Smoky Mango Guacamole *

3/4 Tbsp EVOO
1 shallot, finely chopped
1 cup cherry tomatoes, halved
2 dried chipotle chili peppers
Salt, to taste
1 large ripe, but still firm, avocado, pitted and chopped
1/2 white onion, chopped
1 mango, chopped
1/2 jalapeno, minced
Juice of 2 limes
3/4 cup chopped cilantro, fresh
Chips and mini sweet peppers for serving

In a skillet, heat oil over medium heat.  Saute shallots for 30 seconds, then add 1/2 cup of the cherry tomatoes and crushed (or sliced) chipotle chili peppers (stems removed).  Add a generous pinch of salt and sauté until chili has softened - 5-8 minutes.  Transfer mixture to a large bowl and allow to cool completely.  Add avocado, onion, jalapeno, mango, remaining cherry tomatoes, lime juice, and cilantro. Stir gently, then salt to taste.  Garnish with whole cilantro leaves.  Serve with chips, sweet peppers and lime wedges.

Chocolate Peanut Butter Bites *

1/4 cup peanut butter
1 ripe banana, mashed
2 Tbsp honey
1 tsp vanilla
1 cup rolled oats
1/2 cup chopped nuts
1/4 cup chocolate chips

Line a baking sheet with parchment paper.  In a small pan, over medium heat, add peanut butter, banana, honey, and vanilla; stir until smooth and fully combined.  Bring the mixture to a boil before removing from heat.  Stir in oats and nuts, mixing well.  Remove from heat and add chocolate chips.  Stir together until chips are melted and combined completely.  Drop tablespoon size drops of dough on parchment paper.  Place baking pan in freezer and allow to freeze for 30 minutes or until bites have set.  Store in airtight container in the refrigerator for up to a week, or in the freezer for up to a month.

Serves 12.

Fiesta Ranch Dip *

1 package Hidden Valley Fiesta Ranch Dip
10 ounce can rotel, drain excess liquid
16 oz sour cream
1 cup finely shredded cheddar cheese
1 small can sweet corn or mexicorn

Mix all ingredients in a bowl.  Chill in fridge for 1 hour.  Serve with tortilla chips or fresh veggies.

Irresistible Banana Bread *

1 1/4 cups sugar
1/4 cup unsweetened applesauce
1/4 cup butter, softened
1/2 cup eggbeaters
1 1/2 cups mashed very ripe bananas (3-4)
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts

Heat oven to 350.  Grease bottom of pan.  Mix sugar, applesauce, and butter in bowl.  Stir in egg beaters.  Add bananas, buttermilk and vanilla.  Beat until smooth.  Stir in flour, baking soda and salt.  Stir in nuts.  Pour in pan.  Bake 1 hour to 1 hour and 15 minutes or until toothpick comes out clean.