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Ingredients
Ingredients
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
¼ cup chopped cilantro
1 teaspoon salt
1/2 teaspoon garlic powder

Directions:
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Coconut Cookies

Ingredients:

½ cup whole wheat flour 1 teaspoon baking soda

½ cup unsweetened shredded coconut 1 teaspoon cinnamon

½ cup almond meal 1/3 cup olive oil

¼ cup dry milk 1/3 cup honey

1 egg 1/4 cup chocolate chips

1/4 cup raisins, chopped

2 Tablespoons each of oat bran, ground flaxseed, wheat germ, oatmeal

Directions:

Mis ingredients together in a large bowl, Beat the oil, honey and egg together in another small bowl. Chop raisins and chocolate chips and add together with all ingredients in large bowl. Bake cookies at 350 degrees for 10 - 12 minutes until browned. Cool on wire rack.

Strawberry Chocolate Tart

Ingredients:

1 2/3 cup slivered almonds toasted
¼ cup margarine or butter, cut into pieces
3 Tablespoons sugar
1 egg yolk
½ cup honey
½ cup unsweetened cocoa powder
1 teaspoon grated orange peel
2 teaspoons warm water
1 pint strawberries

Directions:

Place toasted almonds in food processor with metal blade in place; process until finely ground. Add margarine, sugar and egg yolk; process until dough forms a ball. Chill 1 hour. Spray 9 inch tart pan (with removable bottom) generously with nonstick cooking spray. Press dough into bottom and upsides of tart pan. Dough will be sticky. Bake at 350 deg for 12 to 15 minutes, until shell is golden brown. Remove from oven and cool. In small bowl, whisk together honey, cocoa powder, orange peel and 2 teaspoons warm water. To assemble tart, spread chocolate filling into cooled tart shell. Arrange sliced strawberries in overlapping rings to cover. Refrigerate until ready to serve. Makes 8 servings.

Recipe from nhb.org

Ham and Sweet Potato Shish kabobs

Ingredients:

1 large sweet potato peeled and cubed in 1 inch squares

1 can unsweetened pineapple chunks

1/4 cup butter

3 tsp. brown sugar

2 tsp. honey

1 lb. ham cut into 1 inch squares

1 zuchinni or yellow squash cut into 1/4 inch slices

2 large apples cut into 1 inch pieces

Directions:

Put sweet potato into a saucepan with water enough to cover and boil for 10 minutes or until almost tender. Drain, cool and cut into squares. Drain pineapple. In a mixing bowl combine butter, brown sugar and juice from pineapple, mixing thoroughly. Add pineapple, apples, ham and sweet potato and put in refrigerator for 2 to 3 hours or overnight. Drain marinade mixture and thread on skewers for grilling. Grill for 15 minutes, turning every 5 minutes and baste with honey with each turn.