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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(Apple-Banana-Cinnamon) Oatmeal Bars Servings: Makes 9 delicious bars! You’ll need: 2 bananas 2 eggs ¾ cup skim milk ½ cup sugar or Splenda for baking 1 Tbsp. vanilla ½ cup applesauce 1-1/2 tsp. baking powder 2 cups quick oats 2 tsp. cinnamon 1 tsp. cinnamon sugar* 1-1/2 oz. raisins and/or craisins (optional) Cooking spray Preheat oven to 350º F. Coat an 8 inch square baking dish with cooking spray. Combine the bananas, eggs, milk, sugar, vanilla and applesauce in a medium sized mixing bowl and mix on medium speed until completely blended. Now add the dry ingredients, except the (optional) raisins and/or craisins. Set mixer on low speed and mix completely, stopping to scrap down the sides. Drop in the (optional) raisins and/or craisins last and mix well. Pour mixture into the coated baking dish and bake for 45 minutes. *Before the last 5 minutes of baking time, sprinkle the cinnamon sugar on top and bake an additional 5 minutes. Cool at least 10-15 minutes before slicing into 9 bars. Karen’s Note: Usually, I double this recipe into 2 batches or 2 square glass pans, which will make 18 servings instead of the usual 9. Also, you can refrigerate the leftover or unsliced bars covered with plastic wrap. Our family really love to eat these delicious bars cold with our coffee for a Continental Breakfast! Servings: 24 You’ll need: 10-12 small radishes, washed, trimmed and sliced 8 oz. fat free cream cheese, softened 8 oz. fat free sour cream 6 cloves garlic (or 2 tsp. minced garlic) 6 Tbsp. apple juice, 100% juice – not from concentrate Freshly-ground kosher salt and black pepper – to taste Place radishes in the work bowl of a food processor fitted with a metal blade. Add all other ingredients and puree, until smooth and creamy. Add freshly-ground salt and pepper and puree again. Serve radish dip immediately with whole wheat crackers, baked tortilla chips, crudites or veggie chips. Karen’s Note: Try this recipe adding just as much of the ingredients as needed, until a desired taste is reached (more apple juice can be added, but it will be a little thinner – refrigerating overnight can thicken it somewhat). Add as little or as much salt as needed, but do not over pepper this dip…just a little fresh-ground black pepper goes a long way! |
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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