Sweet Potato Casserole
We make these even when it's NOT Thanksgiving - a versatile recipe! Yummy! They are like dessert!
3 medium sweet potatoes
1/2 Stick of butter, softened
1/2 cup of brown sugar
1/3 cup of granulated sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 teaspoons of vanilla extract
large marshmallows
pecan pieces or walnut pieces (optional)
Boil sweet potatoes for about 40 to 50 minutes. Let them cool and peel. Put everything except the marshmallows into a bowl, and using an electric mixer blend thoroughly. Place the whole mixture into a prepared casserole dish and bake in a 350 degree oven for about 20 minutes. Remove from oven and add marshmallows.
Return casserole to oven at bake at 400 degrees for about 5-10 minutes or until marshmallows are browning on top. Eat and Enjoy!
The recipe meme that began before recipe meme's existed.
This blog now stores my best recipes!
Daily Themes were:
Mon - Anything Goes
Tue - One Dish/Casseroles
Wed - Name Brand and Restaurant
Thu - Appetizers and Sides
Fri - Sweet Tooth
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Tuesday
Lomi Lomi Tropical Salad
Lomi Lomi
This is typically served at real Luau's but is amazing as a salad, a dip or a sanswich spread too.
2 cups diced salmon
6 medium tomatoes, diced
1 white onion, chopped
1/2 cup chopped green onion
sea salt to taste
cayenne pepper to taste
In a medium bowl, stir together the salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.
This is typically served at real Luau's but is amazing as a salad, a dip or a sanswich spread too.
2 cups diced salmon
6 medium tomatoes, diced
1 white onion, chopped
1/2 cup chopped green onion
sea salt to taste
cayenne pepper to taste
In a medium bowl, stir together the salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.
Strawberry Chocolate Mousse Cake
I've made this at least five times in the last six months and it's been a HUGE hit everytime!
Strawberry Chocolate Mousse Cake
1 cup of chocolate graham cracker crumbs or you can crumble oreo's without the icing - yum!
3 Tablespoons of melted butter
2-3 cups of strawberries, stemmed and halved
2 cups of semisweet chocolate chips
1/2 cup of water
2 Tablespoons light corn syrup
2 1/2 cups of whipping cream, divided
1 Tablespoon of sugar
In a bowl, mix chocolate cracker or cookie crumbs and butter. Be sure and blend thoroughly. Press mixture evenly into the bottom of a 9-inch springform or cheesecake pan. Stand the strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. (these go around the outside of the cake). Set this whole ensemble aside.
Pour chocolate chips into blender. In a small pan over medium heat, mix water and corn syrup; bring to a boil and simmer for 1 minute. Immediately pour the mixture over chocolate chips and blend in blender until smooth. Cool to room temperature.
Meanwhile, in a large bowl, beat 1 1/2 cups of the cream to form stiff peaks. With a spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into your already prepared pan; level the top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.
Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup of cream to again form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. You can place this in the refrigerator to firm a bit more before serving, or you can serve immediately.
Strawberry Chocolate Mousse Cake
1 cup of chocolate graham cracker crumbs or you can crumble oreo's without the icing - yum!
3 Tablespoons of melted butter
2-3 cups of strawberries, stemmed and halved
2 cups of semisweet chocolate chips
1/2 cup of water
2 Tablespoons light corn syrup
2 1/2 cups of whipping cream, divided
1 Tablespoon of sugar
In a bowl, mix chocolate cracker or cookie crumbs and butter. Be sure and blend thoroughly. Press mixture evenly into the bottom of a 9-inch springform or cheesecake pan. Stand the strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. (these go around the outside of the cake). Set this whole ensemble aside.
Pour chocolate chips into blender. In a small pan over medium heat, mix water and corn syrup; bring to a boil and simmer for 1 minute. Immediately pour the mixture over chocolate chips and blend in blender until smooth. Cool to room temperature.
Meanwhile, in a large bowl, beat 1 1/2 cups of the cream to form stiff peaks. With a spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into your already prepared pan; level the top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.
Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup of cream to again form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. You can place this in the refrigerator to firm a bit more before serving, or you can serve immediately.
Green Bean Casserole
Green Bean Casserole (standard recipe)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 to 1 teaspoon ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Mix mushroom soup, milk, black pepper, green beans and 2/3 cup of fried onions in casserole dish. Bake at 350 degrees for 25 minutes or until hot. Remove and stir. Sprinkle with remaining onions. Bake an additional 5 minutes.
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 to 1 teaspoon ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Mix mushroom soup, milk, black pepper, green beans and 2/3 cup of fried onions in casserole dish. Bake at 350 degrees for 25 minutes or until hot. Remove and stir. Sprinkle with remaining onions. Bake an additional 5 minutes.
Sunday
Recipe Storage
I plan to write a series of blog entries on Recipe storage methods, and organizing the different types of recipes. However, I was curious, how others do it?
I'd love to hear your ideas and suggestions, because I am sure there are dozens of different methods.
I'd love to hear your ideas and suggestions, because I am sure there are dozens of different methods.
Wednesday
Creamy Garlic Green Beans
These are delicious with almost any meal! We love them as a veggie with pasta or spaghetti!
Creamy Garlic Green Beans
4 cups green beans
2 tablespoons garlic powder
2 tablespoons butter
2 tablespoons sour cream
In pot, heat green beans on high heat for six minutes. Drain. In a frying pan, melt the butter and garlic powder on low heat. Add sour cream, and heat for another minute. Toss in green beans to coat. Serve with anything.
Creamy Garlic Green Beans
4 cups green beans
2 tablespoons garlic powder
2 tablespoons butter
2 tablespoons sour cream
In pot, heat green beans on high heat for six minutes. Drain. In a frying pan, melt the butter and garlic powder on low heat. Add sour cream, and heat for another minute. Toss in green beans to coat. Serve with anything.
Tuesday
Easy Cajun Shrimp Pasta
I've had a pasta theme going lately, because we seem to be eating a ton of it! LOL I am thinking I'm going to gain way too much weight, and I need to rethink my cooking habits! This pasta is AWESOME!
Easy Cajun Shrimp Pasta
1/2 pound of chopped bacon
1 chopped onion
1 sweet red pepper, sliced in julienne strips
2 cloves garlic, minced
1/2 pound of fresh mushrooms, sliced
1 pound of peeled & deveined shrimp
1 1/2 cajun seafood seasoning (seafood magic is awesome)
2 pounds of fresh linguine
3 Tablespoons of parmesan cheese
2 cups of warmed heavy cream
Salt & pepper, to taste
In a large skillet, saute bacon until it turns opaque, then add onion and saute until golden. Add the julienned red pepper and garlic. Cook for 1 minute and then stir in mushrooms. Cook another minute. Remove all contents to a bowl, leaving drippings in the skillet.
Place shrimp in skillet and saute for about 30 seconds on each side. Sprinkle with cajun seafood seasoning and continue cooking until the shrimp becomes pink in color. Toss the bacon mixture back into the skillet and keep warm on low heat.
Cook linguine as directed, drain and then stir into shrimp mixture. Add the Parmesan cheese and the heavy cream. Season as desired with salt and pepper.
Easy Cajun Shrimp Pasta
1/2 pound of chopped bacon
1 chopped onion
1 sweet red pepper, sliced in julienne strips
2 cloves garlic, minced
1/2 pound of fresh mushrooms, sliced
1 pound of peeled & deveined shrimp
1 1/2 cajun seafood seasoning (seafood magic is awesome)
2 pounds of fresh linguine
3 Tablespoons of parmesan cheese
2 cups of warmed heavy cream
Salt & pepper, to taste
In a large skillet, saute bacon until it turns opaque, then add onion and saute until golden. Add the julienned red pepper and garlic. Cook for 1 minute and then stir in mushrooms. Cook another minute. Remove all contents to a bowl, leaving drippings in the skillet.
Place shrimp in skillet and saute for about 30 seconds on each side. Sprinkle with cajun seafood seasoning and continue cooking until the shrimp becomes pink in color. Toss the bacon mixture back into the skillet and keep warm on low heat.
Cook linguine as directed, drain and then stir into shrimp mixture. Add the Parmesan cheese and the heavy cream. Season as desired with salt and pepper.
Chunky Ham Casserole
This one dish meal is simple and tastes great.
Chunky Ham Casserole
1 pound of ham, chunks
6 medium potatoes, sliced
1 can of cream of mushroom soup
1/2 of a medium onion, diced
1/4 cup of Velveeta cheese, diced
3/4 cup of milk
1/2 teaspoon of pepper
In large bowl, mix cream of mushroom soup, diced onion, milk and pepper. Add ham chunks. Mix again. Add potatoes and Velveeta cheese. Blend. Pour into a buttered casserole dish. Using a spoon, top with dabs of butter. Bake at 350 degrees for 1 to 1 1/2 hours.
Chunky Ham Casserole
1 pound of ham, chunks
6 medium potatoes, sliced
1 can of cream of mushroom soup
1/2 of a medium onion, diced
1/4 cup of Velveeta cheese, diced
3/4 cup of milk
1/2 teaspoon of pepper
In large bowl, mix cream of mushroom soup, diced onion, milk and pepper. Add ham chunks. Mix again. Add potatoes and Velveeta cheese. Blend. Pour into a buttered casserole dish. Using a spoon, top with dabs of butter. Bake at 350 degrees for 1 to 1 1/2 hours.
Monday
Chicken and Dumplings
A favorite around here! This is the easy way.
Chicken and Dumplings
2 cans of biscuits
1 can cream of chicken soup
3 bouillon cubes
2 tablespoons butter
3 or 4 boneless chicken breasts
When chicken is has completely boiled, remove from pot and set aside to cool. Do not throw out the water! Skim foam off the surface of the water; add more water or remove water to ensure that the pot is about 3/4 full. Bring to a boil again and add the can of cream of chicken soup, butter, and boullion cubes. Stir well.
Reduce water to medium/high heat and tear dumplings into small strips. Drop them into water. After you have dropped them all into the water, reduce heat to medium, stir occasionally - not much. Start tearing chicken into pieces and drop into pot. Cook until the dumplings are soft or approximately 30 minutes or so.
Chicken and Dumplings
2 cans of biscuits
1 can cream of chicken soup
3 bouillon cubes
2 tablespoons butter
3 or 4 boneless chicken breasts
Place chicken in pot and boil for 20 minutes. Sprinkle your work surface with flour. Prepare dumplings, by rolling out the cans of biscuits in flour. Make dumplings as Make them as flat at you can and check that they have a light coating of flour. Set them aside.
When chicken is has completely boiled, remove from pot and set aside to cool. Do not throw out the water! Skim foam off the surface of the water; add more water or remove water to ensure that the pot is about 3/4 full. Bring to a boil again and add the can of cream of chicken soup, butter, and boullion cubes. Stir well.
Reduce water to medium/high heat and tear dumplings into small strips. Drop them into water. After you have dropped them all into the water, reduce heat to medium, stir occasionally - not much. Start tearing chicken into pieces and drop into pot. Cook until the dumplings are soft or approximately 30 minutes or so.
Friday
Chocolate Peanut Butter Bars
I'm a peanut butter addict, and these are so good!
Chocolate Peanut Butter Bars
2 sticks of butter or margarine
2 1/2 cups powdered sugar
1 cup smooth peanut butter
1 3/4 cup graham cracker crumbs
1 pkg. 12 oz. chocolate chips
Melt butter, then remove from heat. Add the peanut butter, sugar and graham cracker crumbs. Mix well. Spread the mixture in an ungreased pan. Press down evenly.
Melt chocolate chips. Next, spread the chocolate with a knife over the top of the peanut butter mixture. Chill for thirty minutes and then remove and cut into bars.
Chocolate Peanut Butter Bars
2 sticks of butter or margarine
2 1/2 cups powdered sugar
1 cup smooth peanut butter
1 3/4 cup graham cracker crumbs
1 pkg. 12 oz. chocolate chips
Melt butter, then remove from heat. Add the peanut butter, sugar and graham cracker crumbs. Mix well. Spread the mixture in an ungreased pan. Press down evenly.
Melt chocolate chips. Next, spread the chocolate with a knife over the top of the peanut butter mixture. Chill for thirty minutes and then remove and cut into bars.
Thursday
Wednesday
Bob Evans Country Sausage Mac and Cheese
I love Bob Evans Sausage, and when I found this recipe, I knew I had to try it!
Bob Evans Country Sausage Mac and Cheese
1 pound BOB EVANS® Special Seasonings Roll Sausage
1-1/2 cups milk
12 ounces pasteurized processed Cheddar cheese, cut into cubes
1/2 cup Dijon mustard
1 cup diced fresh or drained canned tomatoes
1 cup sliced mushrooms
1/3 cup sliced green onions
1/8 teaspoon cayenne pepper
12 ounces uncooked elbow macaroni
2 tablespoons grated Parmesan cheese
Preheat oven to 350°F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, processed cheese and mustard in medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat.
Cook macaroni according to package directions; drain. Combine hot macaroni and cheese mixture in large bowl; toss until well coated. Spoon into greased shallow 2-quart casserole dish. Cover and bake 15 to 20 minutes. Stir; sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving. Refrigerate leftovers.
Recipe © Bob Evans
Bob Evans Country Sausage Mac and Cheese
1 pound BOB EVANS® Special Seasonings Roll Sausage
1-1/2 cups milk
12 ounces pasteurized processed Cheddar cheese, cut into cubes
1/2 cup Dijon mustard
1 cup diced fresh or drained canned tomatoes
1 cup sliced mushrooms
1/3 cup sliced green onions
1/8 teaspoon cayenne pepper
12 ounces uncooked elbow macaroni
2 tablespoons grated Parmesan cheese
Preheat oven to 350°F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, processed cheese and mustard in medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat.
Cook macaroni according to package directions; drain. Combine hot macaroni and cheese mixture in large bowl; toss until well coated. Spoon into greased shallow 2-quart casserole dish. Cover and bake 15 to 20 minutes. Stir; sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving. Refrigerate leftovers.
Recipe © Bob Evans
Tuesday
Simple Stroganoff
Simple. Easy. Scrumptious.
Simple Stroganoff
1 1/2 pounds cooked ground beef seasoned with onion and garlic
1 large can of sliced mushrooms
1 can of beef broth
3 Tablespoons Lemon Juice
3 Tablespoons red wine
1 bag noodles
1-2 cups sour cream, to taste
In pan, brown hamburger meat, seasoning with onion and garlic. Add sliced mushrooms, can of beef broth, lemon juice and red wine. Boil noodles separately, add to beef mixture. Stir in sour cream and serve.
But if you want to FREEZE the recipe - try this instead:
In large gallon bag, add all ingredients except noodles and sour cream. Label the bag, date it, and pop it in the freezer.
When ready to prepare - thaw bag in refrigerator overnight. Place entire mixture in pot. Boil noodles until al dente (still a bit firm but flexible). Add noodles to beef mixture. Cook until noodles are soft and tender. Add sour cream. If you add extra noodles, like we do - you might need to add some liquid - I recommend milk.
The kids love this - even with the mushrooms!
Simple Stroganoff
1 1/2 pounds cooked ground beef seasoned with onion and garlic
1 large can of sliced mushrooms
1 can of beef broth
3 Tablespoons Lemon Juice
3 Tablespoons red wine
1 bag noodles
1-2 cups sour cream, to taste
In pan, brown hamburger meat, seasoning with onion and garlic. Add sliced mushrooms, can of beef broth, lemon juice and red wine. Boil noodles separately, add to beef mixture. Stir in sour cream and serve.
But if you want to FREEZE the recipe - try this instead:
In large gallon bag, add all ingredients except noodles and sour cream. Label the bag, date it, and pop it in the freezer.
When ready to prepare - thaw bag in refrigerator overnight. Place entire mixture in pot. Boil noodles until al dente (still a bit firm but flexible). Add noodles to beef mixture. Cook until noodles are soft and tender. Add sour cream. If you add extra noodles, like we do - you might need to add some liquid - I recommend milk.
The kids love this - even with the mushrooms!
Creamy Pasta Casserole
This is one of my favorite dishes to make and freeze for my freezer cooking sessions. Tastes great!!
Creamy Pasta Casserole
2 pkgs. cream cheese, softened
1 lg. container of sour cream
2 small containers of cottage cheese
2 1/2 lbs. ground beef or ground turkey
1 pkg. spaghetti or angel hair pasta
2 eggs
1 large jar of spaghetti sauce or alfredo sauce (your choice)
Brown hamburger and mix with alfredo or spaghetti sauce. Cook pasta as directed. Mix together cream cheese, sour cream, cottage cheese and eggs. Layer in casserole dish as follows:
1/2 the noodles
1/2 the meat sauce
1/2 cheese mixture
and then repeat again.
Cook in oven at 350 degrees for 30 minutes. Allow to cool for fifteen minutes before serving, it allows it time to set. If you want to freeze this dish, cook for 20 minutes, and then allow to cool. Freeze. When ready to reheat, preheat oven to 350 degrees and bake for 20 minutes or until completely cooked.
Creamy Pasta Casserole
2 pkgs. cream cheese, softened
1 lg. container of sour cream
2 small containers of cottage cheese
2 1/2 lbs. ground beef or ground turkey
1 pkg. spaghetti or angel hair pasta
2 eggs
1 large jar of spaghetti sauce or alfredo sauce (your choice)
Brown hamburger and mix with alfredo or spaghetti sauce. Cook pasta as directed. Mix together cream cheese, sour cream, cottage cheese and eggs. Layer in casserole dish as follows:
1/2 the noodles
1/2 the meat sauce
1/2 cheese mixture
and then repeat again.
Cook in oven at 350 degrees for 30 minutes. Allow to cool for fifteen minutes before serving, it allows it time to set. If you want to freeze this dish, cook for 20 minutes, and then allow to cool. Freeze. When ready to reheat, preheat oven to 350 degrees and bake for 20 minutes or until completely cooked.
Friday
Chocolate Cheesecake
This is rich, and delicious! Really simple too!
Chocolate Cheesecake
1 chocolate graham cracker crust
2 8oz. pkgs. cream cheese
2 cups of chocolate chips , semisweet
1 14oz. can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Melt the chocolate chips in the microwave, stirring occasionally until smooth. Set aside. In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.
Bake for 1 hour at 325 degrees, or until center is set. Remove from oven, and allow to cool. Refrigerate at least 4 hours.
Chocolate Cheesecake
1 chocolate graham cracker crust
2 8oz. pkgs. cream cheese
2 cups of chocolate chips , semisweet
1 14oz. can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Melt the chocolate chips in the microwave, stirring occasionally until smooth. Set aside. In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.
Bake for 1 hour at 325 degrees, or until center is set. Remove from oven, and allow to cool. Refrigerate at least 4 hours.
Thursday
Tropical Fruit Salad
In honor of the upcoming Memorial Day holiday!
Tropical Fruit Salad
2 cans mandarin oranges, drained
2 cans pineapple chunks with liquid
3 firm bananas, sliced (do not add until ready to serve!)
1 4oz. box instant vanilla pudding
1/2 cup shredded coconut
In large bowl, combine all ingredients. It will still be runny, but as the pudding begins to set, the salad will thicken. Chill overnight. Stir before serving.
For best results, add sliced bananas just before you are ready to serve the salad, so they don't brown too much.
Tropical Fruit Salad
2 cans mandarin oranges, drained
2 cans pineapple chunks with liquid
3 firm bananas, sliced (do not add until ready to serve!)
1 4oz. box instant vanilla pudding
1/2 cup shredded coconut
In large bowl, combine all ingredients. It will still be runny, but as the pudding begins to set, the salad will thicken. Chill overnight. Stir before serving.
For best results, add sliced bananas just before you are ready to serve the salad, so they don't brown too much.
Tuesday
Chicken Noodle Casserole
Typically kids just love this!
Chicken Noodle Casserole
l bag of wide egg noodles, cooked
l pound of chicken breasts, diced in large chunks
l diced medium onion
3 cans of cream of mushroom soup
¾ cup of grated cheddar cheese
l/4 cup of grated parmesan
2 Tablespoons of oil
2 Tablespoons of butter
2 Tablespoons of milk
salt and pepper, to taste
Preheat oven to 325 degrees. Grease glass casserole dish. Layer noodles in bottom of casserole dish. Set aside. In pan over medium heat add oil, diced chicken and diced onions. Add butter and milk. Cook for 5-7 minutes, stirring often. Pour over noodles. Add mushroom soup. Stir. Sprinkle cheese and parmesan over top. Cover with tinfoil. Bake 25-35 minutes. Serves 6-8.
Chicken Noodle Casserole
l bag of wide egg noodles, cooked
l pound of chicken breasts, diced in large chunks
l diced medium onion
3 cans of cream of mushroom soup
¾ cup of grated cheddar cheese
l/4 cup of grated parmesan
2 Tablespoons of oil
2 Tablespoons of butter
2 Tablespoons of milk
salt and pepper, to taste
Preheat oven to 325 degrees. Grease glass casserole dish. Layer noodles in bottom of casserole dish. Set aside. In pan over medium heat add oil, diced chicken and diced onions. Add butter and milk. Cook for 5-7 minutes, stirring often. Pour over noodles. Add mushroom soup. Stir. Sprinkle cheese and parmesan over top. Cover with tinfoil. Bake 25-35 minutes. Serves 6-8.
Thursday
7 Layer Taco Dip
This is so easy to make and tastes great at picnics, potlucks and more!
7 Layer Taco Dip
1 packet taco or Mexican seasoning mix
1 can of refried beans
1 package cream cheese, softened
1 container sour cream
1 medium jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 can sliced black olives, drained
2 cups shredded mexican cheese
In a medium bowl, blend the seasoning mix with the refried beans. Spread the beans into a Trifle dish or other large bowl. In another bowl, mix the sour cream and cream cheese. Spread the cream cheese mixture over the top of the beans. Next, top with jar of salsa. Next, do a layer of tomatoes, then green pepper, then green onions, and then lettuce. Top the entire thing with cheddar cheese and add black olives to the top. Serve with tortilla chips
7 Layer Taco Dip
1 packet taco or Mexican seasoning mix
1 can of refried beans
1 package cream cheese, softened
1 container sour cream
1 medium jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 can sliced black olives, drained
2 cups shredded mexican cheese
In a medium bowl, blend the seasoning mix with the refried beans. Spread the beans into a Trifle dish or other large bowl. In another bowl, mix the sour cream and cream cheese. Spread the cream cheese mixture over the top of the beans. Next, top with jar of salsa. Next, do a layer of tomatoes, then green pepper, then green onions, and then lettuce. Top the entire thing with cheddar cheese and add black olives to the top. Serve with tortilla chips
Wednesday
Sweet Potato Souffle
This is yummy at holiday time, but tastes great anytime!
Sweet Potato Souffle
2 cups sweet potato, boiled and mashed
1/2 cup milk
2 eggs, beaten
3/4 cups butter, softened
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
Preheat oven to 350 degrees. In a large bowl, combine potato, milk and eggs. Mix well. Add butter, sugar, vanilla and cinnamon. Pour into baking dish.
Next, in a small bowl, mix:
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/4 cup melted butter
Sprinkle over top of souffle. Bake at 350 degrees for 30 minutes.
Sweet Potato Souffle
2 cups sweet potato, boiled and mashed
1/2 cup milk
2 eggs, beaten
3/4 cups butter, softened
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
Preheat oven to 350 degrees. In a large bowl, combine potato, milk and eggs. Mix well. Add butter, sugar, vanilla and cinnamon. Pour into baking dish.
Next, in a small bowl, mix:
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/4 cup melted butter
Sprinkle over top of souffle. Bake at 350 degrees for 30 minutes.
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