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Hoppin John with Grits Polenta.

• 1 recipe Grits Polenta
• 3/4 cup uncooked long grain brown rice
• 1/2 of a 16-ounce package frozen black-eyed peas or one 15-ounce can black-eyed peas, rinsed and drained
• 1-1/2 cups chopped red, yellow, and/or green sweet peppers
• 1 cup thinly bias-sliced carrots
• 1 cup frozen whole kernel corn
• 1 tablespoon finely chopped shallot or onion
• 4 cloves garlic, minced
• 2 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon black pepper
• 2 teaspoons olive oil or cooking oil
• 2 medium tomatoes, seeded and chopped
• 2 tablespoons snipped fresh parsley

directions

1. Prepare Grits Polenta. Cover and refrigerate at least 2 hours or until firm.
2. Cook rice according to package directions, except omit any salt. If using frozen black-eyed peas, cook peas according to package directions; drain.
3. In a covered 12-inch skillet cook sweet peppers, carrots, corn, shallot, garlic, thyme, salt, crushed red pepper, and black pepper in hot oil for 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
4. Stir the cooked rice, black-eyed peas, and tomatoes into vegetable mixture. Cook, covered, over low heat about 5 minutes or until heated through, stirring occasionally. Stir in parsley.
5. Meanwhile, cut the grits mixture into 12 wedges. Arrange wedges on the greased unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 4 to 5 minutes or until surface is slightly crisp and beginning to brown. Serve the rice mixture over polenta wedges. Makes 6 servings.
6. Grits Polenta: In a medium saucepan combine 1-1/3 cups water, 2/3 cup fat-free milk, and 1/8 teaspoon salt. Bring to boiling; reduce heat. Slowly add 1/2 cup quick-cooking white (hominy) grits, stirring with a whisk. Cook and stir for 5 to 7 minutes or until very thick. Remove from heat. Stir in 1/2 cup shredded reduced-fat mozzarella cheese until melted. Spread in a greased 9-inch pie plate.

Hoppin' John Salad with Molasses

• 1/4 cup apple cider vinegar
• 1/4 cup mild-flavored (light) molasses
• 1/4 cup olive oil
• 1/4 teaspoon cayenne pepper

• 1 (1-pound) bag frozen black-eyed peas
• 1 1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato)
• 2 cups 1/2-inch cubes andouille sausage (about 12 ounces)
• 1 1/2 cups frozen sliced okra, thawed, patted dry
• 1 cup chopped red onion

Preparation

Whisk first 4 ingredients in small bowl to blend; season with salt and pepper.

Cook black-eyed peas and yam in large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool. Place in large bowl. Add andouille, okra, and onion. Add enough dressing to coat and toss.

add your own note

I thought this was a little different from the normal "Black-eyed Peas" and it is really good

Read More http://www.epicurious.com/articlesguides/holidays/newyearsday/luckyfoods/recipes/food/views/Hoppin-John-Salad-with-Molasses-Dressing-236868#ixzz1i7xH8LOq

Crispy Onion Rings

Ingredients:
1/2 cup all-purpose flour
1/4 cup cornstarch
2 tablespoons instant mashed potatoes
big pinch of cayenne
1 cup cold club soda

2-3 cups Panko (Japanese-style breadcrumbs), or as needed
fine salt to taste
vegetable oil for frying
2-3 yellow onions, cut into 1/4-inch rings
*Note: the amounts in the video were for a smaller batch. The amounts above will make a nice large batch, enough for about 8 servings.

Delicious !!!
Thanks to Chef John

Spinach and Rice (Spanakorizo)

Ingredients

• 1/3 cup olive oil
• 2 onions, chopped
• 2 pounds fresh spinach, rinsed and stemmed
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 1 teaspoon dried dill weed
• 1 teaspoon dried parsley
• salt and pepper to taste
• 1/2 cup uncooked white rice

Directions

1. Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.

By: Kathy W. 

"This is a Greek side dish that our family loves. Add a little Feta cheese and fresh lemon after it's cooked and you have heaven."

This recipe can be found at http://allrecipes.com/

Traditional Cincinnati Chili

ingredients

• 5 bay leaves
• 1 tsp. whole allspice
• 2 lb. lean ground beef
• 2 large onions, chopped (2 cups)
• 1/2 tsp. bottled minced garlic
• 2 Tbsp. chili powder
• 1 tsp. ground cinnamon
• 1/4 to 1/2 tsp. cayenne pepper
• 4 cups water
• 1 15-oz. can red kidney beans, rinsed and drained
• 1 8-oz. can tomato sauce
• 1 Tbsp. cider vinegar
• 1 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• Hot cooked spaghetti (optional)
• Sliced green onion (optional)
• Shredded Parmesan or cheddar cheese (optional)

directions

1. For spice bag, place bay leaves and allspice in center of a double-thick 6-inch square of 100 percent-cotton cheesecloth. Bring up corners and tie with 100 percent-cotton kitchen string; set aside.
2. In a Dutch oven, cook ground beef, onions, and garlic until meat is brown. Drain off fat. Stir chili powder, cinnamon, and cayenne pepper into beef mixture in Dutch oven. Cook and stir for 1 minute. Stir in the water, beans, tomato sauce, vinegar, Worcestershire sauce, salt, and black pepper. Add spice bag. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Uncover; simmer for 15 to 20 minutes more or until desired consistency. Remove spice bag; discard. If desired, serve chili over spaghetti. If desired, top with sliced green onion and cheddar cheese.

Cream Cheese-Bacon Crescents

1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

3 slices  OSCAR MAYER Bacon, cooked, crumbled

2 cans (8 oz. each) refrigerated crescent dinner rolls

Make It

HEAT oven to 375ºF.
MIX cream cheese spread and bacon until well blended.
SEPARATE each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle; place, point-sides down, on baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.

Kraft Kitchens Tips

Healthy Living

For a reduced-fat version, try our Healthy Living version of Cream Cheese-Bacon Crescents which uses PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese and reduced-fat refrigerated crescent dinner rolls. These changes will save 30 calories and 4g of fat per serving.

Variation

For a sweet version, prepare using PHILADELPHIA Strawberry Cream Cheese Spread and substituting 3 Tbsp. chopped PLANTERS Walnuts for the bacon.

Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions

• PORK LOIN
• 2 (7-oz.) packages mixed dried fruit bits
• 2 tablespoons dark brown sugar
• 1 tablespoon chopped fresh sage
• 1/4 teaspoon dried crushed red pepper
• 1 (4-lb.) boneless pork loin
• 1 1/2 teaspoons kosher salt, divided
• 1 1/2 teaspoons coarsely ground pepper, divided
• Kitchen string
• 2 tablespoons olive oil
• ROASTED PEARS AND ONIONS
• 6 firm, ripe Seckel pears*
• 2 tablespoons butter, melted
• 2 teaspoons fresh lemon juice
• 2 teaspoons honey**
• 1/4 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 (10-oz.) packages cipollini onions, peeled
• GLAZE
• 1/2 cup pear preserves
• GARNISH
• Fresh sage leaves

Preparation

1. 1. Prepare Pork Loin: Bring first 4 ingredients and 1 cup water to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool completely (about 40 minutes).
2. 2. Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. (Do not cut all the way through pork.) Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 tsp. each salt and pepper.
3. 3. Spoon fruit mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2-inch intervals. Sprinkle with remaining 1 tsp. salt and 1 tsp. pepper.
4. 4. Preheat oven to 375°. Brown pork in hot oil in a large roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Place seam side down in pan.
5. 5. Prepare Roasted Pears and Onions: Cut pears in half lengthwise, and remove core. Stir together butter and next 5 ingredients. Stir in onions; gently stir in pear halves. Spoon mixture around roast in pan.
6. 6. Bake at 375° for 1 hour to 1 hour and 5 minutes or until a meat thermometer inserted into thickest portion of stuffing registers 135°, stirring pear mixture halfway through. Cover with aluminum foil, and let stand 15 minutes.
7. 7. Prepare Glaze: Microwave preserves in a microwave-safe bowl at HIGH 1 minute or until thoroughly heated. Pour warm preserves over pork. Slice pork, and serve with Roasted Pears and Onions and pan juices. Garnish, if desired.
8. *3 firm, ripe Bartlett pears may be substituted. Core each pear, and cut into 4 wedges.
9. **Sugar may be substituted.

This recipe was sent to me from a friend back home and it is delicious!!!
original recipe from http://southernliving.com/

Muffuletta Dip

Ingredients      

• 1 cup Italian olive salad, drained
• 1 cup diced salami (about 4 oz.) $
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• 1/4 cup grated Parmesan cheese $
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• 1/4 cup chopped pepperoncini salad peppers
• 1 (2 1/4-oz.) can sliced black olives, drained $
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• 4 ounces provolone cheese, diced $
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• 1 celery rib, finely chopped $
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• 1/2 red bell pepper, chopped $
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• 1 tablespoon olive oil $
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• 1/4 cup chopped fresh parsley
• Serve with: French bread crostini

Preparation

1. Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.
2. Note: We tested with Boscoli Italian Olive Salad.

Simple Cinnamon Pancake

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons white sugar
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 2 eggs, beaten
• 1 cup milk
• 2 tablespoons corn syrup
• 1/4 cup butter, melted
• 1 tablespoon vanilla extract
•  
• 2 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 1 tablespoon milk

Directions

1. In a medium bowl, combine flour, sugar, salt, baking powder and cinnamon.
2. In a separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla extract. Stir in the flour mixture.
3. Heat a lightly oiled griddle or frying pan over medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
4. While pancakes are cooking, mix the icing. Combine confectioners' sugar, vanilla extract and enough milk to make a liquid frosting. Drizzle frosting on hot pancakes before serving.

Save with Kelloggs :*)

Gary's Stuffed Mushrooms

Ingredients

• 12 large fresh mushrooms, stems removed
• 1 (6 ounce) package chicken flavored dry stuffing mix
• 1 (8 ounce) package cream cheese, softened
• 1/2 pound imitation crabmeat, flaked
• 2 cups butter
• 2 cloves garlic, peeled and minced
• salt and pepper to taste
• garlic powder to taste
• crushed red pepper to taste

Directions

1. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
2. Prepare chicken flavored dry stuffing mix according to package directions.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
5. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
6. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

This is a delicious recipe from our friend Gary at http://allrecipes.com/
If you like stuffed mushrooms then you need to try this recipe. It is awesome.

Yule Log Cake

What you need

4 squares BAKER'S Semi-Sweet Chocolate, melted, cooled slightly and divided

5   NILLA Wafers

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup  butter, softened

1-1/2 cups powdered sugar

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1-1/2 cups  thawed COOL WHIP Whipped Topping

14 HONEY MAID Honey Grahams, broken in half (28 squares)

1 square  BAKER'S White Chocolate

1/4 cup fresh raspberries

Make It

PIPE small amount of semi-sweet chocolate into spiral design on wafers; refrigerate until ready to use. Beat cream cheese and butter in large bowl with mixer until well blended. Add remaining melted chocolate; mix well. Gradually beat in sugar until light and fluffy.

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spread 1 rounded Tbsp. pudding mixture onto 1 graham square; cover with second graham square. Spread top with 1 rounded Tbsp. pudding mixture. Repeat with remaining graham squares and pudding mixture to form 12-inch loaf. Stand on edge on platter; frost with cream cheese mixture to resemble log.

RUN tines of fork over dessert to resemble tree bark. Freeze 4 hours or until firm. Meanwhile, make curls from white chocolate (see Tip); refrigerate until ready to use.
REMOVE dessert from freezer 30 min. before serving; refrigerate until slightly softened. Decorate with wafers, chocolate curls and raspberries.

Kraft Kitchens Tips

Healthy Living

Save 40 calories per serving by preparing with PHILADELPHIA Neufchatel Cheese, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, COOL WHIP LITE Whipped Topping and HONEY MAID Low Fat Honey Grahams.

Make Ahead

Dessert can be frozen up to 2 weeks before serving.

How to Make Chocolate Curls

Warm a square of BAKER'S Baking Chocolate by microwaving it, unwrapped, on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the square steadily and draw a peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom of the square to make long, delicate curls. Use the same technique along the narrow side of the square to make short curls.

Chocolate Waffles

Ingredients

2¼ cups Self-rising Flour

¼ cup Sugar

1½ cups Milk

¾ cup Butter

3 Eggs

1 cup Semi-sweet Chocolate Chips

1 cup Fresh Berries

Whipped Cream

Favorite Chocolate Sauce

Directions

Combine flour and sugar in large bowl; set aside. Place chocolate chips and milk in a large, microwave-safe bowl, and heat on high until the chocolate melts, stirring occasionally; stir in butter. Add chocolate mixture and eggs to  flour mixture. Bake in KRUPS waffle machine. Serve hot waffles drizzled with chocolate sauce and garnished with fresh berries and whipped cream.


Is that awesome or what...Gets your morning off to a great start...If you love chocolate as I do you can't go wrong with these delicious waffles...Awesome!!!