Seasonal Eatings Recipes

Hillbilly Caviar

Robin O’Neal Smith https://robinonealsmith.com/

2 cans of black-eyed peas, drained

2 cans shoe peg corn, drained or one bag frozen corn

2 cans Ro-Tel tomatoes, drained

1 or 2 cans of black beans, drained

2 large peppers, chopped

12 small green onions, chopped

3 ripe tomatoes, chopped

1 tsp. garlic powder

1 tsp. garlic salt

1 tsp. parsley flakes

1 16 oz. bottle of Zesty Italian Dressing

Mix everything in a big bowl and refrigerate for at least 12 hours. (24 is better)

Serve with scoop tortilla chips or crackers.

This recipe is very flexible. You can substitute most anything, and it still turns out great!

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No Bake Fiber Balls

Rachel Burkholder / https://shopCountryFabrics.com

1 1/4 cups peanut butter

1 cup honey

1 Tbsp. vanilla

3 cups quick oats

1/2 tsp. salt

1/2 cup flax meal (optional)

1 cup coconut

2 Tbsp. chia seeds (optional)

1 cup mini chocolate chips (optional)

1 cup raisins (optional)

Mix together peanut butter, honey and vanilla. Add remaining ingredients. Shape into balls or spread into a flat pan and cut into bars. Freeze.

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Baked Pineapple

Robin O’Neal Smith https://robinonealsmith.com/

1 20-ounce can of crushed pineapple in natural juice, drained

1/2 cup white sugar

2 Tablespoons cornstarch

1/4 cup pineapple juice, water or half of each

2 Eggs

1 Tablespoon Vanilla extract

1 teaspoon ground cinnamon

Preheat oven to 350 degrees F.

Grease a 9 x9 inch baking dish.

In a mixing bowl, mix the pineapple, cornstarch, water/juice, sugar, vanilla, and eggs.

Pour the mixture into the baking dish.

Sprinkle with cinnamon.

Bake in a preheated 350 degree F oven for 1 hour.

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Radishes With Dill Dip

Deborah Stone https://www.stonehollowfarmstead.com/

2 Bunches Radishes, trimmed

2 Tbsp Extra-Virgin Olive Oil

1 tsp Ground Thyme

Salt to taste

½ Lemon, juiced

Dill Dip: 3/4 cup Whole Milk Yogurt

2 tsp. Avocado Oil

1 Tbsp. Fresh Dill, minced

Sea Salt & Dried Chili Flakes, to taste

2 Tbsp Fresh Lemon Juice

1 Garlic Clove, microplane grater

Preheat oven to 450O. Line a baking sheet with aluminum foil Cut radishes into halves. Stir olive oil and thyme together and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt. Roast in preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice. Mix ingredients for dill dip, serve and enjoy!