ONION OLIVE DIP

We were the highest bidders for an "in home Chef experience" at a recent fundraiser, and Krutons Festivities and Botanicals of NWA were wonderful!! 

Initially I planned to set up in the wine cellar, but after talking to Jeff, I didnt want to miss out on any of the cooking action, so I set the table that was right beside the kitchen, so we were able to visit with our friends and the Chef and watch the "cooking show".
It was a fabulous and very fun experience, with an abundance of delicious food, and wines that I had asked a friend to pair with each course, but it was difficult for me to invite someone into my home and not prepare food to share. So I set out appetizers, including an Onion Olive Dip.

Table Set for the Dinner

The Salad Course

Shrimp Cocktail

Dinner - Scallops, Steak, Twice Baked Potato, Bacon Wrapped Green Beans and Homemade Rolls

Jeff flambeing our dessert

Bananas Foster Cheesecake

ONION OLIVE DIP

2 onions, chopped
3 tablespoons olive oil
1 teaspoon dried thyme
salt and pepper
1 tin anchovies
1/2 cup sliced kalamata olives
6.5 ounce container garlic and herb cheese (such as boursin)
squeeze of lemon
Pita chips and fresh vegetables to serve

Heat oven to 500F.
Toss onions, olive oil and thyme and season to taste with salt and pepper. Combine with anchovies, roast for 12 to 15 minutes.
Transfer to a food processor and process with olives and cheese until smooth. Adjust seasonings to taste, transfer to a bowl and garnish with fresh parsley.
Enjoy!

FRENCH LAVENDER POUND CAKE and BLUE CHEESE AND ONION DIP WITH LAVENDER and LEMON LAVENDER BARS and LAVENDER AND HONEY SHORTBREAD

A friend organized an evening out with a group of fabulous ladies, for a Holiday Boutique show. I was amused at the entry fee and the available bar, but shopping is definitely more fun with friends and a glass of chardonnay.
I discovered a booth that sold spices, and was immediately entranced. Following a fascinating conversation with the owners, about food and offering suggestions of local restaurants they should try, I purchased lavender and vanilla sugar, fabulous smoked paprika, and curry powder.
I was very excited to try the latest additions to my cooking arsenal, and baked loaves of French Lavender Pound Cake - one to keep and one to share with a friend.
I have also shared the Blue Cheese and Onion Dip with Lavender, Lemon Lavender Bars and the Lavender Shortbread, food is also definitely more fun with friends and a glass of chardonnay.

FRENCH LAVENDER POUND CAKE

1/2 cup lavender sugar
1 teaspoon lavender buds
4 eggs
1 cup unsalted butter
3/4 cup sour cream
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon grated lemon peel
1 cup powdered sugar
1 tablespoon butter, melted
3 to 4 teaspoons of lemon juice

Heat oven to 325F.
Process the lavender sugar and lavender buds in a food processor (it will be like powdered sugar). Let the eggs, 1 cup of butter and sour cream stand at room temperature for 30 minutes. Grease and flour 2 loaf tins, set aside.
In a medium bowl, stir flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat the lavender sugar mixture, sugar, 1 cup of butter and vanilla with mixer on high speed until light and fluffy, about 4 minutes, scraping sides frequently.
Add eggs, one at a time, beating on medium speed 20 to 30 seconds after each addition. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until just combined. Stir in lemon peel. Spread in pans. Bake 45 minutes.
Cool completely.
Mix powdered sugar, 1 tablespoon butter and lemon juice.
Spoon over cake.
Enjoy!

Recipe adapted from The Spice Market
www.spicemarkettogo.com/‎

BLUE CHEESE AND ONION DIP WITH LAVENDER

2 tablespoons of olive oil
2 tablespoons of butter
2 leeks, chopped
1 onion, chopped
pinch of sugar
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup crumbled blue cheese
black pepper
1 tablespoon lavender, chopped fine

Heat the olive oil and butter in a skillet, cook the leeks and onion for about 10 minutes, over medium-low heat. Add the sugar and continue to cook, stirring occasionally until browned, about 15 more minutes. Remove from the heat and cool.
In a bowl, blend together the mayonnaise and sour cream. Add blue cheese, lots of black pepper and lavender. Gently combine then stir in the onion mixture.
Enjoy!

Recipe adapted from Fresh Approach to Cooking
freshcatering.blogspot.com/2005/.../blue-cheese-and-onion-dip-with.htm...‎

LEMON LAVENDER BARS

1 cup flour
1/3 cup confectioners' sugar, plus more for dusting
1/4 cup cornstarch
3/4 teaspoon salt
1 stick butter, cold and cut into small pieces
1 teaspoon dried lavender
1 cup sugar
3 eggs, plus one egg yolk
1/2 cup fresh lemon juice
zest of 1 lemon

Heat oven to 350F.
Line an 8 inch square baking pan with parchment, leaving a 2 inch overhang.
In a food processor, pulse 3/4 cup flour, confectioners' sugar, cornstarch and 1/2 teaspoon salt to combine. Add butter and lavender, and pulse until the mixture resembles coarse crumbs.
Transfer the dough mixture to the prepared pan, press down to form the crust.
Bake dough until set and golden brown, 20 to 25 minutes. Remove from the oven and set aside.
Reduce the oven temperature to 325F.
In a bowl, using an electric mixer on medium speed, beat sugar, eggs, and yolk until pale yellow. Beat in lemon juice and zest, and remaining flour and salt, until well combined. Pour filling over the still warm crust and bake until filling is set, about 20 minutes. Remove pan from oven and let cool to room temperature, then refrigerate for at least an hour. (I seem to remember the lemon bars were still a bit gooey after cooking, so they may benefit from a longer oven time).
To serve, use the parchment overhang to lift the dessert from the pan. Dust the top with confectioners' sugar and cut into squares.
Enjoy!

Recipe adapted from Country Living, October 2013
www.countryliving.com/recipefinder/‎

LAVENDER AND HONEY SHORTBREAD

1 cup plus 2 tablespoons flour
1 1/3 cups confectioner's sugar, divided
2 tablespoons cornstarch
1/2 cup butter, at room temperature, cut into chunks
2 tablespoons honey
1 teaspoon dried lavender
1 1/2 teaspoons vanilla extract, divided
2 tablespoons cream

Heat oven to 300F.
Mix flour, 1/3 cup of the confectioner's sugar and cornstarch in food processor. Add butter and pulse until coarse crumbs form. Add honey, lavender and 1 teaspoon of the vanilla. Cover and pulse until the dough pulls away from the bowl.
Place dough in a greased tart pan (I made half of the recipe and used two 4 1/2 inch tart pans). Press the top to form a smooth, even layer. Pierce the dough with a fork (I forgot to do this).
Bake for 25 to 30 minutes (I baked my smaller ones for 20 minutes). Place the pan on a wire rack to cool.
Mix the remaining confectioner's sugar, vanilla and cream in a small bowl, until well blended and smooth. Drizzle over the cooled shortbread.
Enjoy!

Recipe adapted from Mc Cormick Gourmet Collection
www.mccormick.com/gourmet‎

CANNELLINI BEAN DIP WITH PIQUILLO PEPPERS

It seems these past couple of weeks have been a time of non-stop reveling, feasting, fun, family and friends.
Starting with Christmas Eve Eve dinner, Christmas Eve appetizers, and of course Christmas Day and Boxing Day. A quick trip out of town after all the Christmas festivities was abbreviated by an irresistible invitation for a festive German dinner, home cooked by dear friends, followed by my husbands birthday celebration, New Years Eve and New Years Day - whew!!
I made this dip for my husband and I to enjoy, while he watched football and the kids and I were taking down the Christmas tree. I love that it is light and healthy - we dipped with celery sticks while the kids enjoyed the toasted baguette.

CANNELLINI BEAN DIP WITH PIQUILLO PEPPERS

1 shallot, chopped
1 garlic clove, coarsely chopped
2 anchovy fillets
1 (15 ounce) can of cannellini beans, drained and rinsed
juice from 1 lemon
1/4 teaspoon ground cumin
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 can of piquillo peppers, drained and finely chopped
2 tablespoons of chopped parsley

In a food processor, combine shallots, garlic and anchovies and pulse until finely chopped. Add beans, lemon juice, cumin and olive oil, process until creamy, scraping down the sides as needed.
Scrape mixture into a bowl, add salt and pepper and fold in piquillo peppers and parsley.
Enjoy!

Recipe adapted from Oprah Magazine, December 2013
www.oprah.com/food.html‎

TRAVEL TUESDAY - LAKE OUACHITA - MY CLEMENTINE and CHUNKY GUACAMOLE and CRAB TOAST CANAPES and SALMON CAKES WITH GREENS and RETRO SPINACH DIP AND PUMPERNICKEL SPEARS

Every summer we take a lake vacation with dear, wonderful friends from Louisiana.
The first year we borrowed a friends cabin, but as our families grew larger, we started renting houses around Beaver Lake. Once our kids were older and safe on a boat without our constant supervision, and after one unfortunate incident with bed bugs, we decided to try spending our week actually on the lake, and rented a house boat.
The last few years, we have met on an 80 foot boat on Lake Ouachita. It is a beautiful, clear lake, filled with islands, with very minimal build up around the shore. We move the boat to a new cove every day, and it is very peaceful. There is not much else to do but read, relax and be out on the water (we take our ski boat and our friends supply lake toys - a canoe, inflatable trampoline, inner tubes), and the Mamas go into town for a day of flea marketing and antique shopping.
We take turns cooking, and this year we decided to put together a cocktail party, and served these little bites.

MY CLEMENTINE

14 ounces vodka
12 ounces fresh clementine juice
6 ounces fresh lime juice
6 ounces Aperol
4 ounces agave nectar
12 ounces chilled club soda

In a pitcher, combine the vodka, clementine and lime juices, Aperol and agave. Stir well.
Refrigerate until chilled, 1 hour. Fill a cocktail shaker with ice. Working in batches and adding fresh ice, shake well and strain into 8 ice-filled collins glasses.
Stir 1 1/2 ounces of club soda into each glass.
Enjoy!

Recipe adapted from Food & Wine, July 2013
www.foodandwine.com/‎

 CHUNKY GUACAMOLE

2 medium roma tomatoes, seeded and finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/4 to a 1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper
2 ripe avocados, halved, seeded, peeled and coarsely mashed
Tortilla chips for serving

In a medium bowl, combine tomatoes, lime juice, olive oil, salt and pepper. Gently stir in mashed avocados. Serve with tortilla chips.
Enjoy!

Recipe adapted from Cooks Secrets, August 2013
www.bhgsip-mediakit.com/r5/showkiosk.asp?listing_id=4521560...‎

CRAB TOAST CANAPES

1 baguette, cut crosswise into 1/2 inch slices

5 tablespoons of olive oil, divided

1 pound lump crab meat

2 tablespoons finely chopped shallots

2 teaspoons finely grated lemon zest

1 tablespoon fresh lemon juice

2 teaspoons finely chopped dill

salt and freshly ground black pepper to taste

Heat oven to 350F. Arrange baguette slices on a large baking sheet and drizzle with 2 tablespoons of olive oil. Bake until golden, 8 to 10 minutes.

In a medium bowl, fold together crab, 3 tablespoons of olive oil, shallots, lemon zest and juice and dill.

Season to taste with salt and pepper. Spoon onto baguette slices.

Enjoy!

Recipe adapted from Oprah Magazine, April 2013

www.oprah.com/food.html‎

SALMON CAKES WITH GREENS

1/4 cup mayonnaise

1/4 cup plus 1 tablespoon chopped shallots

2 teaspoons Dijon mustard, divided

1/2 cup buttermilk

1 1/2 teaspoons fresh lemon juice

1 pound salmon fillet, skin removed and chopped

2 eggs

5 tablespoons drained capers

1/2 cup breadcrumbs

1/4 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons olive oil

8 cups mixed greens

Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and lemon juice in a bowl, set aside.

Combine salmon, eggs, 1/4 cup shallots, capers, breadcrumbs, 1 teaspoon mustard, salt and pepper in another bowl, mix well. Shape into patties. Heat oil in a large skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes, flip and cook until golden, 5 minutes more. 

Divide salad among plates, top with salmon cakes and drizzle with dressing.

Enjoy!

Recipe adapted from Self, April 2011

www.self.com/fooddiet/recipes‎

RETRO SPINACH DIP AND PUMPERNICKEL SPEARS

2 cups pumpernickel bread cubes
1 tablespoon olive oil
1 (10 ounce) package of frozen spinach, thawed and squeezed dry
3 green onions, chopped
1 cup mayonnaise
1 cup sour cream
salt and freshly ground black pepper
6 heads of endive, leaves separated

Cut the bread into small cubes. In a small skillet, toast the cubes with the olive oil over medium-low heat, stirring often, for about 5 minutes. Let cool.
In a food processor, pulse the spinach, green onions, mayonnaise and sour cream until almost smooth, season with salt and pepper.
Spoon the spinach mixture onto the endive spears and top with the bread.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

ROSEWATER CUPID and CHUTNEY CHICKEN SALAD and CURRIED CRAB DIP and MANGO SHRIMP WITH CILANTRO YOGURT SAUCE and CAULIFLOWER AND POTATOES and CHICKEN CURRY

On a recent evening when friends came for dinner, we settled on an Indian theme.
We served the appetizers outside, then moved in to the dining room for a chicken curry and a goat curry, accompanied by naan bread, poppadoms and chutney.

ROSEWATER CUPID

1/4 ounce elderflower liqueur
3 drops rose water
bitters
1 ounce gin
rose champagne

In a champagne glass, add 1/4 ounce elderflower liqueur, 3 drops rose water, and a dash of bitters. Add 1 ounce chilled gin and top off with chilled rose champagne.
Enjoy!

CHUTNEY CHICKEN SALAD

1/3 cup slivered almonds
1/2 cup mayonnaise
1/4 cup greek yogurt
1/3 cup mango chutney
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
5 cups diced cooked chicken
4 green onions, finely chopped
mini fillo tart shells

Heat oven to 350F. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
Whisk together mayonnaise, greek yogurt, mango chutney, curry powder, salt and pepper. Add chicken, green onions and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.
Fill tart shells with chicken salad just before serving.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com › Food › Recipes

CURRIED CRAB DIP

2 tablespoons unsalted butter

1 onion, finely chopped
2 tablespoons minced fresh ginger
2 teaspoons curry powder
3 tablespoons mango chutney, chopped
8 ounces cream cheese, softened
1 cup mayonnaise
2 tablespoons fresh lime juice
2 green onions, thinly sliced
1/4 cup finely chopped cilantro
1 pound lump crabmeat
salt and freshly ground black pepper

In a skillet, melt the butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the chutney, cream cheese, mayonnaise and lime juice and cook, stirring, until smooth and creamy, about 1 minute. Stir in the green onions, cilantro and crab. Season with salt and pepper and cook until the dip is heated through, about 1 minute. Transfer to a shallow bowl, serve with bread and chips if desired.
Enjoy!

Recipe adapted from Food and Wine, December 2009
www.foodandwine.com/recipes‎

MANGO SHRIMP WITH CILANTRO YOGURT SAUCE

1/4 cup cashews
1 tablespoon minced fresh ginger
4 garlic cloves
1 jalapeño, halved and seeded
1 tablespoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 cup mango nectar
2 tablespoons lemon juice
1 cup plain yogurt
salt
1 1/2 pounds large shrimp
2 tablespoons butter, melted
CILANTRO AND YOGURT SAUCE
2 cups cilantro leaves
1 cup mint leaves
1 jalapeño, seeded and coarsely chopped
4 garlic cloves, crushed
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 cup plain yogurt
salt and freshly ground black pepper

In a blender, combine the cashews, ginger, garlic, jalapeño, mustard seeds, garam masala, and turmeric and pulse until the ginger and garlic are finely chopped. Add the mango nectar and lemon juice and puree until smooth. Add the yogurt and 1 tablespoon of salt and pulse to blend. Pour the mixture into a large bowl. Add the shrimp and toss to coat. Refrigerate for 2 hours.
Light a grill. Thread the shrimp on skewers. Drizzle with melted butter and sprinkle with salt. Oil the grate and grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve the shrimp with the Cilantro and Yogurt Sauce.
CILANTRO AND YOGURT SAUCE
In a blended, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season to taste with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from Recipe.com
http://www.recipe.com/mango-shrimp/

CAULIFLOWER AND POTATOES

4 tablespoons vegetable oil
1 large head of cauliflower cut ito 1 1/4 inch florets
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 hot serrano peppers, finely chopped
4 potatoes, boiled, peeled, and diced
salt to taste

Heat oil in a tall sided saucepan, and stir fry cauliflower. Make sure it remains slightly crisp, but also browns in places. Remove cauliflower, add more oil to the saucepan, if necessary, and add cumin seeds, ground cumin, coriander and turmeric. Stir fry mix about 30 seconds. Return cauliflower to saucepan, add serrano pepper and potatoes and stir until cauliflower and potatoes are evenly coated. Season to taste with salt.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2008
www.arkansasonline.com/news/features/food/‎

CHICKEN CURRY

4 chicken breasts
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
2 onions, chopped
4 cloves of garlic (all peeled, 2 minced)
2 tablespoons grated ginger
1 bay leaf
1 lime, sliced
3 cardamom pods
salt
2 tablespoons olive oil
2 tablespoons butter
1 apple, peeled and chopped
2 tablespoons curry powder
3 tablespoons flour
1/2 cup mango chutney

Place the chicken in a medium pot. Add the carrots, celery, 1 onion, whole peeled garlic, 1 tablespoon ginger, bay leaf, lime and cardamom pods, then cover with cold water. Bring to a boil, add a couple of pinches of salt and reduce the heat to a low simmer. Gently poach the chicken for about 35 to 40 minutes or until it is cooked through.
Strain the chicken, reserving the stock. When the chicken is cool enough to handle, chop into bite sized pieces.
Wipe out the stock pot and place back on heat. Add the olive oil and the butter. Add the chopped onion, remaining ginger, apple and curry powder. Once the onion and apple are just tender, sprinkle in the flour, stir then whisk in reserved stock until desired consistency is reached. Bring the mixture to a light simmer to thicken. Add in the chicken and the mango chutney.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2012
www.rachaelray.com/recipe.php?recipe_id=5125

TRAVEL TUESDAY - FAIRFIELD BAY, ARKANSAS - HOT CHICKEN DIP and CRAB MORNAY

We have a wonderful Thanksgiving Tradition, a beautiful legacy inherited from my husbands parents. They had time share properties, and would book multiple condos for the Thanksgiving week - one per family. It is perfect, as every one has their own space, and being somewhere neutral, means no individual has all the stress of hosting.
Although our group doesn't always go to Fairfield Bay, we have spent the last few years there. It is a retirement community that contains, among other things, a bowling alley, ice cream store, a golf course - and offers a schedule of the upcoming weeks activities on arrival - such as Open Pickleball Play and Ukranian Egg Decorating. The Ozark Folk Center and Blanchard Springs Caverns are close by, and we have found some gorgeous hiking areas. But part of the appeal of Fairfield Bay is the limited amount of activities  - we do a lot of relaxing, and the cousins love to play and make their own fun where ever they are.
I love our mealtime schedule, we fend for ourselves and any one who happens to be in reach, at breakfast and lunch, and each family takes an evening to cook. I am always so excited to see what everyone is going to prepare - and was especially curious to see what spread WE were going to lay out this year, as we accidentally left our ice chest, full of the dinner we had planned to serve, languishing in the garage at home. Thankfully our house sitters rescued it - and told us it was the best pork they had ever eaten. I did manage to find the ingredients for the appetizers - so we at least had Hot Chicken Dip and Crab Mornay.
We all cook and contribute to the Thanksgiving Day feast, and I love that, apart from a couple of dishes that have become staples over the years, our family is always open and willing to try new recipes. Each year brings a new method of cooking the turkey, different ways to prepare the stuffing and side dishes, and a changing array of desserts.
I must admit, I used to look at the beautifully set Thanksgiving tables in glossy magazines with longing and envy, but now I wouldn't have our Holiday any other way. Plain white condo crockery, paper napkins, the enormous amount of excitement and chaos with 18 people all trying to get a plate of food in a tiny kitchen, comfortable clothing and wonderful conversation - all adds to our particular, unique, wonderfully special day.

HOT CHICKEN DIP

Heat oven to 350F. Place 2 (8 ounce) packages of cream cheese, softened, and 1 (10 ounce) can of cream of chicken soup in a large bowl. Beat at medium speed with an electric mixer until smooth and fluffy. Stir in 1 (12.5 ounce) can of chicken breast in water, drained and flaked, 1/3 cup coarsely chopped jarred pickled sliced jalapeño peppers, and 1 tablespoon of pickled jalapeno pepper juice from a jar. Spoon into a lightly greased 8 inch baking dish. Bake for 25 to 30 minutes or until the top is browned and bubbly.
Enjoy!

Recipe adapted from Southern Living, March 2013
www.southernliving.com/food/‎

CRAB MORNAY

1/2 cup butter
1 bunch green onions, chopped
2 tablespoons flour
2 cups cream
1 cup grated Gruyere cheese
2 tablespoons sherry
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound crabmeat
1/2 cup chopped parsley

Melt butter in a heavy saucepan over medium-high heat, add onions, and saute 3 minutes or until tender. Whisk in flour, and cook, whisking constantly, 2 minutes. Add cream and cook, whisking constantly, until smooth and sauce begins to bubble. Remove from heat, and stir in cheese until smooth. Stir in sherry, salt and pepper. Gently fold in crabmeat and parsley.
Enjoy!

Recipe adapted from Southern Living, December 2013
www.southernliving.com/food/‎

HOT AND SPICY PIMENTO CHEESE DIP

We must appear to be Halloween misers - it's true we turn off all the lights and don't hand out candy to people who venture to knock at our door on October the 31st. However, the truth is, we sneak out through the garage, and hasten to a friends house in the neighborhood. A wonderful group of neighbors  gather together - the Dads typically take the kids from house to house, trick-or-treating and the Mums stay and hand out sweets and treats (and have a glass of wine).
We have attempted Halloween traditions at our house, but the street lighting is dim, and our sidewalks are uneven and overgrown in parts, so we dont have many brave souls willing to risk a real live fright, like tripping over irregular concrete, for candy.
I loaded up my basket with two big bags of candy, a hostess gift, a bottle of wine, a box of crackers and this Hot and Spicy Pimento Cheese Dip.

HOT AND SPICY PIMENTO CHEESE DIP

1 onion, finely diced
1 (8-ounce) package of cream cheese
1/2 cup mayonnaise
2 cups sharp cheddar cheese, shredded
2 cups pepper jack cheese, shredded
1 (4-ounce) jar of diced pimentos, drained
1 tablespoon hot pepper sauce
salt and pepper
crackers to serve

Heat oven to 350F.
Cook onion in a skillet, until softened, about 6 to 8 minutes. Add cream cheese, mayonnaise, cheeses and pimentos. Remove from heat, add the hot pepper sauce and season to taste with salt and pepper.
Spoon into baking dish and bake for 20 to 25 minutes, or until hot and bubbly.
Serve with crackers.
Enjoy!

PUMPKIN PATCH DIPPERS and AUTUMN LEAVES WITH PEANUT BUTTER DIP

Here are a couple of fun Fall ideas for the kids - although to be honest, I enjoyed them too!! I made the Pumpkin Patch Dippers and Autumn Leaves with Peanut Butter Dip for an after school refreshment, as a cheerful, lighthearted way to greet the kids when they came home with their friends.

PUMPKIN PATCH DIPPERS

Peel a large carrot and cut it into 1/4 inch thick coins. Slide a piece of parsley onto a toothpick, then skewer each coin. Thread a sliced green onion stem onto each toothpick. Serve the "pumpkins" in a plate of hummus.
Enjoy!

Recipe adapted from Family Fun, October 2012
www.parents.com/familyfun-magazine/‎

AUTUMN LEAVES WITH PEANUT BUTTER DIP

LEAVES
Heat oven to 400F.
Use a cookie cutter to make leaf shapes, spritz them with cooking spray, and sprinkle with raw sugar.
Bake for 3 to 4 minutes.
Enjoy!

Recipe adapted from Parents Magazine, October 2009
www.parents.com/recipes/‎

PEANUT BUTTER DIP
8 ounces of cream cheese, softened
1/2 of an 8 ounce container of whipped topping
1/4 cup apple butter
1/2 cup smooth peanut butter

Mix all ingredients together.
Enjoy!

BUFFALO CHICKEN DIP

I wanted to celebrate the end of the first week of school, with a Happy Hour - to allow the kids to play and the parents to chat and relax.
I had a full and busy week, and a full and busy day, so kept it very simple - beyond cleaning my house, buying a fruit tray, and baking refrigerated cookie dough, I didn't do much at all.
However, I had been craving this Buffalo Chicken Dip, and wanted to make it for a crowd, as it is extremely difficult for me to stop eating it once I start, so the more people I can share it with, the better!

BUFFALO CHICKEN DIP

2 (10 ounce) cans of chunk chicken, drained
2 (8 ounce) packages of cream cheese, softened
1 cup of ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot)
1 1/2 cups shredded cheddar cheese
1 bunch celery, cleaned and chopped into pieces
crackers

Heat chicken, cream cheese and ranch dressing in a skillet, until warmed through. Add the pepper sauce and the cheddar cheese. Cook, stirring until blended and heated through.
Transfer mixture to a slow cooker, cover and cook on Low setting until hot and bubbly.
Serve with celery sticks and crackers.
Enjoy! and please share recipedoodle with your friends!

Recipe adapted from All Recipes
http://allrecipes.com/recipe/buffalo-chicken-dip/

COCONUT LEMON SOUR and TUNA AND CAPER DIP and COCONUT LIME CHICKEN TACOS and BANANA SOUR CREAM MASCARPONE CAKE

I invited friends over for cocktails by the pool - but we moved up to the back deck once the kids, chilly and exhausted from swimming, decided they would rather play indoors.
We Mums could faintly hear the music from the Ice Cream truck at the park, and in an attempt to entice the kids outside once more, I called one of the drivers I know - a better connection than Santa Claus this balmy time of year - and not 6 minutes later, he was in our driveway dispensing his frozen treats, and merry music - the kids were ecstatic!
I developed my menu for the adults, around the Coconut Lemon Sour cocktail - which I had first tried at a friends informal gathering, and was excited to replicate and share.

COCONUT LEMON SOUR

2.5 ounces of coconut water
1.5 ounces of coconut vodka
.75 ounces of lemon juice
.75 ounces of simple syrup or agave nectar

Mix all ingredients together and pour over ice.
Enjoy!

Recipe adapted from PF Changs Bar Drinks
quizlet.com/5964635/pf-changs-bar-drinks-flash-cards/‎

TUNA AND CAPER DIP

In a medium bowl, mix together 1 can (5 ounces) of tuna packed in oil, drained, 1/3 cup sour cream (I used fat free), 1/4 cup fresh parsley chopped, 2 teaspoons of capers, drained and chopped, two anchovies, chopped, 1 teaspoon of fresh lemon juice and a pinch of red pepper flakes.
Season with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from Martha Stewart Everyday Food
www.marthastewart.com/everydayfood‎

COCONUT LIME CHICKEN TACOS

2 to 3 chicken breasts
1 can coconut milk
1 teaspoon ground cumin
zest and juice of 1 lime
splash of hot sauce
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped
tortillas
1 avocado, peeled, pitted and chopped

Combine the chicken breasts, coconut milk, cumin, lime zest and juice, and hot sauce. Simmer until chicken is cooked through. Coarsely chop chicken and return to the pot, continue cooking until liquid has mostly boiled away. Season with salt and pepper, remove from the heat and stir in the cilantro. Divide among the warmed flour tortillas, or tortilla cases (I cut rounds from the tortillas, put them into mini muffin pans, and baked them for 7 to 10 minutes at 375F until they were lightly browned and crisp).
To serve, top each tortilla with avocado.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, July 2012
www.arkansasonline.com/news/features/food/‎

BANANA SOUR CREAM MASCARPONE CAKE

1 package yellow cake mix
3 eggs
1 cup mashed bananas
1/2 cup sour cream
1/2 cup mascarpone
1/4 cup oil
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla essence
4 cups powdered sugar

Heat oven to 350F.
Beat cake mix, eggs, bananas, sour cream, mascarpone and oil with mixer on low until moistened, scraping bottom of bowl as needed. Beat on medium speed for 5 minutes.
Pour into greased 13 by 9 inch pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
Beat cream cheese and butter with mixer on medium until blended, add vanilla essence. Gradually add sugar, beating well after each addition.
Remove cake from pan, carefully cut cake crosswise in half.
Place 1 cake half, top side down, on a plate, spread the top with frosting. Top with the remaining cake half, frost the top and sides.
Enjoy!

Recipe adapted from Food and Family, Winter 2009
www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding....‎

HERBED GOAT CHEESE DIP and SWEET PEA CROSTINI and SPRING VEGETABLE AND GOAT CHEESE DIP

There have been several occasions lately that involve visiting friends, bearing an appetizer and a bottle of wine - perhaps something to do with the warmer weather, longer days, and kids being out of school.

The essence of these gatherings is always to relax and have fun and catch up with a gorgeous group of ladies - apparently I have my own theme going that includes toasted baguette and goat cheese.

HERBED GOAT CHEESE DIP

In a medium bowl, beat 2 tablespoons of whipping cream until thickened. Stir in 3.5 ounces of crumbled goat cheese, 1/4 cup of snipped herbs (I used oregano, parsley, dill and tarragon), a finely chopped shallot, finely grated peel from one lemon, and a clove of minced garlic. Stir to combine, season to taste with salt and freshly ground black pepper. Thin with additional cream if desired.

Serve with toasted baguette slices.

Enjoy!

Recipe adapted from Better Homes and Gardens, March 2013

www.bhg.com/recipes/‎

SWEET PEA CROSTINI

1 14 ounce package frozen sweet peas, thawed
3 garlic cloves, chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
salt and freshly ground pepper to taste
french baguette slices, toasted
1/2 cup crumbled goat cheese

Place peas and garlic in a food processor, add olive oil and lemon juice, season with salt and pepper to taste. Cover and chill 2 hours.
Spoon pea mixture onto toasted baguette slices, sprinkle with goat cheese.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com › Food › Recipes

SPRING VEGETABLE AND GOAT CHEESE DIP

1 cup 3/4 inch pieces asparagus
2 tablespoons unsalted butter
1 cup chopped leeks
2 tablespoons flour
1 1/4 cups whole milk
1 cup grated cheddar
salt and freshly ground black pepper
1 (14 ounce) can of chopped artichoke hearts in water, drained
1/2 cup peas
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1/2 teaspoon finely grated lemon zest
6 ounces crumbled fresh goat cheese, divided

Heat oven to 450F.
Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, let cool.
Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour, gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened, remove from heat. Add cheddar, whisk until cheese is melted and mixture is smooth. Season to taste with salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, parsley, lemon zest and 4 ounces of crumbled fresh goat cheese.
Transfer mixture to a baking dish, arrange asparagus tips on top and dot with another 2 ounces of goat cheese. Bake until golden brown and bubbling, 15 to 20 minutes. Let rest for 5 minutes before serving.
Enjoy!

Recipe adapted from Epicurious
http://www.epicurious.com/recipes/food/views/Spring-Vegetable-and-Goat-Cheese-Dip-395040

CRAWFISH DIP and SAUCY CRAWFISH WITH WHOLE CORN GRITS

We were fortunate to be invited to two crawfish boils this past weekend and definitely relished the fresh, delicious crustaceans superbly seasoned and tipped out on newspaper covered tables with corn on the cob, whole heads of garlic, potatoes and artichokes.
Crawfish season is usually from March until June, when they can be enjoyed at their plumpest, with their relatively soft shells making them easier to peel. Although this celebrated season is coming to an end, the frozen meat is easy to find year round in the freezer section of the store, making it easy to indulge in these recipes any time.

CRAWFISH DIP

1/2 cup butter
1/2 cup green onions, sliced
1 red pepper, diced
1 (1 pound) package frozen, cooked, peeled crawfish tails, thawed and undrained
2 garlic cloves, minced
1 (4 ounce) jar diced pimiento, drained
2 teaspoons creole seasoning
1 (8 ounce) package cream cheese, softened
baguette slices, to serve

Melt butter in a saucepan over medium heat, add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients, cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted baguette slices.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com/

SAUCY CRAWFISH WITH WHOLE CORN GRITS

GRITS
3 1/2 cups milk, divided
1 1/2 cups fresh corn kernels
1 chipotle chile, canned in adobo sauce
1 1/2 cups water
1/2 teaspoon salt
1 cup uncooked grits
1/2 cup shredded cheddar cheese
3 tablespoons sour cream (can use light)
CRAWFISH
1 1/2 tablespoons flour
2 teaspoons olive oil
1/4 cup chopped andouille sausage
2/3 cup chopped green bell pepper
1 tablespoon garlic
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
2 teaspoons tomato paste
8 ounces of cooked crawfish tail meat (about 1 2/3 cups)
1 cup milk
1/4 cup sour cream
1/4 cup chopped fresh chives, divided

To prepare grits, combine 1/2 cup milk, corn and chipotle chile in a blender. process until the corn is coarsely chopped.
Combine remaining 3 cups milk, 1 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan, bring to a simmer over medium-high heat. Gradually add grits, stirring with a whisk. Cover, reduce heat, and simmer 11 minutes or until thick, stirring frequently.
Remove from heat, add cheese and 3 tablespoons of sour cream, stirring until cheese melts. Keep warm.
To prepare crawfish, place flour in a large nonstick skillet over medium heat, cook 4 minutes or until lightly browned, stirring frequently. Remove flour from pan, set aside, wipe pan clean.
Return pan to medium heat. Add oil and sausage to pan, cook 3 minutes, stirring occasionally. Add onion, bell pepper, garlic thyme, and 1/4 teaspoon salt, cook 3 minutes, stirring occasionally. Add reserved flour, tomato paste, and crawfish, cook 1 minute, stirring frequently. Remove from heat. Stir in 1/4 cup sour cream. Sprinkle 1 tablespoon chives over crawfish mixture. Stir 3 tablespoons chives into grits, serve with crawfish mixture
Enjoy!

Recipe adapted from Cooking Light, August 2012
www.cookinglight.com/food/recipe-finder/‎

GARBANZO BEAN AND BACON DIP WITH ROSEMARY PITA CHIPS and GRAPE LEAVES WITH BEEF AND GOAT CHEESE

After our new neighbors moved in, it took us a while to meet the sweet and fabulous family - and we were so glad we did.
Rolf and Jesse became work out partners - heading to the gym most mornings, the talented couple turned a  ramshackle property into an absolutely beautiful home, they gave us wonderful suggestions and advice when we took a recent trip to Asheville, North Carolina, we got to try Wisconsin treats such as cheese curds and Garretts Popcorn and it was always such a pleasure to see them around the neighborhood.
They insisted on hosting their own farewell party when they moved back to Wisconsin, something to do with an immovable vat of beer, but they did welcome appetizers. The Bean and Bacon Dip initially called for white beans, but since I was making Dolmas, I decided to go for more of a Mediterranean theme and substitute garbanzo beans.
Although we miss our friends, I don't miss the moaning and inertia from my husband after he returned from a particularly grueling exercise session.

GARBANZO BEAN AND BACON DIP WITH ROSEMARY PITA CHIPS

CHIPS
1/2 teaspoon dried crushed rosemary
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
3 pita breads, cut into wedges
DIP
4 bacon slices, chopped
4 garlic cloves, minced
1/3 cup chicken broth
1 (15 ounce) can of garbanzo beans, drained
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon paprika

Heat oven to 350F.
To prepare chips, combine dried rosemary, salt, garlic powder and black pepper. Arrange pita wedges in a single layer on a baking sheet. Lightly coated with cooking spray and sprinkle evenly with rosemary mixture. Bake for 15 to 20 minutes, or until golden.
To prepare dip, cook bacon in a small pan over medium heat until crisp. Remove and set aside. Add garlic to the pan, cook 1 minute, stirring frequently. Add broth and beans, bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
Combine bean mixture, green onions, lemon juice, hot sauce, salt and paprika in a food processor, and process until smooth. Spoon mixture into a bowl, stir in bacon.
Serve with pita chips.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/‎

GRAPE LEAVES WITH BEEF AND GOAT CHEESE

1/4 pound lean ground beef
2 tablespoons olive oil
4 ounces goat cheese
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
grape leaves

Heat a skillet over medium heat. Add beef and cook for 5 to 10 minutes, until no longer pink. Set aside.
Heat grill to high. In a large bowl, combine 2 tablespoons olive oil, beef, goat cheese, thyme, basil, rosemary, parsley, salt, pepper and lemon juice. Taste and adjust seasonings as needed.
Place a grape leaf on a work surface. Scoop a spoonful of goat cheese mixture into the center. Fold the sides over the filling, starting from the end closest to you, gently roll up into a packet. Brush with olive oil and set aside. Continue with remaining leaves and filling.
Place packets seam side down onto the hot grill and cook for 1 minute, turn and cook for another minute, or until cheese is soft.
Enjoy!

Recipe adapted from Shape, July 2012
www.shape.com/healthy-eating/healthy-recipes

ARTICHOKE SPREAD

There is something truly marvelous about a Friday afternoon, when it is pleasant enough to be outside, but not yet too hot, the entire weekend ahead to be enjoyed. Gathering together friends for a quick catch up and a glass of wine before dispersing to the various activities the evening has to offer.
Even though there is currently not a Friday in sight, I just finished up this flavorful artichoke spread, left over from the last happy hour, recalling memories of the relaxing wonderful time, and the excellent start to a busy, fun weekend.

ARTICHOKE SPREAD

1 bulb garlic
1 tablespoon olive oil, plus more for drizzling
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 14 ounce can of artichoke hearts
1 tablespoon fresh parsley, chopped
1 teaspoon fresh oregano, chopped
roasted carrots and bread to serve

To roast garlic, heat oven to 350F. Trim off the top of the garlic bulb to expose the cloves. Peel away the excess skin from the sides of the bulb. Place the garlic bulb in a shallow baking pan and lightly drizzle the top of it with olive oil. Sprinkle with salt and pepper. Cover with foil and bake for 40 minutes until cloves are soft and lightly brown on top. Squeeze the cloves to remove the soft garlic from the bulb.
Place the garlic, 1 tablespoon of olive oil, artichoke hearts, parsley, oregano, salt and pepper in a food processor. Process until smooth. Re-season to taste.
Enjoy!

Recipe adapted from Shape, April 2004
www.shape.com/healthy-eating/healthy-recipes

SMOKED TROUT HORSERADISH DIP and OATCAKES and EDAMAME BRUSCHETTA and CREAMY LEMON NUT BARS

We just had what I call a wild and wonderful weekend of entertaining - we had friends over 4 days in a row - lots of fun cooking, excellent company and great conversation.
The fabulous ladies from book club helped get the festivities started. We met on Thursday night, and chatted, divulged, expressed, articulated, gabbed, shared, laughed long and laughed hard and even managed to talk about the book for about 3 minutes. It is an incredible group, and I very much look forward to our gatherings every month. My intention was to keep the menu light and fresh, with an eye to spring.

SMOKED TROUT HORSERADISH DIP

11.25 ounces of smoked trout
1/2 cup mayonnaise
1/2 cup sour cream (I used reduced fat mayo and sour cream with good results)
2 tablespoons chopped fresh dill
2 tablespoons horseradish, or to taste

Discard skin and any bones from trout. Stir mayonnaise, sour cream, dill and horseradish together. Gently mix in trout and season with salt and pepper to taste. Serve with bread.
Enjoy!

Recipe adapted from epicurious
www.epicurious.com › recipes & menus

 OATCAKES

110 grams of rolled oats
3/4 cup wholemeal flour
1/2 cup self-rising flour
2 tablespoons brown sugar
1 teaspoon salt
110 grams of butter, chopped
1 large egg, beaten

Heat oven to 190 C.
Process oats to a fine but still grainy consistency. Mix with flours, brown sugar and salt. Rub in butter until mixture resembles breadcrumbs.
Lightly mix in egg and turn on to a surface dusted with flour. Knead briefly and shape into a ball. Roll out to 5mm thick and cut into rounds. Bake on trays 20 minutes. Cool.
Serve with assorted cheeses.
Enjoy!

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/entertaining.asp

EDAMAME BRUSCHETTA

Cut a baguette into slices, toast. In a food processor, blend 12 tablespoons of shelled edamame, 8 tablespoons of grated parmesan, 8 basil leaves, 2 tablespoons of water, 2 tablespoons of olive oil, 2 teaspoons of sherry vinegar, until smooth. Season to taste with salt and pepper. Top each with chopped red bell pepper, and basil leaves.
Enjoy!

Recipe adapted from Self Magazine
www.self.com/fooddiet/recipes

CREAMY LEMON NUT BARS

1/2 cup butter, softened
1/3 cup powdered sugar
2 teaspoons vanilla
1 3/4 cups flour, divided
1/3 cup pecans, chopped
8 ounces cream cheese, softened
2 cups sugar
3 eggs
1/2 cup lemon juice
1 tablespoon grated lemon peel
powdered sugar

Heat oven to 350F.
Line a 13 by 9 inch baking pan with foil, spray with cooking spray.
Mix butter, powdered sugar and vanilla in a large bowl. Gradually stir in 1 1/2 cups of the flour and pecans. Press dough firmly on bottom of prepared pan. Bake 15 minutes.
Beat cream cheese and sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 cup flour and eggs, beat until blended.
Stir in lemon juice and peel. Pour over baked crust in pan. Bake 30 minutes or until set. Remove from oven, cool completely. Sprinkle with powdered sugar and cut into bars.
Enjoy!

WARM OLIVE SAUTE and WARM PIQUILLO CRAB DIP

We've not been the best of neighbors in the 11 years that we have lived in this house. Oh nothing awful like loud parties at all hours, hurling trash over the fence or having broken down cars on the front lawn, but we definitely haven't reached out as much as I think we should have.

We finally made a time to invite the wonderful people that surround us, both new and established, for an informal Happy Hour, and what a fabulous hour (or more) it was. 

It was fabulous even though my youngest sampled a "grape" - which was actually a very spicy olive from the warm olive saute - that not only burned his mouth and throat, but also his eyes which he had rubbed with his spice speckled fingers. It was fabulous even through my attempt to be a gracious hostess while rinsing eyes out with water and calming a wailing child, because at the end of it all, I simply remembered the warmth and joy of spending time with our neighbors.

WARM OLIVE SAUTE 

Saute peel from 1 lemon, 1 teaspoon minced garlic, 3/4 teaspoon fennel seeds, and 1/2 teaspoon crushed red pepper, in 1/3 cup of hot olive oil in a skillet, for 1 minute. 

Add 1 1/2 cups mixed olives, 10 peppadew peppers, 1 cored and sliced fennel bulb and 1/2 cup roasted, lightly salted almonds.

Cook, stirring occasionally, 5 to 7 minutes, or until fennel is crisp tender.

Enjoy!

Recipe adapted from Southern Living, December 2009

www.southernliving.com › Food › Recipes

WARM PIQUILLO CRAB DIP

1 pound lump crab, picked over
1/4 cup mayonnaise
1/4 cup creme fraiche
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 tablespoon dijon mustard
2 teaspoons fresh lemon juice
1 cup manchego cheese, shredded
9 ounces of piquillo peppers, drained and cut into strips

Heat oven to 350F.
In a bowl, combine the crab, mayonnaise, creme fraiche, parsley, chives, mustard, lemon juice and 3/4 cup of the manchego cheese. Spread the crab mixture in a baking dish. Sprinkle with the remaining cheese, and top with the piquillos. Bake about 20 to 25 minutes, until cheese is melted and the dip is warmed through.
Enjoy!

Recipe adapted from Food and Wine, September 2008
www.foodandwine.com/monthly/september-2008

ROASTED PUMPKIN GUACAMOLE

After all the whirl and wonderful fun of holiday entertaining,  I was ready to appreciate a little simple, unembellished eating.
I was charmed by this Roasted Pumpkin Guacamole - by the twist on a familiar dish. I loved the crunch of the pumpkin seeds and the freshness of the lime juice and avocados mixed with the earthiness of the pumpkin. It was delicious with corn chips and lightly toasted bread, but would also work well as an accompaniment to fish or chicken, or tossed with salad greens.

ROASTED PUMPKIN GUACAMOLE

1 1/2 teaspoons olive oil
1 cup of pumpkin or butternut squash, peeled and cut into 1/2 inch cubes
1 teaspoon salt
2 avocados
1/2 cup finely chopped sweet onion
3 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup toasted pumpkin seeds
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Heat oven to 375F.
Place pumpkin on a cookie sheet, toss with half the olive oil and season with salt. Roast pumpkin about 15 minutes, until just tender. Remove from oven, cool to room temperature.
Halve the avocados, remove pits, leaving the skin intact. Cup one half at a time in palm, score flesh with paring knife in a grid. Spoon avocado flesh into bowl. Add onion, lime juice, jalapeno, cilantro, pumpkin seeds, remaining olive oil, cumin and pumpkin. Season to taste with salt and pepper. Gently stir together.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine