Mozzarella, Tomato, and Avocado Salad

by Ashley Sorenson

1 container cherry tomatoes, cut in half
1 carton mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, chopped
2 tablespoons fresh parsley, chopped
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper to taste
Baguette, optional

In a large bowl, combine the tomatoes, mozzarella, basil and parsley. Set aside. In a small bowl, whisk the lemon juice, oil, salt and pepper. pour over the tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving. Just before serving the salad, stir in chopped avocado. Serve salad with toasted baguette.

Pasta Can Salad

by Anjelica Wolf

1 box bowtie pasta
1 can of corn, drained
1 can of green beans, drained
1 can kidney beans, rinsed and drained
1 package cherry tomatoes cut in half
1 package real bacon bits
1/4 to 1/2 bottle of Kraft Parmesan Balsamic Vinaigrette dressing

Cook pasta according to directions on box, toss with all other ingredients, chill and serve 

Too Much Chocolate Cake

by Maureen McWilliams

1 (18.25 oz) package Devil's food cake mix
1(5.9 oz) package instant chocolate pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs, beaten
1/2 cup warm water
1 tablespoon instant coffee
2 cups mini semisweet chocolate chips

Preheat oven to 350. In a large bowl, mix together cake and pudding mixes, sour cream, oil, beaten eggs, water, and instant coffee. Stir in chocolate chips. Pour into a well greased 12 cup bunt pan. Bake 50-55 minutes. Cool for 1 1/2 hours before inverting. Top with powdered sugar if desired

Refried Bean Dip

by Ivelisse Morales

Somehow I missed taking a picture of this dish! Sorry, Ive!

1 can refried beans

1/2 cup Mild Chunky Taco Salsa

1/4 cup diced green chili

1/2 cup shredded cheddar cheese

Mix all the ingredients and enjoy with your favorite chips!

Tres Leches Cake

by Mary Hossier

Chicken Empanadas

by Megan Melin

Makes: 12 empanadas

Prep Time: 20 minutes (+1 hour wait time for dough to chill)

Cook Time 17 minutes

Bake Time: 18 minute @ 400

Dough:

·         2.5 cups all-purpose flour

·         ¾ cup yellow cornmeal

·         2 T sugar

·         1 t salt

·         ½ cup cold unsalted butter

·         1 egg

Filling:

·         1 medium size onion, chopped

·         1 green pepper, seeded & chopped

·         2 cloves garlic, sliced

·         1 T chile powder

·         1 small zucchini, trimmed & chopped

·         1 jalapeño pepper, seeded & chopped

·         1 pound ground chicken

·         2 T tomato paste

·         1 ounce unsweetened chocolate, chopped

·         ¼ cup sugar

·         ½ t salt

·         1 T fresh lime juice

·         1 egg, mixed with 2 T water

Directions:

1.       Dough: In a food processor, combine flour, cornmeal, sugar and salt. Pulse to blend. Cut up butter; add to processor. Pulse until incorporated. Add egg and ½ water. (Note- I usually have to add 1 ½ to 2 cups beyond what the recipe calls for). Pulse until dough begins to hold together. Gather dough into a disk, refrigerate at least 1 hour.

2.       Filling: Coat a large nonstick pot with nonstick cooking spray. Heat over a medium heat, and add onions, green pepper, garlic and chile powder. Cook 5 minutes. Add zucchini and jalapeno. Cook another 3 minutes, adding a little water if too dry. Stir in chicken, breaking apart with a spoon. Cook 6 minutes, until chicken is no longer pink. Stir in tomato paste, chocolate, sugar and salt. Cook 3 minutes to blend flavors. Remove from heat and stir in lime juice. Remove from heat and stir in lime juice. Let cool.

3.       Heat oven to 400 degrees. Divide dough into 12 equal pieces. Roll one piece into a 6-inch circle. Repeat with remaining dough, for a total of 12 circles. Transfer dough circles to two nonstick baking sheets. Place 1/3 cup filling on one half of a dough round, then brush egg with water. Fold over to enclose filling. Press edge together than crimp with a fork. Repeat with all dough rounds and filling. Brush empanadas with egg-water mixture.

4.       Bake at 400 degrees for 18 minutes or until lightly brown around the edges. Transfer to a platter. Serve warm.

Mexican Magic Bars

by CeCe Perry