Easy and Quick Recipes

Ingredients : 1 large ripe avocado, peeled, pitted 2 teaspoons fresh lime juice 1/2 cup chopped fresh cilantro (I left this out) 1/4 cup finely chopped onion 2 garlic cloves, finely chopped 2 large serrano chilies, seeded chopped 1/4 teaspoon salt Directions : Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped onion, chopped garlic, serrano chilies and salt and stir to combine.

Ingredients : 3 eggs 1 1/3 cups sugar 1/2 cup vegetable oil 1/2 cup orange juice 1 teaspoon almond extract 2 1/2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cloves 1 1/2 cups shredded zucchini Frosting 1 cup packed brown sugar 1/2 cup butter or 1/2 cup margarine 1/4 cup milk 1 teaspoon vanilla extract 1 1/2-2 cups confectioners' sugar Directions : In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350°F for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gr...

Ingredients : 2 lbs fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups) 1 cup chopped onion 1 tablespoon olive oil 1 garlic clove, minced 1 teaspoon herbes de provence (or Herbes De Napa) salt & freshly ground black pepper, to taste 1/2 cup fresh flat-leaf parsley, chopped 2 tablespoons pesto sauce 2 eggs, beaten 1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping 1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note) Directions : Preheat oven to 400F degrees. TO MAKE CRUST:. Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling). TO MAKE FILLING:. In a large skillet, saute the zucchini, o...

Ingredients : 6 medium potatoes (2 pounds) 1/2 lb bacon, prepared as in Homemade Fresh Bacon Bits 1 cup thinly sliced celery 1/2 cup finely chopped onion 1/3 cup sweet pickle relish 1 1/4 cups mayonnaise or 1 1/4 cups salad dressing 2 teaspoons sugar 2 teaspoons celery seeds 2 teaspoons apple cider vinegar 2 teaspoons prepared mustard 1 1/2 teaspoons salt 2 hardboiled egg, coarsely chopped Directions : Cook potatoes in boiling, salted water until tender. Drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery, onion, sweet relish and bacon bits. Combine mayo, sugar, celery seed, vinegar, mustard, and salt. Add mayo mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in the chopped eggs. Cover and chill thoroughly. Bacon bit tip: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide...

Ingredients 1 cup (2 sticks)unsalted butter 4 heaping tablespoonscocoa powder 2 cupsall-purpose flour 2 cupssugar 1/2 teaspoonsalt 1/2 cupsour cream 1 teaspoonbaking soda 2 eggs   Frosting 1/2 cup (1 stick)unsalted butter 6 tablespoonsmilk 4 tablespoonscocoa powder 1 box (16 ounces)confectioners' sugar 1 teaspoonvanilla extract 1 cupchopped pecans or walnuts Directions Cake: Heat oven to 375 degrees. Coat a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Place butter, 1 cup water and cocoa in a saucepan. Heat to boiling, stirring occasionally. Remove from heat. Add flour, sugar and salt. Stir in sour cream, baking soda and eggs. Mix until blended; pour into prepared pan. Bake at 375 degrees for 22 minutes. Frosting: Place butter, milk and cocoa in a saucepan. Heat to boiling, stirring until bubbly. Remove from heat; beat in sugar, vanilla and nuts. Spread on cake while still warm.

Ingredients PAM® Original No-Stick Cooking Spray 4 corn tortillas (6 inch), torn into bite-size pieces 8 ounces  lean ground beef (93% lean) 1 10-ounce can  Ro*Tel® Original Diced Tomatoes & Green Chilies, drained 1/4 cup frozen whole kernel corn 3/4 cup undrained Ranch Style® Beans 1/2 cup  shredded reduced fat Mexican cheese blend 2 tablespoons  sliced green onions Sour cream, optional Directions Spray large skillet with cooking spray. Heat over medium-high heat. Place tortilla pieces in skillet. Cook 4 minutes or until lightly browned. Remove from skillet. Cook ground beef in skillet until no longer pink; drain. Stir in drained tomatoes, corn. and beans. Bring to a boil. Simmer 2 minutes or until hot. Add tortilla pieces and stir to coat. Sprinkle with cheese and green onions. Cover. Let stand 5 minutes or until cheese is melted. Serve with sour cream, if desired.

ingredients 8 to 10      wooden skewers 6      small red potatoes, washed well and halved 1    1-ounce packet  Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix 1/3    cup  olive oil       Juice of 2 lemons 12      cauliflower florets 12      medium mushrooms, wiped clean 2      small zucchini, cut into 1-inch pieces 1      red bell pepper, stem removed, seeded, and cut into 1-inch pieces directions In a shallow dish, soak the skewers in just enough water to cover for 1 hour. Place the potatoes in a casserole or baking dish with 1/4 of the water and cook on high for 5 minutes. Drain the water and set aside. In a large bowl, whisk the seasoning mix together with theolive oil and lemon juice until well blended. Add the potatoes, cauliflower, mushrooms, zucchini, and bell peppe...