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
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