TACO-PASTA SALAD 10-MINUTE BLENDER SALSA HOMEMADE GUACAMOLE CRESCENT ROLL CHURROS TACO-PASTA SALAD 1 lb. ground sirloin or ground turkey 1 package taco seasoning mix 2/3 cup water 1 (12-ounce) box tri-colored rotini pasta, cooked and drained Shredded lettuce, chopped tomatoes, jalapenos, avocado slices Sharp cheddar, shredded For the dressing: 1 (5-ounce) container plain Greek yogurt 1 tablespoon sour cream 2/3 cup salsa Mix yogurt, sour cream and salsa together. It’s best if it sits in the refrigerator for 30 minutes to an hour. Brown beef and drain well. Stir in taco seasoning and water and simmer on low for about 10 minutes. To serve: place shredded lettuce in the bottom of a bowl, next add about ¾ cup pasta, then add the beef. Top with as many toppings as you’d like! Finish with cheese and the dressing. TEN-MINUTE HOMEMADE BLENDER SALSA 1 (28-ounce) can whole or crushed tomatoes 1 (10-ounce) can original Rotel 1 (10-ounce) can HOT Rotel (if you like heat, otherwise, use 2 original Rotels) 1 small onion, finely chopped 3 cloves garlic, minced 1 large Jalapeno, chopped 1 teaspoon sugar ½ teaspoon salt Juice of 1 whole lime ½ to ¾ cup fresh Cilantro, chopped Because this makes such a large batch of salsa, you want to place the ingredients in blender in 2 batches. So first, add large can of tomatoes along with onion, garlic, and Jalapeno. Blend well and pour into large bowl with a tight-fitting lid. Next add the 2 cans of Rotel sugar, salt and lime in the blender and blend well. Pour into the other batch and then stir in fresh Cilantro. This is best when refrigerated overnight. Enjoy! HOMEMADE GUACAMOLE 2 ripe avocados, peeled and diced ½ cup onion, chopped ½ cup fresh tomato, chopped 3 cloves fresh garlic, minced 1 ½ tablespoons fresh lime juice 1 fresh jalapeno pepper, diced (I remove the seeds) 1 teaspoon each of salt and pepper 1 tablespoon fresh cilantro, optional In a bowl, use a fork to mash avocados, then add remaining ingredients and stir well. Serve with chips or veggies. CRESCENT ROLL CHURROS ½ cup sugar 3 teaspoons ground cinnamon ½ stick melted butter 1 (8-count) tube crescent rolls Preheat the oven to 350 and line a cookie sheet with parchment paper. Mix together the sugar and cinnamon in a small bowl. Unwrap and separate each crescent roll. Brush melted butter on each roll and sprinkle with the cinnamon and sugar mixture. Roll each one up, brush tops with butter and sprinkle more sugar and cinnamon over the tops. Bake for 12 to 15 minutes or until golden brown.