Cucumber Lime Salsa

The temperatures are soaring high again today here in North Carolina. With the thermometers rising above 100 degrees this weekend, I decided to make something refreshing and cool.
My husband went to the farmers market again today and came home with some beautiful squash, tomatoes, peaches and, YES, cucumbers!So, I gathered together all the things I need to make this tongue tingling cucumber lime salsa.
One ingredient in this recipe is cilantro. We love cilantro at our house. I honestly believe this stuff could go with any meal. It also calls for one *jalapeno pepper, but it does not make it to hot to enjoy. Its just right.
The salsa turned out DELICIOUS and will go great with meat, tortilla chips, and atop your favorite Mexican dish. If you’d like to make some for yourself then just click HERE for the recipe.
*Be careful when chopping jalapenos. Be sure to wash your hands before touching your eyes.

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Cappuccino Hazelnut Cream Cheese Brownies

My husband told me about some “butt busting” brownies he saw on the Dr. Oz show. Well, these are NOT them.
I had recently bought some cappuccino mocha hazelnut spread from the grocery store the other day to try.
It was delicious but too sweet to eat alone and to many calories to eat on toast every morning. I remember hearing the word brownies and that was all it took for me to come up with a recipe to use this creamy Jif spread.
To be quite honest, these things do not tempt me that much because I am not a big fan of brownies but I could not wait to see how they turned out.
Here is how I did it just in case your out of those energy drinks.

Cappuccino hazelnut cream cheese Brownies
4 oz. cream cheese, softened (half block)
1/2 cup Cappuccino mocha hazelnut spread
2 eggs
1⁄8 cup canola oil
1 box fudge brownie mix (I could only find family size)

Using a mixer, whip together the cream cheese and the spread. Add in the eggs and oil and continue to whip until well combined.
Scrape down the bowl, then add the brownie mix. Fold the mix in until just combined, then whip an additional 1 to 2 minutes.
Pour batter into a 13x9-inch pan coated with nonstick spray.
Use the other half of cream cheese by softening it in the microwave and swirl it into the top of the batter.(optional)
Bake at 350 degrees for 30 minutes or until a pick inserted in the middle comes mostly clean. Allow to cool 10 to 15 minutes before serving.

I gave them a thumbs up and then gave them away. I just cant handle all that sweetness.

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