Good Morning! After about a month of my request to post this wonderful recipe…I would like to thank Stacy’s Pita Chips for this recipe. Here is their wonderful holiday and party dip (otherwise known and Olive/Tomato Salsa) recipe that I actually made last weekend, so enjoy! -Karen You’ll need: 1 jar stuffed green olives, drained 1 can pitted black olives, drained 4 Roma tomatoes, tops removed 1 bunch green onions 2 Tbsp. extra virgin olive oil 2 Tbsp. red wine vinegar Place ingredients in food processor and pulse, until all ingredients are completely chopped. Chill and serve with cheese, whole wheat crackers or baked pita chips that you can make yourself, or even save time and money and purchase my recommended Stacy’s Pita Chips at your local supermarket. Karen’s Note: To “kick” this recipe up a “notch” just add about 2 Tbsp. of pickled jalapeno slices or 2 fresh jalapenos to the food processor for a spicier dip. You can find Stacy’s Pita Chips on Facebook at http://www.facebook.com/stacyspitachips.
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Servings: 8 You’ll need: 1 (12-14 oz.) bag frozen peach slices 1 cup (8 oz.) lemon lime soda pop 1 cup all-purpose flour 1/4 cup sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt (optional) 4 Tbsp. light butter, softened Non-stick cooking spray Preheat oven to 350 degrees F. Spray a 9-inch round glass baking dish with non-stick cooking spray. Arrange the frozen peaches in a single layer in the non-stick coated baking dish. Set aside. In a medium mixing bowl whisk together flour, sugar, baking powder and baking soda and (optional) salt. Using a fork, incorporate softened light butter to the flour mixture, until it is crumbly. Sprinkle crumbly flour mixture over the layer of peach slices. Slowly pour the lemon lime soda pop evenly over the peach slices and flour topping mixture. Bake about 40-45 minutes. Let cool about 10-15 minutes before serving 8 servings with a large serving spoon. Karen’s Note: Serve while still warm with a scoop of fat free cool whip, vanilla ice cream or yogurt or allow to complete cool and store in a covered container, until ready to serve…enjoy! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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