Recently, I was lucky enough to be the recipient of a House Party Avocados from Mexico party. Instead of going the traditional route, we opted to use the party for one of Mizzou’s away games. One of the most popular recipes of the day came from a dear friend, S, Avocado Deviled eggs. She got the original recipe from, All Recipes.
1 ripe avocado
3 tablespoons sour cream
1 dash Worcestershire sauce
1 tablespoon chopped, fresh, dill
salt to taste
ground white pepper to taste (this really made a difference!)
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. (Or feel free to use your favorite hard boiled egg technique!) Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl.Add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the Worcestershire sauce, dill, salt, and white pepper until the mixture is very well blended; spoon into the egg white halves (This is easier using a icing pipping bag or a ziplock bag with the corner snipped off!) and garnish with chopped green onion (if you’d like).
While S left off the green onions, we could have easily added them, but they were delicious without. These are really good and hard to eat just one. Perfect for something a little different than the traditional deviled eggs.
A dear friend, S, makes the most amazing desserts, ever. I’m not the best baker, which means I rely on my friends to make these decadent treats. Turns out not only is S an amazing dessert chef, but she’s savvy too. This dish tastes like a million dollars, but is really easy to make. Thank you, S, for sharing this with me!
3 (8 ounce) packages reduced fat cream cheese, softened to room temperature
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough (store brand is fine!)
1/2 cup melted butter (key here is melted!)
1/2 cup white sugar (for topping)
1 teaspoon ground cinnamon
1/4 cup sliced almonds (more or less depending on taste. These are to sprinkle on top.)
drizzle of honey (this is what makes it a Sopapilla cheesecake!)
Preheat an oven to 350 degrees. Beat the cream cheese with the sugar and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling-pin (gently!) to shape the each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Drizzle with honey while still warm. Cool completely in the pan before cutting into 12 squares. She adapted the recipe from this one on All Recipes.
This dish is sweet without being too sweet. Crunchy and flaky and creamy. It’s really hard to eat just on square. Next time you’re invited to a BBQ or a picnic bring this with you. Everyone will love it. I promise.