Great Guacamole

Recipe by Better Homes and Gardens™

Yield: 4 cups or 16 Servings (1/4 c. per serving)

Ingredients:

  • 5-6 ripe avocados
  • 1/4 c. snipped fresh cilantro
  • 1-2 medium fresh jalapeño peppers, stemmed, seeded and minced
  • 1 clove garlic, minced
  • 1/4 cup red onion, finely chopped (optional)
  • 2-3 tablespoons lime juice
  • 3/4 -1 tsp. salt
  • Chips

Optional:  Fresh cilantro, chopped tomato, chopped avocado and/or lime wedges

 

Directions: 

  1. Cut avocados in half. Scoop pulp into a bowl and slice into small diced pieces or mash with a fork or potato masher.
  2. Gently fold in cilantro, jalapeño peppers, and garlic.  If desired, add onion and tomato. Add lime juice and salt to taste.
  3. Cover with plastic wrap, pressing wrap to the surface of the guacamole to prevent it from turning brown.  Let it sit at least 30 minutes (or refrigerate up to 4 hours, then let stand at room temperature at least 15 minutes before serving.
  4. If desired, before serving, sprinkle with additional cilantro.  Serve with sweet potato chips or tortilla chips.

 

Click here for additional instructions.


A Note From the BH&G™ Test Kitchen: 

Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

 

Nutrition Facts (Great Guacamole)

Per serving: 71 kcal,6 g fat, (1 g sat. fat,1 g polyunsaturated fat, 4 g monounsaturated fat), 0 mg chol., 113 mg. sodium, 4 g carb.,3 g fiber, 0 g sugar, 1 g pro.

Advertisements

Chorizo and Cheese Quesadillas

Recipe by Better Homes & Gardens™

Chorizo and Cheese Quesadillas

Photo by BHG.com

Yield: 8 Servings

Ingredients:

  • 8 ounces bulk chorizo or mild Italian sausage
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 1 fresh jalapeno pepper, finely chopped
  • Six 6-inches vegetable-flavored or plain flour tortillas
  • 1tablespoon cooking oil
  • 1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
  • 2 tablespoons snipped fresh cilantro or parsley

 

Directions:

  1. For the filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.
  2. Brush one side of 3 tortillas with half of the cooking oil.  Place tortillas, oiled sides down, on a large baking sheet.  Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.
  3. Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling.
  4. To serve, cut quesadillas into wedges.

 

Nutrition Facts:

Per serving: 232 kcal,14 g fat(6 g sat. fat ,32 mg chol., 346 mg sodium,15 g carb.,1 g fiber,10 g pro.

Homemade Pumpkin Pie Spice/Spiced Nuts Recipes by Taste of Home©

For a delicious spice to add to pumpkin pie, try this spice blend. The blend can also be added to spiced nut blends.—Mary Dixon, Catlin, Illinois

Makes 30 Servings

Homemade Pumpkin Pie Spice

Photo by Taste of Home©

Yield: Approximately  2-1/2 tablespoons.

Ingredients:

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

 

 

 

Directions:

  1. Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months.
  2. Homemade Pumpkin Pie Spice may be used as a substitute for store-bought pumpkin pie spice or to prepare the following recipe: Spiced Nuts.

 

Originally published as Homemade Pumpkin Pie Spice in Country Woman November/December 1995

 

 

Spiced Nuts

Yield: 6 cups

Ingredients:

  • 1 egg white
  • 1 teaspoon water
  • 2 cans (12 ounces each) salted mixed nuts
  • 1/2 cup sugar
  • 1 tablespoon Homemade Pumpkin Spice (recipe above)

 

Directions: 

  1. In a small bowl, beat egg white until frothy. Add water; beat until soft peaks form. Stir in nuts; toss to coat. Combine sugar and spice; stir into nut mixture. Spread nuts evenly on a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 325° for 25-30 minutes, stirring occasionally. Cool on waxed paper.

 
Originally published as Spiced Nuts in Country Woman November/December 1995, p21

 

 

 

Ogre and Pumpkin Sliders

Ogre and Pumpkin Sliders

Photo by Taste of Home©

Yield: 5 Servings, approximately 10 Sandwiches

Ingredients:

  • 1 egg
  • 1 cup soft bread crumbs
  • 1/2 teaspoon salt
  • 1 pound ground turkey
  • 5 teaspoons prepared pesto
  • 3 miniature fresh mozzarella cheese balls, halved
  • 3 pimiento-stuffed olives, halved widthwise
  • 5 slices process American cheese
  • 10 hamburger buns, split

 

Directions:

  1. In a large bowl, combine the egg, bread crumbs and salt. Crumble turkey over mixture; mix well. Shape into ten 2-1/2-in. patties. Grill, broil or pan-fry for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
  2. Drop 1 teaspoon pesto onto five burgers; top each with a mozzarella ball half and an olive half.
  3. Cut eyes, nose and mouth from each cheese slice to create a jack-o’-lantern. Place cheese on five burgers; cook until cheese is slightly melted, about 30 seconds. Serve burgers on buns.
Originally published as Ogre and Pumpkin Sliders in Halloween Party Favorites 2009 2009, p13

Kraft™ Skeleton and Brain Dip

Make no bones about it, this appetizer idea from Kraft™ is a healthy option for your Halloween party.

Yield: 8 Servings

Kraft "Skeleton" and "Brain" Dip

Serve a delicious alternative to all the sweets at your Halloween party.

Ingredients: 

  • 1/2 leaf lettuce leaf
  • 1 cup KRAFT Lite Ranch Dressing (or make your own: Click here for the recipe.)
  • 4 cups assorted cut-up fresh vegetables (red and yellow bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets, cauliflower florets)      

Directions: 

  1. Line half of small bowl with lettuce for the skeleton’s hair; fill with dressing. Place at one end of large tray or baking sheet for the skeleton’s head.
  2. Arrange vegetables on tray to resemble skeleton’s body.

 

National Macadamia Nuts Day – Sept. 4

Here are today’s five thing to know about Macadamia: Macadamia nuts are native to Australia. They are named for John Macadam, a Scottish born physician and chemist who promoted the nuts cultivation in Australia. The Macadamia Nut is one of Australia’s few contributions to the world’s food plants, and this rich, buttery nut is considered […]

via September 4th is National Macadamia Nut Day! — Foodimentary – National Food Holidays

Dolley Madison’s Cheese Straws

The following recipe is credited to First Lady Dolley Madison.

First Lady Dolley Madison

First Lady Dolley Madison

Dolley Payne Todd Madison (May 20, 1768 – July 12, 1849) was the wife of James Madison, President of the United States from 1809 to 1817.

According to Wikipedia, she was noted for her social gifts, which boosted her husband’s popularity as President. In this way, she did much to define the role of the President’s spouse, known only much later by the title First Lady – a function she had sometimes performed earlier for the widowed Thomas Jefferson.

Dolley Madison also helped to furnish the newly constructed White House. When the British set fire to it in 1814, she was credited with saving the classic portrait of George Washington.

In widowhood, she often lived in poverty, partially relieved by the sale of her late husband’s papers.”

Ingredients: 

  • 4 c. sharp Cheddar cheese, finely grated, room temperature
  • 1 c. butter, room temperature
  • 3 c. flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. paprika
  • 1/2 tsp. oregano
  • 1/2 tsp. dried parsley
  • 1 tsp. garlic powder
  • 1/4 tsp. white pepper

Directions: In a bowl, cream cheese and butter together. Add remaining ingredients and mix thoroughly to form dough.

Roll out dough on a floured board to 1/4″ thickness.  Using a sharp knife, cut into strips about 1/2″ x 4″ wide.  Place strips on an un-greased baking sheet.

Bake 400°F for 8 minutes until golden brown.

Yield: 6 dozen

Calories:  70 calories per serving

Source: Famous White House Recipes, The American Collection Cookbooks, Volume 1