7 Layer Mexican Dip

Hubby’s birthday is tomorrow, so I thought I’d make him something extra special.  We all love this 7 Layer Mexican Dip – it’s easy to make and has a beautiful presentation.  I hope you enjoy it as well!

• 1 large can bean dip (or 1 can refried beans)
• 3 avocados, mashed & seasoned w/lemon juice, garlic salt, & Cavender’s Seasoning (or use a container of guacamole dip)
• Mix together:
  8oz sour cream
  1 cup mayonnaise (I use Miracle Whip)
  1 package taco seasoning
• 1 large bunch green onions, chopped fine
• 2 medium tomatoes, chopped & seeded (or use cherry tomatoes – halved)
• 1 can chopped ripe olives, drained
• 6 oz cheddar or colby cheese, grated

On a large platter or shallow dish, spread in layers, in order given, starting with bean dip/refried beans.

Allow to sit for several hours or overnight before serving to allow flavors to blend. Serve with tortilla chips.

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Homemade Enchilada or Taco Sauce

I make a BIG batch of this and either can or freeze it.  It’s wooooonderful!  We eat it in enchiladas, over tacos, burritos, etc.  The smell as it’s cooking is simply divine.    🙂

Very easy to make!

2 tablespoons olive oil
1 small onion, chopped
1/2 teaspoon dried oregano
2-3 teaspoons chili powder
1/2 teaspoon dried basil
1-2 teaspoons ground cumin
1 heaping tablespoon minced garlic (love garlic!)
1 – 8oz can tomato sauce
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper

Saute onions in oil, add spices and garlic and cook for a couple of minutes. Add other ingredients and simmer on low for at least 30-45 minutes. Stir occasionally to make sure it doesn’t stick. Adjust seasonings to your taste. If you like really hot food, you could add red pepper flakes to this too. (I like a little spice, but not heat!)

I process this in my blender after it cools (kiddo doesn’t like onions), and the consistency is excellent.

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Creamy Chicken Enchiladas

1 – recipe of my enchilada sauce
1 can cream of chicken soup
1 – 8oz container sour cream

Mix this well. Reserve about 2 cups for sauce – set aside. To the remaining mixture, add:

2 cups cooked, cubed chicken breast
1 cup shredded cheese (we like cheddar best) (you’ll need 2 cups of cheese total – see below)

Mix well. Spoon about 1/4 cup of mixture into 12 flour tortillas. Roll tortillas and place seam side down into a 9×13 pan. (Preheat oven to 350 degrees.)

To the reserved mixture, add 1/4 cup milk for sauce. Stir until smooth. Spoon sauce over the top of the enchiladas. Top with 1 cup shredded cheddar cheese. Cover pan with foil and bake for 30-35 minutes until hot and bubbly.

Makes 12 enchiladas. YUM! 😀

(Please note – this is an original recipe by me, and may not be posted elsewhere or sold in a collection. Copyrighted by me, 2008 to current.)

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Websites and books with useful and practical information

I have learned the hard way to print off any information I find on websites that are particularly useful (especially the lesser-known ones), because I’ve gone back later and the sites have been pulled.  I don’t know if it is due to people being unable to pay for their ISP service or what, but I HIGHLY recommend you print off anything you want to use for later on.  For myself, I started a folder and am trying to keep everything printed in one place so I can find it.

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There is a ton of useful survival information on www.survivalblog.com .  It has a search feature, and also a category list on the right hand side of the page (scroll down).  Site is updated *daily*.

For meal ideas, visit www.allrecipes.com .  I have used this site for literally years, and it has helped me accumulate some great new recipes.  Read the reviews on each one you’re considering – the member tips are a HUGE bonus!

How to build a cabin for less than $4000 (we may all be doing this before it’s over with!):  http://www.motherearthnews.com/Do-It-Yourself/2006-06-01/Build-this-Cozy-Cabin.aspx

Reduce household debt:  www.daveramsey.com

Also, I’ve posted these before, but they are extremely useful sites:

www.jordansfarm.wordpress.com

www.beprepared.com

(Update 11/18/08 – I removed Internet-Grocer from the list.  I’ve had an order with them since July and it’s now almost Thanksgiving and it has never arrived.  I cannot get them to answer email, even to give an update with “I don’t know when it will ship”.  Therefore, I no longer recommend using them.)

www.waltonfeed.com

I’ll add more links to this as time allows.

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Books with practical information or just a very good read (check Ebay or Amazon.com for copies).

If you can only buy one book, then the best bang for your buck is Back to Basics: A Complete Guide to Traditional Skills, Third Edition. There is literally tons of information in this book, and it far surpasses any other I’ve read for practical, useful advice.

Patriots:  Surviving the Coming Collapse by James Wesley Rawles (this is a work of fiction, but is more like a “how to” book – excellent!)

Alas, Babylon by Pat Frank – I read this in High School, and it still stands out as one of the best books I’ve read

Root Cellaring: Natural Cold Storage of Fruits & Vegetables – tells you how to build a root cellar and use it

Gardening When It Counts: Growing Food in Hard Times (Mother Earth News Wiser Living Series) – if you want to know how to garden, this is THE book to buy.  This is what your grandfather should have taught you about gardening!  Excellent no-nonsense book.

Edible Wild Plants: A North American Field Guide

SAS Survival Handbook: How to Survive in the Wild, in Any Climate, on Land or at Sea

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Crockpot Saucy Scalloped Potatoes

Crockpot Saucy Scalloped Potatoes

4 cups thin sliced potatoes
1 can cream of mushroom soup
12oz can Pet milk (evaporated milk)
lg onion, sliced (I use onion powder since kiddo doesn’t like onions 😛 )
2 TBSP butter
1/2 tsp salt
1/4 tsp pepper

Spray crockpot with non-stick spray. Combine potatoes with other ingredients and mix well – pour into crockpot. For thicker sauce, sprinkle 2 TBSP flour in between potato layers. Cook on high for one hour, then reduce to low for 4 to 5 hours until potatoes are tender.

For a one dish meal, add 1 1/2 cups chopped ham to the mixture. I also top with shredded cheddar cheese a few minutes before serving. WONDERFUL and very easy!!

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