Pineapple Salsa

Pineapple Salsa
inspired by Chef Jamie

Ingredients
1/2 a pineapple {or 1 can} roughly chopped
1/3 red onion, diced
1 tomato, chopped
1 jalapeno, deseeded and diced
1 large handful parsley, chopped
1 Tablespoon olive oil
1 Tablespoon lemon juice {or sub lime}
salt and pepper

Method | Simple. Mix together and season to taste. Make sure some of the pineapple juice gets in the mix to ensure it’s extra tasty.

Baked Stuffed Potatoes

6 large Idaho potatoes, pre-baked
1/4 c. butter
1/2 c. green onions, diced
1/4 c. crumbled bacon bits
1 c. shredded colby jack cheese

Scoop out insides of potatoes, leaving enough to make a good shell for freezing and baking. Mash potatoes with butter, green onions, bacon bits, and cheese. Refill potato skins, then wrap each, and double wrap to avoid freezer burn, and label. To cook, thaw potatoes and warm at 400* for 30 minutes, until the cheese is fully melted.

Serve with sour cream, broccoli, or any other toppings you like.

Easy Kettle Corn Recipe

Ingredients:
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt

*Special Equipment – A large pot with lid

Directions:
Heat oil in a large pot over medium-high heat. Add popcorn and sugar giving it a quick stir and then cover with lid. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. *Also, do not attempt to make a batch of this in a dutch oven. I made a second batch thinking it would work and it caramelized to quickly and burned.

Pomegranate Passion Smoothie



1 1/2 cups pomegranate juice
1 cup lowfat vanilla yogurt
2 bananas, peeled
1 cup blueberries, frozen

Directions
Combine all ingredients in a blender, and puree on high until smooth.

Peanut Butter S'mores

Preparation Time: 10 minutes

Servings: 9

Ingredients

3 creamy peanut butter

9 HONEY MAID Honey Grahams, broken crosswise in half (18 squares)

7 OREO Chocolate Sandwich Cookies, coarsely chopped (2/3 cup)

3 hot fudge ice cream topping

1/2 JET-PUFFED miniature marshmallows

Directions

SPREAD 1 tsp. of the peanut butter onto each of 9 of the graham squares. Top each with about 1 Tbsp. of the chopped cookies, 1 tsp. of the fudge sauce and 3 or 4 marshmallows.

COVER each with second graham square to make s'more. Place 4 or 5 of the s'mores on microwavable plate.

MICROWAVE on HIGH 10 to 15 seconds or until marshmallows begin to melt. Repeat with the remaining s'mores. Serve warm.