Watermelon Salsa

I love those little critters, they roll around on your plate and stare at you ! My BIL outdid me yesterday...his recipe was better than mine, so I had to breakdown and get it from him today....enjoy....

Watermelon Salsa

2 cups diced watermelon
3/4 cup chopped onion
3/4 cup black-eyed peas, rinsed and drained
(You can use black beans instead....)
2 jalapeno peppers, seeded and chopped
1/4 cup minced fresh cilantro
2 teaspoons brown sugar
1 clove garlic, minced
1/2 teaspoon salt

In a large bowl, combine all ingredients. Cover and refrigerate
for a least an hour. Drain if necessary before serving.

Yum...Yum...Yum....

My Favorite Zucchini Bread

Now that summer is here, my squash is prolific in feeding us...we love squash...and this is my favorite zucchini bread recipe. I think the brown sugar has something to do with it...having our own pecan trees helps, nuts in everything...

ZUCCHINI BREAD

2 eggs
1 cup cooking oil (I use Canola)
1 cup Brown Sugar
1 cup White Sugar
2 cups grated Zucchini
2 TBSP Vanilla
3 cups Flour
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 cup chopped nuts (I use Pecans)
You can also add a handful of raisins if you like them.
Beat eggs. Add oil, sugars, vanilla and zucchini. Mix
lightly. Combine flour,baking soda, baking powder and
cinnamon. Add slowly to the batter and mix lightly. Fold
in nuts (and raisins ).
Pour into two greased and floured bread pans or spray
with Pam.
Bake at 350 degrees for 1 hour or until a toothpick
inserted in center comes out clean.

Buttermilk Coconut Pie

Buttermilk Coconut Pie

5 eggs
1 stick melted butter or margarine
(I prefer butter )
1 cup buttermilk
2 cups sugar
1 cup coconut (I toast my coconut )
1 unbaked 9 inch pie shell

Beat eggs well, add butter, buttermilk,
sugar and coconut.
Pour into the pie shell...bake at 350
degrees about 30 minutes or until the
set in the center.

Tri-Colored Pasta Salad

Tri-Color Pasta Salad

Ingredients
1 (16 ounce) package Tri-colored pasta
(sometimes I use two packages)
3 medium carrots, shredded
1/2 cup diced celery
1 large green pepper, chopped
(I use about a cup of diced red,
yellow, and green peppers)
1 medium red onion, chopped
2 cups mayonnaise
1 (14 ounce) can sweetened condensed
milk (Eaglebrand)
1 cup sugar
1 cup white vinegar
(cider vinegar works, too)
1 teaspoon salt
1/2 teaspoon pepper
Directions
Cook pasta according to package

directions; drain and rinse in cold water.

In a large serving bowl, combine the pasta,

carrots, green pepper and onion.
In a small bowl, whisk the mayonnaise,

milk, sugar, vinegar, salt and pepper until

smooth. Pour over pasta mixture and toss

to coat. Cover and refrigerate overnight.