Guacamole Recipe

7 Hass avocados (medium)
4 diced and seeded Roma tomatoes
1 cup fine diced red onion
2 tablespoons fresh squeezed lime
1 ½ tablespoons Lawry’s garlic salt
Dash pepper

Mash avocados in a bowl to desired texture and add red onion and seasonings to taste. Slice tomatoes and remove seeds. Cut into medium size squares. Fold in tomatoes. A little chunky is always good. Serve chilled.

Ratatouille

Ingredients
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
Directions Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Best-Ever Thick and Chewy Chocolate Chip Cookies

*2 1/2 cups unbleached all-purpose flour
*1 teaspoon baking soda
*1 teaspoon kosher salt
*2 sticks (16 tablespoons) European-style unsalted butter, room temperature
*1 3/4 cups sugar
*2 eggs
*1 teaspoon pure vanilla extract
*2 cups dark chocolate chunks


In a small mixing bowl, whisk together flour, baking soda, and salt until well combined.
In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix. On low speed or by hand, stir in the dry ingredients until just combined. Stir in the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed.
Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between. Refrigerate overnight.
Preheat the oven to 375 F with rack in the center. Line cookie sheets with parchment or silicone baking mats.
Bake for 10-13 minutes (depending on the size of your dough balls), until they are golden brown around the edges and puffy in the center. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely.

FTD

Apricot White Fudge

Ingredients

• 1-1/2 teaspoons plus 1/2 cup butter, divided
• 2 cups sugar
• 3/4 cup sour cream
• 12 ounces white baking chocolate, chopped
• 1 jar (7 ounces) marshmallow creme
• 3/4 cup chopped dried apricots
• 3/4 cup chopped walnuts

Directions

• Line a 9-in. square pan with foil and grease with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, sour cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5-1/2 minutes.
• Remove from the heat. Stir in chocolate until melted. Stir in marshmallow creme until blended. Fold in apricots and walnuts. Pour into prepared pan. Cover and refrigerate overnight. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Yield: about 2 pounds.

Buttermilk Cornbread

 

Ingredients

• 6 tablespoons unsalted butter, melted, plus butter for baking dish
• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 1/2 cups buttermilk

Directions

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Super Easy Chicken Tortilla Soup

Ingredients

• 2-3 cups cooked chicken
• 1 can black beans
• 1 carton or two cans chicken broth
• 1 can roasted tomatoes
• 1 bag frozen corn
• 5 totillas
• cheese

Directions

1. Add broth to a pot and turn on high. Chop chicken into bite sized chunks and add to pot.
2. Add beans and tomatoes (undrained) Add corn
3. Cook until heated through, about ten minutes.
4. Line cookie sheet with tortillas and bake at 325º for 10-15 minutes until crispy. Allow to cool and cut into strips then place in bowl. Ladle soup over tortillas and top with cheese, sour cream or avocado.