Taco Dip

Taco Dip (that mom made)

2 8oz cream cheese
1 8oz sour cream
1 16oz refried beans
1 pkt. taco seasoning
lettuce, tomatoes, cheese

Spread refried beans in bottom of jellyroll pan (or 9x13...it will just be thicker). Mix cream cheese, sour cream, and taco seasoning together and spread on top of refried beans. Top with lettuce, cheese, and tomatoes.Serve with tortilla chips.

Fruit Salsa

Fruit Salsa with Baked Cinnamon Tortilla Chips (from here)


Notes: I haven't made this yet, so notes are from original site.

• 1 kiwi, peeled and diced
• 1 Golden Delicious apples – peeled, cored and diced
• 4 oz. raspberries
• 8 oz. of strawberries, diced
• 1 Tablespoons white sugar
• 1/2 Tablespoon brown sugar
• 1 1/2 Tablespoons fruit preserves, any flavor (I used my strawberry freezer jam)
• 10 small flour tortillas (the fajita size that’s about 7 inches)
• 4 Tablespoons melted butter (or butter flavored cooking spray)
• 2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees.
3.Coat one side of each flour tortilla with melted butter (or butter flavored cooking spray). Sprinkle tortillas with desired amount of cinnamon sugar. Using a pizza cutter, cut each tortilla in half and then cut each half into 4 wedges. Arrange in a single layer on a large baking sheet. (if using cooking spray, spray tortillas again with cooking spray).
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny. Serves around 5-6.

Blackened Tilapia

Blackened Tilapia (from here)

Notes: This was SO good. I really liked the lemon juice sprinkled on it and loved the fish served over bread! It was definitely a keeper recipe.

3 tbsp. paprika

1 tbsp. onion powder

1 pinch garlic powder

1 tsp. ground white pepper (didn't have so didn't use)

1 tsp. ground black pepper (probably didn't end up with this much because I'm impatient)

1 tsp. cayenne pepper (I didn't add this until I had seasoned the pieces that I wanted and then added it for Brandon, but I definitely didn't add a full tsp. That would be so so spicey. I probably added a little more than 1/4 tsp. and B liked it like that)

1 tsp. dried oregano

1/2 tsp. celery seed (I didn't have this, but I did have celery salt so I used that. I have no idea if they even give the same flavor! I didn't use a full 1/2 tsp just in case.)

1 tbsp kosher salt (I didn't use this much and cut it down even more since I used celery salt)

1 lb. tilapia fillets

lemon juice (fresh or not..I didn't use fresh)

white bread

The recipe says to put the spices on the fish and let sit for 30 minutes, but I didn't do this. I just dipped the fish directly into the spices and put it on the hot skillet. It was sooo so good! The lemon juice had a nice tangy flavor drizzled on. I think next time I would drizzle even more on mine! The bread was also a really good. We just put the fillets on one slice of bread. Will definitely make again!

Sugar and Spice Sweet Potatoes

Sugar and Spice Sweet Potatoes (from here)

Notes: This was DELICIOUS. I made my changes from the original recipe in the notes below.

Boil the sweet potatoes until soft, take off the skins, and then cut them into slices 1/2 inch-ish thick. Brush tops with melted butter.

Combine the following:
1 1/2 tbsp light brown sugar
1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp chili powder
1/2 tsp. paprika
1/4 tsp. onion powder
1/4 tsp. chipotle chili powder (didn't have this, so I didn't use it)
1/8 tsp. garlic powder
1/4 tsp. coarse ground pepper

Sprinkle the tops of the sweet potatoes with half of the spice mixture. Roast or fry them in a pan with butter or olive oil.

Turn them over and sprinkle with remaining seasoning. Make sure you get a golden crust on the potato.

I did them in the skillet with olive oil. I loved the flavor!

Cinnamon Sugar Pull-Apart Bread

Cinnamon Sugar Pull-Apart Bread (from here)

Notes: I haven't made this yet, so all of the notes are from the link that I got it. I REALLY want to make it though. It looks delicious and pretty (check out the link for photos)!!

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9×5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

Spinach and Artichoke Dip

Spinach and Artichoke Dip (from here)

Notes: Haven't made this yet, but I LOVE this stuff, so I'm looking for recipes to try. I also think this one and this one might be good options. The one below is suppose to be like Applebee's which I really like.

1 10oz box frozen chopped spinach, thawed
1 (14oz) can artichoke hearts, drained and roughly chopped
1 cup shredded paremesan-romano cheese mix
1/2 c. shredded mozzarella cheese
10 oz. prepared alfredo sauce
1 tsp. minced garlic
4 oz. softened cream cheese
pepper (optional)

Preheat oven to 350. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (8x8). Bake for 25 to 30 mins or until cheese are bubbling and melted. Serve with chips or bread.

One review also said they put everything into a small crock pot on high for 30 mins or low for an hour and it was good to go.

Easiest Chicken Pot Pie

Easiset Chicken Pot Pie

- Premade pie crusts (Pillsbury if there's a sale. Kroger if there's not.)
- 1 can cream of chicken soup
- Enough frozen mixed veggi's (with green beans) to fill a pie pan
- chicken (we prefer rotisserie chicken)
- salt and pepper to taste

Thaw veggie's and mix with chicken, soup, and salt and pepper. Put in pie crust. Add top crust. Bake according to pie crust directions.