Serving Up {Appetizer}: Mexican Seven Layer Dip

Well, hello!

It's been a while.  Six whole months to be exact.  What started as an unintended lapse in posts over the busy Christmas holiday became a deliberate time off as I had to consider my purpose in posting to this blog and what I wanted to accomplish.  What it finally came down to is that I post recipes for fun and for my family.  Period.  I want to stay true to that purpose and needed the break from posting to spend time in my larger role as mom and wife.  It's kind of the idea of good...better...best.  The blog is a good thing but I have a lot of better's and best's in my life that needed to be attended to and the break helped me to re prioritize some of the other areas that demand my time.

Six months ago I was preparing some hearty soup recipes to share and other spring holiday favorites, but those recipes will just have to wait cause right now IT'S SUMMER!

This recipe seemed like the perfect recipe to post since summer has just started here in the NW.  A week ago I was sending my children out with jackets still on but this week we are cranking the a/c and looking for ways to cool off.  And with the 4th of July only two days away, this recipe celebrates all the holiday BBQ gatherings that I enjoyed as a child because this dip was at every one of them - it wouldn't have been a family gathering without it!

Aside from being a great appetizer, I have served this on more than one occasion as the entree.  I figure all the food groups are represented - why not?  You could even prepare it with a layer of taco meat if you really felt that it couldn't be served as a main dish without the beef :)  Another variation that I have enjoyed is replacing the refried bean layer with this black bean recipe.  Totally awesome variation!

One Year Ago: BBQ Potato, Bacon & Corn Salad
Two Years Ago: Homemade Root Beer Float Ice Cream

MEXICAN SEVEN LAYER DIP     
(recipe from aunt Mary)
printable version

2 cups of your favorite refried beans
1 cup sour cream
1/4 cup mayonnaise
1/2 pkg. taco seasoning
3 ripe avocados
3 drops Tabasco
2 Tbs. lemon juice
1-2 bunches green onions, chopped
2 medium tomatoes, chopped
small can slices olives
2 cups Monterrey jack & cheddar cheese

Combine sour cream, mayonnaise and taco seasoning and set aside to chill.
Meanwhile peel, pit and mash the avocados.  Add the Tabasco and lemon juice and set aside to chill.
To assemble, choose a large platter and spread the beans to cover the entire platter - you only want the beans to be about 1 inch thick.  Then spread the avocados over the beans, leaving the beans exposed along the edge.  Then spread the sour cream mixture over the avocado layer.  Sprinkle evenly with chopped green onions, chopped tomatoes, olives and end with the cheeses.
Serve with tortilla chips.

Serving Up {Appetizer}: Pomegranate Salsa

Have you ever eaten anything and just been floored...like, where has this been my entire life and why have I never heard of it/seen it/eaten it?  Right?  There is just so much out there that is sheer deliciousness!  This salsa definitely falls into that category.  Between the avocado and pomegranate, I could eat this as a meal.  Oh wait, I have :)

So outside of the life changing event that this salsa will be...I need to teach you the right way to de-seed your pomegranate which could also be life changing.  There are a lot of methods out there claiming to be the "easiest" but I will tell you right now there is only one way to do it.  Leave it to good old Martha to figure it out - please click here and watch the tutorial.  Once you know the secret, you will begin buying pomegranates like bananas and enjoying them all winter long like I have started to do.  Love it!  Love pomegranates!  Love this salsa!  Love you!

One Year Ago:  Peanut Butter Fritos

POMEGRANATE SALSA     
(recipe from Georgia G.)
printable version

1 small pomegranate (if the pomegranate is bigger, double the avocado and tomato)
1 tomato, chopped
2 Tbs. onion, finely chopped
1 avocado, chopped
1/2 tsp. coriander
1/2 tsp. Accent (optional)
1/8 tsp. cayenne pepper
1/2 tsp. salt

Remove the seeds from the pomegranate and place in a medium bowl.  Add chopped tomato, chopped onion, coriander, accent, cayenne pepper and salt.  Stir gently until all are combined.  Add avocado last* and gently fold into the other ingredients.  Chill until ready to serve.  Serve with Frito Scoops.

* if you make the salsa in advance, then omit the avocado until you are ready to actually serve it so that it does not brown

Serving Up {Appetizer}: Easy Salsa

My 9 year-old claims that he loves Mexican food but the truth is that he really only loves salsa.  While we were on vacation this summer my dad pulled out the tortilla chips and this salsa and asked if anyone wanted some.  You should have seen my son's eyes light up!

Before we had left, my son had been hands on in the kitchen making his own batch of salsa.  Promptly upon arriving home from vacation he declared that we needed to get the ingredients to make our own batch - which we did.  We have been enjoying it ever since on everything from chips to our scrambled eggs. 

One Year Ago: Zucchini Bread
                        Ranch Vegetable Dip

CASON'S SALSA     
(recipe from Linda W.)
printable version

2 28-ounce cans tomatoes, drained
1 large onion
1 each green, yellow, red pepper
1-2 jalapeno pepper
1/4 bunch cilantro
2-3 cloves garlic
1/4 cup vinegar
1/2 cup sugar
3 tsp. salt

Use a food processor to chop the vegetables to desired size (can process less for chunkier salsa or more for smoother salsa).  The heat of the salsa is determined by the jalapeno pepper seeds; generally we use the seeds from only one of the two jalapenos.  When all the vegetables have been chopped, combine into a large bowl and add vinegar, sugar and salt.
Taste and add additional jalapeno seeds to increase heat level if desired.
For chunkier salsa you can add 1 15-ounce can of petite diced tomatoes (drained) at the end.

Store in the refrigerator.

Serving Up {Snack}: (Baked) Fried Pickles

I totally get that these photos aren't going to reach out and grab you, so you may just have to trust me on this.  If you like pickles, this is a really great recipe and a fun afternoon snack.  The first time I made this recipe, I only made a half batch, unsure how the kids would respond.  Well, let's just say that after two minutes they were all gone and I was wishing (as were the kids) that I had made a full batch.  

The original recipe (here) provides a recipe for a cilantro ranch dip, but my kids prefer theirs without a dipping sauce.  I personally think that they would be good dipped in "fry sauce" and will probably explore that train of thought very soon.  My last tip - think backyard BBQ with these bad boys topping a juicy burger.  Simply delicious!  You can thank me later!  

One Year Ago:  Rosemary Chicken Marinade

                         Broccoli Salad

(BAKED) FRIED PICKLES     

(recipe from The Vanilla Tulip)

printable version

1 jar pickle slices, drained

2 eggs
1/3 cup flour
1 Tbs. Worcestershire sauce
1 tsp. hot sauce
1 tsp. garlic powder
1 tsp. Cajun seasoning
1 tsp. pepper
1 1/2 cups panko bread crumbs

Preheat oven broiler to high.  Place a baking rack over a baking sheet and spray with non-stick cooking spray.
In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.
Place panko bread crumbs in a shallow dish.
Lay pickles out on paper towel to absorb excess moisture.  Dip each pickle slice into the egg mixture,  then in the panko bread crumbs.
Place coated pickles on the rack set above a baking sheet. Broil for about 3 minutes, then remove from oven and turn the pickles over.  Return to oven and broil for 3 minutes more.

Serving Up {Appetizer}: Creamy Avocado Dip

I think that avocado's are one of the most perfect foods out there.  So delicious and so versatile.  I love to eat them on salads, on sandwiches, in smoothies, with my eggs and even plain (well, plain with a squirt of lime and a dash of salt).  And then, of course, there is eating them with tortilla chips!  I have a hard time saying no to guacamole!

Turns out that I also can't say "no" to a creamy quacamole-esque dip either.  This recipe (guacamole meets cream cheese) is everything that you expect it to be...but mainly it is addictive!  At the store last week I did notice that Rotel is now selling a version of their diced tomatoes with lime and cilantro and I think that the next time I make this recipe I may try the new Rotel tomatoes in place of the original.   Either way, break out the chips and enjoy!

One Year Ago: Iced Sugar Cookies

CREAMY AVOCADO DIP     
printable version

8-ounce cream cheese, softened
1-2 avocado, diced
1/2 tsp. salt
10-ounce can diced tomatoes with green chilies (Rotel), drained

Place softened cream cheese and diced avocados in a medium bowl and blend until smooth.  Add salt.  Add diced tomatoes and mix by hand until well combined.
Serve with tortilla chips, pita chips or vegetables.

Serving Up {Bread}: Easy Pretzel Bites

I have had a recipe for Pretzel Bites, made from scratch, in my "to try" file for a long time.  I still do.  I make bread of some sort each week, so I'm not sure what my hang up is, other than I sometimes want to make something and don't want to wait for yeast to activate and dough to rise, blah, blah, blah.

This recipe does still require some forethought, but because you begin with frozen roll dough (Rhodes is the only one in my opinion), it just seems easier.  My kids LOVE these pretzel bites as an after school snack.  Considering I have usually popped 4 or 5 into my mouth by the time they walk through the door, I guess I don't mind them myself :)

EASY PRETZEL BITES     Pin It

(recipe from Get Off Your Butt and Bake)

printable version

Rhodes Frozen Rolls, thawed

Butter, melted

Cinnamon Sugar -or- Parmesan Cheese & Garlic salt

Thaw frozen roll balls.  If using regular rolls, cut each roll in half.  If using Texas rolls, cut each roll into 3 or 4 pieces.  Place cut dough on a greased baking sheet and allow dough to double in size.

Preheat oven to 375 degrees.

Bring a large pot of salted water to a gentle boil.

Place a towel flat on the counter next to the stove with a paper towel on top of it.

Drop 8-10 balls of dough at a time into the boiling water.  Allow the dough to "cook" in the water for about 45 seconds.  Remove with a slotted spoon and place on the prepared towel to drain and cool slightly.  Repeat this step with the remaining dough balls.

Carefully remove the dough from the towel and place on a greased baking pan.  Bake in the preheated oven for 12-15 minutes, until golden brown.  Remove from oven and brush with melted butter and then roll in cinnamon sugar mixture -OR- parmesan cheese/garlic salt mixture.

Serving Up {Appetizer}: Queso Fundido

At our house, when it comes to football, we follow college football not the NFL.  So our season is over, as are the bowl games and the snacks that go along with the bowl games.  But I do realize that for most people the Super Bowl is a pretty big football day, which means more snacks to be made.  If you are looking for some new snack recipes to try for the big game, might I suggest Peanut Butter Fritos, Caramel Clusters, or this recipe for Queso Fundido.

As far as I can tell Queso Fundido means "melted cheese" so there are plenty of variations on this recipe.  This particular recipe comes together quickly and tastes delicious so it is the one that I have kept around for many years.  Once prepared, serve immediately with warm bread or with cut vegetables.  Delicious!

QUESO FUNDIDO     Pin It

printable recipe

1 pound Monterey Jack cheese, shredded

2 cloves garlic, minced

2 Tbs. Tabasco green pepper sauce

2 Tbs. fresh cilantro, chopped

1 large tomato, chopped

In a shallow oven safe dish, combine shredded cheese, garlic and tabasco sauce - gently stir to combine.  Place in a pre-heated 375 degree oven and bake for 10-12 minutes, or until the cheese is completely melted.  Remove and stir gently.

Top with chopped tomato, cilantro and additional tabasco sauce (if desired).

Serve with warm bread or fresh vegetables.

Serving Up {Vegetable}: Ranch Vegetable Dip

There are so many yummy vegetables coming on right now.  I LOVE it!  There is a sense of accomplishment when you can create a vegetable platter with the harvest of your very own garden.  Currently I have colorful peppers, cute yellow pear tomatoes and cucumbers all coming in each day with carrots not too far behind.

My favorite vegetable dip to serve with a platter of veggies is this recipe.  It's super easy because you use a packet of Hidden Valley Ranch dressing mix.  By adding the cottage cheese with the sour cream, I feel like it's a bit of a healthier option as well.  I hope you like it as much as our family does.

RANCH VEGETABLE DIP     Pin It
printable version

1 cup sour cream
1 cup cottage cheese
1 packet Hidden Valley Ranch dressing seasoning

Combine all the ingredients in a medium bowl and stir until mixed well.
Refrigerate for a couple of hours prior to serving.
Serve with fresh cut vegetables.

Serving Up {Soup}: Cool Berry Soup

I posted a Chilled Raspberry Soup in April and it has been getting a lot of hits.  I'm thinking that the warmer weather is drawing people to look for recipes that don't heat up the kitchen and are light and luscious.  Based on demand, I guess I ought to share the recipe for another chilled yogurt "soup" that was served at the same wedding as the Chilled Raspberry Soup.  This soup is also from the Museum Cafe Menu at BYU.  It's has more of a citrus flavor, but is just as delightfully delicious topped with fresh (or frozen) berries.

COOL BERRY SOUP     
(recipe from the Museum Cafe at BYU)
printable version

1 32 oz container of Vanilla yogurt
1/2 lb. sour cream
1/3 cup minute maid orange juice
1/3 cup pineapple juice
1 cup powdered sugar

Combine all of the ingredients and whisk together until the sugar is dissolved and the soup is smooth.
Serve with fresh or frozen berries on top.

Serving Up {Fruit}: Mallow Fruit Dip

I served this fruit dip at our family gathering on Easter Sunday.  My sister-in-law commented that the fruit platter might be the only thing her daughter would eat and referred to it as "Vitamin fortified sugar".  I liked that description.  If you also have fruit lovers, and you want to further detract from the vitamin fortification of the fruit, this is a great way to accomplish that :)

This is a recipe that was in my mom's recipe box when I was growing up.  However, it seems like it was always reserved for special occasions (like Easter) and I always wished it was made more often.  It comes together so quickly that there is really no reason to not serve it more frequently.  It makes a great accompaniment to fruit for a baby or wedding shower or even a church gathering.  With summer approaching, and fresh fruit making it's way to our table, this is a fun way to dress it up a bit.

MALLOW FRUIT DIP     

(recipe from Linda W.)

printable version

8 ounces cream cheese

7 ounce marshmallow cream

1 Tbs. fresh orange juice

1 tsp. grated orange peel

dash ground ginger

Soften the cream cheese in a medium bowl.  Add the remaining ingredients and mix well.  Refrigerate until ready to serve.  Serve with assorted fruit.

Serving Up {Soup}: Chilled Raspberry Soup

It's hard to believe that Easter is just around the corner.  Partly it's hard to believe because I'm not sure how it became April so darned quickly and partly it is because I'm used to warm (Vegas) spring days preceding Easter.  It's just too cold here in the Northwest to lay any claim on spring just yet.

I may still be stuck in cold "soup weather", but hopefully you are not and you are open to a recipe for a refreshing Chilled Raspberry Soup.  It would make a beautiful addition to your Easter menu, if you are still in the planning phases of trying to decide what to serve.

This soup is super easy to put together and can be made beforehand - in fact I like it better the day after it's made because the flavors have a chance to blend together.  My sister-in-law served this as part of her wedding reception buffet - which was held outside on a beautiful June evening.  I wasn't counting, but I'm pretty sure that a large number of guests went back for seconds :)  Most recently my mom and I served it at a baby shower for my brother's wife - we were welcoming twin girls and wanted as much "pink" as we could get in the menu!  This soup was perfect for both events and if you don't serve it at Easter, definably consider serving it for Mother's Day.  It just fits the bill when you are looking for something that says "spring", "light" and "luscious"!

CHILLED RASPBERRY SOUP     Pin It
(recipe from Sheri D.)

printable version

1 cup Cran-Raspberry juice

1/2 cup sugar

1 1/2 tsp. cinnamon

1 Tbs. lemon juice

3 whole cloves

32 ounce container raspberry yogurt

16 ounce container sour cream

1 pkg. fresh or frozen berries

Stir together the juice, sugar, cinnamon, lemon juice and cloves in a small saucepan until the sugar has dissolved.  Warm over medium-low heat and allow to simmer for 15 minutes to allow the spices to release their flavors.  Remove from heat and strain out the whole cloves and put the juice in the refrigerator to chill.  Once chilled through, add the yogurt and sour cream and whisk until well combined.

When ready to serve, garnish each serving with fresh or frozen berries on top.