Black-Bean and Brown-Rice Cakes

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
2 large scallions, coarsely chopped
1 jalapeno, seeded and chopped
1/4 teaspoon ground cumin
3/4 cup cooked brown rice
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1/2 cup plain low-fat yogurt
1 tablespoon finely chopped fresh cilantro, plus leaves for serving
                                         1 tablespoon fresh lime juice

                    Directions
Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)
Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.                     Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with           salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves.

Tuna and White Bean Salad

Ingredients

2 cans (6 ounces each) water-packed tuna, drained
1 can (15 ounces) great Northern or navy beans, drained and rinsed
2 garlic cloves, minced
4 plum tomatoes, diced (3 cups)
3 tablespoons extra-virgin olive oil
1/2 cup fresh lemon juice
2 tablespoons capers, rinsed
1 cup roughly chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
4 slices thick country bread, toasted or grilled


Directions

In a large bowl, combine tuna, beans, garlic, tomatoes, olive oil, lemon juice, capers, and parsley. Season with salt and pepper, and toss to combine. Serve on top of bread.

Banana Bread

Ingredients
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Directions
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Variations

To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, 1/4 teaspoon salt, and 1/2 teaspoon pure vanilla extract until smooth. Once bread is baked and cooled, halve horizontally. Using an offset spatula, spread cream cheese frosting evenly over bottom half. Top with remaining half; slice and serve.

BBQ Chicken Dip

Ingredients

1 package (8 oz.) cream cheese, softened*
1 cup shredded sharp Cheddar cheese
1 tablespoon milk
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 tablespoons barbecue sauce
3/4 cup chopped cooked chicken breast
2 tablespoons sliced green onion





Directions

1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add cheddar cheese, milk, garlic powder and cayenne pepper. Beat until combined. Spread cream cheese in 7-inch circle on serving plate.

2. Spoon barbecue sauce on top. Sprinkle with chicken and onion. Serve with crackers. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Cinderella Cookies

Ingredients
Loaf of white bread
Sweetened condensed milk
Bag of flaked coconut

Directions

Remove the crusts from the bread. Cut each slice of bread into 4 strips. Coat each strip in milk then roll in the coconut. Place the strips on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes, or until coconut is very lightly golden brown.

Pumpkin Crunch

          Ingredients

1 can pumpkin, large
1 can (13 ounce) evaporated milk
3 eggs, beaten
1 cup sugar
½ teaspoon salt
½ teaspoon ginger
1 teaspoon cinnamon
½ package spice cake mix
1 cube margarine
1 cup chopped walnuts

Directions

Blend pumpkin, milk, eggs and spices in 9x13 pan. Sprinkle dry cake mix over top. Melt margarine and drizzle over cake mix. Top with chopped nuts. Bake at 350 for 50 minutes. Note: 1 package cake mix equals 4 cups. I use a little more spice (½-3/4 teaspoon ginger, 2 teaspoons cinnamon, ½ teaspoon cloves). You can also use your favorite pumpkin pie filling. Serve chilled or slightly warm. Whipped cream optional.

Bacon Wrapped Breadsticks

Ingredients
1 (4.5 ounces) box sesame seed breadsticks (long ones if possible)
16 ounces of uncooked bacon
8 ounces container of grated parmesan cheese
Directions

Preheat Oven to 350 degrees. Wrap uncooked bacon around each breadstick. Place on lined cookie sheets (I use foil or parchment, again for easier clean up) and bake for about 30 minutes. Remove from pans and dredge through parmesan cheese while still warm. Place on paper towel lined platters or plates and allow to cool and crisp.