Black Bean and Corn Quinoa Salad

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cup uncooked quinoa
• 3 cups chicken broth or 3 cups water and 1 tlbs. Better Than Bouillon 
• 2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cup frozen corn
• 2 (15-ounce) cans black beans, drained and rinsed
• 1/2 cup cilantro, chopped

Directions

1. In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
2. Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
3. Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!

Recipe Source: Adapted from Mel's Kitchen Cafe

Microwave popcorn

Microwave Popcorn   Rated: Prep Time: 2 Minutes Ready In: 5 Minutes Submitted By: ACONTORER Cook Time: 3 Minutes Servings: 3 "Believe it or not, you can make your own delicious, low-fat microwave popcorn using standard popping corn and a brown paper lunch bag. It works perfectly." INGREDIENTS: 1/2 cup unpopped popcorn 1 teaspoon vegetable oil 1/2 teaspoon salt, or to taste

Microwave Popcorn (continued) 2 of 2 DIRECTIONS: 1. In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients. 2. Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl. ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from Allrecipes.com 8/9/2014

Larabar Bites

14 pitted dates
1 cup slivered almonds (use your favorite nut)
4 Tbsp cacao powder
1/4 dark chocolate chips
2 Tbsp Chia seeds
Tsp sea salt
Tap vanilla extract

*Use a food processor to chop/combine. Use hands to form into individual bites. If too dry you can add up to 1 tlbs. of water.

Recipe by JoAnn Moghimi

Country Style Split Pea Soup

1/2 cup chopped onion
1 to 2 minced cloves of garlic
1 cup green or yellow split peas
1 quart water
2 tlbs. better than bouillon
dash of pepper
1 bay leaf
2 small carrots shredded
1 cup diced cooked ham

Adapted from the back of the Janet Lee split pea package

Baked French Toast

1 loaf of bread (or 1 1/2 bag of buns)
2 1/2 cups milk
8 eggs
1 tsp. vanilla
1/2 cup sugar

*spray 9x13 pan with cooking spray
*cut bread into cubes
*mix all ingredients and pour over bread
*soak overnight

1/2 cup brown sugar
1/2 cup flour
1 tsp. cinnamon
1 cube butter
1/2 tsp. salt

*pastry blend and sprinkle on in morning
*bake at 350 degrees for 45-60 min.

*Recipe shared by Jodi Jorgensen

Cobbler Dump Cake

2 (16 oz.) cans peach, apple or cherry pie filling
1 (18.25 oz.) package yellow cake mix
1/2 cup butter
1/2 tsp. ground cinnamon or to taste

Preheat oven to 375 degrees. Empty fruit into bottom of 9x13 pan. Cover with dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Cook 45 min.

Cinnamon Toast Crunch Popcorn

12 cups air popped popcorn
1 cup pecans
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup butter
1/4 cup corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
8 oz. almond bark

brown sugar, cinnamon mix well.  Butter brown syrup 30 sec. and stir.  2 min. whisk vanilla and baking soda.