bcmom's kitchen

bcmom's kitchen

Monday, July 21, 2008

Taco Dip

  • 8 ounces cream cheese
  • 8 ounces sour cream
  • 1 lb. hamburger
  • 1 package taco seasoning mix
  • cheddar cheese, shredded
  • black olives
  • onions
  • tomatoes
  • 1 large jar salsa

Mix cream cheese and sour cream; spread on bottom of pan. Brown hamburger; drain and add taco seasoning mix. Spread on top of sour cream, cream cheese mixture. Dice remaining ingredients and layer one on top of the other or just sprinkle them over the top. top with salsa. Better if refrigerated overnight. Serve with plenty of tortilla chips.

We used to have potluck lunches every once in a while at work. One of my coworkers brought this dip. It was devoured. We also all begged for the recipe and told her she had to bring this every time. It's a big hit every time I make it.

Thursday, July 17, 2008

Coconut Custard Pie

  • 1 (9 inch) pie shell
  • 4 eggs
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups milk
  • 1 cup shredded coconut

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.
  3. Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.
  4. Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.
Source: allrecipes

It didn't seem to be set at all at 30 minutes, so I baked it for an additional 10 minutes. It looks good and smells good, but I haven't gotten to taste it yet.

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