Caribbean Fruity Sasa

Ingredients

• 1 cup diced fresh mango
• 1/2 cup diced fresh pineapple
• 1/2 cup diced papaya
• 1 fresh jalapeno pepper, seeded and minced
• 1/2 medium red onion, finely diced
• 3 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon salt, or to taste
• 1 tablespoon chopped fresh mint

Directions

1. Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine. Sprinkle with chopped mint leaves before serving.

Peanut Butter Bars

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter


Directions
1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Sun Dried Tomato Basil Orzo pasta salad

Ingredients
2 cups uncooked orzo pasta
1/2 cup chopped fresh basil leaves
1/3 cup chopped oil-packed sun-dried tomatoes
2 tablespoons olive oil
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper




Directions
1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
2. Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
3. In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.