Cucumbers with a Bang INGREDIENTS Baby cucumber Lemon juice Olive oil Salt and pepper Chili powder Instructions Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chili powder on top.
Ingredients 8 oz cream cheese 8 oz cheddar cheese, grated fine 1/2 green bell pepper, diced small 2 green onions, chopped small (green & white parts) 1/2 c crushed pineapple in own juice (small can will do) 1/2 jar diced pimento (drained)… or one of those really tiny jars 1 tsp seasoned salt Directions Have cream cheese at room temperature. Combine all ingredients and mix with mixer. Chill well before serving. I usually use the whole jar of pimento. Mostly because I love pimento, but also because I never know what to do with the rest of the jar. Or… you could double this and use the whole jar. I don’t drain the pineapple.. works just fine either way. Just remember to chop the onion and bell pepper really small… tiny even. Originally this was a cheese ball recipe. You were supposed to divide mixture in half and roll each portion in chopped pecans, forming 2 balls. The first time I made this, I made balls. Never again! If you don’t eat it all, the pecans get rubbery in the fridge. Ever since then, I just make it as a spread and serve in a bowl with really good snack crackers. It is ever better the second day, so can be made a day ahead. If you really feel the need to make this into balls, I would suggest draining the pineapple and putting mixture in the fridge for an hour or so before trying to roll it in chopped pecans. It makes 2 cheese balls.
INGREDIENTS 2 large tomatoes, diced 1 large cucumber, diced ½ medium red onion, diced 2 bell peppers (any color), diced Juice from 1 lemon (to taste) 1 ½ tablespoons Italian seasoning 4 tablespoons olive oil Salt and pepper, to taste PREPARATION Toss tomatoes, cucumber, red onion, and bell peppers with Italian seasoning, lemon juice, olive oil, salt and pepper. Salad is ready to eat, or refrigerate until ready to serve.
