Pineapple Ice Cream

1 can crushed pineapple
2 scoops vanilla protein powder
1/2 carton unsweetened rice milk

Blend together until pureed well.
Freeze in ice cream maker.

Recipe by Christie Sims

Evelyn's Fudge

1-1/2 C sugar
2/3 C evaporated milk (not condensed milk)
1/2 C butter
2 C marshmallows
1 C semi-sweet chocolate chips
1/2 tsp vanilla

Directions:
Butter the sides of a saucepan, with some extra butter. Combine the butter milk and sugar in the saucepan and bring to a boil. Turn stove to medium and boil for 6 minutes stirring constantly. Remove the pan from the heat, and add the marshmallows, chocolate, and vanilla. Stir until all the chocolate and marshmallows are completely mixed in. Pour into a buttered 8X8 pan. (Or buttered foil in an 8X8 pan) Put in the fridge for 2-3 hours until firm.

Recipe by Evelyn

Cranberry Salsa with "Tree" Chips

12 oz. bag fresh or frozen cranberries
1 Granny Smith apple, peeled, cored, cut in eighths
1/2 large red pepper, cut in large chunks
1/2 medium red onion, cut in large chunks
3/4 C sugar
1/3 C apple juice
3 Tbsp. chopped fresh cilantro
2 Tbsp. chopped pickled jalapeno pepper (I usually start with a little less just to make sure)
1 tsp. grated lime zest

(I like to put in a little salt too)

Put cranberries, apple, red pepper and onion in food processor; pulse until chopped. Transfer to a large glass bowl. Stir in remaining ingredients until blended. Cover and refrigerate or spoon into crocks or jars and refrigerate. (I suggest dividing into two processor batches to avoid pureeing the ingredients too much. Can use a food chopper instead. Adjust amounts of onion and/or jalapeno according to your desire for spiciness and apple juice according to your desire for juiciness.)

1 pkg. spinach flour tortillas (green)

For chips, heat oven to 375°. Use a 3" cookie cutter to cut out tree shapes. (Or just slice with a pizza cutter into abstract triangle trees.) Place on ungreased cookie sheet and bake 8 minutes. Remove to wire rack to cool completely. Put in plastic bags; give with the salsa. Can be made up to 2 weeks ahead. Store chips airtight at room temperature.

Makes 4 C salsa; 36 chips

Recipe by Evelyn Weed

Quinoa Cowboy Caviar

1 cup cooked quinoa
¼ cup fresh corn, cut off the cob
¼ cup cooked black beans
¼ cup red bell pepper, chopped
¼ cup chopped red onion
½ lime, juiced
salt and pepper to taste
1/2 avocado, cut into small pieces (or guacamole – whatever you prefer)

Cook the quinoa according to the package instructions.

Meanwhile combine the corn, black beans, red bell pepper and red onion in a bowl. Toss to combine.

Add the cooked quinoa into the mixture, and add the lemon juice and salt and pepper to taste.

Add chopped avocado right before serving.

Recipe by Kelly Atwood