Corn Salsa

1 can black beans, drained and rinsed
1 can corn, drained (or frozen or fresh)
2 roma tomatoes, diced
2 avocado, diced
1 bunch of cilantro
1 packet dry Italian dressing mix

Mix all ingredients together, toss with dressing mix.  If you're making this ahead, don't put the avocado in until right before serving.  The amount I brought to lunch bunch was double this recipe.

Serve with tortilla chips!

Raspberry Chocolate Chip Cookies

From Amy Livesay

http://www.butterwithasideofbread.com/2016/04/raspberry-chocolate-chip-cookies.html

1 cup butter, softened

1/2 cup brown sugar

1/2 cup sugar

1 large box (5.1 oz) Instant Vanilla Pudding mix

2 eggs

1 tsp vanilla

2 1/2 cups flour

1 tsp baking soda

1 cup semi-sweet chocolate chips

1 cup fresh raspberries, halved

With a hand mixer, cream together the butter and sugars. Add the pudding mix and mix until well blended. Add the eggs and vanilla and mix well. Add the flour and baking soda and continue mixing. Stir in the chocolate chips and then very gently fold in the raspberries.
Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet (or a high quality non-stick cookie sheet). Bake for about 10 minutes at 350. Enjoy!

Amazing and Simple Greek Feta Dip

INGREDIENTS

• 2-3 tablespoons olive oil
• 3-4 (about 1 1/2 cups) Roma tomatoes, chopped 
• 2 green onions or a bunch of chives, finely chopped (about 1/4 cup)
• 8 ounces feta cheese (see note above)
• 2 teaspoons Greek seasoning (see note above)
• White or regular balsamic vinegar (optional)
• Sliced baguette for serving

1. Drizzle the olive oil over a plate or platter. Add the tomatoes and green onions or chives and crumble the feta cheese over the top. Sprinkle on the Greek seasoning and toss lightly to combine. Drizzle with balsamic vinegar, if using (just a teaspoon or so to start - add more to taste). 
2. Serve the dip with soft, sliced baguettes (pita chips are delicious, too).

Source:  http://www.melskitchencafe.com/amazing-greek-feta-dip/

Simple Stuffing

From Everyday Food Magazine, Nov 2007.

(Click here for a photo.)

Ingredients

• 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
• 4 tablespoons butter, room temperature, plus more for baking dish
• 4 celery stalks, thinly sliced
• 4 shallots [or 2 onions] minced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 1/2 cup dry white wine [I used chicken broth]
• 1/2 cup parsley leaves, chopped
• 3 large eggs, lightly beaten
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
• [optional add-ins: 
• 1/2 to 1 lb Italian sausage
• 2 apples [such as Granny Smith], chopped
• raisins
• dried sage
• chopped fresh mushrooms
• 
  

Directions

1. Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through. [Alternate way to make your bread stale: cube it onto a cookie sheet and leave it out overnight.]
2. In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. [Add add-ins at this step.] Add wine [chicken broth] and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
3. To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).  [Note: For "crispier" stuffing, don't add as much broth. Spread it on a cookie sheet to bake, 20 minutes at 400, then flip it over with a spatula and put it back in for another 7-10 minutes.]
4. Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered
   8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Crock Pot Lasagna

I would have brought this recipe to September's lunch bunch - but a new baby kept me home. :) My sister-in-law shared this recipe with me.

Crock Pot Lasagna
1 lb. ground beef
1- 26-28oz. jar pasta sauce
1- 8 oz. can tomato sauce
1- 16 oz. Alfredo sauce
3 C. shredded mozzarella cheese
¼ C. grated Parmesan cheese
½ package no-boil lasagna noodles

Instructions:
-Brown ground beef and drain.
-Spray crock-pot with non-stick cooking spray.
-Spread ¾ C. pasta sauce in bottom.
-Stir remaining pasta sauce and tomato sauce into ground beef.
-Layer 3 lasagna noodles over sauce, breaking noodles as necessary.
-Top with 1/3 of Alfredo sauce, spreading evenly.
-Sprinkle 1 C. mozzarella cheese.
-Top with 1/3 of the ground beef mixture, spreading evenly.
-Repeat layering twice, using 2 lasagna noodles in last layer.
-Sprinkle Parmesan cheese on top.
-Cover and cook on low for 3 ½ to 4 ½ hours.

Banana Peach Smoothie with Coconut

Ingredients:

1 banana
2 peaches (peeled)
1 container of french vanilla Yopait yogurt
1 cup ice
1/2 milk
1/4 cup coconut

Preparation:

Pour all ingredients in blender. Blend for 60 seconds. Enjoy!

Strawberry Lime Slush

6 ice cubes
16 strawberries
½ C. frozen limeade
½ C. water

Blend together