Guacamole

There they were. Strategically placed, beside the tomatoes in the supermarket. Softly whispering my name. And in that moment I realized that I must, must, must buy some avocados to make guacamole. And so was born this recipe--if you can call it that. ;)

3 avocados, with skins and cores removed

1 tomato, chopped finely (approximately--my sister was chopping tomatoes and I used what I thought to be 1 tomato's worth of chopped pieces)

1 c. plain yogurt (again, approximate--I used what was left in the carton, which appeared to be about a cup but might have been less. Sour cream can also be used.)

garlic powder

black pepper

tortilla chips (Hooray for blue corn tortilla chips! So colorful!)

Mash avocados until smooth. Blend in yogurt; add tomato. Season to taste with garlic powder and black pepper. (Also add onion powder and salt if desired.)

Serve with tortilla chips for dipping.

My friend J said that she uses avocados and salsa, only, to make guacamole. It really is up to you, and to your personal tastes. (We mixed this guacamole with salsa--also delish.) Also, thanks to M, whom I watched make guacamole and therefore who taught me what to put in it.

And one more note before I leave: use this within two days, because the tomato runs and turns the guacamole brown--ick!

Because of Jesus Christ,

H

Chocolate Chip Cheeseball

A sweet version of the party favorite.

8 oz. cream cheese, softened
1/2 c. butter, softened
1/4 t. vanilla
3/4 c. powdered sugar
2 t. brown sugar
3/4 c. miniature chocolate chips
3/4 c. chopped pecans*
Chocolate graham crackers**

Beat cream cheese, butter, and vanilla. Gradually beat in sugars; fold in chocolate chips. Refrigerate in a covered bowl for 2 hours. Shape into a ball. Chill another hour. Roll in chopped pecans.* Serve with chocolate graham crackers.**

*It's better if you roll it in additional miniature chocolate chips.
**Can use regular graham crackers if desired.

Cheese Ball

2 (8 oz.) packages cream cheese, softened slightly
2 c. shredded cheddar cheese
1 (1 oz.) envelope vegetable soup mix
Seasonings to taste, possibly including but not limited to black pepper, garlic powder, onion powder, paprika, etc.
Crackers

Mash cream cheese with a fork. Beat in soup mix, cheddar, and seasonings. Form a ball, return to bowl, and cover. Chill for at least an hour. Roll in fresh chopped parsley leaves. Serve with butter round or wheat crackers.

NOTE: Preferably, chill the cheeseball overnight, so the flavors can mellow and blend.
Also, parsley does not like to stick to the cheeseball. However, it looks pretty with parsley on it. =)

Onion-Ranch Dip

This recipe was born of forgetfulness, necessity, and an internet query. Oh, and an ingenious idea from my sister, P.

1 pkg. onion soup mix
8 oz. cream cheese, softened
1/2 c. plain yogurt
ranch dressing
milk
black pepper to taste

Blend cream cheese and soup mix with a fork. Gradually blend in yogurt; add ranch dressing/milk for flavor and thinning until desired consistency is acheived. Stir in black pepper to taste. Cover and chill overnight or several hours for the flavors to blend.

Serve with vegetables, crackers, chips, etc.