The Bain girls love making (and EATING) this dip.
- 1 16 oz. can refried beans
- 1-2 cups guacamole dip
- 1-2 cups sour cream mixed with 1 pkg taco seasoning (or less, to taste)
- Chopped tomatoes
- Grated cheese
- Sliced black olives
- Minced green onions
Layer all ingredients in a 9×13 pan, starting with the beans and ending with the green onions. Measurements don’t need to be exact. Serve with tortilla chips.
[I haven’t made this – but I love it. Louise]
- 12 eggs
- 6 Tbsp. mayo
- 2 tsp. mustard
- 1 pinch cayenne pepper
- Salt & pepper
- Paprika (for dusting)
Hard boil the eggs remove the shells. Slice eggs in half longwise and scoop out the cooked yolk into a bowl. Mix yolk with mayo, mustard, cayenne, salt, and pepper. Fill cooked egg whites with yolk mixture. Refrigerate if desired. Dust with paprika right before serving.
This recipe is simple and great for children.
- 4 medium russet potatoes
- Vegetable oil to rub on potato skins
- 2 Tbsp. butter
- 1/2 c. milk
- 1/2 c. sour cream
- 4 oz. shredded cheddar cheese
- 1/2 tsp. salt
- Pinch of ground black pepper
Wash potatoes. Rub w/oil to ensure crispness. Bake potatoes 1 hour at 400. Remove from oven and cool for 10 min. Cut potatoes in ½ lengthwise and scoop out pulp w/small spoon. Mash potato pulp w/fork until smooth. Add remaining ingredients until well combined. Spoon mixture into empty potato shells. Set oven to broil. Broil potatoes for 10-15 min until spotty brown & crisp.
Grandma Mae Hanks used to always serve this in one of her electric fondue pots.
- 1 Mexican Velveeta (regular size…)
- 1 can Nalley’s NO Bean Chili (or any no bean chili)
- 1 can chopped green chilis (the small can)
- 6 Green onions chopped
Heat up together in pan and serve warm with tortilla chips.