Bean Dip Salsa

This recipe is something special. By special I mean I am gonna be holding the bowl all night along with a bag of tortilla chips for dipping. Thank you to Jennifer for giving me this gem. Girl, you are the best. This recipe makes me reminisce about so many nights spent with friends and lots of laughs. Thank you Jenn for making this for us each and every time we begged you to. You are the bomb dot com darling.

     Ingredients:

• 1 can black beans
• 2 cans yellow corn
• 1 can white corn
• 1 can black eyed peas
• 1 can rotel original
• 1 small bottle zesty Italian dressing
• cilantro
• green onions
• Lime Juice

Directions:

Drain and rinse all canned vegetables except for Rotel.

Add to a large bowl.

Drain Rotel (do not rinse) and add to bowl with vegetables.

Chopped up desired amount of green onions and cilantro, and add to bowl.

(I usually start with 3 green onions and a HUGE handful of cilantro. If you don’t like cilantro as much you can scale it back some.)

Add small bottle of dressing and a tbsp of lime juice.

Mix everything together and refrigerate until ready to serve. I like to let mine sit overnight in the Fridge. The longer you let the flavors marinate the better it tastes.

Pair with tortilla chips or fritos!

Enjoy!

Upside-Down Cinnamon Apple Coffee Cake

 

photos and recipe discovered from http://www.ladybehindthecurtain.com

 

Upside-Down Cinnamon Apple Coffee Cake 

Ingredients:

1-1/2 cups apples, peeled and chopped

1 can (12.4 ounce) Pillsbury cinnamon rolls with icing

1/2 cup pecan halves or pieces

2 tablespoons butter, melted

1/3 cup packed brown sugar

2 tablespoons corn syrup

Directions:

Heat oven to 350 degrees.  Spray 9-inch glass pie plate with cooking spray.  Spread 1 cup of the apples in pie plate.

Separate dough into 8 rolls.  Cut each roll into quarters; place in large bowl.  Add remaining 1/2 cup apples and pecans.

In small bowl, mix butter, brown sugar and corn syrup until well blended.  Add brown sugar mixture to dough mixture; toss gently to combine.  Spoon mixture over apples in pan.

Bake 28 to 38 minutes or until deep golden brown.  Cool 5 minutes.  Invert onto serving platter.

Remove lid from icing.  Microwave icing on high 10 to 15 seconds or until drizzling consistency.  Drizzle over warm coffee cake.  Serve warm.  Serves 8- This recipe was adapted from  the Pillsbury Spring Brunch  Magazine 2010