Family Picnic Taco Salad


  • 1 32 ounce can refried beans
  • 1 cup prepared guacamole
  • 1 16 ounce container sour cream
  • 4 teaspoons taco seasoning
  • 1 cup chunky salsa
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1/2 head lettuce, shredded
  • 1 8 ounce bag of shredded Mexi-blend cheese


  1. In a small bowl, mix the sour cream and taco seasoning together and set aside.
  2. Spread the beans in a 9 x 13 foil pan.
  3. Add a layer of the guacamole.
  4. Spread the sour cream mixture over the guacamole.
  5. Next pour the salsa on and spread in an even layer.
  6. Add the onions, peppers and lettuce in separate layers.
  7. Finally, sprinkle the cheese over the top.
  8. Serve with tortilla chips.

Source: My kitchen

Creamy BLT Dip


  • 2 (16 oz) containers of Sour Cream
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp dried parsley
  • 2 tomatoes, chopped
  • 8 slices bacon, cooked and crumbled
  • ¾ cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • Tortilla chips for serving


  1. In a medium mixing bowl, combine sour cream, onion powder, garlic powder, dried and dried parley.
  2. Once mixed transfer to a bowl or 9 inch pie plate.
  3. Place the sour cream on the bottom.
  4. Layer with bacon, cheese, tomatoes, shredded lettuce, and garnish with additional tomatoes.
  5. Serve with chips.


Cheesy Mexi Dip


  • 16 ounce jar of hot salsa (or heat level of choice)
  • 2 pound block of Velveeta


  1. Cut Velveeta into approximately 1 inch cubes.
  2. Spray a large microwave safe bowl with non-stick cooking spray.
  3. Put about a third of the cheese in the bowl.  Top with half the salsa.  Put another layer of cheese, then salsa.  Then finish with cheese.
  4. Microwave on 50% power for 10 minutes stirring halfway through.
  5. Microwave on 50% power for an additional 10 minutes stirring halfway though (yes, this gets done twice).
  6. If needed, you can continue cooking at 50% power for 2 minutes at a time.  Stir well and cool slightly.
  7. Serve with tortilla chips.

Source: Marks family recipe

Apricot Barbecue Wings


  • 3 pounds chicken wings
  • 1 cup prepared barbecue sauce
  • 1 (18-ounce) jar apricot preserve
  • 1 teaspoon dry mustard powder
  • 1 tablespoon Tabasco sauce


Use a 6-quart slow cooker. Spread the wings out on a large cookie sheet and bake in the oven for about 10 minutes at 400 degrees. This browns the skin and keeps it from getting terribly slimy in the crock. I do think this is an important step, even though I loathe cooking before I cook.

Put the hot wings into your cooker. In a mixing bowl, combine the barbecue sauce, apricot preserve, dry mustard, and Tabasco sauce.

Cover and cook on low for 5 hours, or until the chicken is cooked throughout but still attached to the bone.


Pizza Pinwheels


  • 1 (8 ounce) can refrigerated crescent roll dough
  • 2 cups shredded mozzarella cheese
  • 24 slices pepperoni
  • 1 (14 ounce) can pizza sauce


Preheat oven to 375 degrees F.

On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.

Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.


George’s Awesome Seafood Dip


  • 8 ounces cream cheese, softened
  • 8 ounces sour cream
  • 1/3 cup mayonnaise (we use Miracle Whip)
  • 1/4 cup horseradish sauce (we use Kraft)
  • 2-3 shakes tabasco
  • 16 ounces imitation crab or lobster (we use a mixture)


  1. Cube the seafood and then do a rough chop of the cubes.
  2. Beat the cream cheese, sour cream, mayonnaise and horseradish in a stand mixer.  Add the tabasco to taste.
  3. Fold in the seafood.
  4. Chill until flavors meld, usually a couple hours.  Serve with crackers or raw vegetables.

Source:  Marks family recipe

Shrimp & Spinach Dip

5 oz cooked shrimp, divided use
4 oz cream cheese, at room temperature (reduced fat okay)
1/4 cup packed, defrosted chopped spinach
1/2 cup 0% or 2% Greek yogurt
1/4 cup mayonnaise
1 shallots, sliced
1 1/2 tablespoons horseradish
1 teaspoon Worcestershire sauce

In a food processor, blend together the yogurt, horseradish, half of the shrimp, spices, shallot, mayo and cream cheese until very smooth. Chop the the remaining shrimp. Stir in the spinach and chopped shrimp until just combined. Refrigerate for at least 1 hour before serving.


Grilled, Loaded Twice-Baked Potatoes


serves 4, active time 15 minutes, total time 1 hour, 45 minutes

  • 4 medium Idaho baking potatoes, scrubbed
  • 4 ounces (1/2 block large box) cream cheese, room temperature
  • ½ cup sour cream
  • 8 ounces (1 block) extra-sharp cheddar cheese, shredded, divided use
  • 4 slices peppered bacon, cooked and finely crumbled
  • 3 tablespoons finely minced, fresh chives
  • Kosher salt
  • 4 tablespoons butter, melted


  1. Adjust rack to the middle position of oven and preheat to 375°F. Poke each potato a several times with a fork and place directly on the rack. Bake until skin just starts to crisp and flesh is soft, about 1 hour. Remove from oven.
  2. Meanwhile, preheat a gas grill to 375°F.
  3. When cool enough to handle, slice off upper third of potatoes. Scoop out interior into a medium bowl, leaving a ¼-inch layer of flesh. Add cream cheese and sour cream and beat with a hand-held mixer until thoroughly combined and fluffy, about 30 seconds. Fold in all but ¼ cup of the cheddar cheese, bacon and chives with a wooden spoon. Season with salt, to taste.
  4. Brush outer skins with melted butter. Fill hollowed skins generously with potato mixture and sprinkle tops with reserved cheese. Place in the center of the grill over direct heat and cook until skins are crackly, the interiors are warmed through and the cheese on top is bubbly, 7-10 minutes. Remove from grill and let cool for 3 minutes before serving.




  • 1 pound dried chickpeas
  • 1 1/2 teaspoons baking soda, divided
  • 1/2 cup tahini
  • 1/3 cup lemon juice from about 3 lemons
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons freshly minced garlic (about 2 medium cloves)
  • Kosher salt, to taste


  1. Place chickpeas in a large bowl and cover with twice the volume of cold water. Stir in 1 teaspoon of baking soda and let sit for 12 hours.

  2. Drain chickpeas and transfer to a large saucepan or dutch oven and cover with twice the volume of water. Stir in remaining 1/2 teaspoon of baking soda and bring to a boil over medium heat. Reduce heat to low, cover, and simmer until chickpeas are tender throughout, about 1 hour. Drain chickpeas, reserving 1/2 cup of cooking liquid.

  3. Peel chickpeas, discarding skins. Transfer chickpeas to the workbowl of a food processor fitted with a steel blade. Pulse until chickpeas are finely chopped, stopping to scrape down sides of bowl as necessary.

  4. Add tahini, lemon juice, olive oil, and garlic; puree until smooth, stopping to scrape down sides of bowl as necessary. Thin with reserved cooking liquid to desired consistency. Season with salt to taste. Transfer to an airtight container and store in refrigerator for up to a week.



Ham & Dill Deviled Eggs

6 hard-boiled eggs, peeled and sliced length-wise
2 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1/4 cup finely diced smoked ham
1/2 to 1 teaspoon finely minced dill


In a medium bowl, mash together the egg yolk and dill until fairly smooth.

Stir in the mayo and mustard. Add the ham then stir to evenly distribute. Pipe or spoon into the egg halves.