Refreshing Drinks

Loving My Shaker in this hot weather. I seldom leave home without it!

Heading out in the car, to the office, to a doctor’s office, out to the pool area (where glass should be prohibited), to ball practice and games, it’s a great tumbler to have along….Double wall construction minimizes condensation and quickly chills beverages without causing the exterior of the Shaker to become cold. The lid has a silicone seal, preventing liquids from leaking or dripping while shaking and pouring. Frosted dots add a unique decorative touch.

So whether it’s to be filled with your water, favorite tea or powered drink, the shaker will keep it cool and refreshing. Martini’s, it’s great for those too! If you would like 1-8, let me know. I can help you have these by the pool this summer or in the office to keep your water or beverages cold & practically spillproof.

 

Strawberry Tea/Drink

Using a mini mix ‘n chop, muddle or mash the strawberries in the bottom of a glass. Fill with lemonade, sparkling water, or iced tea for a refreshing drink.

Kiwi-Mint Julep Recipe

Combine two tablespoons of sugar and 1/2 cup hot water in a 2 -cup prep bowl. Let this mixture cool for a few minutes. In the manual food processor, combine the mixture above, 3 peeled & quartered kiwis, 2 oz bourbon (optional), 3 tablespoons of frozen limeade and 8 fresh mint leaves (2 tablespoons). Blend (pump the manual food processor) until coarsely pureed. Pour over ice and garnish with mint(optional). Makes 2 cocktails.

Raspberry Lemonade

1 (12 oz) can frozen raspberry lemonade concentrate, 3 cups water, 3/4 teaspoon lime juice, 1 (12 oz) can or bottle lemon-lime flavored carbonated beverage, 1 cup crushed ice, 1 cup fresh raspberries(garnish), 18 mint leaves as garnish(optional)

In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.

Yields: 18 (4 oz) servings

Pink Martinis
Ingredients:
1 cup (250 mL) ice cubes
1/2 oz (15 mL) grenadine
4 oz (120 mL) Southern Comfort® (70 proof)

2 oz (60 mL) light rum
3 oz (90 mL) pineapple juice
2 oz (60 mL) sweet & sour mix

Directions:
Place ice in Shaker. Measure remaining ingredients into Shaker, starting with grenadine.
Secure lid and jigger on Shaker. Shake 10-15 times or until desired drinking temperature is reached. Remove lid from Shaker; pour into glasses.
Yield: 2 servings. Nutrients per serving: (about 3/4 cup): Calories 310

Fresh Mango Margaritas!

2 large mangoes, peeled and cut into wedges
1/4 cup sugar
1/4 cup water
1/2 cup mango nectar
4 limes (divided)
1 tbsp sea salt
1 1/2 cups ice cubes divided
2 oz tequila , divided
mango and lime slices

1. For mango puree, finely chop mango wedges using food chopper. Place mangoes, sugar and water into batter bowl. Microwave on HIGH for 2-3 minutes until sugar is dissolved and mixture is hot.
2. Pour mango mixture into strainer over classic batter bowl. Press using classic scraper. Add enough nectar to mango puree to measure 1 1/2 cups. set aside. Juice limes to measure 1/2 cup . (Reserve one for the juiced lime halves).
3. Place salt onto appetizer plate. Rub cut ends of reserved lime half around edges of four dots martini glasses; dip glasses into salt. Fill shaker with half each of the ice, lime juice, puree and tequila. Secure lid on shaker and shake vigorously until chilled. Garnish with mango and lime slices….

Fresh Herbs, Veggies, & Chardonnay

Fresh sliced garlic, fresh tomatoes, fresh basil and Chardonnay combined together with pasta creates an aroma and taste at home, as if you were sitting in an upscale Italian restaurant.  Using the Pampered Chef’s newest cookware, the Rockcrok, you can have a delicious one pot meal in about thirty minutes. The Rockcrok is an awesome addition to your kitchen as it is safe to be used on your stovetop-flat,electric, or gas; oven; broiler; grill-gas or charcoal; refrigerator; microwave;and freezer. Excellent cleanup as it is dishwasher safe!

Grilled Chicken Penne al Fresco

Ingredients: 2 tablespoons olive oil, 4 garlic cloves, peeled, 2 cups grape or cherry tomatoes, 3 cups uncooked mezze penne pasta, 3 cups chicken broth, 3/4 cup dry white wine such as Chardonnay, 1/2 tsp each salt and coarsely ground black pepper, amd 1 & 1/4 cups lightly packed fresh basil leaves, divided. 1 oz Parmesan cheese, grated (about 1/4 cup packed), 2 cups diced grilled chicken breasts.  Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

In the Pampered Chef’s Rockcrok Dutch Oven, pour in your olive oil, slice garlic thinly using garlic slicer, add tomatoes. Cover and microwave on HIGH 4-5 minutes or unti tomatoes begin to burst, stirring after 2 minutes. Cut up tomatoes using the salad choppers. Add the pasta, broth, wine, salt and black pepper. Return the covered rockcrok back to the microwaveon HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. While that is cooking, coarsely cut fresh basil with a knife and grate your cheese. Carefully remove the Rockcrok from the microwave and remove the lid, liting it away from you. Add the basil, parmesan cheese and grilled chicken cubes to the Rockcrok. Mix thoroughly using a nylon spoon. Add additional Parmesan Cheese and black pepper, if desired to individual bowls. Yields: 8 servings.

Cold Weather, A Snowman, and Hot Chocolate

So many of my friends received some snow in the past couple days, while others just received the freezing rain or colder temperatures than normal. Please be careful as you’re out and about. Bundle up, stay warm and remember whether walking or riding, there could be patches of ice, especially in shaded areas.

For my friends with snow, while helping your children or the children in the neighborhood build a snowman, you might discuss the “meaning of the snowman”~copied (author not known, on a cute snowman given to me), sharing about God in a very fun and natural way.

The Meaning of  the Snowman

The white snow represents God’s forgiveness of our sins.

The  circular snowballs show the everlasting life God promises us.

The carrot nose shows us that God has given us the Earth and all living things.

The black coal mouth reminds us to give God praise.

The scarf keeps us warm, just as God’s love does.

The top hat reminds us to honor God above all things.

The twig arms are open to hold us the way God does when we need Him.

After building the snowman, join together for some hot chocolate that doesn’t take tending to every minute. Put it in before going out for your FUN in the snow and return to a crock pot filled with some delicious chocolate!

 

Snowflake Hot Chocolate
ingredients:
6 cups milk
2 cups heavy/whipping cream
1 bag of white chocolate chips
real whipped cream for topping
Directions:
Cook milk, cream, and chips in crock pot for 2 hours- serve hot with whipped cream on top.
Bon Appetit!

Fat Flush Soup—adding 20 grams of protein to diet per meal

I’ve had so many people to ask me about the great smelling soup I have been taking to school for lunch and/or talked about while out and about. It’s easier to post the article with the recipe than retype the entire recipe—the bolded and parenthesis ingredients are what I used to make my variation of the soup.

This soup if eaten as per instructions is intended to help flush fat from the body. I decided to try it once a friend said she tried it while back and forth at the hospital with her husband in rehab, not eating the soup as instructed but eating it as she could. She did lose some weight but more importantly, her cholesterol was getting high, and with this soup, it came down.

It’s hard to believe a soup high in protein that’s suppose to be good for you, can be delicious. I was even afraid to taste it, but to my surprise, it was delicious. If you’re a vegetarian, no problem. There’s a sentence that tells you what to add or delete, too.

           A personalized plan to target your stubborn fat stores by  Ann Louise Gittleman, PhD, CNS                                                   ——copied(modified ingredients in bold & parenthesis)

fat-flush-soup.jpg

Based on my original Fat Flush soup recipe, a “new and improved” Fat Flush Soup Diet is back — right in time for the 2012 (2013) weight loss season! The mouth-watering recipe — with delicious variations — was originally featured as a cover story in a major national women’s magazine and we have been receiving rave reviews from all over the country ever since.

A wonderful meal in a bowl, the basic soup recipe contains hearty and warming veggies, beans, and lean protein with spices like cumin, cayenne, cilantro and fresh garlic to seriously boost flavor appeal and enhance cleansing power. Really perfect for a spring cleaning boost!

All you have to do is savor the soup twice a day—preferably at lunch and dinner — with a small salad or bowl of steamed non-starchy veggies. Throughout the day, sip on herbal teas (dandelion or peppermint tea), lemon and water, plain water or unsweetened cranberry juice with water (1 ounce of juice to 7 ounces water) so that you are consuming at least 64 ounces of liquid daily.

Start the day with a protein rich breakfast in the morning. I would personally suggest a smoothie made with brown rice and pea protein powder (20 grams of proteins per serving) to help kick-start glucagon, the protein-based hormone that mobilizes fat from storage. Or choose any of the easy protein-packed breakfasts, you will find in Phase 1 of my book, The Fat Flush Plan.

(Of course the protein you consume must be healthy — organic if possible — and not pumped up with hormones or antibiotics.) Critical to both phases of liver detox, this star performer is equated with beauty since our skin, hair, and nails are 98 percent protein. Protein helps make the powerhouse antioxidant glutathione; creates vital enzyme to zap toxins, and maintains energy levels. Protein is essential for weight loss because it can produce the pancreatic hormone known as glucagon which accesses stored body fat for energy. And since the body can’t store protein, it is so very essential that we get the right amount daily (at least 20 grams per meal) — which is what the soup provides! Having low protein levels increases our desire for carbs (like sugar) which contribute to a rise in insulin — the fat promoting hormone.

The filling, high fiber beans — either pinto, garbanzo, or black — contain anywhere from about 10 –20 grams of fiber per serving, which will help regulate blood sugar and sweep toxins out of the system by fulfilling the 35 fiber grams per day dietary recommendation.

—-for fat loss, going to eat this once, but then eat another meal with 20-25 grams of protein)

2012 Fat Flush Soup–bold and parenthesis is how I cooked mine.

  • 2 teaspoons olive oil
  • 1 1/4 pounds lean ground beef, turkey or chopped chicken*
  • 1 large onion, peeled and chopped
  • 1 large red, orange and/or green pepper, seeded and chopped
  • 1 large zucchini or yellow squash, chopped (3 medium ones in a package)
  • 8 ounces mushrooms, chopped
  • 2 cloves garlic, peeled and chopped (4 cloves)
  • 1 bottle (46 ounce) reduced-sodium tomato or vegetable cocktail juice
  • 1 can (15 ounce) pinto, garbanzo or black beans, rinsed and drained(i used i can of each-pinto&black beans)
  • 1 can (14 ounce) crushed tomatoes
  • 1 tablespoon fresh lime juice(juiced a lime and saved the rest for another soup-stored in frig)
  • 1 tablespoon ground cumin 
  • 1/8 teaspoon cayenne pepper, or to taste (1/4 teaspoon)
  • 1/4 cup each fresh cilantro and parsley leaves, chopped (1/4cup of each chopped)
  • 1/2 teaspoon sea salt
  • 1 teaspoon tumeric
  • I found it helpful to use my Pampered Chef manual food processor to chop the ingredients so they were ready at each phase of cooking. With the manual processor, I processed til chopped, not pureed.
  • when it suggests water, i added only 1/2 cup
  • I also added a medium carrot chopped when it was time to add the veggies.

*For vegetarian option, omit meat and add another can of beans.

  1. In a (used my 12 qt. Pampered Chef stockpot, but you could use one 8 qt) saucepot over medium-high heat, cook oil 30 seconds or until heated. Add beef, turkey or chicken. Cook 5 minutes or until cooked through, stirring occasionally. Remove from skillet; drain, if desired.
  2. In same saucepot, cook onions, peppers, zucchini, mushrooms and garlic 5 minutes or until vegetables are crisp-tender, stirring occasionally.
  3. Stir in next 6 ingredients and cooked meat. Add up to 1 cup water to thin soup, if desired. Cover; bring soup just to a simmer (do not let boil). Reduce heat to medium-low. Let simmer 20 minutes, stirring occasionally. Stir in cilantro and parsley. Cover; let simmer 5 minutes more. Garnish with shaved Parmesan cheese, if desired. Soup can be stored up to 5 days in the refrigerator or frozen.

Serving size:
2 to 3 cups (makes 10 to 12 cups) But the basic soup recipe goes on to the next level by individualizing weight loss and recommending very special ingredient “add-ins” that address the top four weight gain triggers most commonly experienced by frustrated dieters: a sluggish thyroid, burned out adrenals, a toxic liver, and yeast overload.

Soup Tweaks—(reasons added or changed/modified original recipe)
What has made this Fat Flushing soup especially popular is that you can tweak the basic recipe to speed weight loss if you are a thyroid type and are tired, constipated, depressed or experience extremely dry skin; an adrenal type and are frequently stressed, crave salt, and lightheaded; a liver type, plagued by headaches and bloat; or are fending off yeast and are constantly craving carbs and have frequent GI distress.

Mix and match the various recipes and eat the soup that is designed to quell any of the symptoms you may be experiencing. All the tweaks blend beautifully together!

 

  • To boost the thyroid, simply add two teaspoons of seaweed gomasio to provide thyroid nourishing iodine. Also add 1 cup of potassium-rich zucchini.
  • For adrenal healing, add 1/2 teaspoon pink Himalayan sea salt for added adrenal-supporting sodium and also add 4 to 5 cups of escarole and spinach for extra rich magnesium content.
  • To help detoxify the liver, add 1 teaspoon of turmeric which is a potent anti-inflammatory that enhances the liver’s ability to filter toxins.
  • And, for those fighting Candida or other types of yeast and fungus, consider substituting 1/2 cup grated daikon (a white radish) for the mushrooms — which can increase yeast in sensitive individuals. Double up on the yeast-fighting garlic (4 cloves) and add a small peeled and chopped eggplant which is rich in antifungal nutrients.

 

If you are ready for a fresh start, but not sure how to begin, then my specialty soups and tailored supplements may be just what you need. It’s so easy because the soup can be stored in the fridge for up to 5 days or frozen ahead.

Chicken & Broccoli Ring

Chicken & Broccoli Ring–using the Pampered Chef’s large 15″round stone with handles…..this recipe is wonderful by itself or serve with your  favorite soup or chowder

Ingredients:

2-package (8 ounces) refrigerated crescent rolls

1 cup cooked chicken (2-3 small chicken breasts cooked in your deep covered baker–chopped with the salad chopper or you could use the food chopper

3/4 cup coarsely chopped broccoli (very small head of florets works perfectly)
1/2 cup (2 ounces) cheddar cheese–i like extra cheese–so individual taste
1/4 cup  red bell pepper or green peppers–depend on price—I just slice down one side- with forged cutlery knife–don’t really measure–chop fine with the  food chopper
2 tbsp mayonnaise–I used more than that—so do it as you need according to ingredients added, some use more chicken than others
1 tsp Pampered Chef Pantry All-Purpose Dill Mix (or dried dill)—-or some leave it out—I like the wonderful taste it gives
1 small garlic clove, pressed (minced)—I used two-three cloves—-healthy
1/8 tsp salt couple turns of the grinder
1/8 tsp pepper couple turns of the grinder
Directions:

1. Preheat oven to 375 degrees F.  Unroll each container of crescent rolls; separate into 8 triangles.  Arrange triangles, slightly overlapping, in a circle on a PC Small Round Baking Stone with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone).  Roll (or use fingers to press) wide ends of dough toward center to create a 3-inch opening.  This part sounds kinda tricky the first time you do it, but it’s not so bad.  To see picture look in Pampered Chef’s  “All The Best Cookbook”
2. In a medium bowl, combine chicken, broccoli, cheese, bell pepper, mayo, seasoning mix, garlic, salt, and pepper and mix well.
3. Using a  scoop, scoop filling evenly over dough in a continuous circle. Make sure filling is evenly spaced/spread.  Bring points of triangles up over filling and tuck under dough at center to form a ring.  (the filling will show)

Optional: Lightly brush dough with egg white; and/or sprinkle with almonds.You can add cheese to top.

Bake 25-30 minutes or until deep golden brown.

0?Weight Watchers Point Garden Vegetable Soup

0?Weight Watchers Point Garden Vegetable Soup 

Ingredients:

2/3 cup sliced carrots

1/2 cup diced onions 

2 garlic cloves, minced 

3 cups fat?free broth (beef, chicken, or vegetable) 

1 1/2 cups diced green cabbage 

1/2 cup green beans 

1 tbsp. tomato paste 

1/2 tsp. dried basil 

1/4 tsp. dried oregano 

1/4 tsp. salt 

1/2 cup diced zucchini 

Directions:

In a large saucepan sprayed with nonstick cooking spray, saute carrots, onions and garlic over low heat 

for about 5 minutes. Add broth, cabbage, green beans, tomato paste, basil, oregano and salt, and bring to 

a boil. Lower the heat, cover, and simmer for around 15 minutes or until beans are tender. Lastly, stir in 

the zucchini and continue to heat soup for 3?4 minutes. Enjoy!!

Beef Taco Ring

Beef Taco Ring ,  a wonderful alternative to taco shells…….

¾ to 1  lb lean ground beef

1 package (1-1.25 oz.) taco seasoning mix

1 (4 oz.) cheddar cheese

2 tbsp water

2 packages (8 oz.) refrigerated crescent rolls

1 medium green bell pepper

1 jar  salsa

lettuce optional

1-2  medium tomato

1/2 onion

½ c pitted ripe olives (optional)

1 tub Sour cream

Cook ahead up to 1 2/3 cups ground beef.  Cook in large skillet over medium heat.

Preheat oven to 375°F.

In Classic Batter Bowl, combine beef, taco seasoning mix (southwestern seasoning) and water.  Using the  Deluxe Cheese Grater, grate cheese into mix.

Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone; wide ends overlapping in center.

Points will extend off the edge of the baking stone. Using Baker’s Roller,  roll wide ends of dough toward center to create a 5-inch opening.

Using Medium Scoop, scoop meat mixture evenly onto widest end of each triangle.

Bring points up over ?lling and tuck under the wide ends of dough at the center of the ring.  (The Filling will not be completely covered.)

Bake 20-25 minutes or until golden brown.

Cut off top of bell pepper.  Discard top and insides.  Fill pepper with Salsa.

Shred lettuce and slice tomato.  Chop onion using the Food Chopper.  Slice olives using a knife or the Egg Slicer Plus.  Place bell pepper in the center of ring; arrange lettuce,

tomato, onion and olives aroung the bell pepper.  Fill the Easy Accent Decorator with Sour cream.  Garnish.  To serve, cut with Slice ?n Serve.

Yield: 8 servings

You can also place extra ingredients in side bowls, letting dinner guests top their slice with any or all the extra ingredients….my preference ……enjoy!

No Knead Ciabatta Bread

No Knead Ciabatta Bread

This has been one HOT recipe! No one can believe how easy it is. Try it…

“it’s delicious and only costs 35 cents to make! “

No-Knead Bread

Ingredients:

3 cups all-purpose or bread flour, more for dusting

¼ teaspoon instant yeast

1 ½ teaspoon salt

1 ½ cups tap water

Directions:

Step 1. In a large bowl combine flour, yeast and salt. Add 1 ½ cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 hours, at room temperature.

Step 2. Dough is ready when its surface is dotted with bubbles. Liberally flour a Pastry Mat using the Flour/Sugar Shaker, and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Fold the 2 sides of the Pastry Mat over the bread and let it stand on the counter for 2 hours to rise.

Step 3. 1 ½ hours into the 2 hour rising, preheat oven to 450 degrees & place the empty Deep Covered Baker with lid in oven for 30 minutes. (This is the only recipe I have ever preheated a stone for!)

You want the Deep Covered Baker blazing hot. Dump the dough into the The Deep Covered Baker, put the lid on and put back in the oven. Bake for 30 minutes then take the lid off.

Bake for another 8 to 15 minutes until the bread is golden brown on top. Cool on a cooling rack.

Can’t wait?!?! OK…go ahead. Get a stick of butter and and eat it. We don’t have the patience in our house either to let it cool!

Bon Appetit!!

Cabin Fever? Looking for A Girls Night Out….

Cabin Fever? Looking for A Girls Night Out…. Pampered Chef is ready to answer the call.

Enjoy a night out with the girls while the “bowl” games are going on Or combine the two events–let the men sit on the couch while you ladies enjoy your time settled in the kitchen with your friends, favorite beverage & snacks, watch a quick & easy demo and sample a delicious recipe while joining in the fun of a Slippers Party, a Naughty Nightie Party (no, you don’t wear them during the demo, but each is drawn out periodically by our host, and friends guess who “the nightie belongs”)….lots of fun theme parties and recipes to choose from.

It’s not too late to get a “girls night out” together—the best events are those you pull together in 2-3 days–calling your friends, they know what they are doing this week! And for those with Cabin Fever, they are looking for a night out, right now! Who says it has to be at night? It can be mid morning, noon, mid-afternoon, or early evening–with school vacations and snow days many are so ready for “their girl time” they have been missing.

Let’s get-together-Sooner than later…..

Baby, it’s cold out there…

It is cold out but a warm quick and easy dish is what the Chef has ordered.

Try one of the two pasta dishes that can be made in 30 minutes or less in the famous Covered Stone Baker ….

or  if soup is being considered, try this one–it’s quick, easy, and microwavable, too!! And don’t forget the Taco Touchdown Dip follows, it’s a great recipe while watching the bowl games!

Quick and easy recipes to be enjoyed by all while the Chef in the House has only about 30 minutes tied up in the kitchen. Now that’s what I am talking about. Delicious without spending all day because the “Chef’s Time” is very valuable.

Microwave White Chicken Chili

Three whole heads of garlic may seem like a lot, but “roasting” them in the microwave lends a mild, mellow taste to this chili.

Ingredients

3  whole heads garlic (about 48 cloves), unpeeled

¾ tsp salt, divided

3 tbsp olive oil, divided

2  poblano peppers

1  medium onion

1½  lb boneless, skinless chicken thighs

2  tbsp Southwestern Seasoning Mix

2  cans (15.5 oz each)  Great Northern beans, drained

1  jar (16 oz) salsa verde

Using

1. (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose

cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

Meanwhile, finely dice peppers using Santoku Knife. Chop onion using

2. Food Chopper. Combine

peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using

3.

Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield: 8 servings (8 cups)

Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Cook’s Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt.

Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

© The Pampered Chef, Ltd., 2008

Or Put that baker in the Oven while you enjoy the Taco TouchDown Dip in time for the BOWL Games….

TOUCHDOWN TACO DIP (oven)
1 pound Ground beef, browned and drained
1 (16 ounce) can Refried beans
1 (8 ounce) package Cream cheese, softened
1 cup Sour cream
2 tablespoons Taco seasoning mix
2 Garlic cloves, finely minced
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup Black olives, sliced
1 Medium tomato, diced

Optional Items:
1/4 cup Green onions, thinly sliced
2 tablespoons Fresh cilantro or parsley chopped

Preheat oven to 350 degrees F.

Brown and drain the ground beef.

Spread the browned ground beef in the bottom of Deep Covered Baker. Spread the refried beans evenly over the ground beef.
Combine the cream cheese, sour cream, taco seasoning, and garlic in a mixing bowl, and mix well.
Spread the cream cheese mixture evenly over the refried beans. Sprinkle the shredded cheddar cheese evenly over the cream cheese mixture.
Bake 15-18 minutes or until hot.
Remove from oven and top with the sliced black olives and diced tomato.
Add additional dollops of sour cream as a topping (if desired). Top with green onions.

Next Page »