Friday, September 4, 2009


Welcome to A Girl and Her Recipes :)

Thanks for taking a minute to stop by and see my yummy recipe blog. It's pretty new so you'll only find a few recipes. But I promise, they are YUMMY.

Football season is pretty serious here in Longhorn Country. And with football season comes lots and lots and lots of dips. So when I found out that BooMama was having a DipTacular tour of blogs, I was so ready to write this post. Enjoy :)

Football Party Dip


  • 1 pound Bob Evans Zesty Hot Sausage Roll
  • 1 (16 ounce) can baked beans
  • 1 cup Bob Evans Wildfire Barbecue Sauce
  • 1 3/4 cups fresh diced tomatoes
  • 1 1/2 cups diced celery
  • 1 1/4 cups diced onions
  • 1 1/4 teaspoons garlic powder
  • Hot sauce to taste
  • Salt and Pepper to taste
  • Garnish Options:
  • 3/4 cup shredded Cheddar cheese
  • 1/3 cup sour cream
  • 1 large bag tortilla chips
  • 1/4 cup green diced onions


  1. Crumble and cook sausage in a large skillet or soup pot, over medium-high heat until browned. Carefully drain off excess drippings. Add celery and onions to sausage and continue to cook over medium heat until vegetables are slightly tender and sausage is no longer pink. Add baked beans, barbecue sauce and mix well. Add tomatoes, garlic powder, hot sauce, salt and pepper to mixture. Simmer together for 5 to 10 minutes and serve in a large bowl. Garnish with cheddar cheese, sour cream and diced green onions on top if desired. Serve with tortilla chips. Refrigerate leftovers.
Seven Layer Dip


  • 1 (16 ounce) can refried beans (traditional variety)
  • 1 (4.5 ounce) can chopped green chiles, undrained
  • 1 tablespoon fresh lime juice, plus
  • 2 tablespoons fresh lime juice for avocado layer
  • 2 teaspoons chili powder
  • 1/4 teaspoon ground cumin
  • Salt
  • 3 avocados, halved, pitted, flesh spooned out
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup salsa (drain to equal 1 cup if salsa is especially runny)
  • 3/4 cup sliced canned black olives, drained
  • 1 cup grated pepper Jack cheese
  • 1/2 cup thin sliced scallion greens, green part only


  1. Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
  2. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.
And finally...a family favorite;

Texas Caviar


  • 2 (15.8 ounce) cans black-eyed peas, drained
  • 1 (14.5 ounce) can petite diced tomatoes, drained
  • 2 fresh medium jalapenos, stemmed, seeded and minced
  • 1 small onion, cut into small dice
  • 1/2 yellow bell pepper, stemmed, seeded and cut into small dice
  • 1/4 cup chopped fresh cilantro
  • 6 tablespoons red wine vinegar
  • 6 tablespoons olive oil (not extra virgin)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons ground cumin


  1. Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

Yummy Yummy!! Enjoy.

Tuesday, September 1, 2009

Easy Chicken Enchiladas



  • 1 (8 ounce) package cream cheese
  • 1 cup salsa
  • 2 cups chopped cooked chicken breast meat
  • 1 (15.5 ounce) can pinto beans, drained
  • 6 (6 inch) flour tortillas
  • 2 cups shredded Colby-Jack cheese


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
  3. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Friday, August 21, 2009

raspberry chocolate torte


  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped pecans
  • 2 cups heavy whipping cream, whipped
  • 2 pints fresh raspberries
  • 1/2 cup pecan halves

  1. Prepare and bake the cake according to package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  2. In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth; stir in chopped pecans. Fold in whipped cream. Split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with a fourth of the cream cheese mixture.
  3. Arrange 1 cup raspberries over filling; repeat layers three times. (Optional) Garnish with pecan halves. Refrigerate until serving. 


I love cooking. I'm a Martha Stewart, Paula Deen wanna be. :)

I wanted to have a place to put all my recipes in one area! Enjoy them, and add your own, I love to try new things!!! Comment if you use them, I'd love to see it.

Eat, Drink, and Be Merry.