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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chocolate-Espresso Ice Cream Sandwiches
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
Tex-Mex Chicken & White Cheddar Spaghetti
The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
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Recipe
Hot Bean Dip
by Surgerygal on February 9, 2010 in Appetizers
Recipe Description
This recipe is amazing. I am always buying Frito-Lays bean dip in the store for my family and wanted to find a way of fixing it fresh and at home. Try it, you will love it. I make mine a little hotter by adding more jalapenos.
Preparation Instructions
Combine the drained pinto beans with the other ingredients in a food processor. Puree the ingredients to desired consistency. Transfer to a bowl, cover, and chill for at least 1 hour before serving.
Ingredients
- 15 ounces, weight Pinto Bean, Drained
- 1 Tablespoon Juice From Bottled Jalapeno Pepper Slices
- ½ teaspoons Salt
- ½ teaspoons Sugar
- ¼ teaspoons Onion Powder
- ¼ teaspoons Paprika
- ⅛ teaspoons Garlic Powder
- ⅛ teaspoons Cayenne Pepper
- 8 slices Pepper Slices, Bottled Nacho Slices
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
Diane Jennings on 2.9.2010
Sounds absolutely yummy! I have pinto beans and black beans cooked right now, so I’m going to make some of this just as soon as I get off this computer! Thanks for sharing your recipe.
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