Vegetarian Mexican Loaded Potato Skins

8 Baked potatoes, cooled, halved and hallowed out (safe the rest for another meal)
1 can black beans, rinsed
1 cup corn crenels
4 green onions, chopped
1/2 red capsicum, cubed
1 cup grated Mexican cheese blend and more for topping
2 tablespoons salsa
Salt and pepper

Preheat oven to 175C.

Prepare the potatoes and set aside on a lined baking tray.

Mix the rest of the ingredients in a bowl. Spoon bean mix into potato skins and top with additional cheese.

Bake for 10 minutes, then move to top rack and grill for approximately 5 minutes or until crispy and melty on top.

Serve with block olives, salsa and guacamole.

Edamame Guacamole

1 cup cooled edamame
3 green onions, roughy chopped
1 tablespoon crushed garlic
1/3 cup mayonnaise or sour cream
1 tablespoon coriander
Salt and pepper

Put all ingredients into blender and pulse to your desired consistency.

Top with additional chopped green onion.

Serve with crackers, tacos, chips, nachos or whatever you’d normally eat guacamole with.

Wrap Crackers

4 wraps
1/4 cup butter, melted
1 tablespoon garlic powder
Fresh ground pepper

Brush both sides of the wrap with melted butter, sprinkle with garlic powder and pepper. Cut into quarters. Place in single layer on roasting rack at top of the oven. Bake for approximately 10 minutes, flipping half way though.

As all ovens vary, watch closely and remove when they reach the desired crispness.

Serve with salad or dip.

Note: The wraps do not need to be fresh. I crisp them up like this as I can never make it through a pack before they start to go dry.

Chocolate Pudding

2/3 cup sugar
1/4 cup cocoa powder
3 tablespoons corn flour
1/4 teaspoon salt
2 1/4 cups milk
2 tablespoons butter
1 teaspoon vanilla

Mix first four ingredients into a medium saucepan gradually add milk.

Cook over medium heat, stirring constantly. When it reaches a boil, boil for one full minute while continuing to stir. Remove from heat and stir in butter and vanilla. Pour into individual cups. Top with sprinkles, marshmallows or chocolate chips. Eat warm or refrigerate.

Note: I know i got this from a website years ago, im just not sure which one.

Fruit Smoothie

1 banana
2/3 cup frozen blueberries
3/4 cup Greek yogurt
1 1/2 teaspoons cinnamon
1 tablespoon honey
1 to 1 1/2 cup milk

Put it all in the blender and blend. Start with less milk and add more if needed so it reaches your desired consistency.

Makes 2 serves.

Roasted Chickpeas

2 cans chickpeas, rinsed or 2 cups raw chickpeas soaked, boiled and rinsed
5 Tablespoons Seasoning Salt
1/4 cup oil (approximate)

Roast chick peas at 150°C in air fryer or on a cookie sheet in the oven for 1-1 1/2 hours or until they are crispy with no soft spots when bitten into. Be sure to stir them every 10 to 15 minutes so they cook evenly. Coat with a light layer of oil and douse with seasoning salt and return to air fryer or oven for 15-30 minutes or until they’re nicely golden brown. Again being sure to stir every 10 minutes or so.

This recipe is one that I typically taste and adjust the seasoning on. I prefer having a punch to the mouth flavour.

Gourmet Mexican Guacamole

3 tablespoons chopped white onion
4 Serrano chilies
2 rounded tablespoons cilantro
A pinch of sea salt
3 large Hass avocados
2/3 cup tomatoes chopped

Topping:
2 tablespoon white onion
1 tablespoon chopped cilantro
2 tablespoons chopped tomatoes

Grind cilantro, chili, salt and add avocadoes, then place topping.

~Melissa

Guacamole

3 large Hass avocados (peeled, pitted and mashed)
3 tomatoes (diced)
1 medium onion finely chopped
Juice from one large lemon or lime
1/3 cup cilantro
2 green hot chili peppers
1/2 teaspoon salt

Mix all ingredients in a large bowl. Serve immediately.

~Melissa

Salsa

10 Roma tomatoes
6 T Finely diced onion
2 Finely chopped & seeded green jalapeno’s
4 T chopped fresh cilantro
1 T fresh lime juice
Little sweetener to taste (optional)

Combine & chill. This is so fresh tasting and delicious. You can use it on baked potatoes or add it to cooked rice w/shrimp.

~Gail

Microwave Carmel Corn

4 quarts of popped popcorn, a BIG bowl full.
Put it into a big brown grocery bag.
Now in a microwave bowl put:
1 cup brown sugar
1 stick margarine
1/3 cup light Karo syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
Melt on low then boil on high for 2 minutes.
Stir in 1/2 teaspoon soda and pour over the popcorn in the bag, roll the top to close.
Shake it up, Microwave on high 1 1/2 minutes.
Shake it up again, on high for 1 1/2 minutes again.
Spread out on a cookie sheet to dry in warm oven- then EAT!!!

You can NEVER make enough!!!

~Auntie Marge