Avocado Salsa – Yummy!


My co-worker tried this recipe for a department gathering and it was SO refreshing, deceptively good and a huge hit (addictive).  Credit is to Barbara Vinson the creator of the recipe and Allrecipes.com where I originally found this recipe.  It has my stamp of approval.

INGREDIENTS:

1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados – peeled, pitted and diced

DIRECTIONS

  1. In a large bowl, mix corn, olives, red bell pepper and onion.
  2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
  3. Stir avocados into the mixture before serving.

Served best with tostidos scoops

Best Appy for Men – Buffalo Chicken Dip from Frank’s Red Hot


I had this recipe at a Halloween party. I know how much my burly man cub loves his hot wings and blue cheese dressing that I just had to make this for him

recipe-banner

 

Here we go:.

INGREDIENTS

2 cups shredded c

hicken

1 – 8oz package of cream cheese softened
1/2 a cup of crumbled blue cheese (or your favorite kind of cheese)

1/2 a cup of blue cheese or ranch salad dresssing
1/2 a cup of Frank’s Red Hot sauce or Frank’s Buffalo Red Hot sauce

DIRECTIONS
Mix the ingredients together in a 1 quart baking dish
Bake at 350 degrees for 20 minutes
Serve with crackers and/or celery sticks

It is easy and tasty!

Enjoy

To view the original recipe go to www.franksredhot.com