Avacado Salsa

I realize this picture is not the best, that's because I took the picture the next day. It looks better when it is fresh. I made this as my appetizer for our ward's progressive dinner and had so many people request this recipe that I thought I better post it. Anyway, this came from my sister, JoAnn (thx sis!). This is serious chick food! lol (ask Bryan abt that!)

Avocado Salsa

1 can corn, drained
1 can black olives, drained and sliced
1 can black beans, rinsed and drained
1 1/2 cups sliced green onions
1 1/2 cups diced roma tomatoes
3 large avocados, diced
1 pkg Good Seasons Italian dressing prepared using olive oil and vinegar (I used apple cider vinegar)

Mix all together and serve with tortilla chips. This is definitely a crowd pleaser!

Red Velvet Cupcakes

RED VELVET CUPCAKES

2 1/2 C flour
1/2 C cocoa powder
1 tsp baking soda
1 tsp salt
1 C butter, softened
2 C sugar
4 eggs
1 C plain greek yogurt
1/2 C milk
1 (1 oz.) bottle red food color
2 tsp vanilla

VANILLA CREAM CHEESE FROSTING

1 8oz package cream cheese, softened
4 Tbsp softened butter
2 Tbsp plain greek yogurt
2 tsp vanilla
1 16oz box powdered sugar

FOR THE CUPCAKES:
In a medium bowl, MIX flour, coca, baking soda, and salt. In a larger bowl, BEAT butter and sugar w/electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in yogurt, milk, food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full. BAKE in preheated 350° oven for 20-25 mins. Cool in pans 5 mins. Remove from pans; cool completely.

FOR THE FROSTING:
Beat all ingredients in large bowl until light and fluffy. Gradually beat in powdered sugar on medium speed until smooth. Spread over cooled cupcakes.

ENJOY!

Chicken Noodle Soup

2 tablespoons of olive oil
1 yellow onion
2 cups of chopped celery
2 cups of cut carrots or 1 bag of mini peeled carrots
10 cups chicken stalk (homemade, canned or chicken bullion)
1 small bag of frozen corn
1 package of Rotini Noodles
1 rotisserie chicken shredded, preferably from Costco
1 tsp dried parsley
salt and pepper
*optional - 1/2 head of cabbage chopped up

In large pot, heat up olive oil. Saute onions and celery until onions are soft. Add chicken stalk and bring to a light boil on med/high heat. Add Carrots and boil for 10 minutes or until carrots are fork tender. Add Rotini noodles and cook for recommended time on package. (If adding cabbage add at same time as noodles.) After noodles are cooked, add parsley, corn and shredded chicken and bring back to boil for a few minutes. Season with Salt and Pepper to taste and enjoy!!

In our family, we like to serve this Chicken Noodle Soup over Mashed Potato's. Sounds weird but it is really good!!

If you can't get a Costco rotisserie, I recommend Walmart rotisserie chicken. The other grocery stores chickens tend to be smaller and more expensive.

Banana Oatmeal Cookies

Banana Oatmeal Cookies w/Chocolate chips & almonds




3/4 C all-purpose flour
3/4 C oat flour
3/4 C sugar (I use part turbinado sugar which is less processed than white)
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3/4 C apple sauce
1 egg, beaten
1 C mashed ripe bananas
2 C rolled oats
1 C semi-sweet chocolate chips
couple big pinches of sliced almonds

Preheat oven to 400°F.

In a large bowl, stir together the flour, sugar, baking soda, salt, & cinnamon. Cut in the shortening until almost no lumps remain. Stir in the egg and bananas; mix well. Stir in oats and chocolate chips. Drop by teaspoonfull 2" apart onto ungreased cookie sheets.

Bake for 15 minutes or until edges are browned. Remove from pans immediately to cool on wire racks.