"These savory tacos are quick and easy."

                                                                                                                                                      25 m6 servings279 cals

Ingredients

✔3 avocados - peeled, pitted, and mashed
✔1/4 cup onions, diced
✔1/4 teaspoon garlic salt
✔12 (6 inch) corn tortillas
✔1 bunch fresh cilantro leaves, finely chopped
✔jalapeno pepper sauce, to taste

Directions

(1)  Preheat oven to 325 degrees F (165 degrees C).
(2)  In a medium bowl, mix avocados, onions, and garlic salt.
(3)  Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
(4)  Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

here are some photos for you and more ideas as well 😊

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"I was looking for a different way to serve fruit, and it just popped into my head! Why not use fruit skewers?"

Ingredients

✔5 large strawberries, halved
✔1/4 cantaloupe, cut into balls or cubes
✔2 bananas, peeled and cut into chunks
✔1 apple, cut into chunks
✔20 skewers

Directions

(1)  Thread the strawberries, cantaloupe, banana and apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.

"Skewer these spicy marinated shrimp with toothpicks to create a yummy appetizer. Toss them with greens to make a special salad."

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Ingredients

✔1 tablespoon vegetable oil
✔2 tablespoons minced fresh ginger root
✔2 limes, juiced
✔2 cloves garlic, minced
✔1 tablespoon soy sauce
✔1/2 teaspoon white sugar
✔1/2 teaspoon crushed red pepper flakes
✔2 pounds large cooked shrimp, peeled, tails on
✔1/2 cup chopped fresh cilantro

Directions

(1)  In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

Footnotes

• *Note; The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

• *Tip; Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

here are some photos for you and more ideas as well 😊

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"This is a pico de gallo recipe that will have everyone asking 'how did you make this?' They will be surprised when you tell them the ingredients include a pickle!"

Ingredients

✔1/2 cup minced onion
✔2 jalapeno peppers, seeded and minced
✔1/4 cup diced red bell pepper
✔1/4 cup minced dill pickle
 4 large tomatoes, seeded and diced
✔1 tablespoon fresh lime juice
✔1/4 cup chopped cilantro
✔salt and pepper to taste

Directions

(1)  In a medium bowl, combine the onion, jalapeno pepper, bell pepper, dill pickle, and diced tomatoes. Stir in lime juice and cilantro; season to taste with salt and pepper. Cover, and refrigerate at least 1 hour before serving, preferably overnight.

"The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe."

                                                                                                                                              1 h 20 m36 servings92 cals

Ingredients

• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
•  1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts

Directions

(1)  Preheat the oven to 300 degrees F (150 degrees C).
(2)  In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
(3)  Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
(4)  Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
(5)  Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

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"Just imagine a cute display of penguins, made with black olives, carrots and cream cheese! You can add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Use frilly toothpicks if you can."

                                                                                                                                 35 m18 servings57 cals

*Ingredients

• 18 jumbo black olives, pitted 
• 1 (8 ounce) package cream cheese, softened 
• 18 small black olives 
• 1 carrot

*Directions

(1) Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.(2) Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

                       More Photos !

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"Quick, easy, and impressive! Cooked shrimp and other colorful munchies are displayed on a Christmas tree created with beet greens wrapped around a cone shape. Vary the size of the cone and type/amount of veggies to personalize this for your party needs. Using purchased sauces for dipping makes this even easier. Display on a colorful Christmas plate and watch the snackers un-decorate!"

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*Ingredients   

• 1 bunch beet greens
• 1 slice process American cheese
• 1 pound cooked medium shrimp with tails intact
• 1 (14.25 ounce) can baby corn, drained
• 1 (6 ounce) can whole black olives, drained
• 1 (5 ounce) jar pimiento-stuffed green olives, drained
• 1 (4 ounce) can jalapeno pepper slices

 *Directions 

(1) Wrap a 9 inch tall Styrofoam cone with aluminum foil, covering completely. Use toothpicks to attach beet greens, with the undersides facing outward, to the cone. Cut off the exposed pieces of toothpick with strong scissors. Place the slice of cheese on a dry serving plate. Set the cone onto the cheese to anchor.

(2) Use frilly toothpicks to attach shrimp, baby corn, black olives, green olives and jalapeno slices to the cone to look like decorations. Scatter any leRover vegetables around the base of the tree. Serve with your choice of colorful purchased dipping sauces, like cocktail sauce, remoulade sauce, or guacamole

                                 more photos 😉

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