Scoop out "meat" of the avocados onto a plate. Mash with a fork or potato masher.
Add pico de gallo to mashed avocados.
Place the pits in the guacamole to keep it from browning quickly.
Slice jalapeno the long way about 4 or 5 times. Then chop into fine pieces. Place into a large mixing bowl.
Slice Roma tomatoes in half the long way.
Then slice the halves into smaller long sections.
Then chop the tomato the short way to dice the tomatoes.
Add tomatoes to the jalapenos.
Give them a quick stir.
Chop 1/2 an onion. I used a purple onion for a bit more flavor. Whatever you have on hand will do.
Add the onion to the tomato mixture and toss. Chop cilantro - tons of it, I used 1/2 of the grouping that I got at the store. Chop off the stems and just use the leaves. Add cilantro, garlic and 1/2 squeezed lime juice to tomato mixture and stir.
Add salt to taste. If you are a fan of Chipotle's "fresh tomato mixture" keep adding salt... eventually it will taste just like it!
Roll into walnut size balls or use a medium or small scoop. Chill for an hour in freezer.
Melt approximately 3/4 package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 min. (I did this the other way around because I had more chocolate on hand vs. white almond bark.)
While waiting, melt about 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
Add eggs to a pot of warm water, bring to a boil with cover on. If you forget to add the eggs before the boil they may pop - still usable just a bad sound! You may also want to make one or two more eggs just in case on of the whites splits and to test to make sure the yolk is hard.
Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.
Fill the empty egg whites with the mixture. Using The Pampered Chef Easy Accent® Decorator makes the presentation of the eggs so much better!
Sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving or use The Pampered Chef Chillzanne® Rectangle Server to serve... works wonders with it's freezable tray!
Preheat oven to 375° F.
Note: The cookies on the right are flipped, showing the bottom of the cookies. Gosh I love Stoneware. I get the same results with every cookie, not a single one burnt!Pan Cookie Variation: Grease 15 x 10-inch large barpan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Heat oven to 350ºF. Grease bottom only of 13x9-inch pan. In medium bowl, stir brownie mix, oil, water, coffee granules and eggs until well blended. Spread in pan, I used my medium bar pan from Pampered Chef.
Nutrition Information
Preheat oven to 325 degrees F. Spray bundt pan with Pam Baking Spray (this is different than the usual one you would use, this has flour in it).
Pour batter into bundt pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool if you can... or eat a piece right away like Jerome and I did.
For glaze combine the juice from lemon and powdered sugar. If the consistency is too thin, add more powdered sugar. If it is too thick, add lemon juice (bottled or from another lemon, or even Sprite).
Boil water for egg noodles in large stock pot. Wait until water gets to a hard boil, add egg noodles. While noodles are boiling chop other ingredients. Once noodles are just about done to your liking, drain noodles and rinse in cool water and set aside.
In same stock pot add chicken broth, water (bouillon cubes if mostly water), celery, onion, carrots and peas. Let this mixture come to a boil. Let simmer for 15 minuets. Check carrots to see if they are to the hardness that you like. Continue simmering if they are not to your liking.
Once carrots are to your liking, add chicken and noodles into soup mixture. Let this come to a boil. Add salt and pepper to taste.
He gave them a good coating on both sides and let them sit until about 15 minuets before we were going to sit down to eat. If there was room in the fridge they would have gone in there but he used too large of a bowl.
He fired up the grill and once it was warm in our below zero weather he tossed the steaks on the grill. After two minutes, he flipped the steak over to brown the other side for two more minutes. Once both sides have browned, he turned the heat down to let them finish cooking.
Once most of the moisture has boiled off, add 7oz. of beef broth to the pan and allow the broth to reduce.
When the broth has reduced to the point where it coats the back of a spoon, add cream or substitution. While stirring, let the cream reduce the sauce until it coats a spoon again.
Remove from heat and serve.