Cherry Chocolate Cake

1 chocolate cake (I use Devil's Food)
1 cup water
1 egg
1 can (21 oz) cherry pie filling

Mix cake, water and egg for 2 minutes. Fold in pie filling. Bake in a bundt pan at 350 for 35 minutes. Serve warm with ice cream or whipped cream. It's delish room temp with whipped cream, too.  Yum and yum!

Uptown Cowboy Caviar

I got this recipe from All Recipes. It was a hit at our Super Bowl Party. I didn't use celery, and added more peppers. I also used apple cider vinegar because that's what I had.

 

1 (15 ounce) can black beans, rinsed and

drained

1 (15 ounce) can black-eyed peas,

rinsed and drained

1 (15 ounce) can pinto beans, rinsed and

drained

1 (11 ounce) can yellow shoepeg corn,

drained

1 cup diced celery

1 small bunch cilantro leaves, chopped

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/2 cup chopped green onion

1 (2 ounce) jar chopped pimento peppers

2 tablespoons minced jalapeno pepper

1 tablespoon minced garlic

 

1/2 cup rice vinegar

1/2 cup extra virgin olive oil

1/3 cup white sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

 

Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside. Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.