Monday, April 29, 2019

Roasted Corn and Black Bean Dip

 I have never shared my favorite dip, and since Cinco de Mayo is coming up, I thought that it was about time!  This dip is colorful, flavorful and perfect for any time of the year. 

Roasted Corn and Black Bean Dip

Yield: Many servings for a party
This dip is a family favorite. I hope you'll try it and love it, too!


  • 1- 16 ounce package of frozen corn kernels, thawed
  • 2-3 tablespoons oil
  • Dressing:
  • 1 tablespoon salt
  • 6 tablespoons fresh lime juice
  • 2tablespoons apple cider vinegar
  • 3/4 teaspoon ground cumin
  • 5 tablespoons oil
  • Rest of ingredients:
  • 2 fresh jalapenos, seeded and finely chopped
  • 1/2 cup chopped red onion
  • 1 red bell pepper, seeded and finely chopped
  • 3/4 cup chopped tomato
  • 2 teaspoons minced garlic
  • 2 -15 ounce cans black beans, drained and rinsed
  • 1 cup chopped cilantro
  • 2 large avocados, diced


How to cook Roasted Corn and Black Bean Dip

  1. Toss the corn with oil, spread on a baking sheet, and bake at 450 degrees for 18-22 minutes, or until light golden brown, stirring about every 8 minutes.
  2. Combine all the ingredients for the dressing.
  3. Combine all the rest of the ingredients.  (See NOTE)
  4. Serve with tortilla chips.
If desired, Trader Joe's carries a frozen roasted corn that could be prepared and used in place of roasting the plain frozen corn.
If desired, you can prepare this the night before, just omitting the cilantro, avocado and dressing until serving time.
Created using The Recipes Generator

My grandson, Connor, and his girlfriend, Rachel, went to their Senior Prom.  I'm always thankful to be included, and here my daughter, Molly and I are with them.  

 Don't they look darling?!  Rachel made the corsage and boutonniere in her floral design class. I can't believe that my oldest grandchild will be graduating and off to the Marines.  Rachel will be off to college.  

Thank  you for your visit!  xo
I am sharing this with these lovely parties:

Monday, April 22, 2019

My Favorite Granola

It's a beautiful Spring day to enjoy time outside.  Please join me for some of my favorite granola.  I have plenty to share.  While on vacation, one of my friend's brought some of her homemade granola, and when I got home, I was craving some, and my my favorite version. You may remember the crocheted  granny square tea cozy that I made awhile back with some leftover yarn?

Isn't this oversized teacup so cute?  My sister gave me this awhile back, and it's perfect for soup, desserts, and yes, granola!

I've had this Royal Windsor teacup for over forty years, and was given to me by a neighbor is Ohio, for bringing in her mail, and watching her house while they were on vacation. 

My Favorite Granola

Yield: Depends on serving size
I love this granola, and have perfected it to my tastes. If you don't like the raisins to be hard and chewy, put them in at the end.


  • 4 cups oats (I use old-fashioned)
  • 1/2 cup packed brown sugar
  • 1/2 -1 cup coconut
  • 1/2 cup raisins or dried cranberries (or other dried fruit)
  • 1/2 cup sliced almonds
  • 1/4 cup flax seed
  • 1/4 teaspoon Kosher salt
  • 1 teaspoon cinnamon
  • 1/3 cup oil
  • 3 tablespoons honey
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract


  1. Mix all of the dry ingredients in a large bowl.
  2. In a saucepan, heat the oil and honey until warm.
  3. Whisk in the vanilla & almond extracts.  If you don't like almond, just omit it.
  4. Pour all of this over the oat mixture & coat completely. Spread on a parchment or silpat covered baking sheet with sides.
  5. Bake at 325 degrees for about 45 minutes, or until golden brown. You might start checking after 30 minutes, to see if the granola is golden enough for you.  If you love clusters of granola, don't stir at all during baking. Once it is golden brown, cool completely & then break into chunks.
  6. Store in a covered container & enjoy your homemade granola. It's yummy to layer granola with some yogurt & top with berries for a delicious snack or breakfast.


Don't be afraid to omit an ingredient & add what you love to make your own special flavored granola!
Created using The Recipes Generator

I was honored to be my grandson, Caiden's, confirmation sponsor recently.  Isn't he handsome?

Thank you for your visit!  I hope you all had a Blessed and Happy Easter!  xo

I am sharing this with these lovely parties:

Monday, April 1, 2019

Springtime Butterscotch Spritz Cookies

 We had some beautiful Springtime weather here in Texas, before it turned chilly over the weekend. The lady bunny was one that my late beloved Mom gave me, and the teapot was a gift from my sister. 

 Really and truly, I tried to resist this adorable bunny teacup from hopping into my hands at HomeGoods, but I got weak, and couldn't refuse!  I know, I know, I need another teacup like I need a hole in the head!!

 I followed Mary's instructions at Home Is Where The Boat Is and did the vase within a vase method of arranging flowers, putting the peeps on the inside of the outer vase.  Mary is a friend that always so willingly shares her tutorials with us, and has such amazing, inspiring ideas. 


 Cissy was able to come over and bake this past week, and she brought her cookie press that I gave her,  and we made Springtime Butterscotch Spritz cookies, from my friend Lynn's recipe, which can be found here.  Lynn always has something great cooking up in her kitchen and I always refer to her as The Queen of Spritz, and the Queen of Deviled Eggs.   Cissy and I tried a method of using a small funnel to sprinkle the colored sugar into the center of the glazed cookies.

I am leaving on a vacation with two of my high school girlfriends in a week, and won't be able to post or visit for awhile,   I'll be thinking of you!

Yield: We didn't count!

Butterscotch Spritz Cookies

These cookies have a delightful flavor!


  • 1/2 cup butter, softened
  • 1/2 tsp vanilla
  • 4 serving size box of instant Butterscotch Pudding
  • 1/4 C brown sugar
  • 1 egg
  • 1 and 1/4 cup flour
  • powdered sugar glaze for brushing onto baked cookies
  • colored sugar for decoration


  1. Beat butter, vanilla, pudding, brown sugar and egg well.
  2. Mix in flour.
  3. Fill cookie press, form cookies on cool, ungreased cookie sheets.
  4. Bake at 375 degrees 10 minutes turning tray at 5 minutes or until lightly browned at edges.
  5. Allow to cool on baking sheet a minute, then transfer to wire rack to cool completely.
  6. Make a powdered sugar glaze by mixing powdered sugar and water until it's runny enough to spread onto cooled cookies.  While the icing is still wet, sprinkle the colored sugar into the cookies before the glaze dries and hardens.
Created using The Recipes Generator

I was able to go to my grandson, Caiden's tennis match, this past week. 

I am sharing this with these lovely parties:

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