Beau Monde Dip

This is a recipe that I got from my mother-in-law about 30 years ago. With football season in full swing and the holidays right around the corner this is a great make-ahead appetizer dip.

1 cup Mayo
1 cup sour cream
1 teaspoon garlic powder
1 tablespoon dill weed
1 teaspoon celery salt
1 tablespoon Beau Monde - this is a blend of several spices you can find in the spice aisle of your grocery store
1 tablespoon Parsley
1 tablespoon minced onion

Put all ingredients in a food processor and mix until blended well.  This is a great dip for veggies. You can also use it as a topper for baked potatoes. I try and make it the day before because the longer it sits in the fridge the better it gets.  ENJOY!

Margie's Taco Dip

With football season finally here I wanted to share a great family dip recipe (thanks cousin Margie!). This is a hit at all football parties and its super easy.

1 8oz package cream cheese
1 can chili without beans
1 small can diced green chilies
1 small can sliced black olives
1 cup shredded cheddar cheese

In a 9 inch round glass pie plate evenly spread the cream cheese. I find it is easiest to use your hands. Now open up the can of chili without beans and spread it all over the cream cheese.  Spread green chilies on top of the chili and then add the diced olives. End with cheddar cheese.

Microwave on high for 5 minutes or until dip is hot and cheese is melted. Serve with tortilla chips.

This in one of those chip-dip snacks that you simply can't stop eating!

Chicken Stack

We love Mexican food, but I must admit I am not that good at enchiladas or burritos. They  are never as good as the ones you can get in a Mexican restaurant. This is a good alternative to those two.

2 boneless skinless chicken breasts diced
1 medium onion sliced
1 each of red, yellow or orange peppers sliced
1 cup salsa ( use which ever you like i.e. mild, medium or hot
1 cup shredded cheddar or jack cheese
3 flour tortillas

Dice chicken, place in large frying pan with a small amount of olive oil. Once chicken has cooked remove and place in a bowl to cool. In same pan wipe with paper towel and sauté onions and pepper.
Once peppers and onions are lightly cooked. Return chicken to pan with onions and peppers. Add salsa and heat throughout.  Now assemble stack.  On a cookie sheet sprayed with non stick cooking stray place one tortilla. Top tortilla with chicken/pepper/salsa mixture, then cheese. Repeat until you have used all tortillas. Top layer should be cheese. Bake in 350 degree oven for 15 minutes or until all cheese has melted.

Chili-Egg Puff

Most of our family and friends live on the west side of the mountains and when they come to visit they stay for the weekend. When it comes to making breakfast for them I want something that will feed a crowd and also something that we can all sit and enjoy together. Pancakes or omelets just are to hard to to for a crowd.  I love this recipe because we can all eat around the table together.

10 eggs
1/2 cup flour
1/2 pint sour cream
1 teaspoon baking powder
2  4oz cans diced green chilles
1 lb jack cheese (you can use Pepper Jack or Monterrey)
1 teaspoon salt and pepper

Beat eggs until light and lemon colored. Add flour, salt, pepper, sour cream and cheese then beat until smooth. Stir in chilies. Pour into a well buttered 9x13 pan (I use Pam cooking spray). Bake at 350 for 35 minutes or until top is brown and center is firm. Salsa is great on it and cilantro makes a great garnish.

I love summer salads. I get tired of the same old macaroni and potato salads. I think they sometimes tend to have too much mayo and in the heat of the summer you have to be careful because it can go bad very quickly. To combat that I have come up with a pasta salad with an oil based dressing.

Mediterranean Pasta Salad

1 12 pkg rainbow pasta spirals
1 3.8 can black or kalamada olives sliced (pitted)
1 6.5 oz jar marinated artichoke, chopped
2 zucchini sliced
1 small chopped red onion
1 7oz jar diced sun dried tomatoes packed in oil
1 1/2 cup grated Parmesan cheese
1 14 oz bottle Bernstines cheese and garlic dressing

Cook pasta according to package directions. Once pasta is cooked, drain in a colander and rinse with cool water.

In a large bowl combine pasta, olives, artichokes, zucchini, red onion and tomatoes and mix well.    Once it is mixed, add about 1/2 of the dressing and cheese. The pasta will soak up quite a bit of dressing so you may want to add a little more before serving.

This is a great summer salad but it is even better the next day!

Watermelon Salad

Here is another great summer salad and it's good for a large group. It serves about 20, but I have made it for as few as 8. It is very easy to cut in half.


This salad is also very pretty with all the greens and reds.

1 gallon cubed and drained watermelon
1 quart sliced cherry tomatoes
2 cups feta cheese
3 cup cilantro
1 1/2 cups diced red onions
1/2 cup olive oil
1/4 white balsamic vinegar
Salt and pepper

Cube watermelon and place in colander to drain. In another large bowl add sliced cherry tomatoes, cheese, cilantro and diced red onions. Once watermelon has drained add to tomatoes and cheese mixture. Toss all ingredients with oil and vinegar. Season to taste with salt and pepper.

Mexican Salad

I am always trying to think of a side dish to go with some of my Mexican dishes. I think I found one.

1 head of romaine
1/4 cup sliced black olives
1/4 cup sliced green onions
1/2 cup sliced cherry tomatoes
1/4 cup chopped cilantro
1/2 cup Queso Fresco

Dressing
1/4 cup low fat milk
3/4 cup mayo
1 1/2 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons dried oregano
2 tablespoons salsa (I use mild but if you like a little you can use hot)
1 cup tortilla strips

Mix all ingredients in a small bowl. Pour over salad, mix, then top with tortilla strips.

My husband and I go camping a fair amount during the summer. Since I am a foodie I can't get by with hamburgers and hot dogs and neither can our camping friends. I got this recipe from my friend Kathie.  It is great on the grill and is quick cooking.

Pesto Chicken
5 boneless skinless chicken thighs
1/4 cup pesto (I like Costco Kirkland brand)
2 tablespoons olive oil

Trim excess fat from chicken. Place in a glass baking dish. Mix together the pesto and olive oil. Rub on chicken and let set in fridge for at least 2 hours. The longer the better.
Place on grill or BBQ, cook until chicken is no longer pink, about 5 to 6 minutes per side.
While chicken is cooking make your dipping sauce

Dipping sauce
Mix together equal parts pesto and mayo