tbs.

Dry mustard 1 to 2 tbs.

Chili powder 1 to 2 tb.

Ground black pepper & salt

Couple of dashes of Tabasco or hot sauce

Worchester…couple dashes

The juice from 1/2 a lime

Directions:

Combine all this and let set (refridgerated) 2 hours or up to 12 hours overnight.
Just before serving dice one or two avocado, roma tomatoes, and chopped fresh cilantro.

Cranberry Orange Granola

Hooked! My whole family has officially converted to homemade granola. What do I get myself into?!? Homemade dog food, now homemade granola instead of dried boxed cereal, what's next? I have myself to blame. But honestly I guess it's bc I know too much to feed my fam fake food. So yeah, it's actually really easy to make, is seriously a fraction of the retail cost, makes a ton (2 gallon sized ziplocks), and has endless possibilities. Try it - you'll thank me.

Ingredients:
8 C rolled oats (no instant)
1 C Sunflower Seeds (raw, unsalted)
1 C Sesame Seeds
1 C Coconut Flakes
1 C flax seeds
2 C dried orange flavored cranberries
1 t. salt (or to taste)

1 C Honey (can substitute agave nectar)
1 C Light Olive Oil
2 t. Vanilla

Directions:
Preheat the oven to 190. Incorporate all dry ingredients in a large bowl. In a small bowl or glass measuring cup combine all wet ingredients and stir until incorporated. Gradually pour the wet ingredients over the dry while mixing/stirring with a rubber spatula. Once it's completely mixed, pour onto 2 large cookie sheets. Spread the mixture evening with the spatula. Put sheets in the 2 center racks of your oven. Bake for 1 hour. Take out both sheets and stir the granola and rotate the pans switching the sheet that was on top rack to the bottom and vice versa. Bake for one more hour. Take out and let cool completely. Once cooled, you can store it in freezer ziplocks, dried cereal containers, or large jars. Pretty much anything that's air tight.

Use it as a cereal in the morning, a topping for fruit and yogurt, or even as a topping to vanilla ice-cream. This stuff is nummy and the ingredient possibilities are endless!

Power Balls and/or Bars

Um, hi food fans. I made theses with my precious lil' friendly yesterday for a major pick me up. Now tell me these don't scream, "We're sooo darling! Eat us already and feel cute inside!" And let me tell you - they give you a serious power perk when you're needing some protein! Definitely an amazing lil' snack all bundled up in a babysized ball/bar. Try 'em...surriusly!

Ingredients

• ¾ c dried (no sugar added) apricots
• ¼ c dried, pitted (no sugar added) dates
• ½ c raw sunflower seeds
• ½ c raw pumpkin seeds
• ¼ c flaxseed
• 4 plain brown rice cakes (spelt works too)
• ½ c rolled oats (not instant)
• ½ c + 1 T agave nector
• ½ c almond butter- can use sunflower seed butter
• 1/3 c sesame seeds
• Dash of salt (I prefer sea or celtic salt)

Directions

1- Mix all dried fruit & seeds (except sesame seeds) until crumbly
2- Add remaining ingredients & process or blend in a blender until even consistency
3- Scoop out and roll into ball- roll ball in sesame seeds
4- Cover and refrigerate if not eating

You can also make them into bars (shown up yonder) by dusting the bottom of a 8X8 pan with sesame seeds then firmly press the mixture on top (~ 1 inch thickness). Then sprinkle more sesame seeds on top. Put into the freezer for 30 min. before cutting into desired sized bars. I liked packaging mine with parchment paper and cellophane bags! Cute, huh?

Punkin Muffies!!!

These AMAZING muffins have become a fall family tradition. It all started in college with a health nut roomie who tried to get loverbuns and I to fall in love while baking. Awww, it worked. To this day, we're still making muffins every fall. And get this! They're FAT FREE, no oil, nada - just apple sauce! This'll make a batch of 48 that can then be frozen for later use!

Ingredients
5 ¼ cups organic flour
1 T + ½ t. baking soda
2 T + 1 t. baking powder
1 T + ½ t. salt
2 1/3 cups brown sugar
1 T + ½ t. nutmeg
1 T + ½ t. cinnamon
7 eggs
3 ½ cups pumpkin puree (~2 cans)
3 ½ cups shredded carrots
1 ¾ cups apple sauce
12 oz bag semi-sweet chocolate chips
3-4 cups chopped walnuts

Directions
Mix the wet ingredients in a large bowl. Sift together all dry ingredients in another large bowl. Add and mix ¼ of dry mixture at a time to the wet ingredients until all of it is combined. Add the chocolate chips and walnuts last. Fill paper muffin liners almost to the very top. Bake in a (preheated) 350 oven for ~18 min. or until a toothpick comes out clean. Remaining muffins can be sealed in a ziplock and frozen for up to 3 months.

Heavenly Berry Muffins!!

I think must've died and gone to berry paradise. Seriously, if you're a fan of berries and/or muffins - these are hands down the best I've EVER made! Not to "root-eh-toot-toot" my lil' horn... but these are too delish to pass up.

Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 half-pint fresh blueberries (do not wash... i know sick... but choose organic)
1 half-pint fresh raspberries sliced in half (substitute 2 half-pints if you want to leave out the raspberries)

Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans. Spray the top of the pan with "non stick" cooking spray as the muffins will overflow (don't worry, they're supposed to).

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries and raspberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Choconana Smoothie

Husby and I were not hungry for a big meal since we had a late lunch. So why not skip straight to dessert?!? So we did. It was just as tasty as a milkshake, but didn't give you the "guilty" side affect! Isn't that Peachy? No, wait...I mean just Bananas?

Ingredients

2 frozen bananas (peel and freeze in a ziplock)
4 tablespoons to taste good chocolate syrup (or melt your fave chocolate of choice)
1 cup 1/2 n' 1/2 or whole milk
1/2 teaspoon vanilla
pinch of salt (to taste)
optional: whip and chocolate sauce

Directions

Blend all ingredients in a blender until smooth! Tip: You may need to add crushed ice depending on the size of the bananas.

T'mader n' Cuc Summer Salad

Mmmm... this summer salad is soooo light and oh sooo satisfying. It's a side-kick to many-a-meal during the hot muggy months! I brought this bad boy out last week and my Husby was so excited to reunited with him. Try it. You won't be disappointed. If you have leftovers, try putting it on top of romaine or mixed greens (no need for dicing veggies or making a dressing)!!!

Ingredients

Salad:
4-5 large ripe organic beefsteak tomatoes
1 English cucumber (aka hot house - the long ones)
1 medium red onion

Dressing:
3 T olive oil
1/3 cup red wine vinegar
drizzle of balsamic vinegar
Seasonings (to taste - sprinkle a dash of each):
garlic powder
oregano
basil
salt or season salt (liberally)
ground pepper

Directions

Slice tomatoes (as if for sandwiches). Slice each slice into quarter bite sizes. Slice the cucumber in half length wise. Slice each half into smaller slices. Dice onion into rough pieces. Combine all ingredients in a large bowl. In a separate mixing bowl combine all dressing ingredients (besides the balsamic). Whisk together until combined. Poor the dressing on top of salad. Mix until combined. Drizzle balsamic vinegar on top. Cover and refridgerate for at least 30 min. to chill and marinate the flavors.