Quick and easy Nacho Cheese dip for a tasty snack or as a side dish with you summer picnic. This recipe originates from New Mexico where I lived for a short while many years ago. Nice place to visit but I was not crazy about living in New Mexico as I like to be surrounded by lots of green grass and trees! Sorry, don’t meat to offend anyone… just my opinion.

Ingredients:

• 1 pound ground beef
• 8 oz. Velveeta Cheese
• 1 can Cream of Mushroom Soup
• 16 oz. Picante Sauce (Medium)
• 1/4 C milk
• Tostido Corn Chips

Do this:
Brown the ground beef in a large saucepan on medium-high heat. Once browned, lower heat and add cubed Velveeta cheese stirring until melted. Add cream of mushroom soup (undiluted) to meat mixture and stir to combine. Now add the Picante sauce and the milk. Bring to a slow simmer for a few minutes and serve with corn chips. I like to pour the dip on my chips or you may place the hot dip in a bowl.

Brown the ground beef in a large saucepan on medium-high heat.

Lower heat then add 8 oz. cubed Velveeta cheese and add to ground beef. Stir until melted.

Stir in undiluted Cream of Mushroom soup, picante sauce and milk. Simmer for a few minutes and serve with corn chips.

These lemon squares are addictive! You can’t eat just one. The tartness of the lemon and sweetness from the sugar make these a winner.

Ingredients:
Makes 16

Crust:

• 1/2 C Land o Lakes margarine
• 1/3 C powdered sugar
• 1 1/3 C flour

Top:

• 3 eggs
• 1 1/2 C sugar
• 3 T flour
• juice of 1 lemon
• grated rind of 1 lemon

Do this:
Cut margarine and let sit for 15 minutes or so to soften. Add the powdered sugar and flour and blend like pie crust with pie cutter. Press evenly into 9×13 cake pan and bake for 15 minutes in 350º oven until delicately brown. While crust is baking, beat the eggs and add sugar, flour, grated rind and the juice from one lemon. Pour this on hot crust and bake another 15 minutes or until delicately brown. Remove from oven and dust with powdered sugar. Cool and cut into squares. The center will be soft until cool.

Cut margarine and let sit for 15 minutes to soften
Cut the four and powdered sugar into the margarine using a pasty cutter

Crust will resemble pie dough

Now dump the crust into a 9″x13″ cake pan

Pat the crust evenly on the bottom of cake pan and bake 15 minutes in 350º oven

Prepare the top while crust is baking. Blend 3 eggs with electric mixer

Add sugar, flour, grated lemon rind and lemon juice to eggs and beat with mixer. Pour onto hot bottom crust and bake another 15 minutes in 350º oven

Take out of oven and sprinkle with powdered sugar

Cool and cut into squares

Swedish Pancakes – the only pancakes my husband will eat. Makes sense – he’s Swedish! This is one of the foods that my husband makes and I just watch and then get to eat them.
If you are not familiar with Swedish Pancakes I will tell you that they are very similar to crepes and not flour heavy like American pancakes.
Strawberry jam is typically spread on them although I like to use syrup
Break the American pancake tradition and give these a try.

Ingredients:
Makes 8-10 pancakes

• 3 eggs
• 2 1/2 C milk
• 1/2 tsp salt
• 1 C + 1 T flour
• 2 -3 T butter, melted

Do this:

Whip the eggs slighty with a whisk and add the milk whisking until blended. Add the flour, salt and melted butter and mix thoroughly. Pour small amount of batter into a buttered frying pan at medium heat. Brown on one side, flip and brown the other side of pancake. Place each finished pancake on oven proof dish and place in warm oven to keep them warm until finished with all of the pancakes. Top each pancake with strawberry jam and serve with bacon or ham.

Whisk 3 eggs in mixing bowl

Add the milk and mix

Now add the flour, salt and melted butter. Mix thoroughly

Pour pancake batter into preheated (medium heat) buttered frying pan and brown on first side

After first side is browned flip over and brown the other side of pancake. Place each pancake in warm over until finished with all pancakes

Serve with strawberry jam