Bean Salsa aka Texas Caviar

1/2 cup sugar
1 cup apple cider vinegar
1 can black beans (drain & rinse)
1 can black-eyed peas (drain & rinse)
1 can pinto beans (drain & rinse)
2 cans white shoepeg corn (drain & rinse) or 2 cups frozen shoepeg corn
1 small jar of pimentos (drain &rinse)
1 cup minced onion
1 cup finely chopped bell pepper
1 cup finely chopped celery
1 jalapeno, finely chopped
¼ cup vegetable oil
1 teaspoon cayenne pepper
½ teaspoon garlic powder
Salt and pepper to taste

Directions: Combine vinegar and sugar in a microwave safe bowl. Microwave about a minute, stirring afterward to dissolve all the sugar.
In a large bowl, combine all other ingredients. Pour vinegar over salsa and stir to combine.
Refrigerate at least 2 hours to let flavors combine. I like to make this a day ahead and refrigerate overnight.
Serve with tortilla chips.

~Naomi

Artichoke Parmesan Sourdough Stuffing

1 lb mushrooms, sliced
1 Tbs. butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 Tbs. minced garlic
About 2 cups chicken broth
1 loaf (1 lb.) sourdough bread, cut into 1/2" cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 tsp. poultry seasoning
1 1/2 Tbs. minced fresh rosemary leaves, or 3/4 tsp. crumbled dried rosemary

* 1 lb. Jimmy Dean (or similar) sausage, browned. (The recipe didn't call for this, but I added it and it was very good)

Salt and pepper
1 large egg

In a 12" frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until veggies are lightly browned--about 15 mins. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Mix in sausage, if using. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

Preheat oven to 325-350 (use temp. that turkey requires). Spoon stuffing into a shallow 3-qt. (9x13) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, about 50 minutes.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

This is a Sunset magazine receipe that we all thought was great~

Submitted by: Emily Sprague

Cherry Coke Jello

Cherry Coke Jell-O

Mix: ½ cup boiling water and 6 oz. cherry jello
Add: 1 small can crushed pineapple
1 cup coke – regular not diet
1 -21 oz. can cherry pie filling

Pour into 9x13 inch pan. Let set and make the topping.

Topping: ½ cup powdered sugar
3 oz. cream cheese, softened
2 cups cool whip

Mix and spread on top of jello. Cut into slices and serve.

Submitted by: Joanna Falk - It's from my mom!