#1 in Creamy Factor! Oh so VERSATILE!

I love creamy!
Creamy makes everything better, pasta sauce, pasta salad, sandwiches, dessert, EVERYTHING!

http://www.californiaavocado.com/avocado-variety-browser/

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http://products.usa.fage.eu/fage-total-0-6-oz

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#1 Creamy Factor

I saw this on Pinterest and couldn't resist trying.
What started as a pasta salad recipe, ended up as a
"PUT THIS ON EVERYTHING" recipe!

The recipe is absolutely delicious and utterly simple,
I've adapted from the original recipe here.

I used:
1 Ripe Avocado
1 1/2 Tbs Lime Juice
4 Tbs Fage 0% Plain Greek Yogurt
(SIDE NOTE: Greek yogurt is the ultimate in creaminess, use it as much as possible!)
1 Clove Garlic
A Handful of Cilantro
Salt to Taste
Optional:
I added serrano as garnish, it would be great pureed into the dressing.
Some ranch dressing powder would jazz it up too.

Toss everything in the food processor and blend.
It is as simple as that!

This makes enough for a pound of pasta,

OR
1/2 a pound of pasta

AND

A couple of chicken wraps
Wrap, chicken, radishes, and CREAMY AVOCADO LIME DRESSING

AND

A couple servings of Quinoa, Black Bean, and Chicken Salad
(Made with chilled cooked quinoa, black beans, and shredded chicken, and a dollop of dressing.)

AND

I think I can thin it down a bit and end up with a delicious dressing too.

And it is a great dip for veggies!

I will make this again and again and again!

(Weight Watchers - Points for the whole lot? 10PP for the WHOLE RECIPE!)

Put the Lime with the Coconut, Mix It Up!

At work the other day we were talking about cupcakes.  I love shows like Cupcake Wars, all the inventive flavors just make my mouth water.  All the talk about cupcakes really made me want to try to make some "fancy flavors".  I decided to make a variety of Lime and Coconut combinations.

I made the Lime Cupcakes from this recipe.   I made just the cupcake recipe, without the food coloring.  I'm known for my little "oops" moments in the kitchen.  My big one that day was curdling my milk on accident.  I had already measured my fresh lime juice, when I measured my milk into the same cup.  I just mixed it in the way the recipe said to add the milk.  As the recipe says the batter looks a little separated, the batter looks a little grainy. After filling my wells, the remainder of the batter sat for 20 minutes, I beat it again and the next batch was much smoother. If you taste the batter, it won't really taste very lime.  After the cupcakes bake, the essential oils released by the lime zest make a very delicious sweet lime flavor.

Second step, make Coconut Cupcakes, using this recipe.  I didn't have cake flour, so I googled and replaced 2 tbsp of flour with cornstarch per cup of flour.  I also don't have a sifter so I sift with a colander and a bowl. This is VERY thick batter, the stiff egg whites smooth it out.  The egg whites cause this to bake up very fluffy.  Make sure you don't over fill the cupcake wells, they get huge.

(Of course, I used my Demarle, so easy to rinse out and have ready for the next batch.)

Recipes 3 and 4 were, for coconut frosting and lime glaze.  The lime glaze is 1 T melted butter, 1 C powdered sugar, then add lime juice until you have the consistency you want.
I combined both cupcakes with both toppings.  I only have pictures of the lime cupcakes topped.  I LOVE LOVE LOVE the lime glaze.  I can't wait to have it on ice cream, it is now in my favorite food discoveries and it is so easy!

I brought them to work and everybody said they were really yummy.  I think they were being honest :)  I loved doing something new!  Hope you all try it!
I am looking forward to trying new ones that will go with change of the seasons.  I'm thinking Snickerdoodle and Apple Pie for the fall cupcakes?