Party Favorite - Taco Salad Dip

I can't remember a summer cookout at my parent's house that didn't have a Taco Salad Dip. Now that I have made it myself for a girls night I understand why! Its comes together quickly, its cheap, and it tastes amazing! Make this for game day, or like I did, for friends getting together!

The more level you can get your layers the better!

Taco Salad Dip
Serves a crowd


Ingredients
1 package cream cheese
1 8 oz. bottle taco sauce
1 12 oz. can black beans, drained and rinsed (or 1 2/3 cup home cooked black beans)
1 medium head romaine lettuce, shredded
1 8 oz. package montery jack shredded cheese
3-5 jalapeno pepper slices
1/2 pint grape or cherry tomatoes, chopped

Let the cream cheese come to room temperature in a mixing bowl. Pour entire bottle of taco sauce over this and beat with mixer until well combined. Spread mixture in the bottom of a 9 x 9" pan or similar sized container. Layer the black beans, tomatoes, and lettuce. Finish with the cheese. Garnish with chopped jalepanos. Let this sit in the fridge for about 1 hour before serving. Serve with tortilla chips and a spoon!

A couple of things to note, this is not a make ahead dish. It comes together quickly and can sit for about 1-2 hours before being served, it will get soggy if served the next day. If you want more spice try adding some hot sauce to the cream cheese mixture. This does well in a square glass container with no slope to the sides. You want to layer the ingredient level, it looks so pretty this way! While I don't recommend serving to guests the next day, save it for yourself, it still tastes good!

Toffee Pretzel Brownies

Do not lick the computer screen...get your own!

I was asked to bring a dessert to the Superbowl party we were attending. Now our friends are not exactly football fans, this was more a time to hang out and get our food on! I decided brownies were going to be the way to go, but I didn't want to just make regular chocolate brownies, so I stepped it up a bit by adding Heath Bar chips and crushed pretzels to the top before baking! These were such a hit, at one point our host asked if anyone would judge him for eating another one, his fourth!

I did cheat and use a boxed brownie mix, in my opinion they just come out better! I used a half sheet pan for these, using two Duncan Hines Dark Chocolate Brownie mix. After greasing the pan reserve 1 cup of the batter, pour the rest in and spread around. Sprinkle the top with 3-4 cups crushed (but not coarse) pretzels and toffee chips. Drizzle the reserved batter over this, it helps the keep all the pieces in place. Bake according to recipe on box. Stack with parchment paper inbetween layers. Let the diners be amazed!!

The wonderful Sweet as Sugar Cookies has asked me to be part of her Sweets for a Saturday blog! Swing over and check out all the good things she has collected!

Pasta e Fagioli

  

It has snowed and snowed, and then snowed some more over the last month. When it gets cold there is nothing that warms me better than a hearty soup or stew. I came across this recipe in Martha's Everyday Food magazine. I had been saving it for some time, and what a perfect opportunity to make it! Most ingredients I have on hand all the time, and it makes enough for leftover for a day or two. Hot, flavorful, and hearty - perfect for curling up on the couch with a movie or in front of the fire!

Pasta e Fagioli

serves 4

Ingredients

1 Tbsp olive oil

3 celery stalks, small dice

2 carrots, small dice

1 small sweet yellow onion, small dice

2 cloves garlic, minced

salt and pepper, to taste

1 pinch red pepper flakes

1 tsp dried oregano

1 28 oz can diced tomatoes

1 15.5 oz can canellini beans, drained

2 1/2 cups chicken or vegetable broth

1 Parmesan rind (optional) 

1 Cup small uncooked pasta, I used ditalini

1/4 Cup grated Parmesan cheese, for serving

In a medium heavy pot, like a dutch oven or pasta pot, heat oil over medium heat. Add celery, carrots, onion, and garlic. Season with salt, pepper, and red pepper flake. Cook until vegetables are soft, stirring occasionally, about 10 minutes. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to medium high and simmer until liquid thickens, about 5 minutes. Add pasta, partially cover pot, and cook for 10-15 minutes or until pasta is done. Add in beans until heated through. To serve remove cheese rind, serve with grated cheese. 

Shrimp Corn Chowder

Is the winter's storms getting you down? Need something warm to cuddle up with while you celebrate not having to work? I have just the winter dinner for you to try! Its easy to make (always good when you want to couch it on your day off) and inexpensive! While I would usually freeze soups that yield this amount, this one doesn't freeze well, so make sure you are in the mood for several corn chowder lunches!

Shrimp Corn Chowder
makes 8 servings


Ingredients
1/2 sweet yellow onion, small dice
1 large or two small Idaho potatoes, 1 inch dice
2 cans no-salt-added creamed corn
1 Cup milk (do not use skim, but any other percentage will work)
2 Tbsp butter
salt and pepper, to taste
1 Tbsp fresh or 1/2 Tbsp dried parsley
4-5 raw shrimp per serving 


Place onions and potatoes in a pan and just cover with water. Cover and bring to a boil. Remove lid and salt, cooking about 10 minutes or until potatoes are fork tender. Add both cans of creamed corn and heat through. Add the milk and butter and heat again, do not let this boil. Once the chowder is hot through taste and adjust your seasoning. 


Because there are only two people in my house hold I will not add the shrimp to the whole batch of chowder, I will cook it in individual servings. Peel the shrimp and rough chop them into 1/2 inch pieces. While chowder is hot and ready to serve stir in the amount needed for servings and let cook about 3 minutes, til opaque and pink. Garnish with parsley. 

You always want large pieces of lettuce for a Caesar salad

I served this up tonight with a big Caesar salad. My quick trick for croutons is to use up any crackers or left over bread you have hanging around. I used a focaccia cracker broken into smaller pieces. If you want to make your own croutons toast cubes of day old bread sprayed with olive oil and sprinkled with salt, pepper, and garlic. I have not attempted my own dressing, maybe later this year!