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Baby Shower Appetizers

 

Deviled Eggs

Ingredients:

6 eggs
1/4 teaspoon prepared mustard
1/8 teaspoon dill
3 Tablespoons mayonnaise
1/8 teaspoon white pepper
1/8 teaspoon paprika
1/8 teaspoon salt
1-2 teaspoons milk

Directions:

Place eggs in a pan and cover with water. Boil eggs for about 4 minutes.

Remove from heat and place in ice water. Let cool down to room temperature.

Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried.

Mash egg yolks with a fork and add all ingredients except for paprika.

If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you'll end up boiling another egg or two.. lol..)

Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate up to 24 hours.

Makes about 6 servings.

 

Easy Chicken Quesadillas

Ingredients:

flour tortillas
1 can cheese soup
1/2 cup thick and chunky salsa
1 lb. boneless skinless chicken breast

Directions:

Cook chicken as desired and shred meat into a bowl. Combine salsa, chicken meat and cheese soup. Spoon 1/3 cup of mix onto tortillas. Fold, place on baking pan.

Bake in a 350°F oven for about 7 minutes.

 

Guacamole

Ingredients:

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 Tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne
pepper (optional)

Directions:

In a medium bowl, mash together the avocados, lime juice, and salt.

Mix in onion, cilantro, tomatoes, and garlicup Stir in cayenne pepper.

Refrigerate 1 hour for best flavor, or serve immediately.

 

 

Seven Layer Taco Dip

Ingredients:

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped 1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

Directions:

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese.

Garnish with black olives.

 

 

 




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