Chewy Pretzel Bites- (ht)

Note: if using active dry yeast, increase the yeast to 1 tablespoon. Proof the yeast in the warm water and sugar (let it bubble and foam – maybe about 5 minutes) before adding it to the flour and salt. *Makes about 2 dozen pretzel bites Dough: 2 1/2 cups (10 1/2 ounces) all-purpose flour 1/2 teaspoon salt 1 teaspoon sugar 2 1/4 teaspoons instant yeast 1 cup (8 ounces) very warm water Topping: 1/2 cup (4 ounces) warm water 2 tablespoons baking soda Coarse salt (optional) 3 tablespoons butter, melted In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes. Preheat your oven to 500°F. Don’t be afraid of the high heat! This is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them. Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel. Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes. Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave on low heat. Recipe From mel's kitchen cafe

Delightful Deviled Eggs Recipe- (ht)

6 hard-cooked eggs

2 tablespoons mayonnaise

1-1/2 teaspoons grated onion

1-1/2 teaspoons sweet pickle relish

1/2 teaspoon spicy brown mustard

1/4 teaspoon salt 1/8 teaspoon crushed red pepper flakes

1/8 teaspoon pepper

Directions

Slice eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, onion, relish, mustard, salt, pepper flakes and pepper. Pipe or spoon into egg whites. Refrigerate until serving. Yield: 1 dozen.

Recipe From Taste of Home

Teriyaki Chicken and Noodle Bowl

***Note: Snap peas, broccoli, zucchini, green peppers, would also work well in this dish. Use what you have! It will turn out great.

4 chicken thighs, boneless and skinless

2 T olive oil salt and pepper

3 large carrots

1 red pepper

8 mushrooms

1/2 a red onion

1 16 oz package angel hair pasta or thin spaghetti noodles

Teriyaki Sauce(recipe found below)

With a good pair of kitchen scissors, cut up your chicken thighs into strips. Heat a large skillet up of medium high heat. Add your oil and toss those thighs right in. Sprinkle with salt and pepper. Let them cook for about 10 minutes, stirring frequently. You want them to get nice and golden brown on each side. While your chicken is cooking, chop up your veggies. You want to be sure they are chopped pretty small (about 3/4 of an inch.) No big chucks here. Unless you really like big fat chunks of carrot. Then I suppose you and Bugs Bunnie were made for each other. PS...start the water boiling for your noodles, cook them according to package directions. When the chicken is cooked through, remove it from the pan and let it hang out on a plate. Add the other Tablespoon of oil to your hot pan. Add the veggies and cook until they are crisp tender. While your veggies are cooking mix all Teriyaki Sauce ingredients together in a medium sized bowl. Once your veggies are cooked, remove them from the pan and let them hang out with the chicken. Pour your Teriyaki Sauce into the hot pan. Whisk it around until it thickens up. This should only take about 3 minutes. Serve it up! Place hot noodles in a bowl or on a plate. Put the chicken and veggies on top, pour the sauce over the whole kit and caboodle and you are ready to eat.

Review: This was a ver yummy meal. I added some broccoli to our dish and we had rice instead of noodles. Everyone ate it up!

Recipe from Jamie Cooks It Up!

Bananas Foster Bread Pudding- (ht)

6 c. stale bread or croissant cubes
4 medium bananas, divided
4 eggs
3 egg yolks
1 1/2 c. milk
1 1/2 c. heavy cream
1 c. brown sugar, divided
1/4 tsp. kosher salt
1 tsp. vanilla extract
1 1/2 tsp. rum flavoring (optional)
1 tsp. cinnamon, divided
2 Tbsp. butter, divided

Preheat oven to 400. Line a rimmed baking sheet with heavy-duty foil. In a small mixing bowl, combine 3 sliced bananas (about 2 c.) with 1 Tbsp. melted butter. Combine 1/4 c. brown sugar and 1/4 tsp. cinnamon and then add them to the bananas and butter. Gently toss to combine and spread on the prepared baking sheet. Bake for 15 minutes or until the bananas are fragrant and tender and the sugar is starting to bubble and caramelize. Remove from oven and reduce heat to 350.

While the bananas are caramelizing, use an electric hand mixer to combine the milk, whipping cream, egg yolks, eggs, vanilla, salt, remaining brown sugar, rum flavoring (if using), and remaining cinnamon. Spray a 9×13″ dish with non-stick cooking spray and spread 1/2 of the bread cubes over the bottom of the pan. Evenly spread the caramelized bananas and brown sugar mixture and then slice one more banana over the caramelized bananas. Spread the remaining bread cubes over the bananas. Whisk the egg mixture one last time and pour evenly over the bread cubes. Allow to stand for 10-15 minutes (longer if possible), poking the bread down into the mixture so it can soak in the milk and eggs. Bake for 40-50 minutes or until puffed and golden (but not brown) and a knife inserted into the center comes out clean. Serve with Crème Anglaise (with 1/4 tsp. ground cinnamon added), Buttermilk Syrup, or vanilla ice cream.

Recipe From Our Best Bites

White Chicken Enchiladas- (ht)

serves 4-6

total time: 45-50 minutes

8-10 soft taco size flour tortillas
2 cups shredded Monterey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
1 can chicken broth
1 cup sour cream
1 7-ounce can diced green chiles
Cilantro for garnish, if desired

Preheat oven to 425 degrees. Prepare a 9x13-inch pan by spraying with cooking spray.

Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla. Roll the tortilla up and place seam side down in the prepared pan.

Melt the butter in a skillet. Stir in the flour and cook for 1 minute. Whisk in the chicken broth. Cook over medium heat until thickened. Stir in sour cream and green chiles. Pour the mixture over the enchiladas and sprinkle with the remaining cheese.

Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro if desired.

Recipe From Taste and Tell

Banoffee Pie- (ht)

Crust
9 ounces graham crackers
1 stick butter, melted

Toffee sauce
1/2 cup (packed) dark brown sugar
1 14-ounce can sweetened condensed milk
1/2 cup (1 stick) butter

Filling
1 1/4 cups heavy cream
5 small bananas (about 1 1/2 pounds total)
Preparation

To make the crust:
Line the bottom of a 9-inch springform pan with parchment paper.
Blend the graham crackers in a food processor until they are finely ground.
Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed.
Press the crumb mixture over the bottom and 1½ inches up the sides of the springform pan. Refrigerate.

To make the toffee sauce:
Place a medium-heavy saucepan over medium heat.
Combine the sugar and 3 tablespoons of water in a medium-heavy saucepan.
Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.
Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.
Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm.
Keep the remaining caramel sauce at room temperature.

To fill the pie:
Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.
Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.
Slice the remaining bananas and arrange them decoratively over the pie.
Rewarm the remaining toffee sauce gently over low heat.
Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency.
Cut the pie into wedges and transfer to plates.
Drizzle each pie wedge with more sauce and serve.

Recipe from Curtis Stone

Crockpot Curry Chicken- (ht)

2 medium potatoes, peeled and cubed
1 small onion, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1 cup light coconut milk
4 teaspoons curry powder
1 garlic clove, minced
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked rice
1/4 cup thinly sliced green onions
Raisins, flaked coconut and chopped unsalted peanuts, optional

Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5 hours or until a meat thermometer reads &170;.
Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired. Yield: 4 servings.

Recipe From Taste of Home

Apple Dumplings- (ht)

2 sticks butter
1 tsp. vanilla
1 1/2 cups sugar
2 tubes crescent rolls
2 granny smith apples
12 ounces of Mountain Dew
Cinnamon
Vanilla ice cream

Directions: Peel and slice your apples. Wrap each slice in a crescent dough triangle and place in sprayed (greased) pan. In a bowl, melt your butter and stir in sugar and vanilla. Pour over top of the wrapped apples....or spread on top with a spoon. Pour the Mt. Dew all around and sprinkle with Cinnamon. Place in 350 degree oven for 30 to 40 minutes. Serve hot with ice cream!

Recipe From Or So She Says

Gingerbread Pudding Cake Recipe- (ht)

1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
1/2 cup molasses
1 cup water
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

TOPPING:
6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; gradually add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).
Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm. Yield: 6-8 servings.

Recipe From Taste of Home

Sour Cream Apple Pie- (ht)

1 recipe pastry for a 9 inch single crust pie
2 tablespoons all purpose flour
1/4 teaspoon salt
3/4 cup sugar
1/4 teaspoon ground nutmeg
1 egg
1 cup sour cream
1 teaspoon vanilla
3 cups apples, peeled and sliced
2/3 cup all purpose flour
2/3 cup sugar
2 teaspoons cinnamon
4 tablespoons butter

Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into unbaked or par-baked pie shell (depending on preference).

Bake in a preheated 400 degree F (205 degrees C) oven 15 minutes.

Reduce temperature to 350 degrees F (175 degrees C) and bake 30 minutes more. Remove pie from oven. Increase temperature to 400 degree F (205 degrees C).

Combine 2/3 cup sugar, 2/3 cup flour and 2 teaspoons ground cinnamon in bowl. Cut in 4 tablespoons butter until crumbly, using a pastry blender.
Sprinkle crumb topping over pie. Return to oven and bake 10 minutes more. Cool on rack.

Recipe From Taste and Tell

Pumpkin Cinnamon Rolls- (ht)

For Dough:
1/3 cup milk or soymilk
2 Tbs butter
½ cup canned pumpkin or mashed cooked pumpkin
2 Tbs granulated sugar
½ tsp salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour

For Filling:
1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 Tbs melted butter

For Icing:
¼ cup (4 Tbsp.) butter
½ cup brown sugar, packed
2 Tbs milk
¼ tsp vanilla extract
dash of salt
½ to ¾ cup sifted powdered sugar

Directions

Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just until warm (120 – 130°) and butter is almost melted, stirring constantly.

In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12×10-inch rectangle.

In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan. (At this point the rolls can be covered and refrigerated overnight if necessary).

Cover and let rise until nearly doubled, 30 to 45 minutes.

Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing bowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.

Drizzle icing over warm rolls.

Recipe from Love and Olive Oil

Sunday Beef Stew- (ht)

1 1/2-2 lb. lean stew beef, cut into even smaller bite-sized pieces (just pull out a pair of kitchen shears and cut anything that looks like you'd need to use a knife and fork on)
4-5 medium red potatoes, chopped
4-5 medium carrots, peeled and chopped
4 stalks celery, chopped
2 onions, chopped
4-5 cloves garlic, minced
2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)
1 10-oz. can condensed tomato soup
10 oz. water (just use the can from the tomato soup to measure)
1 tsp. basil
2 beef bouillon cubes (or 2 tsp. beef base)
1/2 tsp. freshly ground black pepper

Now...this is super tricky. Preheat oven to 350. Combine ingredients in a large oven-safe pot that comes with an oven-safe lid.
Cook in heated oven for 3 hours. Remove from oven and serve. Awesome, huh?
You can also cook this in your slow cooker on low for 9-10 hours (or until vegetables and meat are tender) or on high for 5-6.

Serve with a loaf of French bread or homemade rolls and some honey butter

Recipe from Our Best Bites

Kansas City Barbecue Sauce- (ht)

1 tablespoon olive oil
1/2 c. finely chopped onion
2 cloves garlic, minced
3/4 c. apple juice
1 6-oz. can tomato paste
1/4 c. vinegar
2 tablespoons packed dark brown sugar
2 tablespoons molasses
1 teaspoon yellow mustard
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon prepared horseradish

In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, stirring frequently, until the onions are translucent. Add the remaining ingredients except horseradish and bring to a simmer, stirring frequently. Turn heat to low, cover, and cook for 30 minutes or until the sauce reaches the desired consistency. Add the horseradish and serve as desired.

Spiced Variation: Add a pinch of cinnamon, a pinch of cloves, and a pinch of cayenne pepper with the paprika.

Smoky Variation: Substitute 1 tablespoon of smoked paprika for the paprika.

Recipe from Our Best Bites

Apple Cider Spice Doughnuts- (ht)

1 c. apple cider, preferably fresh apple cider or something high-quality like Simply Apple
1 c. sugar
3 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. pumpkin pie spice
1/4 c. butter-flavored shortening
2 eggs
1/2 c. buttermilk
1 quart canola or peanut oil (for frying)

Spiced Sugar

Shake or whisk to combine:
3/4 c. white sugar
1 Tbsp. + 1 tsp. pumpkin pie spice

In a medium saucepan over high heat, bring the apple cider to a boil. Continue to cook over high heat for about 7-10 minutes or until it's reduced to 1/4 c. Remove from heat and allow to cool (you can transfer it to a heat-safe cup and place in the refrigerator or freezer to make things move a little more quickly. Also, if you're in a pinch, you can use 1/4 c. of undiluted apple juice concentrate).

While the cider is reducing, combine shortening and sugar in a large bowl and mix with an electric mixer on high for 2-3 minutes or until it's light and fluffy (if you're using a KitchenAid mixer, use the paddle beater). Add eggs one at a time, beating completely after each addition. Add reduced cider and buttermilk and beat until combined.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Add flour mixture to the liquid mixture and beat until just blended. The dough will be very soft--it will be about the consistency of chocolate chip cookie dough (minus the chocolate chips, of course! :) )
Carefully lay a sheet of plastic wrap on top of a baking sheet. Transfer dough to the plastic wrap. Lightly flour a rolling pin and roll dough out to about 1/2" thick. Top with another layer of plastic wrap and transfer the pan to the freezer for about 20 minutes or the refrigerator for 1 hour. While dough is chilling, you can prepare the spiced sugar topping.


When the dough has chilled, remove from the freezer/refrigerator. Using a round cookie cutter, cut circles out of the dough. Using a smaller cookie cutter cut the centers out of the circles and reserve the "holes" for little bite-sized pieces of apple-spiced goodness! Place cut dough pieces on a lightly floured baking sheet. When all the dough has been cut out, place the pan back in the refrigerator while you prepare the oil for frying.

In a large, deep saucepan or Dutch oven, heat 1 quart of oil over medium heat. If you don't have a candy thermometer, go buy one--they're not just handy for this recipe, but they are also a) fabulously cheap and b) ALWAYS useful. Anyway, using a candy thermometer, heat oil to 325 degrees. While oil is heating, line a plate or baking sheet with paper towels.
When the oil is hot, carefully place a few pieces of dough into the hot oil (don't crowd the pan, but you can probably get away with cooking 3-4 at a time, at least). The dough will sink down and then rise to the surface. Check the bottom side; if it's golden brown, flip the doughnut. If it's still a little pale, give it another 30 seconds or so and then check it again. After you've flipped the doughnut, the other side will cook significantly faster, so keep an eye on them. All in all, they should take about 90 seconds-2 minutes to cook completely.

Remove doughnuts from hot oil with a heat-proof slotted spoon and transfer to paper towels, followed by a baking rack (if you need the paper towel space for more doughnuts

Repeat frying process with remaining dough and then with the holes--the doughnut holes will cook EXTREMELY quickly, so be careful not to burn them.


Place spiced sugar mix in a large Ziploc bag and then shake a few doughnuts at a time in the mixture.

Makes about 24-36 doughnuts (plus as many doughnut holes), depending on how big you cut the doughnuts and how many times you roll out the scraps.

Hot Caramel Apple Cider- (ht)

1/2 gallon apple cider (64 oz or 8 C)
1/2 C orange juice, fresh squeezed or good quality bottled like Simply Orange
1 orange
8 cloves
2 cinnamon sticks (if yours are more than a year old- buy new ones!!)
1/4 t ground allspice
1/3 C jarred caramel sauce* more to taste if needed
optional: caramel flavored syrup
sweetened whipped cream (or from a can is fine!)
*For a delicious twist, substitute maple syrup for the caramel sauce in this recipe

Let's make this stuff. Begin by pouring 8 C of apple cider into a large stock pot on the stove pot. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.

And since I have a feeling people will ask... no, I wouldn't substitute ground cinnamon or cloves. For one thing, the whole spices taste a lot better, but also ground spices will just add grainy pulp to the mixture. I used ground allspice because it's a small amount and sometimes whole allspice berries are difficult to find.

Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little hole first and then insert the cloves. This is brilliant (if I don't say so myself) because it eliminates the need for a little bag to hold your cloves, and stabbing them in the orange releases oils and lots of yummy flavor! (If you are doubling the recipe, you can still just use one orange, just double the number of cloves you poke into it).

Gently drop the whole orange into the pot. Bring cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes and longer if you wish. If you're keeping the pot on the stove for an extended period, keep an eye on the orange. If at any time it splits open, remove it from the pot. If the white pith is exposed it will add a bitter taste to your cider. If you're going to have the pot warming for hours on end, take out the orange. After you've simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.

When ready to serve, ladle into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon!

Recipe From Our Best Bites

Guacamole- (ht)

1/4 small white onion
2 serrano chiles, halved and seeds removed
4 large sprigs fresh cilantro, leaves only
Juice of 1/2 lime
1/4 tsp. salt
2 large Hass avocados
1 large tomato, finely chopped
Additional salt to taste

In a small food processor*, combine onion, chiles, cilantro, lime juice and salt, and process until smooth and liquid. (If using a molcajete, chop the onion and chiles first, then grind with cilantro, juice and salt until smooth).

Cut the avocados in half. Remove pits (I usually smack them with a chef’s knife to bury the edge in the pit, then twist to remove), and scoop the flesh out into a small bowl. Mash with a fork. Don’t let the avocados get too smooth – some remaining chunks are good. Mix in the chile cilantro mixture, add chopped tomatoes, and stir until combined. Salt to taste — I think this guacamole tastes best when it’s a little on the salty side. Serve with tortilla chips.

Recipe From Savour Fare

Creamy Bacon Tomato and Avocado Pasta Salad- (ht)

•6 slices bacon, chopped into one inch pieces
•1/2 pound dried rotini pasta
•1/2 cup mayonnaise
•juice of 1 lemon
•1/2 teaspoon salt
•1/2 teaspoon garlic powder
•1/4 teaspoon white pepper
•1 teaspoon dried dill
•1 cup halved cherry tomatoes
•1 avocado pitted and sliced

1.Cook bacon until crisp. Transfer to a paper towel lined plate.
2.Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
3.While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.
4.Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.
5.Serve.
Enjoy!

Recipe from Life's Ambrosia

Mini Pizza Cups- (ht)

1 tube (11.3 ounces) refrigerated dinner rolls
1 can (8 ounces) pizza sauce
1/4 cup finely chopped onion
1/3 cup finely chopped green pepper
2 ounces sliced turkey pepperoni, chopped
1 cup (4 ounces) shredded part-skim mozzarella cheese

Separate dough into eight rolls; cut each into quarters. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray.
Spoon pizza sauce into each cup. Sprinkle with onion, green pepper, pepperoni and cheese. Bake at 375° for 15-18 minutes or until crusts are browned and cheese is melted. Yield: 32 appetizers.
Recipe from Taste of Home

Freckled Strawberry Lemonade Bars- (ht)

1 c. flour
½ c. butter, softened
¼ c. powdered sugar
Dash of salt
3 eggs
1 oz. cream cheese
2 T. flour
1 ½ c. sugar
¼ c. fresh-squeezed lemon juice
1/2 c. strawberries
2 T. sugar
1 t. cornstarch

In a large bowl, combine 2 c. of flour, butter , powdered sugar, and salt until well mixed. Press into the bottom of a 9x9 inch baking pan. Bake in an oven preheated to 350 degrees for 15 minutes. In a large bowl, combine eggs, cream cheese, 2 T. flour, 1 ½ c. of sugar, and lemon juice. Pour over cooked crust. In a blender, puree strawberries, 2 T. sugar, and cornstarch. Spoon here and there over the lemon mixture. Return to oven and bake for an additional 20-25 minutes, until lemon mixture is fully cooked and firmly set. Cool completely before cutting into squares (or triangles). Dust with powdered sugar before serving

Recipe from Cheeky Kitchen

Cinnamon Butter- (ht)

Cinnamon Butter
1 cup REAL salted butter
6 Tbsp. Powdered Sugar
1 tsp. cinnamon


Beat butter, sugar and cinnamon till soft and smooth. Refrigerate till served.

Recipe from Better than Burgers