Making gaucamole isn’t hard work. There are very few ingredients and it only takes roughly 10 minutes to prepare. The following is an homemade easy guacamole recipe that will be hard to stop eating once you start. This makes a great dip or compliments the perfect mexican dish. The best part is that it is healthy as well as tasty. I hope you enjoy!
1 large ripe avocado (peeled and pitted)
1 teaspoon lemon juice
1/4 cup salsa (not too chunky)
1/4 teaspoon garlic powder
salt (a dash or to taste)
chili powder (a dash or to taste)
In a medium to large bowl, mash the advocado with a fork until farily smooth.
Add in the lemon juice and stir throughly.
Stir in the 1/4 cup of salsa until completely mixed in.
Now add in the garlic poweder, salt, and chili powder and mix well. You don’t want clumps of powder in your guacamole.
What party is complete without some zesty cheese dip?! This is one of our family recipes that was always a crowd pleaser.
From the kitchen of Dee Cooper.
4 tbsps flour
1 tsp paprika
1/4 tsp dry mustard
1 tbsp ketchup
1/2 stick butter
1 tsp chili powder
1/2 tsp cummin
1 tbsp pepper sauce
Mix all about ingredients and cook until thick.
Then mix in:
3/4 pd American cheese
1 tsp garlic powder
2 pods Jalapeno peppers (chopped)
1 1/2 c milk
Mix second part into first mixture until melted and lump-free.
Classic Deviled Egg Recipe
By : Scott | Comments (1) | September 24, 2010
In : Appetizer Recipes
Deviled eggs are a classic appetizer. They are great to make at Easter when the Easter Egg hunts are over. This classic deviled egg recipe is delicious!
4 hard boiled eggs
1 tablespoon sweet relish
1 tablespoon ketchup
1 tablespoon salad dressing or mayonnaise
1/2 teaspoon regular mustard
Add salt and pepper to taste
Add paprika and/or parsley flakes for decoration (optional)
Cut the hard boiled eggs lengthwise and remove the yolks.
Blend the yolks with the relish, ketchup, salad dressing/mayonnaise, mustard, salt, and pepper until smooth.
Scoop the mixture back into egg white halves.
Decorate the tops with paprika and parsley. (optional)
Refrigerate until serving because they can go bad.
This recipe makes 8 deviled eggs. If you need more, adjust the recipe accordingly.