Patriotic Dessert Kabobs

from Cindy Golightly

Layer strawberries, blueberries and angel food cake cubes on skewers.  Serve with whip cream.

Zesty Quinoa Salad

from Connie Kellis

1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
2 limes, juiced
2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
5 green onions, finely chopped
1 1/2 cups halved cherry tomatoes
1 (15 ounce) can black beans, drained and rinsed
1/4 cup chopped fresh cilantro
salt and ground black pepper to taste

Directions:
Bring quinoa and water to a boil in a sauce pan.  Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.  Set aside to cool.

Whisk olive oil, lime juice, cumin, 1 teaspoon salt and red pepper flakes together in a bowl.

Combine quinoa, tomatoes, black beans, and green onions together in a blow.  Pour dressing over quinoa mixture; toss to coat..  Stir in cilanter; season with salt and black pepper.  Serve immediately or chill in refrigerator.

Antipasto Pasta Salad

from Jeanne Salmon

1 box of penne or any pasta you like - cooked
1 red bell pepper, julienned
1 can chickpeas, rinsed and drained (also called garbanzo beans
1 can kidney beans, rinsed and drained
1 bunch of green onions, sliced
1 whole pkg string cheese, sliced
1 pkg of salami, sliced
1/2 to 1 pkg of pepperoni (up to you how much you want to add)
1 can small olives, drained
2 cups grape/cherry tomatoes, halved

Mix all together and add dressing:
1/3 cup olive oil
1/3 cup vegetable or canola oil
1/3 cup red wine vinegar
1 T fresh minced basil or 1 t dried
1 clove of garlic, minced
1/4 t salt

Not Too Sweet Baked Beans

from Tammy Carlson

2 (15 1/2 oz) can white beans
2 (15 1/2 oz) can pinto beans
1 (15 1/2 oz) can baby butter beans (or another white or pinto)
2 (14 1/2 oz) can stewed tomatoes
1/3 cup molasses
2 T brown sugar
2 T prepared mustard
1 t kosher salt
1/2 t pepper (or Tabasco/other hot sauce)
6 slices bacon (preferably pre-cooked)
1 medium onion, diced

Pulse tomatoes in a blender 5-6 times or until they break down.  Place all beans in a colander.  Rinse and drain.  Transfer all to crock pot.  Add molasses, brown sugar, mustard, salt and pepper.
Cook up bacon (if you want to leave bacon in, trim off fat and slice before cooking) and saute onion in bacon drippings.  Add to crock pot, stir to combine all ingredients.  Cook on low for 4 hours, or high for 2 hours.  Remove bacon before serving.