Homemade Oreos

2 pkgs. devil's food cake mix

1 c. shortening

4 eggs

1 tsp. vanilla

Cream Cheese Frosting:

3-4 oz. cream cheese, softened

1 cube butter, softened

2 c. powdered sugar

1 tsp. vanilla

Mix cake mix, shortening, eggs and vanilla. Use a cookie scoop, or roll into 1-inch balls and place on a cookie sheet (my m-i-l likes to make these bite-sized and uses a mini-scoop). Bake for 8-10 minutes; do not overbake, take them out at 10 minutes even if they do not look done. Let them cool on the cookie sheet before removing. Use cream cheese frosting for filling. Store between waxed paper in an airtight container in the refrigerator.

Zesty Bean Salad

1 can (19oz) black beans

1 can (19 oz) red kidney beans

1 can (19 oz) garbanzo beans

1 can (12 oz) corn

1 c. chopped celery

1/2 c. chopped red onion, about 1/2 of one onion

1/4 c. chopped fresh parsley

1/2 c. canola oil

3/4 c. sugar

3/4 red wine vinegar

1 tsp. salt

1/4 tsp. pepper

Drain and rinse beans. Put beans, drained corn, celery, onion and parsley in a 2 1/2 quart bowl. In another bowl combine oil, sugar, vinegar, salt and pepper. Pour over salad and toss. Refrigerate for several hours or overnight.; it really is better the next day. Drain off dressing before serving...unless you are in the south and they nearly have a heart-attack when you attempt to get rid of the vinegar. This happened to Jaxon when he took this salad to a potluck at work. He said it was hilarious.