Black-Eyed Peas for New Years?

So I never was a huge fan of Mom's "black-eyed peas on New Years for good luck!" But here's a recipe that after only a sample tasting became a hit with me! You've got to give it a try!

Bean Salsa

2 cans black beans (drained & washed)
2 cans shoe peg canned corn (drained)
1 can black-eyed peas (drained & washed)
2-3 avacados, chopped or diced
6-7 roma tomatoes, chopped
2 bunches green onions, chopped
1 bunch cilantro, chopped
2 pkgs (dry) Zesty Italian dressing (Good Seasoning brand) - Mix it as directed, but use only half the amount of oil.

Toss together and enjoy with tortilla chips - it's a light meal all by itself!

Pumpkin Swirl Bread

Mom asked me for this recipe yesterday, so I thought I'd share! I like it because it's very much like pumpkin cake roll, but much faster and simpler. It's also not as sweet - a good recipe for kids, especially if you use whole wheat flour. Cutting the sugar in the pumpkin part makes even makes it breakfast worthy!

1 8oz pgk cream cheese, softened
1/4 c sugar
1 egg, beaten

Combine the above, beating until smooth, then set aside.

1 3/4 c flour
1 1/2 c sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 c pumpkin
1/2 c butter, melted
1 egg, beaten
1/3 c water

Preheat oven to 350 F. Prepare 1 5x9-in loaf pan - grease & flour, or spray.

Combine the dry ingredients and spices. Combine the wet ingredients, then mix together with the dry until moistened. Reserve 2 cups - pour the rest into prepared pan. Pour cream cheese mixture over pumpkin batter, then top with reserved batter. Cut several times with a knife to swirl.

Bake 1 hour. Allow to cool to facilitate cutting. Enjoy!

Note: If you're like me and just eyeball it, be generous with the amount you hold back for putting on top of the cheese mixture - I always find I should have saved a little more. Maybe I should actually measure next time!