This is an EASY and DELICIOUS recipe!!!!!
1 can of cherry pie filling
1 box yellow cake mix
3/4 cup butter, melted
1/2 cup chopped pecans (optional)
Lightly grease 13" x 9" baking dish. Spread cherry filling on bottom of dish. Sprinkle cake mix over the pie filling. Drizzle with melted butter and top with pecans.
Bake for 50 to 60 minutes at 350 degrees.
Shannons' Black Bean and Corn Salad
Shannon has made this salad several times to take to several gatherings. I have never tried it since I do not like cold salads - but everyone else seems to love it and wants the recipe!
Ingredients:
1 red bell pepper
1 fresh habanero pepper
1 medium Vidalia onion
1 celery rib
1/4 cup of sour cream
1/4 cup mayonnaise
2 (15 ounce) cans black beans, drained
2 (15 ounce) cans kernal corn, drained
1. Remove the stem and seeds from the red bell pepper and cut into 1/2 inch pieces. Remove the stem and seeds from the habanero pepper and cut into 1/4 inch pieces. Remove the skin from the Vidalia onion and cut into 1/2 inch pieces. Cut the celery into 1/4 inch pieces.
2. Combine sour cream and mayonnaise until well blended.
3. Combine the beans, corn, red pepper, habanero, onion, and celery in a large mixing bowl. Stir in the dressing until well coated.
4. Cover and refrigerate overnight. Serve chilled.
Ingredients:
1 red bell pepper
1 fresh habanero pepper
1 medium Vidalia onion
1 celery rib
1/4 cup of sour cream
1/4 cup mayonnaise
2 (15 ounce) cans black beans, drained
2 (15 ounce) cans kernal corn, drained
1. Remove the stem and seeds from the red bell pepper and cut into 1/2 inch pieces. Remove the stem and seeds from the habanero pepper and cut into 1/4 inch pieces. Remove the skin from the Vidalia onion and cut into 1/2 inch pieces. Cut the celery into 1/4 inch pieces.
2. Combine sour cream and mayonnaise until well blended.
3. Combine the beans, corn, red pepper, habanero, onion, and celery in a large mixing bowl. Stir in the dressing until well coated.
4. Cover and refrigerate overnight. Serve chilled.
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