Katie and Lydia’s

Cookbook

Homemade Taco Dip

Yield: 8-10 servings

Ingredients:

• 1 or 2 cans refried beans, (amount is a personal preference)

• (1) 16 oz carton sour cream

• 1 packet (any brand) taco seasoning mix

• 1 to 2 cups grated cheddar cheese, (we tend to lean toward the

“more is better” side of cheese – lol)

• 1 or 2 chopped tomatoes

• 2 green onions with tops, chopped

Start by spreading the refried beans onto your platter. Spread them

out to within an inch or so of the edge and try to make the layer a

uniform thickness across the plate.

For the second layer, use a small mixing bowl and stir the sour

cream and taco seasoning together. Once it is mixed, spread the

sour cream mixture over the refried beans.

Top the sour cream mixture with a generous layer of shredded

cheddar cheese. It will make all passersby very excited! – lol

Beautiful granddaughter #1 loves tomatoes as much as grandma,

so the next layer was 2 fresh tomatoes, chopped.

Top it off with the diced green onions and it will look as pretty

and appetizing as it is delicious! It only takes a few minutes to

prepare and it is always a crowd pleaser!

This recipe is well received at youth group meetings, football par-

ties or snack attacks. You could easily add ingredients that your

Peanut Bu�er Apple Rings

With Raisins

Yield: 8-10 servings

Ingredients:

• 2 large apples

• 1/2 to 3/4 cup peanut butter

• 60 - 80 raisins

Wash the apples.

Core them and cut into thick slices about 1/4” to 3/8” thick.

Spread each slice with peanut butter.

Dot raisins around the ring, sticking them to the peanut but-

ter.

Yum!

Pretzel Fruit Kabobs

Yield: 4-6 servings

Ingredients:

• 12 pretzel sticks

• 2 bananas, cut into 6 chunks, each

• 12 fresh berries or fruit chunks (we chose grapes and cherries)

Wash all the fruit.

Peel and slice the bananas into six chunks, each.

Slide one banana chunk onto a pretzel stick.

Slide a second piece of fruit onto the stick, above the bana-

na.

Repeat to fill all pretzel sticks.

Serve.

Taco Chips

Yield: 4-6 servings

Ingredients:

• 6 white corn tortillas

• 1/4 cup vegetable oil

• 1/4 cup nutritional yeast

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1 teaspoon chili powder

• 2 teaspoons salt

Arrange tortillas on an ungreased baking sheet.

Use a pizza cutter to cut each tortilla into 8 pieces, to make triangular chips.

Brush both sides of each chip, lightly with vegetable oil.

Mix the yeast, garlic powder, onion powder, cumin, paprika, chili powder and salt,

together, in a small bowl.

Sprinkle the chips with taco chip seasoning.

Turn the chips over and sprinkle the other side with taco chip seasoning.

Bake at 350 degrees for 15 minutes, until chips are crisp.

Remove from oven.

Cool.

Serve.

Tuna Casserole

Yield: 6-8 servings

Ingredients:

• 1 lb. noodles

• (2) 10.5 oz cans cream of chicken soup

• 1 can tuna, drained

• 1/4 lb Velveeta, sliced thin

Boil noodles in salted water. Drain.

Mix cooked noodles with drained tuna and cream of chicken

soup.

Spread mixture in baking dish.

Bake 25 minutes at 350 degrees.

Top with thin slices of Velveeta and return to oven for 5 to 7

minutes to melt the cheese.

Serve with your favorite veggies or side dishes.

Chicken and Rice Casserole

Yield: 6-8 servings

Ingredients:

• 6 cups brown rice, cooked

• (2) 10.5 oz cans cream of chicken soup

• 1 (12.5 oz) can Tyson chicken, drained

• 1/4 lb Velveeta, sliced thin

Cook rice according to package instructions.

Mix cooked rice with drained chicken and cream of chicken

soup.

Spread mixture in baking dish.

Bake 25 minutes at 350 degrees.

Top with thin slices of Velveeta and return to oven for 5 to 7

minutes to melt the cheese.

Serve with your favorite veggies or side dishes.

Lentil Rice Casserole Yield: 6 servings

• 1/2 c. brown rice

• 3/4 c. lentils, red or green, both work great

• 1 tsp. thyme

• 1 Tablespoon Italian seasoning

• 1 teaspoon onion powder

• 4 chicken bouillon cubes, crushed to powder

• 3 c. water

• 1/2 c shredded cheddar cheese or thinly sliced Velveeta

• sour cream, optional

• chopped tomatoes, optional

Mix lentils, rice, all seasonings, bouillon cubes and water in a 2 or 3 qt baking dish that has

a lid. If your dish doesn’t have a lid, you will need foil to seal it tightly, when baking.

Bake the covered mixture, in a 300° oven for 2 hours or until the lentils are tender and wa-

ter is absorbed.

Add cheese to top and return to oven for 5-7 minutes to melt the cheese.

Remove from oven and serve with favorite veggies or side dishes.

We love to garnish it with a dollop of sour cream and some diced tomatoes.