Bean Salsa 2 cans blackeyed peas, drained (I use black beans) 2 cans shoepeg corn, drained 2 cans Ro-tel tomatoes w/ green chillies 2 large green peppers, chopped 24 green onions, chopped (or 1 large onion) 4 tomatoes, chopped Click Here for the full recipe: http://www.q99fm.com/BreakfastClub/FDT2014.aspx
6 slices center-cut bacon, chopped (half used for garnish) 1 small onion, chopped 1 celery stalk, chopped 2 garlic cloves, minced salt & pepper 4 cups shredded or grated cauliflower (1/2 large head) 2 Tablespoons water ..... Click for the full recipe: http://www.q99fm.com/BreakfastClub/FDT2015.aspx
Bean Corn Salsa 1 can black-eyed peas – drained rinsed 1 can black beans – drained rinsed 1 can yellow corn – drained 1/2 cup chopped onion 1/2 cup chopped green pepper 1/4 to 1/2 cup finely chopped jalapenos 1 can petite diced tomatoes – do not drain 1/2 teaspoon garlic salt 1 – 8oz. bottle Italian salad dressing Mix refrigerate over night.
black eye pea salsa· bag of frozen black eye peas, drained ·2 cans Rotel tomatoes and green chilies, drained ·1 can shoepeg corn, drained ·1 green pepper, chopped ·1 bunch green onions, chopped ·Olive oil ·Italian dressing Directions: Mix ingredients in a large bowl. Using a 2:1 ratio (Italian dressing to olive oil), add enough liquid to coat the vegetables. Serve with tortilla chips.
Slow Cooker Corn and Jalapeno Dip 4 slices bacon, diced 3 (15.25-ounces) cans whole kernel corn, drained 2 jalapenos, seeded and diced ½ cup sour cream 1 cup shredded Pepper Jack cheese ¼ cup grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste| 8 oz cream cheese, cubed 2 tablespoons chopped chives Click for the full recipe: http://www.q99fm.com/BreakfastClub/FDT2015.aspx
Slow Cooker Spanish Potato Omelet 1 pound Russet potatoes (peeled and cut into ¾ inch pieces 2 Tablespoons olive oil ½ Cup chopped onion (1 Medium) ½ Cup chopped green pepper ½ Cup cooked ham-diced ¾ Teaspoon salt ¼ Teaspoon ground black pepper 1 Tablespoon Oregano 12 Eggs, lightly beaten Click here for the full recipe: http://www.q99fm.com/BreakfastClub/FDT2015.aspx
Summer Potato Salad 6 red potatoes 1/2 cup chopped onion 3 celery stalks, chopped 1 envelope Good Seasonings Dressing, prepared per directions Boil potatoes and cut into wedges. Add onion and celery then gently stir in dressing. Refrigerate for at least 2 hours; however, overnight is best. For complete recipe, click here: http://www.q99fm.com/BreakfastClub/FDT2014.aspx
Bacon, Egg & Cheese Baked Potato Boat 2 baking potatoes, fully baked and cooled 2 strips cooked bacon, crumbled Shredded cheddar 2 large eggs Green onion, thinly sliced Salt and pepper to taste Click for the recipe: http://www.q99fm.com/BreakfastClub/FDT2015.aspx
Spicy Potato Soup 1 pound ground beef 4 cups cubed, peeled potatoes (1/2-inch cubes) 1 small onion, chopped (I sauté with fresh garlic & jalapenos) 3 cans (8oz each) tomato sauce 4 cups water 2 teaspoons salt 1 ½ teaspoons pepper ½ to 1 teaspoon hot pepper sauce (Tabasco) Click Here for the complete recipe: http://www.q99fm.com/BreakfastClub/FDT2014.aspx
Mango Guacamole 3 Ripened Avocados 1 ripened mango, peeled diced ¼ Cup of lime juice ½ Cup cilantro, finely chopped ½ Cup white onion, finely chopped 3 Tsp salt Click Here for complete recipe: http://www.q99fm.com/BreakfastClub/FDT2014.aspx
Spicy Potato Soup 1 pound ground beef 4 cups cubed, peeled potatoes (1/2-inch cubes) 1 small onion, chopped (I saute with fresh garlic and jalapenos) 3 cans (8oz each) tomato sauce Click Here for the full recipe: http://www.q99fm.com/BreakfastClub/FDT2015.aspx
Ingredients 1- 15 oz can corn 1 can black beans 2 avocados (cubed) 2/3 cup chopped cilantro 8 green onion stalks, sliced 6 roma tomatoes Dressing: 1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves minced garlic 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon cumin Mix first 6 ingredients together. Combine dressing ingredients and pour over corn mixture. Serve with tortilla chips.
Mini Muffin Corn Dog Poppers 2 ounces cream cheese (a quarter of a block) 1 box Jiffy cornbread mix 1/3 cup milk 1 egg 2 hot dogs, diced 1 jalapeno, diced Put cream cheese in freezer for 5-10 minutes to firm up. Preheat oven to 375 degrees. In bowl, combine the cornbread mix, milk and eggs. Fold in hot dogs, jalapeno and cream cheese cubes. Spray mini muffin pan with nonstick spray. Divide batter into muffin cups. Bake 15-20 minutes til golden. From Anne in Salem
Skinny Pool-side Dip Recipe:1 red pepper, 2 jalepenos (unseeded), 1 can of corn, 1/2 can diced olives, 16 oz fat-free cream cheese (softened), and 1 packet Hidden Valley Ranch dip seasoning mix. Serve with crackers. Delicious!!