Spicy Bean Salsa

I've had this recipe for years. There are variations of it, but this has been my go-to version. It’s a delicious salsa that always goes over well at parties, when it is served with tortilla chips. It’s also a great warm-weather side dish to accompany grilled meats. It can be put together in minutes, but does need some time to marinate to let the flavors marry. It should be made at least 8 hours ahead, but letting it sit in the refrigerator overnight is the best! It can be served cold or at room temperature.

Prep Time 10 minutes
Cook Time N/A
Servings 8-10

Ingredients

1 can black-eyed peas
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1 can Rotel tomatoes (you choose the heat level)
½ cup chopped green bell pepper
½ cup chopped onion
1 cup Italian dressing (I use Kraft Light)
½ tsp garlic salt
Black pepper to taste

Directions

In a large bowl, combine all ingredients. Mix well and cover. Refrigerate mixture at least eight hours (overnight is best).

Mozzarella Mac

This is another recipe I got from my mom. It’s a deliciously different take on basic macaroni and cheese. It’s so simple and the ingredients are ones most have on hand all the time. This is a very easy weeknight dish, as it takes no time at all to put it together.

Prep time: 10 minutes
Cook Time: 25 minutes
Servings: 8

Ingredients

2 cups cooked elbow macaroni
16 ounces mozzarella cheese, shredded or diced (Mom uses the reduced fat version)
1 can cream of mushroom soup (Mom uses the reduced fat version)
1 ½ cups milk (Mom uses fat free milk)
1 tsp hot sauce (or to taste)
Salt and pepper (to taste)

Directions

Preheat oven to 350 degrees. In large bowl, combine all ingredients. Pour mixture into a greased 9 x 11 baking pan. Bake 25 to 30 minutes until the mixture is hot and bubbly.