Category: Recipes


May
2016

Seven Layer Bean Dip

categories: Appetizers, Recipes

 

Seven-Layer-Bean-Dip-1

Today is Cinco de Mayo, the day that commemorates Mexico’s victory over the French army at the Battle of Puebla in 1862.  Celebrate the day with this party starting Seven Layer Bean Dip.  This dip features seven wonderful layers that include flavorful refried beans, homemade guacamole, sour cream, cheese, onions, olives, and tomatoes.  So many wonderful ingredients in just one dish!  Now if that doesn’t get your party started off right I don’t know what will.  This dip is also perfect for other events like Memorial Day parties, graduation parties, 4th of July parties and any backyard cookout you have this summer.  So let’s get the our ingredients out and start the fiesta.

dip-2

Start by mixing 1 (16 oz.) can of refried beans with 1/4 of a cup of Picante sauce in a bowl.

beans mixed with salsa

Then spread the bean mixture into a 9 inch by 5 inch serving platter making the layer about 1/4 inch thick.

beans

Next wash, cut in half, and remove the skins and pits from 3 avocados.

avocados 2

Then in a bowl, mash together the avocados, 1 tablespoon of lime juice, and 1/4 teaspoon of salt. Then add in 1/2 of an onion that has been chopped, 1/4 teaspoon of garlic powder, and 1 tablespoon of fresh Cilantro that has been finely chopped.

mixing guacamole

cilantro Spread the guacamole on the bean layer.

guacamole

Spread 1 cup (8 oz.) of sour cream on the guacamole.

sour cream layer

Add the 1 cup of shredded cheddar cheese.

cheese layer

 Top with the remaining 1/2 of an onion (chopped), 2 tablespoons of sliced ripe olives, and 1 medium chopped tomato.

onion, olive, and tomato layers

Cover and store in the refrigerator.  Serve with tortilla chips. 

Print
Seven Layer Bean Dip
 
Ingredients
  • 1 (16 oz.) can of refried beans
  • ¼ cup of picante sauce
  • 3 ripe avocados
  • 1 lime ( you will use 1 tablespoon of juice from the lime)
  • ¼ teaspoon salt
  • 1 onion chopped ( you will use ½ in the guacamole and ½ on the top of the dip)
  • ¼ teaspoon garlic powder
  • 1 tablespoon fresh chopped cilantro
  • 1 cup (8 oz.) sour cream
  • 1 cup shredded cheddar cheese
  • 2 tablespoons of sliced ripe olives
  • 1 medium chopped tomato
Instructions
  1. Start by mixing 1 (16 oz.) can of refried beans with ¼ of a cup of Picante sauce in a bowl.
  2. Then spread the bean mixture into a 9 inch by 5 inch serving platter making the layer about ¼ inch thick.
  3. Next wash, cut in half, and remove the skins and pits from 3 avocados.
  4. Then in a bowl, mash together the avocados, 1 tablespoon of lime juice, and ¼ teaspoon of salt. Then add in ½ of an onion that has been chopped, ¼ teaspoon of garlic powder, and 1 tablespoon of fresh Cilantro that has been finely chopped.
  5. Spread the guacamole on the bean layer.
  6. Spread 1 cup (8 oz.) of sour cream on the guacamole.
  7. Add the 1 cup of shredded cheddar cheese.
  8. Top with the remaining ½ of an onion (chopped), 2 tablespoons of sliced ripe olives, and 1 medium chopped tomato.
  9. Cover and store in the refrigerator. Serve with tortilla chips.

 

 

 

 

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Apr
2016

Printable May Day Gift Tag and Caramel Puffcorn

categories: Printables, Recipes, Snacks

May Day 2016 1

May Day is almost here and this year I’m featuring a new printable.  It is a gift tag in a traditional pink pastel color on a chalkboard background with a scalloped eyelet border.  You can attach the card to a brown paper lunch sack (like I have shown) then attach the separate scalloped border to the folded over edge of your bag.  The nice thing about using paper bags is they are inexpensive, and they won’t tip over like the plastic cups do when you try to deliver them around the neighborhood.  Thinking about giving people a small plant on May Day?  Just fold down one of your brown lunch sacks and set a small plant in the bag and then attach the printable.   Another great way to use this printable is to attach it to any cup or basket.  The possibilities are endless!  Note, I have also included a recipe for Caramel Puffcorn that I found on Old Dutch’s website.  It is easy to make and it is the perfect alternative to traditional popcorn for filling your bags.  And, if you still need May Day ideas check out my past May Day posts:  Free May Day Printables and May Day Basket Ideas.

May-Day-2016-2

 

                                           Click HERE to print the May Day gift tags and border

May-Day-Printable-2016

Caramel Puffcorn

First you preheat your oven to 250 degrees and then  heat 1 cup of butter, 1 1/4 cups of brown sugar and 2/3 cup of light corn syrup in a pan until melted stirring constantly.

butter, corn syrup, and brown sugar

Once it is melted, add the 1 teaspoon of baking soda. The recipe says it will foam, but mine didn’t foam it just looked like the following picture.

topping Pour the  9 oz. bag of Old Dutch Puffcorn in a large roaster and then add the melted caramel mixture over it.  Stir until it covers the puffcorn.

puffed corn in roaster

stirring in the caramel topping

Now bake the puffcorn uncovered in the oven for 45 minutes and stir it every 10 to 15 minutes.  When it is done, pour it on sheets of wax paper and let it cool and dry.  When it is cool, you can break the pieces apart and put them in your May Day baskets.  Then add all of your other May Day goodies to your bags. 

puffed caramel corn on waxed paper

Print
Printable May Day Gift Tag and Caramel Puffcorn
 
Ingredients
  • 1 (9 oz.) bag of Old Dutch Puffcorn
  • 1 cup of butter
  • 1¼ cups of brown sugar
  • ⅔ cup of light corn syrup
  • 1 teaspoon of baking soda
Instructions
  1. First you preheat your oven to 250 degrees and then heat 1 cup of butter, 1¼ cups of brown sugar and ⅔ cup of light corn syrup in a pan until melted stirring constantly.
  2. Once it is melted, add the 1 teaspoon of baking soda. The recipe says it will foam, but mine didn't foam it just looked like the following picture.
  3. Pour the 9 oz. bag of Old Dutch Puffcorn in a large roaster and then add the melted caramel mixture over it. Stir until it covers the puffcorn.
  4. Now bake the puffcorn uncovered in the oven for 45 minutes and stir it every 10 to 15 minutes. When it is done, pour it on sheets of wax paper and let it cool and dry. When it is cool, you can break the pieces apart and put them in your May Day baskets.

 

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Apr
2016

Cream Cheese and Chive Stuffed Chicken

categories: Main Dishes, Recipes

Cream-Cheese-and-Chive-Stuffed-Chicken

Today I am featuring a scrumptious stuffed chicken recipe that is packed with cream cheese, chives and then coated with breadcrumbs.  I love chicken  and cream cheese, which makes this recipe the perfect paring of these two delicious ingredients.  The chicken stays so moist and cooked to perfection, because it is baked in butter and its crispy coating holds in the juices.  The filling is a flavorful Philadelphia Chive and Onion Cream Cheese Spread that I have enjoyed on crackers for years.  Well, now I know it’s not just for crackers or bagels.  It makes a perfect chicken filling!   It helps make the preparation of this dish so easy on busy weeknights.  And this his recipe has only six ingredients, which adds to the time savings.   So if you want to bake an out of the ordinary chicken recipe that won’t have you slaving away in the kitchen all night, try this recipe.

cream-cheese-and-chive-stuffed-chicken-2

Here are the six ingredients you will need: 4 boneless skinless chicken breasts, 1 cup of plain bread crumbs, 1/2 cup of grated parmesan cheese, 1 teaspoon of garlic powder, 1/2 cup of melted butter, and 1 (8 oz.) tub of Philadelphia Chive and Onion Cream Cheese Spread.

ingredients for stuffed chicken

Preheat your oven to 350 degrees.  Next pound the chicken breasts with a mallet to about 1/4″ thickness.  I usually put the chicken breasts between two pieces of wax paper to avoid a mess .

flattened chicken

In a bowl combine the 1 cup of plain bread crumbs, 1/2 cup of Parmesan cheese, and 1 teaspoon of garlic powder.

Ingredients-for-the-coating

Now in a separate shallow dish melt  1/2 cup of butter.

meltes butter

First dip the chicken in the butter letting any excess drip off, and then into the breadcrumb mixture coating each side.

chicken in butter

dipping chicken in bread crumbs

Now spread 3 tablespoons of the Philadelphia Chive and Onion Cream Cheese Spread on each breadcrumb coated chicken breast.

Cream Cheese

 

cream cheese on chicken

Then fold over and secure with toothpicks.

chicken folded over

Place stuffed chicken in a single layer in a 9×13″ baking dish then drizzle remaining  melted butter.

butter over chicken

Bake uncovered for 35 to 40 minutes or until chicken reaches an internal temperature of 165 degrees.

cooked chicken

Print
Cream Cheese and Chive Stuffed Chicken
 
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 cup of plain bread crumbs
  • ½ cup of grated parmesan cheese
  • 1 teaspoon of garlic powder
  • ½ cup of melted butter
  • 1 (8 oz.) tub of Philadelphia Chive and Onion Cream Cheese Spread
Instructions
  1. Preheat your oven to 350 degrees.
  2. Next pound the chicken breasts with a mallet to about ¼" thickness. I usually put the chicken breasts between two pieces of wax paper to avoid a mess .
  3. In a bowl combine the 1 cup of plain bread crumbs, ½ cup of Parmesan cheese, and 1 teaspoon of garlic powder.
  4. Now in a separate shallow dish melt ½ cup of butter.
  5. First dip the chicken in the butter letting any excess drip off, and then into the breadcrumb mixture coating each side.
  6. Now spread 3 tablespoons of the Philadelphia Chive and Onion Cream Cheese Spread on each breadcrumb coated chicken breast.
  7. Then fold over and secure with toothpicks.
  8. Place stuffed chicken in a single layer in a 9x13" baking dish then drizzle remaining melted butter.
  9. Bake uncovered for 35 to 40 minutes or until chicken reaches an internal temperature of 165 degrees.

 

 

 

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Mar
2016

Spring Pasta Salad

categories: Recipes, Salads, Side dishes

garden pasta salad 8

The first day of Spring was last Sunday and if you are like me you are starting to plan and dream about your garden. I have a large flower garden in my back yard so usually I am dreaming about what flowers to plant.

FullSizeRenderHowever, for the past few years I have grown a few vegetables, and many of the vegetables I have grown are included in this flavorful Spring Pasta Salad: radishes, green pepper, red onions, and grape tomatoes.  These four main vegetables come together beautifully as they get tossed into a tangy dressing with shell pasta.  This combination is perfect for any celebration including Easter which will be here before you know it.

pasta salad 12pasta salad 10

Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.shellsboiling pasta

While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.tomaotes , onions, green peppers and tomatoes

Now set the vegetables to the side and mix up your dressing.  In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, 1/2 cup of white vinegar, 1/4 teaspoon of salt, and 1/2 cup of sugar.

mixing dressing

Drain your pasta and rinse it in cold water.  Now you can mix everything together in a large bowl.

shells mixed into pasta

Refrigerate for at least 3 hours before you serve to let the flavors mix together.

garden pasta salad 14

garden pasta salad 11

Print
Spring Pasta Salad
 
Ingredients
  • 1 (16 oz.) package of medium pasta shells
  • 1 cup of chopped red onions
  • 1 cup of chopped green peppers
  • 1 cup of sliced radishes
  • 1 pint of grape or cherry tomatoes (cut each tomato in half)
  • 1 (14 oz.) can of sweetened condensed milk
  • 2 cups of mayonnaise
  • ½ cup of white vinegar
  • ¼ teaspoon salt
  • ½ cup of sugar
Instructions
  1. Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.
  2. While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.
  3. Now set the vegetables to the side and mix up your dressing. In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, ½ cup of white vinegar, ¼ teaspoon of salt, and ½ cup of sugar.
  4. Drain your pasta and rinse it in cold water. Now you can mix everything together in a large bowl.
  5. Refrigerate for at least 3 hours before you serve to let the flavors mix together.

 

 

 

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