You’ll need:
4 cups shredded carrots
1/4 cup-1/2 cup raisins
8 oz can of crushed pineapple in juice, drained with juice reserved
1 tbsp sugar
Pinch of salt
1/4 cup plain Greek yogurt
Drain pineapple (reserving juice) and mix with carrots in a medium bowl. Add raisins and combine.
In a small bowl, stir together 2 tbsp reserved pineapple juice, yogurt, sugar and salt until completely blended. Add to carrot mixture and mix well.
Refrigerate for a few hours to allow juices to meld!
Ingredients:
1/2 cup butter, melted
1 8 oz. can whole kernel corn, drained
1 8 oz. can creamed corn
1 cup sour cream (I was about a half cup short so I used 1/2 cup sour cream and 1/4 cup fat-free Ranch dressing)
2 eggs
1 package Jiffy Corn Muffins
Preheat oven to 375 degrees. Mix together the melted butter, all of the corn, and sour cream. In a separate bowl, beat the eggs. Add the beaten eggs to the corn mixture. Finally, add in the corn muffin mix and stir until completely blended. Spread mixture in a greased 9×9 casserole or baking dish. Bake 30-35 minutes until center is firm.
Serve with chili or fresh salsa!
Ingredients:
2 cups flour
3 tsp baking powder
1 tbsp sugar
1/2 tsp black pepper
1 egg
1 1/4 cups milk
2 tbsp vegetable oil
1 cup cheddar cheese, shredded
Combine flour, baking powder, sugar, and pepper. Whisk egg, milk and oil in a second bowl and add to dry ingredients. Combine until just moistened. Fold in cheese.
Fill mini muffin tins three-quarters of the way and bake at 375 degrees for about 12 minutes, or until golden brown.
Serve warm with marinara sauce.
I’ve always marveled at how deviled egg recipes can be fiddled with and ingredients switched in and out, but they always still taste so good! I made this version last night for Ben, since deviled eggs are one of his favorite snacks (at least they’re better than the half can of pringles he confessed that he ate in one sitting yesterday :P). These have oregano, parmesan-romano cheese, dijon mustard, and a dash of hot sauce in them. I garnished them with a shredded cheddar cheese blend and some paprika.
6-7 eggs, hard boiled
~3 tablespoons Dijon mustard
~1/3 cup light mayonnaise
1-2 tbsp Parmesan cheese (grated)
salt and pepper, to taste
dash of hot sauce
1 tsp oregano
Shredded cheddar cheese and pinch of paprika, for garnishing
Shell eggs and slice lengthwise. Remove yolks by gently squeezing from the underside of the egg until the yolk ‘pops’ out. You may need to soak the eggs in cold water for about 30 minutes before this to help with shelling. Mix together yolks, mayo, mustard, oregano, salt/pepper, parmesan cheese, and hot sauce in a medium size bowl and mash until smooth.
Spoon filling into a ziplock sandwich bag and cut off one corner. This is your piping bag! Squeeze filling slowly into the center of each egg half.
Garnish with cheese and paprika.
Claire Tastes 