2 quart casserole
2 lbs. of baby carrots
1 bell pepper [any color]
1 can Cream of Celery soup
1/3 cup Ranch dressing
2 Cups Shredded Mild Cheddar Cheese
Croutons - enough to make at least ½ cup after being finely mashed
**Grease casserole with margarine
**Boil baby carrots in water until tender
**Dice pepper into ¼” pieces
**Combine mashed croutons in sauce pan with enough melted margarine to evenly coat
**Beat the Cream of Celery soup until smooth; stir in Ranch dressing until the mixture is
Layer ½ of the ingredients into the casserole in the following order and then repeat:
2] Diced pepper
3] Soup/dressing mixture
4] Cheddar Cheese
Finally cover with the crumbled croutons.
Bake at 350 F for 25 minutes
I usually make a ‘star’ centered on top of the croutons with 5 smaller baby carrots and 5
strips of pepper cut the same size with one pointed end. I’ve also used 2 different
colors of peppers [½ of each] and then used both colors to make the ‘star’. I add
enough Ranch dressing to fill the center of the star and finally sprinkle a little shredded
cheddar cheese over the center.
SEVEN LAYER MAGIC BARS
(Makes 24 to 36 bars)
(Prep Time 10 minutes)
½ cup (1 stick) butter or margarine
1 ½ cups graham cracker crumbs
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6 ozs.) butterscotch flavored chips
1 cup (6 ozs.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
1. Preheat oven to 350o (325o for glass dish). In 13x9 inch baking pan, melt butter in
2. Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs.
Top with remaining ingredients in order listed; press down firmly.
3. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars.
Store covered at room temperature.
TIP – For perfectly cut cookie bars:
Line entire pan (including sides) with a sheet of aluminum foil first. When bars are
baked, cool; lift up edges of foil to remove from pan. Cut into individual squares. Lift off
Mexican Veggie Dip
2 - 15 oz. cans black beans, rinsed and drained.
1 - 14-1/2 oz. can diced Mexican tomatoes
1 - 11 oz. can vacuum-packed corn kernels (I like to use white shoe peg corn)
1 - Bunch of green onions, chopped
Add chopped fresh cilantro. The recipe calls for 1/2 cup - I use much more than that.
3 - Tablespoons red wine vinegar
Hot pepper sauce to taste
In bowl, toss all ingredients. Cover and refrigerate several hours to blend flavors. Serve
with tortilla chips and sour cream if desired.
These recipes are from members of the hosta club