Black bean and corn salsa

1 (15 oz) can black beans
1 (15 oz) can corn
3/4 cup finely diced red onion
3/4 cup red or green bell pepper
1 jalapeno, minced (or for spice 2 jalapenos)
1/2 cup balsamic vinegar
1/3 cup olive oil
1 1/2 teaspoon Dijon mustard
Salt and pepper
1/4 cup chopped cilantro

Combine all ingredients and mix well. Refrigerate up to 3 days. Bring to room temperature and add a few sprigs of cilantro for garnish.

Carob or Cocoa Pot de Crème

2 tablespoons butter
1/3 cup water
1/3 cup carob or cocoa powder
1 tablespoon instant coffee granules
1 teaspoon honey, or more, to taste
5 eggs, separated
1 teaspoon vanilla extract
1/2 cup heavy cream

Heat butter, water, carob, coffee, and honey in the top of a double boiler over boiling water. Stir until smooth, then add egg yolks and mix thoroughly. Add rum, remove from hot water, and cool slightly.
In a separate bowl, beat the egg whites stiff but not dry. Fold them gently into the carob mixture. Whip cream and fold into the mixture. Pour into small cups. (I used tea cups.) Spoon whipped cream on top of each serving.

Makes about 6 servings, depending on the size of cup. It can be prepared in advance and refrigerated up to 24 hours.

Delicious Broccoli Cheese Wontons

18 wonton skins
1 tablespoon butter, melted
1 egg
1 teaspoon flour
3/4 cup chopped cooked broccoli
1/4 cup chopped red peppers, or chopped pimiento, drained
1 cup finely shredded cheddar cheese
1/4 teaspoon onion powder
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper

Heat oven to 350. Spray 18 miniature muffin cups with nonstick cooking spray. Brush one side of each won ton skin with butter. Carefully press won ton skins, buttered side up, into sprayed muffin cups. In medium bowl, combine egg and flour; beat with wire whisk until blended. Stir in remaining ingredients; mix well. Spoon mixture into won ton-lined cups.
Bake at 350 for 15 to 20 minutes or until mixture is set and won ton skins are golden brown. Immediately remove from muffin cups. Serve warm. 18 wontons.

Veggie-Stuffed Mushrooms

20 large mushrooms (about 1 pound)
1/2 cup broccoli, finely chopped
1/4 cup carrot, finely chopped
1 tablespoon onion, finely chopped
1 cup seasoned croutons, crushed or bread crumbs
1/2 cup shredded cheddar cheese
1/8 teaspoon salt
2 tablespoon butter, melted

Preheat oven to 400. Cut thin slice from stem end of each mushroom; discard. Remove stems. Chop enough stems to equal 1/4 cup. Place in a medium-sized bowl. Place mushroom caps, rounded sides down, into an oven-safe dish. Add chopped broccoli, carrot and onion to bowl. Stir in croutons, cheese, and salt. Add butter. Spoon vegetable mixture evenly into mushroom caps. Bake 15-20 minutes or until tops are lightly golden. Serves 20 mushrooms.

If you like mushrooms, you’ll love this vegetable filled mushrooms. Since these are a favorite of Rebecca and Mom, on special occasions, for a treat will make them up. You can prepare these ahead, (don’t cook them yet), and refrigerate them.