Black Bean Salsa

INGREDIENTS:

1 Can Black Beans, Drained & Rinsed

1 Can Whole Kernel Corn, Drained

1 Red Bell Pepper, Diced

1 Green Bell Pepper, Diced

5-8 Green Onions, Chopped

A Handful of Cilantro, Chopped

1/3 Bottle of Newman's Own Olive Oil & Vinegar Dressing

DIRECTIONS:

In a bowl combine black beans, corn, peppers, onions & cilantro.

Pour dressing over the mixture and stir together.

Serve with Tortilla Chips.

Basic Cheese Ball

INGREDIENTS:

8 oz. Cream Cheese

1 Cup Shredded Mild Cheddar

2 teaspoons Dried Minced Onion

2 Tablespoons Mayonnaise

1/2 teaspoon Worcestershire Sauce

Salt & Pepper {to taste}

1/2 Cup Pecans {Chopped}

DIRECTIONS:

Mix all ingredients together {except for chopped pecans}.

Shape into a ball.

{MY TIP: I just wear rubber gloves, and then use my hands to roll it into a ball! Quickest way, and easiest clean up!}

Roll in pecans.

Refrigerate. Serve...and try not to eat it all in one sitting!

A FEW THINGS/TIPS/ETC...

~Since this is a BASIC Cheese Ball recipe...it is really easy to adjust ingredients to change the flavor, or add different ingredients to pump it up! For example you can add any fresh herbs...or change the cheese...or the nuts for that matter. Use your imagination!

~I use whatever cheese I have on hand...which is usually Monterey Jack.

~I serve this Basic Cheese Ball with Craisins on the side. Put a little bit of the cheese ball and then a few craisins on top...YUMMY!

Hope you enjoy!

Pumpkin Seeds

Megan and I for the past three years have carved pumpkins as a Hart, Stott Family Tradition. Last year Megan decided to try out a recipe she found and made really good pumpkin seeds and shared with us. Well my husband got hooked so this year we started an after Halloween Tradition of doing pumpkin seeds with all the pumpkin guts. We both enjoyed trying out all our flavor experiments.

Pumpkin seeds

Butter
Seeds

Any flavors you want to try.

This year we did Hot salt, Cinnamon and Sugar, Pickle, BBQ and Salt.

First off you want to clean all the orange gunk off of the pumpkin seed and set them a side in a thin layer to dry out completely. Melt some butter in a pan, we used three sticks of butter for 8 gutted pumpkins. Once the butter is melted dump all your seeds into the butter(after they have dried out) and let them hang out for a minute.

You will want to cover your cookie sheet with parchment paper then take a cup or two and mix the flavoring that you want in a bowl with you butter covered pumpkin seeds. After they are well seasoned and fully covered dump them out onto your cookie sheet in a thin layer. At this point you can sprinkle more seasoning if desired. Place them in the oven making sure to check on them every ten min, and stirring them around.

For the Pickle ones we used the juice from our favorite Pickle jar and let them marinate for 45 min(next year we might let them marinate over night to intensify the flavor) then spread them out onto the cookie sheet. The pickle ones browned up fairly fast so keep an good eye on them.

The BBQ we are going to try a different way next year our advice don't use liquid BBQ sauce maybe just try a dry rub or BBQ seasoning.

Oven temp is 400*

Bake for about 30 min or until golden brown and crispy.

Enjoy this Yummy Fall treat! Its a Family Favorite and my kids love them!

Carmel Rice Chex

Carmel Rice chex

2 1/2 cubes of butter (1 1/4 cups)

1 1/2 cup karo syrup

1 cup sugar

stir together until sugar is dissolved then cook 3 min with out stirring. Take off heat the add 1 tsp. vanilla, then pour mixture over a 16 oz. Rice chex's and 1 can of nuts and sunflower seeds. Stir well.

*This chex mix is great for those camping trips or parties!

Artichoke Dip

Hot Artichoke Dip

1 Cup Cream Cheese

1 Cup Mayo

1 Cup Parmesan Cheese

1 Can Artichoke Hearts (14.5 oz can)

2 Cloves Garlic

Mix all ingredients together and

put in an oven safe dish

Bake at *350 for Half Hour

Serve with crackers or veggies!