I could eat avocados every. single. day. My family? Maybe not so much, but they're surprisingly willing to try recipes containing this lovely green fruit (or is it a veggie?), especially when it's served in this avocado ranch dip.

Fresh, ripe avocados are combined with that all-american favorite, ranch dressing, and a few other ingredients in this avocado dip recipe. I used Marzetti Simply Dressed Ranch Dressing, a dressing that's free of preservatives, trans fat, high fructose corn syrup, MSG and artificial flavors. We try to avoid these additives whenever possible, so I love that Marzetti makes it so easy with this tasty line of dressings!

Served with tortilla chips, potato chips or crackers, this avocado ranch dip recipe is sure to disappear fast!

If you have a little more time and want to amp things up a bit, try stirring in some chopped tomatoes and onions and some cooked, chopped bacon for a crowd-pleasing BLT avocado ranch dip!

Im excited to share that Marzetti has offered up a couple of really sweet prize packages (each valued at $175!!!) for Unsophisticook readers! Just share which flavor of Marzetti Simply Dressed Salad Dressing is your fave in the comments to be entered to win...

Every reader has three methods available to enter this contest. Choose one each of any combination of method one, two, or three for up to a total of 3 entries!!!

If you are reading this in your email or feed reader, please CLICK HERE to visit the original blog post to enter. Email entries will not be counted.

Methods of entry:

1. Leave a comment.  Tell me which Marzetti Simply Dressed Salad Dressing flavor is your favorite!

2. Subscribe to the Unsophisticook newsletter to have the latest recipes and tips delivered right to your inbox! You must confirm your email subscription for it to be a valid entry! Leave a separate comment letting me know you have done so. If you’re already a subscriber, simply leave a separate comment letting me know you’re already subscribed.

3. Follow Unsophisticook on Pinterest to share your latest finds. Come back and leave a separate comment letting me know you've done so!

Simply Dressed Prize Package #1:

• 5 VIP Marzetti Simply Dressed coupons
• $75 Visa gift card
• Williams-Sonoma salad spinner
• Crate & Barrel over-the-sink board with colander
• Trio vegetable peeler
• Nine Marzetti assorted vegetable pods (can store leftover vegetable halves and wedges to stay firm and fresh; includes orange pepper, red pepper, green pepper, garlic, lemon, lime, onion, avocado and strawberry)

Simply Dressed Prize Package #1:

• 5 VIP Simply Dressed Coupons
• $35 Visa gift card
• Marzetti women’s half apron
• Marzetti Simply Dressed stainless knife set with cutting board
• Wood salad plates, including one platter, one 10 inch plate, four 7X8 inch plates and one 5 inch plate

This giveaway ends at 4:00pm EST on Wednesday, 5/22/13 and is open to all U.S. residents 18 years or older. I’ll use And the Winner Is to select the winning comments. Winners will be notified by email and must respond within 48 hours of notification to claim their prize. Good luck!

This post brought to you by Marzetti Simply Dressed. All opinions are 100% mine.

Tacos are one of those great meals that make it easy to please everyone. Just set out an array of fresh produce and cheese for toppings, throw together some kind of protein, and everyone can customize their meal to their heart's content.

While I'm a bit partial to the unexpected flavors of the grilled shrimp tacos with spicy mango slaw that we had last week, my boys have been begging me for something a little more "manly"... aka beefy, like this slow cooker beef barbacoa.

I {big puffy pink heart} love my slow cooker -- it makes cooking a dish like this a total breeze. And to be honest, I actually have multiple slow cookers, my favorite being the basic stainless steel Crock-Pot slow cooker that I picked up at Target on Black Friday several years ago for $5. Best five bucks I ever spent!

Anyhow, back to this yummy beef barbacoa recipe... McCormick sent me an array of spices to create my favorite taco recipe, a few of which are pictured above. I had no idea they offered dried jalapeño pepper flakes! I didn't use them in this recipe, but you can bet I'll be trying those out very soon.

Did I mention how easy this is to make? Just toss a chuck roast into the slow cooker with about 3/4 cup of beef stock. The adobo sauce comes together very quickly in a blender and is then poured over the top. Turn the slow cooker on low and forget about it for about six hours.

Well, you can try to forget about it, but the amazing aroma will continue to remind you of it and make your mouth water until it's ready...

I don't claim to know what's in the Chipotle barbacoa recipe, but I'd say the flavor of this rivals Chipotle any day!

Would you like to create your own delicious taco recipe courtesy of McCormick? Check out the details on how you can win one of 30 McCormick spice kits below!

This post is brought to you by McCormick and The Motherhood. However, all thoughts and opinions are my own -- always have been, always will be!

An abundance of fresh, juicy berries at rock bottom prices is just one of the many things I love about spring. Every year I look forward to stocking up and freezing enough to last until the following year. Of course, I also use plenty in my favorite recipes, as well, like this simple homemade strawberry sauce.

Have you ever looked at the ingredients in a jar of store bought strawberry topping? I couldn't find one with fewer than 8 ingredients, including high fructose corn syrup, dyes, and other not so appetizing additives.

But you can make your own delicious strawberry sauce in under 10 minutes -- and it contains just four ingredients!

Of course you'll need fresh strawberries. I grabbed a large container of fresh strawberries at Walmart when I was picking up the ingredients for my classic angel food cake.

By the way... do you know how to spot the best berries? Look for smaller, bright red berries, without any green or white spots -- strawberries do not ripen any further once picked. Inspect the container carefully for bruised berries, excess moisture, and/or mold.

You'll also need granulated sugar, pure vanilla extract, and fresh lemon juice. Chop up your berries, mix them with the sugar, vanilla, and lemon juice, and simmer over medium heat for about five minutes. So simple!

I prefer to chop my berries on the small side for a slightly chunky sauce, but you can slice them larger for a chunkier sauce or cool the cooked sauce slightly and puree for a smooth sauce. Whatever texture you prefer, this homemade strawberry sauce is a delicious accompaniment for your favorite dessert!

This sauce will keep for about a week in the refrigerator, or you can freeze it for up to three months. But ours rarely lasts that long, as we like to use the leftovers as a topping for fresh waffles or homemade pancakes.

As a participant in the Walmart Moms Program, I've received compensation for my time and efforts in creating this post. All thoughts and opinions are my own.

As I'm sure you're aware, Mother's Day is coming up this weekend! I've been brainstorming for ideas for an extra special Mother's Day dessert, and I finally settled on a classic angel food cake topped with homemade strawberry sauce.

Sure I could have just picked up an angel food cake at the bakery, but where's the fun in that? Instead, I picked up an angel food cake pan at Walmart for about $7. Look for a pan with a removable bottom for ease in removing the cake, as well as cleanup. Judging by the way my kiddos eventually devoured my first cake, I'm thinking this will prove to be a wise investment!

While this angel food cake recipe is a bit more work than a regular cake, following the steps carefully should result in a beautifully fluffy and delicious cake. I recommend reading through the instructions thoroughly before starting to avoid missteps. Also, two important things to keep in mind when making any angel food cake recipe are that you don't want to grease the pan (it prevents the cake from rising), and the cake should be cooled upside down (to maintain that silky texture).

I like to highlight the rustic appearance of an angel food cake with a dusting of confectioners' sugar. It's just so simple and pretty as is -- don't you think?

But a drizzle of homemade strawberry sauce makes it even prettier. And the best part is you can make it in under 10 minutes!

If you really want to get fancy, add a big dollop of homemade whipped cream. Can you say PERFECTION?!?

As a participant in the Walmart Moms Program, I've received compensation for my time and efforts in creating this post. All thoughts and opinions are my own.

I love a good fish taco... but unfortunately the rest of my family are not big fans of fish. But they do like shrimp, so I figured shrimp tacos would be a great alternative, especially with Cinco de Mayo just days away!

We're finally getting some nice weather, so I marinated the shrimp, and my husband grilled them while I threw together the spicy mango slaw. We share dinner duties like this often so that we can get meals on the table faster. Feeding a family of seven takes teamwork...

And timesaving shortcuts like this... One of my favorite aspects of this shrimp taco recipe (besides all of the gorgeous color) is that the marinade does double duty -- half is used to marinate the shrimp, and the other half becomes the "sauce" for the slaw.

In addition to the shrimp and slaw, I also threw together smoky chipotle cream sauce using sour cream and canned chipotle peppers in adobo sauce. At Walmart and most other stores, you'll find this product in the Mexican foods section. A little goes a long way, so I typically just chop up the entire can of peppers, mix them back into the sauce, and then freeze the mixture in tablespoon portions to be used in future recipes.

I served these grilled shrimp tacos with a little extra sprinkle of chili powder and cilantro, along with some wedges of lime.

Don't be overwhelmed by the list of ingredients -- this dish comes together very quickly! Also, the spicy mango slaw is pretty darn tasty all on its own.

As a participant in the Walmart Moms Program, I've received compensation for my time and efforts in creating this post. All thoughts and opinions are my own.

Taking up knitting has been on my to-do list for awhile now, but it's one of those things that repeatedly just keeps getting pushed to the back burner...

So I was really excited to find out that Walmart was sending me some of this new Boutique Sashay Yarn to try. I figured this was just the push I needed to dive in and get started!

The first thing you'll notice is that Sashay yarn is very different from a traditional strand of yarn. When you unwind it, you'll see that it looks more like a ribbon of silky, already knitted yarn. One side is mostly straight, and the other side is ruffly with a touch of metallic thread running through it.

Priced at just $4.67 per skein, it's a fantastic value because one ball of yarn is all that's needed to knit a scarf! I used the frilly knit scarf pattern that can be downloaded from the Red Heart website and followed the instructions for the long 62" scarf. However, if you don't knit, I understand that it's just as simple to crochet a scarf with Sashay.

Before getting started, I'd recommend watching the following video. It does a great job of showing you how to cast on and knit with the Sashay yarn, which I found to be slightly confusing from the photos provided with the pattern. I learn best by watching someone else, so this was just what I needed.

I was really surprised at how quickly and easily I was able to turn out a scarf with this product. Even as a newbie knitter, I was able to complete a scarf in just over two hours!

As you can see, my sassy 6-year-old claimed this purple frilly knitted scarf as her own. Of course that means that her big sister is hounding me to knit her a scarf using the pink Sashay yarn. Now that I have the method down, it should take even less time, and I'm excited to try my hand at knitting with a traditional yarn soon too! I'm taking recommendations for easy patterns to start with -- maybe a washcloth?

As a participant in the Walmart Moms Program, I've received product samples and compensation for my time and efforts in creating this post. All thoughts and opinions are my own.

Our family has been working hard at cleaning up our eating. We're eating out less and cooking at home more, and lately we've been trying to eat down what we've stocked in our freezer to make room for freezing lots of fresh berries this spring.

While digging around in the freezer drawer the other night, I stumbled across a solitary packet of my homemade pumpkin puree from last October. I set it aside, meaning to use it soon, and then later that evening I stumbled across a homemade protein bar recipe in the issue of Oxygen that I was browsing which called for pumpkin puree. Of course this was meant to be, so I decided to give it a try... with a few tweaks.

These homemade protein bars are packed with a healthy dose of both protein and fiber, making them a filling and satisfying on-the-go snack. I'll admit that a whole foods diet gives me tons of energy, but sometimes I want something a little more substantial than another piece of fruit or veggie snack, so these bars fit the bill perfectly while still allowing me to avoid the icky preservatives and such that can be found in a lot of prepackaged goods.

The other thing I love about these bars is that they use ingredients that you'll already find in most pantries. Vanilla whey protein powder is probably the most exotic ingredient, but you can easily pick up a canister on your next Walmart shopping excursion.

While my kids gobbled these bars down, I will tell you that my husband did remark that he found them to be a bit on the dry side, and I'd have to say I agree. Mind you, I had no problem scarfing one down -- they're definitely better than any store bought protein bar I've tried.

I just wanted to be sure that I let you all know that I'm sharing the recipe as I made it today. However, I think when I make it again, I'll try adding about 1/4 cup of coconut oil to add a bit more moisture, and I'll be sure to update this post with the results!

adapted from Oxygen Magazine

Feel free to try substituting your favorite dried fruits and nuts for the cranberries and pecans that I used. The original recipe calls for dried cherries and pecans, but I think dried cherries and almonds would be amazing or maybe walnuts and raisins. Experiment away!

As a participant in the Walmart Moms Program, I've received compensation for my time and efforts in creating this post. All thoughts and opinions are my own.

Eating out with 5 kids gets expensive fast, so there's nothing I love more than recreating our favorite restaurant meals at home... except maybe improving on the original!

Recently Johnsonville asked me to participate in a series of secret ingredient challenges over the next year, and the ingredients for the first challenge are their Better-For-You sausage and Uncle Ben's Ready Rice.

The obvious recipe using these ingredients would seem to be an easy sausage and veggie stir fry over rice, but I've been craving Olive Garden Zuppa Toscana lately. Yes, I realize that this classic Italian sausage soup typically does not include rice, but I decided to add two bags of Uncle Ben's Brown Ready Rice, and we loved the added texture! Not to mention it stretches this dish just a little bit further, making it a hearty meal all on its own.

I've also lightened up this Zuppa Toscana a bit by using Johnsonville Pork & Chicken Mild Italian Sausage, turkey bacon, and reducing the amount of heavy cream by half. I still wouldn't call this Zuppa Toscana low-fat by any means, but it's certainly a better-for-you alternative.

For a larger meal, try pairing this with my Pasta alla Bolognese and copy cat Olive Garden Salad!

This post is brought to you by Johnsonville. However, all thoughts and opinions are my own -- always have been, always will be!

If there are two things that my 6 year old loves, it's Pop-Tarts and Nutella. She's super picky when it comes to food and super tiny, but I have absolutely no doubt that if Kellogg's were to ever start producing Nutella Pop-Tarts, she'd inhale an entire box in one sitting.

But alas, there is no such delicacy available right now... And so I was inspired to try making our own toaster pastries filled with ooey, gooey Nutella!

While you could certainly use a store bought refrigerated dough like I used with my cherry hand pies, I opted to make my own pastry dough this time around.

After reading that adding apple cider vinegar to your dough results in a flakier crust (apparently it prevents the formation of gluten), I decided to add two teaspoons of it to my favorite recipe. Result? It totally worked! The pastry crust was sooooo light and tender -- totally worth the extra effort to make it by hand.

Be sure to let the dough chill for at least two hours before rolling it out. This allows the dough to relax, and it will roll out far easier when it's cold. And don't be afraid to use plenty of dough for rolling it out. You don't want all of your hard work stuck to the countertop!

Don't worry about being too precise when cutting out the rectangles for your toaster pastries. I think the irregular, rustic look just adds to their charm.

After cutting, filling, and sealing the toaster pastries, the final step before baking is to give them a quick brush with an egg wash. This adds a bit of sheen to the final product and gives them that lovely toasty brown color.

You could also give them a sprinkling of coarse sugar at this point, or give them a dusting of confectioners' sugar after they've baked and cooled a bit. I opted to just leave them simple and plain though.

Although I really can't imagine it, if you don't like Nutella, you can easily swap in your favorite preserves instead!

My daughter gave these homemade toaster pastries a "thumbs up" -- that's a big kudos from her -- as did the rest of the clan. While this breakfast isn't as simple as picking up a box of Pop-Tarts at Walmart and popping them in the toaster, they're perfect for a weekend breakfast or an afternoon snack!

As a participant in the Walmart Moms Program, I've received product compensation for my time and efforts in creating this post. All thoughts and opinions are my own.

I recently had the good fortune to win a Zojirushi Umami Rice Cooker via the lovely bell'alimento. Though I was super excited to win it, I honestly thought it would be one of those gadgets that I used once or twice and then put on a high shelf to collect dust... I think we all have a few of those, right?

Much to my surprise, I've found that I've been using it nearly daily since it arrived on my doorstep!

What I didn't realize beforehand is that rice cookers are useful far beyond just preparing a simple batch of rice. I've had loads of fun experimenting with this wonderful gadget, and I'm excited to share some of my findings with you, starting with how to make quinoa in a rice cooker.

First of all, if you haven't tried quinoa yet, you really ought to ASAP. Yeah, I was skeptical too, but my family has quickly grown to love the nutty taste and firm texture. Some people don't care for it plain -- I happen to love it when it's prepared with chicken stock -- but either way, it's a fantastic base for a number of quick and easy side dishes, like this simple quinoa and cherry tomato salad I'm sharing on GoodLife Eats today.

While preparing quinoa in a rice cooker isn't necessarily a faster method of cooking quinoa, much like my beloved baked hard boiled eggs, it's a more hands-off cooking method, allowing me to focus my attentions elsewhere without worrying about pans boiling over.

My favorite brand currently is Bob's Red Mill Organic Quinoa. Their quinoa is pre-rinsed, saving me a step before cooking. If you purchase a different brand, be sure to check the package carefully to see whether it needs to be rinsed or not. If it does, simply place the amount of quinoa you're planning to cook in a fine mesh strainer and rinse it thoroughly with cold water.

The cooking settings will vary based on your particular rice cooker. I'd consider the Zojirushi Umami Rice Cooker to be the cadillac of rice cookers, with a lot of fun settings to play with. I typically just use the quick cook setting, and my quinoa is ready within about 30 minutes, including a few minutes of resting time that the cooker automatically builds in at the end.

For a standard rice cooker, a single cycle should be all that's needed to produce fluffy quinoa. One the cooking cycle has completed, allow the quinoa to rest for about 4-5 minutes before fluffing with a fork.

Have fun experimenting with mix-ins both during and after the cooking process! I'll often add some lemon zest or a little curry powder to the liquid and quinoa while cooking, and then I stir in a few chopped fresh veggies from our weekly CSA delivery after cooking, while the quinoa is still warm.

When I'm lucky enough to have leftovers, I add them to my salad at lunch the following day. I'm not much of a leftovers fan, but I love leftover quinoa!

Have you tried quinoa? And if so, what's your favorite way to serve it?

Note: If you're looking for a budget rice cooker, I've heard that this Oster Rice Cooker is a good, basic model.