Acrylic Vase

Fruit Dip


1 8 oz. package of Cream Cheese

1 small container of Marshmallow Fluff


  1.  Using a small hand held mixer combine cream cheese and marshmallow fluff until creamy
  2. Refrigerate until ready to serve

Mango Salsa


2 Mangos

1 Red Pepper

1 Green Pepper

2 Jalapenos

1 Small Red Onion

1 Small Bunch of Cilantro

Juice of 1 Lime

Pinch of Salt


1.) Chop mangos, red pepper, green pepper, jalapenos, red onion, and cilantro

2.)  Mix all together in a medium bowl

3.)  Juice the lime over the salsa mixture and add salt

4.)  Mix and Enjoy

**You can eat right away but I always refrigerate for at least an hour before serving

Corn Salsa


1 Bag of frozen Sweet Corn

1 Small Red Onion, diced

1 Red Pepper, diced

2-3 Jalapeno’s, diced

1 Bunch of Cilantro, chopped

1/2 cup of Queso Fresco Cheese, crumbled

2 TBSP. Olive Oil


3 TBSP. Sour Cream

2 TBSP. Mayo

Juice of 1 Lime

1/2 tsp Cumin

1/2 tsp. Paprika

1/2 tsp. Chipotle Chili Powder

1/2 tsp. Salt


1.)  Heat Olive Oil in a skillet over medium heat.  Add corn and cook until golden brown (you can also grill corn cobs) about 10 minutes

2.)  Chop Red Onion, Red Pepper, Jalapenos and Cilantro.  Add to a medium bowl and add Corn and Queso Fresco Cheese

3.)  In a separate bowl mix all dressing ingredients together.  Whisk until creamy

4.)  Pour dressing over corn mixture and mix all ingredients together

5.)  Top with additional crumbled Queso Fresco

6.)  Place in fridge until ready to serve (you can serve hot or cold)

**Serve as a side dish when you grill out or would be great served as corn salsa with chips


Italian Chopped Salad


1 bag of Baby Spring Salad Mix (or lettuce of choice)

1 can of Chick Peas

1 small container of Cherry Tomatoes, sliced in half

1 small Red Onion, sliced into thin rings (I only used 1/4 of the onion)

1/2 cup of Pepperoncini Rings

1/4 cup of Provolone Cheese, sliced or cubed thin

1/4 cup of Salami, sliced thin

Italian Dressing (I used store bought)

Salt and Pepper to taste


  1. In a large bowl mix in Lettuce, sliced Red Onion, Cherry Tomatoes, Pepperoncini Rings, Provolone Cheese, Salami, Chick Peas
  2. Season with Salt and Pepper to taste
  3. Top with Italian dressing and mix the salad together
  4. Chill until ready to serve

Spring Sangria


2 Bottles of Pinot Grigio

1 can of Lime La Croix

1 cup of Lime Juice

1 cup of Strawberry Simple Syrup

1 cup of Sugar

1 cup of Water

3 cups of Strawberries, sliced

2 Oranges, sliced

6-8 Limes (2 sliced, 6 for juicing)

1 Package of Fresh Mint

Simple Syrup

  1.  On the stove top over medium heat mix sugar, water and 2 cups of strawberries.  Bring to a boil.  Once at a boil simmer for 10 minutes
  2. Strain syrup mixture into a cup and use a spoon to smash strawberries to get all of the juices out.  You can then throw away the excess smashed strawberries.  Let syrup cool


  1. Squeeze limes to make 1 cup of juice (you can also use lime juice concentrate)
  2. Pour 2 bottles of Pinot Grigio, 1 cup of strawberry simple syrup, 1 cup lime juice, and 1 can of lime La Croix into a pitcher
  3. Place sliced oranges, limes, strawberries, and mint leaves in the Sangria
  4. Chill until ready to serve
  5. Fill each glass with ice, orange, lime, and strawberry slices.  Pour Sangria into each glass and top with mint leaves

Froze Recipe

Froze Recipe


Heirloom Tomato and Mozzarella Salad


Tomato and Mozzarella Salad Recipe


3-5 Heirloom Tomatoes, Sliced

1 Package of Fresh Mozzarella Cheese, Sliced

1 Bunch of fresh Basil

1 TBSP. Olive Oil

Salt and Pepper to taste

2 TBSP. Balsamic Glaze


1.)  Slice Tomatoes and Mozzarella and place on serving platter

2.)  Sprinkle with Salt, Pepper, and Olive Oil

3.)  Add Basil throughout the platter and sprinkle with balsamic glaze