Monthly Archives: June 2012

Black Bean and Corn Scoops

Black Bean and Corn Scoops


  • 2 cups sweet corn kernels, drained
  • 1/2 c canned black beans, rinsed thoroughly
  • 1 c mild salsa
  • 1 bunch green onions, diced
  • 1/2 avocado, peeled and coarsely chopped
  • Juice of 1/2 lime
  • 1/4 c chopped fresh cilantro
  • 1 bag tortilla chips

1. Combine corn, beans, salsa, onions, avocado, lime juice, and cilantro in nonmetal bowl. Toss well.

2. Cover; let stand 30 minutes to 1 hour to blend flavors.

3. Spoon onto tortilla chips and place on a serving dish.

Recipe found in Walmart Halftime Favorites

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Posted by on June 23, 2012 in Appetizer, Dip, Side Dish


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Mexican Layered Sandwich

Mexican Layered Sandwich


  • 4 8 inch flour tortillas
  • 1/2 c shredded lettuce
  • 1/2 pound thinly sliced cooked turkey
  • 1/2 c shredded cheddar cheese
  • 1/2 c guacamole
  • 1 can (2 1/4 oz) sliced ripe olives, drained
  • 1/3 c chopped bell peppers
  • 3 medium green onions sliced
  • 2 T chopped fresh cilantro
  • 1/4 c sour cream

1. Place 1 tortilla on serving platter. Top with lettuce, half of the turkey and another tortilla.

2. Reserve 1 T guacamole; spread remaining guacamole evenly over second tortilla. Sprinkle with half each of the cheese, olives, bell peppers, and green onions.

3. Top with third tortilla and remaining turkey; sprinkle with cilantro. Top with remaining tortilla. Spread sour cream evenly over sandwich. Sprinkle with remaining cheese, olives, bell pepper and green onions. Top with reserved guacamole.

4. Serve immediately, or cover and refrigerate up to 3 hours. To serve, cut into 6 wedges. Serve with Salsa.

Recipe found in Betty Crocker Simple Meals July/August 2000


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Guacamole Goal Post Dip

Guacamole Goal Post Dip


  • 1 can (16 oz) refried beans
  • 1 1/2 c salsa
  • 1 3/4 c shredded cheddar cheese, divided
  • 16 oz guacamole *
  • 1/3 c finely chopped cilantro or parsley
  • 1/3 c sour cream
  • whole pitted ripe olives

* Note: I use home-made guacamole: 3 large avocados, 1/4 cup onions, dash of salt and lime juice. Cut the avocados in half, remove the pit, and scoop into a bowl. Add a dash of lime juice then use a fork to poke holes in the avocados, holes make it easier to mash. Using the fork, mash the avocados until smooth. Add the onions and salt, stir, and taste. You can control how it tastes, if you love onions, add a little more, if you like salt (I do), add a dash more salt or lime juice.

1. Spread beans onto bottom of 11 x 7 or 13 x 9 glass casserole dish. You can also use a plastic equivalent if you’re taking this to party. Top with salsa and 1 1/2 cup cheese.

2. Carefully spoon guacamole over cheese and sprinkle with cilantro.

3. Take a plastic sandwich bag and cut one of the corners off, forming a small opening. Fill bag with sour cream and pipe yard lines on top of the guacamole to resemble a football field.

4. Sprinkle the remaining 1/4 cup cheese in the end zones. Place the olives on dip to resemble football players, 11 on each side. Serve with tortilla chips.

Recipe found in Favorite Brand Name Recipes Holiday Fun

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Posted by on June 23, 2012 in Appetizer, Dip, Side Dish


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Herbed Tuna Dip

Herbed Tuna Dip


  • 1 can (3 oz) tuna, drained
  • 2 T chopped carrots
  • 2 T chopped celery
  • 1 c plain nonfat yogurt, as needed
  • 1 T chopped fresh parsley
  • 1 t Dijon mustard
  • 1 t lemon juice
  • Crackers

1.Stir the tuna, carrots, celery, parsley, mustard, and yogurt (1 T at a time).

If you want the dip to be wetter, add more yogurt.

If you want more kick, add mustard.

If you want a pinch of freshness, add 1 T cilantro.

Recipe found in Campbell’s Kitchen


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Carrot Cake with Vanilla Cream Cheese Frosting

I’m not a huge sweets fan, but I LOVE this carrot cake recipe. There’s just something about the combination of cream cheese frosting and carrot cake that is oh so delicious. I’ve cut back on the amount of oil and sugar used in traditional carrot cakes (you won’t miss it, I promise!) so there is less guilt when you go back for seconds, and you will. I also don’t believe in adding raisins or nuts or any other funny business to carrot cake. I think additions like those ruin the cake. I hope you love this recipe as much as I do. It’s always a big hit at parties and work events.

Carrot Cake
Carrot Cake

Cake Ingredients

  • 3 c finely shredded carrots
  • 2 c flour
  • 3/4 c sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp allspice
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 3/4 c vegetable oil
  • 4 eggs

Icing Ingredients

  • 16 oz cream cheese, softened *
  • 2 c powdered sugar
  • 1 tsp vanilla

* Note: If you use 2 8 x 8 round cake pans and cut each layer in half to form 4 total layers, you’ll need 24 oz of cream cheese instead of 16. That’s how I usually make my cakes.

1. Preheat oven to 350. PAM a rectangular 9 x 13 or 2 8 x 8 round cake pans.

2. Combine the flour, sugar, baking powder, baking soda, cinnamon, allspice, ground ginger, ground cloves, and nutmeg in a large mixing bowl and stir until the spices are evenly distributed. Stir in the carrots.

3. In a small bowl, scramble the eggs. Add the eggs and oil to the dry mixture and beat until the mixture is smooth wet. The batter will be thick, don’t worry, it will rise in the oven.

4. Pour into the cake pan and back 20-25 minutes for the rectangular pan or bake for 30-35 minutes for the 2 rounds. Cool before frosting.

5. In a medium mixing bowl, combine the cream cheese and vanilla and blend until smooth. Slowly add the powdered sugar and blend until smooth. Spread the frosting evenly between layers and over cake.

Serve immediately or refrigerate before serving. Refrigerate left-overs.

Note: If anyone would like to know how I piped the carrots onto the cake, let me know and I’ll be happy to include instructions.

Carrot Cake

Recipe created by Me! : D

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Posted by on June 23, 2012 in Sweets


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Blueberry Coffee Crumble Cake

Blueberry Coffee Crumble Cake


  • 2 c plus 2 T flour, divided
  • 1 c sugar, divided
  • 2 1/2 T baking powder
  • 3/4 tsp salt
  • 1/4 c shortening
  • 3/4 c milk
  • 1 egg
  • 2 c blueberries
  • 1/2 tsp cinnamon
  • 2 T butter, softened
  • 1/4 tsp vanilla
  • 1 1/2 – 2 tsp hot water

1. Preheat oven to 350 degrees. Cut parchment paper large enough to cover the bottom of a 9 inch springform pan. Leave 1 inch of excess paper around. Spray the springform pan with PAM.

2. In a mixer bowl, blend 2 cups flour, 3/4 c sugar, baking powder, salt, shortening, milk, and egg. Beat for 30 seconds. In a small bowl, combine the blueberries with 1 T flour. Gently stir the bowl to coat each blueberry in flour. Gently fold the blueberry mixture into the cake batter. Spread the batter into the prepared pan

3. Mix 1/4 cup sugar, 2 T flour, cinnamon and butter in a separate bowl until crumbly. Top batter with this mixture and bake 35-45 minutes or until inserted toothpick comes out clean.

4. Remove springform and let cool 10-15 minutes.

5. Mix powdered sugar, vanilla, and hot water in a bowl. Drizzle over cooled cake

Recipe created by Richardson High School


Posted by on June 23, 2012 in Breakfast, Sweets


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