Chimichagas and Guacamole

This week I made Chimichangas and Guacamole.
My mom helped me a little because of the hot splashing oil.
I picked these because I love to eat chimichangas!
These are pretty easy to make but I needed some help from a grown up  rolling them at first but then I was able to roll them all by myself with a little practice. I also needed help when dealing with the hot oil it was super splashy, I even wore safety goggles.
I have some pictures that I will have my mom put up when she gets the program on our computer working again.
So here is the recipe:

CHIMICHANGA'S

2 cans refried beans

8 medium sized flour tortillas

shredded cheese

hot sauce

canola oil

Filling the  tortillas with beans and cheese

Fill a deep fryer with canola oil all the way to the fill line. Heat oil on high until it is bubbly. Empty refried beans into a sauce pan and cook over medium heat until warmed. Fill a tortilla with with beans and cheese. Make sure that when you roll them you close the ends well. Place 2 chimichanga's in the deep fryer allowing them to cook a little on the bottom to seal them before dropping the basket completely into the oil. They should roll over on their own. Take them out of the fryer when they are a golden brown. Place on a plate with a paper towel and then keep in the oven on warm. Repeat until all chimichanga's are complete. Top with hot sauce and/or Guacamole and ENJOY!

I put on my safety goggles because of the hot oil.

You can never be too safe.

Make sure to drain the oil on a paper towel

GUACAMOLE

3 Avacadoes (Peeled, pitted and mashed)

1 lemon, juiced

1 t Kosher salt

1/2 Cup diced onion

a pinch or two of red pepper flakes

In a medium bowl, mash together the avocados, lemon juice, and salt. Mix in onion. Stir in red pepper flakes. Refrigerate 1 hour for best flavor, or serve immediately.

Cutting up avacadoes

Peanut butter squares

Last week for my recipe I made Peanut butter squares.
I am just now posting because I have been really sick all week long. :(
I am feeling a little better but still not ready to cook my project for this week.

So here is last weeks recipe for Peanut Butter Squares!
Recipe by Heat Oven to 350

INGREDIENTS
1 1/2 cups graham cracker crumbs (we get some at whole foods that don't have any dairy or soy in them and then I crushed them myself)
3 1/4 cups powdered sugar
1 1/2 cups creamy peanut butter
1 bag semi sweet chocolate chips (we use the enjoy life brand)
2 Tablespoons butter*

INSTRUCTIONS
1. Combine the graham cracker crumbs and the powdered sugar in a large bowl.
2. add the peanut butter and melted butter and mix well.
3. Pour the mixture into a 9x13 pan and freeze for 20 minutes or until firm.
4. While the peanut butter mixture is cooling, you can microwave or use a double boiler to melt your chocolate chips and 1-2 Tablespoons of butter. I use a double boiler insert. Don't forget to add the butter to the chocolate or else it hardens too fast and is crunchy and breaks off when eating the peanut butter squares.)
5. Pour the chocolate over the peanut butter mixture and spread evenly. Put the bars in the fridge and when teh chocolate is set take out and cut into squares.

These are super good!!!

Me mixing up the ingredients.

This is my little sister helping me. She is 4.



These are crumbly because I forgot to add the butter to the chocolate but they still tasted really good.