Avocado Mango Salsa

1 avocado peeled, pitted and diced
1 lime juiced
1 mango peeled, seeded and diced
1 small red onion, chopped
1 habanero pepper, seeded and chopped (wear gloves when working with hot peppers)
1 tablespoon chopped fresh cilantro
salt to taste.

Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, pepper, cilantro and salt.

You may substitute Red and Green Bell Peppers if you don't want to make a hot salsa.

Delicious Pineapple Muffins

2 cups all purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg beaten
3/4 cup milk
1/4 cup butter melted
1/4 cup butter melted
1/4 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/2 cup all purpose flour

Preheat oven 375 degrees F. Grease and flour muffin pans.

In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple reserving 1/4 cup of juice. Make a well in the center of the dry ingredients and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.

In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping. Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping. Bake for 30 minutes or until toothpick inserted in the crown of the muffin comes out clean.

Broccoli Cornbread

I grew up in a home where cornbread was just cornbread. It didn't have anything like broccoli in it. So when I was at a friends house some time ago and she served this...I thought it was odd. But guys, it tastes delicious! I have a better time thinking of it as a cheesy broccoli bake! Enjoy.

1 box jiffy cornbread mix
3 eggs
8 oz cottage cheese
1 chopped onion
1-1/2 sticks melted butter
10 oz frozen chopped broccoli thawed and drained
4 oz grated cheddar cheese

Mix the jiffy, eggs, cottage cheese and melted butter together. Add the chopped onion, broccoli and cheese and mix well. Bake in an 8 or 9 inch square baking dish sprayed with cooking oil for 30 - 40 minutes in a 350 degree oven.

Taco Soup

1 pound ground beef
1 can rotel tomatoes
1 can diced tomatoes
1 can kidney beans
1 package taco flavored seasoning mix
1 package of dry ranch dressing mix
1 can yellow corn
1 can tomato sauce
1 can water

Garnish and Serve with:

Tortilla Chips
Cheddar cheese
Sour Cream

Brown the beef. Drain and transfer to crock pot with remaining ingredients and cook on low until ready to serve. Garnish with cheddar cheese and sour cream and serve with tortilla chips. YUM!

Baked Brown Rice

Until I found this recipe I never had a good method for cooking brown rice. Mine would either come out sticky or too watery. I thought I would be stuck cooking minute rice my whole life! I wanted to eat more healthy whole grains and when I found this recipe I was able to make a big improvement in that department. This is just too easy!

1-1/2 cups brown rice, medium or short grain
2-1/2 cups water
1 tablespoon butter unsalted
1 teaspoon kosher salt

Place the rice in an 8 inch square baking dish. Bring the water, butter, and salt just to a boil in a covered saucepan. Once the water boils, pour it over the rice. Stir to combine and cover the dish tightly with heavy duty tin foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

**NOTE** This rice would go well with the next recipe...slow cooker pepper steak!

Slow Cooker Pepper Steak

2 pounds beef sirloin cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers roughly chopped
1 (14.5 oz) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Sprinkle strips of sirloin with garlic powder. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix the cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar and salt. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Best Ever Chicken Salad Recipe

2-1/2 cups of cooked, diced and chilled chicken breasts
1/2 cup chopped celery
1 cup sliced seedless grapes
1/2 cup toasted almonds
1/3 cup chopped fresh parsley
1 teaspoon cayenne pepper
1 cup mayonnaise
1/4 cup heavy whipping cream
salt and pepper to taste

In a medium bowl, whip cream to soft peaks. Fold in mayonnaise. Add the rest of the ingedients. Mix well and chill.

My family loves this salad on croissants.