Touch Down Taco Dip

Ground beef, browned and drained
1 can refried beans
1/4 cup chopped onion
1-2 fresh tomatoes, diced
1 8 oz. package cream cheese, softened
1 can black olives, sliced
2 garlic cloves, pressed
1 package of taco seasoning
1 bag shredded taco cheese
sour cream
tortilla or corn chips

Preheat oven to 375 degrees. Layer beef, beans, cream cheese mixed with taco seasoning & garlic, tomatoes, olives, and onions in baking dish. Top with cheese. Bake 25-30 minutes. Serve with sour cream and chips.

Yummy Refreshment!

Add a couple of scoops of pineapple sherbet to a tall glass of cold orange cola. Add a straw and enjoy!

Pasta Salad Italian

1 lb. bow-tie pasta
1/2 to 3/4 cup balsamic vinaigrette dressing
1/4 cup mayo
2 cups cherry tomatoes, halved
1 4 oz. can sliced mushrooms, drained
1 can olives, sliced
1/3 cup diced green bell pepper
1/3 cup finely chopped red onion
2 tbls. chopped fresh basil, or dried basil
2 cups (8 oz.) crumbled feta cheese

Boil pasta and drain. Whisk together vinaigrette and mayo. Add tomatoes, mushrooms, olives, green pepper, onion, and basil. Pour dressing over pasta and toss. Sprinkle in feta cheese and toss lightly.

Serves 6

Congo Bars

(I got this recipe from my mother. She used to make these for me and my brother when we were little. I made them for my boys and they loved them!)

Melt 3/4 cup butter and pour over the top of 1 lb. of light brown sugar in a mixing bowl. Add 3 eggs, one at a time, beating with a mixer after each addition. Cool for about 10 minutes. Add 2 & 2/3 cups self-rising flour and 1 tsp. vanilla extract. Then stir in 1 cup chopped wal-nuts and 1 (6 oz.) package of chocolate chips. Pour into a lightly greased 9 x 13 in. baking pan. Bake for 30 minutes at 350 degrees. Remove from oven and cool for 10-15 minutes. Gently cut into bars and refrigerate until completely cool.

Dilled Chicken Salad with Cranberries & Walnuts

1 can water packed chunk chicken breast (I like to use Sam's Club brand)
1/4 cup broken walnut pieces
1/4 cup sweetened dried cranberries
1/4 cup sliced green onions
1 tablespoon diced red onion
2 teaspoons fresh dill, or 3/4 teaspoon dried dill
1/3 cup miracle whip light

Mix and chill. Layer over a bed of greens, or on wheat bread for a delicious sandwich.

Grilled zucchini and summer squash

4 medium zucchini (about 2 pounds total), sliced lengthwise 1/4 inch thick
4 medium yellow squash (about 2 pounds total), sliced lengthwise 1/4 inch thick
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried oregano
salt & pepper

Heat grill. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Grill vegetables, turning once, until tender, 6-8 minutes.

Frito Salad

(This has been one of our favorites for several years.)

1 head of lettuce, chopped
2-3 fresh tomatoes, diced
1 bag shredded taco/mexican cheese
1 bag Chili Cheese Fritos, crushed lightly
Catalina Dressing

Layer the chopped lettuce, diced tomatoes, and shredded cheese. Just before serving, top with crushed Chili Cheese Fritos and Catalina Dressing. Gently toss.