Recipes From our MembershipFoothills recipes

Ultimate 7-Layer Dip
1 can Taco Bell Home Originals Refried Beans
1 TBS Taco Bell Home Original Taco Seasoning Mix
1 cup Breakstone's or Knudsen Sour Cream
1 cup Taco Bell Home Originals Thick 'N Chunky Salsa
1 cup shredded lettuce
1 cup Kraft Mexican Style Shredded Cheese
1/2 cup sliced green onions
2 Tbsp sliced pitted ripe olives
Mix beans and taco seasoning mix. Spread onto bottom of 9 inch pie plate or quiche dish Layer all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled. Serve with chips Makes 48 servings (2TBS dip and 14 chips each) As you can see this recipe is from a Kraft advertisement...use your own judgment as to the brands you wish to use.


Heat oven to 350 degrees. Coat a 13x9x2 inch glass dish with nonstick cooking spray. Unroll 1 package Cresant rolls and use dough to line the bottom of prepared baking dish. Pinch seams together with fingers. Cover rolls with half of salami, provolone, and ham. Lightly beat together 6eggsand the parmesan cheese. Pour half evenly over top. Top with half of roasted peppers. Repeat layers. Top with remaining crescent rolls. Lightly beat remaining egg and brush over the top Cover dish with foil; bake at 350 for 30 minutes, uncover and bake for the 30 more minutes. Cool for an hour. Cut into 32 pieces.
Pam Stevens


Sweet and Hot Dip
1 jar (8.75 oz.) Dickinson’s Sweet ‘n Hot Pepper and Onion
(available online or from Super Bi-Lo)
1 (8oz) Philadelphia Cream Cheese (soften)
Mix together well.  Refrigerate.  Serve with Tortilla Chips, garlic toast, etc.
Karen Rossi


Spicy Corn Relish
1 jar (16 oz) Stonewall Kitchen Spicy Corn Relish
(Available online or at specialty stores)  I got mine in Minnesota)
1 can whole black beans (drained)
½ cup sour cream
Mix together.  Refrigerate.  Serve with Tortilla Chips, or on hamburgers, hot dogs, etc.)
Karen Rossi


Pizza Bubble Ring
2 cans Grands Jr Flaky biscuits (10 count)
8 oz mozzarella cheese
1 stick butter, melted
1 tsp Italian seasoning
½ tsp garlic powder
40 slices pepperoni
¼ cup Parmesan cheese
1 jar pizza sauce
Pre-heat oven to 350.  Mix Italian seasoning and garlic powder in melted butter; set aside.  Spray a tube or bundt pan with non-stick spray.  Cut mozzarella cheese into 20 pieces.  Separate biscuits and flatten each with fingers or roll to flatten.  Place one piece of cheese and 2 slices of pepperoni in center.  Pull edges of dough around and seal.  Dip in melted butter and place in pan.  Continue until you have one can of biscuits in pan.  Sprinkle Parmesan cheese over biscuits.  Repeat with remaining can of biscuits.  Pour any remaining butter over biscuits.  Bake for 35-40 minutes or until golden brown.  Let cool in pan for 5 minutes before inverting on heat safe plate.  Heat pizza sauce and serve.
Rhonda Isler


Easy Peach Cobbler
6 fresh Peaches     1 ½ cups sugar      2 tbsp flour         1 egg            ½ c margarine
5 slices white bread cut crust off and slice each piece in 4 strips 
You can add a little cinnamon if you like.
Butter an 8” x 8” baking dish
Peel and slice peaches place in baking dish.
Lay bread strips on top of peaches.  You can make a pattern if you want to.
Melt margarine and mix with sugar, flour, and egg.  Pour mixture over the top of the bread strips.
Heat oven to 350 degrees and bake 25-30 minutes until brown.
Enjoy, Vickie Tuck


Heat oven to 350
Line the cookie sheet with tin foil
1 stick of margarine
1 stick of butter
1/2 cup of brown sugar...packed (I used the dark brown)
1/2 tsp vanilla
1 cup finely chopped pecans
box of multi grain club crackersTake one sleeve of the club crackers and place them on a cookie sheet.  One sleeve will cover the entire bottom of the pan.
Sprinkle pecans over the club crackers on the cookie sheet. Put the margarine and butter into a sauce pan and melt, add the brown sugar, bring to a boil and boil for 3 minutes.
Remove from heat and add 1/2 tsp vanilla.

Pour the syrup mixture over the crackers.  Bake for 10 minutes at 350.  LET COOL COMPLETELY.  Crackers will pop apart easily for you.
Frann Conn


Cinnamon Sugar Pecans
1 tsp ice water     
1 egg white   
1 cup sugar  
1 tsp. cinnamon      
1 tsp. salt             
1 lb.  shelled pecans
Combine 1 tsp ice water and 1 egg white, whip until frothy
Drop 1lb. pecan halves into egg mixture until coated (nuts will absorb mixture).
Mix together:  1 cup sugar   1 tsp. cinnamon   1 tsp. salt
Sprinkle over nuts and gently stir until coated.
Spread on cookie sheet sprayed with PAM.  Bake for 1 hour at 275 degrees.  Turn w/spatula after ½ hour.   Cool on waxed paper.
Sue Ohler