Party Food!
I'm assisting with a baby-shower tomorrow and while I was prepping my shopping list, I decided that I should post some of the recipes here as well. These are the 3 I am asked to make all the time. Enjoy!
7-Layer Taco Dip
2 cans (15oz) Refried Beans, any variety
3 cups Light Sour Cream
2 pkgs Taco Seasoning
2 large Tomatoes, chopped into small pieces
1 bunch Green Onion, chopped into small pieces
1-2 cans Sliced Black Olives
4 cups Mexican Blend Cheese
1 bottle of sliced Jalapenos
In small bowl, mix Sour Cream with Taco Seasoning and set aside.
Spread refried beans evenly across bottom of 9x13" pan. Next, spread sour cream mixture on top of beans. Then layer on tomato, green onion and sliced olives. Top with mexican cheese and then an even layer of jalapenos. Serve with tortilla chips - no cooking necessary.
You can also leave off the jalapenos and place them to the side for people with pepper allergies.
Spinach-Artichoke Dip - Baked or Crockpot Style
2 cans (14 oz. each) artichoke hearts, drained, finely chopped
2 pkgs. (10 oz.) frozen chopped spinach, thawed, drained
1 cup Grated Parmesan Cheese
1 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese
4 oz Light Cream Cheese
3/4 cup Light Sour Cream
3/4 cup Light Mayonnaise
3 Tbs Crushed Garlic (or 1Tbs Garlic Powder)
Salt and Pepper to taste
In Crockpot - Mix all ingredients together. It helps to cut the cream cheese into small cubes to melt it faster. Drop it into a crock pot set to high for about 1-2 hours and then turn it down to warm to keep the mixture creamy. Stir about every half hour to ensure mixture does not separate.
In Oven - Preheat oven to 350°F. Mix all ingredients until well blended. Spoon into 9 x 13” pan. Bake 20 min. or until heated through.
Serve with tortilla chips, bread rounds or crackers.
Note: You can use 1 cup of Mayo and Sour Cream if you want a creamier mixture. I prefer mine more cheesy, so I use the lesser quantities.
Triple Bliss Chocolate Cake
1 pkg. (2-layer size) chocolate cake mix
1 cup Light Sour Cream
1 pkg. (4-serving size) Chocolate Flavor Instant Pudding
4 eggs
1/2 cup oil
1/2 cup water
3 cups thawed Light Whipped Topping, divided
1 pkg. (8 squares) Semi-Sweet Baking Chocolate
1-1/2 cups raspberries (optional)
PREHEAT oven to 350°F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. scraping bowl occasionally. Pour into prepared pan.
BAKE 50 min. to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
RESERVE 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
Original non-modified recipe (and picture) can be found here.
7-Layer Taco Dip
2 cans (15oz) Refried Beans, any variety
3 cups Light Sour Cream
2 pkgs Taco Seasoning
2 large Tomatoes, chopped into small pieces
1 bunch Green Onion, chopped into small pieces
1-2 cans Sliced Black Olives
4 cups Mexican Blend Cheese
1 bottle of sliced Jalapenos
In small bowl, mix Sour Cream with Taco Seasoning and set aside.
Spread refried beans evenly across bottom of 9x13" pan. Next, spread sour cream mixture on top of beans. Then layer on tomato, green onion and sliced olives. Top with mexican cheese and then an even layer of jalapenos. Serve with tortilla chips - no cooking necessary.
You can also leave off the jalapenos and place them to the side for people with pepper allergies.
Spinach-Artichoke Dip - Baked or Crockpot Style
2 cans (14 oz. each) artichoke hearts, drained, finely chopped
2 pkgs. (10 oz.) frozen chopped spinach, thawed, drained
1 cup Grated Parmesan Cheese
1 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese
4 oz Light Cream Cheese
3/4 cup Light Sour Cream
3/4 cup Light Mayonnaise
3 Tbs Crushed Garlic (or 1Tbs Garlic Powder)
Salt and Pepper to taste
In Crockpot - Mix all ingredients together. It helps to cut the cream cheese into small cubes to melt it faster. Drop it into a crock pot set to high for about 1-2 hours and then turn it down to warm to keep the mixture creamy. Stir about every half hour to ensure mixture does not separate.
In Oven - Preheat oven to 350°F. Mix all ingredients until well blended. Spoon into 9 x 13” pan. Bake 20 min. or until heated through.
Serve with tortilla chips, bread rounds or crackers.
Note: You can use 1 cup of Mayo and Sour Cream if you want a creamier mixture. I prefer mine more cheesy, so I use the lesser quantities.
Triple Bliss Chocolate Cake
1 pkg. (2-layer size) chocolate cake mix
1 cup Light Sour Cream
1 pkg. (4-serving size) Chocolate Flavor Instant Pudding
4 eggs
1/2 cup oil
1/2 cup water
3 cups thawed Light Whipped Topping, divided
1 pkg. (8 squares) Semi-Sweet Baking Chocolate
1-1/2 cups raspberries (optional)
PREHEAT oven to 350°F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. scraping bowl occasionally. Pour into prepared pan.
BAKE 50 min. to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
RESERVE 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
Original non-modified recipe (and picture) can be found here.