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!

from thisweekfordinner.com
from marieclaire.com

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 biscui
t 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.

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

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

garlic power

onion powder

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.