Mexican Bean & Rice Salad

• 2 cups cooked brown rice (I used a little less than 2 cups because it was all I had and it was fine)
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 2 ears fresh corn, cooked removed from cob (a cup or two of frozen corn or even canned corn would work too)
• 1/4 small onion, diced
• 1/2 green bell pepper, diced
• 1 lime, zested and juiced
• 1/4 cup chopped cilantro leaves
• 1 teaspoon minced garlic
• 1 1/2 teaspoons ground cumin
• salt to taste

In a large bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste. Refrigerate salad for 2-4 hours. (I think this just gets better the longer it marinates!) Toss again before serving.

Recipe adapted from allrecipes.com

Pumpkin Scones with Cranberry Butter

• 2 1/4 cups all-purpose flour
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup cold butte
• 1 egg
• 1/2 cup canned pumpkin
• 1/3 cup milk

Whisk together the egg, pumpkin and milk. Mix flour, brown sugar, baking powder, spices, salt and baking soda. Cut in butter until mix is crumbly. Add the pumpkin mixture into the crumbs. Turn dough onto a floured surface. Knead well. Pat into 2 4" circles. Cut circle(s) into 8 wedges. Place on baking sheet. Bake at 400 for 10-15 minutes (depending on size of wedges).

Cranberry Butter

• 1 Tbsp dried cranberries
• 1/2 cup boiling water
• 1/2 cup soft butter spread
• 1 Tbsp powdered sugar

Pour boiling water over cranberries. Let them stand 5 minutes. Drain and chop. Beat butter with powdered sugar until fluffy. Add cranberries and incorporate well. Cover and refrigerate before serving.

These are truly delicious and one my favorite fall treats!

Recipe courtesy of my dear friend, Becca

Fresh Veggie Wrap

This is a simple recipe that I threw together one day for lunch but I love it! It's nutritious, flexible and delicious!

For each wrap, you'll need:

• 1 tortilla
• 1 wedge Weight Watcher's Garlic & Herb cream cheese (or something similar)
• Leaf lettuce
• Shredded carrots
• Chopped tomatoes
• Finely diced onion
• Sliced cucumbers
• Shredded mozzarella cheese
• Grated Parmesan cheese (the stuff from the green can works just fine)
• Any other veggie or protein you like!

Spread the cream cheese over the tortilla and fill with your favorite veggies. I listed my favorite combo above. It would be great with some leftover grilled chicken in there, too.

Simple. Fresh.

Sausage Balls

• 1 pkg breakfast sausage
• 2 cups Bisquick
• 2 cups cheese (cheddar or colby jack are best)
• 1-2 Tbsp water, as needed

Mix the sausage, bisquick and cheese well. I think you have to use your hands to really get it mixed. If it seems a bit dry, add a tablespoon or two of the water. Roll into balls and place  on cookie sheet. Bake at 400 for 12-15 minutes or until brown all around.

These freeze really well. After you roll them into balls, place them in the freezer still on the cookie sheet. Once frozen, you can transfer them into a ziploc bag and store for approximately 3 months. Then you bake however many you want when you want them! A great breakfast on the go!

Makes approximately 5 dozen balls, depending on how large you make them.

Recipe from my momma.

Strawberry Cupcakes - Beach Style

For Z's 3rd birthday, Kim planned a fabulous beach party! For the cupcakes, I thought it would be fun to recreate the seascape, complete with shells! I made a homemade strawberry cake, Z's requested flavor, and decorated using graham cracker crumbs as sand and homemade white chocolate shells. Take a look and then scroll down for the recipe below...

• 1 box white cake mix
• 1 box strawberry gelatin
• 3 Tbsp flour
• 1/2 cup cold water
• 1 cup vegetable oil
• 10 oz. box frozen strawberries, thawed (I blended these up in the blender because I didn't know what the kids would think of biting into strawberry chunks and that's how I'll make this cake from now on!)
• 4 eggs, separated

Preheat oven to 325. Beat the egg white until soft peaks form and put in the refrigerator. Place half of the strawberries plus 1 Tbsp in a bowl and add cake mix, gelatin, flour, cold water, and oil. Add in egg yolks, beating one at a time. Fold in the beaten egg whites. (I think this is what gives the cake an extra fluffiness!) Pour the batter into lined cupcake pans. Bake 15-20 minutes or until a toothpick inserted in comes out clean.  Cool before icing.

Strawberry Icing

• 5-6 cups powdered sugar
• Remaining strawberries from above
• 1 stick butter, softened
• pinch of salt

Cream butter until fluffy using a hand mixer. Add in powdered sugar and strawberries, beating until icing is the right consistency. Add just a pinch of salt, to taste. If using a food coloring, add now! Frost those cupcakes!

Recipe from Wanda DeLoach's Isn't Life Delicious cookbook

I rolled half of the cupcakes in graham cracker crumbs. To make the chocolate shells, we found the shell molds at M!chaels. I melted almond bark, chocolate chips, and red candy chips. I mixed just a tiny piece of the red candy chips with the almond bark to create a light pink. Then I went to town creating different swirls and different color combinations. It took me a few times to get just the right technique down but I think they turned out pretty cute.

Enjoy!