Editor's Recipe: Texas Caviar - Michelle's Atlanta Version ;o)

Featured Recipe...

Texas Caviar - Michelle's Atlanta Version ;o)

Here's my "Atlanta" version of this delicious black-eyed pea dip. Serve with Tostito's Scoops!

1/2 pound dried black-eyed peas (soaked overnight, rinsed, drained, cooked in 6 c. water for 2 hrs, drained again = about 4 c. of cooked peas)
4-6 green onions, chopped
1 red pepper, chopped
1/2 green pepper, chopped
1/4 c. chopped red onion
2 Roma tomatoes, seeded and chopped
1 bunch of fresh cilantro, chopped

Dressing:
4 T. sugar
6 T. balsamic vinegar
1/2 c. olive oil
3 garlic cloves, minced
Sea salt, as desired

In a large bowl mix together all the dressing ingredients. Gently fold in the cooked black-eyed peas and remaining ingredients.  Refrigerate for 4 hours, the longer it chills the better it gets.  Serve with Totstitos scoops or chips, like a dip.

I dare you to eat just one! :o)

Happy New Year!!!

Submitted by Michelle Jones
http://www.frugalfamilyrecipes.blogspot.com/

Cheerio Clusters

Featured Comment!

Liz wrote...

Cheerio Clusters

My kids loves these, so does my hubbie! We make them on the weekends as our movie snack or anytime the kids want a quick treat. They take 5 minutes and only use 4 ingredients.

1/2 c. sugar
1/2 c. corn syrup (I use the light)
1 c. smooth peanut butter
2 1/2 - 3 c. Cheerios or similar cereal

Mix sugar and corn syrup in a large pot and bring to a boil until bubbly. Quickly add peanut butter and stir until melted and smooth. Take off burner and mix in cheerios until coated. Drop by large spoonful onto ungreased cookie sheet. They set up really quickly. After about an hour they get too hard to eat, but mine never last more than 10 minutes :)

Enjoy! Liz T. of Las Vegas, NV

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Thank you Liz, oh my goodness would my kids love these!!! :o)