Taco Dip

Taco Dip

For the taco seasoning:

1 ½ t. chili powder

1 t. paprika 

1/2 t. onion powder

1/2 t. garlic powder

1/4 t. salt

1/4 t. cumin 

1/4 t. dried oregano

1/8 t. pepper

For the dip:

16 oz. refried beans 

1 c. sour cream

8 oz. softened cream cheese

1/2 c. plain yogurt

1 ½ c. iceberg lettuce, shredded

1 c. cheddar cheese, grated

1 c. chopped tomatoes

1 red bell pepper, seeded, chopped

1 small red onion, chopped  (or green onions or chopped chives)

2 fresh jalapenos, thinly sliced

Chopped cilantro, as desired

Tortilla chips, to serve with

Make the taco seasoning mix: stir all the ingredients together.

Make the dip: mix sour cream, softened cream cheese, yogurt, and prepared taco seasoning in a bowl until well combined.

On a large platter:  spread a layer of refried beans and then spread the dip mixture over the top of the refried beans.  

The add a layer of lettuce, a layer of cheese, and a  layer of tomatoes.

Sprinkle the bell pepper, onion, jalapenos, and cilantro over the top of the tomatoes. 

 

Serve the taco dip immediately with some tortilla chips on the side.

Corn Dip

 Katie and Frona found this recipe that is delicious when made with frozen, "Kimball Corn".  

Mexican Street Corn Dip

2 T. chili powder

2 t. smoked paprika

1/2-2 t. cayenne pepper, to your taste

2 T. extra virgin olive oil

1 yellow onion, chopped

2 1/2  c. corn aka: "Kimball corn", divided (1/2 c. grilled, for topping)

2 cloves garlic, chopped

kosher salt and black pepper and chili flakes, to taste

6 oz. cream cheese, at room temperature

1/3 c. sour cream

1/4 c. salted butter

1/3 c. olive oil mayo or plain Greek yogurt

2 T. fresh lime juice

3/4 c. crumbled cotija cheese

1/4 c. fresh cilantro, chopped

Mix the spices together and set aside.

Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, about 5

minutes. Add 2 c. of the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper.

Cook until the corn is softened, about 5 minutes.

Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour

cream. Cook until warmed throughout. If desired, thin the dip with milk.

In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a

pinch of chili flakes and salt. Cook another minute, then remove from the heat.

Mix the mayo and lime juice with a pinch of salt.

6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and

spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for dipping.  

Brody's Queso

 Brody came over wanting to make Queso.  We adapted a few recipes and came up with our own using what we had available in the garden.

Brody's Queso

Saute in 2 T. butter:

1/2 c. chopped peppers (jalenpeno, anaheim, bell)

1/4 c. chopped onion

2 cloves, minced garlic

Saute 3 minutes and add:

dash of tumeric & cayenne pepper

1 t. of garlic salt & paprika

1/2 c diced tomatoes

1/2 c. cream cheese

1/2 c. milk

Bring to a boil and stir in:

2 c. grated cheese

Serve warm with chips.  

Corn Class Recipes

Corn is rich in fiber and plant compounds that may aid digestive and eye health.  In moderation, corn can be part of a healthy diet. Corn is considered a whole grain, that is high in fiber and can help lower your cholesterol, according to the American Heart Association. Apr 24, 2017

Corn on the Cob Is Healthier Than You Think!  Nothing Says Summer Like Corn on the Cob!!

• Corn is low in calories — yet filling. 
• Corn is good for diabetics. 
• Corn helps prevent eye diseases. 
• Corn promotes colon health. 
• Whole grain foods like corn protect against cardiovascular disease. 
• Corn's antioxidants help prevent cancers.   ( Karla Kimball –AMFSA)  Sept. 2021 Garden Club 

Corn Dip
2 c. frozen corn or 4 ears of grilled sweet corn
8 oz. cream cheese, softened
1 c. sour cream
4 green onions, sliced or ¼ c. chives, snipped
1 ½ c. Mexican blend, cheddar, Monterey Jack cheeses
1 t. cumin
½ t. paprika
¼ t. cayenne pepper
½ t. salt
¼ t. pepper
2 T. lime juice
Several dashes Tabasco hot sauce (optional)

Place in a mixing bowl: cream cheese, sour cream, green onions/chives and beat well with flat beater. Mix in the cheeses, seasonings and lime juice. Finally add the corn and mix well. Add hot sauce or other variations, if desired. Cover and refrigerate for at least 2 hours to meld the flavors. Serve with tortilla chips.

Variations:
Add ¼ c. cilantro
Add 1 seeded diced jalapeno
Use this filling to make a quesadilla. Spread between 2 tortillas and grill with cooking spray until golden and cheese is melted.


Spicy Butter for Corn/Corn on the Cob
1 c. butter, softened
3 T. Montreal seasoning (or seasoning mix of your choice)
¼ t. cayenne pepper

Corn Gravy
4 slices bacon, chopped **
2 to 4 ears of corn on the cob or 1 small bag of freezer corn
2 c. water or milk
¼ c. regular clear jel or corn starch
Salt, pepper & butter to taste

Fry the bacon and leave in the grease. Cut corn off the cob into the frying pan. Scrape the cob with a knife to make it juicy. Mix together the water/milk and clear jel to make a thickening. Add to corn mixture. Cook until corn is tender (about 10 minutes). Season with salt, pepper and butter. Serve over sliced tomatoes and/or toast for a garden supper.

** Can use bacon grease and real bacon bits in place of the bacon.

Black Bean and Corn Salsa Salad
Place in mixing bowl:
15 oz. black beans, drained and rinsed
7 oz. canned corn, drained and rinsed
1 orange or yellow pepper, seeded and diced
¼ c. red onion, finely chopped
1 c. cherry tomatoes, halved
Salt and pepper to taste
Make Dressing in mini food processor:
2 cloves garlic
3 T. lime juice
2 t. salt
¼ t. chili powder
¼ c. cilantro, chopped
¼ c. olive oil
Blend and pour over beans and veggies.

Cottage Cheese Dip

Kara brought this to a family gathering this summer.  I can't seem to get enough of this stuff!! 

Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped
1 t. garlic salt
Mix together.  Chill for at least 2 hours.  Serve with chips, veggies, crackers, spread on bread and top with sliced or marinated tomatoes.

What are ya gonna do with all those tomatoes?

I hosted the Gardening Gems again in September.  September is always the annual Tomato Event!!  This is what I served........

MARINATED TOMATOES
Whisk together in a bowl:
3/4 c. canola or olive oil
1/2 c. red wine vinegar
3 T. fresh chives, snipped
3 T. fresh basil, chopped
3 T. fresh parsley, chopped
1 T. fresh thyme, chopped OR 1 t. dried thyme
1 T. sugar
1 1/2 t. garlic salt
1 1/2 t. season salt
1/2 t. pepper
Then stir in:
20 to 30 cherry tomatoes that have been cut in half
Marinate in refrigerator for at least 2 hours before serving (the longer the better).
Serve with bread or chips topped with Cottage Cheese Dip and then drizzle this and a tomato on top.

Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped
1 t. garlic salt
Mix together.  Chill for at least 2 hours.  Serve with chips, veggies, crackers, spread on bread and top with sliced or marinated tomatoes.

What are ya gonna do with all those tomatoes?

28 ways to use "em

1- Eat'em

2 - Fresh Salsa

3 - Canned Salsa

4 - Use them as a skin cleanser - Did you know you could clean your face with a tomato?  YES, it is true!  The acids in tomato juice are great for softening and cleaning skin, while the lycopene helps eliminate free radicals.  For oily skin:  mix equals parts fresh tomato juice and aloe vera juice.

For dry skin:  use a ration of 1 part tomato juice to 2 parts aloe vera juice.  Rub a tablespoon of this mixture into your face and rinse with warm water.

5 - Sunburn relief - If your sunburn is recent and not blistering or peeling, rubbing a slice of tomato on it can lessen the redness and sooth your sunburn.  Eating tomatoes can increase your skin's natural sun protection.

6 - Make Pasta Sauce

7 - Tomato Sandwiches

8 - Tomato Soup

9 - BLT's

10 - Tomato Juice

11 - Tomato Paste

12 - Grilled Bruschetta

13 - Fried Green Tomatoes - Slice green tomatoes and dip them in an egg bath.  Coat with a mixture of cornmeal and flour.  Fry in oil at 375 until golden and crispy.

14 – Homemade Ketchup

15 – Homemade Spaghetti Sauce
16 – Homemade Pizza Sauce
17 – Grill ‘em
18 – Marinate ‘em  (see recipe on back)
19 – Freeze ‘em
20 – Can ‘em
21 – Stuffed tomatoes
22 – Tomato Salad
23 – Sun dried Tomatoes
24 – Tomato & fruit Salad
25 – Shakshukah
26 – Tomato Basil Garlic Butter
27 – Barter or sell ‘em
28 - Give ‘em away!!
For more details……  https://www.mamanatural.com/about/    Adapted from an article written by Genevieve Howland

Basil Ranch Dressing

Basil Ranch Dressing
1 c. fresh basil leaves, packed
1 c. mayonnaise
1 small shallot, halved or 1 T. chopped onion
1 clove garlic, peeled
1 c. buttermilk
1 T. fresh lemon juice
Salt and Pepper
Blend basil leaves, mayonnnaise, shallot and garlic in blender or food processor until smooth. With Blender running, gradually add buttermilk and lemon juice.
Season dressing to taste with salt and pepper.
Can be made one day ahead.
Cover and refrigerate, 1-2 weeks.

Chocolate Chip Dip

Chocolate Chip Dip

8 oz. cream cheese, softened
1/2 c. butter, softened
3/4 c. confectioners' sugar
2 T. brown sugar
1 t. vanilla extract
1 c. (6 oz.) miniature semisweet chocolate chips
Graham cracker sticks
In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks or vanilla wafers.

Aus Juice

A great dipping sauce for toasted roast beef sandwiches.

Aus Juice
3 c. water
4 t. beef bouillon
1 t. soy sauce
1/4 t. garlic powder
salt & pepper
Heat together.  Can thicken with some flour if desired.

Turtle Cheesecake Ball

TURTLE CHEESECAKE BALL
8 oz. softened cream cheese 
1/4 c. butter (room temperature) 
1/2 t. vanilla extract
1-1/2 T. brown sugar
1/3 c. powdered sugar
1/2 c. chopped pecans
1/2 c. mini semisweet choc chips
1/2 pk dry vanilla pudding mix
1/2 c. caramel topping plus little more for drizzling
.
Cream together, softened cream cheese & butter. .Add caramel topping and beat well.  Cream in brown sugar & powdered sugar.  Add vanilla & dry pudding mix. Fold in choc chips & pecans. Pat into a ball and refrigerate for one hour.  Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced apples.

Fruit Dip

The other day I went and helped my friend, Lauretta feed lunch to about 60 farmers.  She had me make this yummy fruit dip.  One of the farmers put it on his pulled pork sandwich, he thought it was horseradish sauce....he figured out that it wasn't.  It is best on FRUIT!

FRUIT DIP
15 oz. Cream of Coconut (21 oz.)
8 oz. Cream Cheese (12 oz.)
8 oz. Whipped Topping (12 oz.)
Mix together the cream of coconut and cream cheese.  Fold in the whipped topping.  Chill (about an hour) and serve.

Ketchup

Homemade KETCHUP............... with NO high frutose corn syrup.
 6 oz can tomato paste 
1/4 cup honey (or agave) 
1/2 cup white vinegar 
1/4 cup water 
1 tsp sugar 
3/4 tsp salt 
1/4 tsp onion powder 
1/8 tsp garlic powder. 

Dorito Dip

Dorito Dip
16 oz. sour cream
3 T. Ranch dressing mix
3 oz. bacon bits
1 c. grated cheddar cheese
Stir together and serve with Doritos.

Mango Bacon Guacamole....

Mango-Bacon Guacamole, by Leona Patterson of San Diego, California!

 http://www.ldsliving.com/story/70712-food-dish-best-party-food-contest-winner-recipe

That’s right – our top recipe was guacamole.

 But with good reason. To modify a popular phrase, this guacamole takes the tortilla chip. Bacon just makes everything better, and the contrast of the fruity sweetness of the mango simply took it to a whole new level. Simply put, it’s the best dip you could ask for. And it’s pretty quick and easy – so you can whip it together anytime.

  

Mango-Bacon Guacamole

 1 small red onion, chopped

3 T minced cilantro

3 cloves garlic, minced

Seasoned salt, to taste

8 avocados

4 roma tomatoes, cored and seeded

6-8 slices of bacon

3 mangos, peeled (reserve juice)

Juice of 1 lime

 Pan fry or microwave bacon. When done cut into small pieces.

 Chop mangos, tomatoes, and red onion all the same size. Reserve 2-3 tablespoons of mango, tomatoes, red onion and bacon for garnish.

 Combine the onion, cilantro, and garlic. Sprinkle heavily with salt and mash with a fork into a thick paste.

 In a large bowl mash 7 avocados, keeping consistency thick and not over mashed. Gently fold into the avocados the mango, tomatoes, bacon and onion paste. Add mango juice and squeeze the lime into the mixture. Season with salt to taste.

Serve in a large bowl or molcajete garnished with the reserved sliced avocado, mango, tomatoes, red onion and bacon.

Serve with fresh tortilla chips.

Garden Fresh Herbed Cream Cheese & Appetizer Tray

Here is week 5 of The Real Women of Philadelphia recipe contest.....featuring appetizers.
This appetizer tray would be perfect for all those MOTHER'S DAY brunches that y'all are gonna be fixing this week!!  

This recipe has endless uses as a dip or spread for veggies, crackers, pinwheel or layered sandwiches and more. The lemon and lemon balm is what makes it so delicious, the more you put in it the better it gets! My 5 year old, twin grandsons love this dip! It is a great way to get kids to eat their veggies. It's refreshing taste is welcomed at every occasion imaginable; garden parties, receptions, picnics or snack time. You are gonna love this recipe, so give it a try today!!

GARDEN FRESH HERBED CREAM CHEESE 

16 ounce(s) of PHILADELPHIA Cream Cheese and/or PHILADELPHIA 1/3 less fat Cream Cheese, diced & softened

1/2 cup(s) of Butter, softened

3/4 tsp. of Granulated Garlic

2 tbsp. of each of the following fresh herbs, lemon balm, chives, parsley, thyme, basil, dill

1/2 tsp. of salt

1/8 tsp. of Pepper

2 Lemons, zested and juiced

Place in mixer bowl, all ingredients; except 1/2 of the lemon juice. Cream together and gradually add more lemon juice as needed, until the desired consistency is reached. For a dip you will probably want it thinner than you would for a spread.

Serve with veggies and crackers or as a spread for pinwheel or layered sandwiches or whatever you like.

Dried herbs can be used in place of some of the fresh herbs, but not all of them or it will not taste the same.

Enjoy!

Yogurt Dill Dip

YOGURT DILL DIP
2 containers (6 oz each) Yoplait® Greek Fat Free plain yogurt
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1/3 cup diced red bell pepper
1/4 cup thinly sliced green onions (4 medium)
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 small garlic clove, minced
2 tablespoons diced red bell pepper
1 cup ready-to-eat baby-cut carrots
2 cups broccoli florets
1 medium cucumber, thinly sliced (2 cups)
In medium bowl, mix yogurt, dill, red bell pepper, green onions, salt, red pepper and garlic until well blended. Garnish with additional diced red bell pepper, if desired.
Serve with carrots, broccoli and cucumber slices.

Easy Cocktail Sauce

Steve says Justin makes the best Cocktail Sauce. Justin learned to make this when he worked at the family owned HUGO DELI.

EASY COCKTAIL SAUCE
1/2 c. ketchup
1 - 2 T. horseradish (to taste)
Stir.

Herbed Cream Cheese

For my Sweet 16 Garden Party last week I wanted to make something using fresh herbs because we were going to learn about herbs. After a little research and a few changes this is what I came up with. The girls liked it and so does my family. I definitely think this recipe is a keeper.

Herbed Cream Cheese
16 oz. cream cheese, softened (light is fine)
1/2 c. butter, softened
2 cloves minced garlic OR 3/4 t. garlic powder (my fresh garlic isn't quite ready to harvest)
2 T. each fresh herbs, chopped: dill, parsley, basil, thyme, lemon balm, chives (my basil isn't ready yet)
1/2 t. salt
1/8 t. pepper
1 t. grated lemon peel
1 T. lemon juice or milk, more if needed; for desired consistency ( iused Lemon juice)
Mix cream cheese & butter together. Add remaining ingredients and beat well. Form into a ball and chill for 2 hours. Decorate with fresh herbs at serving time. Serve with crackers.

I spread some of this on flour tortillas and rolled them up and sliced them into mini pinwheel sandwiches. They were really good too.

Corn Salsa

This is another great recipe from Ellen Johnson and our weekend at their cabin.

Corn Salsa
1 15 oz. can diced, tomatoes (or fresh chopped tomatoes)
1 can corn, drained
1 can black beans, drained and rinsed
1 small bunch chopped fresh cilantro
1 c. Italian Salad Dressing (she used Lite)
Stir together and serve with tortilla chips.