June 18, 2015 by braytonbb

Guacamole is one of those dips that was never one of my favorite. One, I don’t really like the creamy guacamole style. It reminds me too much of baby food and does not have a lot of spunk to it. Last week, we talked about diets, remember? Well, last fall I gave up cheese. I really don’t  miss it like I thought I would but maybe that is because occasionally I will splurge and have a cheese pizza. This is the only time though that I will have cheese, so I have gotten creative and guacamole is one of those things that if I put on my sandwich it takes away that feeling of missing my dear old cheese.  It is also one of those recipes that is  a lot like salsa or a bloody mary. Everyone has their own “special recipe” and it is always better than yours. I am not going to say that this is the “best” guacamole recipe out there because I have not tried one that I really thought was any better than the next. I do however like my recipe, but I am never opposed to trying yours, so if you want to share, please do. I would love to try it!
GuacamoleGuacamole- yield 3 Cups
3 medium ripe avocados, peel removed,  halved and pitted, 1 med. lime,juiced, 3/4 tsp. sea salt, 3/4 ts. ground cumin, 1/2 tsp. cracked pepper, 1/2 tsp. cayenne pepper, 1/2 med, red onion, 2 small Roma tomatoes diced, 1 lg. minced garlic clove, 2 TB fresh cilantro chopped, 1/2 jalapeno, diced, and 1/2 tsp. horseradish.
Place avocado and the lime juice in a large bowl. Take a fork and mash  slightly, but leave chunky.  Add salt, cumin, and both peppers and stir slightly. Add the rest of the ingredients, stir and mash more depending on chunky you like your guacamole. Serve right away, but I like mine a chilled, so I Iike to cover with plastic wrap(lay directly on guacamole) and chill for about 30 minutes.

Cheesy Pumpkin Fondue

October 31, 2013 by braytonbb

This is one of my favorite recipes that I make every October. I have been anxiously waiting to share it with you. I thought that being Halloween this would be the perfect time for any Halloween treats this evening or this weekend when you are hosting a party. Sometimes these tiny little pumpkins known as “sugar pumpkins” or “pie pumpkins” are very hard to come across. I was fortunate to be to pick up 4 this year at our Oshkosh Saturday Farmers Market so I could make this recipe each weekend for our guests. I hope you like it as much as I do.

Pumpkin Queso Fondue 

1- 2-3# sugar pumpkin, 8 oz. chorizo, diced, 1 jalapeño pepper, chopped without seeds, 4oz. chopped green chilies, 1/2 tsp. cumin, 1/4 tsp. black pepper, 3 TB flour, 1 1/2 C chicken broth, 2 C shredded mozzarella cheese, 1 C monterey jack cheese, tortilla chips and parsley or cilantro for garnish.

Cheesey Pumpkin Fondue

Preheat oven to  375 degrees. Slice off the top 1.5″ of the pumpkin and toss. Scoop out the seeds and pulp and set pumpkin aside.

Heat the chorizo in a medium saucepan over med.-high heat about 5 minutes. Add the jalapeño, green chilies, cumin and black pepper and cook, stirring until the japapeno softens about a couple of minutes. Stir in the flour and cook, stirring until it is slight light brown about 2 more minutes. Add the chicken broth and bring to a boil. Reduce heat to medium and stir in cheeses. Cook, stirring occasionally until the all the cheese melts and is creamy, about 3 more minutes.

Place the pumpkin in an 8×8 baking dish with a 1/2 inch of water in dish. Pour cheese mixture into pumpkin. cover loosely with foil and bake until the pumpkin is tender but not soft for about 1 hour and 15 minutes. Remove foil and continue baking until the cheese is golden and bubbly about 15-20 more minutes. Let cool about 5 minutes and sprinkle with parsley or cilantro and serve with tortilla chips. YUMMMMMM!