"World's Best Bean Dip- Ever!"...

 

or so I have been told repeatedly when begged asked to share this recipe.

Well now, I'm not so sure about it being the "World's Best"- but it is awfully good!

 

 "World's Best Bean Dip"

                                                   1- 15oz can refried beans                                                         

                                                    4oz cream cheese-softened                                                       

                                                          12oz sour cream                                                                                                                                      1 bunch green onions, finely chopped                                           

  1/2 (12oz) jar chunky salsa       

         1- 14 1/4oz packet taco seasoning 

          1/2 (4oz) diced green chile peppers

            1 cup grated Monterrey Jack Cheese

Combine all ingredients except grated cheese in ovenproof dish. Sprinkle top with grated cheese.

Bake one hour at 300'. 

Serve warm.

   

                 

 

 Enjoy!

Happy snacking & happy weekend!

love & blessings!

Jill

Let's talk chicken!

 

some like it hot!...

 

some like it cold!...

 

I created two new recipes, one served hot and one cold...

both beginning with my favorite way to prepare chicken.

-5 frozen boneless, skinless, chicken breasts

-1 small bottle Italian dressing

-1/2- 3/4 cup Allegro Original Marinade

-cook on low in crock-pot for 6-7 hours

-remove chicken breasts and shred

 

for the hot:

Jill's Chicken & Noodles

 -5 chicken breasts, cooked and shredded (from recipe above)

-1 bag carrots, pealed and diced

-3 celery stalks diced

-1 large onion diced

-1 stick butter or margarine

-1/2- 1 tsp. seasoning salt

-1 Tbsp. Tony Chachere's original creole seasoning

-black pepper to taste

-4 cans all-natural chicken broth

-1 cup "drippings" (or "broth") from crock-pot of chicken 

-1 large bag wide egg noodles- cooked per bag instructions

1. melt stick of butter in a skillet, add carrots, onions, celery

and saute until tender

2. in a large pot combine chicken broth, "drippings", shredded chicken, 

noodles, sauted vegetables and seasoning

3. cover with lid and heat through

Enjoy!

 

for the cold:

Jill's Chicken Salad

-5 chicken breasts, cooked and shredded (from recipe above)

-3/4 cup celery chopped

-1 cup red or green grapes sliced

-1 cup mandarin oranges

-1 cup mayonnaise (or less, I start with 3/4 cup and add more if needed)

-1 Tbsp. lemon juice

-1 tsp. black pepper

Stir all together and chill.

Enjoy!

Happy cooking!

love & blessings!

Jill