If you like a lil more "chunk" to your salsa and flavor, you have to try this! ~~~~~~ 1/3 cup olive oil 3 tablespoons Red Hot Cayenne Pepper Sauce 3 tablespoons red wine vinegar 2 tablespoons minced fresh cilantro leaves 1 clove garlic, minced 1/2 teaspoon chili powder 1/4 teaspoon salt 1 package (9 ounces) frozen corn, thawed and drained 1 can (16 ounces) black beans, drained and rinsed 1 large ripe tomato, chopped 2 green onions, thinly sliced     Whisk together oil, Red Hot Sauce, vinegar, cilantro, garlic, chili powder and salt in large bowl until blended. Add corn, beans, tomato and onions; toss well to coat evenly. Cover and refrigerate 30 minutes before serving.

Chocolate!!! One of my "vitamin" C's!!! :) ~~~~~~~~~~~ Abbrev. tsp. = teaspoon ~~~~~~~~~~~ 2 1/2 cups All-purpose flour 1/2 tsp. Baking soda 1/4 tsp. Salt 1 cup Dark brown sugar 1/2 cup Sugar 1 cup Butter; salted; softened 2 large Eggs 2 tsp. Vanilla extract 2 cups Semisweet chocolate chips Preheat oven to 300*F. Mix flour, baking soda and salt. In separate bowl, cream together the brown sugar, sugar, and butter. Add eggs and vanilla extract and blend until smooth. Combine the flour mixture and the sugar/butter mixture and mix. Add chocolate chips. Using a silver, not black, cookie sheet, scoop out the dough onto the cookie sheet using an ice cream scoop. Separate the mounds well. Put into a preheated 300~ oven and cook for 22-25 minutes. Do not overbake or raise temperature of oven. This will make soft, chewy cookies.