Slap Ya Mama’s Guacamole Dip

Slap Ya Mama’s Guacamole Dip

• 3 Hass avocados; halved, seeded & peeled
• 1 lime, juiced
• 1 ½ tsp Slap Ya Mama Original Blend Seasoning
• ½ tsp Slap Ya Mama Hot Blend Seasoning
• ½ medium onion, diced
• 1 jalapeno, seeded & minced
• 2 Roma tomatoes, seeded & diced
• 1 tbsp cilantro, diced
• 1 garlic clove, minced

In a large bowl combine avocados, lime juice, Slap Ya Mama Original Blend Seasoning and Slap Ya Mama Hot Blend Seasoning. With a fork or a potato masher, mash ingredients until desired texture is reached. Mash for a longer period of time for smoother texture or a shorter period for a chunky texture. Fold in onions, jalapenos, tomatoes, cilantro and garlic. Let sit for about 20 to 30 minutes at room temperature. Serve with tortilla chips. Enjoy!

Slap Ya Mama’s Guacamole Dip

Recipe submitted by Slap Ya Mama’s 

Avocado Fries

Avocado Fries


Canola oil for frying
1/4 cup Flax Meal
1/4 cup oatmeal
About 1/4 tsp. kosher salt
2 large eggs, beaten to blend
1 1/4 cups Italian Bread Crumbs
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flax meal with oatmeal 1/4 tsp. salt in a shallow plate. Put eggs and Bread crumbs in separate shallow plates. Dip avocado in flax meal, shaking off excess. Dip in egg, then Bread crumbs to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.

You can use Panko instead of Italian bread crumbs.

Kid tested and mother approved!! Yes my kids loved them!!!

Avacado Fries 1

Recipe Submitted by Julie

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes


Cinnamon Roll Filling:
4 tablespoons butter, Melted
1/4 cup + 2 tablespoons light brown sugar, Packed
1/2 tablespoon Ground cinnamon

(Mix well, Place in corner of a baggie.)

Cream Cheese Glaze:
4 tablespoons butter
3/4 cup of powdered sugar
2 ounces of cream cheese
1/2 teaspoon vanilla extract

For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten


Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and ‘set up’ while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy)

Prepare Pancake batter:  In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened.  (a few small lumps are fine)

OR If using a boxed mix, prepare according to package directions.

Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.

Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

When ready to serve, spoon warmed cream cheese glaze on top of each pancake.


Cinnamon Roll Pancakes1

Cinnamon Roll Pancakes2

Cinnamon Roll Pancakes3

Cinnamon Roll Pancakes4

Recipe Submitted by Holly

Cauliflower Breadsticks

Cauliflower Breadsticks

Hardly any calories for the whole pan!


1 large head of cauliflower
2 cloves garlic, grated or minced
2 large eggs, lightly beaten
4 oz low fat mozzarella cheese
1/2 teaspoon onion powder


Preheat oven to 450 degrees.

Chop the cauliflower into chunks and place into microwave for about 5 minutes or until soft
Place the cauliflower into a food processor and blend until it’s a mashed potato texture
In a medium bowl, stir together cauliflower, eggs,cheese, and seasonings
Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick)
Bake at 450 degrees for 20-25 minutes or until the top starts to brown
Add additional cheese to the top and enjoy!

Recipe Submitted by Vegi Lover

Milk’s Molasses Cookies

Milk’s Molasses Cookies

Total time: 1 hour

Servings: 2 dozen cookies


1 cup (2 sticks) butter

2 cups sugar

2 eggs

1/2 cup molasses

3 1/3 cups plus 1 tablespoon (14.5 ounces) flour

1 tablespoon baking soda

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon salt

1/2 teaspoon ground cloves


1. Heat the oven to 325 degrees.

2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the mixture until thoroughly incorporated. Beat in the molasses.

3. In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated.

4. Spoon the batter into mounds (about 2 tablespoons each) and place on a parchment-lined cookie sheet (space the cookies at least 3 to 4 inches apart, as they will spread). Bake the cookies until set, about 18 minutes, rotating halfway through for even coloring.

Each cookie: 221 calories; 2 grams protein; 35 grams carbohydrates; 1 gram fiber; 8 grams fat; 5 grams saturated fat; 36 mg cholesterol; 21 grams sugar; 264 mg sodium.

Note: Adapted from Milk on Beverly Boulevard. Milk serves the cookies garnished with a sugar glaze (3 tablespoons water heated with 1½ tablespoons each corn syrup and fondant in a saucepan until combined, then beaten with 2 cups plus 3 tablespoons powdered sugar until smooth). Fondant is available at baking supply stores as well as at cooking stores and select gourmet supply stores. You can substitute royal icing if desired.

Milk's Molasses Cookies

Recipe Submitted by Milk’s 

St. Joseph’s Day Bread

St. Joseph’s Day Bread

(Makes 1 loaf – approx. 18-inches in length)


2/3 cup warm milk, 105 – 115 degrees F.

1 (1/4-ounce) package dry active yeast

3 cups bread flour, divided

1/4 cup sugar

1 teaspoon salt

2 tablespoons melted butter

2 eggs

1/2 teaspoon anise seed or 1 teaspoon anise extract

Egg wash: 1 egg mixed with 1 tablespoon water

Sesame seeds


Stir the yeast into the warm milk and allow to rest for 10 minutes.

Pour the yeast mixture into the bowl of an electric mixer. Add 1 cup of flour, sugar, salt, and melted butter. Beat the mixture with the paddle attachment for 2 minutes. Add the eggs, anise seed or extract, and another cup of flour.

Beat for 2 more minutes.

Change from the paddle attachment to a dough hook.

Add the remaining flour, 1/4 cup at a time, until the dough starts to come together. You may not need to add all of the flour. Then allow the dough hook to knead the dough on medium for 3 to 4 minutes. Transfer the dough to a greased bowl. Cover and allow to rise in a warm place until doubled in volume, about 1 hour.

Punch the dough down and divide it into 2 equal pieces. Roll each piece into a 20 – 22-inch rope. Place the 2 ropes on a parchment lined baking sheet.

Loosely twist the ropes together, tucking the ends under. Cover and allow to rise until doubled in size, about 30 – 40 minutes.

Preheat the oven to 350 degrees F.

Brush the loaf with the eggwash and sprinkle liberally with sesame seeds.

Bake for 30 to 35 minutes or until golden brown. Transfer to a wire rack to cool.

Recipe Submitted by Jesse

St. Joesph Bread1

Irish Soda Bread

Irish soda bread is a wonderful traditional Irish quick bread with currants, caraway seeds and honey. Here is a simple make ahead mix recipe that is wonderful for gift giving or to whip up an Irish soda bread in just a few moments time.


3 1/2 c. all-purpose flour

1/2 c. whole-wheat flour

1 c. dried currants or raisins

1/2 c. light-brown sugar

1 T. baking powder

1 tsp. baking soda

1/2 tsp salt

2 tsp caraway seeds (optional)

Measure all ingredients into a large ziploc bag, seal & shake well. (This makes 1 package of Irish Soda Bread Mix)

Irish Soda Bread Mix

1 package Irish Soda Bread Mix (as listed above)

1/2 c. butter softened

1 egg

1 c. buttermilk


Cut the butter into the bread mix working it in with your fingers or a mixer until it resembles cornmeal.

In a small bowl beat egg & buttermilk together and pour into the mix. Stir just enough to moisten evenly, but don’t over mix or your bread will be tough.

Shape into a high round ball and place on a buttered cookie sheet. Make a criss-cross slash across the top Bake at 350F for 45-55 minutes.

Cool before slicing.

Recipe Submitted by Erin 

Creamed Spinach

Creamed Spinach

Spinach Base Ingredients:

1/2 pound smoked bacon, finely chopped

1 bunch (about 10 small) green onions, finely chopped

1 onion, finely chopped

1 tablespoon chopped garlic

1 teaspoon salt

3/4 teaspoon pepper

1 1/2 tablespoons butter


1. In a large skillet, cook the chopped bacon over medium-high heat until browned and crisp, stirring frequently, about 15 minutes.

2. To the pan, stir in the green onion, onion, chopped garlic, salt and pepper and simmer, stirring frequently, until the vegetables are tender, 10 to 12 minutes. Remove from heat.

3. Stir in the butter, then puree the mixture in a blender. (The base can be made ahead of time to this point and covered and refrigerated. Reheat before using.)

Creamed Spinach Base Ingredients:

1/4 cup plus 2 tablespoons flour

1 1/2 cups milk

3/4 cup half and half

2 pounds spinach, cleaned and chopped


1. Heat the spinach base in a large skillet over medium heat until warm. Gradually whisk in the flour until fully incorporated. Cook over medium heat for 10 minutes to cook out the flour taste, stirring frequently.

2. While the base is heating, scald the milk in a medium saucepan. Remove from heat but keep warm on the stove.

3. When the flour is cooked, whisk in the hot milk and half and half, mixing thoroughly. Bring the mixture to a boil over high heat. Reduce the heat to a simmer and continue to cook, stirring frequently, until the mixture is thickened to a cream sauce consistency, about 5 minutes.

4. Stir in the spinach, a little at a time, until all is added. Continue to cook until the creamed spinach begins to bubble, about 10 minutes.

5. Remove from heat and serve immediately. This makes about 4 1/2 cups creamed spinach.

Each of 8 servings: 261 calories; 9 grams protein; 14 grams carbohydrates; 3 grams fiber; 19 grams fat; 8 grams saturated fat; 38 mg. cholesterol; 4 grams sugar; 624 mg. sodium.

Recipe Submitted by Lawry

Dole Whip

Dole Whip


2 cans (20 oz. each) DOLE crushed pineapple

2 tbsp. lemon juice

2 tbsp. lime juice

1/3 cup sugar

1 1/2 cups heavy whipping cream


Drain pineapple: reserve 2 tbsp. juice.

Set aside.

Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.

Cover and blend until smooth.

Pour into two 1-quart freezer zipped bags.

Store bags flat in freezer.

Freeze 1 1/2 hours or until slushy.

Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

Recipe Submitted by Minnie


Virginia’s Whole Wheat Pancakes

Virginia’s Whole Wheat Pancakes


1 cup (4.25 ounces) all-purpose flour

1 cup (4.5 ounces) whole wheat flour

2 tablespoons cornmeal

3/4 teaspoon salt

1 1/4 teaspoon cinnamon

1 tablespoon baking powder

1 teaspoon baking soda

1/2 cup egg whites (about 4 egg whites)

3 tablespoons honey

1 teaspoon vanilla

2 1/4 cups buttermilk

1/4 cup (1/2 stick) butter, melted


1. In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.

2. In a blender, purée the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.

3. Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups batter.

4. Heat a griddle or large skillet over medium-low heat. Grease the surface, then ladle half-cups of the batter to form each pancake. Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side.

5. This makes 8 to 10 pancakes. The restaurant serves them with butter and maple syrup.

Total time: 25 minutes

Servings: Makes 8 to 10 pancakes

Recipe Submitted by Virginia