Taco Seasoning by David St. John

Refreshing pink drink by The up side down chef

A fun way to hydrate.

Pear and Pomegranate Smoothie by swati paathak

Pear & Pomegranate smoothie is a quick and easy to make creamy and refreshing smoothie. This yummy smoothie contains the perfect blend of antioxidants and vitamins to help get the day started.

A light Avocado & Tomato Salad by "Cheffie Cooks"

Perfect for a light lunch, or side dish to any main course.

Southern Cold Pea Salad by Amy Nichols

First ate this at a party. Good for pot lucks, picnics or parties. Great warm weather side dish.

Avacado Dressing to replace Ranch shared from Be More Fitness by ChaCha Can Cook

Delicious!

Homemade Seasoned Salt by Robyn Savoie

This is an MSG - free blend for Seasoned Salt.

Toucan Mango Chai Smoothie with Fruit by Robyn Savoie

I love Chai Tea. You can use any of the flavors from David Rio's collection for this but the Toucan Mango is the best for a tropical twist.

Halloween Candy Corn Fruit Cups by Robyn Savoie

Halloween is right around the corner. That means the ghouls and goblins in your neighborhood will be looking for sweet treats. Here's a great snack that I came across to help cut those calories. The picture shows a whipped cream topping but I like to use Greek Vanilla Yogurt.

Easy No Bake Peanut Butter Bars by Kathy Armstrong

A Father's Day Favorite (but great for anytime) Recipe came from a friend but have made these and they are wonderful.

No-Cook Pizza Sauce by Nick Webster

Never buy jarred pizza sauce again! It’s so easy to make it homemade, you’ll save money and have a sauce that is exactly the way you like it. I’m providing a great recipe here, but you can always adjust the seasonings to find your perfect blend. It’s easy to keep on hand for pizza-lovers, or if you enjoy pizza less frequently, it…

Banana Nut Appetizer by Wendi Taylor

These quartered slices of fresh bananas with mayo and pecans make a delicious appetizer course for your holiday meal or dinner party.

Garlic Hummus by Amanda Natividad

Some recipes call for too much tahini. Others try too hard and call for red bell peppers or sun-dried tomatoes. I prefer to keep it simple: chickpeas and tahini, with lots of garlic and lemon juice. Oh, and a dash of olive oil to keep it creamy. Use it as a sandwich spread or dipping sauce.

Homemade Juiced Juice by K. Garner

Because of oxidation, juice is at its peak immediately after you've extracted it. If you have a juicer, use it because the potency of the vitamins contained therein is way better than bottled juices.