The Recipe Box-Touchdown Taco Dip

Okay, this is definitely one of THE BEST Mexican dips out there....and our family favorite!!! It is really easy to make, and looks as good as it tastes!
Also, has anyone made any of the recipes posted yet? If so, we'd love to hear what you thought!

Touchdown Taco Dip
1 can refried beans (32 oz)
1 pkg. cream cheese (8 oz.)
2 T. taco seasoning
1 c. sour cream
1 tsp. minced garlic or 1 clove fresh
1 c. shredded cheddar cheese
Toppings: Lettuce, Olives, Tomatoes,etc.

Spread beans in a 9x13 pan. Cream together cream cheese, sour cream, taco seasoning and garlic. Put on top of beans. Add cheese. Bake at 350 for 20-25 minutes.
Serve with chips.

The Recipe Box-Shaker Lemon Pie

We like this recipe, because it uses ALL the lemon including the rind!!!
Plus, it only has 4 ingredients! We made a streusel topping-you could also use another crust. (Double Crust)

Shaker Lemon Pie
2 lemons
2 c. sugar
4 eggs, beaten
1 9 inch pie crust

Slice lemons paper-thin. Combine with sugar; set for a few hours. Add beaten eggs, mix well. Pour into pie crust.
Bake at 450 degrees for 15 minutes, reduce heat to 375 degrees, bake for additional 20 to 25 minutes.

The Recipe Box-Orange Julius

This week's recipe is for a refreshingly yummy smoothie-type drink.....ORANGE JULIUS!
They are very easy to make and always taste really good! Enjoy!

Mix in a blender the following ingredients.
6 oz. orange juice concentrate
1/3 c. sugar
1 tsp. vanilla
1/2 tsp. almond extract (opt.)
1/2 c. water
1/2 c. milk or plain yogurt
A couple handfuls of ice

Orange Juice Concentrate

We have a feature on our blender called an ice breaker-Works really well!



Blend all, until smooth
Voila! An orange julius!

The Recipe Box-Cappuccino Muffins

A moist and flavorful muffin-Perfect for breakfast, brunch, or for the satisfaction of a sweet tooth!
Also, depending on how much time I have, I might not make the spread-The muffins are fabulous with or without it.

Cappuccino Muffins

ESPRESSO SPREAD:
4 ounces cream cheese
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup chocolate chips
MUFFINS:
2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract
3/4 cup chocolate chips

Directions:
Blend spread ingredients; mix until smooth. Transfer to a small bowl; cover and refrigerate until serving.
Combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread. Makes 1 c. spread and 18-24 muffins.

NEW FEATURE-The Recipe Box-Pilgrim's Bread

Starting today, Random Reflections-The Beckman Family Blog will be having a weekly recipe, coming from our family favorites. Please try the recipe and comment on how it turned out. We hope this will be helpful for you, because it is always fun to try a new recipe!

Today's recipe is "Pilgrim's Bread"
Mom found this recipe last fall and made it for Thanksgiving.
Now, we have tweaked it to our liking, and enjoy making it often.
I like to start it during lunch break-let it raise until 2-2:30 p.m.,
put it in the pans, let it raise again until 4-4:30 p.m.,
then bake it around 5:00 p.m., so it is freshly baked,and ready for dinner.
It makes 2 huge loaves, or 2 medium size loaves and 2 small loaves.
(The 2 small loaves are great to give away!)
This may turn out to be your favorite new bread!! Enjoy!






Pilgrim's Bread
The Beckman Family
Makes 2 big loaves

Mix Together
2 c. boiling water
1/2 c. cornmeal or wheat germ
1/3 c. brown sugar
1 T. salt

Add: 1/4 c. oil
Cool to lukewarm

Proof 2 T. yeast with 1/2 c. warm water and 1 T. honey or sugar.
(I do this in a 2 c. measuring cup and it usually overflows, so watch carefully)

Mix Yeast and cornmeal mixtures together.
Add 1 1/2 c. whole wheat flour
or 1 c. WW flour and 1/2 c. ground flax seed

Stir together.
Add 4-5 c. regular flour-until dough is not sticky.

Raise until doubled in size. (see note above)
Punch down. Divide it in half and place in greased loaf pans.
Raise until double in size.
Bake at 350 degrees for 35-40 minutes or until golden brown.
Especially good hot out of the oven with butter!