Ingredients
1/2 cup fresh raspberries – washed
1/2 cup chopped red bell pepper
2 Serrano peppers – minced fine
1/4 cup chopped red onion
1/2 cup chopped, seeded tomato
2 tsp. fresh chopped cilantro
1 pinch salt
Directions
Gently combine all the salsa ingredients, carefully mashing some of the raspberries, but leaving a few whole.
Allow to set for at least 1 hour.
Ingredients
4 hard boiled eggs
3 tablespoons mayo
1 teaspoon dijon mustard
1 teaspoon curry powder
1 teaspoon granulated stevia
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
salt & pepper to taste
Directions
Chop eggs, mix all together. Add salt & pepper to your personal taste. Refrigerate 1 hour before serving so flavors meld together.
Ingredients
1 teaspoon paprika
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, or more to taste
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil
Directions
Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.
Ingredients
1 cup all-purpose flour
1/2 cup plus 2 tablespoons chopped pecans, divided
8 tablespoons (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 (8-ounce) container frozen whipped topping, thawed, divided
2 (3.4-ounce) packages lemon instant pudding mix
2 2/3 cups milk
Directions
Preheat the oven to 375F.
Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.
Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners’ sugar and beat until mixture is light and fluffy.
Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.
Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.
