Seven-Layer Bean Dip

I know what you are saying, I already have a recipe for this! And even if you don't you could probably make it up without a recipe at all. Trust me this is miles above any seven-layer dip you have ever eaten!

I got this recipe from our favorite next-door neighbors in Provo. Missing them while they enjoy Seattle these days! Anyways!! This recipe adds a subtle flavor that you would not normally find. After I tried this, every other bean dip just tasted bland!

(Oh and don't worry, it's not spicy!)

Ingredients:
2 cans of refried beans with Green Chile and Lime
16 oz container of guacamole dip
16 oz container of sour cream
Taco Seasoning
Olives, Chopped small
2-3 stalks of green onions, sliced
Mexican Blend shredded cheese
Mild Salsa, or pico de gallo (you want this fresh, find in the refrigerated section of the grocery store or make it yourself)

Spread one can of refried beans in an 8x8 or 9x9 casserole dish. Then spread on top of that the guacamole dip. Next, spread out the other can of refried beans. Then mix together sour cream and taco seasoning, add a tablespoon or two, try a taste, and then add more to your liking. Layer that on top. Then sprinkle cheese, olives, and green onions! Drain salsa and then sprinkle over everything. You want to add the first three ingredients and if you are not serving it right away, hold off on the rest of the topping so they don't get soggy!


The key is to buy guacamole dip that is over by the refrigerated salsas in the grocery store. It is a lighter green and it has more of a creamy texture. This helps break-up the bottom layers so it's not super thick and hard to eat. Try it out and let me know how it goes. Remember the key is flavor with this dip.

Thanks Ben and Jess for this awesome dip and the good parties we had with it!!

I added a picture of what the refried beans look like, so you know what to look for!

Chicken Stuffing Casserole

This is a classic from my mom. I have to tell you, however, I planned to make this on Sunday and couldn't find the recipe. My mom was still at church and had left her phone at home. So I guessed!! And I guessed wrong. It was terribly dry and just didn't quite taste right! Never fear! I went out the next day and bought the ingredients again and we made part two of this casserole. This time it worked!! Here's the recipe that turned out...

1 1/2 to 2 lbs of chicken or 4 pieces of chicken
2 boxes stove top stuffing
2 cans cream of chicken soup
1/2 cup of sour cream
1 cup of celery, cut into small pieces

Cook chicken however you prefer. Shred or cut-up into small pieces. Follow directions on box to cook stuffing. Pour two-thirds of the stuffing into casserole dish and press to the bottom. Mix chicken, soup, sour cream and celery together til all chicken is completely coated. Pour over stuffing mixture. Sprinkle the remaining stuffing evenly on top. Cook at 350 degrees for twenty-five to thirty minutes.


My husband actually likes this recipe. He isn't a big fan of celery, but the pieces were big enough that he could pick it out. Always a bonus for him. My daughter wouldn't touch it and when I tried to force her to eat one bite, she gagged and threw up! I know gross image, but frankly I get so tired of her pickiness. But this is definitely an easy recipe and super yummy!! Let me know how it goes.

Whole Wheat Pancakes/waffles

>

(This recipe is from my cousin, Lichelle, again! Yeah!! This is directly from her I just copied and pasted!! I will add my notes below!!)

1 cup whole wheat flour

1 tsp baking powder

1/4¼ tsp salt

1 egg

1 cup of milk

1/4 cup applesauce and oil

Mix dry ingredients. Add egg, milk and applesauce/oil mixture. Beat and cook!

*Food storage idea* Use just under a 1/4 cup powdered milk and 1 cup water instead of milk.

*Time saver idea* Combine dry ingredients in several zip lock baggies, then when you make them, you just have to add wet stuff.

You could also double, triple, etc the recipe and freeze the extras. I like to have them for fast Sunday so I don't have to make breakfast when I am fasting!

I made these for my family on Saturday, and Doubled the recipe. I only had two pancakes left after they had their fair share. My dad doesn't really like pancakes and he gobbled them up. I also, did one batch with applesauce and one batch with oil, and I couldn't tell much of a difference, besides that the applesauce batch smelled better. This is definitely going in the recipe books.

I especially like this recipe because it gives you food storage and freezer idea options. That is something I am always looking for!!