Aztec Salad

2 15 oz can black beans (drained)
1/2 red onion (chopped)
1 green bell pepper (chopped)
1 red, yellow or orange bell pepper (chopped)
2 cups frozen corn (which you have defrosted) or 1 -15 oz can corn, drained
2 tomatoes diced

Wisk together then add to above:

2 cloves pressed garlic
Juice of 1 lemon
2 Tablespoons rice vinegar
2 Tablespoons apple cider vinegar
2 tsp. ground cumin
1 tsp. coriander (optional)
1/2 tsp. cayenne

Kathleen’s changes:
The spices are a bit strong so I don’t add coriander and I put in half the amount of cumin and cayenne called for OR you can add 1/4 cup Italian dressing instead of the above dressing.  I also like to add chopped cilantro. 

I got this recipe from Sue Tuliesu. It is a very colorful salad and fun to serve a large gatherings if you double the recipe.

Marshmallow Krispie Bars

1 package Chewy Fudge Brownie Mix
1 package (10 1/2 oz) miniature marshmallows
1 1/2 cup semi-sweet chocolate chips
1 cup peanut butter
1 TBS butter
1 1/2 cup Rice Krispies

Preheat oven to 350*. Grease bottom of 9x13 pan.

Prepare and bake brownies following package directions for basic recipe. Remove from oven. Sprinkle marshmallows on hot brownies. Return to oven. Bake for 3 minutes longer.

Place chocolate chips, peanut butter and butter in medium saucepan. Cook over low heat, stirring constantly, until chips are melted. Add rice cereal; mix well. Spread mixture over marshmallow layer. Refrigerate until chilled. Cut into bars.

Makes about 2 dozen bars.

The cooking teacher at my school made this and shared it in the teacher's lounge at lunch. I had to accost her after school for the recipe.

Holiday Scones/Rolls/Cinnamon Rolls

1 quart warm water (110-115 degrees F)
3 Tablespoons yeast
1 cup sugar
3 eggs (beaten slightly)
1 cup oil (I use Canola oil)
4 teaspoons salt
10-12 cups flour
Dissolve yeast in water. Beat in next 4 ingredients plus 5 cups flour. Stir in 2 more cups by hand, then begin kneading, adding more flour as needed until smooth and elastic, about 8 minutes. Rest covered for 10 minutes (the dough, not you!) Then roll our about ½ inch thick. Cut into squares (easiest with a Pizza cutter.) Fry in at least 2 inches hot oil. (Loraine uses shortening. Kathleen uses Canola oil) till nicely browned. Drain on paper toweling and enjoy!

The dough can also be used to make rolls. Roll dough into circles. Cut into crescent shapes. (I like to use a pizza cutter to cut the dough) Roll and put on greased cookie sheet. Let rise 1-2 hours. Cook in 375 oven for 10 to 12 minutes.

The dough can also be used to make cinnamon rolls.

For filling mix:
1/2 cup flour, 1/2 cup brown sugar, 1/2cup white sugar,
2 tsps cinnamon, 1/2cup butter (softened) chopped nuts (optional)
raisins (optional)

Break off piece of dough and roll it out as a rectangle on floured surface. Cover dough with filling mix. Roll into a log. Cut cinnamon rolls with a piece of string by putting it under the log and twisting over to top cutting the dough. (I like to use unflavored dental floss as the cutting string) Place cut dough on greased 9 x 13 pan or pie tin.

For glaze frosting:
Melt 1 inch of a cube of margarine. Put in 2 Tbs milk. Add 1 tsp. vanilla flavoring. Add enough powdered sugar to desired consistency.

Click here to try another dough recipe to make scones or cinnamon rolls.


I got this recipe from Loraine Lindstrom many years ago. We have butter, jam, and syrup available to put on the scones. We have a family tradition to have scones for breakfast on special days such as Christmas, New Years morning, and conference Sunday. Sam wanted to break the family record when we had them yesterday , and he did. Sam ate 21 scones!