There’s something special about being home for the holidays, and good food is part of every celebration and get-together! I hope you can add to your own traditional favorites. See you in the kitchen!
Levelle’s Fiesta Guacamole Dip
2 (15 or 16 ounce) can refried beans (boil and season pinto beans, cook until done, mash beans)
1 94-ounce) can chop green chilies, drained (Fresh: remove seeds from jalapeño peppers)
1 (16-oz) container Sour Cream
1 package taco seasoning mix
3 ripe avocados, pitted and peeled
2 tablespoons ReaLime, Lime Juice from Concentrate or Real Lemon Juice
½ teaspoon seasoned saldt1/8 teaspoon garlic salt
Shredded cheddar or Monterey Jack cheese, chopped tomatoes (seeded), sliced green onions, sliced ripe olives.
In small bowl, combine re-fried beans and chilies; spread on large serving plate. Combine sour cream and taco seasoning; spoon over bean mixture, spread evenly. In small bowl, mash avocados; stir in ReaLime and salts; spoon evenly over sour cream mixture. Cover; chill several hours. Just before serving, garnish with cheese, tomatoes, green onions and olives. Serve with Tortilla Chips. Refrigerate leftover.
Cream Baked Cheesecake
1 ¼ cups graham cracker crumbs
¼ cup sugar
1/3 cup margarine or butter, melted
2, (8 oz) packages cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
3 eggs
¼ cup ReaLemon Lemon Juice from Concentrate
1(8oz) container heavy whipping cream, at room temperature
Almond or Butternut flavor
Preheat oven to 300, Combine crumbs, sugar and butter; press firmly on bottom of 9-inch spring form pan. In large mixer bowl, beat cheese until fluffy. Gradually bat in sweetened condensed milk until smooth. Add eggs and ReaLemon mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set; top with whip cream. Make 5 minutes longer. Cool Chill. Top with cherries pie filling.
Fresh Cherries.
Elsie’s Market Home for the Holidays,
