Small Town Times | Page 2

Summertime Recipes By: Justine Pickar

Seven Layer Taco Dip
Ingredients
Directions
1( 1oz) package taco seasoning 1. Blend taco seasoning and refried beans in med. 1( 16oz) can refried beans bowl. Spread mixture onto serving large platter. 1( 8oz) package cream cheese( softened) 2. Mix sour cream and cream cheese in medium 1( 16oz) jar salsa bowl. Spread over refried beans. 1 large tomato, chopped 3. Top with salsa. Place layer of tomato, green 1 green bell pepper, chopped pepper, green onions, and lettuce over salsa. 1 bunch green onions, chopped 4. Top with cheddar cheese, garnish with olives 1 small head iceberg lettuce, shredded 1( 6oz) can sliced black olives, drained 2 cups shredded cheddar cheese
Slow Cooker Chicken BBQ
Ingredients
Summer Corn Salad Ingredients
6 frozen boneless, skinless chicken breast halves
6 ears corn, husked & cleaned
1( 12oz) bottle BBQ sauce
3 large tomatoes, diced
½ cup Italian salad dressing
1 large onion, diced
¼ cup brown sugar
½ cup chopped fresh basil
2 tablespoons Worcestershire sauce
¼ cup olive oil
2 tablespoons white vinegar
Directions Directions
1. Place chicken into slow cooker. In a bowl, mix BBQ sauce, Italian salad
1. Boil corn 7-10 minutes in lightly salted water
dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Drain, cool, and cut kernels from cobs
2. Cover and cook 3-4 hours on High or 6-8 on Low.
2. Toss together corn, tomatoes, onion, basil, oil,
vinegar, salt / pepper to taste. Chill until served.
Ingredients
Garden Tomato Salsa
Directions
½ sweet onion, chopped
1. Place onion, bell pepper, cilantro, and jalapenos into food processor, pulse until
½ green bell pepper, coarsely chopped
finely chopped. Add tomatoes, pulse until tomatoes are coarsely chopped. Transfer
¼ cup fresh cilantro
to a bowl with a tightly-fitting lid.
5 slices pickled jalapenos, or to taste
2. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt
6 fresh tomatoes, quartered
3. Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour
2 teaspoons olive oil
before serving.
2 teaspoons red wine vinegar
½ lime, juiced
1 / 8 teaspoon salt
Ingredients
Freezer Caramel Drizzle Pie
Directions
2( 9”) prepared graham cracker crusts
1. Melt butter in medium skillet over medium heat.
6 tablespoons butter
Saute coconut and pecans until lightly toasted( 5 mins)
1( 7oz) package shredded coconut
Set aside.
1 cup chopped pecans
2. In a large bowl, whip condensed milk and cream cheese
1( 14oz) can sweetened condensed milk
until fluffy. Fold in whipped topping. Spoon ¼ of cream
1( 8oz) package cream cheese, softened
cheese mixture into each crust. Drizzle with ¼ of caramel
1( 16oz) container whipped topping
topping. Repeat layers. Top with coconut / pecan mixture.
1( 12 oz) jar caramel ice cream topping
3. Freeze overnight
2