Wednesday, June 4, 2008

Recipe one day early!

This is the perfect thing to bring to BBQs. Everyone loves it! I don't use the tomatoes but only because I don't like them.

Taco Dip

1 (8 ounce) package cream cheese, softened
1 (16 ounce) container nonfat sour cream
1 (1.25 ounce) package taco seasoning mix
1/4 head iceberg lettuce - rinsed, dried, and shredded
1 cup shredded Cheddar cheese
3 chopped tomatoes
1 green bell pepper, chopped
1 (2.25 ounce) can black olives, drained

In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch round serving dish or bowl. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

This on is actually for Jolyn. I brought this to a get together when her and Daniel were in town and she asked me for the recipe months ago and I keep for getting. So here it is Jolyn! This is seriously one of the best deserts and you can't taste the low fat at all!


1 stick butter
1 c. water
1 c. flour4 eggs
Boil together 1 stick butter and 1 cup water. Add 1 cup flour; mix well.
Cool slightly. Stir in 4 eggs, one at a time.
Mix well and spread into 9 x 13 inch greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makes a pretty crust.

Take 1 large box vanilla instant pudding add 3 cups milk and 1 (8 ounce) package softened fat free cream cheese. Mix together with wire whip so lumps disappear. Pour into cream puff crust. Spread 8 ounce light Cool Whip on top of pudding and drizzle Hershey's syrup on top. Refrigerate. Keeps very well for days.


The Stevens said...

Thanks for the cream puff recipe, Daniel will be so excited!