LAYERED TACO DIP

Wanda gave me this recipe when Wes and I got married. It is so good, and always is a hit at parties!!

I am making this one for a cookout on Friday:

LAYERED TACO DIP:


1 package taco seasoning mix
1 can refried bean dip
1 container sour cream
1 large tomato, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1/2 package shredded Cheddar cheese


Spread the beans on your serving platter.
In a bowl mix the taco seasoning mix and sour cream.
Spread evenly on top of the bean dip.
Top with lettuce, cheese, tomatoes and green onions.

Serve with Doritoes!! We like the original Doritoes best with this dip....

**This dip can be made up the night before too!!

**If you cannot find refried bean dip, you can use a can of refried beans too, the seasoned ones are pretty much the same as the can of dip....

ELAINE'S ~CHOCOLATE CHIP COOKIE BROWNIES~

While in Wally World the other day, we came across some expensive brownie mix...it was called Chocolate Chip Cookie Brownies. I could just not bring myself to spend 5.00 on a packaged mix, and I said, we could totally make it ourselves!! Elaine ran off to find a tube of cookie dough, and I got the plain brownie mix that was on sale.

CHOCOLATE CHIP COOKIE BROWNIES:

1 package brownie mix---prepare according to directions. (Elaine chose the cake like recipe)
1 package refrigerated cookie dough.

Break open and spoon out small "pinches" of the cookie dough. Sprinkle over the top of the brownie batter in the baking dish. Stick in a knife and snake it through the mixture. This will coat the cookie pieces with brownie mix and prevent them from getting too brown on top.

Bake according to brownie box...test with clean knife in the middle...cool and eat!!!

This pan of brownies lasted about 3 hours.

*the best part is, you only use 1/2 tube of cookie dough...that is enough to make 2 pans of brownies!!

Vegetarian Vegetable Soup

This one is full of fresh ingredients from the garden again.

I crushed ALOT of tomatoes, removing as many seeds as possible.
I cooked this on the stove for an hour. Strain to remove cooked skins.

Add fresh new potatoes (quartered), fresh green beans, 1 can of corn, diced carrots and onion. Cook down for another hour or two on low...We think it tastes better on the second day. Serve with Grilled cheese and crackers.

This is a great soup for winter...I have frozen this before too.

A New One: Stuffed Tomatoes

We are just swimming with tomatoes this summer, thanks to PaPa's garden. I was experimenting this week and fell into a great new recipe. This was surprisingly good!


a few medium tomatoes
1/2 cup chopped red bell pepper
1/4 cup grated Parmesan cheese
1 egg
1/2 can of corn
handful of croutons, crushed.

Preheat oven to 350 degrees
Grease a baking dish, I used glass

Cut the top off of the tomato and scoop out the seeds.
Dice pepper, add with the cheese, corn and egg. Mix it all together, then spoon an equal amount of mixture into each hollowed out tomato. Sprinkle top with crushed croutons. Bake 25 minutes.

This is ALMOST vegetarian...which is why I liked it...

Cheese Potatoes

Here is an oldie, but goodie. I first got this recipe from Judy years ago. We have this one about twice a month here.

Cheese Potatoes:

Can be in the Crock Pot, or baked in the oven. I have frozen this in a casserole dish too.

1 package frozen hash brown potatoes, we use Potatoes O' Brien mostly
1/2 cup melted butter
1 can cream of chicken soup
1 container sour cream
2 cups shredded Cheddar cheese, (not sharp)


Bake 1 hour 350, or crockpot for a few hours.

Friendship Soup

This one is from Kelly Fite: Emily had a play date at their house and ate two bowls!! I had to get the recipe. Thanks Kelly!!

Friendship Soup:

Friendship Soup

1 1/2 cups of a combination of lentils, barley, split peas, black eyed peas, red beans or whatever kind of beans you want
1 cup of pasta (we have used alphabet, macaroni, rotini, etc..)
2 beef bouillon cubes
1 t dried Italian seasoning (I always use more)
1 bay leaf
1 lb ground beef
pepper
garlic
1 14oz can diced tomatoes
1 15oz can tomato sauce (sometimes I just use a large can 28oz of tomato sauce instead of tomatoes)
3 quarts water

In large pot over medium heat, brown beef with pepper and garlic. Drain fat. Stir in all remaining ingredients except for pasta. Bring to boil, then reduce heat to low. Cover and simmer for 45 mins. Stir in pasta, cover, and simmer additional 15 mins or until beans are tender. Remove bay leaf and serve. Enjoy

Freezer Lasagna

While I was browning all of that meat for the Tacos, I stole a half a pound or so and whipped up an easy Lasagna (for the freezer of course!!)

Now I don't usually boil my Lasagna Noodles....I think if you add enough liquid to them, they cook up just fine. I just use the regular old packaged noodles....they are more inexpensive than the "no boil" kind. (groceries are goin up and we gotta save $$)

I layer one jar of sauce, one box of noodles, one container of large curd cottage cheese, 1/2 bag of mozz. cheese and a few sprinkles of browned and crumbly hamburger in a large casserole dish. Top the rest with remaining cheese and some dried oregano. Looks fancy, and adds to the flavor of the dish. Freeze until ready!!