Guacamole and Mango Salsa

Guacamole (thanks Allrecipes)
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
Salt and pepper to taste


Mango Salsa
1 Mango, chopped
1 Jalapeno, finely chopped (remove seeds)
Lime juice
Chopped Cilantro
Salt and Pepper to taste

Guacamole

I LOVE chips and guacamole!! Yum!! My friend shared with me this super easy recipe and now I make it all the time (which I probably shouldn't! It's the good kind of fat, right?!!). Everyone that I've made it for LOVES it!

3 avocados
juice of 1 lime
1 tsp salt
1 tsp minced garlic
about 1 tbsp chopped cilantro

Mix the above ingredients together until desired consistency. You can also add chopped tomatoes if you want.

Mini Corn Dogs

These were probably my most popular item even though I thought the tamales were the best out of everything. I saw the recipe on Semi-Homemade with Sandra Lee and they just looked so fun! They would be great for a kid's birthday party, but start early if you are making them for the first time, then reheat them a little. You want them to be crisp, but you don't want to be cooking while everyone is already there like I was. Also, I made Tammy's homemade honey mustard, but added a few tablespoons of BBQ sauce and it makes that Chick-fil-A sauce, yummmm. Also, I need to find a oil thermometer that actually won't break as the oil gets hot enough, but if you don't fry that much like me, just know that after the oil gets hot from you putting it on high, turn it down to low so you won't burn your dogs!

Mini Corn Dogs with Sweet & Spicy Relish

Ingredients:

For Relish:

nocoupons

• 3/4 cup ketchup
• 1/4 cup pickled hot peppers, diced
• 1/4 cup pickled sweet peppers, diced

For Corn Dogs:

nocoupons

• 1 egg
• 1 (8.5-ounce) package corn muffin mix
• 2 teaspoons garlic powder
• 2 teaspoon onion powder
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 1 package cocktail franks
• Vegetable oil, for frying
• 20 (6-inch) wooden skewers

Directions:

In a small bowl combine ketchup and pickled peppers. Mix well and set aside.

In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks.

Heat oil to 375 degrees F in a deep-fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve warm with the relish.