Sunday, February 15, 2015

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!

Monday, February 2, 2015

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
1 (15 ounce) can black-eyed peas,
rinsed and drained
1 (15 ounce) can pinto beans, rinsed and
1 (11 ounce) can yellow shoepeg corn,
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.