Since I made Brooke's guacamole,I didn't need to try other version since this it suits perfectly my taste!

Ingredients:
1 avocado
1/4 onion
1 garlic
salt to taste
freshly squeezed lemon juice,to taste
1 chili pepper

Clean the avocado.
Put all the ingredients in a food processor and mix.
Serve with tortilla chips.






Here's a clip on how to remove easily and without mess the pit from an avocado. It does a much better job then having me explain!

I was going through my reviews and this recipe popped up twice and since I made it last year and had quite a few people wondering how to make it, I knew it's about time I posted it in here too.I still haven't finished transfering my recipes,but what can I do if I keep making new ones .This is SweetPQ's recipe,I haven't heard from her in quite some time.Hope she's OK.




IIngredients
2 1/2 quarts popped corn (remove unpoppped kernels)
1 cup granulated sugar

A great little snack.



Ingredients:
Garlic Oil
1/4 cup olive oil, I use a mix of regular and light olive oils
1 teaspoon garlic, minced
Crostini
1 baguette, sliced 1/4-inch - 1/2-inch thick
kosher salt, sprinkling (optional)
fresh ground black pepper (optional)

Mix olive oil and minced garlic in a heat-proof measuring cup. Microwave at half power for 30 seconds. Set aside.
 Note: depending on the size of your baguette, you may have to double the garlic oil ingredients.
Preheat oven to 375*. Line a large baking sheet with parchment paper.
Slice the baguette, on the diagonal, into 1/4" to 1/2" thick slices.
Using a pastry brush lightly wipe both sides of the bread slices with garlic oil. Arrange on the baking sheet.
Sprinkle (one side only), lightly with kosher salt and black pepper (if using).
Bake for 10 minutes. Turn slices over and continue to bake for another 5 - 10 minutes or until golden in colour and crispy. The baking time will depend on the thickness of the slices and the amount of garlic oil used.
Remove from the baking sheet and let cool in a single layer on a cooling rack.

Ingredients:
2 1/2 quarts popped corn (remove unpoppped kernels)

1 cup granulated sugar
3/4 cup water
2 -5 drops food coloring (your choice of color & intensity)
3 tablespoons icing sugar



Put popcorn in a large bowl that you have lightly buttered.
Put sugar and water in a small pan and boil to 238* on a candy thermometer (or until it forms a medium ball in cold water), adding the food coloring toward the last of the cooking.
Pour over the popcorn & stir evenly, then sprinkle at once with the icing sugar. Make sure you continue stirring until the syrup turns sugary and the kernels separate.

Ingredients:
1/3 cup popcorn

2 -3 tablespoons melted butter
salt

Pour kernels into a small paper bag (standard lunch size is fine) and fold the top of the bag over twice to close (each fold should be 1/2 inch deep; remember the kernals need room to pop).
Seal the bag with 2 staples placed 2 to 3 inches apart. (Editor's Note: Using metal staples in a microwave can be hazardous, please consider an alternate method)
Place bag in microwave on carousel.
Cook on high 2-3 minutes, or until the pops are 5 seconds apart.

Ingredients:
1 teaspoon extra virgin olive oil

1/3 cup corn kernel
1 teaspoon sea salt

Pour the oil into a medium sized stainless steel stock pot and turn on burner to medium heat, keeping the lid off.
Heat for about a minute and then pour in the 1/3 cup kernals and put on the lid.
Wait until rapid popping has subsided and turn off burner, keeping the lid on a little while longer.

Ingredients:
1 (3 1/3 ounce) bags microwave popcorn

2 -3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1/3-1/2 cup parmesan cheese, grated

Pop the popcorn according to package directions and place in a large bowl.
Place butter in a small bowl and top with garlic powder, oregano and red pepper flakes.
Place a paper towel over the bowl and microwave on HIGH until the butter is melted.
Stir butter mixture to incorporate spices into the melted butter.
Pour butter over popped corn, add parmesan cheese and toss well.
Top with a little more cheese!

Ingredients:
2 teaspoons vegetable oil
1 1/2 teaspoons cajun seasoning or 1 1/2 teaspoons creole seasoning or 1 1/2 teaspoons chili powder
1/4 teaspoon cayenne pepper, ground
2 cups lightly dry roasted salted peanuts

Heat oil in a skillet over medium heat.
Stir in seasoning and cayenne.
Add peanuts to skillet; cook for 2 minutes stirring constantly.
Serve warm or at room temperature.
Store for up to 3 weeks in a tightly covered container.