Guacamole

Ingredients
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon 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, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve

Broken Cookie Salad

Cookie Salad

Beat together:

• 1 cup buttermilk
• 1 small package instant French vanilla pudding

Fold in:

• 1 8 oz. carton Kool Whip

Add:

• 1 can crushed pineapple, drained
• 1 can mandarin oranges, drained
• Keebler Fudge Stripe Cookies, broken up

Mix well and serve.

Don't mix in cookies until ready to serve.

* Great for a salad or dessert!

Roasted Potatoes

1/8 cup olive oil 1 tablespoon minced garlic 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram 1/2 teaspoon dried dill weed 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried parsley 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon salt 4 large potatoes, peeled and cubed DIRECTIONS: 1. Preheat oven to 475 degrees F (245 degrees C). 2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. 3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Marshmallow Yam Casserole

PS, I doubled the recipe, saved the marshmallows for the end, and put an extra 1/4 cup of brown sugar.  Enjoy!

3 c. canned sweet potatoes, drained and mashed
1/4 c. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tbsp. butter, melted
1/4 c. cream
1 1/2 c. miniature marshmallows

Blend yams with sugar, salt, cinnamon, nutmeg, butter, cream and half the marshmallows with yams. Turn into a greased baking dish 9x13. Top with remaining marshmallows. Bake at 350 degrees for 20 minutes until mixture is puffy and marshmallows delicately browned. Serves 6-8.