Roasted Red Pepper Dip

Here's a versatile dip that is perfect with fresh vegetables or as pictured here with pita chips. You could also serve it with toasted baguette slices, crackers or chips. It's full of flavor and something different than your standard ranch dip.

1 16 oz jar roasted red (bell) peppers, drained

2 small cloves garlic

1 cup sour cream (lite or nonfat is a great substitution)

2 Tbsp mayonnaise

1 Tbsp dried basil leaves

1 1/2 tsp anchovy paste*

1 tsp lemon juice

1/2 tsp freshly ground pepper

Assemble all ingredients in a food processor or blender and process until smooth. Serve immediately or store tightly sealed in refrigerator. Makes approximately 2 1/2 cups.

*Anchovy paste is must here. I know, I know you're thinking that's gross but truly chefs use this in all kinds of recipe for a depth of flavor (like Caesar dressing). It's inexpensive and can be found at most grocery stores.

Avocado Salsa

As I sat steadfast eating my chips and salsa at a local Mexican restaurant I tried to determine exactly why I love eating them so much...especially at restaurants. I absolutely would not be ashamed to fill up on the pair and skip my entree entirely. Better yet, dine on chips and salsa and finish the meal off with some fried ice cream! I think I finally zeroed in on why I find the chip-salsa combo so appealing...the chips are generally served warm. Mmmm. Nothing more satisfying than warm, crispy, thin tortilla chips. So last time I was enjoying chips and salsa at home, I warmed the chips up in the microwave for about 20 seconds and I found myself thinking for a moment I was in a low-lit/over-abundance of red decor/sombrero hanging on the wall kind of place. It worked! So next time you have your favorite salsa out and are ready to dig in with those chips - try heating them in the microwave first (or maybe you already do and I'm the last person to know about this trick). Here's a great salsa that is a variation on the tomato theme: Avocado Salsa

4 plum or Roma tomatoes, chopped
2 large avocados (preferably HASS variety), peeled and chopped
4 green onions, chopped
1/4 cup fresh chopped cilantro
1/4 cup lime juice
2 garlic cloves, pressed
1/2 tsp salt
1/8 tsp fresh ground black pepper

Combine all ingredients and serve.

Sour Cream Chocolate Frosting

You'll often read in my recipes "frost with favorite chocolate frosting". To me that means the cake, cupcake or brownie is delicious enough that you really can't go wrong where the frosting is concerned. Typically I don't follow a recipe. I simply blend real butter, powdered sugar, cocoa powder, vanilla and some milk together until it is the consistency that I like. I'm a fan of using store-brand products because they are less expensive and their quality is comparable to national brands. However, where powdered or confectioner's sugar is concerned, I've found C&H is far superior to the store brand. The store brand has a manufactured taste and it can overpower the flavor of your icing. Also, if you are prone to tasting that powdered sugar taste, add a dash of salt. This will balance the flavors.

I discovered this recipe a few years ago and have used it whenever I need an easy, flavorful, rich chocolate frosting. The recipe originally called for semi-sweet chocolate chips, but I found the semi-sweet flavor combined with the subtle tang of the sour cream to be a little much. I prefer milk chocolate chips, but use your preference.

1 cup milk chocolate chips

4 Tbsp butter

1/2 cup sour cream

1 tsp vanilla extract

Dash salt

2 1/4 - 2 3/4 cups powdered sugar

In a small saucepan, melt chocolate and butter together over low heat. Allow to cool and blend in sour cream, vanilla and salt. Gradually add the powdered sugar with a whisk or electric mixer until the frosting is the desired spreading consistency. Makes approximately 2 cups.