• Using 2 large outer leaves of the head of lettuce for the base, top with bacon pieces, tomato slices, avocado slices, radish, extra lettuce (for more crunch!), mayo and fresh cracked pepper.
• Add 2 more large outer leaves on top.
• Roll wrap tightly.
• Note: It's simplest to prepare and roll the lettuce wrap on a wax paper or aluminum foil square.

• Combine the spinach leaves, fresh berries of your choosing, cheese and pecans in a large bowl.
• To make the vinaigrette: Stir the balsamic vinegar and honey together in a bowl. Slowly whisk in the olive oil.
• Drizzle honey dressing over the salad just before serving. Season with salt and pepper if desired.

• Combine all chopped ingredients into a large serving bowl.
• Mix in hot sauce and lime juice.
• Sprinkle crushed fresh cilantro leaves on top.
• Serve with Homemade Tortilla Chips (see recipe below)

Homemade Tortilla Chips

• Combine 1 tbsp vegetable oil, 3 tbsp lime juice, 1 tsp chili powder and 1 tsp salt into a bowl.

  Cut round corn tortillas into triangle wedges and place on cookie sheet.

  Using a pastry brush, brush lemon and oil mix to top of corn tortilla triangles.

  Bake at 350 for 5-7 minutes.

  Flip triangles and bake for an additional 5-7 minutes or until slightly brown and crispy.

• Spread room-temp cream cheese on metal pizza pan.
• Add pizza sauce leaving an inch of cream cheese around the edge.
• Sprinkle mozzarella cheese on top of sauce.
• Add desired chopped meats and vegetables.
• Top off dish with italian seasoning, parmesan cheese and fresh basil leaves (optional).

• Preheat oven to 350° and prepare baking pan by spraying with nonstick spray.
• Pour premade brownie mix into bowl.
• Add in coffee, vegetable oil and vanilla. Whisk in eggs.
• Fold in chocolate chips.
• Pour batter into pan and bake 40-45 minutes.
• Enjoy!

• In a small saucepan over medium heat, mix brown sugar, lemon juice and lemon zest until sugar melts.
• Stir in strawberries. Remove from heat.
• Generously spread cream cheese over plain bagels.
• Drizzle Strawberry Glaze over cream cheese covered bagels.
• Enjoy!

• In a large bowl, whisk together the balsamic vinegar, honey, garlic, extra virgin olive oil, salt, pepper and Italian seasoning.
• Add boneless chicken breasts to bowl making sure they are coated in the marinade . Let sit for 30 minutes.
• Stir avocado, tomato, basil, and a pinch of salt and pepper together in a small bowl.
• Grill marinated chicken on high heat for 6 minutes each side or until the chicken is cooked through.
• Top grilled chicken with mozzarella cheese slices and avocado mix.
• If desired, drizzle a bit more balsamic vinegar on top.
• Enjoy!

• First, make the marinated tomatoes.

  Mix together the chopped tomatoes, green onions, minced garlic, red wine vinegar, extra virgin olive oil, salt and pepper.

  Allow to marinate at least 2 hours, stirring occasionally.
• Boil spaghetti noodles according to package directions.
• Toss fully marinated tomato and onion mix into cooked pasta.
• Sprinkle fresh parsley and basil on top of dish.
• Enjoy!

• In a mixing bowl, shaker bottle or mason jar add vegetable oil, dijon mustard, honey, vinegar, maple syrup, salt and pepper.
• Whisk or shake (make sure the lid is on tight) until the ingredients are thoroughly mixed together.
• Drizzle dressing over romaine lettuce, fried chicken and waffle pieces.
• Enjoy!
• See below for my amazing Homemade Waffle Recipe!

• Mix first 5 dry ingredients in a large bowl.
• In a different bowl, add 1 cup of dry mix, 1 cup of milk, 1 egg, 1 tbsp lemon juice, 1 tbsp sugar and 1 tbsp vanilla. Mix thoroughly.
• Preheat 2 cups peanut oil over medium/high heat in cast iron pan.
• Test readiness of oil by dropping a small amount of batter into pan to see if it starts frying.
• Pour mix into the oil in a circular motion beginning with a rind along the outside and filling in the circle as you pour.
• Fry for approx. 5 minutes until golden brown. Flip cake and fry additional 5 minutes or so.
• Carefully and slowly remove funnel cake from oil. Place on serving platter or dinner plate.

  (placing on paper towel to absorb oils is an optional step)
• Sprinkle with powdered sugar.
• Add a few dollops of strawberry preserves and fresh strawberries on top.
• Add a little more powdered sugar.
• Best when eaten warm!

• Heat peaches, brown sugar and cinnamon together over medium heat.

  Whisk cornstarch and water in a small bowl to create a slurry.

  Add cornstarch mix to the peaches, stirring occasionally for 10 minutes.

  Peaches should be tender and the liquid thick.

  Remove from heat and set aside.
• For the crust – mix the graham cracker crumbs and melted butter together with a fork.

  Press into a 9" or 10" pie plate.

  Set aside.
• For the cream – In a large bowl, whisk together the instant pudding mix and mix until thick.

  Add in softened cream cheese and mix until well combined.

  Set aside.
• For the whipped cream – In a large bowl, whisk the heavy whipping cream until you can form soft peaks.

  Add in vanilla and powdered sugar and continue to whip until thoroughly mixed.
• Fold in half the whipped topping into the vanilla cream.
• Pour peach filling into the bottom of the graham cracker crust.

  Spread the vanilla cream over the top of the peaches.

  Add the remaining whipped topping to the top.

  Garnish with fresh peach slices if desired.

  Eat right away or refrigerate until you are ready to serve!