This is one of the easiest frosting ever and especially made for my angel food cake.
1 pint Heavy Whipping Cream
1 Box Jiffy Fudge Frosting – If you can find the “Jiffy” brand of fudge frosting it’s the bomb for this recipe (stock up on them when you find them). However you can also use any dry frosting mix available.
1/2 tsp vanilla
Chill large mixing bowl and beaters.
Whip cream and vanilla, slowly add dry frosting mix and mix until it is Whipped Creamy and light.
Frost cake and keep cool (refrigerate) until serving.
Fun way to change up the traditional chips and dip, use duros (also known as pasta para duros, duritos, durros, pasta para durito, chicharrines, churritos, Mexican wagon wheels or pin wheels). Of course you can always use traditional chips.
1 pkg (4oz) Duritos (Wheels or Squares)
2 cups of Olive Oil
In a medium-size stock pot, pour olive oil and set stove top to Med-High. Until oil starts to bubble (boil), slowly pour in a small amount of Duritos in. Remove with tongs/slotted spoon once duritos are golden brown, do not burn. It only takes about 15-20 seconds. Set aside cooked duritos and allow to cool. Season with chile, lemon or lime and salt. Serve with the guacamole.
1 ripe Avocado – chopped and smashed smooth or chunky
1/4 C Onions Chopped
1 small – medium jalapeno seeded and diced
2 cloves garlic – pressed or shredded
1 ripe Roma tomato – seeded and diced
1 tsp sugar
1/2 Lime – fresh squeezed – to taste
Salt, pepper and hot spice to your taste.
Mix all ingredients together, tasting spices, sugar and lime as you go. Remember you can always add more but it pretty had to take out.