Candice's Black Beans

2 cans black beans, drained and rinsed
5-6 slices of bacon, chopped and browned
1/2 onion, chopped
1/2 tsp. crushed garlic
2 Tbsp. cilantro, chopped
1/2 tsp. cayenne (add less if you don't like spicy)
1 c. water
1/2 tsp. salt
1/8 tsp. pepper

Combine in a crock pot on low for 3 hours.

Candice's Fried Zucchini

1-2 zucchini or yellow squash
1 c. Krusteaz pancake mix
1/2 c. + 2 Tbsp. water
oil for frying

Slice the zucchini into 1/4" slices. Combine pancake mix and water, mix well. Heat oil for frying. Fry zucchini slices until golden brown, turning once. Drain on paper towels, season with salt if desired.

Candice's Deviled Eggs

1 doz. large eggs
Put into a sauce pan and cover completely with water at least an inch above the level of the eggs. Bring to a boil over high heat. Reduce heat to medium high and cook for 15 minutes. Remove, drain, run cool water over until cool enough to handle. Peel eggs, rinse under cold water to remove any little shell bits, drain on paper towels. Cut eggs in half lengthwise with a sharp knife. Place egg yolks in a separate bowl and place egg whites on a serving platter. Combine egg yolks with 1/2 c. mayo and 1/4 tsp. salt. Mix well. Use a hand blender to puree egg yolk mixture until smooth. Place mixture in a piping bag and squeeze into centers of egg whites. Sprinkle with black pepper and paprika. Chill.

Candice's Chile Relleno Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
4 oz. chunk pepper jack cheese
4 jalapenos, halved and roasted (400 degrees for 30 min.)
1 c. Panko
1/4 c. grated Parmesan cheese
3-4 Tbsp. butter, melted
1/4 tsp. salt
sprinkle of pepper

Combine Panko, Parmesan cheese, salt and pepper, set aside. Pound chicken breasts flat (1/4 in.) Cut pepper jack cheese into 4 even portions. Place a piece of pepper jack and 2 jalapeno halves inside each breast and wrap around filling, securing with toothpicks. Dip each chicken roll into melted butter and then crumb mixture. Bake in a greased baking dish at 425 degrees for 40 minutes.

Candice's Sweet and Sour Meatballs

1 lb. ground beef
1 egg
1/2 c. quick oats, finely processed
1/2 tsp. onion powder
1/2 tsp. seasoning salt
2 tsp. Worchestshire sauce

Combine above ingredients and make small meatballs, set aside

1- 20 oz. can pineapple chunks, drained, reserve juice
1/2 c. water
3 Tbsp. white vinegar
1 Tbsp. soy sauce
1/2 c. brown sugar, packed
3 Tbsp. cornstarch
1/4 tsp. ground ginger
1/2 tsp. seasoning salt
1 small red pepper, chopped
1/2 small white onion, chopped

Brown meatballs in a hot skillet, add onion, reduce heat. In a separate sauce pan combine 1 c. pineapple juice, water, vinegar, brown sugar, soy sauce, ginger, and cornstarch. Whisk until smooth over medium high heat until thickened. Add 1/2 can pineapple chunks and red pepper. Pour sauce over meat balls and onions. Cover and cook for 15-20 minutes, stirring occasionally. Serve over hot rice.

Candice's Hot Night Salad

I threw together this salad when it was too hot to cook. Jim and Katrina begged me to blog it. Sorry, there are no exact measurements. It was literally thrown together based on what sounded good at the time.

baby lettuce leaves
bowtie pasta, cooked and cooled
chicken strips, seasoned with McCormick Rotisserie Chicken seasoning, then pan fried
avocado, chopped
crisp bacon, crumbled
shredded parmesan cheese
pesto
balsamic vinegar and olive oil

Death by Chocolate Cake

Given to Candice by Annie B.

Blend together:
4 eggs
1/2 c. water
1/2 c. oil
3/4 c. mayonnaise

Mix in:
1 small package chocolate instant pudding mix, dry
1 chocolate cake mix

Fold in:
1 cup of chocolate chips

Grease and flour a bundt cake pan. Bake at 350 degrees for 45-50 minutes. Let cool completely before removing from the pan - sprinkle with powdered sugar.