bLaCk and wHitE BeAn DiP

~from Melanie C. at The Sister's Cafe~

1 can of white beans (I used Great Northern beans)
1 can of shoepeg corn
1 7oz can of Herdez salsa verde
2 cups of shredded Colby Jack cheese (I used 1 cup monterey jack, 1 cup sharp cheddar)
4-6 chopped roma tomatoes (squeeze liquid out of tomatoes before chopping)
garlic salt to taste (I used about 1/2 teaspoon)
Avocado-optional

Rinse and drain both cans of beans. Also drain the can of shoepeg corn. Make sure to squeeze liquid out of tomatoes before chopping so the dip doesn't turn runny. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish (I used a glass pie plate) with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake for 20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.

PeAcH MuFFinS

These are fabulous! The batter is really thick, but don't worry, it works. The muffin gets a nice and crunchy outside and nice texture on the inside with pieces of juicy peaches. The best thing to compare it to would be a peach cobbler. All those wonderful flavors in muffin form.



3 cups all-purpose flour
1 Tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 21 muffin cups. I also lined the pan with muffin liners. If you use muffin liners I suggest spraying the liners with non-stick cooking spray, these muffins are sticky! In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups. Bake 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

cArAmeL PeAcHeS

6 peaches, peeled and sliced, or 3 (14 oz) cans of peach halves, drained and sliced
2 teaspoons lemon juice
1 cup packed brown sugar
3 Tablespoons melted butter
1/4 cup whipping cream
1/2 teaspoon ground cinnamon
2 Tablespoons cornstarch
vanilla ice cream

In a saucepan, combine brown sugar, butter, cream, and cinnamon; mix well. Add peach slices and toss to coat with sugar mixture. In a separate bowl, mix cornstarch with a little bit of water and add to peach mixture. Cook on low-medium heat until mixture thickens and fruit is bubbling. Serve over vanilla ice cream.

Crockpot Method:
In a bowl, toss together peach slices and lemon juice. In a crockpot, combine brown sugar, butter, cream, and cinnamon; mix well. Add peach slices and toss to coat with sugar mixture. Cover and cook on low for 4 to 6 hours until fruit is bubbling. Serve over vanilla ice cream.

Serves 4 to 6.

aPpLe PiE cArAmEl AppLeS

1 bag Kraft caramels
4-5 large, Granny Smith apples or any variety of red apples
1 bag white chocolate chips
cinnamon sugar

1. Wash and dry apples.
2. In a medium saucepan, melt caramel according to package directions.
3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it.
4. Place on parchment or wax paper that has been sprayed with cooking spray.
5. Cool in the fridge until caramel is set up.
6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening if the mixture is too thick.
7. Coat the apple with the chocolate.
8. Let it set up a little bit before sprinkling it with the cinnamon sugar mixture.
9. Cool completely in the fridge.
10. Cut into slices and serve.......or wrap in cellophane and give them to your friends!