Guacamole

ROSA MEXICANO GUACAMOLE

We usually make about three batches (3 avocados) at once

 1 Hass avocado

3 T chopped onion

1 tsp chopped jalapeño chiles

1 1/2 tsp chopped cilantro

2 T chopped tomato

1. In a molcajete, mash together to make a base paste using salt as a grinder:

1 T chopped onion

1/2 tsp chopped jalapeño chiles

1/2 tsp chopped cilantro

1/2 tsp salt

2. Open avocado(s), remove seed. Slice and removed with a spoon. Add to molcajete with the paste. Mash together. Stir in the remaining ingredients. 

Layered Bean Dip

LAYERED BEAN DIP

First Layer: 1 can Refried beans

Second Layer: Guacamole

Third Layer: Sour cream + Salsa (mix together sour cream and your favorite chunky salsa in equal amounts)

Top: Lots of cheddar cheese, sliced olives, diced tomatoes and green onions.

Spread layers and then dip taco chips.

Enjoy!

Chocolate Chip Cheese Ball

CHOCOLATE CHIP CHEESE BALL

Ingredients: 

8 oz cream cheese 

1/2 C. butter 

1/4 tsp vanilla 

2 Tablespoons brown sugar 

3/4 C. Powder sugar 

3/4 C. mini chocolate chips 

1 box chocolate graham cracker sticks 

Directions: 

Beat and soften cream cheese, butter and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture into piece of plastic wrap and form into ball (I lined a small rounded bowl with plastic wrap and formed mixture in there). Refrigerate for one hour before serving. Serve with Chocolate graham cracker sticks or chocolate teddy grahams. In the photo above I served with Back to Nature mint chocolate thin cookies which I thought was the best combo but Joey and the kids like the teddy Graham’s best.