Katie and Lydia’s Cookbook
Homemade Taco Dip Yield: 8-10 servings Ingredients: •
1 or 2 cans refried beans, (amount is a personal preference)
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(1) 16 oz carton sour cream
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1 packet (any brand) taco seasoning mix
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1 to 2 cups grated cheddar cheese, (we tend to lean toward the “more is better” side of cheese – lol)
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1 or 2 chopped tomatoes
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2 green onions with tops, chopped
Start by spreading the refried beans onto your platter. Spread them out to within an inch or so of the edge and try to make the layer a uniform thickness across the plate. For the second layer, use a small mixing bowl and stir the sour cream and taco seasoning together. Once it is mixed, spread the sour cream mixture over the refried beans. Top the sour cream mixture with a generous layer of shredded cheddar cheese. It will make all passersby very excited! – lol Beautiful granddaughter #1 loves tomatoes as much as grandma, so the next layer was 2 fresh tomatoes, chopped. Top it off with the diced green onions and it will look as pretty and appetizing as it is delicious! It only takes a few minutes to prepare and it is always a crowd pleaser! This recipe is well received at youth group meetings, football parties or snack attacks. You could easily add ingredients that your
Peanut Bu er Apple Rings With Raisins Yield: 8-10 servings Ingredients: •
2 large apples
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1/2 to 3/4 cup peanut butter
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60 - 80 raisins
Wash the apples. Core them and cut into thick slices about 1/4” to 3/8” thick. Spread each slice with peanut butter. Dot raisins around the ring, sticking them to the peanut butter. Yum!
Pretzel Fruit Kabobs Yield: 4-6 servings Ingredients: •
12 pretzel sticks
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2 bananas, cut into 6 chunks, each
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12 fresh berries or fruit chunks (we chose grapes and cherries)
Wash all the fruit. Peel and slice the bananas into six chunks, each. Slide one banana chunk onto a pretzel stick. Slide a second piece of fruit onto the stick, above the banana. Repeat to fill all pretzel sticks. Serve.
Taco Chips Yield: 4-6 servings Ingredients: •
6 white corn tortillas
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1/4 cup vegetable oil
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1/4 cup nutritional yeast
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon cumin
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1 teaspoon paprika
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1 teaspoon chili powder
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2 teaspoons salt
Arrange tortillas on an ungreased baking sheet. Use a pizza cutter to cut each tortilla into 8 pieces, to make triangular chips. Brush both sides of each chip, lightly with vegetable oil. Mix the yeast, garlic powder, onion powder, cumin, paprika, chili powder and salt, together, in a small bowl. Sprinkle the chips with taco chip seasoning. Turn the chips over and sprinkle the other side with taco chip seasoning. Bake at 350 degrees for 15 minutes, until chips are crisp. Remove from oven. Cool. Serve.
Tuna Casserole Yield: 6-8 servings Ingredients: •
1 lb. noodles
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(2) 10.5 oz cans cream of chicken soup
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1 can tuna, drained
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1/4 lb Velveeta, sliced thin
Boil noodles in salted water. Drain. Mix cooked noodles with drained tuna and cream of chicken soup. Spread mixture in baking dish. Bake 25 minutes at 350 degrees. Top with thin slices of Velveeta and return to oven for 5 to 7 minutes to melt the cheese. Serve with your favorite veggies or side dishes.
Chicken and Rice Casserole Yield: 6-8 servings Ingredients: •
6 cups brown rice, cooked
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(2) 10.5 oz cans cream of chicken soup
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1 (12.5 oz) can Tyson chicken, drained
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1/4 lb Velveeta, sliced thin
Cook rice according to package instructions. Mix cooked rice with drained chicken and cream of chicken soup. Spread mixture in baking dish. Bake 25 minutes at 350 degrees. Top with thin slices of Velveeta and return to oven for 5 to 7 minutes to melt the cheese. Serve with your favorite veggies or side dishes.
Lentil Rice Casserole Yield: 6 servings
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1/2 c. brown rice
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3/4 c. lentils, red or green, both work great
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1 tsp. thyme
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1 Tablespoon Italian seasoning
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1 teaspoon onion powder
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4 chicken bouillon cubes, crushed to powder
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3 c. water
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1/2 c shredded cheddar cheese or thinly sliced Velveeta
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sour cream, optional
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chopped tomatoes, optional
Mix lentils, rice, all seasonings, bouillon cubes and water in a 2 or 3 qt baking dish that has a lid. If your dish doesn’t have a lid, you will need foil to seal it tightly, when baking. Bake the covered mixture, in a 300° oven for 2 hours or until the lentils are tender and water is absorbed. Add cheese to top and return to oven for 5-7 minutes to melt the cheese.
Remove from oven and serve with favorite veggies or side dishes.
We love to garnish it with a dollop of sour cream and some diced tomatoes.