Here's a recipe that's supposed to bring good luck for the new year, which would be great since we all know that most of us would love to forget 2020...

Ingredients

• 4 slices bacon 
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 2 (15 ounce) cans black-eyed peas, undrained
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 cup water
• 1 ½ teaspoons salt
• 1 ¼ teaspoons cumin
• 1 ¼ teaspoons dry mustard
• 1 teaspoon chili powder
• ½ teaspoon curry powder
• ½ teaspoon pepper
• ½ teaspoon sugar

​Directions

• Step 1 Place the bacon in a skillet and cook over medium-high heat until crisp and evenly brown. Drain on paper towels. When cool, crumble into small pieces.
• Step 2 Using the same skillet, add the peppers and onion; stir and cook over medium-high heat until transparent and tender, about 5 minutes.
• Step 3 Pour the black beans, tomatoes, and water into a large pot. Stir in the peppers, onion, salt, cumin, dry mustard, chili powder, curry powder, pepper, and sugar. Bring to a boil, reduce heat to medium, cover, and simmer 20 to 25 minutes. Serve hot sprinkled with bacon, and other toppings of your choice.

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This recipe is from CHEFSTEFANIE at Allrecipes.com.

INGREDIENTS

• 12 oz. semisweet chocolate, chopped
• 12 oz. white chocolate, chopped
• 1/2 tsp. peppermint extract
• 8 candy canes, crushed 

​DIRECTIONS

1. Line a baking sheet with parchment paper. Fill the bottom of a large pot with 3” water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and stir occasionally until chocolate has melted. Stir in extract. Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes. 
2. Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes. 

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This recipe by LAUREN MIYASHIRO first appeared on delish.com

​INGREDIENTS

• Cake
• 1 box vanilla cake mix

 

• Frosting and decoration
• 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature
• 1 (8-ounce) package cream cheese, at room temperature
• 1 lb. confectioners sugar
• Red gel food coloring
• 3 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
• Cornstarch, for work surface
• White fondant
• Gold food coloring spray
• Black fondant

DIRECTIONS

1. Make the cake: Prepare cake mix and bake in a 9- by 13-inch pan according to the package directions. Once cool, transfer to a serving platter.
2. Make the frosting and decorate: Beat butter and cream cheese on low speed with an electric mixer until smooth, 1 to 2 minutes. Increase mixer speed to medium and gradually beat in confectioners sugar until light and fluffy, 1 to 2 minutes.
3. Transfer 1 cup frosting to a piping bag fitted with a large flat tip. Tint remaining frosting red and use to frost sides and top of cake. Refrigerate cake until no longer tacky, 5 to 10 minutes.
4. Pipe a 3-inch-wide strip, lengthwise, down the center of the cake with white frosting. Place 2 wafer cookies on top half and 1 on bottom for buttons.
5. Lightly dust a work surface with cornstarch and roll out white fondant. Cut into a 3-inch square. Using a small square cookie cutter or paring knife, cut out center to make a belt buckle. Transfer to a sheet of parchment paper and spray with gold spray; let dry, 8 to 10 minutes.
6. Roll black fondant into a 9- by 3-inch rectangle and place on cake between buttons. Top with belt buckle.

This recipe is from  Anna Helm Baxter and was featured in Countryliving.com.

​INGREDIENTS

• 1 cup unsalted butter
• 1 cup light brown sugar (packed)
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 3/4 cup semi-sweet chocolate chips (more if desired)
• 1 cup Christmas M&M’s (more for tops if desired

DIRECTIONS:

• Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper and set aside.
• In a large bowl, cream together the butter and sugars with beaters. Mix for 1-2 minutes, or until creamy and fluffy. Add the eggs and vanilla and mix just until combined.
• Add the flour, baking soda and salt and mix just until combined. Fold in the chocolate chips and M&M’s. Refrigerate dough for 15 to 30 minutes if time allows.
• Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place any extra chocolate chips or M&M’s on the top of the cookies if desired.
• Bake for 7-10 minutes, or until the edges are barely golden brown. Allow cookies to set on pan for 2-3 minutes, and then remove to a cooling rack.
• Store once cooled in an airtight container for up to 3 days. Freeze for up to 3 months.

​Recipe BY JAMIELYN NYE, published on iheartnaptime.net