Taco Dip for Chips

0704091703, originally uploaded by predictablyhungry.

First, let me just say that I really am working on getting a better camera!

Also, please excuse the bit of dip that is missing as we couldn't wait to dig in!

Growing up my mother made this dish for family BBQ's and I hogged it. I always sat at the table with the entire dish while I gobbled every last bit.

The recipe was originally taken from pampered chef, however, I have done a few things different (in an attempt to make it slightly healthier and spicier).

Keep in mind that you don't have to use chiles or anything spicy if you don't like spice!

What you'll need:
- 1 (16 oz) can refried beans with Tapatio hot sauce mixed in to taste

- 1 (8 oz) package cream cheese, room temperature

- 1 envelope taco seasoning mix

- 2 cloves garlic, pressed

- 2 cups Mexican blend cheese (found in grocery store) or cheddar cheese, shredded

- 1 small can sliced ripe olives

- 1 medium tomato, seeded and chopped

- 2 green onions, chopped

- 1 jalapeno or serrano chile sliced

- Fresh cilantro, chopped

- Guacamole

- Tortilla chips (From a Mexican restaurant or carniceria if possible... for best taste)

What to do:
1. Spread the refried beans in a square in a 9-inch square baking dish).

2. In a mixing bowl, combine cream cheese, taco seasoning, and garlic.

3. Mix well with electric mixer.

4. Spread cream cheese mixture on top of refried beans.

5. Sprinkle cheese on top of cream cheese mixture.

6. Sprinkle olives, tomatoes, onions, chile peppers, and cilantro on top.

7. Bake at 350 for about 15 minutes.

8. Serve hot with Tortilla Chips with a dollop of guacamole!

Raspberry Buttermilk Cake

Raspberry Buttermilk Cake, originally uploaded by predictablyhungry.

Okay, it's a terrible photo. The ones I took without flash were worse. Michael broke my tripod the other day so I couldn't come up with a decent picture, and I promise you that this cake tastes good.

I ran across this recipe and thought I'd give it a try. I'm pretty confident that it would taste pretty good with other fruits as well such as blackberries and strawberries. I'd contemplated adding blackberries, but others feared it wouldn't taste good.

What you'll need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated lemon zest
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh raspberries/1 basket (6 oz.)

What you'll do:
1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

2. Whisk together flour, baking powder, baking soda, and salt and set aside.

3. In a large bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy. Then beat in vanilla and zest. Add egg and beat well.

4. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter raspberries over top and sprinkle with remaining 1 1/2 tablespoons sugar.

5. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 35 minutes.

6. Cool in pan 10 minutes. Invert onto a plate.

Enjoy! I didn't try it with whipped cream, but I do imagine it'd be tasty!

Margarita Fruit Salad

Margarita Fruit Salad, originally uploaded by predictablyhungry.

I made a version of this last summer, and it was a big hit. I used different fruits, and a different recipe (no alcohol) then (I'll post that one after this current one).

So this year I decided to make a version of this fruit salad using different fruits (that I had on hand), and alcohol. Though, I'm pretty sure most of the alcohol burns off in the boil, as it's not an overwhelming taste.

It's recommended that you let it sit at least four hours in the refrigerator, I kept it in overnight (which didn't make the fruit mushy).

So, for the recipe (as seen in the picture):
** I used these fruits, you could use whatever you'd like**

What you'll need:
Mixed Fruit
- 1 cup blackberries
- 2 mangoes, peeled and diced
- 1 grapefruit, peeled and wedged
- 1 large orange, peeled and wedged
- 2 cups strawberries, hulled and diced

"Sauce"
- 1/4 - 1/2 cup granulated sugar (depending on your taste)
- 1/3 cup orange juice
- 6 tablespoons tequila
- 6 teaspoons triple sec
- 3 teaspoons margarita mix or lime juice

Optional
- 1 cup unsweetened toasted coconut flakes

What to do:
1. To make the sauce heat the sugar and orange juice over medium heat in a small saucepan.

2. Stir for a few minutes until sugar dissolves

3. Stir in tequila, triple sec, and margarita mix. Let cool.

4. Once cooled, combine with fruit in a large bowl, cover with saran wrap and refrigerate for at least four hours.

5. If using coconut, sprinkle on right before serving.

Another idea came up while eating this, a dollop of whipped cream would go wonderfully on this mixture.

It's a great snack for everyday or summertime cool down.