Bean Dip

This is a great Hot Dip that my Pastor's wife, Tracey, a dear friend, shared with me after I tasted it and LOVED it at a party she hosted. Thanks Tracey!
~ Kari

2 packages (8 oz ea.) cream cheese
1 16 oz. sour cream
1 can refried beans
1/2 package dry taco seasoning

Mix together.
Cover with 1 cup cheddar cheese and 1 cup mozzarella ( or use 1 bag of fiesta blend cheese)

Bake at 350 for about 25 minutes or until heated through and cheese is melted.

Serve with tortilla chips

Makeover Favorite Corn Bake

I recently found this recipe in one of the Taste Of Home Magazines, and thought it was worth sharing. It is low fat, but still tastes great! My husband does not usually like this type of dish, but he told me he really liked this one!
~ Kari



1 c. flour
1 c. cornmeal
3 T. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
1 cup (8 oz.) reduced-fat sour cream
1/4 c. unsweetened applesauce
1/4 c. butter, melted
1 1/3 c. frozen corn + 3/4 c. water
1 can (14oz.) cream style corn

1) In a large bowl, combine first 5 ingredients.

2) In a small bowl, whisk egg, sour cream, applesauce, and butter. Stir in Corn. Stir into dry ingredients, just until moistened.

3) Transfer to a greased 9x 13 pan. Bake at 350 for 30-35 minutes or until toothpick inserted near center comes out clean. Serve Warm

Refrigerate leftovers.

Pineapple Cranberry Salad

Our daughter-in-law, Tina, recently brought this yummy fruit dish up for one of our family nights, and it was a hit! Very light and tasty!
~ Marilyn

1 can (20 oz) crushed pineapple, undrained

2 pkg. (4 serving size each) raspberry jello

1 can (16 oz) whole berry cranberry sauce

1 apple, chopped

2/3 cup chopped walnuts or pecans

My mom also adds a can of drained mandarin oranges, and that is SO good.

Drain pineapple, reserving juice. Add enough cold water to juice to measure 3 cups; Bring to boil in saucepan, remove from heat. Add jello mixes; stir 2 minutes. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 1/2 hour or until slightly thickened.

Stir in pineapple, apple, walnuts, and mandarins.

Refrigerate 4 hours or until firm.

Peanut Butter Cake

One of our favorite cakes! This recipe is from Rick's mom. We serve it at many birthdays and family get-togethers.
~Marilyn

1/2 c. softened butter or marg.
2 1/4 c. flour
3 tsp. baking powder
1 tsp. salt
2 eggs
1 1/2 c. sugar
1 c. milk
1/3 c. peanut butter
1 tsp. vanilla

Cream butter. Stir in sugar, flour, baking powder, salt. Add peanut butter and 2/3 c. milk. Beat 2 minutes on low speed (or about 300 strokes by hand) Add remaining 1/3 c. milk, vanilla, and eggs. Beat 2 minutes. Pour into 9x13 greased baking pan or 2 9-inch greased layer cake pans. Bake at 375 for 25 minutes. Frost with Peanut Butter Frosting. (below)

Chocolate Peanut Butter Frosting:

1/3 c. cocoa
1/2 c. peanut butter
2 2/3 powdered sugar
1/4 tsp. salt
1/2 c. cream or evaporated milk
1 tsp. vanilla

Cream cocoa and peanut butter. Add remaining ingredients. Beat until smooth. Spread on cooled cake.