SANDRA'S ELEGANT EIGHT-LAYER NACHO DIP

A fantastic dish that's a crowd pleaser and a perfect 
Cinco de Mayo appetizer, potluck contribution,
or just for a special game day occasion...

Servings: (12)
Cook/Prep: 30 mins.

Posted by Sandra

INGREDIENTS

***Cooked ingredients:
· 1 lb. lean moose burger (or venison, or beef)
· ½ white onion, diced
· ½ cup red bell pepper, chopped
· 2 garlic cloves, minced
· 1 can of refried beans
· 1 pkg. taco seasoning
· 1 teaspoon chili powder

***Guacamole:
· 2 avocados, peeled – seeds removed – and mashed with a fork.
· 1 teaspoon lemon juice
· ½ tomato, chopped
· sea salt and ground pepper, to taste

***Non-cooked ingredients:
· 2 cups sour cream (reserve some to dollop on top)
· 1 small can hot green chilies (or mild if you like it less spicy); although there are many ingredients so it's not too hot if you choose the hot option ;)
· 2 small cans sliced black olives
· 2 cups cheddar cheese, grated
· 2 cups medium picante salsa
· 1 tomato, chopped

***Garnish ingredients:
- 1 cup lettuce, shredded
- 1 tablespoon cilantro, chopped
- 2 green onions, sliced
-  a few dollops of sour cream on top.

-- Restaurant Style Tortilla Chips (for scooping)


METHOD

In a medium-size skillet heat to medium-high heat and brown the burger, about ¾’s the way through add the onion, bell pepper, garlic, taco seasoning, and chili powder; cooking until the onions are translucent. Add in the refried beans, and gently stir to combine, just until bubbly. Remove from heat, and let cool.

Make guacamole by smashing the avocados in a small bowl with a fork, and add the lemon juice, and chopped tomato; mixing to combine.  Season with sea salt and ground pepper, to taste.

Layer cooled meat mixture on bottom of 9”x13” glass dish (or other decorative vessel), and then layer sour cream, guacamole, green chilies, black olives, shredded cheese, picante sauce, chopped tomatoes, lettuce, cilantro, and green onions.  Top with dollops of sour cream.  Serve at room temperature, and for easy dipping with restaurant-style flour tortilla chips. - Enjoy!

~~~~~~~~~~~~~~~~~

Tip:  I provide a serving spoon to scoop out layers of dip onto small serving plates so the guests can also place chips alongside.

SANDRA'S CRAZY-GOOD FOUR-LAYER CHOCOLATE and PECAN DESSERT

A great get-together dessert that tastes
fantastic and is easy to transport...

Servings (12)
Prep: 15 Mins. |
Bake: 22 Mins. |
Refrigerate: 2 hrs. prior to serving

***Crust (1st layer)
5 cups rice chex cereal, finely crushed
½ cup brown sugar, packed
6 tablespoons butter, melted

Preheat oven to 300 degrees. Prepare a 9”x13” glass baking dish with butter-flavored spray. Combine crushed cereal, brown sugar, and melted butter. Mix thoroughly and press into bottom of pan. Bake for 12 minutes, and then cool completely. --- Turn up the oven to 325 degrees.

***Filling (2nd layer)
1 (8 oz.) cream cheese, at room temp.
1 (9 oz.) container cool whip, divided (you’ll need half for topping)
½ cup powdered sugar

Beat cream cheese with powdered sugar until smooth, and fold in half the cool whip. Spread over cooled crust and chill while preparing the next layer.

***Pudding (3rd layer)
1-1/2 cup cold milk
1 (4.5 oz) pkg. chocolate instant pudding
1 (8 oz.) container sour cream
In a small bowl, beat pudding into milk slowly with a hand mixer for 1 minute. Add the sour cream, and mix just until blended. Spread over the previous layer.

***Topping (4th layer)
Other half of cool whip, thawed
½ cup candied pecans, chopped
½ teaspoon butter, melted

Top with cool whip. Sprinkle candied pecans on top. Place dessert in refrigerator for at least 2 hours to set before serving. ~ Enjoy!

SANDRA'S POTLUCK EIGHT-LAYER NACHO DIP

Servings: (12)
Cook/Prep: 30 mins.

Posted: by Sandra

INGREDIENTS

***Cooked ingredients:
1 lb lean moose burger (or venison, or beef)
· ½ white onion, diced
· ½ cup red bell pepper, chopped
· 2 garlic cloves, minced
· 1 can of refried beans
· 1 pkg. taco seasoning
· 1 teaspoon chili powder

***Guacamole:
· 2 avocados, peeled – seeds removed – and mashed with a fork.
· 1 teaspoon lime juice
· ½ tomato, chopped
· sea salt and ground pepper, to taste

***Non-cooked ingredients:
· 2 cups sour cream (reserve some to dollop on top
· 1 small can hot green chilies (use mild if you like it less spicy); although hot green chilies are perfect because so many ingredients make this the right choice
· 2 small cans sliced black olives
· 2 cups cheddar cheese, grated
· 2 cups medium picante salsa
· 1 tomato, chopped

***Garnish ingredients:
- 1 cup lettuce, shredded
- 1 tablespoon cilantro, chopped
- 2 green onions, finely sliced
-  a few dollops of sour cream

-- Tortilla chips for scooping

METHOD

In a medium-size skillet heat to medium-high heat and brown the burger, about ¾’s the way through add the onion, bell pepper, garlic, taco seasoning, and chili powder; cooking until the onions are translucent. Add in the refried beans, and gently stir to combine, just until bubbly. Remove from heat, and let cool.

Make guacamole by smashing the avocados in a small bowl with a fork, and add the lemon juice, and chopped tomato; mixing to combine. Season with sea salt and ground pepper, to taste.

Layer cooled meat mixture on bottom of 9”x13” glass pan (or other decorative vessel), and then layer sour cream, guacamole, green chilies, black olives, shredded cheese, picante sauce, chopped tomatoes, lettuce, cilantro, and green onions. Top with dollops of sour cream. Serve at room temperature, and for easy dipping with restaurant-style flour tortilla chips. - Enjoy!