Wednesday, November 26, 2008
Mexican Layered Dip
refried beans
sour cream
mexican blend shredded cheese
tomatoes
avacado
cilantro
sour cream
mexican blend shredded cheese
tomatoes
avacado
cilantro
Serve w/ tortillas or tortilla chips!
Tuesday, November 18, 2008
Spicy Pumpkin Cheesecake
1 Egg Yolk
1 Extra Large Graham Cracker Crust
2 8oz. Pkg. Cream Cheese
3/4 C. Sugar
2 Eggs
16 oz. Can Pumpkin
2 tsp. Cinnamon
1/4 tsp. Ginger
1/4 tsp. Cloves
Whip Cream Topping
Beat egg yolk. Brush on crust. Bake @ 350º for 5 minutes & set aside. In large mixing bowl beat cream cheese, sugar, and eggs. Add pumpkin and spices, mix together, and spoon into the pie crust. Bake at 350º for 45 minutes, or until firm. Refrigerate and top with whip cream. YUM:)
Shortbread
Pumpkin Squares
1 pkg. yellow cake mix
3 beaten eggs
1 tsp. baking soda
1/2 c. oil
2 tsp. cinnamon
1 (30 oz.) can pumpkin
3 beaten eggs
1 tsp. baking soda
1/2 c. oil
2 tsp. cinnamon
1 (30 oz.) can pumpkin
Mix together for 2 minutes. Bake in greased jelly roll pan at 350º for 30-40 minutes.
Frosting for Pumpkin Squares:
Frosting for Pumpkin Squares:
1 (3 oz.) pkg. cream cheese
3/4 c. butter
1 tbsp. milk
1/2 tsp. vanilla
2 c. powdered sugar
3/4 c. butter
1 tbsp. milk
1/2 tsp. vanilla
2 c. powdered sugar
Beat together until fluffy. Keep refrigerated.
Saturday, November 8, 2008
Avacado Bean Dip
1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa (I prefer spicy--and the pico de gallo variety)
1/4 cup finely chopped green onions (optional)
2 Tb diced green chilis (I use canned)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt
Combine all ingredients and serve with chips! Super easy and very tasty!
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