Seven-layer Bean Dip

This recipie was a huge Cinco de Maio hit! Gone in 20 minutes flat!

1 can (16 oz)refried beans
1/2 package taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) chopped green chiles
1 cup Thick 'n Chunky salsa
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1 can (2.25 oz) sliced ripe olives, drained (1/2 cup) - Jalepeno olives rock!
1 medium tomato, diced (3/4 cup)



1. In medium bowl, mix refried beans and taco seasoning mix. Spread mixture in a glass pie dish.
2. In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
3. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Best if left over night. Serve with tortilla chips.

Grandma Maime's Angel Food Cake

Mostly I just want to brag. After dozens of lopsided, failed attempts, I finally pulled off a successful angel food cake! (Yes, that is my cake in the picture. Beautiful, isn't it?)

Dan's grandma is famous for her angel food cakes, and this is her recipe. I hope she doesn't mind me sharing! And be warned--this is a picky recipe, and cutting corners or making things up really doesn't work.

1 cup cake flour

1 scant cup sugar (I use baker's sugar)

12 room temperature egg whites

1 tsp. cream of tarter

3/4 cup sugar (again, baker's sugar)

2 tsp. vanilla

Sift cake flour and 1 cup sugar together 3 times.

Beat egg whites and cream of tartar until "foamy". I've decided that means somewhere around the "soft peak" stage, although I'm still not sure. Tips: Use the freshest egg whites you can. Use a glass or metal bowl. Wipe down the beaters and bowl very well--any yolk in the egg whites or grease on the beaters or bowl will keep them from beating up as well.

Gradually add 3/4 cup sugar.

Carefully fold in vanilla. Then carefully fold in the flour mixture.

Pour batter into Angel Food Cake pan.

Bake at 350 for 30 minutes, then 320 for 20 minutes. Do Not open the oven while cooking.

Remove from oven and hang upside down in pan until cool. Then remove from pan, and enjoy!

Super Easy Smoothies

These smoothies are easy, creamy, fast, and a great way to get fruit and dairy into breakfast! I love them because they don't take any "weird" ingredients--nothing that doesn't keep for basically forever or we don't already have around. A well-liked and requested recipe, even from people who make "real" smoothies with all sorts of complicated recipes.

• 1 container low fat yogurt--any flavor (I use blueberry, strawberry, or peach. doesn't matter, they're all tasty)
• about 1/3 c. applesauce (I just dump some in until it looks good)
• a handful of mixed frozen berries (Trader Joe's and Costco both sell great, well-priced mixed berries, but I'm sure other places do too)

Blend until there aren't any whole berries left! Yum!

Applesauce Pancakes

These tasty little pancakes are healthy and quick. The better the applesauce, the better the pancake! They are a little denser than Bisquick, but is still like them, especially with applesauce to top them!

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 cups water
1/2 cup cinnamon applesauce
1/4 teaspoon vanilla extract

Combine dry ingredients, then add remaining ingredients and beat together.

Wisconsin Cauliflower Soup

Ingredients

2 tablespoons (1/4 stick) butter

1 medium onion, chopped
1/4 cup(s) all-purpose flour
1/2 teaspoons salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 package (8 ounces) shredded sharp Cheddar cheese, about 2 cups

Directions

1. In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.


2. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
   
3. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.


4. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
   
   Will make about 5 servings.

MOA Cafe Turkey Harvest Croissant

This is the real recipe, from the real Museum of Art Cafe at BYU. I know the ingredients sound a little weird, but trust me--it's INCREDIBLE. Make it just like the recipe says, and you won't be disappointed. It is the perfect combination of salty, sweet, crunchy, and soft. Just do it.

Cream Cheese Spread:

8 0z. cream cheese

1 round tablespoon frozen orange juice concentrate

2 tsp. cinnamon

1/4 c. pineapple juice

1/3 c. sugar

Combine in food processor or beat with beaters until smooth.

For each sandwich you make, you will need:

Cream Cheese Spread

Croissant

3 slices turkey, the thin-cut deli stuff

1 slice provolone

3 slices of apple

1 leaf of green leaf lettuce

Cut croissant in half, and put Cream Cheese spread on both sides

Layer green leaf lettuce, turkey (rolled), cheese, and apples on sandwich.

Cluff's Chicken Pitas

I based these off of my favorite item at my favorite restaurant: Cluff's Carhop Cafe in Fillmore, UT. Obviously, we don't get to go there very often, so I had to invent my own. Not as good as the original, but tasty.

Diced chicken, cooked with a generous amount of Season All.

Diced cucumbers and tomatoes.

Lettuce.

Ranch dressing. Like any other food, the better the ranch dressing, the better it all tastes--so use the best ranch dressing you can find.

Serve all those parts on flatbread or in a pita pocket.