4 avocados - peeled, pitted and mashed
1 small shallot, finely chopped
½ small white onion, finely chopped
1 Roma tomato, diced
1 tbsp. garlic powder
½ cup mayo or sour cream
Salt and pepper to taste
Juice from 1 lime (to keep guacamole from browning)
-In a large bowl mix (all ingredients) avocados, shallots, onion, Roma tomato, garlic powder, mayo or sour cream and lime juice. Add salt and pepper (add a little, taste, add more if desired).
-Refrigerate for one hour for best flavor. Serve with chips, tacos, nachos, or anything you’d like. I use guacamole instead of ranch on salads. Try it!
*I have used mayo and sour cream in this recipe and I cannot tell you which one I liked better so I am letting you decide which one to use.*
You can add 1 tomato, diced, to the guacamole if you wish. I don't like tomatoes in mine so I didn't include it in the guacamole pictured here. :-)
Variation from recipe on http://thisweekfordinner.com/2012/02/28/twice-baked-potato-casserole/
1.5 pounds Red potatoes (any will work but I think red potatoes have the best flavor for this recipe)
8 oz. cream cheese, softened
2 tablespoons melted butter
1/3 cup sour cream
2 jalapenos, seeded and diced
1 cup shredded cheddar or cheddar-jack cheese
Salt and pepper (to taste)
Sliced green onions and crumbled cooked bacon (optional)
-Poke potatoes with fork twice, wrap in foil. Bake in a 350-degree oven for about an hour, until easily pierced by a knife. Leave the oven on.
-Mash potatoes with the skins ON in a bowl by hand. Add cream cheese, butter, sour cream, salt and pepper. Mix and mash some more! Spread in a 1-1/2 quart casserole dish. Top with cheese. Bake for about 10-15 minutes, until cheese is all melted. Top with sliced green onions and crumbled bacon if desired.
*The original recipe calls for warmed cream instead of cream cheese and no jalapenos or bacon. Both variations are great!*
1 1/cups vodka
1 cup Midori
2 cups sour mix (Lemon-X)
2 cups pineapple juice
1 cup Sprite.
-Mix all ingredients together. Drizzle grenadine on the top and serve.
2 cups cooked turkey breast, finely chopped
3 stalks green onions, chopped
1 small shallot, finely chopped
1½ cups red, yellow and orange mini peppers, chopped
1½ cups mayo (regular, low-fat or fat-free)
½ cup sour cream
salt & pepper to taste
-Mix green onions, shallots, mini peppers and turkey in a large bowl. Add mayo and sour cream. Stir until well blended. Add salt and pepper as desired. Serve. Refrigerate leftovers for up to three days.
1 18.25 oz package German chocolate cake mix (or any flavor you want)
1 oz can sweetened condensed milk
1 cup hot fudge topping
1 cup caramel topping
1 12 oz container frozen whipped topping, thawed
4 chocolate bars (I use Skors, but have also tried Heath bars and Reese's Cups on it and they work very well too!)
-Bake German chocolate cake mix according to package directions. While cake is still very warm poke holes in top of cake with the end of a wooden spoon and poor sweetened condensed milk over, covering the top. Let cake cool approximately 1 hour
-Pour hot fudge topping and caramel topping over top of cake and let set approximately 10 minutes. Spread on whipped topping.
-Garnish with crushed chocolate bars and lightly drizzle with hot fudge topping and caramel topping.
Can be served immediately or for a SUPER AWESOME taste, chill for approximately 1 hour and then serve.
from Cathy Mitchell "Easy Dump Dinners"
1 can Grands biscuits
1 cup marinara sauce
Pizza toppings: pepperoni, mushroom, onion, banana pepper, olives, etc.
1 cup mozzarella cheese
-Cut each biscuit in to 6 pieces. Drop in to the bottom of a 9x13 inch pan that has been sprayed with cooking spray. Chop toppings and distribute over biscuits. Drop marinara sauce by the spoonful over toppings. Sprinkle with cheese.
-Bake at 350 degrees for 25-30 minutes.
From allrecipes.com with slight variations
1 pound ground beef
1 medium onion, chopped
1 green bell pepper, chopped
¼ cup mushrooms (fresh or canned), chopped
1 (10.75 ounce) can cream of mushroom Soup
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
4 cups frozen tater tots
1/2 cup shredded cheddar cheese
Green onion, garnish
-Cook beef and onion in skillet over medium-high heat until beef is well browned, stirring to break up meat. Pour off fat. Stir soup, vegetables, ketchup and Worcestershire into skillet. Spoon beef mixture into 13x9-inch shallow baking dish. Arrange potatoes on top of casserole. Top with shredded cheese.
-Bake at 425 degrees F for 25 minutes or until potatoes are done. Garnish with chopped green onions, if desired.
1 egg per omelet
½ cup chopped veggies of your choice: green onions, vidalia onions, tomatoes, bell peppers
1 cup finely chopped meat of your choice: ham, bacon, sausage, etc.
1 cup sharp cheddar cheese
-Preheat oven to 350*. Spray muffin tin with cooking spray. Scramble one egg per omelet and add desired veggies/meat. Mix with fork. Add to muffin tin and sprinkle egg mixture with cheese. Bake in oven for 20-25 minutes or until eggs are completely cooked.
8 ozs. cream cheese
½ lb finely chopped ham
1 bunch green onions, chopped
-Let cream cheese sit to room temperature to make for easy mixing. After this is done place cream cheese in a large bowl and add ham and green onions. Form in to two balls. Refrigerate for two hours before serving with crackers.
1 large bag sauerkraut
4-6 pork chops
salt & pepper
-In a crockpot, spread the sauerkraut to cover the bottom. Layer the pork chops on top of sauerkraut. Sprinkle garlic & onion powder, salt & pepper to taste on top of chops. Cook on low for 6-8 hours. Pork chops will fall off the bone.