2 ripe avocados, mashed
1/2 c. prepared salsa
1/2 lime, juiced
2 T. fresh cilantro, finely chopped (optional)

Directions:

Combine all ingredients in a bowl. Mix thoroughly and serve.

Tips:

For variations, add some of the following ingredients: black beans, cucumbers, hot peppers, green onions, bell peppers, tomatillos, etc. Be creative.

To keep the guacamole from browning in the refrigerator, press plastic wrap firmly over the surface of the guacamole. Smooth out any folds in the wrap to prevent air from reaching the guacamole (Air is what causes the browning.). Stir thoroughly before serving. The dip will still be green underneath even if the top has browned slightly. Stirring will make any discoloration less noticeable.

Enjoy as a dip for chips, as a topping for sandwiches and salads, or as a garnish for your favorite Mexican foods. 

1/4 c. tahini
1/4 c. water
2 T. lemon juice
2 T. soy sauce
1 t. minced garlic
1 t. honey (optional)

Directions:

Blend all ingredients in a bowl. Serve at room temperature. 

1 Butcher Shoppe deep dish pie shell, unbaked
6 eggs, divided
1 c. heavy cream
8 oz. frozen chopped spinach, thawed and drained
1 bunch spring onions, chopped
8 slices of bacon, cooked and crumbled
4 Roma tomatoes, chopped
4 oz. feta cheese, crumbled

Directions:

Preheat oven to 350˚. Mix together 4 whole eggs plus 2 egg whites with heavy cream. Set aside. Combine spinach, spring onions, bacon, tomatoes, and feta cheese, and spoon into bottom of pie shell. Pour egg mixture over top. Bake for 45 mins. or until toothpick stuck in center comes out clean. 

2 oz. deli corned beef, cut into pieces
1/4 c. shredded Swiss cheese (1 oz.)
2 T. well-drained sauerkraut, squeezed dry with paper towel
2 T. stone ground mustard
1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls or seamless dough sheet
1 egg, beaten, if desired
Thousand island dressing, if desired

Directions:

Heat oven to 375˚. In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard. Cover and process until finely chopped.

If using crescent rolls: Unroll dough and separate into 4 rectangles. Press each into 7.5×5″ rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 squares. If using dough sheet: Unroll dough and cut it into 4 rectangles and follow instructions above.

Place 1 teaspoon corned beef mixture on each square. Fold one corner to opposite corner, forming triangle and pressing edges to seal. Place on ungreased cookie sheet. With fork, prick top of each to allow steam to escape. Brush tops with egg. Repeat with remaining ingredients.

Bake 9 to 14 mins. or until golden brown. Immediately remove from cookie sheet. Serve warm with dressing, if desired. Makes 24.

*adapted from pillsbury.com

2 c. cooked mashed potatoes
1/2 c. grated cheddar cheese
1/2 c. scallions, finely chopped (include green parts)
1/4 c. corned beef, finely chopped
1/4 c. bacon, finely chopped
1 T. parsley, finely chopped 
1 clove garlic, finely chopped
2 eggs beaten 

1 c. bread crumbs

Directions:

Combine first eight ingredients in a bowl to make potato mixture. Use a melon baller or form potato mixture into balls and place on a baking sheet. Refrigerate until firm (about 30 mins.). Preheat oven to 450˚.  Rolls potato balls in bread crumbs and return to baking sheet. Bake at 450˚ for 15 mins.

1 Pepperidge Farm Puff Pastry sheet
4-6 slices smoked gouda
3 T. peach preserves
1 egg white
1 t. water

Directions:

Preheat oven to 400˚. Unfold puff pastry sheet. Place cheese down center section of pastry sheet. Spoon preserves ove cheese and spread to cover. Fold left and right pastry sections over center and seal seams tightly to prevent oozing when baking. Place pastry sheet seam side down on baking sheet. Brush egg mixture over top of pastry sheet. Bake for 15 mins. or until golden brown. Let cool 5 mins. before slicing.

You may substitute your favorite cheese, spread or even deli meat. Be creative! 

8 oz. wheel camembert cheese (may substitute brie) in wooden box
1 handful fresh strawberries, finely chopped
2 T. walnuts, finely chopped
Sugar to taste

Directions:

Preheat oven to 350˚. Remove camembert from box and unwrap wrapper, but do not discard. Cut top rind off of cheese. Return cheese to  paper wrapping, cut side up, and leave wrapping open at top (trim with scissors if desired). Return cheese and wrapper to box and cover lightly with lid. Bake 15-20 mins. until cheese is melted and bubbly inside. Mix strawberries and walnuts and add sugar to taste. Spoon strawberry mixture over top of melted cheese. Leave cheese in box and serve with fruit slices or crusty bread. 

1/4 c. all purpose flour
1/2 t. kosher or sea salt
1/2 t. freshly ground black pepepr
1/2 t. smoked paprika
1/2 t. dried mustard
2.5 lbs. boneless beef short ribs
2 T. olive oil
1 large onion, sliced
2 cloves garlic, minced
12 oz. full-bodied beer (may substitute beef broth)
2 T. flour
3 T. water

Directions:

1. Combine flour, salt, pepper, paprika and dried mustard. Dredge ribs in flour mixture and brown in olive oil in a medium skillet.

2. Place onions and garlic in the crock pot and top with browned ribs. Pour beer (or broth) over ribs.

3. Cover and cook on low for 8-10 hours.

4. Remove ribs and onions and place on a serving platter. Cover with foil to keep warm.

5. In a small bowl, whisk together flour and water and add it to the beef juices in the crock pot. Set to high and stir until juices thicken into gravy. Pour gravy over ribs and serve.