Creamy Coleslaw

Creamy Coleslaw

1/2 Tablespoon Dijon Mustard (I use Hy-Vee)
1/2 Tablespoon Stone Ground Mustard (I use Boetje's)
1 cup salad dressing
1/4 cup sour cream (lite is OK)
1 Tablespoon lemon juice
1 Tablespoon apple cider vinegar 
1 Tablespoon sugar
1 precut mixed bag of cabbage and carrots (if you use one with purple cabbage in it as it 'weeps' it will turn the mixture colors but not for a couple days)


Measure all the ingredients except the cabbage
Mix thoroughly.

Add cabbage and toss. Mixture will seem 'dry' but will weep and get creamier by the next day so make it ahead of when you want to serve it. If it seems a little tangy you can add a little more sour cream instead of more sugar to help mellow it out.

We eat ours as a condiment on our pork loin sandwiches.

Sweet Potato Casserole

Check out the new posting here....

http://www.inthekitchenwithjenny.com/2014/11/sweet-potato-casserole.html

Thanks!

"Refried" Beans

"Refried" Beans

1 can black beans, undrained
salt
pepper
garlic, optional


Add all to a pan set to low/med heat. As the beans cook use a potato masher to mash. Mash it as little or as much as you like. You will need more liquid as it cooks and thickens. I use the can to get water so I can get the rest of the goodies out that are left in the can when you dump it out the first time.


Simple yet so tasty! Great with fajitas too.