ingredients:
1 1/2 pounds of Brussels sprouts, trimmed and halved
1 red jalapeño pepper or serrano chili, halved and sliced (seeded, if desired)
3 Tablespoons of canola oil
1 Tablespoon of grated fresh ginger
Salt and black pepper
1 Tablespoon of Honey
Directions:
Heat oven to 450° F. Toss the Brussels sprouts, jalapeño, oil, ginger, ¾ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet.
Roast, tossing once, until the Brussels sprouts are golden and tender, 15 to 20 minutes. Drizzle with the honey and toss to coat.
Ingredients:
4 slices bacon
1 sweet potato (about 1 1/2 pounds)—peeled and cut into 1-inch pieces
1 cup low-sodium chicken broth
1tablespoon chopped fresh oregano leaves
salt and black pepper
1, 15.5-ounce can cannellini beans, rinsed
1 tablespoon red wine vinegar
Directions:
Cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces. Reserve the skillet.
Add the sweet potato to the drippings in the skillet; cook, stirring occasionally, until browned, 5 to 7 minutes. Add the broth, oregano, ½ teaspoon salt, and ¼ teaspoon pepper.
Cover and cook, stirring occasionally, until the potato is tender, 6 to 8 minutes more.
Add the beans and vinegar and heat through, 2 minutes. Top with the fresh oregano.
Ingredients:
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper
Directions:
Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes.
Stir in vinegar; cook 3 minutes. Stir in salt.
Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
Ingredients:
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
Salt and pepper to taste
Directions:
Preheat oven to 400 degrees F
Spray an 8 x 8 in pan
In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese,
cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
Ingredients:
5 eggs
1/3 cup butter, melted
¼ cup white sugar
½ cup milk
4 Tbsp cornstarch
1, 15 oz can whole kernel corn
2, 15 oz cans cream style corn
Directions:
Preheat oven to 400 degrees. Spray a 2 quart casserole pan
In a large bowl, lightly beat eggs. Add melted butter, sugar and milk.
Whisk in cornstarch. Stir in corn and creamed corn. Blend well.
Pour mixture into prepared casserole dish.
Bake covered, one hour.
Ingredients:
1 box yellow cake mix
1 small can pumpkin puree
1-14 oz can sweetened condensed milk
8 oz cool whip
½ bag Heath bits
Caramel sundae syrup
Directions:
In a large bowl mix the cake mix and pumpkin puree until a smooth batter forms.
Pour into a sprayed 9X13 inch baking dish.
Bake at 350° according to package directions.
Let the cake cool for about 10 minutes after baking.
Using the bottom of a wooden spoon, poke holes all over the cake.
Pour the sweetened condensed milk over the cake, filling the holes.
Refrigerate 30 minutes.
Spread the cool whip over the top of the cake.
Sprinkle with Heath bits, and drizzle caramel over the top.
Refrigerate for 3-4 hours, or overnight.
Ingredients:
4 oz cream cheese
½ c peanut butter, creamy
1/8 c milk
1 c confectioners’ sugar
8 oz cool whip
12 oz mini chocolate chips
Graham cracker sticks
Directions:
Blend cream cheese, peanut butter and milk together until smooth.
Add in confectioners’ sugar and blend until smooth.
Fold in cool whip and mini chocolate chips.
For best consistency let set in refrigerator for 2 hours before serving, but can be enjoyed immediately.
Serve with graham cracker sticks.
Ingredients:
4 cups mini marshmallows
2 tbsp orange juice
1 tbsp lemon juice
1 cup whipping cream
2 cup of sliced fresh or thawed, frozen peaches
9″ baked pastry shell
Directions:
Melt marshmallows and juices stir till smooth.
Chill until thickened.
Mix with whipping cream and peaches pour into pastry shell.
Add peach slices for garnish if desired, serve.
Ingredients:
6 regular size Snickers candy bars, chopped
6 Granny Smith apples, cored and cubed
5 oz package instant vanilla pudding mix (dry)
½ cup milk
1, 12 oz tub cool whip
½ cup caramel ice cream topping
Directions:
Whisk pudding mix, milk and cool whip together until well combined.
Add chopped apples and candy bars.
Place in a large bowl and drizzle with caramel topping.
Refrigerate on hour before serving
Ingredients:
¾ cup bottled strawberry flavored nonalcoholic margarita drink mix
1 box Betty Crocker SuperMoist white cake mix
Egg and oil called for on box of cake mix
1 Tbsp grated lime peel
1 container (8 oz) whipped topping
Strawberries for garnish
Directions:
Heat oven to 350°. Grease or lightly spray bottom of 13X9-inch pan or Bundt pan.
Add enough water to drink mix to measure 1 ¼ cups.
In a large bowl, beat cake mix, drink mix, egg and oil with electric mixer on low speed for 2 minutes.
Pour into pan. Bake and cool as directed on the box.
Stir lime peel into whipped topping, spread over top of cake.
Garnish with berries. Store in the refrigerator.
Glaze:
1 cup strawberry nonalcoholic margarita mix
1 T cornstarch mixed with 2 T cold water
Heat drink mix in a small pan, add cornstarch slurry and cook until thickened.
This is a slightly tart glaze. If desired, you can add some powdered sugar to sweeten it.
Cool and pour over cake
