Diva Tasting: Dinner and Dessert…

Avocado Boats

Ingredients

1 (12 Ounce) Can Solid White Tuna Packed In Water, Drained

2 Tablespoons Mayonnaise

3 Green Onions, Thinly Sliced, Plus Additional For Garnish

½ Red Bell Pepper, Chopped (Optional)

1 Dash Balsamic Vinegar

Black Pepper To Taste

1 Pinch Garlic Salt, Or To Taste

2 Ripe Avocados, Halved And Pitted

Directions

Step 1 Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.

4 Servings

Pumpkin Dump Cake

Ingredients

1 (29 Ounce) Can Pumpkin Puree

3 Eggs

½ Cup Packed Brown Sugar

½ Cup White Sugar

1 (12 Fluid Ounce) Can Evaporated Milk

1 Teaspoon Ground Cinnamon

½ Teaspoon Ground Ginger

¼ Teaspoon Ground Cloves

½ Teaspoon Salt

1 (18.25 Ounce) Package Spice Cake Mix

½ Cup Coarsely Chopped Pecans

½ Cup Melted Butter

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.

Step 2 In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.

Step 3 Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

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