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RECIPES
Crowd-Pleasing Guacamole
2 avocados, chopped
2 Tbsp. lemon juice
¼ large onion, chopped
½ tsp. salt
2–3 cloves garlic, minced
2 Tbsp. chunky salsa
1 Tbsp. jalapeno peppers, chopped
1. Place all ingredients except the salsa into a beaker or tall, narrow
container and mix with the immersion blender until desired
consistency is reached.
2. Stir in the salsa and serve.
Serves 4
Bacon-Bleu Cheese Deviled Eggs
6 hard-boiled eggs, peeled
salt & pepper, to taste
¼ cup mayonnaise
paprika
1 tsp. prepared yellow mustard
2–3 Tbsp. bleu cheese crumbles
5–6 pickled jalapeno rings
3 strips bacon, cooked and chopped
2 tsp. sugar
1. Cut the eggs in half lengthwise and carefully scoop out the yolks into a
beaker or tall, narrow container. Set the whites aside.
2. Place the mayonnaise, mustard, jalapenos, sugar and salt & pepper into
the container with the yolks. Mix with the immersion blender until
smooth.
3. Use a spoon to fill the egg white halves with the yolk mixture. Sprinkle
with paprika and garnish with the bleu cheese and bacon.
4. Cover and chill eggs for at least 1 hour before serving.
Serves 12
