Recipe: Cheesy Potato Skins W/Black Beans & Salsa

CHEESY POTATO SKINS W/BLACK BEANS & SALSA: 6 medium potatoes,baked; 3/4 c. Guiltless Black Bean Dip; 3/4 cup Guiltless Nacho Dip (mild or spicy); 3/4 cup Guiltless Salsa (mild or spicy) 3/4 cup low fat sour cream; Fresh cilantro springs (opt)
*Preheat oven to 400 degrees. Cut baked potatoes in half lengthwise & scoop out potato pult, leaving 1/4 inch pulp (avoid breaking). Place potato skins on large baking sheet, skin sides down; bake 5 min. Fill each potato skin with 1 T bean dip & 1 T nacho dip. Return to oven; bake 10 minn. Remove from oven; let cool 5min. Dollop 1 T salsa & 1 T sour cream onto each potato. Serve hot-12 servings (1gm fat)
TROPICAL FRUIT SALAD:1/2 cantaloupe or honeydew melon, sliced or cubed; 1/2 small fresh pineapple, peeled & cubed; 4 oz fresh strawberries, halved; 1 mango, peeled & cubed; 8 oz watermelon, seeded & cubed; 4oz guava or papaya, peeled & cubed; 2 oranges, peeled & segmented; 1 prickly pear, peeled & sliced (opt); 4oz sugar; 4 oz water; grated zest & juice of 1 lime; 2 T chopped pecans to decorate.
*Dissolve sugar in water over gentle heat & when the mixture is no longer grainy, bring to the boil & cook for 1 min, then leave to cool completely. Add lime zest & juice to the sugar syrup & pour over the prepared fruit. Refrigerate well before serving, then sprinkle with the chopped nuts.
MANGO FOOL: 2 ripe mangoes; 1 small piece fresh ginger root, peeled & shredded; 4 oz powdered sugar; Juice of 1/2 lime; 1/4 pint whipping cream
*Cut mangoes in half, cutting either side of the large central stone, reserve 2 halves for mango slices (decoration). Scoop out rest & put in blender. Add the ginger, sugar & lime juice. Puree in the blender until smooth. Whip the cream until soft peaks form & then fold into the mango puree. Divide the mixture between 6 glass serviing dishes & leave in the refrigerator for 1 hr before serving. Decorate with mango slices.
FLOWER GARDEN SALAD W/CILANTO DRESSING: Dressing- 1 garlic clove; 2 T chopped fresh cilantro; 2 green onions, trimmed; 2 T white wine vinegar; 1 T fresh squeezed lime juice; 1/4 tsp grated fresh lime peel; 2 T sugar; 1/2 tsp salt; 1/2 cup safflower oil. In a blender, puree garlic, cilantro & green onions. Add the vinegar, lime juice, peel, sugar & salt; process until smoooth. With blender running, pour in oil. Use at onve or refrigerate. If chilled, blend again before serving.
Toss 5-6 cups mixed salad greens, rinsed & patted dry; place 1 portion on each of 4 salad plates. Cut 1 ripe avocado, peeled & cubed. Place over each salad portion. Toast 1/3 cup pine nuts or slivered almonds. Sprinkle over each salad. Drizzle with dressing. Scatter yellow or orange nasturtiums(12), or flowering herbs over salads. Serve at once.
CRAB SALAD WITH CHILES & CILANTRO: 1 cup sour cream; 1/2 cup diced green chiles; 1/2 cup finely chopped onion; 1/4 cup fresh cilantro; 2 T lime juice; 1/2 tsp salt; 1pound fresh or chopped imitation crabmeat.
*Combine sour ceam, chiles, onion, cilantro, lime juice & salt in medium bowl; add crabmeat. Toss to coat well; cover. Chill at least 1 hr. Serve w/crackers or tortilla chips or use as topping for salads. Can also serve atop tostada shells.
KAHLUA MUDSIDE BROWNIES: 2 cups flour; 1/2 tsp salt; 4 oz unsweetened chocolate, chopped; 1 1/2 cups sugar; 3/4 cup walnuts, chopped (opt); 1/2 tsp baking powder; 2/3 cup butter; 3 eggs 7 Tbs Midslide Mix (or 4 Tbs Kahlua, 2 Tbs Irish Cream & 1 Tbs Vodka)
*Sift flour with baking powder & salt. In a small saucepan, combine butter & chocolate. Set over low heat, just until chocolate is melted. Set aside. In a bowl, beat eggs with sugar until light. Beat in dry ingredients, chocolate mixture & Mudslide Mix. fold in nuts. Pour into 13X9-inch pan & bake at 350 for 25 min. Cool in pan. Spread with Kahlua Glaze. Cut into 24 pieces.
*Kahula Glaze: Mix 1 1/4 cups powdered sugar & 3 Tbs Mudslide mix (or just Kahlua) in a small bowl until smooth. This is the only recipe I have used & have gotten raves!
Good luck on your party. Hope this helps!