Saturday, February 8, 2014

Kid's cooking birthday party

"Many Many thanks Ellie for an amazing party for our daughter Hannah's 11th birthday! Hannah and her friends have not stopped talking about what a great time they had! Their parents have even told me that their girls shared some of your cooking tips with them as well! We would definitely recommend you to all of our friends for a fun, well organized event!!"
Coleen O., Bellingham, MA

Saturday, February 1, 2014

Mexican Black Bean Dip

© 1999 "So Easy, So Delicious"
(2) 19 oz cans black beans, rinsed and well drained
1 C red onion, finely chopped
1 C corn, canned or frozen, drained
1 C medium or hot salsa
1 C red pepper, chopped
1 C Cheddar cheese, grated
1 C sour cream

In a large bowl, combine all ingredients and mix well. Allow to sit for at least 1 hour, or up to a day ahead, before serving. Serve with nacho chips or pita bread triangles.

Hint: Even if you usually prefer mild or medium salsa, it’s best to use hot salsa for this recipe. To reduce fat, use low fat sour cream and low fat Cheddar cheese.