3 cups finely diced red and yellow bell peppers (approximately one red and one yellow pepper)
1 tablespoon vegetable oil
1 package (8 ounces) cream cheese
2 packets Mesquite Barbecue Marinade Mix
Crackers or chips of your choice
Sauté peppers in oil until tender. Place the cream cheese in a large bowl. Pour cooked peppers (no need to cool) over cheese and add the Mesquite BBQ Marinade Mix. Stir until completely blended. Serve warm or chilled.
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1 quart tomato juice
2 limes ( or 2 tablespoon lime juice)
1 package Simply Organic Fish Taco Mix
In a pitcher, add tomato juice. Stir in juice from two limes or 2 tbsp lime juice and the Simply Organic Fish Taco Mix. Refrigerate for at least 30 minutes.
Makes 4 servings.
Drink as a flavorful alternative to tomato juice.
Add hot sauce and vodka then serve over the rocks for a customized cocktail. Drink responsibly.
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1 2/3 cups flour
1 package Orange Ginger Vinaigrette Dressing Mix
1 tablespoon baking powder
1/4 cup sugar
1 1/3 cups milk
1/3 cup oil
1 egg
Preheat oven to 375°F. Grease muffin pan (12 count). Combine all dry ingredients in a large mixing bowl. Combine liquid ingredients in a medium bowl. Stir liquid mixture into dry ingredients until just moistened. Spoon into muffin pan. Bake 15 to 18 minutes, or until lightly golden.
Makes 12 muffins. |
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