Guacamole

As Homer Simpson is to sub sandwiches, I am to the trinity of onions, cilantro, and tomatoes. Add some avocado and you've got quite the waterfall of saliva going for me. This guacamole is too delicious for words. I realize it might not fit your fancy, but it does mine! For the first time ever I made cheese and grilled chicken quesadillas for dinner on a casual night and topped them with this guacamole. It made a plain jane meal into a blue ribbon worthy feast.

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 t. salt
1/2 t. cumin
1/2 t. cayenne
1/2 med onion, diced
2 Roma tomatoes, seeded and diced
1 T. chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Baked Potato Topping

My mother-in-law passed this along to me and it is SO yummy. Especially for those of us who are huge baked potato fans, this is a delectable treat. The point is to have all the toppings mixed together and refrigerated to magnify the tastes. I personally add about 3-4 times more green onions. Make it to taste. I half the recipe for our little family.

2 c. sour cream
1 cube butter (softened)
3 green onions
1/2 lb. diced, cooked bacon (or more to taste)
Grated cheddar cheese (to taste)
Salt (to taste)

Whip sour cream and butter together. Fold in next three ingredients and mix well. Add salt to taste.

Serve on hot baked potatoes. The flavor blends the longer your let it set beforehand.