BEEFY WILD RICE SOUP

1/2 cup raw white rice

1 lb ground beef at least 85% lean
1 can (14-oz) low-fat chicken broth
1 can cream of chicken soup
2 cups milk
1 cup shredded Cheddar cheese
1/2 cup shredded carrots
1 pkt (.4-oz) dry Ranch salad dressing mix
2 chopped green onions, tops included

Cook the rice according to the package directions. You should have about 1 1/2 cups cooked rice.

In a soup pot or Dutch oven, brown the ground beef, drain, rinse with hot water, return to pan.  Stir in the cooked rice, broth, undiluted soup, milk, cheese, carrots, and Ranch dressing mix.  Combine well and bring to a simmer over low heat.  Stir approximately every 15 minutes.

To serve, ladle into soup bowls and sprinkle the green onions over the top.   Garnish with a fancy cut green onion, if desired.

Yield: Approximately 6 servings

the file photo

HEARTY BEEF RAVIOLI

1 pkg (25-oz) frozen beef ravioli

1/2 lb extra-lean ground beef

1 med green bell pepper, chopped

1 can (14.5-oz) no-salt-added diced tomatoes, undrained

1 can (8-oz) no-salt-added tomato sauce

2 tbsp taco seasoning

3/4 cups shredded reduced-fat cheddar cheese

1 can (2 1/4-oz) sliced ripe olives, drained

Cook ravioli according to package directions, drain.

Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 4-6 minutes or until beef is no longer pink. As mixture cooks, break up beef into crumbles. Drain and stir in tomatoes, tomato sauce and taco seasoning. Bring to a boil. Reduce heat and simmer, uncovered, 5 to 7 minutes or until slightly thickened. Serve with the ravioli. Top with the cheese and olives.

recipe idea and photo TOH 2015

WHITE QUESO

• 8-oz white American cheese
• 8-oz pepperjack cheese
• 1/2 cup sour cream
• 1 block (8-oz) cream cheese (low-fat not recommended)
• 1 can (10-oz) Rotel tomatoes with green chilies, drained
• up to 3/4 cup milk, if needed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder, optional

Combine white American cheese, pepperjack cheese, sour cream, crean cheese, and Rotel in a medium saucepan over low heat.  Cook over low heat, stirring often, until cheeses melt and mixture is smooth. Add milk, a little at a time, if needed. Stir in the spices.

file photo for reference only, not this exact photo

FAST PHILLY CHEESESTEAK PIZZA

1 tube (13.8 oz) refrigerated pizza crust

2 cups frozen pepper and onion stir-fry blend

2 tbsp Dijon-mayonnaise blend

1/2 lb thinly sliced deli roast beef cut into wide strips

1 1/2 cups shredded cheddar cheese

Preheat oven to 425-degrees. Grease a 12-inch pizza pan. Unroll and press dough to fit the prepared pan. Pinch edge to form a rim. Bake 8-10 minutes or until edge is lightly browned.

Meanwhile, place a large nonstick skillet, coated with cooking spray, over medium-high heat. Add stir-fry blend and cook, stirring, 3-5 minutes or until heated through.

Spread mayonnaise blend over the crust and top with the roast beef and vegetables. Sprinkle with the cheese and bake 10-15 minutes or until cheese is melted.

 Yield: 6 slices

TOH 2015 recipe and photo

CINNAMON-GINGER SPICED COFFEE

3/4 cup ground coffee

zest from half an orange (careful not to get the bitter white)
1/2 tsp ground cinnamon
1 tbsp chopped candied ginger
6 cups cold water

Place the coffee in coffee filter in basket of coffee maker. Add the orange zest, cinnamon, and ginger. Pour the water into the maker as directed by manufacturer and brew as always.

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CHICKEN AND WILD RICE STRUDELS

Use a rotisserie chicken from the deli to make this recipe quick and easy.

1 pkg (8,8-oz) ready-to-serve long grain and wild rice

1 1/2 cups coarsely chopped chicken

1/2 cup shredded Swiss cheese 

1/2 tsp Italian seasoning

1/4 tsp salt

1/4 tsp pepper

12 sheets phyllo dough (14x9-inch size

6 tbsp melted butter

Preheat oven to 400-degrees.

Place the chicken, rice, cheese, and seasonings in a large bowl, toss gently to combine.

Place one sheet of phyllo dough on work surface and brush lightly with butter. Layer with 5 more sheets, repeating the same process. (Keep remaining dough covered with plastic wrap and a damp towel to keep moist. 

Spoon half the chicken/rice mixture down the center of the phyllo to within 1-inch of ends. Fold up short sides to enclose the filling. Roll up tightly, starting with long side.

Transfer to a parchment paper-lined 15x10x1-inch baking pan, seam side down. Brush with additional butter. Repeat the process using the remaining ingredients to make a second strudel. 

Bake strudels at 400-degrees 20-25 minutes or until golden brown and heated through.

Yield: 6 servings

recipe and photo TOH 2915

JALAPENO POPPER CHICKEN CASSEROLE

This recipe is a good way to use up leftover chicken (or turkey). Don't have any leftovers around? A rotisserie chicken from the deli works great.

1 pkg (32-oz) frozen Tater Tots

2 pkg (8-oz each) cream cheese, softened

1 cup sour cream

6 jalapeno peppers, seeded and finely chopped (It's a good idea to wear gloves when handling hot peppers)

1 1/2 tsp garlic salt

1/2 tsp black pepper

4 cups shredded rotisserie chicken

2 cups shredded Mexican cheese blend

6 green onions, chopped

1 lb bacon strips, cooked and crumbled

Preheat oven to 425-degrees. Arrange tater tots in an ungreased 13x9-inch baking dish. Bake, uncovered, for 15 minutes.

Meanwhile, in a large bowl, combine cream cheese, sour cream, jalapeno peppers, garlic salt and pepper. Stir in half of chicken and half of the Mexican cheese blend, green onions and bacon. Arrange the remaining chicken over the tater tots. Top with the cream cheese mixture. Sprinkle the remaining cheese blend, green onions and bacon overall. Cover and bake until heated through, 20 to 25 minutes. If desired, top with some additional sour cream and jalapeno slices.

Yield: 8 servings

recipe and photo TOH 2025

SHRIMP, GRAPEFRUIT, AND AVOCADO SALAD

SHRIMP:

2 qts water

Rind from 2 tangerines

1 tsp salt

1 lb raw unpeeled jumbo shrimp

SALAD:

12 ounces arugula, baby spinach or watercress, stemmed

8-ounces frisee, stemmed

1 avocado, sliced and rubbed with lemon in lemon juice

1 red grapefruit, peeled and sectioned

Honey-Tangerine Vinaigrette (recipe follows below

To prepare shrimp: In a medium saucepan, bring the water, tangerine rind, and salt to a boil. Add shrimp and cook 3 to 4 minutes or until shrimp turn pink. Drain; peel and devein shrimp. Chill.

Assemble the salad: Arrange arugula, frisee, avocado, grapefruit, and shrimp on a platter. Serve with vinaigrette.

HONEY-TANGERINE VINAIGRETTE

1/4 cup fresh tangerine juice (1 large tangerine)

1 tbsp honey

1/4 cup white wine vinegar

3/4 cup peanut oil

1/2 tsp freshly ground black pepper

In a blender, process first 3 ingredients until blended. With blender on, slowly add oil; process until well blended. Add salt and pepper and blend. Serve with the salad.

Makes 6 servings/ 1 1/4 cup vinaigrette

file photo of this recipe

VEGGIE CHILI FOR 12

2 large carrots, diced

1 med onion, diced
1 tbsp canola oil
1 pkg (3-4 oz) chili seasoning kit
1 can (8-oz) tomato sauce
3 cups tomato juice
2 cans (14.5-oz each) diced tomatoes, undrained
2 cans (15-oz each) black beans, rinsed and drained
2 cans (15-oz each) great northern beans, rinsed and drained
1 large zucchini, chopped
1 yellow squash, chopped
1 cup whole kernel corn, frozen or canned, drained

Heat the canola oil over medium heat in a Dutch oven or stew pot.  Add the carrots and onion and sauté about 7 minutes until onions are translucent.  Stir in half of the red pepper packet from seasoning kit and stir in all of the remaining packets.  Sauté for 2 minutes.  Stir in the tomato sauce, tomato juice, diced tomatoes, black beans, great northern beans, zucchini, squash, and corn.

Bring the chili to a boil; cover and reduce heat to medium-low.  Simmer, stirring occasionally, for 30 minutes or until the vegetables are tender.  Serve with toppings if desired.

file photo

Topping suggestions:
chopped fresh cilantro
sour cream
chopped green onions
shredded cheese
diced tomatoes

Yield: 12 servings

CHOCOLATE CINNAMON TOAST

1 slice cinnamon bread

1 tsp butter, softened

2 tbsp 60% cacao bittersweet chocolate baking chips

Fresh fruit such as sliced strawberries or bananas, etc for topping.

Spread both sides of bread with the butter. In a skillet, toast bread over medium-high heat 2 to 3 minutes per side. After bread is turned, place the chocolate chips on the top side. Remove from heat and spread the melting chocolate. Top with your favorite toppings.

Yield: 1 serving

the file photo

SPINACH, BEET AND GOAT CHEESE SALAD

1 medium beet

1 tsp olive oil

2 cups baby spinach

1 tbsp goat cheese

1 tbsp pomegranate seeds

2 tbsp bottled vinaigrette dressing 

Walnut halves, optional

Heat oven to 350-degrees.

Brush cleaned beet with the olive oil and wrap in foil. Roast until tender, about 45 minutes. Let cool then peel and slice.

In a medium bowl, combine spinach, cheese, seeds, beet slices and walnuts, if using.  Add the dressing and toss until evenly coated. Season to taste with salt and pepper.

Yield: 1 serving

file photo

SPICY PEANUT-PRETZEL SNACK MIX

2 cups pretzel nuggets

1 1/2 cups dry roasted peanuts
1/2 cup natural almonds
1/2 cup sesame sticks
2 tbsp butter, melted
1 tsp smoked paprika
1 tsp crushed red pepper
1 tsp Splenda Granulated*
1/2 tsp ground cumin

Preheat oven to 325 degrees.

Combine all the ingredients together in a large bowl and toss to mix well.  Spread the mixture out on a 10 x 15 baking pan with sides.

Bake at 18 to 20 minutes or until lightly toasted.  Stir to mix well after the first 10 minutes.

Allow to cool and place in a bowl to serve or into a container with a tight-fitting lid for storage.

Yield: Approximately 4 cups of mix.

*May use 1 tsp sugar, if you prefer.

file photo

TROPICAL SMOOTHIES

1/2 cup frozen pineapple chunks

1/2 cup chopped fresh mango

1/2 cup 100% passion fruit blend

1/2 cup ice

1 1/2 tbsp well-shaken and stirred coconut milk, divided

Place first 4 ingredients plus 1 tablespoon of the coconut milk, in a blender or food processor until smooth, about 45 seconds to 1 minute.

Pour smoothie into 2 glasses and drizzle evenly with the remaining coconut milk. Serve immediately.

Garnish as desired.

Yield: 2 servings of about 1 cup. Per serving: 99 cal, 2g fat, 1g protein, 20g carbs, 16g sugar

file photo for reference

BAKED TEX-MEX CHEESE DIP

1 1/2 cups mayonnaise

1/2 jar (12-oz) roasted red bell peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeno pepper, seeded and minced
1 block (8-oz) extra-sharp Cheddar cheese, shredded
1 block (8-oz) pepper Jack cheese, shredded
fresh cilantro leaves for garnish, optional
french bread cubes for serving

Preheat oven to 350 degrees.
Lightly spray or grease a 2-quart baking dish; set aside.

Stir the mayonnaise, bell peppers, onions, and jalapeno pepper together in a large bowl; stir in the cheeses.  Spoon the mixture into the prepared baking dish.

Bake dip at 350 degrees for 20 to 25 minutes or until golden and bubbly.  Garnish with the cilantro leaves, if desired.

file photo

1. 
   

10 MINUTE CHICKEN WALDORF SALAD

1 pkg (9-oz) fully cooked grilled chicken

1 large apple, cored, diced
1/2 cup raisins
1/2 cup chopped walnuts
1/3 cup mayo-type salad dressing
2 tbsp milk
2 tbsp lemon juice

Cut the chicken into bite-size pieces into a large bowl.  Add the apple, raisins, and walnuts; stir together.

Combine the salad dressing, milk, and lemon juice.  Add the dressing to the chicken mixture and toss to coat well.

This eatingwell photo is used for reference only.

PIMENTO CHEESE SAUSAGE BALLS

1 lb bulk sausage
12 oz. pimento cheese

2 1/4 cup baking mix (such as Bisquick)

Dash of paprika and/or red pepper, optional

Preheat oven to 375 degrees.

In a large mixing bowl, combine the sausage and pimento cheese until thoroughly well combined.

When sausage and cheese are combined add the baking mix and the paprika or red pepper, if using.

Using your hands, mix all together well, kneading if necessary, until mixture forms a large ball.

Make balls, about 1-inch in size and place on a parchment paper lined (or lightly greased) baking sheet with sides.

Bake at 350 degrees 15 to 18 minutes or until browned.

If not serving immediately, cool then place in an air-tight container and refrigerate for up to 1 week. Reheat before serving.

file photo

 

GELATIN GLAZED POPCORN

8 cups popped popcorn

1/4 cup butter
3 tbsp light corn syrup
1/2 cup packed light brown sugar
1 box (4 serving size) orange* gelatin

Preheat oven to 300 degrees.
Line a 15 x 10 x 1-inch baking pan with foil; set aside.

Place the popcorn in a large bowl that is heat resistant.

In a small saucepan heat the butter and corn syrup over low heat.  When butter melts, stir in the brown sugar and gelatin; increase heat to medium and bring to a boil.  Reduce heat back to low and simmer gently for 5 minutes.  Immediately pour the syrup over the popcorn and toss to coat well.

Spread the popcorn out on the prepared pan, using two forks to spread evenly.  Bake for 10 minutes at 300 degrees.  Cool.  Remove from pan and break up into small pieces.

*The one pictured is for Halloween.  Use any flavor gelatin you like or the color you wish.

Yield: 2 quarts popcorn

DIABETIC NOTE: Use sugar-free gelatin, 1/3 cup Splenda brown sugar blend instead of the brown sugar called for.  For the corn syrup, substitute sugar-free maple flavored syrup.

BLACKBERRY-ALMOND BRUSCHETTA

How about this bruschetta when you want a healthier alternative for appetizers, snacks, parties, etc? This recipe was a finalist in the 2006 Pillsbury Bake-Off. You will notice the recipe calls for Pillsbury products; however, I am sure other brands will work just as well. 

1 can (11-oz) Pillsbury refrigerated crusty French loaf

Butter-flavor cooking spray

2 tbsp granulated sugar

1 pkg (8-oz) reduced-fat cream cheese (Neufchatel), softened

1 to 2 tsp almond extract

1 bag (10-oz) Cascadian Farm frozen organic blackberries, thawed, well drained

1/3 cup sliced almonds, toasted, coarsely chopped

3 tbsp powdered sugar

Heat oven to 350-degrees. Bake French loaf as directed on can. Cool 5 minutes.

Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2-inch thick. On ungreased cookie sheet, arrange slices. Spray each slice with cooking spray until lightly coated; sprinkle with the granulated sugar. Bake 8 to 10 minutes longer or until lightly toasted.

Meanwhile, in a small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with an electric mixer on low speed. Spread mixture evenly of the toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With a small strainer, sprinkle the 3 tablespoons of the powdered sugar over the bruschetta.

Yield: 24 appetizers  Per appetizer: 90 calories, total fat 3.5g (Sat 1.5g), Sodium 115mg, Carbs 11g, Protein 2g

Pillsbury photo

CHOCOLATE ORANGE CHEESECAKE

This cheesecake takes over an hour but most of that time is spent in the oven baking. It goes together quickly.

Crust:
1 cup chocolate wafer crumbs
1/4 tsp ground cinnamon
3 tbsp butter, melted

Combine above ingredients and press onto the bottom of a 9-inch springform pan. Bake at 325 degrees for 10 minutes.

Filling:
4 (8-oz each) Philadelphia Brand Cream Cheese, softened
3/4 cup sugar
4 eggs
1/2 cup sour cream
1 tsp vanilla
1/2 cup semi-sweet chocolate chips, melted
2 tbsp orange flavored liqueur
1/2 tsp grated orange peel

Combine the cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the sour cream and vanilla.

Blend the chocolate chips into 3 cups of the batter. Blend the orange liqueur and orange peel into the remaining batter. Pour the chocolate batter over the crust and bake at 350 degrees for 30 minutes.

Reduce oven temperature to 325 degrees. Spoon the orange batter over the chocolate layer and continue baking 30 minutes.

Loosen cake from the rim of the pan; cool before removing the rim. Chill before serving.

Garnish cake as desired.

NOTE: This is a Philadelphia Cream Cheese Recipe that I have had since the 1980s.

file photo for reference

HOT MULLED CIDER WITH LEMON SLICES

1 quart apple cider

2/3 cup firmly packed brown sugar
2 small cinnamon sticks
8 whole cloves
1/4 tsp ground nutmeg
1/4 tsp ground ginger
lemon slices for garnish
additional cinnamon sticks to place in cups as stirrers, if desired

Combine the cider, brown sugar, cinnamon sticks, cloves, nutmeg, and ginger in a 2-quart saucepan.  Bring the mixture to a boil while stirring constantly.  Reduce the heat and simmer for 10 minutes.  Remove and discard the cinnamon sticks and cloves.  Pour the cider into cups and garnish each with a lemon slice.  Place a standing cinnamon stick in cups, if desired.

Yield: 6 to 8 servings

file photo

VEGGIE SKILLET

This is a quick healthy side dish that everyone should eat once a week.  This recipe fits easily into healthy diets and the bonus; quick and easy!  What a winning combo.

1 1/2 cups small zucchini, sliced (lengthwise if zucchini are small enough)
1 1/2 cups small yellow squash, sliced (slice based on type of squash you use)
1 cup thinly sliced carrots
1 cup quartered mushrooms
1 to 2 tbsp canola oil
1/2 cup grated Parmesan cheese

Heat the oil in a nonstick skillet over medium-high heat.  When oil is hot, add the zucchini, yellow squash, carrots, and mushrooms.  Cook 6 to 10 minutes until the veggies are tender.  (Time will depend on veggies and the size of your slices.)

Sprinkle the cheese over the veggies and allow to sit for 5 minutes before serving.

Note: This is a Kraft Cheese Recipe and Picture.

SAUCY STEAKS WITH ONION

3 tsp canola oil, divided

1 lb thick cut boneless sirloin
1 cup thin sliced onions
1 cup picante sauce

Cut the steak into 4 serving pieces.

Heat half the canola oil in a large nonstick skillet; add steak and brown well on both sides.  Remove steak from the skillet and drain off any fat.

Add the remaining canola oil to the skillet and add the onions.  Cook until the onions are tender, stirring occasionally.  Stir in the picante sauce.

Return the steak to the skillet and lower heat to medium.  Cook an additional 2 minutes for medium steak or longer for well done.

To serve, place steak pieces on serving plates and top with onions and sauce.

file photo

CHILI-CORN STEW

1 tsp canola oil

1 green bell pepper, diced into bite-size pieces
1/2 tsp oregano
2 cans (14-oz each) Healthy Choice Chili Beef Soup
1 medium zucchini, halved lengthwise, cut into slices
1 cup whole-grain uncooked elbow macaroni
1/2 cup frozen corn

Heat oil in a stockpot or Dutch oven and sauté bell pepper with the oregano until crisp tender.

Stir the soup, zucchini, macaroni, and corn into the pot; bring mixture to a boil.  Reduce the heat and simmer for approximately 10 minutes or until the macaroni is tender.

Perfect for times when you need something quick.

file photo for reference only

OLIVE GARDEN ALFREDO SAUCE

I have never had Olive Garden's Alfredo Sauce so I cannot vouch for this recipe. It was given to me by a friend.

MINI MEAT PIE APPETIZERS

1/2 lb lean ground beef, browned and drained

2 hard-boiled eggs, finely chopped
1/4 cup sour cream
1 tbsp chopped parsley
1 tsp instant beef-flavored bouillon
1 pkg (11-oz) pie crust mix (I'm all about convenience. Use a pkg of refrigerated pie dough.)

Preheat oven to 400 degrees.

In a medium bowl, combine all ingredients except the pie crust mix; mix well.

Prepare the pie crust mix as directed on package (or buy refrigerated ready-made pie crust).  Divide dough in half and roll out half on a floured surface to form a 10 x 13-inch rectangle approximately 1/8-inch thick.  Cut the rectangle into 20, 2 1/2-inch squares.

Spoon 1 heaping teaspoon of the meat mixture onto each square.  Fold as desired; I like triangles.  Repeat with the remaining dough and meat mixture.  Place pies 1-inch apart on ungreased baking sheets.

Bake at 400 degrees for 12 to 15 minutes or until lightly browned.

Serve hot as appetizers.

Any leftovers should be refrigerated.

the file photo

GINGER -PUMPKIN SOUP

2 cans (15-oz each) pumpkin

3 cans (14.5-oz each) chicken broth

1 can (11.5-oz) pear nectar

1/3 cup creamy peanut butter

2 garlic cloves, chopped fine

2 tbsp grated fresh ginger

2 tbsp finely chopped green onion

1 tbsp fresh lime juice

12 tsp salt

1/4 tsp ground cayenne pepper

In a 6-quart saucepan, combine pumpkin, chicken broth and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low and simmer 10 minutes.

In a blender or the bowl of a food processor fitted with the chopping blade, process 1 cup of the pumpkin mixture with the peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger, onion, lime juice, salt and the cayenne. Cook soup 10 minutes over medium heat.

Divide soup among mugs or soup bowls and serve immediately.

recipe and photo - Country Living 2001

LUCKY LEAF'S BAKED CARAMEL APPLE CHEESECAKE DIP

 

• 28-ounce packages cream cheese, room temperature
• 1/2cup granulated sugar
• 1/2cup sour cream
• 1teaspoon vanilla extract
• 1can LUCKY LEAF® Premium Caramel Apple Fruit Filling & Topping
• TOPPING:
• • 1/2cup flour
  • 3Tablespoons butter, melted
  • 1/4cup brown sugar
  • 1. Preheat oven to 350 degrees.
    2. In a medium mixing bowl, combine cream cheese, granulated sugar, sour cream and vanilla extract. Beat at medium speed until smooth and creamy.
    3. Spread mixture evenly into bottom of a 10-inch pie plate.
    4. Top with caramel apple filling.
    5. In separate small bowl, combine flour, melted butter, and brown sugar to create streusel topping. Sprinkle over fruit filling.
    6. Bake for 25 minutes.
    7. Serve warm with graham crackers, vanilla wafers or any of your favorite dippers!
    8. 
    9. Lucky Leaf Photo
    10. 
        

ZESTY GAZPACHO

1 small red onion

1 small green bell pepper
1 cucumber
2 celery stalks
3 large ripe tomatoes
1 garlic clove, crushed
18-oz tomato juice
18-oz vegetable juice cocktail
2 tbsp red wine vinegar
2 tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
seasoned croutons for garnish, optional
sliced green onions for garnish, optional

Chop the onion, bell pepper, unpeeled cucumber, celery, and tomatoes; combine in a large bowl tossing gently to mix.

Stir the garlic into the vegetables. Add both juices and the vinegar; mix well.

Add the olive oil, salt, and pepper to the bowl; stir to blend.  Cover and chill until serving time.

To serve, ladle gazpacho into soup bowls and garnish with the croutons and/or green onions, if desired.

Yield: 6 servings

This is an Easy Everyday Cooking Recipe and photo From COOK'S.

GUACAMOLE 2-EGG OMELET

1 ripe avocado, cut in half & remove pit

1/4 cup taco sauce, mild, medium, or hot = your choice
1 tbsp lime juice
1 small garlic clove, minced
1/4 tsp salt
2 large eggs
1 tbsp milk (or water)
dash of salt
dash of freshly ground black pepper

Scoop out the avocado with a spoon and place in a small bowl; mash with a fork until chunky.  Add the taco sauce, lime juice, garlic and salt; mix well and set aside.

Combine the eggs, water, pepper and salt in a small bowl and beat together briskly.

Spray an omelet pan (or a nonstick skillet) with nonstick cooking spray and heat over medium heat until hot. Pour the egg mixture into the pan. Stir in a circular motion by shaking pan briskly until the eggs begin to set.  Let stand a couple minutes then shake the pan.  Omelet should loosen easily but remove carefully with a spatula if necessary.

Spoon the avocado mixture over half of the omelet; slip a broad spatula under the omelet and carefully fold in half.  Slide onto serving plate and serve while hot.

Yield: 1 omelet

file photo used for reference only

NO-BAKE PINA COLADA CHEESECAKE

Spray sides of a 9-inch springform pan with nonstick cooking spray or lightly grease with margarine.

1 cup vanilla wafer crumbs
1/2 cup finely chopped nuts
2 tbsp granulated sugar
3 tbsp butter, melted

Combine above ingredients and press onto the bottom of the prepared pan. Set aside.

1 envelope unflavored gelatin
1/4 cup cold water
1 pkg (8-oz) cream cheese, softened
1/2 cup granulated sugar
1 can (8-oz) crushed pineapple, drained - reserve juice
Rum*
1 cup whipping cream, whipped
1/4 cup toasted coconut

Soften gelatin in the water; stir over low heat until dissolved.

Combine the cream cheese and sugar, mixing at medium speed with electric mixer until well blended. Pour pineapple juice into a 1 cup measure and add rum to make 3/4 cup.

Gradually add the gelatin and rum/juice mixture to the cream cheese mixture until well blended. Chill mixture until thickened but not set. Fold in the whipped cream and pineapple. Pour over the crust and chill until firm. Sprinkle with the toasted coconut.

*If you do not want to use rum, add water. You can add a dash of rum extract, if desired.

This is my version of a very old Kraft Foods recipe.

The picture is theirs.