Cowboy Caviar

2 cans white corn (you can use yellow, but the white is sweeter)
1 can black eye peas
1 c. cilantro, chopped
1 bunch of green onions, sliced
2 or 3 Roma Tomatoes
2 avocados, chopped
1 packet of dry zesty Italian dressing mix
(mix as directed on pkg. with water, oil, and vinegar)

Combine all together and allow to marinate in refrigerator for at least an hour.

Serve with Scoop tortilla chips.

Creamy Green Chicken Enchiladas

4 chicken breast

1. Boil with 1tsp. oregano, 1tsp season salt, and pepper until tender.
2. Shred cooked chicken and add to cream cheese mixture.

While boiling chicken mix together until smooth:
1 pg (8oz) cream cheese
1 can Cream of Chicken soup

Grease casserole dish and pour 1/2 c. Las Palmas Green Chilie Enchilada Sauce into pan. Coat 1 tortilla with sauce. Fill with chicken mixture and top with shredded Mozzarella Cheese. Roll up tortilla. Continue until chicken mixture is gone and tortillas are filled. Top with shredded Mozzarella or Pepper Jack cheese.

Bake at 350* F. for about 20-30 mins. Or until sides are bubbling and cheese is starting to turn brown.

Double Chocolate Zucchini Bread

2 c. grated Zucchini
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking powder
3/4 tsp salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet mini chocolate chips

1. Preheat oven to 350* F.
2. Grease 2 lg. loaf pans
3. In a large bowl combine flour, cocoa, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
4. IN a mixer, mix together oil, eggs, milk, and vanilla. Add grated zucchini. When mixed well, gradually add dry ingredients to wet mixture. Mix until just blended. Add chocolate chips.
5. Split batter and pour into 2 pans.
6. Bake for about 1 hr & 15 mins. or until toothpick comes out clean from center of loaf. Cool on rack for 10 mins. Remove from pans and allow to cool completely.

Amish Friendship Bread Starter

1 tbsp Active Dry Yeast
2 c. Warm Water (110 degrees)
1 c. Flour
1 c. Sugar
1 c. Milk

Dissolve yeast in ½ c. water in a deep glass container. Stir in remaining warm water, flour, and sugar. Beat until smooth. Cover with a tight lid. You can skit the next series of directions and go directly to the instructions for splitting your start.

*Do not use a metal spoon or bowl. Do not refrigerate. If air fills bag, let out. It is normal for the batter to ferment and rise.

Day 1: Do nothing. This is the day you receive it. Date bags.
Day 2: Squeeze bag several times.
Day 3: Squeeze bag several times.
Day 4: Squeeze bag several times.
Day 5: Squeeze bag several times.
Day 6: Add: 1 c. flour, 1 c. sugar, 1 c. milk. Squeeze bag to mix, until smooth.
Day 7: Squeeze bag several times.
Day 8: Squeeze bag several times.
Day 9: Squeeze bag several times.
Day 10: Follow directions
1. Pour entire contents of bag into a Non Metal Bowl.
2. Add 1 ½ c. flour, 1 ½ c. sugar, 1 ½ c. milk.
3. Measure 1 c. of batter into dated 1 gallon Ziploc bags.

Instructions:
1. Preheat the oven to 325* F.
2. To 1 c. of batter add: 3 eggs, 1 c. oil, ½ c. milk, 1 c. sugar, 2 tsp. cinnamon, ½ tsp vanilla, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 2 c. flour, and 1 lg. box of vanilla or chocolate instant pudding.
3. Grease well 2 lg. loaf pans and pour divided batter into pans.
4. Dust tops with cinnamon sugar mixed.
5. Bake at 325* for 45-60 mins. or until done. Enjoy!