Yet Another Taco Dip

Maybe we should have a taco dip tasting party...hmm...what to serve with that?!
I like them and have used them, so, I'm posting them - you may take your choice. oh, and yes, it's also layers.

Mix together the following and spread on serving plate, then refrigerate:

8 oz. cream cheese
8 oz. sour cream
1 pkg. avocado dip
1 tsp salt (at your discretion)
1 TBsp lemon juice

Before serving add by layers:

1/2 head shredded lettuce
4 finely diced tomatoes
1/2 - 1 green pepper, diced
sliced green and black olives to your taste

Final layer:
8 oz shredded cheese - your choice as there are some good blends/options out there these days

Serve with chips

Spinach Shrimp Dip

1 10 oz. Pkg Chopped Frozen Spinach - thaw and drain well
1 Cup Sour Cream
1 Cup Mayo
1 TBsp Horseradish
1 Pkg. Knorr Vegetable soup mix
1 8 oz. can Water chestnuts - drained and chopped
4 TBsp Finely chopped red onion
2 Cups Cooked, peeled baby shrimp

Combine spinach, sour cream, mayo, and horseradish, mix in soup mix, water chestnuts, onion and chill for 2+ hours. Before serving, stir in shrimp gently to mix. Serve with your choice of breads or crackers.

Taco Dip

Haven't made this one in years, but I remember it being a hit! makes me want to bust out the chips and salsa!

This is a layered dip - as follows:

1st layer:
2 cans refried beans

2nd layer:
8 oz. package softened cream cheese

3rd layer
1 bottle taco sauce

4th layer
2 cups monterrey jack cheese
2 cups cheddar cheese

Heat @ 350º for 20 minutes and serve with chips

Winter Salad with Lemon Poppy Seed dressing

Another Christmas get-together = another recipe to try out. I was silly impressed that I was finally able to use my tupperware 'food processor'. Have I mentioned that I'm glad to be trying the new recipes?

For this salad I took the basics from allrecipes.com, and modified a few things. I also came to realize that Pat would have been able to share it's secrets, had I only a better memory. Good eats all the same!

Dressing:

1/2 Cup sugar
1/2 Cup Lemon Juice
2 tsp Diced Onion -
1 tsp Dijon Mustard
1/2 tsp Salt

2/3 Cup vegetable oil -
1 TBsp Poppy Seed

Blend sugar, lemon juice, onion, mustard and salt. While still blending, slowly add the oil until mix is thick and smooth. Add poppy seeds and blend a few seconds more.

Salad mixings:
1 - 2 heads romaine lettuce
4 oz. Shredded Swiss Cheese
1 Cup cashews, pecans, or walnuts
1 Apple cored and cubed
1 Pear cored and cubed

Dressing can be served on the side or mixed in just before serving.

Here are the things I 'modified':
• I used pecans and thought it was a perfect match to the other flavors;
• I used red onion and think I could have added a dash more;
• I used 2 heads of romaine and about 1/2 bag of spinach leaves;
• I used honey crisp apples and a brown asian pear. (Almost too sweet?)I kept them from browning by dousing in lemon juice.
• Although I like the tupperware mixer, I wonder if the dressing would have separated less if I had a ore vigorous mixer...

Since I was traveling with this, I didn't add the cheese, dressing, or the apples/pears until just before serving. Jos and I ate the leftovers after we got home and I think it would have been just fine had I mixed it all together.

next time I think I'll try EVOO or a different type of oil.

"Good Stuff"

Perfect title for those of us that like the carmel mix of goodness. Given the recent scientific thought about corn syrup, perhaps it's not the best nutritionally...we love it nonetheless

1 Cup Butter
1 1/2 Cup sugar
1/2 Cup White corn syrup
Boil for 3 minutes

Add 1 TBsp Vanilla, cool briefly

Then, pour over:
2 Cups Corn Chex
4 Cups Krispix
2 Cups Pretzels - trees or rings
1 1/2 Cups mixed nuts

Stir til all is evenly covered and spread in pan. When cool, break into bite sized pieces

Savory Squash

I love squash. That said, I try as many variations as I can to convince the rest of my family to join me in my praise for it...This one, I hope, just might do the trick. It's baking away as I type. The smell of the garlic is making me VERY hungry! But my love for garlic will be discusses another day, another recipe.

I got the basic idea for this from allrecipes.com and made a few adjustments.

Of course, all seasonings in this to your taste, but here's what I threw together:

1 1/2 TBsp Basil
1 TBsp Oregano
2 -3 T Olive Oil
1 tsp Salt
1 - 2 tsp Pepper (to your taste)
2 garlic cloves

2 good sized Butternut Squash, peeled and cut into 1" cubes

1/3 cup Parmesan cheese

In large bowl, combine the spices and oil. Toss with squash to coat.

Transfer to shallow, ungreased baking dish. Bake uncovered at 375º for 50 - 55 minutes or until squash is just tender. Stir occasionally for even baking.

Remove from oven and sprinkle parmesan cheese over top - mix if desired.

To peel and cut squash, I poked a few holes in them and put each in microwave for a few minutes. The first one I had in for 5 minutes...too long I think. The second, I put in for 3 and it was just as easy to peel.

I also had 2 small garlic cloves and added a shy TBsp of minced...hence the strong smell wafting through the house...yummm!

The verdict: garlic yes! but basil/oregano = too much . Will try again tho with milder spices - parsley maybe as the original recipe called for. Also, squash was a little too done and after 30 minute transport, we put in to broil for about 5 minutes which added nice firmness to it.

Croque Monsieur with Greens (Fancy ham and cheese sandwiches)

I'm always looking for easy, somewhat healthy things the whole family will like. Here is one of them!

4 tablespoons softened unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
2 teaspoons Dijon mustard
1/8 teaspoon freshly grated or ground nutmeg
Salt and freshly ground black pepper
8 slices sandwich bread
¾ pound baked ham, thinly sliced
2 cups (1/2 #) shredded Gruyere cheese or Swiss
2tablespoons white wine vinegar
1 teaspoon apricot jam or orange marmalade
2 tablespoons fresh tarragon leaves, chopped (from 2 stems)
3 tablespoons extra-virgin olive oil
6 cups mixed baby greens, any variety

Heat a heavy nonstick pan or a griddle over medium low to medium heat. Heat a small sauce pot over medium heat. Add 2 spoons of the butter and melt. Whisk the flour into the butter and cook for 1 minute then whisk in the half and-half. Season with 1 teaspoon of the Dijon mustard the nutmeg. salt. and pepper and cook for 2 minutes to thicken. Remove from the heat. Spread the bread with the sauce and make sandwiches using a couple of folded slices of ham per sandwich.


Spread the remaining 2 tablespoons of softened butter lightly across the outside faces of each sandwich. Spread the shredded cheese across a plate and press each side of the sandwiches into the cheese then place on the hot pan or griddle. The cheese will brown and form a crisp coating as the sandwich and heats through. Cook for 3 minutes on each side until evenly golden.


In a salad bowl. whisk together the remaining spoon of mustard. the vinegar. apricot jam. and tarrragon. Whisk in the EVOO in a slow stream. Ad greens to the bowl and toss to dress. Season the with salt and pepper and serve on large plates the hot sandwiches alongside.

4 SERVINGS

From Racheal Ray’s 365 Days: No Repeats