Fresh Corn & Avocado Salsa

 

2 large avocado s, chopped

 

1-1/2 cups cooked fresh corn kernel s

 

1 red pepper, chopped

 

1/2 cup finely chopped red onion s

 

1/4 cup chopped fresh cilantro

 

1/2 tsp. hot pepper sauce

 

1/4 cup KRAFT Zesty Italian Dressing

 

1 pkg. (14 oz.) tortilla chips

1

Combine all ingredients except chips.

2

Serve with chips.

OREO-Raspberry Cookie Balls

 

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

 

36 OREO Cookies, finely crushed

 

1/4 cup raspberry jam

 

1/4 cup chopped dried cranberries

 

1 oz. BAKER'S White Chocolate, melted

 

2 drops red food coloring

 

4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Mix first 4 ingredients until blended.

2

Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.

3

Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.

Spicy Peach Salmon

Ingredients

• 1 cup lowfat blended peach yogurt
• 2 Tbsp. olive oil
• ½ tsp. cayenne pepper
• ½ tsp. salt
• 4 salmon fillets (8 oz. each)

Directions

• Step 1
  Preheat the grill.
• Step 2
  In a small bowl, stir together the yogurt, olive oil, cayenne pepper, and salt.
• Step 3
  Take a piece of aluminum foil and cut it into four rectangular pieces, each large enough to wrap around one salmon fillet. Place the fillets in the foil squares and brush liberally with the yogurt mixture. Close up the foil packet.
• Step 4
  Place the packets on the grill. Grill the salmon for 15 minutes or until it is cooked through.

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Chocolate Candy

Fluffy Lemon Sauce

Ingredients

• ½ cup sugar
• 1 Tbsp. cornstarch
• ⅛ tsp. ground nutmeg
• 1 cup boiling water
• 1 Tbsp. butter
• ¼ cup lemon juice
• 1 tsp. grated lemon zest
• 1 large egg, beaten

Directions

• Step 1
  Mix together the sugar, cornstarch, and nutmeg in a saucepan. Stir in the boiling water over high heat and boil for 1 minute, stirring.
• Step 2
  Add the butter, lemon juice, and zest. Stir. Gradually beat in the egg. Serve warm.

Lemon Biscotti

Ingredients

• ⅓ cup unsalted butter
• ⅔ cup sugar
• 4 tsp. finely shredded lemon zest
• 1 tsp. baking powder
• ½ tsp. baking soda
• 2 large eggs
• 2½ cups all-purpose flour

Directions

• Step 1
  Preheat oven to 375°F.
• Step 2
  In a large bowl, using an electric mixer set on medium speed, beat the butter until softened, about 30 seconds. Add the sugar, lemon zest, baking powder, and baking soda, and beat until combined. Add the eggs and beat until combined. Add the flour and beat until thoroughly combined.
• Step 3
  Divide the dough in half. Using floured hands, shape each dough half into a log 8" long and 2" in diameter. Place the logs on an ungreased baking sheet a few inches apart from each other.
• Step 4
  Bake for about 20 minutes, or until a knife inserted in the center comes out clean. Let cool on the baking sheet or a wire rack for 1 hour. Turn off the oven while the cookies cool.
• Step 5
  Preheat oven to 325°F. Cut each roll crosswise into slices about ½" thick. Arrange the slices about 4" apart on the baking sheet.
• Step 6
  Bake for 8 minutes, then flip the slices over and bake for 8 more minutes, or until the cookies are crisp and lightly browned. Let cool on a wire rack.