Tuesday, March 3, 2009

"She also rises while it is yet night,and provides food for her household,
And a portion for her maidservants." Proverbs 31:15

Today I would like to share two recipes from one of my church cookbooks. The first is a taco dip that is quick and easy, but really great with nacho chips. It makes a wonderful appetizer.

Taco Dip
1 large can refried beans
8 oz. sour cream
8 oz. cream cheese
1 T. taco seasoning
1 tsp. minced garlic
1 bag shredded cheddar cheese

Spread refried beans over bottom of baking dish. Mix together sour cream, cream cheese, taco seasoning and garlic. Spread on top of beans. Cover completely with shredded cheese. Bake at 350 degrees until cheese is completely melted. (Kristy James)

The second recipe is a muffin recipe that I make often. It has a topping that you can make, but I usually leave this off and add either blueberries or chocolate chips. Also, I normally double this recipe.

1 1/2 cup all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. nutmeg
1/8 tsp. salt
1 egg
1/2 cup milk
1/3 cup butter, melted
Topping: see below

Mix flour, sugar, baking powder, nutmeg, and salt together and make a well in center. Beat together egg, milk, and butter. Add egg mixture to the flour mixture. Stir. Pour mixture into muffin pan filled 2/3 cup full. Bake at 350 degrees for 20-25 minutes. Topping: 1/4 cup sugar, 1/2 tsp. cinnamon, 1/4 cup melted butter. Mix together and dip muffin tops into mixture. (Sherri Womack)
I hope you enjoy these recipes! Have a wonderful Wednesday!

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