Seven Layer Dip

Tis the season for entertaining! This dip is always a crowd pleaser and is SO easy to make! As requested by Vanessa...

Seven Layer Dip

• 1 (1 ounce) package taco seasoning mix
• 2(16 ounce) cans refried beans
• 1 (16 ounce) container sour cream
• 2 cups shredded Cheddar or Colby Jack cheese
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 2 avocados, sliced
  
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained

1. Warm the refried beans in the microwave for 2 minutes then spread onto a large serving platter or 9x13 dish.
   
2. Mix the sour cream and taco seasoning in a medium bowl. Spread over the refried beans.
3. Top with shredded cheese then layer the salsa, tomato, avocado, green onions, black olives and lettuce.
4. Serve with tortilla chips!
   

Pumpkin Seeds

What better time to post this recipe than now. I'm breaking the rules, slightly. This recipe isn't tried and true with our family, but has still been tested, nonetheless. This was posted on a family member's blog and she says that her kids loved them. I hate wasting pumpkin seeds so I'm going to try out this recipe once we start our pumpkin carving. Let me know if you give it a go and how you liked it.

Sweet and Spicy Pumpkin Seeds

1 medium pumpkin

5 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Pinch of cayenne pepper, to taste

1 1/2 tablespoons peanut oil

Makes 1 cup

Directions:Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

Chicken Manicotti with Chive-Cream Sauce

• 12 Packaged dried manicotti shells
• 1 8-oz container soft-style cream cheese with chives and onion
• 2/3 cup milk
• 1/4 cup grated Romano or Parmesan cheese
• 2 cups chopped cooked chicken (10 oz)
• 1 10-oz package frozen chopped broccoli ,thawed and drained
• 1/2 of a 7-oz jar roasted red sweet peppers, drained and sliced, or one 4-oz jar diced pimiento, drained
• 1/4 tsp black pepper

Cook manicotti shells according to package directions. Drain shells; rinse with cold water. Drain again.

Meanwhile, for sauce, in a small heavy saucepan melt cream cheese over medium-low heat, stirring constantly. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese. Remove from heat.

For filling, in a medium mixing bowl, stir together 3/4 cup of the sauce, chicken, broccoli, roasted red sweet peppers or pimiento, and black pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of filling.

Arrange the filled shells in a 3-quart rectangular backing dish. Pour the remaining sauce over the shells. Sprinkle with paprika. cover with foil. Bake in a 350 degree oven for 25-30 minutes or until heated through. Makes 6 servings.

Nutrition information per serving: 396 calories, 25 g protein, 31 g carbohydrate, 18g fat (9 saturated), 92 mg cholesterol, 257 mg sodium

Notes: This is really easy, the stuffing can take a little getting used to if you've never done it before like me. We use whole wheat pasta, healthier for you and in my opinion tastes better. I would double the recipe to the sauce. It worked out okay for us but next time I think I will double up on the sauce, it is VERY good. Don't cook all 12 noodles, as it says makes 6 servings. The roasted peppers that we found came in like a 16 oz jar where condiments were. There weren't many choices so be thorough when browsing for it.

Resource: Easy Everyday Cooking