Roasted Garlic Guacamole

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5-6 ripe avocados

1 head roasted garlic, garlic squeezed out and smashed to smooth paste

1/2 cup tomatoes, diced small

1 bunch green onions, chopped

Fresh lime juice from 1 -2 limes

1-2 tablespoons fresh cilantro, chopped

salt and pepper, to taste

1 Finely diced jalapeno

Mash the avocados. Stir in the remaining ingredients.

A chocoholics dream would be Turtle Fudge Brownies

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Brownie Base:

5 oz. unsweetened chocolate, melted

3/4 cup butter, softened

1 3/4 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 cup finely chopped, toasted Pecans

Caramel Layer:

1 1/2 lbs. caramels

1/2 tsp. salt

1 tsp. vanilla

6 tablespoons heavy cream

1 cup finely chopped, toasted Pecans

Fudge Layer:

1 lb. quality semisweet chocolate, chopped

1 cup heavy cream

3/4 cup sugar

1 cup finely chopped , toasted Pecans

Preheat the oven to 350 degrees.  Line with foil and grease a 9x13x2 pan. Leave enough foil over the edge to act as handles.

In a large bowl, combine the melted chocolate and butter with a spatula; mix until smooth. Stir in the sugar until well blended.  Lightly beat the eggs and vanilla together and mix well into the chocolate mixture. Mix in the flour and the nuts. Pour into prepared pan and spread out evenly.

Bake for about 30-40 minutes, or until edges appear set. The center will still be soft. Do not over-bake. Cool completely.

Meanwhile prepare the caramel layer; in a microwave safe bowl add the caramels, cream, salt and vanilla. Microwave in 30 second increments until the mixture can be stirred smooth.  Stir in the nuts. Pour over the top of the cooled brownies and spread out evenly. Allow to set up.

Meanwhile make the fudge layer. Place the chopped chocolate in a heatproof bowl; set aside. In a small saucepan add the cream and sugar. Bring to a boil, stirring constantly until sugar has dissolved. Pour the hot cream mixture over the chopped chocolate and allow to set for about a minute. Stir until smooth. Pour over set caramel layer and spread out evenly. Sprinkle the toasted nuts over the top and lightly press into fudge layer.

Place in refrigerator until set. Cut into squares.

Beef Taquitos oh yeah!! Ole’

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5 lb. roast

1 diced onion

4 cloves minced garlic

chilies of your choice

1 cup beef consomme

2 cups grated Mexican cheese

Onion powder ; to taste

Garlic powder, to taste

1 1/2 cups salsa

Salt and pepper; to tatse

1/4 finely chopped onions

48 corn tortillas

Brown all sides of roast in hot pan with oil. Place roast along with water, diced onion, 4 cloves minced garlic, desired chilies and beef consomme in a slow cooker and cook on low for about 10 hours or until meat is tender.

Shred the beef and mix with the desired Mexican cheeses, finely chopped onion, garlic powder, onion powder and salsa; stir to combine well. Place about 1/4 cup on the bottom third of a corn tortilla and roll up. Continue with remaining filling and tortillas. Heat 1/2 inch oil in heavy bottom pan to 350 degrees. Place the taquitos in hot oil and fry until slightly golden and crisp. Drain on paper towels.