{Fresh Guacamole}

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.

Ingredients: 

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.

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{Almond Basil Pesto}

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!

Ingredients:

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.

{Easy Shrapnel Dip}

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!!

INGREDIENTS:

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.

Adapted from: Mel’s Kitchen Cafe

{Garden Fresh Salsa}

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

Mix all ingredients in a food processor.

{Hot Fudge Sauce}

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. 
Adapted from: Mel’s Kitchen Cafe

{Homemade Ranch Dressing}

This is by far the best ranch dressing I have ever tasted. And it is so easy. I will never go back to the package mix again!

2 cup mayo
2 cup buttermilk
1/2 Tbsp. pepper (or to taste)
 1 Tbsp. parsley
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. Accent
1 Tbps. salt

 Mix all ingredients together well and chill for at least 2 hours.

 Recipe Source: Favorite Family Recipes

{Basic Hummus}

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.

{Fruit Kabobs with Dip}

These are a fun little snack. My kids love these!

4 cups fresh strawberries
10 kiwi peeled, quartered
6 bananas cut into 1-inch chunks
1 Fresh Pineapple cut into bite size chuncks

Thread fruit onto 20 small skewers.

DIP:

4 Tbs pineapple juice
2 cups lemon or vanilla yogurt
8 oz cream cheese

Beat the cream cheese until creamy. Add the pineapple juice and yogurt and beat until smooth.

{Chili Cheese Dip}

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.