Texas Caviar

This recipe is available online with multiple different variations. That's the beauty of this dish, as the recipe was handed on to me I modified it to my own liking!

Texas Caviar

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1 can black beans rinsed and drained

1 can black eyed peas rinsed and drained

1 4 oz can of sliced jalapenos

2 TBSP of pimentos

1/2 c. chopped red pepper (orange, yellow, or green would work too)

1 can of white shoepeg corn

1 clover of garlic minced

Mix all of the above ingredients together, I use a half gallon mason jar. Then on the stove top :

1 c. extra virgin olive oil

1/2 c. apple cider vinegar

1 TBSP of maple sugar (or if you don't have any on hand you could use some fresh 100% maple syrup)

bring to a simmer until sugar is dissolved . Pour over the bean mixture and let the caviar marinate in your fridge for at least 24 hours. The longer it sits, the more powerful the flavor! Drain the marinade before serving.

We scoop this up with tortilla chips. You could put this in a wrap, either tortilla or lettuce, as well. Also would be delicious over sliced baguette or similar bread. I bet it would even be tasty served over brown rice!

Cut Out Cookies

Whew! I did it! I took a regular recipe and converted it to a gluten free one. It's not anything-else-free, but it is gluten free. I can't take all the credit, really, since good ol' Pamela's products helped out. AND they were yummy!


Gluten Free Cut Out Cookies
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1 c butter softened
1 c sugar
1 egg
2 TBSP Orange Juice
1 tspn vanilla
2 1/2 c Pamela's Pancake Mix (if you do not use the pancake mix, but some other flour be sure to add 1 tsp of baking powder!)

Mix the first 6 ingredients with an electric mixer until fluffy. Gradually stir in flour by hand until well mixed (no more than 1 c at a time). Chill 2 - 3 hours in refrigerator until firm enough to roll out with a rolling pin. Preheat oven to 400 degrees F. Roll out half of the dough at a time on a floured board until 1/8 - 1/4 inch thick. Cut with cookie cutters and place on ungreased cookie sheet. Bake 6-10 minutes, until edges are light brown. Remove from sheet and cool.

My Marvelous Granola

It seems appropriate for my granola recipe to be the first to share. I love my granola. I'm a bit of a snob about it actually. I've tweaked recipes until I got what I wanted and it's so delicious I brag. It's true. Ask my friends. They only put up with my bragging since I share the granola.

The one thing about it is that it's crumbly. I've read numerous suggetions on how to get your granola chunkier.. but, I haven't experimented yet. Why? Because I love to stir it into yogurt or pour milk over it like cereal.... and in both cases I don't want big chunks to eat it like that. So crumbly granola it is. Either way, it's marvelous.

Kate's Marvelous Granola
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4 c. rolled oats
1 c. slivered almonds
1 c. chopped walnuts
1 c. shredded coconut, unsweetened
1/2 c. wheat germ
sprinkle in ground flax seed if you have some fresh

Mix above ingredients in a large bowl.

Over medium heat melt together 1/2 c. natural peanut butter, 1/2 c. extra virgin coconut oil, 1/2 c. honey while stirring constantly. Once blended remove from heat. Stir in 1 TBSP of vanilla and 1 tsp. ground cinnamon. Pour liquid mixture over dry mixture in bowl, stir until well coated. Spread into a large bar pan and bake at 170 degrees for 3 hours, stiring once per hour.

Once the granola has cooled mix in raisins or dehydrated cherries.

***Granola Snob's notes : To make this recipe Gluten Free omit the wheat germ, add 1/2 c. of other dried ingredients either more oats, almonds, walnuts, coconut, ground flax, or a little bit of each. Please don't buy ground flax. You only get the nutritional benefits if you grind the seed fresh right before using. A cheap coffee grinder works well to grind flax seed. Please don't sunflower seeds or sesame seeds to this granola - they ruin it. Believe me, it's an experience.