7-Layer Mexican Appetizer

This was the last appetizer that I made for the party.  The ingredients are not what the picture was!  So, I improvised a bit.  This appetizer turned out really good and everyone really seemed to enjoy it!  There was none left!  I will give you the original recipe and then told you what I changed!

7-Layer Mexican Appetizer

16 ozs refried beans

2-3 avocados

1 lime

salt

16 ozs sour cream

114 ozs taco seasoning

1 bunch green onion (chopped)

black olives

2-3 tomatoes (chopped de-seeded)

2-3 cups sharp cheddar cheese (grated)

chips (nacho) 

 

1.	Layer #1: Spread the entire can of refried beans on a dinner-sized plate/platter.
2.	Layer #2: Mash the avocados with a little fresh lime juice & salt to taste. Spread avocado evenly over refried beans.
3.	Layer #3: Mix the taco teasoning into the container of sour cream. Spread this evenly over the avocado layer.
4.	Layer #4: Chopped green onion.
5.	Layer #5: Sliced black olives.
6.	Layer #6: Chopped tomatoes--I like to remove the seeds before chopping so it does not turn into 7-Layer Soup.
7.	Layer #7: Freshly grated sharp cheddar cheese.
8.	Serve with Nacho Chips--I like to get the nacho chips from a local Mexican restaurant.

 

Layer #1: Spread refried beans onto a 9-in x 13-in pan.

Layer #2: Mash the avacados with a little lime juice, salt, and garlic powder. Spread avacado evenly over refried beans.

Layer #3:  Mix the taco teasoning into the container of sour cream. Spread this evenly over the avocado layer.

Layer #4: Spread salsa evenly over sour cream

Layer #5: Chop lettuce and spread over sour cream.

Layer  #6:  Sprinkle taco cheese over lettuce.

Layer #7:  Slice black olives (1 can) and place over cheese.

 

 

You can make whatever layers you would like and have fun with this recipe.  Just make sure your layers don't get soupy so that you can't scoop it. I served with tortilla chips!  Enjoy!

 

Mexican Margarita Trifle

I recently purchased a 3 in 1 glass trifle bowl/punch bowl/dessert holder/ chip dip server.  I have been wanting to make a trifle so bad!  As soon as I saw this recipe, I knew it was the one to make for my Cinco De Mayo Mark. Party!  This recipe was delicious and rich!  It's different layers are unique and full of flavor!

Mexican Margarita  Trifle

18 oz white cake mix (prepared according to package directions in a 9-in x 13-in pan and cooled)

14 oz flaked coconut (sweetened)

42 oz sweetened condensed milk

1 1/4 cups juices (key lime)

3 cups heavy whipping cream

3 Tbsps sugar

1/4 cup tequila

1.	In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely.
2.	In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside.
3.	In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form.
4.	Cut cake into small chunks.
5.	Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut.
6.	Repeat two more times.
	Chill in the refrigerator for two hours or until ready to serve.  You can find the key lime juice at a liquor store or at a grocery store.  I found mine at tops, on a top shelf near the lemon juice!  If you don't like lime I wouldn't try this recipe.  The key lime is very strong!  Also, you can substitute whipping your own cream and using Cool Whip to save on time.  I also did not use a lot of tequila in mine. Enjoy!

Crock Pot Mexican Chicken Dip

I threw a Cinco De Mayo Mark. Party and of course had to make some Mexican dishes.  This was the first one I made!  It was super delicious and very easy to make! Just throw everything in the crock pot and walk away!

Crock Pot Mexican Chicken Dip

Yield: 12 Servings

4 boneless chicken (breasts)

10-3/4 ozs cream of chicken soup

12 ozs cream cheese

1 cup shredded cheddar cheese

1/2 cup salsa

1 cup mayonnaise

1.	Boil and shred chicken breast.
2.	Combine all ingredients in crockpot.
3.	Cook on low for at least 3 hours.
4.	Serve with chips or crackers.

 

 I served with tortilla chips!  This dip is full of flavor and once you try some you won't want to stop eating it!  I think everyone really seemed to like it!  This will be a great success at any party! Enjoy! 

Penne and Smoked Sausage

My boyfriend and I are both hunters and my boyfriend got a deer last season.  Needless to say, we have a lot of venison in our freezer.  I am always looking for new recipes to use up the venison.  I found this recipe to use some of our sausage with!  I do have to admit that my boyfriend made this for us the other night so I won't have any changes that I made.  It was delicious though!

Penne and Smoked Sausage

Yield: 6 servings

2 Cups uncooked penne pasta
1 Lb. smoked sausage, cut into 1/4-inch slices
1-1/2 Cups 2% milk
1 can (10-3/4 oz) condensed cream of celery soup, undiluted
1-1/2 Cups cheddar french fried onions, divided
1 Cup (4 oz) shredded part-skim mozzarella cheese, divided
1 Cup frozen peas

1. Cook pasta according to package directions.  Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes; drain.  In a large bowl, combine milk and soup.  Stir in 1/2 Cup onions, 1/2 Cup cheese, peas and sausage.  Drain pasta; stir in sausage mixture.

2.  Transfer to a greased 9-in x 13-in baking dish.  Cover and bake at 375 degrees for 25-30 minutes or until bubbly.  Sprinkle with remaining onions and cheese.  Bake, uncovered, 3-5 minutes longer or until cheese is melted.

Feel free to use whatever sausage you want and Enjoy!

Fruit Pizza

For my second book club meeting we decided to do different pizza's!  I decided I wanted to make a fruit dessert pizza!  My best friend's mom makes a delicious fruit pizza so I called her for her recipe.  Well she had a basic recipe that you could change however you wanted to. So, I will try the best I can to write down the recipe I did, because I improvised as I went.

Fruit Pizza

2 containers pre-made sugar cookie dough
1-2 (8oz) cream cheese, softened
1 small container (single serving) greek yogurt
powdered sugar as needed
milk as needed
assorted fresh fruits
lemon juice

1.  Preheat oven according to cookie dough instructions.
2.  Roll out cookie dough on greased 9-in x 13-in pan.  Try not to press it down firmly in the pan.
3.  Bake cookie dough 10-12 minutes or until cookie dough is lightly browned.
4.  Meanwhile mix cream cheese and yogurt until smooth.  Add powdered sugar and milk as needed until consistency is smooth but not runny.
5.  Spread cream cheese mixture over cookie dough.  Add fruit as desired
6.  Drizzle with chocolate or caramel.

(Place banana and apples in lemon juice to prevent from browning.)

My fruit pizza did not quite taste like my friend's mom.  Hers was a bit sweeter than mine. Instead of using greek yogurt, I think I would use plain yogurt next time.  I drizzled mine with caramel where she drizzled hers with chocolate.  Use whatever fruit you want with this recipe to meet individuals needs and have fun!  Enjoy!

Eggplant-Portobello Sandwich Loaf

My boyfriend loves Portobello mushrooms.  I wasn't sure how I felt about them as I like some mushrooms, depending on how you cook them.  It's the same with eggplant.  I've had it before and really liked it and I've had it before and didn't like it so much.  When I saw this recipe, I thought it would be a taste challenge for me.  This recipe was really stepping out of my comfort box when it comes to food.  It turns out that this recipe was great! 

Eggplant-Portobello Sandwich Loaf

Yield: 4 Servings

1 loaf (1 lb.) Italian bread
1/2 Cup olive oil
2 tsps. minced garlic
1 tsp. Italian seasoning
 1/2 tsp. salt
1/4 tsp. pepper
1 large eggplant (1 lb.), cut into 1/2-inch slices
1 package (6 oz.) sliced portobello mushrooms
1 Cup marinara sauce
2 Tbsp. minced fresh basil
4 oz. smoked fresh mozzarella cheese, cut into 1/4-inch slices

1. Cut bread lengthwise in half.  Carefully hollow out top and bottom, leaving 1/2-inch shell; set aside.  In a small bowl, combine the oil, garlic, Italian seasoning, salt and pepper.  Brush over eggplant and mushrooms.

2.  Grill, covered, over medium heat for 3-5 minutes on each side or until vegetables are tender.  Spread half of the marinara sauce over bottom of bread.  Top with eggplant and mushrooms.  Spread with remaining sauce; top with the basil and cheese.  Replace bread top.

3.  Wrap loaf in a large piece of heavy-duty foil (about 28-in x 18-in); seal tightly.  Grill, covered over medium heat for 4-5 minutes on each side.

I only did a few things differently with this recipe.  I did not have fresh basil so I just used dried basil.  I also used my George Forman Grill to cook the eggplant and mushrooms.  We did not have our grill at the time.  This worked out great though!  The eggplant was not mushy and I seasoned as I cooked them.  I could not find the smoked mozzarella cheese so I just used regular fresh mozzarella and it was great.  Also since I didn't have a grill I just placed the whole loaf in the oven and baked it for about 10-15 minutes or until the cheese melted. This loaf is quite hearty and you really don't miss meat, even though my boyfriend would add pepperoni the next time!  Enjoy!

Side note:  You can save the hollowed out bread pieces to use as bread crumbs or stuffing!

Corn 'N Crab Cakes

I have tried many different crab cakes and sometimes they are good and sometimes they are not so good.  A lot of times, crab cakes are more breading and not so much crab.  My boyfriend and I really enjoy seafood, so when I saw this recipe I really wanted to try it.  I have never made crab cakes before so this was going to be my first go at it.  These were phenomenal!  They are quite full of crab and you can taste the crab!  They are not all breading and the corn really gives these crab cakes a unique taste!

Corn 'N Crab Cakes

Yield: 4 servings

1/2 Cup frozen whole kernel corn, thawed
4 medium green onions, chopped (1/4 Cup)
1/3 Cup fat free mayonnaise or salad dressing
1 Tbsp. 40%-less sodium taco seasoning mix
2 Cans (6oz each) white crabmeat, drained, cartilage removed
1 egg or 2 egg whites
2 Tbsp. water
1/2 Cup unseasoned dry bread crumbs
3 Tbsp. chunky-style salsa

1.  Line cookie sheet with waxed paper.  In medium bowl, mix corn, onions, mayonnaise, taco seasoning mix and crabmeat.  Shape into 8 patties, using slightly less than 1/4 Cup for each.  Place on cookie sheet; freeze 15 minutes.

2.  Heat oven to 450 degrees.  Spray another cookie sheet with cooking spray.  In shallow bowl, beat egg and water with wire whisk or fork until blended.  Place bread crumbs in another shallow bowl.

3.  Dip each patty into egg mixture, coating both sides, then coat with bread crumbs.  Place on sprayed cookie sheet.  Bake 15 minutes; turn patties.  Bake about 10 minutes longer or until golden brown.  Serve with salsa.

1 Serving=180 calories

I did not add the onion to this recipe.  I didn't feel that anything was missing without it.  Definitely serve these with the salsa!  The salsa adds a cool consistency when you combine it with the crab cakes to eat.  When coating the patties in egg and bread crumbs, you can use a fork or spatula to turn them, which may be easier.   Enjoy!

Turtle Bars

I often make goodies for the men at my boyfriend's old job.  They truly enjoy anything I make them.  They were whining that "they needed baked goods or they were going to die!"  So I wanted to try something new for them!  I found this recipe and I immediately wanted to try it.  I really haven't met anyone who doesn't love chocolate turtles.

Turtle Bars

Yield: About 8 Dozen

2 Cups all-purpose flour
1 Cup packed brown sugar
1/2 Cup butter, softened
1 Cup pecan halves
   Topping:
2/3 Cup butter
1/2 Cup packed brown sugar
1 Cup (6oz) semisweet chocolate chips

1.  In a mixing bowl, beat flour, sugar and butter on medium speed for 2-3 minutes.  Press firmly into an ungreased 9-inch x 13-inch baking pan.  Arrange pecans over crust

2.  Combine butter and brown sugar in a heavy saucepan.  Bring to a boil; boil for 1 minute, stirring constantly.  Pour over pecans.

3.  Bake at 350 degrees for 18-22 minutes or until bubbly.  Sprinkle chocolate chips on top; let stand for 3 minutes.  Spread chocolate but allow some chops to remain whole.  Cool completely; cut into small squares.

Of course my boyfriend and I had to sample these squares before I gave them away.  We tried them while they were still warm and gooey.  They were delicious!  These were very simple to make!  These were also very good after they had cooled!  The guys at his old work loved them and were very happy to receive these goodies!    Enjoy!

Taco Crescent Bake

I love everything taco's!  Even though a lot of taco recipes are similar I really enjoyed this hearty recipe.  It was quite filling and all the flavors mixed together worked very well.  I decided to try out this recipe on my boyfriend's sister when she came over for dinner.  We were all full and happy at the end of the meal and there were even leftovers for the next day!

Taco Crescent Bake

 Yield: 8 servings

1 tube (8oz) refrigerated crescent rolls
2 Cups crushed corn chips, divided
1-1/2 lbs. ground beef
1 can (15oz) tomato sauce
1 envelope taco seasoning
1 Cup (8oz) sour cream
1 Cup (4oz) shredded cheddar cheese

1.  Unroll crescent dough into a rectangle; press onto the bottom and 1 inch up the sides of a greased 13-inch x 9-inch baking dish.  Seal seams and perforations.  Sprinkle with 1 Cup of chips; set aside. 

2.  In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in tomato sauce and taco seasoning; bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes.  Spoon over chips.  Top with sour cream, cheese and remaining chips.

3. Bake uncovered at 350 degrees for 25-30 minutes of until crust is lightly browned. 

I followed this recipe and did not change anything.  The crescent crust on the bottom is something unusual and gives a great dimension to this recipe.  The crunch of the corn chips is great and brought this altogether.  I will definitely make this recipe again.  Enjoy!

Meatball Pizza Subs

My boyfriend really loves subs so when I saw this recipe I really wanted to try it.  We often don't have subs at home for dinner.  These pizza meatball subs were great!  They are full of flavor between the pepperoni, sauce, cheese and meatballs.  If you like subs and want to make them at home, I would try this recipe!

Meatball Pizza Subs

Yield: 4 servings

1-1/3 Cups Pizza Sauce
4 Submarine buns, split and toasted
1-1/3 Cups shredded part-skim mozzarella cheese
20 Slices pepperoni
1 package (12 oz) frozen fully cooked Italian meatballs, thawed
Italian seasoning to taste

1.  Spread 1/3 cup pizza sauce on the bottom of each bun.  Top each with 1/3 cup cheese, five slices of pepperoni and three meatballs; sprinkle with Italian seasoning.   Replace tops.

2.  Wrap each sandwich in foil.  Bake at 400 degrees for 10-12 minutes or until heated through.

I really didn't measure with these sandwiches.  Just use as much sauce, pepperoni and cheese as you want!  I also used stuffed meatballs. They were sooo good.  The added flavor of these meatballs with the extra cheese was amazing!  I cut the meatballs in half and placed the flat side down to make the sandwiches stay together better and easier to eat.  Enjoy!