Jessica's Joyful Kitchen

3 cups flour (can use half wheat flour) 1 1/2 Tbsp baking powder 1/2 cup sugar (can use brown) 1 tsp salt 1 Tbsp fresh rosemary, minced, optional  1 cup shredded cheese, optional 12 ounces beer 2 Tbsp melted butter 1 tsp garlic powder Heat oven to 350 degrees. Combine dry ingredients, slowly stir in beer and mix just until combined. Pour batter into a greased 8-inch loaf pan. Combine and pour over garlic butter mixture. Bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes. Remove from pan and cool 10 minutes. Serve warm or at room temperature.

Classic - I love this very simple throw together meal! 1 lb green beans 1 lb red new potatoes 1 lb ham chunks (or ham hock) 1 cup water 1-2 tsp each of salt and pepper   Place potatoes at the bottom of slow cooker, layer with beans and then ham.  Pour water over mixture and season.  Cook on low for 8 hours or high for 4 hours.

  Makes 12 cookies 1 cup pitted dates (approximately 15-20 whole dates; make sure measuring cup is full) 1/4 cup oats 1/2 cup shredded coconut 1 tsp baking powder 1 tsp vanilla 1/2 cup brown sugar 1 tbsp canola oil 1/4 cup skim milk 1. Put all ingredients in a blender/food processor, and blend well until there are no large date pieces. 2. Portion mixture into 1 inch balls, place on greased cookie sheet, and flatten with the back of a spoon/spatula. 3. Cook for 10-12 minutes on 350 degrees. 4. Remove from oven and cool on cookie rack. Recipe from Tina

3-16 ounce cans black-eyed peas, rinsed and drained  1 cup finely chopped green pepper  3/4 cup finely chopped jalapeno peppers  3/4 cup finely chopped onion  2 garlic cloves, chopped Vinaigrette: (or half a bottle of light Italian dressing) 3 oz EVOO  3 oz apple cider vinegar 1 Tbsp  fresh lemon juice 1/2 tsp. Italian seasoning  1/4 tsp. paprika  1/2 tsp. salt  1/4 tsp. black pepper  Combine first 5 ingredients in bowl, prepare and add the vinaigrette and stir. Refrigerate until ready to serve. Serve with whole-wheat pita or baked tortilla chips.

8 small potatoes (like Yukon gold or red new), about 1 pound Cooking spray 1 tablespoon olive oil 1/8 teaspoon garlic powder 1/4 teaspoon pepper 1/4 teaspoon salt Preheat the oven to 450 degrees F. Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain. Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes. Brush the tops of the potatoes with the oil, sprinkle with garlic powder, salt, and pepper and bake until crisp and golden, about 20 minutes. Recipe Adapted from ELLIE Krieger

2 teaspoons olive oil 1 medium onion, diced 2 cloves garlic, minced 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed 1 tablespoon minced chipotle pepper in adobo 4 tablespoons lime juice 1/4 teaspoon ground cumin 1 tablespoon water 1/2 teaspoon salt 2 cups corn kernels (10-ounce box frozen corn) 1/4 cup chopped cilantro leaves 2 ripe avocados 4 medium tomatoes, seeded and diced (about 2 cups) 1/4 cup thinly sliced scallion 1 tablespoon finely diced jalapeno pepper, optional 3/4 cup shredded extra-sharp Cheddar (I used pepper-jack and only 1/4 cup as garnish) 1 (4oz ) can sliced olives, highly recommended Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, wate...

Makes: 12 cakes 2 (15-ounce) cans salmon, drained (skin and bones removed) 1 egg 1 egg white 1 c yellow corn meal 1 tbsp baking powder 2 tsp creole seasoning ½ tsp salt ½ tsp pepper Juice of 1 lemon 1/2 c milk Heat a griddle or large skillet over medium heat. Flake salmon into a large bowl; beat the two eggs and add to the bowl. Add the remaining ingredients. Add more cornmeal or milk, if needed to reach desired thickness. Lightly oil the griddle, form 12 rounds and cook 5 minutes per side. Serve salmon cakes with red pepper relish.