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Monthly Special January & February 2012 Preparing for Valentine's Day! Chocolate Covered Cherry Hot Chocolate 5 Minute Chocolate Fudge Chocolate Pecan Bars Chocolate Chip Cheesecake Dip $17.00 You can find these recipes, along with many, many, more in our new recipe book! Greek Pasta Salad 1 lb. bowtie pasta 1 c. diced sun-dried tomatoes 1 (8oz) pkg. crumbled feta cheese 1 pkg. SPINACH DIP MIX ¼ c. olive oil Boil pasta, drain, and let cool. Add in sun-dried tomatoes, feta cheese, and SPINACH DIP MIX. Toss and mix with olive oil. By Roberta Whalen Rainbow Fruit Salad 1 lg. mango, peeled and diced 2 c. fresh blueberries 2 bananas, sliced 2 c. fresh strawberries, sliced 2 cu. grapes 2 nectarines, unpeeled and sliced 1 kiwi, peeled and sliced Honey Orange Sauce: 1/3 c. unsweetened orange juice 2 T. lemon juice 1-1/2 T. honey 1 tsp. HOT SPICED WINE/CIDER MIX Prepare desired fruit (peeling, cutting, dicing, etc). Mix all ingredients for the sauce, and just before serving, pour honey orange sauce over the fruit. By Kista Taylor Dill Dressing 1 pkg. DILL DIP MIX ½ c. olive oil ¼ c. lemon juice Shake all ingredients together. By Roberta Whalen Balsamic and Herb Salad Dressing ¼ cup balsamic vinegar ½ pkg. HERB DIP MIX 3 tsp. water 2 T. honey ½ c. olive oil In a cruet, add balsamic vinegar, HERB DIP MIX, water and honey. Cover and shake well, then add olive oil. Shake again and then serve. Use over your favorite salad greens. This does not need to be refrigerated. By Roberta Whalen |