Taco Dip

A favorite at family gatherings and parties!

2 (8 oz.) package cream cheese, softened
1 (16 oz.) container sour cream
1 packet taco seasoning
1 cup shredded Cheddar cheese
shredded lettuce
chopped tomatoes
black olives, drained and sliced

In a bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9x13 glass pan. Top the mixture with lettuce, cheese, tomatoes, and black olives.

Optional additional toppings: green onion, green peppers, jalapenos, guacamole

Creamy Chicken Bow Tie Salad

I made this one up myself when I was looking for something different. Jerry has requested it be added to our regular rotation.

2-3 grilled chicken breasts, cubed
8 oz bow tie pasta
1 cup pea pods
1 cup cherry tomatoes, halved
1/4 cup bacon, crumbled
1/4 cup finely grated cheese (Monterey Jack or real Parmesan is good)

Dressing:
1/4 cup finely diced onion
2 garlic cloves, minced
1/4 cup olive oil
2 T. vinegar
1/2 t. sugar
1/4 cup mayo
1/4 t. each salt & pepper
1/4 t. basil
1/4 t. oregano
1/2 t. parsley
1/4 t. dry mustard

Mix dressing ingredients together and set aside. Cook bow tie pasta according to directions. Rinse with cold water after draining. Toss all ingredients with dressing. Serve at room temperature or chilled.

Triple Fudge Brownies

1 (3.9 ounce) package instant chocolate pudding mix
1 package chocolate cake mix
1 package semisweet chocolate chips
ice cream (optional)

Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 30-35 minutes or until the top springs back when lightly touched. Optional: Dust with confectioners' sugar or serve with ice cream.

Pop's Pico de Gallo

3-4 Roma tomatoes
1 medium onion
fresh cilantro, as much as you like, MUST use fresh
1/2 t. minced garlic
10 slices (or more) canned jalapenos or 1 fresh
1 t. salt
1 T. lemon juice

Mix in food processor or chop by hand.

From Pop Pop

Bacon Cheddar Hamburgers

These have become a new favorite at our house!

1 pound ground beef
1/2 cup shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup bacon, crumbled (or real bits)

In a large bowl, mix together the ground beef, Cheddar cheese, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties. Grill 5 minutes per side or until well done. Serve on buns. 

Modified from a recipe found on AllRecipes.com

Easy Homemade Ice Cream

2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
plus mix ins of your choice (candy, nuts, chocolate, etc.)

Whip heavy cream to stiff peaks in large bowl.  Mix sweetened condensed milk with your choice of flavoring. Fold in whipped cream. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

(We used 2 Butterfingers coarsely chopped as our mix-in. Delicious!)

Cranberry Scones

3 cups flour

1/2 cup sugar

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

3/4 cup butter

1 cup fresh cranberries, coarsely chopped

1/2 cup chopped walnuts or pecans

2 t. orange zest

1 cup buttermilk

Topping:

1 T. milk

1 T. sugar and 1/4 t. cinnamon mixed

Mix dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cranberries, nuts, and orange zest. Mix in butter milk with fork just until moistened. 

On a floured surface, roll or pat dough into 3/4 inch thick circle. Cut into desired shape (wedges or biscuit shape). Place on greased baking sheet. Brush with milk and sprinkle with sugar/cinnamon mix. Bake at 400 on lower rack for about 15 minutes or until lightly browned.

Makes about 12 scones.

From Southern Food

Buffalo Hot Wing Chicken Dip

1 can chicken (10 oz)
1 block cream cheese (8 oz), softened
1/2 cup Ranch dressing
1/2 cup Frank's Hot Sauce or buffalo sauce
2 cups shredded cheese

Mix all ingredients together. Bake at 350 until bubbly or put in crockpot. Stir frequently until well mixed. Serve with tortilla chips, crackers, and/or celery sticks. Doubles great for a crowd!

Popcorn Salad

2/3 cup sugar
1 tsp. vinegar
2 cups mayonnaise
2 cups finely chopped celery
1 can water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions
1/2 - 1 cup real bacon bits (or cooked bacon crumbled)
1 cup shredded cheddar cheese
12 cups popped popcorn (NOT microwave!)

Mix sugar, vinegar and mayonnaise in a large bowl. Add the celery, chestnuts, onions, bacon bits, and cheese. Refrigerate until time to serve. Right before serving, stir in the popcorn.

From Heather Drossart

Grasshopper Fudge Cake

Grasshopper Fudge Cake

1 box white cake mix, plus: water, vegetable oil and egg whites called for on cake mix box
2 teaspoons mint extract
Green food color
1 jar large hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
Thin rectangular crème de menthe chocolate candies (aka Andes), unwrapped and cut into pieces, if desired

Heat oven to 350°F. Spray 13x9-inch pan with baking spray. Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3-4 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan; repeat cutting for swirled design. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, and 4-5 drops green food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces, if desired. Store covered in refrigerator.