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Seven Layer Dip II

Reviewed: Jan. 22, 2014
If you have ever made your own guacamole, or love layering Mexican treats together, this is a great recipe. I have made this a couple of times. The first time I did it by the directions, it was good, but needed a little extra. The second time I made it, I heated the refried beans before putting them in, I used a little extra sour cream with medium taco seasoning, and for the guacamole, I grinded/mashed the avocado, then added cilantro, tomato (salsa with the juice drained works too), pinch of salt, a little lime juice (squeeze a wedge of lime for a fresher taste): it should become a chunky paste. Then on the top layer, I put a very thin layer of non-seasoned sour cream, and topped with tomatoes and cheese (I don't like olives). It is definitely a crowd pleaser, and a great snack for a family movie night.
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Melt-In-Your-Mouth Meat Loaf

Reviewed: Jan. 22, 2014
I made this for my family tonight and it was a hit! I changed a few things, such as: instead of using sage (I didn't have any), I mixed oregano and parsley half and half to the total measurement for the sage. Instead of onion powder, I diced 1/4 of an onion and mixed it in. I also minced 2 cloves of garlic. To sop up the grease from the meatloaf, I added about a 1 and 1/4 cups of rice (once the meat had browned) and a 1/4 cup of water (I added the water after the rice had soaked up the worst of the grease and only added the water cause the rice wasn't cooked all the way). I let this cook for about 7 hours on low. I served this over the rice and everyone enjoyed it.
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