Crispies

We are going to take a little trip to Mexico in this post!  When I was a kid, we would go with a bunch of  friends down to Rocky Point and stay for a few days.  I have some seriously fun memories there.  I remember saving all of my money so that I could go down there and shop! I loved sitting on the beach and watching all of the people walk by with their jewelry, sun glasses etc.  I have to admit, my all time favorite thing to buy was these Crispies. I know... only I would turn down jewelry, for food!  But they are so good!

Are you ready for this?  Its super hard...

Crispies

Small Flour Tortillas

Oil for frying

Sugar

Cinnamon (optional)

Heat oil in a pan on medium high heat. Fry each tortilla until crisp.  Drain on a paper towel and coat with sugar and cinnamon (optional).  I love these when they are just a little under done, so they are a little chewy. I also  pour about a 1/2 cup of sugar in a Ziploc bag, the put the crisped tortillas in there. Seal and shake to coat.

Ham and Asparagus

I forgot to post this recipe for those who are involved with our produce co-op.  Each time we purchase our baskets full of fruits and veggies, I try to get one thing that is a little out of the ordinary for people to try.  Then I will post a recipe using that item.  This past week we got asparagus. Here is an awesome recipe that my mom used to make for us all the time.  I've always loved asparagus because of this dish.  My husband who is not a fan of asparagus, ate 2nds!!!  My kids all loved it too!

Ham and Asparagus

1 bunch Asparagus

6-10 slices of ham (lunch meat)

1 small can Cream of Asparagus (Campbell's is the only one that carries this that I know of)

1/2 soup can of water

Steam asparagus for 8-10 minutes to soften it a little. After steaming, wrap 3 stalks of asparagus in 1-2 pieces of ham.  (I like to use two and over lap them a bit so It covers most of the stalk) Place in a 9x13 baking dish.  Keep doing this until all stalks are wrapped and laying in the dish.  In a small bowl combine soup and water.  Pour over the top.  (it doesn't need to be covered in it.) Bake at 350 for 35-40 minutes, or until cooked to desired tenderness.

7 layer Bean Dip

This recipe is always a great party dip.  My mom has made this for as long as I can remember. I usually like mine as a 6 layer dip.  Not a fan of Guacamole.  The nice thing about this dip, is that you can customize it to your liking, without messing it up.  My husband prefers no green onions.  Others like it with tons of cheese.  So don't feel like you are messing it up if you want to add a little more this or that. 

7 layer Bean Dip

1 can Refried Beans 

1 cup Guacamole

1 (16 oz) Sour Cream

1 pkg Taco Seasoning

1/4 cup chopped green onions

1-2 cups Shredded Cheese

1/2 cup Black Olives sliced

1 cup Tomatoes (diced)

In a shallow baking dish, spread the beans evenly. Top with Guacamole.  Mix sour cream and taco seasoning in a small bowl. Add on top of the guacamole.  Top with cheese, olives, tomatoes and green onions.  Serve with Tortilla Chips.

Bacon Wrapped Lit'l Smokies

Whoever said bacon makes everything better, was a geneous! The first time I tried these, I was at a friends reception.  I was hooked.  Then when I heard how simple they were to make I got really excited.  They taste like something you would have to bay big money for at a restaurant, cause slaving away all day over a hot stove is out of the question.  Its just three simple ingredients.

Bacon Wrapped Lit'l Smokies

1 lb bacon (cut strips into fourths)

1 package Lit'l Smokies (I like the beef)

1/2 cup brown sugar

Wrap a piece of bacon around the sausage link.  Secure with a tooth pick (the bacon will shrink, so the toothpicks help it to shrink around it instead of come loose) Place on a cookie sheet. Sprinkle with brown sugar.  Bake at 350 degrees for 30-40 minutes or until bacon is to desired doneness. (I like mine crispy) I like to rotate my half way through so that both sides soak up the delicious juices!

These can be done in a crock pot at well.