Scroll down to see the recipe for Chocolate Chip Cookies!

Make Guacamole with Super Stolie

Prep: 10 mins | Serves: 2-4 people

This famous Mexican Dip is a great snack

Guacamole is a dip made from avocados, and is originally from Mexico.

The avocado is a fruit that was first grown in Central America as early as 7000 BC.  It made its way north to Mexico were it was turned into guacamole by the native Aztec indians more than 500 years ago. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce). In Mexican Spanish, it is pronounced [wakaˈmole], in American English, it is sometimes pronounced /ɡwɑːkəˈmoʊliː/.

All you really need for guacamole is ripe avocados and salt. After that, a little lime or lemon juice, cilantro, chiles, onion, and tomato, if you want. The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently squeezing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe, brown inside, and not good.  

Ok, let’s make some guac!


  • 3 ripe avocados
  • 1/2 teaspoon Kosher salt
  • 1 Tbsp of fresh lime juice or lemon juice
  • 1/2 minced red onion or thinly sliced green onion or sweet white onion (about 1/2 onion)
  • 1-2 serrano chiles, stems and seeds removed, minced
  • Handful cilantro (leaves and tender stems), finely chopped
  • A dash of freshly grated black pepper
  • 1 ripe tomato, seeds and pulp removed, chopped


CUT the avocados in half. Remove seed. Scoop out avocado from the peel, and put in a mixing bowl.

MASH! Using a fork or potato masher, roughly mash the avocado. (You can also cut it in grids before scooping out of the peel to make it mashed easier, but don't overdo it! The guacamole should be a little chunky.)

SPRINKLE with salt and lime (or lemon) juice. The acid in the juice will help delay the avocados from turning brown.

ADD in chopped onion, cilantro, tomatoes*, black pepper and chiles**. Salt and pepper to taste. (If you wanna get funky, add a little cayenne pepper, or basil, or garlic.)

* Chilling tomatoes hurts their flavor, so if you’re saving it for later, add chopped tomatoes to your guacamole just before serving.
** Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

GARNISH with red radishes, cilantro or jicama. Serve with tortilla chips. Enjoy!

If saving for later, place plastic wrap on the surface of the guacamole to cover it and prevent air reaching it. The oxygen in the air causes oxidation which will turn the guacamole brown. Refrigerate until ready to serve.


Bake Cookies with Super Stolie

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Prep: 15 mins | Cooking: 9 mins | Cooling: 15 mins | Yields: 60

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts


PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

 dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.