Military Spouse Recipe Exchange

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17 Comments

Comment by Janice Lindenhall on July 23, 2009 at 9:15pm

One of my friends made this for the 4th of July - even my 7 year old found it addicting!

Black Bean & Corn Caviar

1 can black beans (drained & rinsed)
1 can sweet corn
4 oz Feta cheese, crumbled
1 red bell pepper, diced
6 green onions chopped finely
1/4 cup olive oil
1/4 cup cider vinegar
1/4 cup sugar

Mix together & serve with Frito scoops chips.

(I've found it's better if you make ahead a few hours or the day before so the flavors mix)

Comment by Jen Shue on July 23, 2009 at 8:54pm

nah. Aside from the whole being busy and not feeling like cooking at all, I loaned my cook book to a friend and can't seem to get it back from her!

Comment by Olivia Hustis on July 23, 2009 at 8:27pm

Anybody tried any new recipes lately?

Comment by Jen Shue on June 12, 2009 at 7:43am

after you get the dough onto your cookie sheet, try setting it in the fridge for 10 min or so while your oven preheats. I know my kitchen tends to be a little on the hot side, even if I am running the a/c.

Comment by Olivia Hustis on June 12, 2009 at 5:19am

back home chocolate chip cookies were my specialty i love to make cookies...but just like Rea every batch I've made here comes out into one flat mess...my husband still eats them but it got upsetting to me so that's why i put them in the casserole dish lol.

Comment by Jen Shue on June 11, 2009 at 3:55pm

and don't forget that cookies are done long before they look done. If you let them stay in the oven until they look done, by the time you get them out and off of the cookie sheets and onto the cooling racks, they will be well over-done.

Comment by Jen Shue on June 11, 2009 at 3:53pm

altitude makes a difference, but we are a long way away from being at those altitudes. Adding flour will add bulk and stiffness to your recipe which will alter your butter/flour/sugar/etc ratio. Be sure to measure your dough carefully and eaqually (I use a stainless steel tbsp measure for both portion size and rounded shape) and make sure it is cold when it goes into the oven. If your kitchen is hot the butter in the recipie will start to melt before your cookies even get to the oven, which will cause them to spread out more on your cookie sheet. I also try to make my dough into little balls on the sheet. I don't put a whole lot of time into it, just so long as they are a rough ball shape coming out of the spoon which helps them bake into better circles. Also be sure to let your cookie sheets cool thoroughly between batches.

Comment by Rea on June 11, 2009 at 3:36pm

The cookies bake up real flat.So ,i added more flour and that helped.I know altitude makes a difference in baking.

Comment by Jen Shue on June 11, 2009 at 1:10pm

what is the matter with your cookies? I have not had any problems so far, even when not running the a/c (which means higher humidity inside).

Comment by Olivia Hustis on June 11, 2009 at 11:08am

I responded to Rea with this suggestion about cookies but i wanted to share it with everyone too....

i've had the same problem with my cookies...I'm not sure if it's the humidity or what. What i've done instead is put the cookie dough in a casserole dish instead of on a cookie tray. I cook it at the same temp and cook it for about 25 mins...it's like brownies only with cookie mix. it tastes the same!!! you do have to watch it though because since it's in a casserole it takes longer to cook so it may be longer.

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