Thursday, June 30, 2011
Wednesday, June 29, 2011
I made the best cheese dip I've ever had. Oh my goodness. I ate it and ate it and now I want more.
1 (16-ounce) can refried beans
3 large avocados
3 tablespoons fresh lime juice
2 (8-ounce) containers nondairy sour cream
1 packet taco seasoning
1/2 cup diced mild green chiles, drained
5 tomatoes, chopped
2 cups shredded Cheddar cheese
Preheat the oven to 350 degrees.
Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish.
Pit and peel the avocados, and place in a bowl.
Mash the avocados together with the lime juice, and spread on top of the refried beans.
Stir together the sour cream and taco seasoning, and spread over the avocado.
Sprinkle the chiles over the sour cream.
Add the tomatoes, and sprinkle with the cheese.
Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.
Serve warm or at room temperature.
Tuesday, June 28, 2011
Monday, June 27, 2011
Friday, June 24, 2011
Thursday, June 16, 2011
HEAT grill to medium-high heat.
GRILL corn 15 min. or until kernels are browned and tender, turning occasionally; cool slightly. Meanwhile, grill squash and zucchini 5 min. or until tender, turning occasionally.
CUT kernels off cobs; place in medium bowl. Chop squash and zucchini. Add to corn with tomatoes; mix lightly.
MIX dressing, lemon juice and garlic. Add to vegetable mixture; mix lightly. Top with Parmesan and basil.
This recipe came in the Kraft magazine last month. It was super good and easy. The downside is that I saved it for leftovers and its not so good as leftovers. Definitely a keeper.