Fresh Fruit Salad with Honey-Yogurt Dip

Fresh Fruit Salad with Honey-Yogurt Dip
 
The standout “star” in this flavorful fruit salad is the addition of Cotton Candy® grapes. This newer, super sweet variety delivers a very distinctive flavor worthy of its memory-invoking name. For the best presentation, do not add the strawberries to the salad until right before serving. Otherwise, the lighter-colored fruits will absorb their bright red color. To prevent browning, slice and add kiwi to the bowl right before serving, as well. Note: Cotton Candy® grapes are not a genetically modified food. Instead, their wonderful taste is the result of selective natural cross-breeding practices conducted over many years.
Ingredients
  • For the Yogurt Dip:
  • 1 c. plain, full-fat Greek yogurt
  • 2 T. honey
  • 1 t. ground cinnamon
  • For the Fruit Salad:
  • 1 c. seedless green grapes, washed and halved
  • 1 c. fresh pineapple, cut into chunks
  • 1 large ripe mango, peeled and cut into chunks
  • ¼ c. fresh pineapple juice
  • Zest of 1 lime
  • 2 T. fresh lime juice
  • 2 T. fresh mint, finely chopped
  • Optional: 1 T. honey
  • 1 c. fresh strawberries, hulled and cut into chunks
  • 2 large fresh kiwi, peeled, halved, and sliced
Instructions
  1. Prepare yogurt dip by combining all ingredients in a medium bowl. Cover and place in refrigerator until ready to use.
  2. To assemble fruit salad, combine prepared grapes, pineapple, and mango in a large glass or other non-reactive bowl. Add pineapple juice, lime zest and juice, and mint to bowl and toss to combine.
  3. For additional sweetness, drizzle mixture with honey and gently stir to combine, if desired.
  4. Chill fruit mixture in refrigerator for at least one hour. Place prepared strawberries in a separate container to chill at the same time.
  5. Once chilled, remove fruit salad and strawberries from refrigerator and add strawberries and freshly sliced kiwi to the bowl. Gently stir to combine and serve immediately with honey-yogurt dip.
Notes
*If possible, use Cotton Candy® green grapes
**zest lime before juicing

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Bruschetta with Mushrooms & Herbed Cheese

Bruschetta with Mushrooms & Herbed Cheese
 
This bruschetta recipe is a great appetizer for small, intimate gatherings. The presentation looks elegant and the final result is truly delicious. You can use any type of mushroom you wish, but the combination of small white and baby Portobellos used here creates an interesting mix of subtle flavors and textures.
Ingredients
  • 5 T. unsalted butter, divided
  • 2 T. olive oil
  • ½ medium shallot, finely minced
  • 2 cloves garlic, peeled finely minced
  • 1 c. white mushrooms, cleaned and chopped
  • 1 c. baby Portobello mushrooms, cleaned and chopped
  • 2 t. fresh thyme leaves, stems removed
  • 1 1.2 T. fresh rosemary, stems removed and leaves finely chopped
  • ¼ c. brandy or peach juice
  • salt and pepper to taste
  • 4 oz. goat cheese, room temperature
  • 4 oz. ricotta cheese
  • 2 t. fresh thyme leaves, stems removed
  • 2 t. fresh rosemary, stems removed and leaves finely chopped
  • 2 small 6” Ciabatta loafs, cut in half lengthwise, then cut into 2-3” sections
Instructions
  1. In small skillet over medium heat, melt 1 T. butter. Add oil and shallots and sauté 2 minutes. Add garlic and sauté 2 more minutes. Add mushrooms and sauté approximately 8-10 minutes or until mushrooms release juices. Add thyme and rosemary and sauté 2 additional minutes.
  2. Stir in brandy or peach juice and simmer until reduced by half. Turn off heat and whisk in 2 T. butter. If desired, season to taste with salt and pepper.
  3. In a separate bowl, mix goat cheese with ricotta cheese and fresh herbs until well combined.
  4. Butter bread slices with remaining 2 T. butter and place on grill over direct medium heat (or use a grill pan if indoors). Toast until golden brown. Then, spread with herbed goat cheese mixture and top with mushrooms. Serve immediately.

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Homemade Nutella

Ingredients:
1 cup hazelnuts, soaked in water overnight and roasted
2 Tbsp melted coconut oil
1/2 cup honey or desired sweetener to taste
2 tsp vanilla extract
4 Tbsp cocoa
1/4 tsp salt
3/4 cup coconut or almond milk
Mix in blender till done 🙂 Store in fridge for 2 weeks.

 

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Fruit Salsa

Fruit Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 (20 ounce) can pineapple rings, drained
  • 2 cups diced strawberries
  • ¼ cup chopped cilantro
  • 1 yellow onion, finely diced
  • 1 lime, juiced
  • ¼ cup Wildtree Fiesta Salsa Mix
Instructions
  1. Preheat grill to high heat.
  2. Clean and grease the grill grates. Grill pineapple slices for 5 minutes, flipping halfway through cooking time.
  3. Chop grilled pineapple and toss with the remaining ingredients.
  4. Refrigerate 1 hour until chilled.
Nutrition Information
Calories: 70 Carbohydrates: 17 gm Fiber: 2 gm Protein: 1 gm

Check out Fiesta Salsa Mix 

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Easy Caramel Fruit Dip

Easy Caramel Fruit Dip
 
*Note: this makes almost 4 cups of dip so use a medium-sized bowl for mixing.
Ingredients
  • 1 pkg Light cream cheese, softened
  • ¾ cup packed brown sugar
  • 1 cup plain Greek yogurt
  • 1 Tbsp vanilla extract
  • 1 cup cold Almond or Coconut milk
  • 1 pkg instant vanilla pudding mix
Instructions
  1. Use an electric hand mixer and cream together cheese and sugar until all lumps are gone.
  2. Add in the remaining ingredients and blend on high for approximately 1 minute.
  3. Scrape sides of bowl often.
  4. Pour into a container with a tight lid and allow to chill in the refrigerator for at least one full hour. Serve with your favorite food -- this is going to be a hit with your family!!

 

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Simple Fruit Dip

 
Ingredients
  • 8oz cream cheese ( full fat)
  • ½ TBS real vanilla
  • ¼ cup honey
Instructions
  1. Mix ingredients with beaters until whipped.
  2. Serve with fruit of choice.

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FRESH TOMATO SALSA

FRESH TOMATO SALSA
 
Ingredients
  • 1 small onion, chopped fine
  • 1 jalapeño pepper, stemmed, chopped fine
  • ½ cup loosely packed fresh cilantro, chopped fine
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, peeled, chopped fine or minced
  • ½ tsp salt
  • 2 cups grape tomatoes, chopped fine
Instructions
  1. Combine all ingredients and place in a mason jar.
  2. Good for about a week!
  3. Great to cook with or serve on eggs, chips, or nachos too!

 

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Check out Fiesta Salsa Mix  (No sodium)   

LOUISIANA HOT CRAB DIP

Directions:
1. Preheat oven to 325 degrees F.
2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top.
3. Serve hot, with hot sauce on the side for those who like it spicy.
Best with a butter cracker, like Ritz. Makes about 1 1/2 cups. —
Enjoy anytime!! 😉

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White Bean Dip with Seasoned Pita Chips

bean-dip

White Bean Dip with Seasoned Pita Chips
Prep time: 
Total time: 
Serves: 6
 
This delicious white bean dip is a great addition to any party menu. It is quick and easy to make – and your guests are sure to love the subtle balance of flavors packed into each bite. It is perfect with mildly seasoned pita chips or vegetable crudités. Tip: A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount. Then taste and add more, if desired. Although you can use the same extra virgin olive oil for the entire recipe, adding a drizzle of a higher quality variety right before serving will add an extra “pop” of flavor.
Ingredients
  • For the Seasoned Pita Chips:
  • 6 pitas
  • 3 T. olive oil
  • salt and pepper, to taste
  • For the White Bean Dip:
  • 1 15 oz. can cannellini beans, drained and rinsed
  • 3 cloves fresh garlic, peeled
  • 2 T. fresh lemon juice
  • 2 - 3 large fresh sage leaves, chopped
  • ⅓ c. regular extra virgin olive oil
  • salt and pepper, to taste
  • 1 T. high-quality extra virgin olive oil
  • dash cayenne pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Line a rimmed baking sheet with parchment paper. Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on lined baking sheet.
  3. Season pita with salt and pepper before placing in oven. Bake for 5-6 minutes before turning each wedge to toast the opposite side. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.
  4. Add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.
  5. Pour bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve with seasoned pita chips or vegetable crudités.

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End of Summer Salsa

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Chop all veggies! In a large bowl, combine the chopped onions, garlic, lime zest & juice, and salt. Stir to mix well and let sit while the rest of the ingredients are chopped. This will soften the bite of the onion and garlic.Add the rest of the ingredients and mix well. Serve immediately or refrigerate until ready to serve.
NOTE: In the photo shown, I didn’t have black beans so I used black eye peas. We didn’t have cilantro, so I used fine diced celery and some of the celery leaves.

Makes 6 cups
Calories: 44 per 1/2 cup

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TEXAS ROADHOUSE HONEY BUTTER

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TEXAS ROADHOUSE HONEY BUTTER
 
This is everyone's favorite bread topping!!!!
Ingredients
  • 1 cup (2 sticks) butter, very softened
  • 1 cup powdered sugar
  • 1 cup honey
  • 2 tsp. cinnamon
Instructions
  1. Add everything in the order listed, whipping well.
Notes
We know to use this on rolls and bread but it also tastes great on:
oatmeal
pancakes
French toast
hot rice cereal
pumpkin bread
zucchini bread

 

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Spicy Peach Salsa

OrangeRoughy_Plated

Spicy Peach Salsa
 
This spicy peach salsa is absolutely gorgeous! The combination of colors creates a beautiful presentation, while the delicious blend of sweet and spicy flavors makes it a wonderful addition to simply prepared fish, chicken or pork dishes. This one is a keeper, for sure! Tip: Soak the red onion in a cup of water for 10-15 minutes before using to reduce its strong flavor and odor. For best results, make this salsa the night before serving so the flavors have a chance to blend. This will also soften the peaches and onion to a nice consistency.
Ingredients
  • 6 fresh peaches, pits removed and cut into small pieces
  • 3 T. fresh lime juice
  • ½ medium shallot, minced
  • 3 T. red onion, cut into small, thin slices
  • 1-2 t. jalapeno peppers, seeds and veins removed, and very finely minced
  • 3 T. fresh cilantro leaves, stems removed and chopped
  • salt and pepper, to taste
Instructions
  1. Combine all ingredients in a glass bowl and stir to combine. (Start with a very small amount of jalapeno pepper and taste before adding more). Season with salt and pepper. Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes.
  2. Serve with foil packet citrusy orange roughy or other minimally seasoned fish, chicken or pork recipe. This can also be served in place of regular salsa with tortilla chips.

 

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The Best Pimento Cheese

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The Best Pimento Cheese
Serves: 8
 
Ingredients
  • 1 (8 ounce) package shredded sharp cheddar cheese
  • 1 (8 ounce) package shredded white cheddar cheese
  • 1 (4 ounce) jar pimientos, with juice, chopped
  • ½ cup mayonnaise
  • salt & pepper to taste.
Instructions
  1. Mix the shredded cheese together with the pimientos. Stir in the mayonnaise.
  2. With a metal spoon (pimientos will stain plastic or wood), stir until the mixture is well blended.
  3. Add salt and pepper to taste and stir again. Keep covered in the fridge until ready to use.
  4. Serve with corn chips or bread.

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Cucumber Herb Dip

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Cucumber Herb Dip
 
Ingredients
  • 2 cups finely chopped or grated seeded peeled cucumber
  • ½ cup finely chopped seeded tomato
  • 1 /4 cup chopped red onion
  • Greens of 2 green onions chopped fine
  • ¼-1/2 cup fresh cilantro chopped fine
  • 1 garlic clove, minced or pressed
  • ¼ -1/2 cup sour cream (I used ¼ cup plain kefir) (use yogurt to lighten)
  • 1 tsp lemon juice
  • 1 tsp lime juice
  • ¼ tsp ground cumin
  • ½ tsp sea salt
  • Tortilla chips
Instructions
  1. Remove seeds from cucumber, chop fine, put in colander, and add ¼ teaspoon salt. Let rest for 10 minutes to drain juice.
  2. Use paper towel to get excess moisture out.
  3. In a small bowl, combine the first seven ingredients.
  4. In another bowl, combine the sour cream, lemon juice, lime juice, cumin, and remaining salt. Pour over cucumber mixture and toss gently to coat. Serve immediately or chill. Serve with chips or can be used to top a pita pocket, fish or chicken.
  5. Tastes similar to Tzatziki sauce, the Greek sauce used with gyros.

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CROCKPOT TACO DIP

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CROCKPOT TACO DIP
 
Ingredients
  • ½ pound ground beef
  • 1 cup of frozen corn
  • ½ cup of chopped onion
  • ½ cup of salsa
  • ½ cup of mild taco sauce
  • 1 (4oz) can of mild green chilies
  • 1 (4oz) can of black olives (drained)
  • 1 cup of shredded Mexican cheese blend
  • Tortilla Chips
  • Sour Cream if desired
Instructions
  1. Cook meat in a pan, drain...put in crockpot...add the corn, onion, salsa, taco sauce and olives.
  2. Cover and cook on high for 1 to 2 hours...Just before serving stir in the cheese.
  3. Can top with Sour Cream if desired and serve with Tortilla Chips
  4. Enjoy ~

 

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