Guacamole and Mango Salsa

Guacamole
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
Salt and pepper to taste


Mango Salsa
1 Mango, chopped
1 Jalapeno, finely chopped (remove seeds)
Lime juice
Chopped Cilantro
Salt and Pepper to taste

Strawberry Salad with Poppy Seed Dressing

Yield 6 1 1/2 cup size servings

3 Tbs Sugar
3 Tlbs light Mayonnaise
2 Tbs fat-free milk
1 Tbs poppy seeds
1 Tbs white wine vinegar
1 (10 oz) bag romaine lettuce
1 cup sliced strawberries
2 Tbs slivered almonds, toasted

Combine first 5 ingredients in a small bowl, stirring with a wisk.

Place lettuce in a large bowl; add strawberries and almonds, tossing to combine. Divide salad evenly among 6 plates. Drizzle 1 Tbs dressing over each serving.

***This recipe came from Cooking Light Magazine. I used regular vinegar and 1% milk and decreased the amount of poppy seeds. I also tossed the salad with the dressing before serving. Oh and fresh lettuce (I don't like bagged lettuce!) Very refreshing summer salad

Chocolatey Oatmeal Cake

A few of my friends have asked for this recipe so I have decided to post it.

Chocolatey Oatmeal Cake
*Pour 1 3/4 C. boiling water over 1 C. dry oatmeal.
*Let stand while you cream together:
1/2 C. butter
1 C. firmly packed brown sugar
1 C. white sugar
2 large eggs
*Set aside.
*Sift together:
1 3/4 C. flour
3/4 tsp. salt
1 tsp. baking soda
3 heaping Tbsp. dry cocoa
*Add to the creamed mixture
*Add 1 tsp vanilla
*Fold in oatmeal and 1 C. chocolate chips
*Pour into greased and floured 9x13 inch pan
*Bake at 350 degrees for 40 minutes or until toothpick comes out clean

Frost with your favorite chocolate frosting or simply sprinkle with powdered sugar.

Hearty Sausage Stew

Hearty Sausage Stew
Simple & Delicious Jan/Feb 2010 Pg 27

Prep/Total time: 30 min

½ lb fresh kielbasa or Polish sausage links, cut into ½ inch slices
½ lb Italian sausage links, cut into ½ inch slices
1 medium onion, chopped
1 medium green pepper, chopped
3 ½ cups beef broth
1 can (14 ½ oz) diced tomatoes, undrained
1 cup apple juice
1 Tbsp. minced fresh parsley
1 garlic clove, minced
¼ tsp dried basil
¼ tsp. dried oregano
4 oz. uncooked spiral pasta

· In a large saucepan, cook sausages over medium heat until no longer pink. Remove with a slotted spoon; drain, reserving drippings.
· In the drippings, sauté onion and pepper until crisp-tender. Stir in the broth, tomatoes, apple juice, parsley, garlic, basil, oregano and sausages. Bring to a boil; add pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.

Mexican Cheese Corn Bread

1 pkg. 8 ½ oz corn bread/muffin mix (I used Jiffy)
1 tsp. dried minced onion
½ tsp ground cumin
2 eggs
1/3 cup 2% milk
2 Tbsp. butter, melted, divided
¾ cup shredded Mexican cheese blend, divided

in a small bowl, combine the muffin mix, onion and cumin. In another bowl, whisk the eggs, mild and 1 Tbsp. butter; stir into dry ingredients just until moistened. Fold in ½ cup cheese.

Transfer to a greased 8 in square baking dish. Bake at 400 for 15 minutes. Brush with remaining butter and sprinkle with remaining cheese, bake 2-4 minutes longer or until cheese is melted and a toothpick inserted near the center comes out clean. Serve warm.

Three-Bean Taco Chili

Three-bean Taco Chili
Prep/Total time 30 minutes

2 lbs ground beef
2 cups water
1 can (16 oz) refried beans
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 ½ oz) chili beans, undrained
1 can (15 ¼ oz) whole kernel corn, drained
1 can (14 ½ oz) stewed tomatoes
1 can (8 oz) tomato sauce
1 cup chunky salsa
1 envelope taco seasoning
1 can (2 ¼ oz) sliced ripe olives, drained
1 cup shredded cheddar cheese
in a dutch oven cook beef over medium heat until no longer pink; drain. Stir in everything but cheese. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Sprinkle with cheese. Makes 9 servings

**You can freeze extra chili for up to 3 months. Then thaw in the fride heat in a saucepan and enjoy.

****Serve with mexican cheese corn bread.