7 layer Mexican dip

I love, love, love this dip!!  It is so incredibly yummy & easy to put together.... I always come home with an empty dish every time I make this for a get together.... You can always add other vegetables or leave out the black olives or put green ones on there too, or substitute red onion for the green onion, lots and lots of variations... I use fat free refried beans, and low fat sour cream but use what you have and like. Also you can use different kinds of cheeses as well, mexican or cheddar work fine too. I serve this with tortilla chips.... this dip needs to chill covered in the fridge for a couple of hours.   Just a FYI:  this is best eaten the day it's made... this dip doesn't sit well for days in the fridge.   Enjoy

7 layer Mexican Dip
1 1/2 cups sour cream
1 cup mayonnaise
1 packet of taco seasoning mix
1/2 cup tomatoes, chopped
2 green onions, washed and thinly sliced including tops
1 cup shredded colby jack cheese
1 small can sliced black olives,drained
1 cup finely shredded lettuce
1 can refried beans

Tortilla chips for serving


In serving dish spread out in an even thin layer the refried beans.  In bowl whisk together the sour cream, mayonnaise, and taco seasoning mix.  Spread evenly over the beans.  Then sprinkle over the sour cream mixture in the following order: lettuce, tomatoes, green onions, cheese & the olives.  Cover with plastic wrap and place in the fridge.  Let chill for a couple of hours then serve with tortilla chips.  Enjoy

Pistachio Banana bread

I so love anything pistachio.... so I thought what the heck why not make pistachio banana bread....This recipe is super easy to throw together... if you don't like pistachio leave out the almond extract & pistachio pudding mix & use vanilla pudding and vanilla extract for the pistachio...or you can use chocolate pudding mix and vanilla for the flavorings...lots of options to make what you like...all kinds of varieties.......I also used sugar free pudding mix (cause it's what I had on hand) if you have regular use that... **NOTE**  I put 4 small bananas but put what you have...if you only have a couple use them.....Enjoy


Pistachio Banana bread


2 cups flour
2 tsp baking powder
pinch of salt
1/4 cup oil
8 oz. lite vanilla yogurt
1 egg
1 small pkg. pistachio instant pudding (I used sugar free)
3/4 cup sugar
1/3 cup milk
1t almond extract
1/2 cup chopped pistachios (optional)
4 small bananas, mashed with a fork (*see note* )

Preheat oven to 350.
In large bowl whisk together sugar, egg, oil, vanilla yogurt, salt, almond extract.  Add bananas and mix well. Add baking powder, flour and pudding mix & chopped pistachios if using.  Mix together and put in greased loaf pan.  Bake for 50-55 minutes.  Let cool 10 minutes and flip out onto plate.  Enjoy

Italian pot pie

I got this recipe from a girl at work.... then I had to put my own spin on it...just had to ..... you know me....anyway it is quick easy and yummy....I am thinking of all the things that I can do to this...instead of tomatoes adding cream of mushroom soup...or using ground chicken and putting cream of chicken soup and a little sour cream to the mixture...see the possibilites are endless.... I used 2 cans of veggies drained but would work with 1 can mixed vegetables (I didn't have any on hand), but you can use what you have in the fridge leftover from last nights dinner...or used thawed frozen veggies...use what you like :)  ....Enjoy


Italian pot pie

1 lb. ground chuck
1 t olive oil
1/2 onion, finely chopped
1/2 stalk celery, finely chopped
1/4 cup red wine
2 cans tomato soup
1 can petite diced tomatoes (I use the ones with green peppers & onions)
1 clove of garlic, minced
1/4 cup water
1 can EACH, corn, french style green beans, drained
1 t worchester sauce
1/2 t sugar
1 package of crescent rolls
Grated Parmesan & mozzarella cheese

Seasonings of your choice (I used Italian seasoning,Mrs.Dash, celery seed, dried parsley flakes, salt & pepper, pinch of red pepper flakes)

In skillet add oil, onion & celery.  Cook for a couple of minutes until starting to get softened.  Add meat, garlic and seasonings and cook until meat is done and no longer pink.  Drain if necessary.  Add the remaining ingredients (except crescent rolls) heating until bubbly.  Put mixture in 13 x9 pan.  Heat oven to 375. Unroll crescent rolls and place completely over the top.  If they come apart just put them back together.  Bake according to crescent roll package until done.  Sprinkle top with mozzarella and Parmesan and put in oven just a couple of  minutes longer. Enjoy

Peanut Butter Butterscotch Cornflake bars

These bars are soooo yummy.... I was looking for something a little different than your normal Rice Krispie bars.... there's nothing wrong with Rice Krispie bars..who doesn't love them.... but they are ordinary.... and I wanted something diffrent.. :)  I came up with these bars after searching and searching online for a recipe... and alas I couldn't find one...so I put on the old thinkin' cap and invented my own.... these would be so good with white chocolate chips instead of butterscotch.. or different kinds of cereal & maybe peanuts added with the cornflakes... hmmmm...looks like I might be trying these multiple ways... use what you have and what you like as always...I put these in a 1/2 sheet pan and the bars were very thin... I am thinking next time I will put in a 13x9 pan...These are best when made and served in the same day....Enjoy

Peanut Butter Butterscotch Cornflake bars

1/4 cup butter
1/2 cup peanut butter
1/2 package of Butterscotch chips (you find these next to the chocolate chips in the baking aisle)
1 can sweetened condensed milk
1 t vanilla
1 10oz package mini marshmellows
8-9 cups cornflake cereal

Spray pan with nonstick spray.
In large pan over low heat, add butter, peanut butter, sweetened condensed milk, butterscotch chips, marshmellows and vanilla.  Stir constantly until well combined and mixture is melted and smooth.  Add cornflake cereal stirring well.  Pour mixture into pan and with spatula (sprayed with nonstick spray or your hand..but be careful cause mixture is very hot) press in an even layer.  Let cool and cut into bars....

Pizza Dip

I love this dip...it is super easy, quick and yummy.... You can use any toppings you like, veggies, olives etc... I use pepperoni (I have used the mini, regular & turkey too and they all work out just fine)....These measurements on this dip are approximate... I don't hardly measure anything and I don't measure this dip (see why I would never make a great baker..a little of this a little of that ;)...anyways I even double this and put it in a 13x9 dish as well...This is great to take to a pool party, cookout any old occasion... all you need is a microwave or regular oven.. I serve this with a loaf of french bread, sometimes if I have the time, I slice the bread drizzle with olive oil and garlic powder and toast it, but most of the time, I just tear the bread into chunks and serve it on the side I have served this also with crispy breadsticks, & crackers as well...as always use what you have and like. Enjoy

Pizza Dip

8oz block of Cream cheese, (I use 1/3 less fat kind)
1 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
1/4 tsp each (garlic & onion powder, Italian seasoning blend)
1/2 cup thinly sliced pepperoni


In heatproof oven dish (if using microwave don't use metal) spread out in a even layer the cream cheese.  Spread the pizza sauce over the top in a thin layer.  Sprinkle the garlic & onion powder & Italian seasonings  over the top.  Sprinkle the cheese over the mixture and place the pepperoni in an even layer.  Bake until cheese is melted.  Serve with bread/crackers.  Enjoy