Smooth and Creamy Guacamole

This is a recipe I came up with while living in Germany. Not only is any Tex-Mex-related product expensive, but it just doesn't taste like anything I've ever had in Texas or Mexico...

Ingredients:
2 ripe Avocados, do not use Hass Avocados, they are too small and too fiberous
1/4 Cup Sour Cream
1/2 teaspoon Salt
juice of 1 Lemon
1/2 teaspoon Cumin
1/2 teaspoon Chili Powder

Spoon out the avocado into the blender, discard seed and peel. Add all other ingredients. Purée until smooth and creamy, or blend on a lower intensity for a rougher texture. Add more salt and/or lemon juice if necessary.

This recipe comes out different every time. The quality of te avocado, the avocado's origin, and the season will make each avocado different, therefore your guacamole will turn out slightly different each time. The difference will be very minute, but that is why you may need to adjust salt and lemon juice amount. You may also need or want to add more sour cream.

Texas Salsa

This is a recipe that I invented when trying to make a salsa similar to Chili's salsa.

Ingredients:
380 grams chopped, stewed Tomatos, with no added ingredients other than salt, undrained
1 small onion, peeled and quartered
1/2 teaspoon Garlic Powder
1/2 teaspoon Sugar
1/4 teaspoon Cumin
1 Bell Pepper, seeded and quartered
1 teaspoon Salt
1 teaspoon Salmbal Oelek
juice of 1 Lime

Directions:
Add all ingredients to a blender, and blend to your desired consitency. Larger particles prove to be best. Add more salt if needed.

Chocolate Mousse in Chocolate Cups

A very simple and tasty recipe!

Ingredients:
4 egg yolks
1/4 cup sugar
1 cup whipping (heavy) cream
1 (6-ounce) package semisweet chocolate chips (1 cup)
Chocolate Cups (see below)
1 1/2 cups whipping (heavy) cream

CHOCOLATE CUPS
1 1/3 cups semisweet chocolate chips

Direcetions:
Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

Stir chocolate chips into cream mixture until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. Prepare Chocolate Cups.

Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream. Pipe or spoon mousse into chocolate cups. Garnish with strawberries. Cover and refrigerate any remaining dessert.

CHOCOLATE CUPS
Mold aluminum foil to the outsides of eight 6-ounce custard cups. Place upside down on cookie sheet. Melt chocolate chips in heavy 1-quart saucepan over low heat, stirring constantly; remove from heat. Spread about 1 1/2 tablespoons melted chocolate over foil on bottom and about 1 1/2 inches up side of each cup.

Refrigerate about 30 minutes or until chocolate is firm. Carefully remove foil from custard cups, then remove foil from chocolate cups. Store chocolate cups in refrigerator.

If you are like me, I couldn't get the chocolate off the the cups without breaking them, so I had chocolate slivers with my chocolate mousse!

*The is a recipe from Bettey Crocker