Ingredients

• 2 avocados, peeled and pitted
• 1 tablespoon fresh lemon juice
• 1/2 cup red bell pepper, finely diced
• 1/2 cup small cherry tomatoes (cut in quarters)
• 1/4 cup green onion, thinly sliced
• 3 cloves garlic, finely chopped
• 1/2 teaspoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper

Instructions

1. Coarsely mash avocados.
2. Stir in lemon juice.
3. Fold in remaining ingredients.
4. Seal in an airtight container with a piece of plastic wrap against the surface of the guacamole. Keep cool.
5. Serve with tortilla chips.

Notes

Kathy’s Comments...The fresh thyme and red bell pepper give this guacamole a fresh twist.

By Myra Jeffreys via KathyMillerTime

Ingredients

• 1 pound skinless fresh salmon fillet or frozen wild-caught Alaskan salmon (found at many local famers markets)
• 1/3 cup freshly squeezed lime juice
• 1/3 cup minced shallots (2 shallots)
• 2 tablespoons good olive oil
• 1/4 minced fresh dill
• 3 tablespoons capers, rinsed and drained
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 teaspoons kosher salt (or less)
• 1 teaspoon coarsely ground black pepper

Instructions

1. Dice the salmon and place in a bowl.
2. Add remaining ingredients.
3. Mix well and cover with plastic wrap.
4. Refrigerate for several hours for the salmon to marinate and cure.
5. If you don’t care for uncooked salmon you could substitute with smoked salmon.

By KathyMillerTime
Adapted from Ina Garten, Barefoot Contessa

Ingredients

• 1/2 pound medium shrimp, cooked and coarsely chopped. I buy the freshest shrimp available and choose size accordingly.
• 1 cup fresh salsa, slightly drained available in the produce section of grocery store
• 2-3 tablespoons ketchup
• 1-2 tablespoon freshly squeezed lime juice
• 1 avocado, peeled and coarsely chopped
• 2 green onions or 1/4 cup of sweet Vidalia onion, chopped
• 1 small tomato, chopped and drained
• 2 tablespoons fresh chopped cilantro
• 1 jalapeno pepper, seeded and finely diced (optional)

Instructions

1. Mix all ingredients.
2. Serve with tortilla chips.

By KathyMillerTime
Adapted from What's For Dinner by Maryana Vollstedt

Ingredients

• 1 1/2 cups creamy peanut butter
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioner's sugar
• 6 ounces semi-sweet chocolate chips
• 2 tablespoons shortening

Instructions

1. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioner's sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
4. Remove balls from refrigerator. Use a fork or toothpick to dip ball into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls.
5. Refrigerate 30 minutes to set.

By KathyMillerTime
Adapted from Melissa Ross Celebrity Chefs Event