Black Bean Salad

Salad:
2 cups black beans
2 cups corn
1 red onion (chopped)
1 quart cherry tomatoes cut in half
cilantro

Dressing:
1/4 cup lemon or lime juice
1/4 cup red wine vinegar
1/2 cup cilantro
1 tsp. cumin
1/2 cup canola oil
salt
pepper
garlic powder

Mix salad together in a medium bowl. Mix dressing together in a small bowl and pour over salad.  Mix well. Serve as a salad or with tortilla chips.
Optional - You can add jicima, or avacado to the salad.

Pina Colada Party Drink

1 (46 oz.) can Pineapple Juice
1 3/4 - 2 cups Pina Colada Drink Mix (Mr. & Mrs. T)
1/2 scoop Lemon-Lime Gatorade Powder Mix (optional)
2  2 Liter Sprite

Mix the ingredients together, serve over ice.
Serve with pineapple and strawberry skewers.

Similar to Cafe Rio Pork

1 Pork Roast
1 Tbsp. Honey
1 (1 liter) bottle Coke

Place all ingredients in crockpot. Cook on low all night. In the morning, take the roast out leaving the juice in the crockpot. Shred the roast. Place the roast back in the crockpot and leave it on low until ready to serve.

Cornbread

This recipe comes from my grandma - Rosalie Lewis

1 cup all purpose flour
1/2 tsp. baking soda
2/3 cup sugar
1 cup yellow cornmeal
1/2 tsp. salt
1/2 cup melted butter or margarine
2 eggs
1 cup buttermilk

Put all dry ingredients in a bowl. Add the wet ingredients. Mix together with a wisk, but do not overmix. Bake in a pre-heated oven at 400F degrees. I baked mine in muffin tins. (I am sure you can bake it in an 8"x8" pan. I baked my muffins for 9 minutes, or until golden brown.

Vegetable-Bean Soup

2 tbsp extra-virgin olive oil

2 medium carrots, diced small

2 celery stalks, diced small

1 medium yellow onion, diced small

3 garlic cloves, minced

1 tsp. dried thyme

coarse salt and ground pepper

2 cans (15.5 ouces each) cannellini beans, rinsed and drained

1 can (28 ounces) diced tomatoes

4 cups low-sodium vegetable broth (I used chicken broth)

1/4 cup chopped fresh parsley (I used 4 tsp dried)

grated Parmesan, for serving

In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25-30 minutes. Season to taste with salt and pepper. Serve with Parmesan.

Heavenly Chocolate Mousse Trifle

1 chocolate cake mix, baked in a jelly roll pan (Bake 350F 18-20 min.)
1 pint whipping cream, whipped until stiff, beat in 4 Tbsp cocoa powder and 4 Tbsp sugar.

1 pint whipping cream, whipped and sweetend to taste

6 Skor Candy bars, crushed or toffee bits

Cube the cooked cake (12 down, 9 across). Layer 1/3 of the cake into a trifle bowl, or individual dishes. Top with 1/3 of the mouse. Sprinkle on 1/3 of the candy bar and 1/3 of the whipping cream. Continue to layer, ending with whipping cream. Garnish with extra candy bar bits. Chill.

Swiss Potato Casserole

6 potatoes cooked and sliced
1 lb Swiss cheese grated
1 cup heavy cream or half and half
Salt and Pepper

Cook the potatoes and slice. Layer potatoes and cheese in a casserole dish. Pour the cream or half and half evenly over the potatoes. Bake at 350 F.
Season with salt and pepper to taste.

This recipe is from my mom. I served it with BBQ chicken.