7 Layer Dip

I realize most of you probably know this recipe by heart.  But since I'm doing this blog for me and to hopefully print out for my kids someday, I wanted to include it.  I make this recipe for parties, for guests, and for something to snack on in the summer or during holidays.  We love it and it's not completely unhealthy--I use light sour cream.  : )

Seven Layer Dip

1 can refried beans (14 oz size)

2-3 avocados

2 Tbsp mayonnaise

lime juice

garlic salt

16 oz. sour cream

1 cup shredded cheese

2 tomatoes, diced

2 green onions, diced

olives, diced

In a 9x13 pan, spread the beans in one layer.  In a bowl, combine avocados, mayo, a dash of lime juice, and a sprinkle of garlic salt.  Mash to combine, then spread over top of bean layer.  You can buy pre-made guacamole in the store . . . but don't.

Spread sour cream over top of guacamole layer.  Top with the layer of cheese, then sprinkle tomatoes, onions, and olives.

Refrigerate, then serve with tortilla chips.  Also a scoop of this makes a great addition to tacos if you don't want to mess with separate toppings.

BBQ Bacon Wraps

This post is dedicated to Kristin--she loves bacon more than anyone I've ever met. And who doesn't love bacon??

These little guys are a special treat. I made some for the superbowl and they were a hit. They take a little time to make, but are so worth it! Don't worry if you don't like water chestnuts--you can't taste them, they just provide a nice bit of crunch in the middle.

BBQ Bacon Wraps
1 lb sliced bacon
2 cans whole water chestnuts
1/2 cup ketchup
6 Tbsp brown sugar
2 Tbsp prepared mustard
2 Tbsp white vinegar

Cut the bacon lengthwise into 3 sections. Take one piece of bacon and place a water chestnut in the middle. Wrap the bacon around it and secure with a toothpick. Place on a broiler pan.

Bake bacon wraps at 350 for 30 minutes. Meanwhile in a bowl mix together ketchup, brown sugar, mustard, and vinegar.

Transfer cooked bacon wraps to a baking dish. Cover with bbq sauce mixture. Bake another 30 minutes at 350.

First half of steps can be done the day before, then bake the second time just before serving.

Beans, Beans, the magical fruit . . .

Newsflash: I grew up in Idaho. We don't eat beans--well, we eat the green kind out of the garden. But we didn't have rice and beans, black beans, kidney beans, pinto beans, etc. I didn't like them anyway, so I didn't feel deprived.

The problem is that beans are SO good for you. Me. Us. I've learned to like them more as my tastes have "grown up". I like them tossed on a salad, or in soups. And Brad's dad made a mean pot of beans when he was here and I loved them. Dad, I need that recipe! My biggest problem is I have no idea what to do with them unless a recipe specifically calls for them.

So one day my sister-in-law, Kristin, makes this incredible recipe. She claims she doesn't cook, but I don't believe it. Well, I believe that she doesn't bake because her oven is spotless. Mine is a sad, pitiful mess. And technically, this recipe doesn't require 'cooking'. But it's soooooo good.

Is it bean dip? Or bean salsa? Or bean salad? I can't decide. I eat it on tortilla chips. I eat it on tacos. I eat it over rice. I eat it with chicken. I eat it with a spoon. I made it on Saturday and I've eaten it with almost every meal. I almost put it on top of the lemon bread. But then I got a hold of myself. It's still just as good today as the day I made it. In fact the picture below was taken 2 days after it was made. Still fresh as a daisy.

Take a look at this healthy deliciousness. Think you don't like beans? Try this recipe.
Ingredients
1 can black beans
1 can pinto beans
1 can great northern beans
1 can kidney beans
1 can corn
4 - 5 tomatoes diced
2 avocados diced
1/2 bunch cilantro chopped

Drain all canned items. Rinse beans. Combine all ingredients into a bowl.

Vinaigrette
1/4 cup vegetable or canola oil
1/4 cup cider vinegar
1/4 cup water
1/4 cup sugar

Wisk together until combined. Pour over bean mixture. Toss.

Cocktail Sauce

This cocktail sauce is better than anything you'll ever get in a jar. And it's almost easier than buying the jar anyway. You probably have the ingredients in your fridge and pantry already.
Cocktail Sauce
1/2 cup ketchup
1 rounded tsp horseradish
1/2 tsp worchestershire
1/2 tsp lemon juice

Restaurant Style Salsa

So this salsa I originally got from PW, but then tweaked to my own liking. It's got a bite, but it won't make your mouth start on fire. Feel free to add more jalapeno. But be warned, this salsa is highly addictive. And if you happen to be pregnant while eating the entire batch, you'll have heartburn for days afterward. At least that's what I heard.
Restaurant Style Salsa
1 28-oz can whole peeled tomatoes
1 can Rotel (diced tomatoes with green chilies)
1/4 cup onion, chopped
1/2 jalapeno, chopped
1 clove garlic, chopped
3/4 bunch cilantro, chopped
1/2 lime, juiced
1/4 tsp salt
1/4 tsp cumin
1/4 tsp pepper
1/4 tsp sugar

Combine everything into a food processor or blender. Pulse until desired consistency. I like it smooth. Refrigerate.