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Tex-Mex Layer Dip is the same layer dip I grew up eating in the eighties, with a few modifications.

Tex-Mex Layer Dip

16 oz. can refried beans

Tabasco sauce,

oz. can diced green chiles

cumin,

c. cheddar cheese

sour cream

c. guacamole

c. grated Monterey Jack cheese

oz. can black olives

c. pico de gallo

diced,

Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream and spread it into a single layer, being careful not to disturb the cheese underneath.

The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.

Lastly, place a generous layer of pico de gallo. You can also, if you have the gumption for it, sprinkle some diced jalapeños over top.<br>

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The Pioneer Woman's Tex-Mex Layer Dip Recipe

This morning glory muffins recipe features a lightly spiced batter packed with carrot, coconut, apples, raisins, and pecans. Bake a batch for an easy breakfast!

Morning Glory Muffins

c. all-purpose flour

whole wheat flour

c. firmly packed light brown sugar

pumpkin pie spice

baking soda

kosher salt

c. vegetable oil

orange orange

vanilla extract

eggs

c. unsweetened shredded coconut

c. pecans, chopped

c. raisins

carrots, shredded (about 2 c.)

apple

Preheat the oven to 375°F. Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, pumpkin pie spice, baking soda, and salt.

In a large bowl, whisk together the oil, orange zest, orange juice, vanilla, and eggs. Whisk in the coconut, pecans, raisins, carrots, and apple. Add the flour mixture to the carrot mixture, stirring until just combined.

Fill each muffin cup with about ½ cup batter (they will be full). Bake until the tops are golden brown and a wooden toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Let the muffins cool for 5 minutes in the muffin tin before removing to a wire rack.

Inspired by Tik Tok's famous baked feta pasta, this easy baked feta egg casserole is the perfect thing to serve at brunch. 

Baked Feta Egg Casserole

olive oil

pt. cherry tomatoes

red onion, sliced

salt,

black pepper,

feta

red pepper flakes,

c. basil leaves, chopped

Toast

Preheat the oven to 400 degrees. Pull 6 eggs from the refrigerator to rest at room temperature. Reserve 6-8 tomatoes and combine the remaining tomatoes with the red onion, ¼ cup of olive oil, salt and black pepper in a 9-by-13-inch baking dish. Mix well to combine.

Place the block of feta in the middle of the tomatoes and turn over once, so that the top is coated with olive oil. Sprinkle red pepper flakes on the feta. Bake for 35 minutes, until the tomatoes start to burst.

Remove from the oven and stir in the chopped garlic, roasted red peppers, and ½ of the basil leaves, breaking up the feta and tomatoes and making a creamy sauce. Make 6 wells in the tomato mixture and carefully crack an egg into each of the wells.

Reduce the oven temperature to 375 degrees. Return the casserole to the oven and cook for 8-10 minutes, until the whites of the eggs are just set (the whites will still be very jiggly, and will continue to cook out of the oven).

Halve the reserved tomatoes. Top the casserole with the fresh tomatoes, remaining basil and an extra sprinkle of salt, black pepper and red pepper flakes if desired. Transfer to serving bowls and serve immediately with toasted bread or focaccia.&nbsp;

The secret to a perfect beef kebab is a great marinade. Made with fridge and pantry staples, it’s easy to whisk up in mere minutes.

Beef Kebab Marinade

c. balsamic vinegar

Worcestershire sauce

garlic cloves, grated

black pepper

red pepper flakes (optional)

sirloin

baby portobello mushrooms, large stems removed

red onion,

green bell pepper,

pepper,

parsley,

For the marinade: Whisk together the vinegar, Worcestershire, olive oil, garlic, black pepper, red pepper flakes, and 1 tablespoon each of the honey and mustard in&nbsp;a&nbsp;medium bowl. Transfer 1/4 cup of the marinade to a small bowl; whisk in the remaining 1 tablespoon each honey and mustard to make a glaze. Set the glaze aside.&nbsp;

For the kebabs: Add the marinade and the meat to a resealable plastic bag.&nbsp;Seal the bag and massage it gently to coat all of the meat. Refrigerate at least 1 hour or up to 6 hours. Remove the meat from the refrigerator 30 minutes before grilling.

If using&nbsp;wooden skewers, soak in water for at least 30 minutes. Preheat the grill to medium-high heat (400 to 450°). Thread the meat, mushrooms, onion, and peppers on the skewers, alternating as you like.

Grill the kebabs uncovered until grill marks form, about 4 minutes. Turn the kebabs, and brush the grilled side with half of the glaze. Continue grilling until grill marks form on the bottom side, 3 to&nbsp;4 minutes more. Turn the kebabs, and brush with the remaining glaze; grill to desired degree of doneness (about 135° for medium), about&nbsp;1 minute more.

Let kebabs rest for 5 minutes. Sprinkle with parsley just before serving.

Everything you need to know to deep fry a turkey, from how long to what temperature and how much oil to use.

How to Deep-Fry a Turkey

vegetable, canola or peanut oil

dry brined turkey (12–14 pounds)

Carefully pour oil into the turkey fryer's&nbsp;tub or pot up to the MAX fill line.&nbsp;If using an outdoor fryer, take this time to set your turkey up on the frying accessory. (Remember all fryers are different, so follow the instructions in your user guide.)

Heat oil until it reaches 375ºF. In the meantime, pat dry brined turkey dry with paper towels. 

Add your turkey to the basket and tuck in the wings.&nbsp;Refer to your deep fryer's user guide for instructions on how to safely lower your turkey into the oil. If using an outdoor fryer, you should&nbsp;turn off the flame and&nbsp;gently (and slowly)&nbsp;lower your turkey into the oil until it's completely submerged, then close the lid and turn the flame back on and set a timer.&nbsp;When using an indoor fryer, gently lower the basket into the oil for 30 seconds, then carefully remove and place on a sheet pan to rest.

Fry turkey until thigh reaches an internal temperature of 180ºF, 3 to 4 min per pound.&nbsp;When the timer expires, turn off the heat and&nbsp;use the fryer's included handling tools to&nbsp;carefully lift the turkey out of the oil – the slower, the better to allow oil to drip out of the turkey and to avoid accidentally dropping it back in, which could cause burning.&nbsp;

&nbsp;Cautiously transfer to a cooling rack set atop a sheet pan to drain. Let rest for at least 20 min before carving.

How to deep-fry a turkey: 

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Get adventurous in the kitchen! Try deep frying instead of oven roasting a turkey. Here’s how to achieve a perfect, crispy deep-fried turkey.

How to Deep Fry a Turkey

Sweet fruit, tart pickled onions, and a rich, savory dressing pair well for this easy early fall salad. Serve it at a dinner party, or for a weeknight starter.

Bibb Salad with Pickled Onion, Fennel, and Plums

c. Champagne vinegar

sugar

black peppercorns

c. thinly sliced red onion

Bibb lettuce butter lettuce hearts

plums,

Green Goddess Dressing

Combine vinegar, sugar, and peppercorns in a small saucepan. Cook over medium heat just until sugar dissolves, about 1 minute. Stir in onion and cook 1 minute. Remove from heat; cool completely.&nbsp;

Arrange lettuce, fennel and fronds, plums, and pickled onion on a platter. Serve with dressing alongside.

Top sausage-filled stuffed peppers with fried eggs for a meal that's perfect for brunch or dinner.

Sausage and Egg Stuffed Peppers

large bell peppers (any color)

bulk breakfast sausage

onion,

garlic cloves,

plum tomatoes,

c. cooked white or brown rice

c. baby spinach

c. shredded cheddar-jack cheese

sauce,

Preheat the oven to 375 ̊. Trim the bottoms of the bell peppers (without creating any holes) so they sit upright without tipping over. Next, cut off the tops. Remove and discard the stems, then finely chop the tops; set aside. Scoop out and discard the seeds and membranes.

Place the bell peppers in a microwave-safe bowl with 1⁄2 cup water. Cover and microwave until beginning to soften, 7 to 12 minutes. Uncover and set aside until cool enough to handle. Stand up the peppers in a baking dish just large enough to hold them.

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small crumbles, until cooked through, 4 to 5 minutes. Remove to a plate.

Add the onion, garlic and the chopped bell peppers to the drippings in the skillet. Cook until starting to brown, 6 to 8 minutes. Add the tomatoes and cook, stirring, until they break down, about 2 minutes. Return the sausage to the pan along with the rice, spinach, salt and pepper; stir until the spinach wilts. Remove from the heat and fold in the cheese.

Fill the bell peppers with the rice mixture, leaving 1⁄2 inch of space at the top. Pour 1⁄2 cup water into the baking dish. Bake, uncovered, until the filling is heated through, about 15 minutes.

Remove from the oven&nbsp;and carefully crack 1 egg into each stuffed pepper. Bake, uncovered, until the egg whites are set but the yolks are still runny, 15 to 20 minutes more. Serve with hot sauce.

This make-ahead eggs Benedict strata is a delicious breakfast casserole. It's made with English muffins, Canadian bacon, and fresh spinach.

Eggs Benedict Strata

muffins,

c. whole milk

half-and-half

kosher salt,

Canadian bacon sliced, quartered

baby spinach

Salted butter,

c. cheddar cheese (about 8 ounces)

(12 tbsp.) salted butter

lemon

hot sauce

For the strata: Preheat the oven to 425 ̊. Arrange the English muffins on a rimmed baking sheet and bake until golden brown, about 10 minutes. Let cool.

Combine the eggs, milk, half-and-half, salt, and pepper in a large bowl and whisk to combine. Set aside.

Heat the olive oil in a large skillet over medium-high heat. Add half of the Canadian bacon in a single layer and cook until browned, about 1 minute per side. Remove to a plate and repeat with the remaining Canadian bacon; add to the plate. Add half of the spinach to the pan and toss until partially wilted, then add the remaining spinach and toss until all the spinach is wilted. Season with a pinch of salt. Remove the spinach to a paper towel–lined plate and press with the back of a spoon to release some of the liquid.

Butter a 9-by-13-inch baking dish. Layer half each of the English muffins, spinach, Canadian bacon, and cheese in the prepared dish. Repeat the layering with the remaining ingredients, ending with the cheese. Slowly pour the egg mixture over the top. Cover the baking dish with plastic wrap and refrigerate overnight.

About 30 minutes before baking, remove the strata from the fridge. Preheat the oven to 350 ̊. Remove the plastic wrap and cover the dish with foil. Bake for 30 minutes, then uncover and continue to bake until golden brown and slightly crisp on top, 25 to 30 minutes more.

Just before serving, make the hollandaise: Melt the butter in a small saucepan until sizzling. Remove from the heat. Meanwhile, add the egg yolks and lemon juice to a blender. Then, with the blender on, slowly drizzle the hot butter into the yolks. It’ll start to thicken right away. Add up to 1 1/2&nbsp;teaspoons warm water to loosen the sauce until it is pourable. Stir in the salt, pepper and hot sauce. Drizzle some of the sauce over the strata and serve the rest on the side.

Tex-Mex breakfast enchiladas feed a morning crowd! In this recipe, tortillas get stuffed with scrambled eggs and chorizo, and smothered in cheese and sauce. 

Breakfast Enchiladas

lb. fresh Mexican chorizo,

green onions, thinly sliced, plus more to top

eggs,

Nonstick cooking spray

(8-in.) flour tortillas

red enchilada sauce

Sliced avocado, halved cherry tomatoes, and sliced jalapeño, to top

In a large nonstick skillet, cook the chorizo over medium heat, stirring often to break into small crumbles until browned and cooked through, 6 to 8 minutes. Transfer the chorizo to a paper towel-lined plate, reserving 1 tablespoon of the drippings in the skillet.&nbsp;

Return the skillet with the chorizo drippings to medium heat. Add the green onion and cook, stirring often until softened, 1 to 2 minutes. Stir in the eggs, salt, and pepper. Cook, stirring occasionally, until the eggs are scrambled into large, soft curds, 4 to 5 minutes. Remove from the heat and gently fold in the chorizo and 1 cup of the cheese.

Preheat the oven to 350°F. Lightly grease a 13-by-9-inch baking dish with nonstick cooking spray. Spoon about 1/2 cup of the scrambled egg mixture down the center of each tortilla. Roll up and place&nbsp;seam-side down in the prepared baking dish. Pour the enchilada sauce evenly over top and sprinkle with the remaining 1 cup of cheese.

Bake the enchiladas until bubbly and the cheese is melted, about 30 minutes. Top&nbsp;with additional sliced green onion, avocado, cherry tomato halves, and sliced jalapeño. Serve hot.

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Hard sauce is a soft, sweet, spoonable topping you can put on desserts of all kinds—cakes, pies, ice cream, and more. Ree Drummond's hard sauce recipe is the best!

Hard Sauce

(1/2 cup) softened (not room temperature) butter

c. sugar

tbsp. whiskey, more or less to taste

Beat butter in mixer with paddle attachment until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl twice during the process. Add whiskey and beat again, scraping the bowl to make sure everything gets mixed together.&nbsp;

Spoon into a bowl and serve, or keep in the fridge (it will last for days covered in plastic wrap) until you need it.&nbsp;

Aromatic, collagen-rich turkey stock is perfect for Thanksgiving gravy and stuffing. Get ahead of the holiday rush by making this recipe before the big day.

Turkey Stock

turkey wings

turkey necks

kosher salt, divided

onions,

carrots,

celery,

garlic,

Italian parsley

thyme

sage

bay leaves

In a large roasting pan or sheet pan, place the turkey wings and necks. Drizzle with the oil and sprinkle with 1 teaspoon salt and ground black pepper. Roast the wings and necks until golden brown, flipping halfway through, for about 1 hour.

Remove the turkey pieces to a large stock pot and place the roasting pan on the stove. Pour 1 quart of water into the pan and heat over medium-high heat, scraping up any browned bits. Pour the water into the large stock pot with the turkey.

In the same pot, place the onions, carrots, celery, garlic, parsley, thyme, sage, bay leaves, peppercorns, and the remaining  teaspoon of salt. Cover with water by 2 inches, then bring to boil over medium-high heat.

Reduce the heat to medium-low and simmer, uncovered, for 3 to 4 hours, skimming off any fat or impurities from the surface. The stock will reduce slightly and become concentrated; lower the heat if it is evaporating too rapidly.

Set a fine-mesh strainer over a large bowl. Strain the broth, discarding the bones and vegetables.

Divide the stock among jars or airtight containers; allow to cool completely. Cover and refrigerate for up to 1 week or freeze for up to 6 months.

These mashed potato pancakes are equal parts easy, flavorful, crisp, and cheesy. This addictive side or appetizer recipe is perfect for using holiday leftovers!

Mashed Potato Pancakes

potatoes

c. all-purpose flour,

green onions,

c. panko breadcrumbs

Vegetable oil,

Sour cream, to serve

In a large bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until well combined. Fold in the cheese and green onion. The mixture should be moist but not wet; check to see if you can form a small amount into a patty without it sticking too much. If the potatoes appear too sticky, add more flour, 1 tablespoon at a time.

Place the panko breadcrumbs in a shallow bowl. Divide the mashed potato mixture into 8 portions. Form the portions, one at a time, into 3 ½-inch disks. Dredge each disk in the panko, shaking off the excess. Set them on a plate.&nbsp;

To a large cast-iron&nbsp;skillet over medium-high heat, add&nbsp;oil until it covers the bottom of the skillet by about ¼ inch. Heat the oil to 350°F. Fry&nbsp;the potato pancakes, in batches as necessary, until golden brown and crispy, 2 to 3 minutes on each side.

Drain the pancakes on paper towels and sprinkle with salt. Serve hot, with a&nbsp;sprinkle of&nbsp;green onion and a dollop of sour cream.

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The Pioneer Woman's Mashed Potato Pancakes Recipe

If you prefer dark old-fashioned gingerbread with really robust flavor, try using dark molasses instead of light. Our recipe works well either way.

Gingerbread with Warm Lemon Sauce

margarine

c. light or dark molasses

ginger

cinnamon

baking powder

salt

cloves

Lemon sauce

Preheat oven to 325 degrees F. Grease 8" by 8" by 2" metal baking pan. Line bottom of baking pan with waxed paper; grease waxed paper.

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Tex-Mex Layer Dip

Morning Glory Muffins

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Beef Kebab Marinade

How to Deep-Fry a Turkey

Bibb Salad with Pickled Onion, Fenn...

Sausage and Egg Stuffed Peppers

Eggs Benedict Strata

Breakfast Enchiladas

Hard Sauce

Turkey Stock

Mashed Potato Pancakes

Gingerbread with Warm Lemon Sauce

Chocolate Sugar Cookies

Apple Dumplings

Perfect Pie Crust

Graham Cracker Crust

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Mashed Potato Casserole

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The most viewed displaytype: recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tex-Mex Layer Dip

Morning Glory Muffins

Baked Feta Egg Casserole

Beef Kebab Marinade

How to Deep-Fry a Turkey

Bibb Salad with Pickled Onion, Fenn...

Sausage and Egg Stuffed Peppers

Eggs Benedict Strata

Breakfast Enchiladas

Hard Sauce

Turkey Stock

Mashed Potato Pancakes

Gingerbread with Warm Lemon Sauce

Chocolate Sugar Cookies

Apple Dumplings

Perfect Pie Crust

Graham Cracker Crust

Chicken and Stuffing Casserole

Broccoli Cheese and Cracker Cassero...

Tomato Soup With Parmesan Crostini

Slow Cooker Beef Stroganoff

Slow Cooker Pot Roast with Carrots ...

Slow Cooker Beef Stew

How to Make an Easy Homemade Latte

Chicken Pot Pie Soup

Broccoli Chicken Casserole

Egg-Drop Noodle Soup

Butternut Squash Lasagna

Ham and Cheese Sliders

Brown Butter Sugar Cookies

Mashed Potato Casserole

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