Seven Layer Dip

First time making seven layer dip and this recipe was/is so tasty!

2 avocados - peeled, pitted and diced

1 1/2 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro

1/4 cup salsa

garlic salt to taste

ground black pepper to taste

1 (8 ounce) container sour cream

1 (1 ounce) package taco seasoning mix

4 roma (plum) tomatoes, diced

1 bunch green onions, finely chopped

1 (16 ounce) can refried beans

2 cups shredded Mexican-style cheese blend (I just had colby jack and it was fine)

1 (2.25 ounce) can black olives - drained and finely chopped

Directions

1. In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
2. In a small bowl, blend the sour cream and taco seasoning.
3. In a 8x8 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.               

Adapted from Allrecipes.com

Banana Bread

• 3 whole To 4 Whole Ripe Bananas
• 1-½ cup White Sugar
• ½ cups Butter, Melted
• 3 whole Large Eggs
• 1-½ cup Flour (can use 1/3 to half whole wheat flour)
• 1 teaspoon Baking Soda (heaping)
• ½ teaspoons Salt
• ½ teaspoons Nutmeg
• ½ teaspoons Cinnamon, Heaping
• 4 Tablespoons Sour Cream
• 1-½ teaspoon Vanilla 

Preheat oven to 325º. Spray 2 loaf pans with baking spray (oil + flour)
In a large bowl, add your mushy bananas, white sugar and melted butter. Use a fork to mash them all together. Don’t worry about the banana lumps, it’s all good! Add eggs and mix with a fork to combine. Add all the dry ingredients and mix with a large spoon or spatula to combine (no need to break out the mixer for this one!). Now add your sour cream and vanilla.
Divide mixture between your 2 loaf pans. (It’s ok that it only fills them each 1/2 way up—this loaf will rise! I made the mistake once of putting all the batter in one pan. Total overflow!)
You can top with a little cinnamon sugar combo.
Bake at 325º for about an hour (check after 50 minutes in case your oven runs hot), until a toothpick inserted in center of the loaf comes out clean.

This banana bread is so moist and flavorful, you’ll never look back!

Adapted from Tasty Kitchen

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt (the next time I make this I may skip the salt...it seemed plenty salty)
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese

Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears. (I used my pizza cutter) 
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

This was the winner of the LDS Living casserole contest...in Ohio, I was in the same ward as this girl's...triplet.  Yes, it's true...I know someone famous.  :)