OUR FAVORITE RECIPES

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We made a pizza roll using a can of chipotles with adobo sauce, but we held back two of the chipotles and mixed them with sour cream to make a delicious dipping sauce. We put it on our chicken fajitas the next night.

Put the desired amount of sour cream into the Ninja or blender.  Start with 1/4 cup of sour cream and one chipotle and then taste it.  It will be really hot, but you can add more of one or the other to suit your taste. 

Combine 2 cups sugar, 1/4 cup cocoa, 1/2 cup milk, and 1/2 cup butter in saucepan. 

Bring to a boil at about medium-high heat, then let it simmer for 2 minutes.  

Stir in 1/2 cup peanut butter, 1 teaspoon vanilla, and 3 cups of oatmeal.  

Spray your cookie sheet with Pam Coconut Oil. 

Drop by spoonful onto the cookie sheet to make cookies, or pour into a quarter sheet pan and shake slightly to even out. 

Put in the fridge to cool overnight. 

Combine 3/4 cup apple cider vinegar, 1 teaspoon water, 1/2 cup oil, 1 cup sugar, 1 teaspoon salt, and 1 teaspoon pepper in a saucepan and boil until the sugar dissolves, then let it cool.

Add the following to the mixture:  

1 15-oz can each of garbanzo beans, black-eyed peas, and black beans, drained and rinsed.  

2 cans corn, drained.

2 4-oz cans green chiles.

2 2-oz cans pimentos, chopped.

1 cup celery, chopped.

1 cup green, red, and yellow peppers.

1 cup red onion.

Chill several hours for best results.  Serve with tortilla chips.

     - My sister-in-law, Tracie, gave me this recipe.  It is delicious!