Marvelous Recipes

Party time usually means dip & chip time. My daughter-in-law, Christy shared this recipe with me and it has since become a family favorite!

1-8 ounce package cream cheese, softened at room temperature
1-8 ounce container sour cream
1 package taco seasoning mix
2 to 3 cups finely chopped lettuce
1 cup tomatoes, diced small
1-8 ounce package cheddar or Mexican blend shredded cheese
Tortilla chips

1. In a medium mixing bowl, blend the cream cheese and sour cream until smooth. Add taco seasoning mix and blend well.

2. Spread mixture onto a shallow round serving tray. Top with the lettuce first, then the tomatoes and finally the cheese. Chill in refrigerator until ready to serve.

3. Pour tortilla chips in a large serving bowl and place along side the dip. Serves 12-15.

This moist and delicious pumpkin bread is the perfect companion to your morning coffee. You may decide to have more than one slice!

2 cups sugar
1 cup canola oil*
4 eggs
2 cups pumpkin
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2/3 cup water

1. In a large mixing bowl, cream together sugar and oil with electric mixer set on medium speed. Add eggs and pumpkin; mix until well blended.

2. In a separate bowl, sift together all the dry ingredients. Add sifted dry ingredients to the creamed mixture alternately with water. Mix until well blended.

3. Pour batter into 2 well greased 9×5 loaf pans (1/2 the batter in each pan).

4. Bake at 350 degrees F for 1 hour or until toothpick inserted into middle of loaf comes out clean.

5. Let stand in pans 10 minutes. Remove from pans and cool on cooling rack. Makes 2 loaves.

*You may substitute 1/2 cup of applesauce for 1/2 cup of the oil if you wish to cut the fat content. It will be equally as moist.

This creamy potato soup will tantalize your taste buds! Bacon adds the perfect savory flavor to make this potato soup a real favorite.

2 large onions, chopped
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 cups water, divided
4 cups chicken broth
2 to 3 medium potatoes, peeled and diced
1-1/2 cups mashed potato flakes
8 slices bacon, cooked crisp and crumbled
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half-and-half cream
1/2 cup shredded cheddar cheese
2 green onions, sliced

In a large skillet, saute onions in butter until tender; stir in flour. Gradually stir in 1 cup of water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5 quart slow cooker.

Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining 1 cup water. Stir to blend, cover and cook on Low for 6-8 hours or until potatoes are tender. Stir in the cream and heat through. Garnish with cheddar cheese and green onions. Makes 8-10 servings.