Gazpacho Salsa

Ingredients:
2 plum tomatoes, seeded and diced
1 small yellow bell pepper, diced
1 Kirby cucumber, diced
1/2 red onion, diced
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon each Kosher salt and black pepper
dippers (crostini, veggies, pita chips)

Directions:
In a medium bowl combine tomatoes, bell pepper, cucumber, onion, vinegar, oil, and 1/4 teaspoon each of salt and pepper. Serve with the dippers.

Mint Chip Ice Cream Pie

Ingredients:
8 oz chopped semisweet chocolate, melted.
4 cups crisped rice cereal (like Rice Krispies)
2 pints mint chip ice cream, slightly softened

Directions:
In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9 inch springfoam pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze until firm, 5-10 minutes.

Spread ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.

Peach and Raspberry Parfait

Ingredients:
2 peaches, cut into 2 1/2 inch pieces
1 1/2 cups raspberries
2 tablespoons sugar
1 tablespoon fresh lemon juice
1 pint vanilla ice cream

Directions:
In a large bowl, combine the peaches raspberries, sugar and lemon juice and let it sit, tossing once, for 20 minutes.

Scoop ice cream into bowls and top with the fruit mixture.

Ice Cream Snowballs

Really, who doesn't think these look amazing??!

Ingredients:
1 pint vanilla ice cream
2 cups toppings (toasted slice almonds, shredded coconut, crushed ice cream cones, chopped toffee candy bars, chopped Oreos etc--use your imaginations!)

Instructions:
Line a baking sheet with waxed paper. Scoop ice cream into 8 balls. Place on the sheet and freeze until firm--about 9 minutes.

Place desired toppings in separate shallow bolws. Roll ice cream in toppings, pressing gently to help them adhere. Serve immediately or freeze, loosely covered, for up to 3 days.

Broccoli Salad

Ingredients:
1 bunch finely chopped broccoli
2 slices of red onion, finely chopped
6 slices bacon, cooked crisp and crumbled--drain the fat as much as possible
1/2 cup sunflower seeds, raw
1/2 cup raisins

Dressing:
1/2 cup light mayo
1/4 cup sugar
1 Tablespoon vinegar (I used red wine vinegar since I was out of regular vinegar and it worked great!)

Directions:
Combine the first bunch of ingredients in a bowl. Mix dressing with salad 2 hours before serving. Refrigerate. Stir before serving.

Beef and Vegetable Stew for the Crockpot

Ingredients:
1 pound stew meat cut into bite sized pieces
2 cubed potatoes
1 large onion chopped
1 clove garlic
2 large carrots sliced
1/2 cup green beans cut up
1/2 cup frozen peas
1 bay leaf
1/2 tsp dried thyme
1/2 tsp salt
1/4 teaspoon black pepper
2 Tablespoons tomato paste
2 14 oz cans beef broth

Directions:
Combine all ingredients in a crock pot. Cook on low for 6-8 hours.

Cheesecake Factory Chopped Salad

CHOPPED SALAD

12 cups packed moderately finely chopped romaine lettuce (use two 9-ounce bags cut-up romaine lettuce, chopped finer than in bag)
2 cups diced grilled chicken breast
4 Roma tomatoes, seeded and diced fine
2 medium avocados, pitted and chopped
1 cup fresh cooked OR frozen, thawed corn kernels
1/2 cup chopped crisp-cooked bacon (buy it cooked to save time)
3/4 cup small blue cheese crumbles
1 Granny Smith apple (leave skin on), chopped

Balsamic vinaigrette (recipe below)
In a large bowl, combine lettuce, chicken, tomatoes, avocado, corn, bacon, blue cheese and apples. Toss until mixed. Add amount of Balsamic Vinaigrette desired, tossing well.

Makes 3 to 4 large servings

BALSAMIC VINAIGRETTE: In a small food processor, combine 1/2 cup olive oil, 3 tablespoons balsamic vinegar, 1 generous teaspoon Dijon mustard, 1 tablespoon chopped shallots, 1 clove garlic, crushed, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Process until well blended. Makes a generous 1/2 cup dressing. If making in advance, refrigerate, covered, until serving time.