Sunday, August 11, 2013


  • 2 avocados, mashed
  • 1 small tomato, chopped
  • 1 small onion, chopped
  • 2 tablespoons cilantro, chopped
  • 1 clove garlic, chopped
  • 1 lime, squeezed
  • Salt and pepper to taste
  • Optional: Jalapeño peppers, Serrano peppers
  • (Tortilla chips to serve with)

(Duh) Combine everything.


The best way to mash avocados is probably to do it with a potato masher.  The avocado/other veggie ratio is pretty low (especially if using whole other veggies) so more avocados definitely don't hurt in that case.

Tuesday, August 06, 2013

Beef Chili

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 28 oz. can kidney beans
  • 1 28 oz. can crushed tomatoes
  • 1 teas. Chili powder
  • (optional garnishes) cheddar cheese, red onion, sour cream
  • Brown ground beef, drain beef fat.  
  • Remove from pan, and sauté onion in the pan.  
  • When onion is translucent, add all ingredients together and simmer for 1/2 hour or so.  
  • Add garnishes of cheddar cheese, red onion, sour cream to taste

A bit bland as is; much better with cheese.


This recipe is taken from the back of the Kraft Jet-Puffed Marshmallow Creme package.

  • 3 cups sugar
  • 1.5 sticks butter
  • 1 can (5 oz) evaporated milk
  • 1.5 12 oz bags of semi-sweet chocolate chips
  • 1 jar marshmallow creme
  • 1 cup chopped walnuts
  • 1 tsp vanilla 
  • Bring sugar, butter and evaporated milk to a full rolling boil in large saucepan on medium heat, stirring constantly.  Boil 4 min or until 234 degrees F on candy thermometer, stirring constantly.  Remove from heat.
  • Add chocolate and marshmallow creme; stir until melted.  Stir in nuts and vanilla.
  • Pour into pan and cool.

Evaporated milk cans seem to be way more than 5 oz.  Could probably use more walnuts.

Not vegan because of the egg whites in the marshmallow creme