Severe Guacamole
1 Small Ripe Avocado - peeled and smashed
1 Large Tomatillo - chopped
1/4 Small/Med. Onion - Chopped
1/8 t. Turmeric
1/8 t. Nutmeg - freshly ground
1/8 t. Cumin
2 T. Jalapeno - chopped
1/2 t. Mexican Oregano
Garnish (optional):
1/2 Tomato - diced
Sprig of Parsley
Mix all ingredients except for the garnish. Cover and refrigerate for 30 minutes to an hour for added flavor. If you want to get fancy, add the tomato in the center and top with parsley before serving.
Avocado Guac Style Dip
Quick and Easy
1-1/2 Ripe Avocados - peeled and smashed
2 Small Tomatillos - diced
Salt and Pepper - to taste
Mix all ingredients in a bowl. Cover and refrigerate for 30 minutes to an hour for added flavor.
4 slices thick slice market bacon, crumbled
2 medium white potatoes
1/8 cup vegetable oil
4 scallions minced
3 eggs
2 egg whites
1/4 cup half and half or cream
1/4 cup smoked salmon spread
2 ounces smoked salmon diced
2 dashes hot sauce
1/4 t. crushed fresh dill
1/2 cup freshly grated parmigianno reggiano cheese
1/2 t. salt
1/4 t. fresh cracked pepper
Render the bacon slowly in a frying pan medium-to-medium low heat. S-L-O-W! Drain and set aside. Grate the potatoes. Set aside. Heat large sauté pan and add oil. Add grated potatoes and cook on medium high until edges are crisp. Cover with minced scallions and remove from heat while preparing salmon/egg mixture. Whisk eggs whites and cream in a bowl for about two minutes until frothy. Mix together crumbled bacon and last six ingredients along with blended eggs. Blend well. Bring potatoes back to medium heat until you get a slow sizzle. Pour salmon/egg mixture on top and heat till it just starts to set. Turn heat to low for a minute, then medium, then back to low and monitor the cooking process. The idea is to cook this slowly to avoid having the eggs set to quickly and scramble. Cover tightly and remove from heat. Let stand until fully cooked. You’ll know when it poofs up.
The smoky hot sauce flavor sends this over the top.
Cut for appetizer or main dish portions.
This is the RICHEST thing you will ever eat and is not for the medically fragile!
An entire box of confectioner's sugar and TWO sticks of butter? One small piece is plenty!
Gooey Pumpkin Butter Cake: 1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Gooey Pumpkin Butter Filling: 1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
© 2008