We are big Guac fans over here! This is better than any guacamole I have ever had, my husband and kids couldn’t stop eating it. We have been making this recipe for a couple years, and never will we go back to store bought or package mixes again.
3 Avocados, pitted and diced
2 Roma Tomatoes, seeds removed and diced small
2-3 Tbs Red Onion, diced small
2 Tbs Fresh Cilantro, chopped
1 whole lime, juiced
1 clove garlic, minced
1 tsp Sea Salt
In a large bowl, slightly mash the avocado pieces. Then add the juice of one whole lime and a teaspoon of sea salt, and toss. Next add the minced garlic, chopped roma tomatoes, red onion and cilantro. Toss gently, and refrigerate for at least one hour before serving.
This was my first time making homemade pesto without pine nuts. I think I almost like the almonds better. It really did taste very similar, plus almonds are a lot cheaper!
2-3 cups packed fresh basil leaves
3 cloves garlic
1/4 cup slivered almonds
1/2 cup grated Parmesan cheese
1/2 cup olive oil
salt and pepper to taste
Put everything in a food processor, except for the olive oil. Turn the processor on slow until well mixed, then start drizzling the olive oil in until all mixed and paste like consistency. Salt and pepper to desired taste.
My family loves this dip. It’s super easy to throw together and has such bold flavors and colors. This could really be eaten as a salad too. We have also made nachos in the oven and then spread a bunch of this on top after they come out with all the melty cheese. Delish!!
1 can white beans, great northern beans
1 can black beans
1 can corn
1-2 avocados, diced
1/2 cup red pepper, diced
2 roma tomatoes, diced
2 Tbs finely chopped red onion
2-3 Tbs finely chopped cilantro
1/3 cup Italian dressing, plus more if needed
Squeeze of fresh lime juice, from half a large lime
Salt and pepper to taste
Tortilla chips for serving
Drain the beans and corn together in a colander and rinse them well under cold water. Drain well. Add them to a large bowl and toss in the avocados, red pepper, tomatoes, red onion and cilantro. Stir together. Pour the dressing over the top of the salad and stir until it is evenly coated.
Squeeze in the fresh lime juice and add the salt and pepper. Serve with chips.
I could live on this stuff and be totally content. This is my dads fresh salsa recipe that he makes during the summer with the fresh veggies from his garden. It’s the BEST and one of my favorite things about summer time
10 medium to large tomatoes 1 green bell pepper, chopped 3 whole jalapenos 1/2 yellow onion 1/2 cup chopped cilantro 1/4 cup apple cider vinegar 1/4 cup white sugar 4 whole cloves garlic 1 Tbs salt
This was my first time making homemade hot fudge sauce, the original recipe and the one I made had a really deep chocolate flavor so I changed it to 1/4 cup instead of 1/3 cup of cocoa powder. We used this to dip fruit and marshmallows in and it was awesome. It would also me amazing over ice cream.
10 ounces semisweet chocolate ( I used chocolate chips) 1/4 cup sifted cocoa powder, Dutch process or regular 1/2 cup granulated sugar 3/4 cup light corn syrup 1/3 cup heavy cream pinch table salt 1/3 cup water 1 teaspoon vanilla extract 3 tablespoons butter, cut into pieces
In a small microwave-safe bowl, melt the chocolate on 50% power at one minute increments, stirring in between, until melted and smooth. Take care not to overheat and scorch the chocolate. Once the chocolate is melted, remove from microwave and whisk in the sifted cocoa until smooth. Set aside.
In a medium saucepan, combine the sugar, corn syrup, cream, salt and 1/3 cup water. Warm the mixture over medium-low heat until the sugar is dissolved. Increase the heat to medium or medium-high; simmer mixture, stirring frequently, about 4 minutes.
Turn off the heat and whisk in the vanilla and butter. Cool the mixture slightly, about 2 minutes; whisk in the melted chocolate. Serve warm.
The hot fudge sauce can be refrigerated in an airtight container for up to 3 weeks. For serving, reheat the sauce on low (in the microwave or over simmering water), stirring several times until the sauce is smooth and shiny.
Pita chips and hummus are one of my favorite snacks! Homemade hummus is so delicious you will never want to buy store bought again I promise. This stuff is so great in so many ways and with so many things. Dip for veggies, chips, you can put it in wraps, really anything. I love it! Oh and did I mention it’s super easy to make?
3-4 peeled garlic cloves, minced or pressed 2 (15.5oz) cans chickpeas 6 Tbs tahini 6 Tbs lemon juice up to 3 Tbs of extra virgin olive oil 1/4 cup fresh parsley leaves, curly or flat, rinsed and drained 1/2 to 1-1/2 tsp salt, to taste fresh ground black pepper, to taste
Add garlic cloves, chickpeas, tahini, and lemon juice to the bowl of a food processor fitted with a blade. After putting the lid tightly in place, process until a thick, coarse paste is formed, about 1 to 2 minutes. Check the consistency of the hummus. If you’re happy with the texture of the hummus, add the salt, parsley, black pepper and cayenne pepper, and any optional add-ins, and pulse until evenly combined. If you would like it to be thinner and/or smoother, add the olive oil and process for an additional minute.
This is a yummy little dip, and I thought it would be a good one to post being super bowl weekend and all…Oh and it all goes in the crock pot so its easy!
1 lb lean ground beef 1 (16oz) picante sauce (I use mild) 2 (15oz) cans refried beans 1 cup sour cream 1/2 tsp chili powder 1/2 cup chopped onion 1 cup cheddar cheese, shredded Small can of mild green chilies Salt and pepper to taste
Cook beef with onion, drain. Mix everything together in a crock pot. Cook on low 3-4 hours. Serve with tortilla chips.