Avocado and Pomegranate Salsa

Avocado and Pomegranate Salsa

Ingredients:
2 avocados, peeled and diced (do not use avocados that are over ripe)
2 T. fresh lime juice
2 c. fresh peeled orange slices, diced
1 c. pomegranate seeds
½ c. green onion, thinly sliced
1 c. cilantro, minced
1/8 - 1/4 tsp. salt
baby arugula (garnish)
lime wedges (garnish)

Mix all ingredients together and let sit for at least 1hr in the fridge. Place arugula in bottom and up the sides of a large martini glass. Garnish with lime wedges and enjoy! While snacking later, I mixed the arugula and salsa together and piled on a chip...YUMMY! Would make a great salad!

Pumpkin Pie Cake Dessert

1 can pumpkin puree (need 2 cups)
1 can evaporated milk
4 eggs, beaten
1 c sugar
2 tsp cinnamon
box of yellow cake mix
1 c melted butter
chopped nuts, optional

Mix pumpkin, milk, eggs, sugar and cinnamon together and pour into greased 9x13 pan. Sprinkle dry cake mix evenly over top; then drizzle melted butter over the cake mix. Sprinkle with chopped nuts, if using.

Bake for 50-55 minutes at 350 degrees. Serve with whipped cream. Optional additions: drizzle caramel sauce over whipped cream; sprinkle cinnamon over whipped cream; add chopped toffee bits over whipped cream. ENJOY!

Warm Olives with Feta

Mix of good olives (Green Italian and Kalamata), sliced
Roasted peppers, sliced and sauteed
Roasted garlic cloves
Chopped, fresh rosemary
Red pepper flakes to taste
Olive oil
Feta cheese, crumbled

Combine first 6 ingredients and top with Feta. Drizzle a bit more olive oil and rosemary over Feta and bake at 350 degrees for about 20 minutes. Serve with a good rustic Italian baguette, sliced.

Watermelon Salad

Cubed watermelon
Crumbled feta cheese
Fresh mint, julienned
Fresh lime juice

Combine all ingredients and enjoy!

Rhubarb Chutney Bruschetta

1 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 Tbsp finely grated peeled fresh ginger
1/2 tsp coarse salt
1/3 c dry white wine, such as Sauvignon Blanc
1/4 c sugar
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
Sliced sharp white cheddar cheese (I used Dubliner)
Sliced rustic baguette, toasted

Heat oil in medium saucepan over medium heat. Cook onion, garlic, ginger and 1/2 tsp salt til onion is translucent, about 5 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil; cook for 1 minute. Add sugar and stir til it dissolves. Stir in half the rhubarb. Bring to a boil. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer til second batch of rhubarb begins to soften, about 2 minutes. Let cool completely. Sample finished chutney and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar. Layer toasted baguette with cheese, then spoon on some chutney.

Joanne's Famous Cookies

1 c butter

1 c white sugar

1 c brown sugar

2 eggs

1/2 c peanut butter

1 tsp baking soda

1 tsp salt

2 tsp vanilla

1 c unground oatmeal (then grind)

2 1/2 c flour

1 1/2 c mix of chocolate chips and butterscotch chips

Mix first 8 ingredients together, then add oatmeal and flour.   Then add in the chocolate and butterscotch chips.  Drop by large spoonfuls onto greased cookie sheets and bake at 375 degrees for about 12 minutes.  Let cool a few minutes before removing from sheet.  Makes 3-4 dozen depending on how large you make them.

Grilled Stuffed Jalapeno's

cream cheese
feta cheese
kalamata olives, chopped
sun-dried tomatoes, chopped
cilantro, chopped
jalapeno's, halved and seeded

Combine first 5 ingredients, to taste, and fill jalapeno's with the mixture. Grill til tender and enjoy!