7 layer bean dip individual!

 

Individual Seven-Layer Dips are individually portioned Mexican appetizer dips perfect for parties, BBQs, potlucks, and get togethers.  These are definitely a memorable appetizer that will have people raving. Unlike the traditional 7-layer bean dip, there's no double dipping here!

Servings: 8 cups

Ingredients

• 1 (16 ounce) can refried beans
• 1 (1 ounce) package taco seasoning
• 1 cup guacamole or make homemade guacamole
• 1 (8 ounce) container sour cream
• 1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
• 1 cup shredded cheddar or Mexican blend cheese
• 2 Roma tomatoes, , diced
• 1/2 bunch of green onions, , sliced
• 1 (2.25 ounce) can sliced olives, drained
• 8 (9 ounce) plastic tumblers
• tortilla chips

Instructions

 

• In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

Here's how the layers are assembled:

• Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
• In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
• Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

Notes

Or

It makes it easier to place the wet ingredients like sour cream and guacamole in a Ziploc bag and snip of the corner for easy piping.

Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.
You can make a large dish vs. individual as well ~ but I like the no double dipping concept and committing people to a cup at a party event

From the Girl who Ate Everything - Ashley Olson gave me this cookbook - recipe linked too w videos

Raspberry-Chocolate Fondue

 

Fondue a fun romantic experience ~ make sure you have candle light too

Makes 10  1/4 cup servings

Prep 10 min.  Cook 3 min.

3/4 cup heavy cream

pinch of salt

6 ounces milk chocolate chopped

6 ounces semisweet chocolate chopped

2 1/2 Tablespoons rasp. extract (we haven't found yet- still hunting but in theory sounds great - we have seen strawberry)

1 Tablespoon corn syrup

Assorted pound cake, brownies, cut up fruit such as strawberries, raspberries, banana, and pineapple for dipping.

1) Bring cream and salt to a boil in a small saucepan over medium heat.  Remove from heat and add both kinds of chocolate to saucepan; cover and let sit for 3 minutes.  Remove cover and whisk until smooth.

2) Whisk in raspberry extract and corn syrup.  Serve immediately with pound cake and fruit.  Stir often and reheat over low as necessary (or use a small fondue pot to keep warm).

Per serving 253 calories

Feb. 2009 Family Circle page 185 recipe

Homemade Garlic Bread Seasoning

 

Our best bites recipe:

This Homemade Garlic Bread Seasoning is so easy that you'll always keep a jar in your fridge for homemade garlic bread, breadsticks, or pizza sauce!

Prep Time5minutes minutes

ServingsServings3 /4 cup of seasoning blend

Ingredients

• 1/2 cup powdered Parmesan cheese
• 2 teaspoon Kosher salt
• 2 tablespoons garlic powder
• 2 teaspoons oregano
• 2 teaspoons basil
• 2 teaspoons marjoram
• 2 teaspoons parsley

Instructions

• Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Store in an airtight container in the refrigerator until the expiration date on the cheese.

Notes

• Sprinkle on top of breadsticks  - or on French Bread
• Combine 1 1/2 tablespoons seasoning with 1/2 cup of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter is melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.
• Use it in our pizza sauce

Wedge Salad

 

I love how this speaks for itself but the Wedge Salad is delicious.  Have fun with your own fav combos and mix it up to your fav mix in's.  Base below:

serves 8 generous wedges

2 heads iceberg lettuce

12 slices bacon, crisp cooked and halved or broken into bits (I like to cook bacon in the oven (pan 400 place bacon down on foil lined pan side by side and back 18-21 min or until crisp. drain well on paper towels).

6 carrots Thinly biased sliced

4 green onions / or a red onion small pieces

radishes, sliced/chopped (optional)

blue cheese crumbles (buy at the store)

dressing: as follows or use chunky lighthouse blue cheese

1/2 cup olive oil or salad oil such as a canoloa

1/2 cup red wine vinegar

6 gloves mashed

1/2 tsp. salt

1/2 tsp coarse ground black pepper

1. Trim stem from lettuce while leaving the core intact.  Cut lettuce in quarters then place the wedges on individual serving plates.  Arrange bacon, carrots, green onions, and radishes on and around each wedge.

2. In a screw-top jar combine olive oil, vinegar, garlic, salt, and pepper, Cover tightly and shake until combined.  Immediately drizzle over salad. 

Makes 8 servings

Red Slush

FROZEN PARTY SLUSH RECIPE

Published By Karrie 

COURSE BEVERAGES

Servings 20  recipe here:

I had this at a RS summer event this past week and was obsessed.  ENJOY - 

I also love the bright fun red color ~

INGREDIENTS

 

• 1 14.5 oz can pineapple chunks with juice
• 1- 10 oz. jar maraschino cherries with juice
• 4 cups frozen whole strawberries
• 1/2 can frozen orange juice concentrate
• 1 lime juiced
• 1 2-liter bottle of cherry 7-up or 7-up depending on your sweetness liking
• Optional: additional limes or maraschino cherries as garnish or to add to punch bowl.

INSTRUCTIONS

• Add pineapple with juice, maraschino cherries with juice, frozen strawberries, orange juice concentrate and lime juice to a high-powered blender. Blend on high for 1-2 minutes or until smooth.
• Transfer to a freezer safe container with lid or gallon sized freezer bag. If using container with lid place a piece of plastic wrap gently on top of mixture, softly pressing to remove air. Place lid on and freeze. If using gallon bag, seal bag removing air and freeze.
• Freeze for 6 to 8 hours or until frozen completely solid.

THAW & SERVE:

• Remove your frozen bag or container of slush from the freezer about 60-90 minutes before you plan to drink it. Use your hands to break up the slush in the bag a bit before opening it or use a knife to chop up the slush in the container.
• Transfer the slush to your punch bowl. Chop up any large chunks. Then add your cherry 7-up soda. Stir until slushy. Serve using a ladle into serving cups.
• Tip: Another fun option is to add 1 cup of frozen slush mixture to 6 individual large cups. Pour soda into each glass to make a fun slushy float-style drink.

How Many Drinks Do I Need For A Party?

How much of this recipe you make all really depends on how many guests you plan on having. This recipe makes about 20 servings, and considering that your guests might want seconds (if not thirds) of this frozen refreshment, you might want to make more than one batch!

How Long Do Fruit Slushies Last in the Freezer?

They will easily hold for 3 months in the freezer. When we want to enjoy them later in the year, and all the fresh berries are out of season and expensive, all we have to do is take the bag out of the freezer, thaw and add soda. Taa daa! Delicious frozen slushies.

How Do I Serve Fruit Slushies?

These slushies are great for a hot day treat or at a big party or gathering! If you’d like your next party to be a huge hit, serve your fruit slush in a giant punchbowl. Top the fruit slush with fresh cut fruit – my favorites are limes, cherries, or berries. 

If you are serving them individually I love to find a pretty glass  to showcase the slushies!

When Is The Best Time Of Year For Slush?

Now you might be thinking that a frozen slush might be something you only make during the summer time, but this recipe is still a hit no matter what time of year it is!

It’s a yummy addition to a refreshment table at a dinner party, a birthday party, or even a Christmas party! So feel free to whip some up whenever you get the craving. We use it to make movie nights seem special with the kids all the time!

Tips And Tricks For Making Homemade Slush

• Freezing. If using a container with a lid, place a piece of plastic wrap gently on top of the mixture, softly pressing to remove air. Place the lid on and freeze. If using a gallon bag, partially seal the bag, remove the air, finish sealing the bag and freeze.
• Making a Large Batch. An empty ice cream container works perfect for freezing the slush mixture for a large group.
• Garnish. You can add additional limes or maraschino cherries as garnish in the punch bowl or each cup.
• Make A Slush Float. Another fun option is to add 1 cup of frozen slush mixture to 6 individual large cups. Pour soda into each glass to make a fun slushy float-style drink!

NUTRITION

Serving: 1g | Calories: 58kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 114mg | Fiber: 1g | Sugar: 13g | Vitamin A: 42IU | Vitamin C: 27mg | Calcium: 19mg | Iron: 1mg

Artichoke dip

 My favorite.  I got from my HS pal and have not had another dip I like quite as much.  It's easy but packed with flavor and goodness & everyone enjoys.  So if in a crowd I would double the recipe, but put in separate baking dishes so it spreads out the dip.

Artichoke Dip

1 cup Mayo

1 small can green chilies, chopped

1 heaping cup of Monterey jack cheese grated

1/4 cup grated parmesean cheese

1 can artichoke hearts, plain, 13.75 oz. drain and chop (I put mine in pulse on food processor)

Bake 325 for 20 min. or until warm

Serve with tortilla chips, or other dipping foods of your choice

Zesty Spring Salad - lots of Citrus

 My sister in law Katie B Olson loves to make this salad and I'm now a new fresh favorite of mine for that burst of citrus ...  I also don't caramelize my pecans, but buy a bag, or 2,from Trader Joe's and they are simply heaven and I can't replicate nor have the patience to make them this delicious.

(Sorry I didn't snag a pic - but will try to add next time I make this ~) 

Refreshing Fruit Dip - light/fluffy/makes a bunch

    

I recently had this dip at Little Bear Bottoms water slide in Wellsville, Utah. I knew I had to call Katie B. Richardson and get her recipe.  Yeah for being 3 simple ingredients...  ENJOY

(Cream of Coconut - found in the drink margarita aisle)

Ingredients:
8 oz. cool whip
8 oz. cream cheese, softened
15 oz. bottle cream of coconut

Whip cream cheese until soft and then add the other ingredients.  Chill until ready to serve.   Such a refreshing treat to add to your fruit.

(add to watermelon, pineapple, red grapes, strawberries, kiwi, bananas might be my fav...)

Fresh Salsa

Heather shared this recipe from her sister-in-law, Ashley, and it is really yummy and easy. It is so good you can't stop eating it!

4 cans (14.5 oz.) Mexican style stewed tomatoes
1 can (4 oz.) mild green chilies
1 large green or red pepper, diced
1/2 red onion, diced
1 clove garlic
Juice of 1 lemon
2 green onions, sliced, white and green
1 T. cumin
1 small bunch cilantro, chopped
Salt and pepper to taste

Mix all ingredients together in a food processor until chopped coarsely.  Serve with tortilla chips. Stores well in the refrigerator for up to one week.  Makes about 9 cups.

*You can add a can of hot green chilies if you like more heat.

Bundles of Joy (Bacon-Wrapped Asaparagus)

Bundles of Joy(Bacon-wrapped asparagus)

 

1lb or 1 large bunch asparagus

4 slices of bacon or prosciutto

1 tsp olive oil

1/8 tsp pepper

 

Preheat oven to 400. Wash and pat dry asparagus. Separate into 4 equal sized bunches. Wrap each bunch with bacon, overlapping bacon as little as possible (this will prevent undercooked parts and allows more fat to render) use a toothpick if necessary on the underside of each bunch to help hold them together. Lay each bunch on a slotted pan or use a cooking rack on top of a baking sheet to allow the fat to drip away from the bacon. Drizzle with olive oil and sprinkle with pepper. Place in the oven 8-10 minutes or until the bacon is crispy and asparagus is tender.