Guacamole

2 ripe Haas avocados

2 small jalapenos, seeded and finely chopped

1/2 small onion, finely chopped

1 medium tomato, seeded and diced

2 garlic cloves, cracked

2 teaspoon coarse salt

Juice of 2 lemons

Tortilla chips and vegetables

Halve the avocados and remove the pit. Scoop the flesh into a medium bowl and add the jalapenos, 

onions and tomatoes. Chop the garlic and sprinkle it with salt. Using the side of your knife, apply pressure 

with your hand and crush the garlic and salt into a paste. Add the mixture along with the lemon juice to 

the avocados and mash with a fork until fairly smooth.

Place in a serving dish and serve with tortilla chips and vegetables.

Makes: About 4 servings.

Read more »

Jalapeño Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded,
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

Read more »

Fresh Avocado Salsa

Fresh Avocado Salsa

8 Roma tomatoes, diced 
1/2 red onion, minced
1/4 cup cilantro, finely chopped
4 tbsp fresh lime juice
1 tsp salt
4 avocados, chopped

Mix tomatoes, onion, cilantro, lime juice, and salt in medium bowl. Refrigerate overnight. When ready to serve pour off excess liquid and add avocado. Mix well.

I made this for the first time several years ago and now they ask for it at all our family gatherings. Enjoy!

Read more »

TEXAS CAVIAR by Cathy Miles

TEXAS CAVIAR

2 to 3 14.5oz diced tomatoes=drained

1 -4oz can can chopped green chilies

1 - 4oz can chopped black olives

1 - 16oz can black beans= rinsed

1 - 16oz can black eyed peas = drained

1 bunch of fresh cilantro chopped

3 or 4 green onions diced

1 - 8oz package shredded Monterrey jack/cheddar cheese

1 - 16oz bottle Italian dressing-

Just mix it all together and let it chill for about 3 hours . Sometimes I also replace a can or two of the tomatoes with fresh Roma tomatoes. And some people omit the beans. YOU Can add corn too. I add some Jalapenos too .
~ Cathy Miles ~

Read more »

Salsa Recipe by Catherin

                           Salsa Recipe by Catherin

25 # Tomatoes
green bell peppers
yellow bell pepper
orange bell pepper
yellow onions
long green onions
jalapenos
habaneros ( if you want HOT salsa)
cilantro ( leaves ONLY)   

Mexican oregano ( if you have some)
garlic
salt & pepper
vinegar
Parboil tomaotes till skins split.

put into bowl of Ice water.. Peel tomatoes, core and cut... Put into colander and let drain for hours into bowl in frig. to get out all the excess water in the tomatoes. I let mine drain over night in refrigerator.

take all seeds out of bell peppers and jalapenos.Be sure to wear gloves

Dice peppers, onions, jalapenos and cut green onions

press garlic , and chop cilantro ( I use jar garlic )

Mix all ingredients togather salt and pepper.. and mexican oregano.. ad a small amount of vinegar

Read more »

Black bean salsa by Tracy Vaughan

Tracy Vaughan's

Black bean salsa
1 can black beans
1 med onion diced
1 can Mexican style corn
1 can diced tomatoes with green chili
1 can green chilies diced
1 tablespoon garlic minced
1 can salsa Verde
1/8 teaspoon cumin
Salt and pepper to taste

Rinse and drain the black beans.in a large bowl combine all ingredients. Mix well and chill for at least two hours serve with tortilla chips.

Read more »