Spicy Guacamole (Kristi Original)

The measurements are not exact. I tend to pour ingrediants in until it looks and tastes good.

2 Avacados, cut up
3 Scoops of Sour Cream (1/3 cup?)
1/2 Tamatoe, chopped up
1/4 Onion, finely chopped
1 Jalepeno Pepper, finely chopped (Add whatever amount you want to make it spicy. See note below)
Garlic Powder
Garlic Garlic from Tastefully Simple
Seasoning Salt

Put all of the ingrediants in a bowl. Mash everything well and stir. Add any additional jalepenos or seasoning to taste.

**Notes**
The hottest part of the jalepeno is the white part in the center of the pepper that the seeds are connected too.

Be careful with the jalepenos because the hot stays on your hands. Do not touch your eyes after handling the pepper. I have heard you can use gloves.

You could use fresh garlic if you have it.

I use a potato masher to mash all of the ingrediants.

I used a food chopper from Pampered Chef to chop up the onion and jalepenos.

**To make this vegan, do not add the sour cream**

Renee's Salsa Verde

~mild roasted-tomatillo salsa~

Ingredients:
1 1/2 lbs tomatillos
1/2 cup chopped white onion
1/2 cup cilantro
1 Tbsp lime juice
1/2 tsp sugar
2 jalapenos - stemmed/seeded and chopped (save seeds/veins for extra heat
if desired)
salt to taste

Process:
* Roast tomatillos - remove paper husks from tomatillos and rinse, cut in half and place cut side down on a foil-lined baking sheet, broil until skin starts to blacken
* Add roasted tomatillos, onion, cilantro, lime juice, sugar, and jalapenos in blender; chop/mix until blended
* Add salt to taste; can add jalapeno seeds/veins to taste; refrigerate

makes about 3 cups

Renee's Salsa Rojo

~medium-hot cooked tomato salsa~

Ingredients:
2 medium tomatoes, diced (or canned fire-roasted diced tomatoes)
1 jalapeno pepper, seeded and diced
1 serrano pepper, seeded and diced
1/4-1/2 habanero pepper, seeded and diced
4 cloves garlic, peeled and minced
1/4 cup cilantro
1 1/2 tsp salt
1/4 cup water

Process:
* Add all ingredients together in a blender, puree until liquified
* Pour mixture into hot saucepan, simmer for 15-20 minutes until mixture
begins to darken, stirring occasionally
* Refrigerate

makes about 2 cups

-----> variation: for a chunkier salsa, add diced tomatoes, onions, bell peppers after puree (include in simmer)

Tiramisu Brownie Squares - Pampered Chef

1 Package (19-21 Ounces) Brownie Mix (Plus ingredients to make cake-like brownies)
1 Cup Milk
1/4 Cup Instant Coffee Granules
1 Container (12 oz) Frozen Whipped Topping, thawed, divided
2 packages(3.4 oz each) Cheesecake instant pudding and pie filling
20 chocolate creme-filled sandwich cookies, (Oreos), coarsely chopped (2 cups)
2 Tablespoons semi-sweet chocolate morsels, grated
1/4 teaspoon Pantry Korintje Cinnamon (Pampered Chef - You could try cinnamon)

Preheat oven to 350 degrees. Lightly spray 9 x 13 pan with nonstick cooking spray. Prepare brownie miex according to package directions for cake-like brownies.

When the brownies are cooled make the following to top the brownies with:

Combine milk and instnat coffee granules; stir until dissolved. Add half of the whipped topping and all of the pudding mix; whisk until smooth. Coarsely chop cookies (I use the Pampered Chef chopper) and fold into the pudding mixture. Spread filling evenly over brownies.

You can top the pudding mixture with the remaining whip cream in diagonal lines for decoration or just top all of the brownies. Grate chocolate morsels over whipped topping. Sprinkle with the cinnamon.