welcome to elaney!

The universe wants us to share this dip with you.  What had happened was:  a few months ago, we had this dip at a party and loved it.  Hadn’t thought about it since.  Then randomly decided to make it for a cookout last Saturday and intended to email the chef (who we don’t even know that well) for the recipe.  Then, coincidentally on Saturday morning, Reader g-love mentioned that she had been going through our cookbooks to find some dip that some different girl from Columbus (who neither of us know) made.  Lo and behold, it’s the same dip.  Then if that wasn’t random enough, Darby of Fly Through Our Window posted it Sunday, so we decided, there is someone out there that just needs this recipe (tweaked a little, per elaney):

Feta Black Bean Dip
Serves 10
1/4 cup sugar
2/3 cup apple cider vinegar
1/4 cup vegetable oil
2 {15 oz} cans of black beans, drained and rinsed
2 {15 oz} cans of Shoepeg corn, drained and rinsed
1 bunch of scallions, chopped
1 bunch of cilantro, chopped
1 {4 oz} block feta cheese, crumbled

Whisk sugar, vinegar and oil in a large bowl. Add the black beans, corn, scallions, cilantro, and feta and mix well. Chill until serving time. Serve with tortilla chips or corn chips.

We love recipes that aren’t that hard and make us look legit.  Try homemade ravioli!

Sweet Potato Ravioli

• 1 1/2 pounds red-skinned sweet potatoes (yams)
• 2 tablespoons (packed) golden brown sugar
• 1/4 teaspoon ground nutmeg

• 48 square wonton wrappers
• 2 large egg whites, beaten until foamy

Brown Butter Sauce

• 3/4 cup (1 1/2 sticks) butter
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons chopped fresh thyme

Chopped toasted pecans (optional)

Even if you are still sporting hippie long hair, there comes a time in every young woman’s life when you have to bring a little more to the table at Thanksgiving by bringing a little more to the table.  A few years ago – we were given our Roberts woman lifetime assignment.  And…it’s pretty easy.  And will impress even the most discerning of Southern eGrandmums.

Ingredients:

• 3 cups sweet potatoes, peeled cubed, and boiled until tender
• 1/2 cup sugar
• 1/2 cup heated milk
• 1/2 cup melted butter
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 2 eggs, lightly beaten

Topping:

• 1/2 cup brown sugar
• 1/3 cup flour
• 1 cup chopped pecans
• 1/2 cup melted butter

Preparation:

Favorite is just too polarizing, so share something you cook frequently for others to tuck into their cookbooks.  The Magnolia Bakery is famous for their cupcakes, but their chocolate chip cookie recipe is the one that turns our heart to butter.  With lots of butter.  Check it out below…and share your own!

1 1/2 cup all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 softened stick unsalted butter
1/2 cup sugar
1/2 firmly packed cup light brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup miniature semisweet chocolate chips

1.  Preheat oven to 350 degrees.
2.  Combine the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter with the sugars until smooth, about 3 minutes. Add the egg and the vanilla and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.
4. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10 to 12 minutes, or until lightly golden brown. Makes 2 to 3 dozen cookies.

Celebrate with a Flag Cake.  Recipe here.