LeMoN cHeeSeCaKe FrUiT DiP

1 (6 oz) container Lemon Burst yogurt
1 (7 oz) container marshmallow cream
1 (8 oz) container Whipped cream cheese
Zest of one lemon (Optional)

Pour all above ingredients into a medium size bowl and blend with a mixer until smooth. Mix in zest of one lime if desired. Serve with apples, strawberries, bananas, pineapple, grapes, etc.

Recipe Source: realmomkitchen.com

LoAdEd BaKeD PoTaTo SoUp

4 lg. baking potatoes (I had 8 small to medium leftover baked potatoes that I used)
2/3 C butter
2/3 C flour
1 tsp salt
1/4 tsp pepper
6 C milk (I used 5 cups of skim milk and 1 cup cream)
1 C sour cream (I used reduced fat)
4 thinly sliced green onions
10 bacon strips, cooked and crumbled
1 C shredded cheddar cheese

1. Scrub potatoes, pat dry & cover with foil. Bake for 75 minutes at 350 or until tender; cool completely.(Or use leftover potatoes from another meal)
2. Peel and cube potatoes.
3. In a large pot melt the butter, stir in flour, salt and pepper until smooth. Use a whisk to make sure any lumps from the flour are smoothed out.
4. Gradually add milk a 2 cups at a time. Bring to a boil; cook and stir for a couple minutes or until thickened.
5. Reduce heat to medium-low. Add cubed potatoes. Heat until warm.
6. Garnish with bacon, cheese, and green onions. Yield 8 servings.

Recipe Source: realmomkitchen.com

ScHooLyArD cUpCaKeS

CuPcAkEs.......
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3 squares (3 ounces) semisweet chocolate
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 cup sour cream

FrOsTiNg......
2 cups heavy whipping cream
1/2 cup cocoa powder
1/2 cup granulated sugar
pinch of salt

Preheat the oven to 325 degrees. Line 18 muffin tin cups with paper liners.

Sift the flour, baking soda and salt together and set aside.

In a small microwave-safe bowl, melt the chocolate on 50% power for 1-2 minutes. Stir and continue melting on 50% power for 30 second intervals until the chocolate is melted. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Blend in the vanilla. Add the eggs and beat until the batter is creamy. Blend in the melted chocolate. Add one-third of the sifted dry ingredients and mix just until combined. Add 1/2 of the sour cream and mix. Add another third of the dry ingredients and mix together. Add the other half of the sour cream and mix. Finally add the remaining dry ingredients and beat until well combined.

Fill each muffin cup about 1/2 full. Bake for 10-14 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The key to not drying out these cupcakes is to make sure and not overbake them! Remove the cupcakes to a wire rack and let cool completely.

To make the frosting, combine the cream, cocoa, sugar and salt in a medium saucepan. Gently heat and stir constantly until the sugar has dissolved and the cocoa has blended into the mixture. Remove from the heat and let cool to room temperature. Pour the mixture through a mesh strainer into a medium glass bowl and cover with plastic wrap. Put in the refrigerator until completely chilled.

With an electric mixer, whip the frosting until it is smooth and forms medium peaks and has a spreading consistency. It will be quite firm. Frost and garnish the cupcakes as desired. I use a large piping tip (Wilton 1M tip to be exact) to make the decorative swirly frosting.

Recipe Source: from melskitchencafe.com/adapted from The Chocolate Book by Sara Perry

cHoCoLaTe fUdGe sAuCe

HeAt sLoWlY.....
1/2 cup butter
1/3 cup cocoa
1/2 teaspoon salt
1/4 cup white Karo syrup

aDd.....
3 cups sugar

AdD......
1 can evaporated milk
1 teaspoon vanilla

Do Not Boil!

cUcUmBer aNd ToMaTo SaLaD

Mix together in a bOwL......
2 tomatoes, medium size cut into chunks
2 cucumber, medium size sliced
1 onion chopped

Add dReSSiNg........
1/3 cup apple cider vinegar
1/3 cup sugar
3 tablespoons water
2 tablespoons olive oil

Add seasonings to taste: garlic salt, pepper and basil. Mix together and chill.

PeAcHy FrUit SaLaD

~ Simple and Delicious



1 can (21 ounces) peach pie filling
1 can (20 ounces) pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
2 medium firm bananas, sliced
1 cup green grapes (or purple grapes)
1 cup miniature marshmallows

In a large bowl, combine all ingredients; stir gently. Refrigerate until serving.

Yield: 6-8 servings.

cHiLe LiMe cHiCkEn TosTadAs

~ www.realmomkitchen.com



1 can diced green chilis
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless chicken breasts
1 can fat free refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole

1. Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
2. In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
3. Cover and cook on low for 5 to 6 hours.
4. Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
5. Spread warmed refried beans on tostada shells.
6. Top with hot chicken mixture and any other desired toppings.