Cooking School- 7 Layer Dip

This is the perfect thing to make with children in the kitchen. It is fun for the kids to help open cans, chop things, spread the layers and sprinkle everything on top.

My girls and I decided to make this dip for a family dinner with a Mexican theme. Mostly because I can remember making it as a child with my family when we would get together with my cousins. I remember everyone taking part in preparing the different layers and then putting it together.

I haven't made this dip since I've been married, although I have tried other versions, like this Meditteranean one and a lighter one for a cooking group I was in. My advice is to taste test the different layers as you go along to make sure they have the right flavor and let someone help you put it together. We had a lot of fun.

If you are lucky enough to have any leftovers, try them with scrambled eggs, in some sort of burrito or as part of a salad.
There are so many version of 7 Layer Dip out there, but this our adapted version of the one I remember making with my family as a child

7 Layer Dip
1 can bean dip or refried beans (seasoned with garlic powder to taste)
8 oz container sour cream (I used greek yogurt since I had it on hand)
1 pkg taco seasoning
3 ripe avocados
1 lemon
shredded lettuce
shredded cheese (We used a monterey jack/cheddar blend & the girls shredded it)
chopped tomato
sliced black olives (I accidentally bought chopped black olives this time)

1. On a large platter or in a deep dish, spread the bean dip/refried beans in a even layer.
2. Combine the taco seasoning and sour cream in a bowl; spread on top of bean layer.
3. Mash the avocados with a few Tbls of freshly squeezed lemon juice; season with salt and pepper. Spread the avocados over the taco sour cream mixture.
4. Sprinkle shredded lettuce on top of avocado, followed by the shredded cheese, chopped tomatoes, and sliced black olives.
5. Chill until ready to serve.
6. Serve with tortilla chips.

Daring Bakers Pizza- Greek, Summer Squash, Hummus, BBQ Chicken, Nutella, Mexican, and Thai

Greek- my pizza sauce, greek-seasoned chicken, baby spinach, red peppers, mozzarella and feta

This month's Daring Bakers Challenge was pizza. The pizza dough used cold fermentation as the method and we were supposed to toss the dough. No pictures of tossing here- by the time I let the dough rest in the fridge over night and sit on the counter for a few hours the next day, it was so elastic, I could barely hold it up. I got it onto my fists and the dough was already streched out to an enormous size. I attempted tossing but couldn't get any pics of it, because it happened too fast. Sorry. This dough came together easily and I went a little crazy with the toppings. I actually made 7 dough balls because I wanted a dessert pizza too. Check out what other DBer's did with this challenge by visiting the Daring Bakers Blogroll!

Summer Squash- my pizza sauce, thinly sliced summer squash and zucchini, fresh basil, garlic sea salt and mozzarella

Hummus- roasted red pepper hummus, spinach, yellow, orange and red bell peppers, feta

BBQ Chicken- BBQ sauce, cooked chicken, pineapple chunks, green bell peppers, cheddar and mozzarella cheese

Nutella- granulated sugar instead of cornmeal on pan, after baking- Nutella, fresh strawberry slices and blueberries

Mexican- refried beans, black beans, red, yellow, orange and green bell peppers, taco cheese blend, added fresh, chopped tomatoes from the garden after it was done baking

Thai- peanut sauce (creamy PB, tamari, and rice wine vinegar), fresh bean sprouts, green onions, matchstick carrots, cilantro,- after done baking- cucumber slices and roasted peanuts

My Pizza sauce: (makes enough for 2 large round pizzas)

1 Tbls olive oil

1 small white onion, chopped

2 or 3 cloves garlic, minced

2 Tbls fresh basil, chopped

2 tsp fresh thyme, removed from stems

2-14 oz cans petite diced tomatoes, flavored with olive oil and garlic

1 6-oz can tomato paste

To make sauce- heat oil in a large saucepan or dutch oven. Add onion and saute, until almost tender. Add garlic and saute for 1 minute. Add herbs and saute for 1 more minute. Add tomatoes and cook until bubbly. Add tomato paste and stir to combine. Reduce heat and let simmer for a few minutes. Scoop mixture into blender and puree, for a few minutes, until completely pureed. Set aside

BASIC PIZZA DOUGH ~Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter)

Ingredients:

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled -

FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum

1 3/4 Tsp Salt

1 Tsp Instant yeast - FOR GF use 2 tsp1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)

1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)

1 Tb sugar - FOR GF use agave syrup

Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper

.4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C). NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11. FOR GF: Lightly top it with sweet or savory toppings of your choice.12. Lightly top it with sweet or savory toppings of your choice.

Or

12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.1

3. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Come back in the morning for Sarah's Pumpkin Pancakes and Pumpkin Pecan Coffee Cake!

Aggie's Food and Football Days- His and Hers' Nachos and Red Velvet UGA Cupcakes 2 ways, with Fluffy Meringue or Lemon Cream Cheese Frosting

This is my entry to Aggie's Food and Football Days event. I made one of my husbands favorite things to eat while he watches the game, featuring our Georgia Bulldogs!

I try to serve my family healthy dinners, but my husband would be happier eating the way that he wants too. That is why I decided to make him the Nachos of his dreams and decided I was going to have to make 2 kinds, because our nacho dreams are very different.

So, here I go with my stereotype. I made 2 kinds of nachos, his and hers. You might disagree with me and maybe it is different in your family, but this is how it works in ours. Above, are HIS (a little less healthy) nachos-ground sirloin, seasoned with spices, jalapenos, black olives, and a melty cheese sauce (I usually use a nice white, Mexican melting cheese, but after searching every grocery store in town and even making a special trip to a bunch of authentic stores, with no luck,) I settled for Velveeta mixed with salsa. HER nachos are below- multigrain tortilla chips with flaxseeds and seasoned with sea salt, spicy blue corn chips, refried beans, pinto and black beans, red and green pepper, tomato, and shredded cheese- popped under the broiler.

Now on to our team. My husband was born and raised right outside of Athens, Georgia. I grew up in Utah. I was lucky enough to finish up my degree at UGA. College Football is a different experience down in Athens. I had never seen anything like it. The tailgating, the clothes, the millions of people that are everywhere. You can't understand it until you experience it. It blew me away. We are diehard University of Georgia Bulldog fans. (GO DAWGS!)

So, in honor of the red and black, I decided to make red velvet cupcakes. I did a taste test, using 2 different cupcake and frosting recipes and made the colors a little more fun with alot of food coloring. The black cupcakes with meringue frosting were more popular with the kids and tasted very chocolaty. The red cupcakes with black lemon cream cheese frosting were more popular with the adults, so everyone was happy!

His Nachos by Mary Ann-serves 2 hungry guys or more if servings are smaller :)

White Corn tortilla chips

1 pd. ground sirloin

dehydrated onion

cumin, garlic powder, chili powder, oregano

jalapeno slices

sliced black olives

6 oz Velveeta cheese, cubed

3/4 cup salsa

In a skillet, heat 1 Tbls canola oil. Brown ground sirloin, breaking up with a wooden spoon. Season with onion, cumin, garlic powder, chili powder, and oregano. Cook completely and set aside.

In a microwavable bowl, combine velveeta and salsa. Melt in microwave, 30-50 seconds at a time, stirring, until completely combined and melted.

Place desired amount of chips on a plate or serving platter. Place seasoned meat on top of chips. Add jalapeno slices and sliced olives.

Drizzle warm cheese sauce over the top and Eat!

Hers' Nachos by Mary Ann-serves 5-6 adults

Multigrain Tortilla Chips with Flaxseed and Sea Salt

Spicy Blue Tortilla Chips

fat free refried beans

1 can black and pinto beans, rinsed and drained

1/2 each, red and green pepper, diced

2 medium tomatoes, diced

shredded cheese

Preheat broiler. On a large cookie or baking sheet, layer desired amount of chips. Drop spoonfuls of refried beans over chips. Spoon beans over chips. Add bell peppers and tomatoes. Sprinkle shredded cheese on top

Broil until cheese melts and nachos are warm.

Red Velvet Cupcakes with Fluffy Meringue Icing
Recipe courtesy Wes Martin (found on Food Network site)

Cupcakes:

1 1/4 cups all-purpose flour

3 tablespoons unsweetened cocoa powder

1/4 teaspoon fine salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

2 large eggs, at room temperature

2 teaspoons red gel paste food coloring ( I used black) (See Cook's Note*)

1 teaspoon pure vanilla extract

1/2 cup sour cream, at room temperature (I used half nonfat Greek Yogurt)

1 teaspoon white vinegar

1 teaspoon baking soda

Red, pink and white miniature nonpareils, for sprinkling

Meringue Icing:

5 large egg whites

1 cup sugar

1/4 teaspoons cream of tartar

Pinch fine salt

1 teaspoon pure vanilla extract

2 to 3 drops pure almond extract

Preheat the oven to 350 degrees F. Line the muffin tin with pink or white cupcake liners
In a medium bowl, sift together the flour, cocoa powder and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. Occasionally turn off mixer and scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low, add the eggs, 1 at a time, and mix until incorporated after each addition. Add the food coloring and vanilla and mix well.
With the mixer on low, alternately add the flour mixture and sour cream in 3 additions, beginning and ending with the flour, waiting until each addition is well incorporated before adding the next. In a small bowl, combine the vinegar and soda, and once fizzing has stopped, add to the batter and mix well.
Divide the batter evenly in the tin, filling each liner about 3/4 full. Bake until cupcakes are set and spring back when touched, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
For meringue icing: Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more.
To decorate: Using a spoon or offset spatula, spread about 1/2 cup meringue over each cupcake and sprinkle with nonpareils. Cupcakes are best served the day they are made.
*Cook's Note: If you're unable to find gel food coloring, add drops of liquid food coloring until the desired shade of red is achieved.

Red Velvet Cupcakes from Better Homes and Gardens
3 cups all-purpose flour
2 tsp unsweetened cocoa powder
¾ tsp salt
3 large eggs, at room temperature
¾ cup butter, at room temperature
2¼ cups granulated sugar
1½ tsp vanilla extract
1 ounce bottle of red food coloring (2 Tbsp.)
1½ cups buttermilk
1½ tsp baking soda
1½ tsp vinegar

1 Preheat oven to 350°F. Line cupcake pans with paper liners.
2 In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.
3 In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium speed after each. Beat in food coloring on low.
4 Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
5 Fill cupcake liners two-thirds full. Bake 15 to 17 minutes, or until toothpick inserted near centers comes out clean. Cool pans on wire racks for 10 minutes. Gently remove cupcakes from pans; cool.
6 Frost with lemon cream cheese icing* or dust with powdered sugar

*Lemon Cream Cheese Frosting by Mary Ann
1 stick butter, softened
6 oz cream cheese, softened
1 pd powdered sugar, sifted
juice and zest of 1/2 lemon

Beat butter and cream cheese in a large bowl until smooth and creamy. Add powdered sugar and beat until smooth. Beat in lemon juice and lemon zest. Frost cupcakes when cool

2 Bean WonTon Taco Cups and Beef Fajitas

I had some leftover wonton wrappers and we were going to have tacos, so I combined the two in these cute little appetizer cups. These kept the kids busy while I finished everything else for the adults. I love beans, so I doubled up with refried and black. I also love the new lean ground turkey I found in the grocery store that already has the taco seasoning mixed in. It is super moist, which makes it taste wonderful. The brand is Jenny-O, click HERE to see the packaging. You could also just use lean ground turkey or ground beef and use a pkg of taco seasoning. I also had to share the best fajita marinade I have ever tasted. Whenever I serve it, everyone just eats the meat plain, out of the pan because it is so yummy. I added matchstick carrots and thin slices of zucchini to up the veggie intake there. No one even noticed. If you are craving tacos or fajitas, give these a try!

2 Bean WonTon Taco Cups by Mary Ann

18 wonton wrappers

1 pkg. Lean Ground Turkey with Taco Seasoning

1 green pepper, diced

1 can of corn, drained

1 can black beans, drained

1 can fat free refried beans

2 tomatoes, diced

shredded cheese

greek yogurt or sour cream

cilantro leaves

Preheat oven to 425 degrees F. Spray a muffin tin with cooking spray. Push one wonton wrapper into each cavity of the muffin tin, gently. Spray wontons with cooking spray. Bake in oven until corners are golden brown and toasty, about 4-6 minutes.

Set aside to cool.

In an electric skillet, heat 2 tsp olive oil. Add green pepper and onion flakes. Saute for a few minutes and add ground turkey. Cook, breaking up the turkey, for a few minutes. Add corn and black beans. Continue to cook, until turkey is cooked through.

Meanwhile, heat up the refried beans. Scoop a teaspoon or so of refried beans in each wonton cup. Spoon a Tbls of meat mixture over top. Sprinkle some shredded cheese on top. Add tomatoes, a small dollop of greek yogurt, and top with a cilantro leaf.

Serve- There will be enough meat mixture to have regular tacos as well, or serve on top lettuce for a salad the next day

Fajitas by Sussy Jones with vegetable adaptations by Mary Ann

*Fajita marinade

1- 1 1/2 pds beef, cut for stir fry (you could also use chicken or pork)

Flour tortillas

2 Tbls olive oil

1 each, green, red, yellow, and orange bell pepper, thinly sliced

2 small zucchini, sliced horizontally and cut into thin strips

2 cups matchstick carrots

greek yogurt or sour cream

black beans

salsa and other toppings, if desired

1. make fajita marinade and add beef strips. Cover with plastic wrap. Refrigerate for at least 8 hours, but not longer than 24 hours.

2. Preheat Broiler
3. Remove plastic wrap from pan and place in oven about 3-6 inches from the heat. Broil for 8 minutes. Stir and turn meat; broil for 3 more minute or until cooked through to your liking

4. While beef is broiling, heat oil in 10-inch skillet or electric skillet over medium-high heat. Cook bell peppers, zucchini sticks, and matchstick carrots for 3 to 4 minutes, stirring frequently. Sprinkle with onion flakes, reduce heat and cover. Cook until veggies are tender.

*Fajita marinade

¼ cup canola oil

¼ cup red wine vinegar

1 teaspoon sugar

1 teaspoon dried oregano leaves

1 teaspoon chili powder

½ teaspoon garlic powder

1 teaspoon salt

¼ teaspoon pepper

1. Mix all ingredients in a oven-safe 9 by 13-inch pan.