Raspberry Jello Salad

Ingredients

  • 2 cups Crushed Pretzels
  • 2 tbsp sugar
  • ½ cup Melted Butter
  • 8 oz Cream Cheese
  • 1 cup Powdered Sugar
  • 12 oz Cool Whip
  • 2 ½ cups Water
  • 6 oz package Raspberry Jello
  • 10 oz Frozen Raspberries

Directions

Mix pretzels, sugar, and butter in 9×13 pan and bake at 325° for 10 minutes to create a crust. Make the cream filling while the crust cools by mixing the cream cheese, powdered sugar, and cool whip. Make the jello filling by boiling the water and mixing in the raspberry jello. Stir in the frozen raspberries and place in the fridge to cool. After the crust has cooled cover it with the cream filling. When the jello filling is almost set pour it over the crust and cream filling.

Fast and Easy Bean Dip

Ingredients

  • 2 cups Pinto Beans (canned, or already cooked from dry)
  • ¼ cup Mayonnaise or Salad Dressing
  • 1 clove Garlic; finely chopped
  • Salt and Pepper to taste

Directions

Combine all ingredients into tall blending cup. Twist cup into base, push down, and pulse until desired consistency is reached. Add chili or cayenne pepper if desired for an extra kick.

Black Beans

Ingredients

  • 1 lb Black Beans
  • 2 qt Water
  • 1 tbsp Oil
  • 1 Onion
  • ¼ cup Cilantro
  • Salt to taste
  • ?? Garlic

Directions

Soak beans for 6 hours. (In warm weather soak beans in the fridge.) Heat oil on medium. Cook onion in oil for 3 minutes. Add half the garlic to oil and cook for one minute. Add beans and soaking oil to oil mixture. Add water as necessary so that beans are covered by an inch of water. Reduce heat to low. Skim off any foam then cover and simmer for 1 hour. Add salt, cilantro, and the rest of the garlic and simmer for another hour until beans are soft and fragrant.

Let beans sit in the fridge overnight for the best flavor.

White Beans

Ingredients

  • 1 cup White Beans
  • 6 cloves Garlic
  • 1 cup Fresh Sage
  • 2 tbsp Oil
  • 1 Carrot
  • ½ cup Fresh Fennel
  • 3 Sun-dried Tomatoes
  • ½ Fresh Lemon
  • Salt and Black Pepper to taste

Directions

Soak white beans overnight. Drain and rinse. Heat oil and add garlic and sage. Cook until soft. Add water and bring to a boil. Add carrot, fennel, tomato, salt and pepper. Simmer 40 minutes.

Pull out a bean. If the skin breaks and shrinks the beans are done. Squeeze in a lemon after the beans are done simmering.