Texas Caviar

1 15 oz can black-eyed pease, rinsed and drained
3/4 cup chopped red bell pepper (1 large)
3/4 cup chopped green bell pepper (1 large)
1 medium white onion chopped
3-5 green onions, finely sliced
1/4 cup minced fresh parsley
2 oz jar of pimientos, drained
2 cloves garlic, minced
1 8 oz bottle fat free italian dressing (don't think it needs to be fat free)
1-2 bags tortilla chips (if you use fat free dressing, may as well use baked tostitos)

Combine first 8 ingredients in a large bowl. Pour salad dressing over mixture and stir gently to coat. Cover and refrigerate for 24 hours.

Serve with your favorite tortilla chips

This is like a salsa, only like a salsa from the midwest or something.

Chocolate Chip Cheese Ball

8 oz cream cheese, softened
1/2 cup butter, softened
1/2 tsp vanilla
3/4 cup confectioners' sugar
2 TBSP brown sugar
3/4 cup minature chocolate chips
3/4 cup finely chopped pecans

Beat the cream cheese, butter and vanilla in a mixing bowl until creamy. Add the confectioners' sugar and brown sugar a few tablespoons at a time, beating just until combined. Stir in the chocolate chips. Chill, covered for 2 hours. Place the cream cheese mixture ona large piece of plastic wrap and shape into a ball. Chill for at least 1 hour. Just before serving roll the cheese ball in pecans.

Serve this with graham crackers.

I promise this is yummy.

Salsa Verde

6 tomatillos (boil 1/2 until they change color)
1/2 onion
1/2 tsp garlic
1 1/2 Anaheim peppers- large (clean out)
1/2 c cilantro chopped
1 lime juice
1 tsp salt
1 avocado
1 jalapeno (clean out)

Blend all ingredients in blender. I usually add more avocado and just do it to taste.
Freezer Friendly
Can be used as a topping on enchiladas or as a dip.

Salsa

So, I have never made this salsa, but my this is my cousin Lauren's recipe, and her salsa is always awesome! If you make it, let me know how you like it. :)

• 2 bundles of cilantro
• 6 cans tomatoes (2 cans juice)
• 1 green onion
• 1 anaheim pepper (de-seed it)
• 1 yellow pepper (also without seeds)
• salt to taste (2 TBSP)
• 1 garlic colve
• 1/2 lemon
• 1 TBSP El pato (yellow can)

okay, that is all she gave me...so I'm confused on the 2 cans tomato juice...I'm sure you could just use your judgment and decide how thick you like your salsa. I'm assuming you just chop and dice and blend it all together. ? :) Good luck.