Stuffed Jalapenos

Always a big hit at potlucks and parties.

Ingredients:
12 to 15 jalapeno peppers
8 oz cream cheese, softened
1 cup parmesan cheese
12-oz breakfast sausage (Jimmy Dean roll)
Garlic salt, black pepper, and cayenne pepper to taste

1. Wash jalapeno peppers, slice in half lenthwise, and remove ALL of the seeds.

2. Brown and drain the sausage.

3. Mix cream cheese and sausage in a mixing bowl. Add parmesan cheese. Add garlic salt, black pepper, and/or cayenne pepper to taste. Sausage-cheese mixture should be a little bland since the peppers will add heat.

4. Spoon mixture into pepper halves and place on a baking sheet.

5. Bake for 20 minutes at 400° F or until the top of the stuffed peppers is browned.

Sausage-cheese mixture can be made ahead of time and stored in the refrigerator.

Black Bean & Vegetable Salsa

A simple and light side dish for summer picnics.

Ingredients:
½ cup vegetable oil
½ cup cider vinegar
½ cup sugar
2 cloves garlic, minced
1 tsp salt
½ tsp pepper
1 (15.25 oz) can black beans, drained and rinsed
1 (15 oz) can white hominy, drained
4 green onions, thinly sliced
1 small onion, finely chopped
2 tomatoes, chopped
1 small green bell pepper, chopped
1/2 c chopped celery


1. In saucepan combine oil, vinegar, sugar, garlic, salt & pepper. Bring to boiling; cook and stir until sugar dissolves. Set aside.

2. In bowl combine beans, hominy, green onions, onions, tomatoes, green pepper and celery. Pour sugar mixture over beans; gently stir.

Cover & refrigerate at least 2 hours before serving.
Serve with tortilla chips.
I have also added zuchinni, avocado, & cilantro to it.