Black Beans

2 TBS olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1-1/3 cup tomato juice
1-1/2 tsp. salt
2 TBS fresh chopped cilantro

1.  In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.  Add beans, tomato juice, and salt.  Continually stir until heated through.

2.  Just before serving stir in the cilantro.

*Add can of drained corn and dash of chili powder to beans if desired

From Gina F.

Good with this Sweet Pork and Cilantro Lime Rice

Biscoff Muddy Buddies

6-1/2 cups Chex cereal (I used rice chex) 

1/2 cup Biscoff Spread (cookie butter)
1 cup white chocolate chips
1/4 cup butter
1 cup powdered sugar

1. Put cereal in a large bowl and set aside.

2. Place powdered sugar in a large ziploc bag and set aside.

3. In a microwave safe bowl, combine Biscoff, white chocolate chips, and butter. Microwave on high for 1 minute then stir. Microwave in 30 second interval as needed until melted completely. (Mine took 1-1/2 minutes total) The mixture will be very thick. (You could also melt this in a saucepan over low-medium heat).

4. Pour Biscoff mixture over cereal and mix until well combined. (It was easiest to use my hands to coat the cereal carefully. It will coat but it takes some patience.

5. Pour coated cereal in bag with powdered sugar. Seal bag and lightly toss to coat evenly.

6. Let cool so everything adheres to cereal completely. (I spread it out on parchment paper to cool)

From Chef in Training

Onion Strings

1 large onion, sliced thinly (so you can see the knife through the slice)
2 cups buttermilk

1 whole Large Onion 2 cups Buttermilk 2 cups All-purpose Flour 1 Tablespoon (scant) Salt 1/4 teaspoon (to 1/2 Teaspoon) Cayenne Pepper 1 quart (to 2 Quarts) Canola Oil Black Pepper To Taste - See more at: http://www.recipebest.com/2013/07/onion-strings.html#sthash.od0y1QiN.dpuf

2 cups flour
1 scant TBS salt
pepper to taste
1/4 to 1/2 tsp. cayenne pepper
Oil for frying

1.  Seperate your onion slices and place them in a shallow dish.  Cover with buttermilk.  (They don't have to be completely covered).  Let sit in the buttermilk for at least an hour.

2.  Stir together the flour, salt, pepper, and cayenne pepper. 

3.  Heat oil to 375℉.  In small batches remove onion pieces from buttermilk and dip in flour mixture. Stir to coat. Shake off excess flour and place in oil to fry.  Fry for a couple of minutes or until golden brown.  Eat while still warm.

From the Pioneer Woman

1 whole Large Onion 2 cups Buttermilk 2 cups All-purpose Flour 1 Tablespoon (scant) Salt 1/4 teaspoon (to 1/2 Teaspoon) Cayenne Pepper 1 quart (to 2 Quarts) Canola Oil Black Pepper To Taste - See more at: http://www.recipebest.com/2013/07/onion-strings.html#sthash.od0y1QiN.dpuf