Orange-Cream Fruit Salad

1 (20 ounce) can pineapple chunks, drained

1 (16 ounce) can peach slices, drained

1 (11 ounce) mandarin orange sections, drained

3 (medium) bananas

2 (medium) apples cored, and chopped

1 (3.5 or 3.75 ounce) package instant vanilla pudding

1 ½ cups milk

3 ounces (1/3) cup frozen orange juice concentrate

¾ cup sour cream

Lettuce cups

Serves 10

In large bowl, combine pineapple chunks, peaches, orange sections, bananas, and apples; set aside. In a small bowl combine dry pudding mix, milk and orange juice concentrate. Beat 1 to 2 minutes or until well blended. Beat in sour cream. Fold into the fruit mixture. Cover and refrigerate several hours. Serve the salad in lettuce cups on individual serving plates. Note: If you want to make this up a day in advance, add bananas just before serving. You can also serve it without the lettuce cups too.

Salsa

4 (14.5oz) can diced tomatoes, drained

1/4 chopped onion, white or yellow

1/2 bunch of cilantro

2 jalapenos, blackened

garlic powder

salt and pepper

Cut jalapenos into 6th and fry in oil until completely black and crispy. Add ingredients in blender. Pulse blender until you've reached desired consistency. Test with a chip.

Amy Chapman

Tomato Basil and Mozzarella Fresca Appetizer with Basil Vinaigrette

1 Tomato

1 Mozzarella Fresca chunk

Basil leaves

Vinagrette:

3 T. Extra Virgin Olive Oil

1 1/2 T. Balsamic Vinegar

Juice of 1 lemon

More Basil, about 1 Tablespoon, minced

Salt


Slice the Tomato into several slices. Thinly and gently slice the mozzarella. Give a little salt to both.

Make the vinaigrette by whisking together the olive oil, vinegar, lemon juice, minced basil, and add just a pinch of salt to season it up.

Plate the tomato as pictured, alternating tomato, cheese and laying a basil leaf on top. Drizzle with vinaigrette and serve immediately.

Natalie Riley

Cheesecake Factory Avacado Rolls

Dipping sauce

* 3 -4 teaspoons white vinegar
* 1 teaspoon balsamic vinegar
* 1/2 teaspoon tamarind pulp
* 1/2 cup honey
* 1 pinch powdered saffron
* 1/2 cup chopped cashews
* 2/3 cup fresh cilantro
* 2 garlic cloves
* 2 green onions
* 1 tablespoon granulated sugar
* 1 teaspoon ground black pepper
* 1 teaspoon ground cumin
* 1/4 cup olive oil

Egg rolls

* 1 large avocado, peeled, pitted, & diced
* 2 tablespoons sun-dried tomatoes packed in oil, chopped
* 1 tablespoon minced red onion
* 1/2 teaspoon fresh cilantro, chopped
* 1 pinch salt
* 3 egg roll wraps
* 1 egg, beaten

Directions:

Prep Time: 30 mins
Total Time: 34 mins

1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.
6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
7. Distribute filling evenly onto center of each egg roll wrapper.
8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
9. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
10. Repeat with remaining wrappers.
11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
12. Drain on brown paper bags.
13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce!

The Cheesecake Factory

Avacado Feta Salsa

2 plum tomatoes, chopped
2 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1/3 c. chopped cilantro
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
lemon
salt and pepper to taste

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. I also squirted some lemon juice on it to give it more flavor and to keep the avocados from browning as quickly. Mix in cilantro. Gently stir in olive oil and vinegar. Then stir in feta. Salt and pepper to taste. Cover, and chill for at least an hour. Serve with tortilla chips. *It does not keep long because of the avocado so it is best to make it close to when you are serving it.

All Recipes

Baked Zucchini Sticks

3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated Pecorino Romano cheese (can be found in the spaghetti sauce aisle next to Parmesan cheese)
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Preheat oven to 425°.
In a small bowl, beat egg whites and season with salt and pepper. In a ziploc bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

The Girl Who Ate Everything Food Blog

COOL VEGGIE PIZZA

1 package crescent roll dough
1 package cream cheese, softened
1 ½ teaspoons mayonnaise
1 tablespoon dill weed
Salt and ground pepper to taste

Preheat oven to 350 degrees. Spread crescent roll dough into a 12 inch circle. Pinch seams together to seal. Bake 10-12 minutes until lightly browned. Remove from oven. Cool completely. Blend together remaining ingredients. Spread cream cheese mixture on top of cooled crust.

Toppings: Choose 3, all finely chopped.
Zucchini
Mushrooms
Green or red peppers
Broccoli
Green onions
Tomatoes, seeded
Cucumbers, seeded
Cherry tomatoes

Sprinkle a layer of each vegetable over the cheese layer. Refrigerate before serving. Can make one day ahead of time.

Pampered Chef

CHEESE FONDUE

1 ½ cups milk
1/4-1/2 teaspoon garlic salt or powder
2 ½ ounces grated Parmesan cheese
2 (8 ounce packages) cream cheese

Melt cheese with milk slowly. Stir until thick and smooth. Serve with French Bread-sliced or with toast.

Fruit Salsa with Baked Cinnamon Chips

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2.Preheat oven to 350 degrees.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

The Girl Who Ate Everything Food Blog

Roasted Potato Bites

12 "B" size red potatoes (about 2 inches in diameter), unpeeled
1/4 tsp ground black pepper
1 Tbsp olive or vegetable oil
4 oz chive and onion cream cheese spread
2 garlic cloves, pressed
3 Tbsp sour cream
1/2 tsp salt

Optional toppings such as grated cheddar cheese, bacon bits and snipped fresh chives

Preheat oven to 425°F. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half. Carefully scoop out a small amount of pulp from each potato half using Cook's Corer.

In Classic Batter Bowl, combine oil, garlic pressed with Garlic Press, salt and black pepper. Add potato halves; toss to coat. Place potato halves, hollowed side down, on Medium Bar Pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.

In Small Batter Bowl, combine cream cheese spread and sour cream; whisk until smooth using Stainless Whisk. Attach desired tip to Easy Accent Decorator; fill with cream cheese mixture and pipe evenly into hollowed potato halves. Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.

Makes 24 appetizers

Pampered Chef

Fantastic Focaccia Bread

1 pkg. (10 oz.) refrigerated pizza crust
2 garlic cloves, pressed
2 C. shredded mozzarella cheese, divided
2 oz. Romano cheese grated, divided
2 tsp. dried oregano leaves, divided
2 firm plum tomatoes, sliced

Preheat oven to 375.

Roll pizza crust into a 12-inch circle on 13-inch baking stone using lightly floured pizza roller. Prick dough thoroughly with a fork before adding toppings. Press garlic; spread evenly over crust. Grate half of Romano cheese (1/3 cup) over crust. Sprinkle with 1-cup mozzarella cheese and 1 teaspoon oregano. Thinly slice tomatoes; arrange in single layer over cheese.

Top with remaining mozzarella cheese and oregano. Grate remaining Romano cheese over top. Bake 30-35 minutes or until golden brown and bubbly. Cut into squares; serve hot.

Tip: add onions, peppers and olives

Pampered Chef

Phyllo-Wrapped Asparagus with Red Pepper Aioli

16 medium (about 1/2-inch diameter) asparagus spears (about 1 pound)
1 cup (2 ounces) grated fresh Parmesan cheese
16 sheets (9 x 14 inches) thawed, frozen phyllo dough
Nonstick cooking spray

Aioli
1/2 cup jarred roasted red pepper, patted dry
1 lemon
1 tablespoon chopped fresh parsley
1/2 cup mayonnaise
1/2 teaspoon Italian seasoning
1/2 teaspoon coarsely ground black pepper
1 small garlic clove, pressed

Preheat oven to 450°F. Cut off tough ends of asparagus using Utility Knife, forming 5-inch spears; discard ends. Finely grate cheese using Microplane(R) Adjustable Grater.

Lay one sheet of phyllo on Cutting Board and spray with nonstick cooking spray. Sprinkle with about 1 tablespoon of the cheese. Place second sheet of phyllo over first, pressing together to seal. Cut sheet in half crosswise using Pizza Cutter, forming two rectangles. Place one asparagus spear onto one phyllo rectangle in upper left-hand corner, allowing tip to extend 1 inch past edge of phyllo.

Fold bottom of phyllo up over spear; roll tightly from left to right. Repeat with another asparagus spear and second phyllo rectangle. Place asparagus seam side down on Large Bar Pan with tips toward center. Repeat with remaining phyllo, cheese and asparagus spears. Lightly spray wrapped asparagus with nonstick cooking spray. Bake 8-10 minutes or until phyllo is light golden brown. Remove from oven to Stackable Cooling Rack.

Meanwhile, for aioli, finely chop red pepper using Food Chopper. Zest lemon using Microplane(R) Adjustable Grater to measure 1 teaspoon zest. Juice lemon to measure 2 teaspoons juice. Chop parsley using Pizza Cutter. In Classic Batter Bowl, combine red pepper, lemon zest, juice, parsley, mayonnaise, Italian seasoning, black pepper and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper(R). Serve asparagus with aioli.

Pampered Chef

Bruschetta

Preparation

16 half slices Italian Bread
8 cloves unpeeled garlic sliced in half
seed two medium to large tomatoes - diced
shred 8oz mozzarella cheese
4 Tbsp fresh oregano - minced
16 tsp of olive oil for each slice
sea salt

Procedure

Place bread slices on baking sheet
Toast bread on both sides under the broiler and remove sheet from broiler
Rub garlic on both sides of toast - 1/2 clove for each slice of bread
Spoon on 1t olive oil on each slice
Mound mozzarella on each slice and return sheet to broiler under cheese is melted
Remove sheet from broiler and top each slice with tomato, sprinkle with sea salt to taste, and top off with oregano

Sur La Table

Spinach Artichoke Dip

Ingredients

Makes 3 cups
2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat bar cream cheese
1 can marinated artichoke hearts chopped
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

Directions

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, artichoke hearts, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Martha Stewart