By Colleen Howard
Ingredients:
3 avocados
1/2 cup chopped tomatoes
2 garlic cloves, mashed
1 Tbpn olive oil
Juice of 1/2 lemon
1/2 tsp cumin
1/2 tsp yellow curry
1 Tbpn chopped cilantro
Salt & pepper to taste
Directions:
Mash everything together and enjoy with tortilla chips.
Chocolate Coconut Clusters
By Colleen Howard
Ingredients:
1 5 oz. bag flaked or shredded coconut, unsweetened
2/3 cup melted coconut oil
1 Tbsp coconut oil
1/2 cup almond butter
1 tsp vanilla
1 cup dark chocolate or semi-sweet chocolate chips
Directions:
In medium bowl, mix coconut flakes, 2/3 cup melted coconut oil, vanilla, and almond butter until well combined. Using hands form into 1 inch balls and put on a plate. Put the plate in the freezer until the clusters harden completely. Once the clusters have hardened, melt the chocolate chips in a double boiler with 1 Tbsp coconut oil until smooth. Dip the clusters into the chocolate and put back onto plate or in a small baking dish. Put them into the refrigerator until hardened & cooled.
Enjoy the awesome mixture of crunchy chocolate shell and chewy coconut center!
Ingredients:
1 5 oz. bag flaked or shredded coconut, unsweetened
2/3 cup melted coconut oil
1 Tbsp coconut oil
1/2 cup almond butter
1 tsp vanilla
1 cup dark chocolate or semi-sweet chocolate chips
Directions:
In medium bowl, mix coconut flakes, 2/3 cup melted coconut oil, vanilla, and almond butter until well combined. Using hands form into 1 inch balls and put on a plate. Put the plate in the freezer until the clusters harden completely. Once the clusters have hardened, melt the chocolate chips in a double boiler with 1 Tbsp coconut oil until smooth. Dip the clusters into the chocolate and put back onto plate or in a small baking dish. Put them into the refrigerator until hardened & cooled.
Enjoy the awesome mixture of crunchy chocolate shell and chewy coconut center!
Easiest Peanut Butter Fudge Ever
by Judy Bilodeau
Ingredients:
2 cups sugar
1/2 cup milk
1 tsp. vanilla
3/4 cup peanut butter
Directions:
Bring sugar and milk to a boil. Boil for 2 1/2 minutes. Remove from heat and stir in
peanut butter & vanilla. Pour in a lightly greased pan or dish and refrigerate until solid.
Ingredients:
2 cups sugar
1/2 cup milk
1 tsp. vanilla
3/4 cup peanut butter
Directions:
Bring sugar and milk to a boil. Boil for 2 1/2 minutes. Remove from heat and stir in
peanut butter & vanilla. Pour in a lightly greased pan or dish and refrigerate until solid.
Corn Dip
By Kari Leighton
Ingredients:
2 avocados, chopped
1/2 cup red onion, diced
1 can shoepeg corn
3 Tbsp balsamic vinegar
1 Tbsp sugar
1/2 tsp dijon mustard
dash tobasco
Directions:
Mix all ingredients and serve. Goes great with corn or tortilla chips.
Ingredients:
2 avocados, chopped
1/2 cup red onion, diced
1 can shoepeg corn
3 Tbsp balsamic vinegar
1 Tbsp sugar
1/2 tsp dijon mustard
dash tobasco
Directions:
Mix all ingredients and serve. Goes great with corn or tortilla chips.
Buffalo Chicken Dip
By Kelly Lerch
Ingredients:
8 oz. pkg. cream cheese, softened
1/2 cup chunky blue cheese dressing
1/2 cup Frank's Redhot Buffalo Wing Sauce
16 oz.. cooked chicken breast, shredded
1/2 cup shredded mozzarella cheese
Directions:
Heat oven to 350 degrees. Mix together cream cheese, salad dressing, hot sauce & cheese, then stir in
chicken. Bake 20 minutes or until mixture is heated through. (May also be heated in microwave, uncovered on high for 5 minutes, or until hot & bubbly, or in a crock pot by heating mixture on high for 1 1/2 hrs or on low for 2 1/2 to 3 hrs.)
Serve with tortilla chips, or carrots & celery.
Makes 4 cups
Ingredients:
8 oz. pkg. cream cheese, softened
1/2 cup chunky blue cheese dressing
1/2 cup Frank's Redhot Buffalo Wing Sauce
16 oz.. cooked chicken breast, shredded
1/2 cup shredded mozzarella cheese
Directions:
Heat oven to 350 degrees. Mix together cream cheese, salad dressing, hot sauce & cheese, then stir in
chicken. Bake 20 minutes or until mixture is heated through. (May also be heated in microwave, uncovered on high for 5 minutes, or until hot & bubbly, or in a crock pot by heating mixture on high for 1 1/2 hrs or on low for 2 1/2 to 3 hrs.)
Serve with tortilla chips, or carrots & celery.
Makes 4 cups
Blueberry Coffee Cake
By Leslie MacKerron
Ingredients:
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
1 egg
2 - 2 1/2 cups blueberries
Sugar Topping (below)
Preheat oven to 375 degrees. In large bowl, combine flour, sugar, baking powder, salt, vegetable oil, milk and egg. Fold in blueberries. Pour into an ungreased 8-inch square baking dish. Sprinkle Sugar Topping onto top of cake batter. Bake uncovered 40 to 45 minutes or until a toothpick inserted in center comes out clean.
Sugar Topping:
1/4 cup butter, room temperature
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
In medium bowl with a pastry blender or two knives, cut butter into sugar, flour and cinnamon until well blended.
Ingredients:
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
1 egg
2 - 2 1/2 cups blueberries
Sugar Topping (below)
Preheat oven to 375 degrees. In large bowl, combine flour, sugar, baking powder, salt, vegetable oil, milk and egg. Fold in blueberries. Pour into an ungreased 8-inch square baking dish. Sprinkle Sugar Topping onto top of cake batter. Bake uncovered 40 to 45 minutes or until a toothpick inserted in center comes out clean.
Sugar Topping:
1/4 cup butter, room temperature
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
In medium bowl with a pastry blender or two knives, cut butter into sugar, flour and cinnamon until well blended.
Breakfast Hashbrowns
By Kelly Lerch
Ingredients:
1 package Oreida Hashbrown Potatoes, thawed
1 pint sour cream
2 sticks butter
2 cups shredded sharp cheddar cheese
10 oz. can Cream of Mushroom soup
2 cups crushed cornflakes
Preparations:
Melt one stick of butter in a 9 x 13 pan. Mix in thawed potatoes. In a separate bowl, combine soup, sour cream and shredded cheese. Pour over potatoes. Melt second stick of butter; mix in cornflakes then spread over potatoe mixture. Bake at 350 degrees, uncovered, for 90 minutes.
Ingredients:
1 package Oreida Hashbrown Potatoes, thawed
1 pint sour cream
2 sticks butter
2 cups shredded sharp cheddar cheese
10 oz. can Cream of Mushroom soup
2 cups crushed cornflakes
Preparations:
Melt one stick of butter in a 9 x 13 pan. Mix in thawed potatoes. In a separate bowl, combine soup, sour cream and shredded cheese. Pour over potatoes. Melt second stick of butter; mix in cornflakes then spread over potatoe mixture. Bake at 350 degrees, uncovered, for 90 minutes.
