Recipe: Lisa's Bean Dip

My Aunt Lisa makes the most delicious (and healthy) bean dip. As soon as she puts this out for our family to eat, it disappears!! So yummy and easy and feeds a crowd.

You'll need:
1 cup cider vinegar
1-2 T sugar (I tend to go easy on the sugar)
2-16 oz. cans beans (black, sm. kidney, etc... mixed or the same type) rinsed and drained
1 can corn-drained
A med red onion-diced
1 bunch fresh cilantro-chopped-discard stems
1 med. bell pepper diced (I use yellow for the color)
2 T. jalapenos-chopped
1 large tomato- chopped

To make:
Combine sugar and vinegar in a small, microwave safe dish. Heat just enough to dissolve sugar. Set aside.
Combine all other ingredients in a med bowl. Add vinegar mixture and coat completely. Salt and pepper, if desired.
Let stand in refrigerator for several hours if possible.
Before serving, I usually pour out some if the liquid. Then, serve with Scoops corn chips.

recipe: blueberry zucchini bread

this recipe is a perfect use for spring produce. a bumper crop of zucchini can be used up in a hurry with this bread. fresh or frozen berries will work as well.

you'll need:
3 eggs
3 cups flour
1 cup brown sugar
1 cup white sugar
2/3 cup unsweetened applesauce
1/3 cup oil
1 tablespoon Cinnamon
1/4 teaspoon Baking soda
1 teaspoon Baking powder
2 cups blueberries
2 cups shredded zucchini
3 teaspoons vanilla extract
1 teaspoon salt

to make:
1- preheat oven to 350 degrees. Grease 3 mini loaf pans or 2 8x8 pans.
2- in a large bowl mix together eggs, oil, applesauce, vanilla, and the sugars. Fold in the zucchini. Then mix in flour, cinnamon, baking powder, baking soda, and salt. Gently fold in blueberries.
3- bake for 45-55 minutes for mini loaf pans or 60-75 minutes for the 8x8 pans.

Notes: this can be made into muffins and then placed in the freezer. Take 1 muffin out and microwave for 20 seconds for an on the go breakfast treat.