*Cooking

Today I'm cooking....Blackeyed Peas Salad & Choc Layer Dessert.  I'll cook a little BBQ from Roy's if they are open.  I"ll let you know if these recipes make the "Porky & Petunia Pig Out List" or not.  You can try them, here they are:
Chocolate Delight
CRUST:
2 sticks butter, melted
2 c. flour
1 c. nuts (or whatever you like)
Press together and bake for 30 minutes at 350 degrees. (Use 9"x13" cake pan.) Let cool.
2ND LAYER:
12 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip (Cool Whip only)
Mix well and spread on top of crust.
3RD LAYER:
1 sm. box instant vanilla pudding
1 sm. box instant chocolate pudding
Beat or mix for 3 to 4 minutes and spread over 2nd layer.
4TH LAYER:
Cover with lots of Cool Whip and nuts.
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Blackeye Pea Salad/or Dip (from the Neeley's)
Ingredients


1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained

Directions

Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.