5 or 7 Layer Dip

Because its been so hot lately I haven't been making many hot dinners. We only have a swamp cooler and it doesn't quite make the house cool enough for me to want to stand over a hot stove or put the oven on. So we have had this a few times. It's refreshing and satisfying enough for me to call it dinner. 

And because I'm so picky I only made mine with 5 layers but I put down the other ingredients just because I know not many people are as picky as I am. 

5 Layer Dip

Recipe Source: The GirlWho  Ate Everything

1 - 16oz can Refried Beans

1 - 1oz pkg Taco Seasoning

1 cup Guacamole

1 - 8oz container Sour Cream

1 cup Salsa

1 cup Shredded Cheddar Cheese

Optional: Diced Tomatoes, Olives, Green Onions

Tortilla Chips

1. In a small bowl mix taco seasoning with refried beans. Then in a 9x9 dish layer the items as follows...

Beans and Taco Seasoning

Guacamole

Sour Cream

Salsa

Cheese

 

Then if you want you can add the 

Diced Tomatoes, Green Onions, Olives

 

Store in the refrigerator until serving. Serve with chips.

Loaded Potato Soup

Its that time of year again, the time when all I want to do is have soup because just looking out the window makes me cold. It warms my insides just thinking about how good this soup is. It tastes exactly like a baked potato with everything on it. Its creamy and delicious.

Loaded Potato Soup

Recipe Source: StolenMomentsCooking.com

1/2 lb Bacon, diced
1 Onion, diced
5 large Potatoes, peeled and cubed
2 - 15oz cans Chicken Broth
3 Tablespoons Butter
3 Tablespoons Flour
1 1/2 cups Milk
3/4 cups Cheddar Cheese, shredded
1/2 teaspoon Black Pepper
Sour Cream for garnish

1. In a large stock pot, cook bacon until crisp. Remove and set aside. Cook the onions in the bacon grease until tender left in the pot.

2. Add the potatoes and chicken broth to the pot. Bring to a boil, reduce heat and simmer until potatoes are tender. With a slotted spoon, remove about a cup of potatoes. Place in a bowl and mash with a fork. Set aside.

3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes on med-low. Whisk in milk, turn up the heat and bring to a boil. Simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat and simmer. Stir bowl of smashed potatoes back into pot.

4. Add 1/2 cup of the shredded cheese, three-fourths of the bacon to the pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

5. To serve, top with some shredded cheese, bacon and sour cream.