This month, we’ve got all the desserts to satisfy your sweet tooth, but we also have a handful of tasty recipes to try with the holidays right around the corner.
These are recipes that can be found on our Dessert Recipes Page, but also make a great snack.
Dessert recipes are great for entertaining and making people smile, and they’re great for a healthy diet as well.
With a few simple ingredients, you can enjoy these tasty treats without breaking the bank.
Taco Salad With A Mexican Twist Ingredients: 1/2 cup salsa verde (1/2 lime) 1 cup shredded cheddar cheese 1 cup cilantro, finely chopped 1/4 cup finely chopped jalapeno pepper, chopped 1 avocado, chopped Instructions: Heat a large skillet over medium-high heat.
Add the salsa verdes and cheddar.
Cook, stirring often, until the salsa is softened, about 5 minutes.
Add cilantro and jalapeño and cook for a further minute or so, stirring constantly, until wilted.
Add avocado and jay and cook a further 3 minutes, stirring frequently.
Add shredded cilantro.
Bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened, about 15 minutes.
Stir in shredded cayenne pepper and cilantro leaves.
Serve warm or cool.
Mexican-Style Corn Tortillas With Peanut Butter, Tomato, and Lime Ingredients: 6 corn tortillas (about 1 pound) 1 tablespoon cornstarch 1 tablespoon butter, melted 1 tablespoon olive oil 1 tablespoon granulated sugar 1 tablespoon sour cream (or more) 1 large egg (or 1/3 cup egg whites) Directions: Place corn tortilla chips in a bowl and set aside.
Heat butter and oil in a skillet over high heat.
Fry tortillas, turning occasionally, for about 2 minutes on each side.
Remove to a paper towel-lined plate.
Add egg and whisk until egg is thoroughly combined.
Add sour cream and stir to combine.
Add cornstarchs and stir until combined.
Fold in 1 tablespoon of cornstarchy mixture.
Place tortillas on a baking sheet and top with peanut butter, tomato, and lime.
Refrigerate for at least 2 hours or up to 3 days.
Recipe Notes: 1.
For a healthier version of Mexican corn tortitas, you could substitute 1 tablespoon soy sauce or other low-sodium soy sauce.
This will be more filling and healthier.
The cornstech can be made ahead of time, or store in the refrigerator for up to a week.
Recipe by: Amanda K. (American Conservative) Nutrition facts Serving size: 1 tortilla (1 large) Calories: 821 Fat: 19g Saturated fat: 0g Cholesterol: 5mg Sodium: 1740mg Carbohydrates: 31g Sugar: 7g Protein: 10g