Black Olive, Red Pepper and Cucumber Salad

1/2 cup sliced California Black Ripe Olives 1 red bell pepper, chopped into 1/4-inch cubes 1 English cucumber, seeds removed and cut into 1/4-inch cubes 2 tablespoons freshly squeezed lemon juice 1/4 cup garlic-infused olive oil Kosher salt and freshly cracked black pepper In medium bowl, toss together olives, red pepper and cucumber. In small

Triple Orange Slush

Ingredients 1 cup chopped fresh peaches 1 cup orange or peach low fat yogurt 1/2 cup orange juice 4 to 6 ice cubes Directions In a blender, blend peaches, yogurt and orange juice together. Add ice cubes, one at a time, blending to form slush. University of California Cooperative Extension

Tropical Sunrise Parfait

Ingredients 2 cups canned pineapple tidbits or chunks in 100 percent fruit juice, drained 1 cup (1/2 pint) raspberries (fresh or frozen) 1 cup low-fat vanilla yogurt 1 medium banana, sliced 1/3 cup dates, chopped 1/4 cup whole almonds, toasted and chopped Directions Heat oven to 300°. Put almonds on a nonstick baking sheet. Place

Sunshine Smoothie

Ingredients 2 cups fat-free milk 2 cups low-fat or nonfat lemon yogurt 1/2 cup ice cubes 3 tablespoons sugar-sweetened, powdered lemonade drink mix Lemon wedge or zest (optional) Directions In a blender, combine all ingredients and blend until mixture is smooth and creamy. Pour into glasses and garnish each glass with a lemon wedge or

Italian Broccoli Puffs

Ingredients Cream Puffs: 1 cup Water 1/2 cup butter, unsalted (1 stick) 1/8 teaspoon oregano, ground 1/2 teaspoon paprika 1/2 teaspoon black pepper, ground 1 cup flour 3 tablespoons Parmesan or romano cheese, divided 5 eggs Broccoli Filling: 1/2 cup Parmesan or romano cheese 1/2 teaspoon black pepper 1/4 teaspoon nutmeg, ground 3 cups broccoli,

Picnic Fruit Punch

Ingredients 8 cups cranberry juice 3 cups pineapple juice 3 cups orange juice 1 cup of passion fruit juice 1/2 cup lemon juice 1 liter ginger ale, chilled 1 medium navel orange, sliced Directions Combine the juices in a large container. Refrigerate. Just before serving, stir in ginger ale and orange slices.

Spinach Roll-Ups

Ingredients 2 (10 oz) packages frozen chopped spinach, thawed and drained 1 (1 oz) package ranch dressing mix 1 cup mayonnaise 1 cup sour cream 1/2 cup bacon bits 3 tablespoons chopped onions 10 (12 inch) flour tortillas Directions In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion.

Bacon Wrapped Pineapple Bites

Ingredients 1 pound bacon 1 can chunked pineapple (large chunks) 1/2 cup brown sugar Directions Set your oven to 375º. Cut the pound of bacon in half. Put the brown sugar in a shallow bowl. Take a half a slice of bacon and dredge it through the brown sugar. Put a chunk of pineapple on

Café Au Lait

Slow-Cooked Sausage Bites

Ingredients 1 ½ cups bottled barbecue sauce 2/3 cup orange marmalade ½ tsp dry mustard 1/8 tsp ground allspice 12 oz cooked bratwurst, cut into ½ in slices 12 oz cooked kielbasa, cut into ½ in slices 8 oz small cooked smoked sausage links 1 8oz can pineapple chunks, drained Directions In a 3 ½