Fiesta Bean Dip - June Recipe

Ole' - have a party with this fabulous dip!

2 cans Rosarita no-fat refried beans w/zesty salsa
2 (8 oz.) pkgs. Avomex classic guacamole dip
1 container sour cream
2 (8 oz.) pkgs. fiesta blend fancy shredded cheese

Place refried beans in bottom of glass dish. Add guacamole dip, smooth over bean layer. Spread sour cream over guacamole layer. Sprinkle shredded cheese over top, repeat layers. Refrigerate overnight. Serve with white corn tortilla chips, Baked Tostitos Scoops, or Frito Scoops.

Pixie Chain Necklaces

These are Purple Fig's examples from our Pixie Chain Necklace class we taught. We all had a great time. It has been fun to see the necklaces that our customers have created since the class. You guys rock, keep that creativity flowing. It's addicting isn't it?

California Olive Beef Dip - May Recipe

This is a terrific midnight snack!

3 (8 oz.) pkgs. 1/3 less fat cream cheese
1 tsp. Worcestershire sauce
3 tsp. dried minced onions
1 (4.25 oz.) can chopped ripe black olives
2 (2.25 oz.) jars Armour sliced dried beef

In lg. mixing bowl, beat together first four ingredients. Slice & chop dried beef into small pieces, add to cream cheese mixture, & mix well. Place into two glass dishes, packed firm. Chill & serve with Wheat Thins or Pork Rinds.

Lunch Date(s)

We decided to try Famous Dave's since we were craving BBQ. What a great new restaurant for Idaho Falls and a big boost for the West side of town. The food was so yummy we went for lunch on Friday and again Saturday. The meats have a great flavor & the corn bread muffin, corn-on-the cob, and famous fries for the sides were really good. Definitely cured the BBQ craving. What a fun atmosphere!

Recycle Tips

Earth Day was April 22, 2010:

• If you are using a cooler to keep picnic foods chilled, fill a couple of empty washed milk jugs with water and freeze. It lasts a lot longer than ice cubes and it is free.
• Safely cut the tops off of empty washed milk jugs and place over garden plants when the weather dips in temperature.

Tracks on the Trail

We decided to attend our first quilt shop hop, so we purchased our passports and started traveling to each shop to get them stamped, collect our charms, patterns, and buy some new fabric. You still have time to join in this fun event. It will be exciting to see how we attach our charms into a memorable piece of jewelry, so stay tuned. Maybe we will have to check into Utah for the next shop hop!

Rocky Road Fudge Bars - April Recipe

These bars are a lot of work, but so worth it!

Base
1/2 C. margarine
1 oz. (square) unsweetened chocolate
1 C. flour
1 C. sugar
1 tsp. baking powder
1 tsp. vanilla
2 eggs
3/4 C. chopped nuts

Filling
8 oz. cream cheese (reserving 2 oz. for frosting)
1/4 C. margarine
1/2 C. sugar
1 C. milk chocolate chips
2 TBL. flour
1/2 tsp. vanilla
1 egg
1/4 C. chopped nuts

Frosting
2 C. mini marshmallows
1/4 C. margarine
1/4 C. milk
1 oz. unsweetened chocolate
3 C. powdered sugar, sifted
1 tsp. vanilla

Heat oven to 350 degrees. Grease & flour 13x9 pan or line with parchment paper. In lg. saucepan over low heat, melt 1/2 C. margarine & 1 oz. chocolate, stirring consistent until well blended. Lightly spoon flour into measuring cup, level off cup. Add 1 C. flour & rest of base ingredients, mix well, spread in pan. Combine filling ingredients except chocolate chips & nuts. Beat until fluffy, stir in nuts, spread over chocolate & sprinkle with chocolate chips. Bake 25 to 35 min. Sprinkle mini marshmallows over top & bake 2 min. In pan melt margarine & chocolate, add cream cheese. Remove from heat & stir in powdered sugar. Pan frosting over marshmallows & swirl.