In a bowl, use a fork to coarsely mash the avocados in the lime juice. Next, add the Onion, Tomato, and Cilantro, to the mashed avocados. Add Salt and Pepper to taste. To spice it up you can chop up some peppers and include them in your mixture. Also, Hot Sauce may be added. Peppers vary considerable in their level of "heat". So, start with a 1/2 of a Pepper and add to the Guacamole to your desired degree of hotness. Taste the recipe as you go. More tomatoes or Avocados may be added if you prefer. Enjoy!
Quarter, seed and dice the Tomatoes. Transfer to a bowl. Wearing rubber gloves, seed and finely chop chilies. (Remember to use your favorite…some varieties are very HOT!). Finely chop the Onion and Cilantro. Stir the Chilies, Onion, Cilantro, and Garlic (if used) into the bowl of diced tomatoes. Add the Red Wine Vinegar or Lime Juice. Salt and Pepper to taste. Salsa is best if made ahead for the flavors to meld.
Set aside 10 Cherries. Stir together, Sugar and remaining Cherries in a large bowl, and let stand until Cherries release juices,( about 10 minutes). Add Lemon Juice. Stir until Sugar has dissolved and liquid is bright pink. Transfer to a pitcher. Stir in 6 cups cold water and reserve Cherries. Serve over ice.
**Also try 3 cups Non-Carbonated Water and 3 cups Sparkling Water to give it a crisper taste!
Lay Tortillas out flat on a work surface. Spread 3 Tbs Hummus on each Tortillas.
Spread 1 Tbs Olive Tapenade on top of the Hummus. Top with 1/4 of the chopped Sun-dried Tomato halves. Sprinkle one Tbs Mint over the Tortillas. Fold the bottom inch of the Tortillas toward the middle, then roll the Tortillas up from one side to the other. Wrap in parchment or wax paper and secure with tape until ready to eat.
Place Balsamic Vinegar, Cinnamon, Pepper, Cardamom, Garlic. and Plums in a small, heavy saucepan. Set over high heat and bring to a boil. Stir and remove from heat. Let cool to room temperature.
Slice off a thin layer of each end of the Pound Cake. Cut the Cake into 12 equal-sized slices. Mix the Candy Chunks into the Ice Cream to distribute evenly.
Spread 1/2 cup of Ice Cream on a slice of the Pound cake, then top with another slice of Pound cake and press down gently. Place on a tray and move to the freezer.
Repeat until all slices of Pound Cake are used. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 3 days.
Heat the Butter in a small non-stick frying pan over medium heat. Add the Chives or Parsley to the Egg, season with salt and pepper, then pour into the pan. Stir until mixture begins to set. Cook as you would an omelet until done to your liking.
Remove from the heat, cut the egg into quarters, then top 2 quarters with a slice of cheese.
Toast the mini bagels. Top the lower half of each with one cheese-covered quarter of egg, a slice of Ham Lunch Meat and the other quarter of Egg. Top with the other mini bagel halves. Serve immediately.
In a small bowl, mix together the Carrots, Celery, and Salad Dressing. Set aside.
Place the Vegetables in a large bowl. Drizzle one Tbs Olive Oil over the Vegetables and season with Salt and Pepper. Toss until all the Vegetables are coated with the Oil.
Heat a grill or fry pan over medium high heat. In batches, grill the Vegetables until soft, about 3 minutes on each side. Set Vegetables aside.
Preheat oven to 325 F
In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add mushrooms, onion, carrots, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently. Transfer mixture to a large bowl; add remaining ingredients and stir well. Pour into a buttered 4-quart casserole. Bake covered for 60 minutes.
Preheat oven to 350°F. Butter or spray a 9” x 9” baking dish.
Drain the peaches in a colander to remove excess liquid. Place the peaches in the prepared baking dish.