pumpkin butter 1

INGREDIENTS (Nutrition)
1 (29 ounce) can canned pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
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DIRECTIONS
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Transfer to sterile containers and chill in the refrigerator until serving.

pumpkin butter 3

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Pumpkin Butter III
Date Posted: Nov. 4, 2008
Photographer:
Pam-3BoysMama

Cooking Level: Expert
Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
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RECIPE RATING:Read Reviews (9)
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PREP TIME
10 Min
COOK TIME
1 Hr 30 Min
READY IN
1 Hr 40 Min
Original recipe yield 2 pints
SERVINGS (Help)

Servings

US
METRIC
INGREDIENTS (Nutrition)
1 3/4 cups solid pack pumpkin puree
1 cup applesauce
3/4 cup apple juice
1/2 cup brown sugar
1 teaspoon pumpkin pie spice
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DIRECTIONS
In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.

Pumpkin Waffles Blog
Pursuing the Perfect Pumpkin Waffles Recipe
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Ultimate Pumpkin Waffles Recipe

In my mind, the perfect pumpkin waffles recipe channels all the delicious flavor of pumpkin pie into waffle form. After 80 or so batches that have distilled dozens of cookbook and internet recipes through countless variations on ingredient proportions and mixing techniques, I’ve developed a waffle I think is truly exceptional. It uses about 50% more pumpkin than almost any other recipe available and is wonderfully rich in spices, thanks to a carefully-balanced blend of cinnamon, clove, ginger, and fresh nutmeg. I hope you love it…
INGREDIENTSmakes 3 round “Belgian” style pumpkin wafflesClick here for the metric version of the recipe.
• 1/4 cup light brown sugar• 1 1/4 cups all-purpose flour• 1 1/8 tsp. baking powder• 1/2 tsp. baking soda• 1/4 tsp. salt• 1 3/4 tsp. cinnamon• 2 tsp. ginger• 1/4 tsp. cloves• 1/2 tsp. freshly grated nutmeg*• 2 large eggs• 1/4 cup whole milk• 1/3 cup buttermilk• 3/4 cup canned solid-pack pumpkin• 3 1/2 tbsp. unsalted butter, melted and warm
*Grated and lightly packed into the spoon, use slightly less than 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use slightly less than 1/4 tsp.
DIRECTIONS
1. Combine all dry ingredients in a large bowl: wisk to blend. The waffles are spicy, so if you’re not a big spice fan, cut the quantities in half.
2. Separate egg: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
3. Add pumpkin, buttermilk and milk to the egg yolks. Wisk to blend and set aside.
4. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
5. Pour warm butter into the yolk/buttermilk/milk/pumpkin mixture. As you pour, wisk to combine; this is crucial for keeping the butter from firming up on contact with the cold milk(s) in the bowl.
6. Add all of the pumpkin mixture to the dry ingredients, and slowly mix them together until just combined. The batter is thick, so it may appear to be slightly lumpy. That will smooth out when the egg whites are added. Do not overmix, as doing so will toughen the waffle texture.
7. Plug in the waffle iron and set the temp as desired. Higher temperatures tend to work best.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 10 seconds.
Visit my Pumpkin Waffles Blog for detailed tips and random musings on baking and enjoying pumpkin waffles.
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Pumpkin Mousse

1 Cup pumpkin
2 Cups skim milk
2 Small boxes of vanilla instant pudding (fat free/sugar free)
½ tsp. Cinnamon
¼ tsp. Nutmeg
1 Cup Cool Whip Free

Mix 1st-5 ingredients together. Fold in Cool whip free. Put in dessert dishes. Chill.
You can add a touch of Cool Whip on top if you like.

Makes 8-4 oz servings –(If on Weight Watchers = 1 pt. Each)

jammin jambalaya

.

INGREDIENTS:
1 large onion, peeled and diced
3 cloves garlic, peeled and minced
2 stalks celery, diced
2 carrots, diced
2 medium size sweet red peppers
1 can (15 oz) crushed tomatoes
1 C long grain brown rice
1 package (12 oz) andouille turkey (or chicken) sausage, cut into 1/2 inch thick rounds
1 tsp hot sauce
2 tbsp fresh thyme, minced (or 2 tsp dried)
1 tsp sea salt
1/2 tsp ground black pepper
2 C water
3 tbsp fresh parsley, minced
1 lb shrimp, peeled and deveined

DIRECTIONS:
1. Place onion, garlic, celery, carrots, peppers, tomatoes, rice, and sausage in the crockpot in that order.
2. Add hot sauce, thyme, salt, pepper, and water.
3. Cover and cook on low for 8 to 9 hours.
4. One hour before it's finished cooking, toss in parsley and shrimp and stir until well combined, adding more water if needed.

greek recipes

Zucchini Fritters (Kolokithopitta)

These tasty fritters are very easy to prepare and can be served as one of several side dishes - they go nicely with Tzatziki - or as a light snack on their own.

Ingredients

½ kg zucchini
1 medium onion grated
150g feta cheese crumbled
4 tablespoons breadcrumbs
1 tablespoon chopped parsley
1 tablespoon chopped fresh mint
3 medium size eggs – preferably free range
200 ml sunflower oil
Salt and pepper

Preparation

Grate the zucchini and put it in a colander. Sprinkle salt on top and leave it to drain for 1 hour.

Beat the eggs lightly and place in a mixing bowl.

Add the rest of the ingredients.

Drain the zucchini well between the palms of your hands and add to the mixture.

Mix all the ingredients lightly.

Put the oil in a frying pan and heat well.

To make each fritter use a tablespoon to take a scoop from the mixture and with the aid of another spoon push it into the frying pan.

Fry the fritters for a few minutes until they are nicely browned.

Continue until all the mixture has been used.

Baked Blueberry French Toast

Baked Blueberry French Toast

Ingredients:

• 8 to 9 thick (1 to 1 1/2 inches) slices of Italian bread (we used regular sandwich bread and it worked just fine)
  
• 6 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1/2 to 3/4 cup fresh or dried blueberries
• 3 cups milk (1% or 2% milk is fine)
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 4 tablespoons butter, melted
• powdered sugar to garnish
• 

Preparation:

Arrange bread slices in a lightly greased or sprayed 9x13-inch baking dish. Sprinkle dried blueberries over the slices.

In a large bowl, combine eggs, sugar, 1 teaspoon cinnamon, vanilla, and milk; whisk to blend well. Pour the egg mixture evenly over bread. Cover and refrigerate overnight.

Heat oven to 325°.

*The French toast halfway done baking before the first turn over.

Uncover the baking dish. Sprinkle each slice of bread with a few teaspoons of brown sugar and remaining 1/2 teaspoon cinnamon. Drizzle with the melted butter. Bake, uncovered, for 50 to 55 minutes, or until browned and set. Use a sharp knife to cut around each slice of bread then lift out with a spatula. Serve with powdered sugar and orange wedges or fresh berries, or serve with warm spiced mixed fruit.
Serves 6 to 8.

*The finished product which looks a bit mangled because I had to turn over all the pieces. See note below!

***I made a few changes to the recipe. I used 12 slices of bread in my 9x12 baking dish, in rows of two. I placed the bread, blueberries and then a bit of mixture to the bottom layer as well as the top. I did have to flip the bread slices half way through in order to have them bake properly which is a bit messy so beware. I may just do it in two separate dishes next time so I do not have to worry about flipping the bread.....more clean up, but I think well worth it!***

I found this recipe here!

Chocolate Banana Bread

I made this bread as part of our Easter spread yesterday and everyone seemed to enjoy it! There was not a single piece left at the end of the festivities! lol

RECIPE INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup ripe mashed banana (about 3 medium ones)
1/2 cup plain yogurt
1/2 cup chocolate chips

1. Heat the oven to 325°F. Using shortening or soft butter, grease a 9 x 5-inch bread pan with a piece of bunched-up waxed paper.

2. Put a little flour in the pan, then tilt and tap the pan to coat the sides with flour. Tap out the excess.

3. Sift the flour, baking powder, baking soda, and salt into a mixing bowl and then set it aside.

4. With an electric mixer, cream the butter in a separate bowl. Gradually beat in the sugar. One at a time, have your child crack each egg into a small bowl and beat it into the creamed mixture. Blend in the vanilla extract.

5. In another bowl, stir together the banana and yogurt until well mixed.

6. Blend the dry mixture and the banana mixture into the creamed mixture in thirds, alternating dry and wet to help prevent the dry ingredients from clumping. Fold in the chocolate chips.

7. With a rubber spatula, scrape the batter into the prepared pan and smooth the top.

8. Bake the bread on the center oven rack for 60 to 70 minutes, or until the top is golden brown and a tester comes out clean. Cool in the pan, on a wire rack, for 15 minutes.

9. Remove the loaf from the pan and let it cool thoroughly before slicing. Makes 10 to 12 slices.

http://phoenixthebloggingmama.blogspot.com/2008/03/chocolate-banana-bread.html

schwans recipes

Print Recipe

Salmon Salad

Preparation Time:

10

Total Time:

20

Number of Servings:

4

This delightful salad will put a big bowlful of fresh on your summer table. Made with LiveSmart products and a few ingredients from your fridge, they are robust enough to satisfy even the biggest appetite.

Buy the Schwan's® Ingredients

Ingredients

4 fillets	Fully Cooked Salmon Fillets (#587), thawed & flaked Buy this ingredient
2 cups	Green Beans (#783), prepared & chilled Buy this ingredient
1/2 medium	red onion, sliced
2 cups	salad greens
1/2 bag	Fire Roasted Vegetable Blend (#797), prepared
2	boiled eggs, quartered
1 medium	tomato, quartered
8	kalamata olives
4 Tbsp.	low fat Italian dressing

Steps

1. Place flaked salmon, green beans, roasted vegetables and onion slices on top of salad greens.

2. Arrange eggs, tomato and olives around salad.

3. Drizzle salad with dressing

Print Recipe

Salmon Crostini

Preparation Time:

10

Total Time:

30

Number of Servings:

12

Fill your table with magnificent little foods as a delightful way to entertain friends.

Buy the Schwan's® Ingredients

Ingredients

2 loaves	French Baguette Bread (#667), prepared & cut into 1/2" slices Buy this ingredient
1/4 cup	olive oil
1 Tbsp.	capers, drained
1 Tbsp.	pimiento pieces
4 pieces	Fully Cooked Alaskan Salmon, (#587), thawed and flaked Buy this ingredient
1 8 oz.	fat free cream cheese, softened
2 Tbsp.	lemon juice

Steps

1. Preheat oven to 400°F.

2. Brush bread slices with olive oil and bake for 5-8 minutes, or until lightly golden brown. Let cool.

3. Mix cream cheese, onion, capers and pimientos pieces and set aside.

4. Toss salmon with lemon juice.

5. Spread cream cheese mixture on bread slices and top with salmon flakes.

Print Recipe

BEST FROSTING EVER. EVER. (For cakes) EVER

Tuesday, May 19, 2009

BEST FROSTING EVER. EVER. (For cakes) EVER

Finished product. Actually tasted good. People said so. And they consumed it.

Ingredients

8 egg whites

13 ounces (by weight!) of sugar (regular, NOT powdered)

1 pound of butter at room temp

1/4 cup margerine at room temp

1 teaspoon vanilla

food coloring as needed

Procedures

1. Take, 8 egg whites and 13 ounces (by weight-I know, you need a scale, this would be the excuse you need to get one) and place in a double boiler.

2. Heat and stir constantly until mixture reaches 140 degrees.

3. Transfer to a stand mixer and mix until you get stiff peaks (I used a hand mixer-took for-ever) and mixture reaches room temprature.

* If the mixure is still too warm, and you are using a stand mixer, use ice on the side of the bowl to cool the stuff off-if using a hand mixer, like I was, place the bowl with the frosting in a bigger bowl with a little bit of water and ice. As you mix with your hand mixer, let go of the bowl and it will spin in the ice water and cool itself right down.

4. have 1 pound of butter and 1/4 cup of margarine at room temprature ready. As you are mixing your high stiff peaks, slowly add the butter/margerine, and 1 teaspoon of vanilla. If it is still too runny, it is still too warm.

5. As you finish adding the fat, the mixture will stiffen up and look just like frosting. At this point, it is ready for use. http://thesauteepan.blogspot.com/2009/05/best-frosting-ever-ever-for-cakes-ever.html

Posted by Jason Acosta at 10:34 PM

Orange Chicken and Ham Fried Rice

Monday, July 6, 2009

Orange Chicken and Ham Fried Rice

This is one of those meals I try to make too much of just so I can have leftovers the next day...It's that good. I got it from a cook book I bought for a cooking class at BYU called "A Family Affair" or something...one of the teachers wrote it, but she's gone, so I don't think they sell it anymore. Anyway, it's really good. And pretty easy - again a meal that you can usually make with things on hand, so no rushing to the store. I love that!

4 chicken breast halves
1 beaten egg
1 Tbsp water
1/4 cup cornstarch (once I used flour and it was just as good)
2 Tbsp butter
1/2 cup brown sugar
1/4 cup soy sauce
1/2 cup orange juice
1/4 cup vinegar
1 Tbsp cornstarch mixed in 2 Tbsp water

Preheat oven to 350*. Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch slurry as needed to make a thin sauce. Pour over chicken pieces and bake, covered with foil, for 20 minutes, then remove foil and bake another 15 minutes. Serve with ham fried rice or regular rice.Yeild: 4 servings

Ham Fried Rice
It's really easy for me to make this while the chicken bakes. Once the chicken starts baking, the rice starts cooking - they both take 20 minutes. It's perfect.

2 cups hot cooked rice
1 tsp vegetable oil
1 Tbsp finely chopped onion
2 Tbsp finely chopped celery (I once didn't have this and it was still good)
1/2 cup finely chopped carrot
1/2 cup finely chopped ham
2 eggs, slightly beaten
2 tsp soy sauce
salt and pepper to taste

Heat oil in a wok or frying pan over medium high heat. Add onion, celery, carrot, and ham. Stir fry until veggies are limp. Add rice and stir until mixture begins to brown. Push rice mixture to the side of the pan and add beaten egg, stirring until almost set, then combining with other ingredients. Stir in soy sauce and season to taste.Yeild: 4 servings

Honey Lime Chicken

This recipe is delicious and healthy and quick, and chances are most people have these items around the kitchen so no special runs to the store (which I love)! I got it on another recipe blog called Internecipes. They have a lot of great recipes! Check it out {here}

2 boneless skinless chicken breasts, cut in half (I cut them in smaller peices)

2 tablespoons olive oil

2 cloves garlic, minced

3 tablespoons honey

juice of 2 limes

1 tablespoon soy sauce

1/2 teaspoon salt

1/4 teaspoon ground ginger

pinch of cayenne pepper (optional)

Heat oil in a skillet over medium-high heat. When skillet is hot, add the chicken and cook about three minutes on one side, or until it is nicely browned. Turn chicken over and add garlic to the pan, lower heat to medium low. Combine honey, lime juice, soy sauce, salt, ginger, and cayenne and 2 tablespoons water in a bowl, stir, then scrape into the pan with chicken. Simmer for five minutes (or until chicken is cooked through). Remove chicken to plates and allow sauce to cook a little more to thicken slightly, stirring with a spoon to loosen bits of of chicken and brown bits stuck to the bottom of the pan. Spoon sauce over chicken. Serve with brown rice and a vegetable side. Sometimes I make double the sauce just because I want more. It's so good!!

Thursday, July 2, 2009

Blueberry Muffins

I love to whip these muffins up. I've added my modifications for making them healthier and I seriously do not think you can tell that they are "healthy," just yummy!!

3/4 Cup milk
1/4 Cup vegetable oil (I use applesauce)
1 large egg
2 Cups all-purpose flour (I use whole wheat)
1/2 Cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup fresh, canned or frozen blueberries

Streusel Topping
1/4 Cup all-purpose flour
1/4 Cup packed brown sugar
1/4 tsp. ground cinnamon
2 Tbsp. firm butter or stick margarine (butter is better!)

Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter until crumbly.

Beat milk, oil, egg in large bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries.

Divide batter evenly into prepared muffin cups. Sprinkle with streusel topping.

Bake 20-25 min. in 400 oven.

Sako Salad

1/2 head of cabbage, shredded or chopped
2 Tbsp. toasted sesame seeds
1/4 Cup chopped almonds
2 green onions, sliced
1 Cup sauteed chicken pieces, optional

Dressing:
2 Tbsp. sugar
1/4 Cup salad oil (I use olive oil)
3 Tbsp. vinegar (I like rice vinegar)
1/2 tsp. salt and 1/2 tsp. pepper

Right before serving break up 1 package dry Top Ramen noodles and stir in well with dressing.

This recipe came to my family from a friend, Sako Holiday, so we named the salad after her.

Monday, June 22, 2009

Chicken Marsala

This is our "special dinner". Brent made it for me on Valentine's Day, I made it for him on Father's Day...you get the idea.

We love the Marsala sauce at Carrabba's and have been trying to find a recipe that comes close. I was flipping channels and saw Giada cooking this on "Everyday Italian" and grabbed a pen because it looked close. It's not nearly as good as Carrabba's, but we still really like it.

1 1/2 lb. cut chicken breasts

3/4 cup chopped onion

1 lb cremini mushrooms (the brown ones)

1 cup dry marsala wine

8 oz mascarpone cheese (I find this by the hummas and fancy cheeses)
2 tbsp chopped parsley

2 tbsp extra virgin olive oil

5 tbsp butter

2 tbsp minced garlic

2 tbsp dijon mustard

12 oz fettucini (I didn't serve it over pasta this time)

salt and pepper

Cook fettucini, drain, and toss with 3 tbsp of butter and salt and pepper. Set aside. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over high heat. Add chicken and brown 4 minutes per side, searing the chicken and locking in moisture. Transfer to a plate and cool slightly. I put the plate in the microwave (turned off) so it will keep warm while I do the rest. Melt 2 tbsp butter in the same pan over medium high heat. Add onion and saute 2 min. Slice mushrooms and add them to the onions along with the garlic. Saute 12 minutes. Add wine and simmer 4 minutes, or until it no longer smells like alcohol. Stir in mascarpone and mustard. Cut chicken into 1/3" thick slices and return it to the skillet. Simmer over medium low heat until cooked through and the sauce thickens - about 2 minutes. Stir in parsley and season with salt and pepper. Serve over fettucini or just by itself.

CHICKEN ENCILLADAS

What you'll need:
1 lb. ground beef
1 1/2 cups shredded cheddar cheese (i usually don't measure, i just throw on what looks good)
1/2 cup chopped onion
1 can cream of mushroom soup
1 can tomato soup
1 (10 oz.) can red enchilada sauce (Old El Paso is my favorite brand)
1 pkg. flour tortillas
1 can olives (these are optional, i usually don't use them, but this time i had them so i threw them on)
sour cream (also optional)

1. Brown the beef and drain the grease. Then add the chopped onion to the meat. Set aside.
2. In a separate bowl, combine soups and enchilada sauce.
3. Pour enough sauce into the bottom of a 9x13 baking dish to create a thin layer- this will help the enchiladas to not stick to the pan.
4. Spoon 2 to 3 tbs. of meat into each flour tortilla. Also put some cheese into each tortilla. Roll up.
5. Place seam side down into pan.
6. Pour remaining sauce on top of rolled tortillas.
7. Sprinkle with cheese and olives.
8. Cover with foil and bake at 350 for 25-30 min.
9. Serve with sour cream. Enjoy!
(I usually get about 8-10 enchiladas out of this recipe)

ps- just had to say that everyone so far has posted great recipes, i am excited to try them!

Posted by Michele at 9:54 AM 0 comments

Chicken and Cheese Enchiladas

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
5 Skinless boneless chicken breasts chopped cooked
1/2 cup shredded Monterey Jack cheese
Approx 24 flour tortilla (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Directions:

Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.

**When I double this recipe I do not double the Cream of chicken soup. We have also made this with 1lb ground hamburger meat instead of chicken and sauteed mushrooms (no other changes) and it was just as awesome!

Saturday, June 20, 2009

Mexican Enchiladas

I got this recipe from one of Brent's hispanic converts, Pedro and Candy Lopez, when we went and visited his mission. It's really good, and really easy!

Ingredients (just ball park estimates):

10 corn tortillas

2 cups enchilada sauce (canned or homemade)

1 pkg queso fresca cheese (find it by the sour cream and cream cheese)

lettuce

quacamole

2 tomatoes

sour cream (you could use the mexican version of this if you want to be really authentic - it's more runny)

2 chicken breasts (I'm sure it would be good with shredded pork, too)
cilantro

Boil the chicken breasts until they are no longer pink. While that's going, heat a skillet and spray it with cooking spray. Dip the tortillas in some of the enchilada sauce and sort of fry/toast them in the skillet on both sides so the sauce sticks to the tortillas. Crumble the cheese, shred the lettuce, dice the tomatoes. When the chicken is done, shred it. To serve, place a little chicken, a little warmed up enchilada sauce, a little cilantro, and a little cheese inside each tortilla. Roll them up. Top with more enchilada sauce, cheese, lettuce, tomatoes, guacamole, sour cream and cilantro. Eat up!

Easy Southwest Salad

Ok, so I make this salad every once in a while and it is so easy and so good. My husband kept saying, "oh this is so good" that made me happy since it was a cinch. I got this recipe from a book "Taste of Home: The New Potluck" its a good one. Here it is.

1 can of beans ( the recipe says Pinto, and thats what is in the picture above but we have used black beans and they are soooo good)
1 bunch green onions with tops sliced (I have never used these because I never had them but I am sure they are great in it)
1 large tomato seeded and chopped
1 avocado chopped
2 cups of shredded cheddar cheese (whatever you like)
1 medium head of lettuce (or a bag, so make it even easier)
4 cups of corn chips ( FRITOS!! YAY!)

So pretty much you just layer it how you want it. If you plan on refrigerating it for a while add the corn chips last, just before serving. The recipe calls for catalina dressing but we always use a tomato based or fresh salsa as the dressing. It feels so much more fresh that way, some people we have had it with like sour cream or a little ranch mixed in. Sometimes we don't put in the tomato or avocado if we don't have it and that is still delicious especially with the salsa. ENJOY! We sure do! http://whatsinyourspicerack.blogspot.com