New Recipes!

Black Bean Salsa

Here is a new recipe I tried out on our family last night. The picture isn't that pretty, but it was what was left over. Here goes...


1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) rotel, drained
1/2 cup whole kernel corn, frozen or canned (I used canned, drained)
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon ground cumin
Tortilla chips, tacos, or burritos (optional)

Mix all ingredients together in a medium bowl.
Cover and refrigerate 30 minutes to allow flavors to blend.
Serve with tortilla chips, tacos, or burritos, if desired.

Makes 12 (1/4 cup) servings
Prep Time: 15 minutes
Total Time: 34 minutes

We just ate it with chips and it was really good! Enjoy!


Here are two other recipes I have tried in the past and they turned out to be really good! You can find pictures at kraftfoods.com!

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz) Eagle Brand sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz) Cool Whip whipped topping, thawed, divided
8 Oreo chocolate sandwich cookies (I used more than 8)
1 tablespoon butter, melted

1) Shape aluminum foil onto outside of a 8 x 4 inch loaf pan. Line inside of pan with shaped foil, with ends extending over the sides of the pan.

2) Mash 2 cups of the strawberries in a large bowl. Stir in condensed milk and juice.

3) Stir 2 cups of the whipped topping into strawberry mixture. Pour into the prepared pan.

4) Finely chop cookies. Combine cookies and butter. Spoon over whipped topping mixture in pan.
5) Cover cookie mixture with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

6) Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert.

7) Slice remaining 2 cups strawberries; arrange on dessert. Store leftovers in freezer.

Makes 12 servings
Prep Time: 20 minutes
Total Time: 6 hours 20 minutes (including freezing)


Easy Coconut Cream Pie

2 cups cold milk
2 pkg (4 serving size each) Jell-o Vanilla flavor instant pudding and pie filling
1 cup flake coconut, divided
2 cups thawed Cool Whip whipped topping, divided
1 graham pie crust (6 oz)

1) Pour milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. pour into crust.

2) Refrigerate 4 hours until set.

3) Spread pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator.

Makes 8 servings
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes


Hope you enjoy some of these recipes! Bon Appetit!