National Chocolate Covered Raisins Day - March 24th

did you know???
March 24th is National Chocolate Covered Raisins Day
here's a recipe to help you celebrate... ENJOY!!

Ingredients:

1 (6 oz.) pkg. semi-sweet chocolate morsels
1/4 c. dark corn syrup
2 tbsp. powdered sugar
1 1/2 tsp. vanilla extract
2 c. raisins

Directions:

Combine chocolate morsels and corn syrup in top of double boiler. Bring water to a boil. Reduce heat to low. Cook until chocolate melts, stirring constantly.

Remove from heat and stir in powdered sugar, vanilla and raisins. Drop by half teaspoons onto waxed paper; chill. Store in refrigerator.

Yield: about 5 1/2 dozen.

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National Chip and Dip Day - March 23rd

did you know???
March 23rd is National Chip and Dip Day
here's a recipe to help you celebrate... ENJOY!!

Seven Layer Guacamole Dip

Ingredients:

2 avocados - peeled, pitted and diced
1 1/2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup salsa
garlic salt to taste
ground black pepper to taste
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
4 roma (plum) tomatoes, diced
1 bunch green onions , finely chopped
1 (16 ounce) can refried beans
2 cups shredded Mexican-style cheese blend
1 (2.25 ounce) can black olives - drained and finely chopped

Directions:

In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.

In a small bowl, blend the sour cream and taco seasoning.

In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream
mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend

Serve with tortilla chips for dipping. ENJOY!!

... for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfSevenLayerDip.htm

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Shrimp Stuffed Potatoes

Your tip for March 23, 2006 - SHRIMP STUFFED POTATOES

6 large Idaho potatoes
Vegetable oil, for coating
8 T. butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 lb. shrimp, peeled and sauteed
Paprika

Preheat oven to 350°.

Begin by washing potatoes, drying them and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.

Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl.Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture.

Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.

From: foodnetwork.com

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