Vegetarian Taco Salad

When I was a junior in High School my dad decided to become a vegetarian. He now is a vegan and eats no animal products whatsoever. Out of all the recipes that he made this is one of my favorites. It is so simple to make, and still tastes pretty good. Because I am not a vegan I sometimes put about a cup of cheddar cheese in with the salad, but that is up to you!

Vegetarian Taco Salad

Ingredients:

• 1/2 a head of lettuce chopped
• 1 large tomato diced
• 1-2 avocados diced
• 1/2 red onion chopped
• 1 can of black beans (drained & rinsed)
• 1 can of kidney beans (drained & rinsed)
• 1 can of pinto beans (drained & rinsed)
• 1/2 a bag of crushed tortilla chips
• 1 small jar of salsa
• Catalina/French dressing

Preparation:

• Take all ingredients and toss together in a bowl!

Alot of this recipe is to your own taste. I sometimes don't put all of the onion in, only put a little salsa, and dressing etc. I have also been known to add some chopped cilantro. Let me know if you try it, and what you think!

If you would like to find some more yummy recipes head on over to Overwhelmed With Joy!

Favorite Ingredients Friday - Valentines Day: Chocolate Edition

When I saw this I thought I would have to participate this week because I love CHOCOLATE! I also love Peanut Butter...I think the combination is God's Gift from heaven! I came across this recipe awhile back from Kraft Foods.com I just had to try it! If you like chocolate and peanut butter...this is for you! I will type out the recipe on this post or you can follow the link above to get the recipe off of the site itself. Enjoy!!!

Chocolate & Peanut Butter Ribbon Dessert

Ingredients:
12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted

Preparation:

CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

If you would like to Double the Recipe Line 13x9-inch pan with foil, with ends of foil extending over sides of pan; set aside. Prepare recipe as directed, using the 1 tub (12 oz.) whipped topping but increasing the vanilla to 1 Tbsp. and doubling all remaining ingredients. Do not invert dessert to remove from pan but lift dessert from pan using foil handles. Cut into bars to serve. Makes 24 servings, one bar each.

BTW - You don't have to use the name brand ingredients. They just use them in their recipe because they are all Kraft products!

Hop on over to Overwhelmed with Joy for more yummy recipes!

Favorite Ingredients Friday - Super Bowl Edition

So I thought I would participate in this fun idea that Overwhelmed has been doing on her blog. It is a recipe exchange that she does every Friday. This Friday it is themed for the Super Bowl. This is one of my favorite dips in the world. Shawn's Aunt Sandi made this for a family get together a couple of years ago and I just had to have the recipe. Even if you don't want/or have time to get a bread bowl, you can make it in a mini crockpot and it is still soooo yummy! Enjoy!