Kidney Bean Salad

My mom made this growing up, and I could seriously eat at least half of this recipe below if no one (including my conscience) stopped me! It is absolutely more-ish! Addictive! Just a note about ingredients: I had searched for years in vain for a pickle that tasted like the ones my mom used when I was growing up. Then my niece Devin made a comment about the pickles at the deli counter being somehow different than what you got in a jar, so I tried one, and, eureka, that was it! Also, about the mayonnaise, I was always a die-hard Hellman's fan. Until I tried Duke's. It's incredible. So close to homemade. It really makes a difference if you can find it. Enjoy! (125g = 111 calories)

2 15.5 oz cans kidney beans
1 large dill pickle
4 T mayonnaise

Drain the beans and rinse in a colander. Put beans in a medium bowl. Chop pickle in pieces the size of the beans or smaller. Put pickle in bowl with beans. Add mayonnaise and stir.

Jalapeno Garlic Cheese Spread

This won a ribbon at the fair in 2012. Oddly enough, I'm not so crazy about it but my mom absolutely loves it--especially in the summer!

3 cloves garlic

2 green jalapenos

2 red jalapenos

8 oz sharp cheese, room temp

dash of salt

dash of Worcestershire sauce

¾ tsp chili garlic paste

¼ cup mayonnaise

¼ cup sour cream

Combine garlic and jalapenos in a food processor. Add cheese in bits. Add rest of ingredients.