"Those Stinkin Good Beans!"

"Those stinkin good beans!" What? "Those stinkin good beans!" Those are the words of the little sweet pea of my eye!  One evening friends arrived and we pulled out some yummy sweet things to eat, but it was the non-fat, unsweetened vegetarian dish that my little diva granddaughter chose to scarf down with enthusiastic gastric pleasure. This dish is a revision of an original recipe that appeared in the Taste Of Home's Light And Tasty 2003 Annual Recipe book submitted by Kathy Faris of Lytle, Texas, that she called Texas Caviar. So with our family's revision and one little girl's suggestion, it was appropriately renamed "Those Stinkin Good Beans!"

 

"Those Stinkin Good Beans"

 

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained.
3/4-cup chopped sweet red pepper. ***
3/4-cup chopped yellow red pepper. ***
3 green onions, chopped.
1/2 yellow sweet onion.

1/3 cup minced fresh cilantro.

1 jar (2 ounces) diced pimientos, drained. **
2 garlic cloves, minced.
1 bottle (8 ounces) fat-free Italian salad dressing (any brand). **

 

In a bowl, combine all ingredients. Cover and refrigerate for 24 hours--though it is still delicious to eat right away. Serve with tortilla chips or over salads, fish, meat.

 

***You can also just utilize one pepper yellow or red. You chose.

**Most instances you'll only find 16-ounce bottle of fat-free Italian dressing and/or

4-ounce pimientos. Either double the batch of bean dip or just save the extra dressing and pimientos for another day.

 

TEXAS CAVIAR, by  Kathy Faris

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained.
3/4-cup chopped sweet red pepper.
3/4-cup chopped yellow green pepper.
3 green onions, chopped.
1 medium onion, chopped.

1/4 cup minced fresh parsley.
1 jar (2 ounces) diced pimientos, drained.
2 garlic cloves, minced.
1 bottle (8 ounces) fat-free Italian salad dressing.

In a bowl, combine all ingredients. Cover and refrigerate for 24 hours.

It's A Wedding!

Key Lime Cupcakes

 

1-package (18.25 oz) yellow cake mix (no pudding in the mix)

1 1/4-cups water

3 eggs room temperature

1/3 cup vegetable oil

2 Tablespoons key lime juice (Nellie & Joe's Famous West Lime Juice)

 

Preheat oven 350 degree F. Line standard muffin pan with baking cups.

 

In large bowl, combine cake mix, water, eggs, oil, and lime juice; beat with electric mixer 2 minutes.

Spoon into baking cups. Bake 18-20 minutes or until toothpick inserted in center comes out clean.

Cool cupcakes in pain on cooling rack for 5 to 8 minutes. Remove from pan and cool completely.

Makes about 24 standard cupcakes.

 

Key Lime Frosting

 

1/2 cup solid vegetable shortening

1/2 (1 stick) butter, softened

1 teaspoon vanilla

4 cups sifted confectioner's sugar (appx. 1 lb.)

2 Tablespoons key lime juice.

1 Tablespoon fresh lime zest.

 

In large bowl, cream shortening and butter with electric mixer until fluffy. Add vanilla and mix well.

Gradually add sugar one cup at a time beating well. When all sugar has been mixed, icing will appear dry.

Add lime juice until fluffy and then add lime zest. For best results, keep icing in fridge when not in use.

Makes 3 cups.

 

When cupcakes are completely cooled, frost. May decorate with thin wedge of lime skin or small bits of dark chocolate.