Pico de Gallo

2 Roma Tomatoes (minced)
1/2 Minced Onion
1 Minced Jalapeno (seeded if you don't want the heat)
1/2 Cup Diced Cilantro
The Juice of One Lemon
Salt to Taste

By Bruny Vasquez

Fresh Salsa

3 Roma Tomatoes
1/4 Large Onion
2 Jalapenos (seeded if you don't want the heat)
1 Garlic Clove
1/2 Cup Cilantro
1/2 Teaspoon Chicken Bouillon
1 Tablespoon Lemon Juice
1 Tablespoon Lime Juice

Blend all ingredients together.  Eat with fresh veggies or oven baked corn chips.

By Bruny Vasquez

Baked Pumpkin Spice Donut Holes

• Donuts:
• 1 3/4 cups unbleached flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoons cinnamon
• 1/2 teaspoons nutmeg
• 1/2 teaspoon allspice
• 1/8 teaspoons ground cloves
• 1/3 cup unsweetened applesauce
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup FAT FREE milk
Coating: Roll immediately in
• 2/3 cup granulated sugar
• 2 tablespoons cinnamon

Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.

In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the applesauce, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.

Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (You will have batter left over for about another dozen.) Bake for 10 to 12 minutes or until passes the toothpick test.

Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. With the sugar and cinnamon combined, roll each muffin into cinnamon sugar to coat. Repeat with remaining batter. Serve immediately.

Source: The Craving Chronicles

Butterfinger Pie

• 6 (2 1/8 ounce) butterfinger candy bars, crushed
• 1 (8 ounce) FAT FREE package cream cheese
• 1 (12 ounce) FAT FREE carton Cool Whip
• 1 graham cracker crust

1 Mix first three ingredients together.

2 Put it in pie crust.

3 Chill.

2 Layer Cookie Crunch Fudge

What You Need

6 oz.  BAKER'S Semi-Sweet Chocolate

1 can  (14 oz.) FAT FREE sweetened condensed milk, divided

3  Chunky CHIPS AHOY! Real Chocolate Chip Cookies, chopped

1 tsp.  vanilla

6 oz.  BAKER'S White Chocolate

Make It

LINE 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and 2/3 cup milk in medium microwaveable bowl on MEDIUM 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
ADD chopped cookies and vanilla; mix well. Spread onto bottom of prepared pan.
MICROWAVE white chocolate and remaining milk in separate microwaveable bowl on MEDIUM 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Spread over dark chocolate layer. Refrigerate 2 hours. Use foil handles to lift fudge from pan before cutting into pieces.

BY FOOD AND FAMIlY

Waffle Iron Hash Browns

Crispy hash browns.   Spray waffle iron with some cooking spray first.

Small Changes