Company Name - Company Message
RSS Become a Fan

Recent Posts

YUMMY Black Bean Hummus
My New E-Book




February 2012
October 2011
September 2011
August 2011
July 2011
May 2011
April 2011
March 2011
February 2011
October 2010
August 2010

powered by

BLOG . . . Share your thoughts. . .


OK here's something you did not know about me... and this is an important part of my background which I'm sure you're all dying to know...

 I used to play the accordion!  Yep - eat yer hearts out.  Red "mother-of-pearl" it was and I hated the sumbitch from the minute I started playing it.  But my parents made me keep taking lessons b/c it was expensive.  And to add insult to injury - I had to carry that dang thing in its ugly, gigundo CASE and walk - that's W-A-L-K   to my lesson which was 8 blocks away.

I was especially beautiful at that time.  I was in the 6th grade - -  5'8" and weighed about 52 lbs. My legs looked just like two strings hanging from my skirt and I was blind as a bat - wore snake-eye glasses that were the same color as my accordion (red mother-of-pearl). NEAT-O!  But nobody had the "opportunity" to see my beautiful glasses on account of my Brillo-Pad hair which was so curly and bushy it covered 'em up. .  .

About every block I would sit down and rest on that huge accordion (the case was the color of old wingtip shoes... pale brown. Uglier 'n mud fence and I'm not kidding).  I had to sit down on it so I could catch my breath.  While I was sitting there sweating I would look around at whatever people were around. 

Believe it or not people would actually LAUGH at me.  It's 'cause it was Caldwell Idaho and people there didn't have much appreciation for the finer things in life . . .  they didn't recognize an accordion star in the making even though I was sitting smack on their sidewalk in front of their house.  My legs were so skinny and long that people probably thought I was a giant preying mantis. . .

Anyway - sometimes I just think back. . .  If I'd stuck with it I could have been famous.  I could have played in the annual Idaho Snake River Stampede during opening ceremonies where they come out with horses and carry all the flags.  I could have ridden in a flat bed truck while they drove me slowly around the arena in my glittery-sequined formal.  I think I would have played...  "Lady of Spain". 

And just think!!  When everybody roared and cheered I would bow and wink. . . well, maybe just smile and wink.  It's hard to bow when you're wearing an accordion.  Your boobs get caught. . .

The point to all this?  Um.... there isn't one.   Just saying....
                      YESSIREE, BOB!!   MATCHED MY GLASSES
                                Both red mother-of-pearl.



               TO ALL MY FRIENDS AND FANS! 
                      I just had a STELLAR idea... 

                    Let's have a "DUMP CAKE" BONANZA! 

What on earth is DUMP CAKE, you ask. Well... a "dump cake" is the easiest kind of cake you can make because all you do is "dump" stuff in - you don't mix or measure or add water or do anything, really - - just dump in the ingredients and then bake. The miracle of it is that it turns out incredibly DELICIOUS!

TO MAKE A DUMP CAKE. . .  Get out a rectangular baking dish and then "dump" ingredients in - one on top of another. DO NOT MIX.  Then bake the whole thing @ 350 for about an hour and all of a sudden,  VOY-OLA!!  You have this super yummy, inexpensive, and VERY EASY dessert that everybody gobbles up in no time flat.

This is my PERSONAL FAVORITE dump cake recipe. . .  
Our friends Tim and Connie brought this over one Saturday night and it was just out of this world.  It's so rich, and the cherries offset the richness a bit. SO GOOD!

Here's what you do....

- In a rectangular baking dish pour 1 can GOOD-QUALITY
   cherry pie filling. Spread evenly.
- On top of that pour 1 GOOD-QUALITY chocolate cake mix (dry).
   Spread evenly again, but DO NOT MIX.

- On top of that sprinkle a bunch of chopped pecans (about a cup or
   more, depending on how cruncy you like it).
- On top of that put 1 cube (one stick) of butter, chopped into
  chunks.  Distribute the chunks evenly.
                      Bake 350 about an hour.
Serve warm w/ whip cream, cool whip or ice cream.  Mmmm!!! YUM!

           (sounds like a girl I knew in college....) hahaha!! :>
This was submitted by my good friend Carla Schroeder. We had this at their home and man, oh man... it's definitely a crowd-pleaser too!   

Carla Schroeder writes. . .   
This is so delicious!  You follow the exact same recipe as your chocolate dump cake, Patti, except you use white or yellow cake mix instead of chocolate.  Then - in addition to the cherry pie filling, you add one can of pineapple chunks. 
So you end up with a white cake dessert with cherries and pineapple in it!  It is moist and DELICIOUS!  The rest is the same as your recipe. Serve warm with whip cream, cool whip or ice cream just like yours. Oh boy. As you say... "be still my heart".
To recap - here's the exact recipe for Carla's version . . .
-  In a rectangular baking dish pour 1 can GOOD-QUALITY
   cherry pie filling AND 1 16-oz can pineapple chunks. 
   Mix fruit together and spread evenly.
-  On top of that pour 1 GOOD-QUALITY white or yellow cake mix
   (dry).  Spread evenly again, but DO NOT MIX.

- On top of that sprinkle a bunch of chopped pecans (about a cup
   or more, depending on how cruncy you like it).
- On top of that put 1 cube (one stick) of butter, chopped into
   chunks. Distribute the chunks evenly across the top.
Bake 350 about an hour.
Serve warm w/ whip cream, cool whip or ice cream. Mmmm!!! YUM!

                                   * * * * * * * * * * *

This one's from Brandie Schwartz.... PUMPKIN DUMP CAKE!

De-licious and sooo moist.  Really an exceptional cake...
PUMPKIN DUMP CAKE 1 (29 oz.) can pumpkin 1 c. sugar 1 (13 oz.) can evaporated milk 3 eggs block of cream cheese 4 tsp. pumpkin pie spices 1/2 tsp. salt 1 box yellow cake mix 1 1/2 cubes (3/4 c.) butter, melted 1 c. pecans, chopped Combine pumpkin,cream cheese, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all. Bake at 350 degrees for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily.
Serves 12 to 15.

YUMMY Black Bean Hummus

Mediterraneo's Black Bean Hummus
WOA!!  I made this yesterday for a little different treat for John and me to munch on when he got home from work.  IT IS FABULOUS! And it's every BETTER the next day!  Try it!  And hummus is GOOD FOR YOU as I'm sure you know.  Use it with pita chips and you have a very healthy snack! :>
Mediterraneo's Black Bean Hummus
Source: My friend Ron Douglas, who got it via the LA Times, who got it from Mediterraneo Restaurant in Hermosa Beach, CA. 
This recipe is so good that
now I want to go to the Mediterraneo Restaurant.  (And I live in Idaho! :> )

1 (15 ounce) can garbanzo beans, drained
2 (15 ounce) cans black beans, drained
2 tablespoons extra-virgin olive oil, more to taste
1/4 cup chopped garlic, more to taste
3 tablespoons tahini paste
1 lemon, juiced, more to taste
1 1/2 cups water, more or less as needed
1 1/2 teaspoons cayenne pepper, more or less to taste
2 1/2 teaspoons cumin, more to taste
2 1/4 teaspoons salt, more to taste
1 1/2 teaspoons pepper, more to taste

In a food processor or blender, combine the garbanzo beans, black beans, olive oil, garlic, tahini paste and lemon juice. With the motor running, drizzle in the water until the beans are blended and a smooth consistency is achieved. Add the cayenne pepper, cumin, salt and pepper, then blend again. Taste and adjust seasonings and flavorings if desired. This makes 4 cups hummus; the hummus will keep, covered and refrigerated, for 5 days.

Servings: 12-16


BOY, OH BOY!!  I've discovered some new products that have become my very favorites -  practically overnight.  Here they are.... not necessarily in order of preference.  In fact I don't think I could list them according to preference.  I LOVE 'EM ALL!!
First - my new ZEST GRATER  This is the snazzy little grater you see on all the "foodie" TV networks and IT WORKS WONDERS. Here's what one customer said. . .
"I purchased this after spending 2 hours zesting limes for a gourmet cookie recipe with the traditional potato-peeler + food processor method. The most time consuming part is scraping way all the white pith from the inside of the peel. The pith is very bitter and can ruin your recipe. This zester did the same job in 30 seconds and didn't even touch the pith. Just pure, perfect lime zest with no effort. Totally worth its weight in gold. I've also started using it for grating PARMESAN. I'm purchasing several more as gifts for my friends. Would make an incredible (and cheap) holiday/birthday gift for anyone, even the casual cook. 
Next - my beloved ELECTRIC TEA KETTLEI LOVE IT!!  It's beautiful (looks great on the table!) and man, oh man, does it heat water fast. WAY faster than the stove or in a microwave.  No "taste" either!  Makes my tea, cocoa, instant soups, puddings, etc. in about 30 seconds flat. I don't know how I lived without it.            
Next (be still my heart!) My "use at least 5 times a day" SUPER-POWERFUL VITAMIX BLENDER.  Its "REAL NAME" isVITAMIX TURBOBLEND 4500 Countertop Blender with 2+ HP Motor
Here is a customer review of the VITAMIX vs BLENDTEC. . . You'll see why I got the VITAMIX.
"Vitamix makes excellent products. I have owned this one for about
  7 or 8 years  and just purchased a Blendtec a few months ago, as well.
  Both are great blenders.   Comparison of differences. . . 

1) Motor:  Blendtec has a more powerful motor. 
                Noticeably more powerful - 3 HP vs 2 HP.

2) Construction - Blendtec is not as substantial in construction. Vitamix feels more heavy-duty, and is heavier. Vitamix will not rock and shake as much. Both are made in the USA with BPA-free containers.

3) Noise level - I don't notice that much difference. Maybe Blendtec is a bit louder, but it doesn't bother me.

4) Controls - There are more controls on the Blendtec - slower/faster, pulse, and pre-programmed selections. For example: 'Smoothies' is one of the preprogrammed selections. So this means the Blendtec will alter its speed on its own in order to make sure items get blended that might otherwise stay bouncing around on top. It is optimized for each setting. You can do the same thing manually with the Vitamix with the spin dial that controls speed. Physically the Vitamix manual spin dial is easier to use. The Blendtec has a digital counter to tell you how many times you have used it.

5) Warranty - the Vitamix warranty is longer - 7 years on ALL parts, and that warranty can be extended to 10 years for an additional cost. Blendtec is normally only 3 years, and it does not include the container. This warranty can be extended to 7 years at no extra cost but only if purchased at Costco. The Vitamix had to have its motor replaced once. They were happy to do it and paid for shipping BOTH ways. Customer service was excellent. I can't evaluate this yet for the Blendtec since I haven't had it long enough, but the warranty does not cover shipping both ways.

6) Height - the Blendtec is shorter and fits easily under the cabinets in the kitchen. The Vitamix, at 20.5 inches, does not.

7) Containers - Both are BPA-free. The design of the Blendtec containers, while less substantial, is better. Wider instead of taller, they are easier to clean and easier to get food out of. Plus, this design lends itself to better performance.

8) Performance - the Blendtec will spin and pulverize thicker food even when the Vitamix will sit there and spin with nothing moving on top. The Vitamix requires a bit more work in those cases. If the liquid is thinner, the Vitamix does not do this and spins fine. The Blendtec 4 qt 4 inch blade container is better in this regard even than the 3 qt 3 inch blade container. I don't have to push the food down much at all with the Blendtec. However, with the bit of extra effort, the Vitamix will end up blending just as well as the Blendtec.

9) Splashing - the Blendtec definitely splashes food more in the container than the Vitamix. Be sure to keep
 that lid on the Blendtec.

10) Guarantee - The Vitamix accepts a return within 30 days and they pay for your shipping back: 
                         Vitamix says: "You get FREE return shipping as part of the Vitamix 30-day NO-RISK trial. Call Vitamix at 1-800-848-2649 for a pre-paid return shipping label. Contact Customer Service at 1-800-848-2649 option #2 to receive a Return Authorization Number."

Blendtec says this about their return policy. . .
"Any item purchased that is returned within 30 days of purchase is subject to inspection prior to a refund or any credit being given. Shipping fees are non-refundable and in some cases a usage or restocking fee may apply. If the return is near the end of the 30-day satisfaction guarantee period, we ask that you please call a customer service representative so we can document what product is being returned. No refunds will be given after 30 days." 

              VITAMIX TURBOBLEND 4500 Countertop Blender with 2+ HP Motor

My New E-Book

Hi Kidzzz! Just wanted to drop the word that I finished my very first eBook! And you can have it for FREE just by signing up for my monthly newsletter/hotsheet. The Ebook is my "Six Sisters Favorite Family Recipes". I think you'll like it! It's fun and funny and the recipes are terrific! (I've had every one several times over the years).
Here's the sign up form if you don't want to go all the way back to the "Welcome" page. Let me know how you like the eBook! - P
Sign up for my Monthly Hotsheet!
When you do, you get my new eBook FREE -
My "Six Sisters Favorite Recipes"
I wrote it myself; had lots of great feedback. :>

This was NOT what it looked like! I swear!

I've been going to a nail salon here in Boise that I really like.  It's housed inside the Wal-Mart store where I shop a lot, so it's really convenient.  It's owned by 2 Chinese brothers; Huong and Ing.  Their wives work there too, and that's the entire staff.  Those 4 people work their tails off and they're very good at their trade!  They're clean, courteous, and their mani's and pedi's are unbelievably relaxing.  I'm so happy that their business seems to be doing well.
One of the things they do is to take a personal interest in all clients.  They make it a point to remember your first name, and they always offer something to drink while you're getting your mani or pedi.  I LOVE their Chinese tea... it's really from China and it's absolutely delicious.
Several weeks ago Huong was doing my nails and I was sipping away on that delicious tea.  It was SO good I asked him how he got it.  He said his mom sends it to him from China.  I asked if it would be possible if I could buy some..  he said he was almost out so couldn't offer me any right then, but maybe the next time his Mom sent some.  Said his mom sends various kinds of tea - some's better than others. 
"But the next time she sends some I'll let you try it.  If you like it, I can have Mom send some for you.  The tea is cheap - the expense is almost entirely in the postage." 
I thought that was great, and agreed - the next time his Mom sent him some Chinese tea - - let me know and I'd see if I liked it well enough to order some.
So!  About 3 weeks went by and I was walking into Wal-Mart to get groceries and all of a sudden Huong comes RUNNING OUT OF THE SALON and grabs hold of my arm.
      "Patti!" he says - showing me a BAGGIE full of CHOPPED UP FRESH TEA.  "My mom finally sent me a package. This is great stuff!  I really think you'll like it!  Do you want to try some? I can let you sample some in our back room!"  
I'm thinking.... Woa! This doesn't look very good, and I notice the "greeter" and several Wal-Mart customers are looking at us in a surprised kind of way.
So I say "Um.  I don't think so, Huong - not right now.  I'm kind of in a hurry to get my groceries.  Maybe another time?"
He says: "Well if you want to buy some, this is the best stuff, and there are lots of my customers who want this.  If you want to get some real stuff direct from China, now's the time.  Otherwise I'll have to sell it to somebody else."
I'm starting to get sweaty.  I look at the baggie full of tea and Huong telling me how good this "stuff" is that he just got from China.  If I want to get in on some good stuff I'd better buy now, or it'll be gone.  I notice people are elbowing each other in the ribs and the "greeter" is starting to get very interested in this interaction.
So I say:  "Uh.  Huong, I just can't buy any TEA right now because I'm in a huge hurry.  I want to DRINK SOME OF THIS TEA before I have your MOM send me some.  So if I miss it this time, I'll catch you next time around."  And I hurry away, looking over my shoulder for police. . .
That's the story.  Nothing else happened.  Ihaven't gone in yet to try the tea, if he has any left.  It's hard to tell Huong that this whole thing looked very much like a drug deal going down, and that's why I was acting so nrvous and silly, when all he ws trying to do was share some fine Chinese tea with a friend.
Oh boy.  And I'm a Christian, a mother, a good wife... and a Girl Scout!

Easy Fab-o Chicken Casserole

                     (See "how-to" video at end of post)
<--Mexican-y chicken.

Oh MANN!  This chicken casserole is REALLY good.  Has a bit of a Mexican flair, and it's super easy to make, especially if you use a store-bought rotisserie chicken.  It goes a long way and keeps well in the 'fridge for several days.  This has become one of our family FAVES! 
I got the recipe from Christy Jordan on the Southern Living Magazine cooking show and it looked so good I went right out and got the ingredients and made it that same night.   She was right on every count!  It's easy and extra-delicious! 
Ingredients. . .
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • Vegetable cooking spray
  • 2 cups chopped cooked chicken breasts
  • 1 (10-ounce) can fat-free cream of chicken soup, undiluted
  • 1 (10-ounce) can fat-free cream of mushroom soup, undiluted
  • 1 (10-ounce) can diced tomato and green chiles
  • 1 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 12 (6-inch) corn tortillas
  • 1 (8-ounce) block reduced-fat Cheddar cheese, shredded
Directions. . .
  • Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
  • Stir in chicken and next 6 ingredients; remove from heat.
  • Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a
    13 x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
  • Bake at 350° for 30 to 35 minutes or until bubbly.
  • Note: Freezes great! Up to 1 month.
            Thaw in refrigerator overnight, and bake as directed.
                           Give this a try.  It is exceptionally good!
       Here's a link to the video showing step-by-step directions
                                        CHICKEN CASSEROLE
                                      ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
             Comment on this post IMMEDIATELY BELOW

Another fab-o and EASY cake recipe!

                    BUTTERSCOTCH RUM CAKE 
YAHOO! WOOT WOOT!  I just found ANOTHER fabulous cake recipe that meets
all my stringent requirements...
          -  EASY
          - AFFORDABLE
Got this from a favorite website (I'm a member there, actually),  called JUST A PINCH RECIPE CLUB.  Check them out! They have the greatest "hometown" recipes, good ideas & coupons, plus their website has terrific old-fashioned graphics and even some sound effects! Love those guys!
So here's the recipe. When I made it I made a few changes (see notes)
Ingredients. . .
1 pkg Duncan Hines* yellow cake mix
  * Betty Crocker worked fine for me
1 pkg butterscotch pudding*
   *I used instant pudding - the small box
3 lge eggs
1/3 C cooking oil
1/2 C cold water
1/2 C spiced rum*
   * I used regular rum. Not sure what spiced rum is... 
      it still tasted delicious.  So did the cake!  (HA HA HA!!)
 1 stk real butter
 1/4 c water
 1 C sugar
 1/4 C rum (spiced rum)*
     *again - I used regular ol' rum. Again - tasted great :>
1 1/4 C walnut pieces (chopped)
1 - Pre-Heat oven 325* Lightly grease and flour Bundt Pan
2 - In mixing bowl mix Cake Mix, Butterscotch Pudding Mix,
     Eggs, Cooking oil, Cold Water, 1/2 Cup Rum
Blend till light and fluffy
3 - Sprinkle chopped Walnuts in to bottom of pan, now pour batter around equally into pan.
Bake for 1 hour
Let cool approx 5 minutes, then turn on to platter and tap bottom of pan all around to release...
4 - Prepare Glaze: In sauce pan, melt Butter, add water, add sugar.
    Bring to boil and boil 5 minutes stirring constantly. Remove
     from heat and add Rum. Note: I cooked the glaze a little longer
    and it added a beautiful sheen to the cake...
5 - Poke holes into top of cake, I use toothpicks, then spoon glaze
     over cake. It {the glaze} will not be real thick, will be slightly
    runny. Cover and put in cool place. Let set then go back in a few
    hours and spoon more glaze onto it. The more it is soaked with
    the glaze the better it is......
Notes from "Just a Pinch" about this....
2 Blue Ribbons go to JoSele Swopes of DELTA, CO (pop. 12,021)
 JoSele Wrote ... 
"This is a melt in yer mouth cake. This recipe is a no brainer, it was given to my mom
from a very good friend years ago. It still works, I made it for work this past year
and it went over great. Had people wanting me to make one for them to take home."

Comments from the Test Kitchen: What an easy way to make a tasty splash! This
oh-so-moist cake would be a great addition to any special luncheon, holiday spread
or bake sale.
                                      ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
                                      Comment on this post IMMEDIATELY BELOW

Not My Day! Haircut Disaster!

                              NOT MY DAY!  HAIRCUT DISASTER!
OH Boy.  Why ME. . .
So it was FINALLY time for my hair appt.  I really needed to get my hair done (old-fashioned term, huh?  "Got my hair done") b/c the roots were long, gray, and - well.... disgusting.  So I made the appt for roots and a few foils, plus trim.  I love my stylist b/c she's great with color & cuts.  But styling - - uh... not so much. 
Hairdressers are always bugging me to let them "do" my hair curly since it's naturally
curly.  I hate curly hair but yesterday I conceded and let her have her way with it. 
butt  U G L Y!! Ghastly ringlets all over, and of course finished off with 2 gallons of cement-like GOO so I couldn't comb it out or anything.  I mean, you should have
seen this!  I looked like a mentally-challenged poodle. 
She made my bangs straight and the top FLAT, and then over-the-moon CURLY
everywhere else.  If you can imagine that... we're talking straight-as-a-board bangs
that hung down to the middle of my eyebrows, Morticia-style, from Addams Family.
Then about a thousand little cutesy ringlets ala' Shirley Temple, all over everywhere EXCEPT THE TOP which was so flat you could have ironed a shirt up there.  Looked like that dork Dragnet guy - - Jack Webb? Jack Friday?? 
To add insult to injury, when she was finished (I'm always too "NICE" to complain or make them do it over.  I wish I wasn't such a doormat!  Musn't hurt anybody's feelings, dontchaknow, so I go off looking like Betty Boop for the rest of the day.  And I even
gave her a TIP FOR CHRISSAKE!  What is the matter with me!?)
Anyway.....  when I walked from her work station up to the front to pay, several women were standing around the front desk yacking up a storm.  When I walked up all of a
sudden everybody got STONE SILENT.  I mean - awkward, cut-it-with-a-knife SILENCE where you know for a fact everybody's thinking "You've got to be kidding me. Oh my.
THAT poor woman. What was SHE thinking?" 
I tried to smile but I was real nervous so my mouth was dry and when I smiled, my lips
got hung up on my solid-metal BRACES - (easily mistaken for coathangers). I HATE
showing my braces just made matters worse, of course, and if I didn't look and feel
like UGLY BETTY I don't know what. 
Remember the old days when we'd come home from the hairdresser (which we could
only afford once every 2 years) and CRY for 2 days straight??  This totally reminded
me of that time in my life.  I didn't cry but I sure swore a lot. 
Well - today it's better since I took a fire hose to it and then shampooed for
45 minutes, put GIANT rollers in and sat under the scalding hot hairdryer for
hours.  NO MORE CURLS!!!

OK I have to sign off now because John just called with an emergency: 
"HURRY!  Go into Netflix right NOW and put "The Sopranos First Season"
at the top of our queue! We got the 2nd season yesterday but we've never
seen first season!"  
So I must rush on and get that done. THIS IS IMPORTANT!
Love you all!  - P
                        ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
             Comment on this post IMMEDIATELY BELOW

Yummy Southwestern Salad w Black Beans

Top fresh, crisp salad greens with black beans, sweet corn, and grape tomatoes - then bring it all together with this fresh avocado-lime dressing. It has a Mexican-y flair.  Very good! 
Wish I could take credit for this because it is just fabulous, but I actually got the recipe from the Eating Well Cookbook.  Don't be put off by the amount of ingredients - you blend most of them together so it isn't nearly as complicated as it looks.  Man oh man, this is DELICIOUS!  It's just different enough to be a nice change, with-out being weird.  We LOVE this - especially on a hot day.  One of our very favorites.... healthy, too! :>
  • 1/2 ripe avocado
  • 3/4 cup packed fresh cilantro
  • 1/2 cup non-fat plain yogurt
  • 2 scallions, chopped
  • 1 clove garlic, quartered
  • 1 tablespoon lime juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 cup mixed greens
  • 1/2 cup black beans, canned (rinsed) or cooked
  • 1/2 cup corn kernels, fresh or (thawed)
  • 1/2 cup grape tomatoes
1.  Place avocado, cilantro, yogurt, scallions, garlic, lime juice,
    sugar, and salt in a blender; blend until smooth.
2.  Place greens in an individual bowl; toss with 2 tablespoons of
    the dressing. (Refrigerate the remaining dressing.) Top the
     greens with black beans, corn, and tomatoes.
                       Fabulous, beautiful, delicious salad! 
                        ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
          Comment on this post IMMEDIATELY BELOW