Guacamole

I LOVE guacamole!  Until about a year ago, we used to make it with the store-bought seasoning packets when I finally realized it wouldn't be that hard to make it from scratch.  After experimenting for a while, this has become our winner recipe.

• 3 avocados
• 2 tsp lime juice
• 1 tsp salt
• 1 tsp garlic
• 1 tsp chili powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp dried cilantro
• 1 small tomato, diced (optional)

Peel and remove pits from the avocados, saving one of the pits.  Mash avocados in a bowl until there are no large chunks left.  I usually use a potato masher or a fork.  Add remaining ingredients and mix well.  Place the pit in the bowl with the guacamole and refrigerate until you are ready to serve.  The pit will help keep the guacamole from browning as quickly.

Baked Apple Chips

These are such a great snack!  They disappeared so fast that I'll be making a double recipe from now on! They are easy to make but require a lot of baking time. Baking them in the oven doesn't quite compare to using a dehydrator if you have one, but this was a decent substitute to satisfy me.  Mine turned out a bit chewy in the flesh and crispy on the edges, and that is fine with me.  If you really want them crispy I'd suggest turning them over after the 2 hours and putting them back in for additional baking time.

2 apples
1 Tbsp sugar
1/2 tsp gr. cinnamon
parchment paper

Preheat oven to 225 degrees. Core apples and slice paper thin (use a mandolin to slice the apples if you have one--it will make the job go quickly). You do not need to peel the apples. Technically, you don't even have to core the apples if you don't have an apple corer, but I prefer not to be eating the seed bits. Line a large baking sheet with parchment paper and lay out apple slices in a single layer. You may need two baking sheets depending on the size of your apples and your baking sheet. Combine sugar and cinnamon in a small bowl and sprinkle over apple slices. Bake for 2 hours or until golden and edges are crispy. Let cool and enjoy! You can store any leftovers, but be warned they will lose some of their crispiness in a Tupperware.

Caramel Corn

This caramel corn is such a tasty treat!  The coating has great flavor and the baking method makes it deliciously crunchy.  A large bowl of this disappears quickly whenever I make it!

10-12 cups popped popcorn
1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda


Put the popped popcorn in a roasting pan, removing any kernels that didn't pop so that you don't crack your teeth on them later. Put the roasting pan in the oven and preheat to 250 degrees (this step is not essential, but it helps to get the popcorn warm while you make the caramel so that you can coat the popcorn without the caramel cooling off too quickly).  In a medium size sauce pan, heat the butter, brown sugar, and corn syrup on medium heat.  Bring to a boil for 1 minute.  Add salt and baking soda, then stir until mixture becomes foamy.  Remove the roasting pan from the oven and carefully pour the caramel sauce over the popcorn.  Stir to coat the popcorn with the caramel sauce as evenly as possible, but don't worry if it doesn't look even because it will spread more thoroughly as you continue to bake and mix it.  Return the roasting pan to the oven and bake for 2 hours at 250 degrees, removing the pan to stir every 30 minutes.  Lay out a long sheet of wax paper on a flat surface. When popcorn has finished baking, spread it out evenly to cool on the wax paper, breaking up any large clumps. Store in an airtight container once cooled.

Tortellini Soup

I got this recipe from my mother in law and I love it because it is so simple yet so delicious!  It is also extremely forgiving if you want to use more or less of a particular ingredient to fit your needs or tastes.  For instance, I have added more tomatoes and tortellini to make it stretch farther when we have company.  I also don't worry about it if the bunch of spinach or bag of tortellini I buy differs in size from the recipe.

2 Tbsp olive oil
6 cloves garlic, minced
4 cups chicken broth
6-8 oz tortellini
14 oz can of diced tomatoes, with juice
10 oz fresh spinach, coarsely chopped
8-10 fresh basil leaves, chopped
grated Parmesan cheese

In a large pot, saute minced garlic in oil for 1-2 minutes (careful it can burn fast).   Add chicken broth and bring to a boil.  Add the tomatoes and bring to a simmer.   Add tortellini for recommended cooking time.  Add spinach and basil, cook until wilted.  Serve with Parmesan cheese on top. Serves 4.