7 Layer Dip

Here is a basic, simple, yet delicious appetizer! We had this many times growing up! So yummy, and so easy!!!!



7 Layer Dip
submitted by Camille

1 16oz can Refried Beans
1 cup guacamole (I will only eat homemade)
1-1 1/2 cups sour cream
1 cup shredded cheddar cheese (we prefer Sharp Cheddar)
1/2 cup chopped tomatoes
1/4 cup diced olives
1/4 cup diced green onions

Heat refried bean in small saucepan until desired temperature (we like it to be at a warm to hot temp). Spread into a small glass dish (I used a 8x11.5 dish. You can also use a 9 inch pie dish). Spread guacamole over refried beans. Spread sour cream over guacamole. Sprinkle cheese, then tomatoes, then olives, then green onions over the top. Serve with either chips, crackers, veggies, or Taquitos. Enjoy : )

Skillet Nachos

I made these Nachos for dinner one night. They were great! Defiantly would be a fun dish to take to a party or something. I didn't add the Zucchini since we aren't fans of it, though.

Skillet Nachos
submitted by Michelle
(from The Sisters Cafe)

½ lb ground beef

1 medium green bell pepper, chopped (1 cup)

1 small zucchini, chopped (1 cup)

1 cup chili beans in chili sauce (from 15-oz can)

1 cup thick-and-chunky salsa, divided

Tortilla chips (the salted kind, of course!)

1 ½ c. shredded Monterrey Jack cheese (6 oz)

sliced ripe olives

diced fresh tomatoes

Brown ground beef. Drain and remove ground beef to a plate; set aside. Using the same pan, stir-fry bell pepper and zucchini for 2 minutes, or until crisp-tender. Stir in chili beans and ½ cup of the salsa; cook until hot. Stir in ground beef.

Line tortilla chips on a broiler safe pan. Spoon dollops of the mixture atop the chips. Sprinkle with olives and tomatoes (or you can add these after the nachos come out of the broiler). Sprinkle with cheese, to your liking. Put under broiler (not super close) until cheese is melted, only a couple of minutes.

Serve with remaining salsa.

Black Bean Enchiladas

I love Mexican and am always looking for new yummy Mexican dishes to try out. These Enchiladas were awesome! My Hubs and kids all loved it, too, and that is a feat in and of itself!

Black Bean Enchiladas

submitted by Michelle

(from Sisters Cafe)

Flour tortillas
shredded Colby Jack cheese


Sauce:
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (or more if desired)
juice from canned tomatoes and chilies

Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes and chilies, drained
1 can (15 oz) black beans, drained and rinsed


Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese . Bake at 350 degrees for 20 to 30 minutes.

Sauteed Shrimp on Warm Black Bean Salad

Made this simply light and delicious dinner last week!! So yummy and very healthy. Sometimes different recipes can scare me, because I think they will be alot of work. That was how this one was. I had gotten a Good Housekeeping magazine from someone awhile ago, and found this recipe in it. It sounded and looked so yummy, but I thought it was going to be alot of work!!! It was really quite easy and didn't take a whole lot of time either!! Always a plus!!




Sauteed Shrimp on Warm Black Bean Salad
submitted by Camille

1 1/4 lbs shrimp, shelled and deveined
2 tsp. olive oil
1 lime
1 small onion, chopped
1 medium red pepper, chopped
1 tsp. ground cumin
1 can (15-19oz) black beans, rinsed and drained
2 Tbsp. chopped fresh cilantro leaves

Sprinkle shrimp with 1/4 tsp salt and 1/8 tsp pepper. In 12 inch nonstick skillet, heat 1 teaspoon olive oil on medium heat. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.

Meanwhile, from lime, grate 1 tsp peel and squeeze 2 Tbsp juice. Set aside.

Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 tsp olive oil on medium heat 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 tsp salt, and 1/4 tsp pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.

Creamy White Chili

This Chili is so yummy!!! I found it over at My Kitchen Cafe. It is not too hot, yet it still has a good kick to it....my kind of Chili!!!! I have made this a few times now for some of our family gatherings and had gotten requests for the recipe. Here it is...once again, My Kitchen Cafe did not disappoint ; ) Thanks Melanie!!!




Creamy White Chili
submitted by Camille
(from My Kitchen Cafe)

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.