Seven Layer Dip Cups

This recipe is familiar to all of us, but its presentation caught my eye right away.  A friend of mine brought this seven layer dip in individual servings to our last stamping club, and I'm stealing the idea to take to a ladies event tonight.  Thanks for sharing, Kim!  Here is the recipe just in case you want to use the idea, too.  Kim won't mind.  She's a sweetheart. 

Ingredients:
2 cans refried beans
1 package taco seasoning
2 cups guacamole
1 8oz. container sour cream
2 cups salsa or pico de gallo
1 cup shredded cheese
2 tomatoes
1/2 bunch sliced green onions
1 small can sliced black olives, drained
9 ounce plastic tumblers
tortilla chips

Directions:
In a small bowl, mix refried beans and taco seasoning.  Layer the ingredients in each cup in the following order:  beans/taco seasoning mix, sour cream, guacamole, salsa, shredded cheese, tomatoes, olives, and green onions.  Store in the refrigerator until serving time and serve with chips. I used Frito Scoops.  This recipe makes about 12 nine ounce cups. 

Kim obtained this recipe from this great blog:  www.sixsistersstuff.com 

Rotel Cups

I found this appetizer on one of my favorite cooking blogs and had to try it.  There was only one problem.  It had Rotel tomatoes in it.  I'm always a little leery of using this delicious product.  When Darlin Arlin and I were first married, I added Rotel to a pot of chili.  He asked me if I was trying to kill him.  His Yankee tastebuds just weren't used to the spice we use in the south.  Well, I'll have you know that he's come a very long way since those early days of marriage.  He actually likes spicy food now and doesn't even complain anymore if I put pepper in the mac and cheese.  Ok, back to the recipe.  Here are the things you'll need to make this tasty appetizer:

3 pkgs. mini fillo shells (in the freezer section of the grocery store)

1 can Rotel, mostly drained (of course, I used mild)

1 bag real bacon bits

1 1/2 cups shredded colby and monterey jack cheese

1 cup mayonnaise

Mix Rotel, bacon bits, and mayonnaise in a bowl.

Add cheese.  Stir.

Now fill the shells.  I just used a tablespoon of filling at first to make sure I had enough of the mixture to go around.  Then, I went back and added a little more to those that needed it.  

Bake at 350 degrees for 15-20.  They will be hot and bubbly when done.  

I hope you enjoyed learning about these tasty treats today.  

Potato Soup and Beer Bread

If these cold winter nights are chilling you to the bone, here are two recipes that will warm you right up! Plus, they couldn't be easier to make! 

Potato Soup

30 oz bag of frozen shredded hash brown (I used OreIda)

3 (14 oz.) cans of chicken broth

1 can cream of chicken soup

1/2 of a chopped onion

1/4 t. ground pepper

1 (8 oz.) package of cream cheese (not Fat Free...It won't melt)

Place all ingredients in a large pot except the cream cheese.  Bring the mixture to a boil stirring often.  Cook on a medium heat setting for about thirty minutes.  You'll want to continue to stir often.  Add the block of cream cheese and continue to cook until it melts...approximately thirty more minutes.  Serve with crumbled bacon, shredded cheese, and chopped green onions.

I understand that this recipe can also be made in the crockpot.  Follow the directions above cooking ingredients for 6-8 hours.  Add the cream cheese the last hour of cooking. 

Beer Bread

3 cups self rising flour

1/4 c. sugar

1 bottle beer

1 stick melted butter

In a large mixing bowl, combine the first three ingredients.  Loosely press into an 8x8 inch pan.  Bake at 350 degrees for 30 minutes.  Remove bread for the oven and pour melted butter on top.  Bake the bread an additional 10 minutes.  Cut into squares and serve hot. 

I got both of these recipes from this amazing blog .

Thanks for stopping by my blog.  Let me know if you have any questions!

Here's another great recipe for you...Double Meat Taco Dip.  I made it for my stamping ladies, and they gave it two thumbs up.  It's a tasty appetizer but is hearty enough to eat on one of those informal evenings for dinner.  Pair it up with a salad, and you've got a meal!  I'll warn you that this recipe will feed quite a few people...probably 10-12.  I'll definitely half it when I make it again for my family of three.  Here are the ingredients:



Double Meat Taco Dip

2 (8 oz) packages of cream cheese, softened

1 pound lean hamburger

1 pound sausage-I used HOT Jimmy Dean's

16 oz jar of Pace Picante Sauce

2 c. grated colby/monterey jack cheese

Cook the hamburger and sausage together.  Drain.  Return the meat to the pan and add the picante sauce.  Simmer for about fifteen minutes.  In the meantime, spread the cream cheese in the bottom of a 9x13 inch pan.   Top with meat and then grated cheese.  Bake at 350 degrees until the cheese melts.  Serve with Frito Scoops.   

***I got this awesome recipe from http://pearls-handcuffs-happyhour.blogspot.com/

Our scrapbooking retreats wouldn't be complete without Grisel's Wild Buffalo Dip.  At about 1:00 in the morning when dinner is a faded memory, we bring out the dip.  Don't deny it girls.  You know who you are!  To make this wonderful appetizer, you'll need the following ingredients:

Grisel's Wild Buffalo Dip

2 cups cooked, chopped chicken

Frank's Red Hot Sauce (to taste)

1 8 oz. bottle of Bleu Cheese Dressing

1 8 oz block softened cream cheese

grated sharp cheddar cheese

Mix the cream cheese and salad dressing until well blended.  Add chopped chicken and stir. Place this mixture in a small baking dish.  My dish was about 7x7 inches.  Pour on the hot sauce.  I added a generous amount so that I pretty much saw a sea of red with very little of the white mixture peeking through.  Top this with grated cheese.  Bake in a 350 degree oven until the cheese melts.  Serve with tortilla chips, triscuits, or cut up celery.  Prepare to be amazed!