KFC CHICKEN SEASONING MIX, ITALIAN DRESSING MIX, MRS DASH SEASONING MIX & LIPTON ONION SOUP MIX

This is my 500TH post. I don't believe it. Seems like only yesterday I decided to start blogging. You know, Time passes, but sometimes it beats the shit out of you as it goes!

MONTHLY GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass


KFC CHICKEN SEASONING MIX

Combine the following in a blender or coffee mill until fine powder

1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon sage
1 teaspoon powdered ginger
1 teaspoon marjoram
1 1/2 teaspoons thyme
3 tablespoons packed brown sugar
3 tablespoons minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons chicken bouillon powder
1 package Lipton tomato cup-a-soup mix

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar) or spice jar.
Add 1 oz. mix to cup of flour for coating chicken


KFC FRIED CHICKEN

INGREDIENTS:

1 Broiler fryer – cut up
3 C. Water
1 Tbs of salt
1 ounce of seasoning mix
1 C. Flour

DIRECTIONS:

Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.

Mix flour and seasonings well.

Remove chicken from water, and dip it into the flour mixture coat well. Place coated pieces on a plate for 5 minutes.

Melt enough shortening or salad oil to make 1 inch depth in a large skillet. Heat to 375 degrees. Fry chicken pieces turning once, every 5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper towels. You can keep the chicken warm in the oven by placing it in the oven, and serve when all pieces are finished cooking.


ITALIAN DRESSING MIX

This is a delicious all-purpose dry seasoning that is good in spaghetti sauce, chicken and dumplings, in pasta salads, or sprinkled on fresh, ripe sliced tomatoes. It also makes a good Italian Salad Dressing for salads or marinade. Omit salt if you like.

1 Tbs.. Garlic salt
1 Tbs.. Onion Powder
1 Tbs.. Sugar
2 Tbs.. Oregano
1 tsp. pepper
1/4 tsp. basil
1 Tbs.. parsley
1/4 tsp. celery salt
2 Tbs.. salt

For dressing, mix 1/4 cup of cider vinegar, 2/3 cup of oil, 2 tablespoons of water and 2 tablespoons of dry mix.


MRS DASH SEASONING MIX

This is a copycat version of the classic Mrs Dash seasoning mix which is excellent for chicken or as a seasoning for stews I hope you enjoy this classic American version of: Mrs Dash Seasoning.
stews.

INGREDIENTS:

1/4 cup crushed dried minced onion flakes
4 teaspoons crushed dried vegetable flakes (Schilling)
1 tablespoon garlic powder
1 tablespoon dried orange peel
2 teaspoons fresh coarse ground black pepper
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried mustard
1/4 teaspoon celery seed
1/4 teaspoon kool-aid unsweetened lemonade mix
1 dash crushed dried rosemary

DIRECTIONS:

Combine all of the ingredients in a small bowl and stir well.
As you stir, crush the leafy spices for a finer blend.

Store the spice blend in a covered container or a sealed shaker bottle.
Makes about 2/3 cup.


ALMOST LIPTON ONION SOUP MIX

3/4 c. minced onion
1/3 c. beef bouillon granules
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
About 5 tablespoons of mix are equal to 1 1¼-ounce package.
To make onion dip: Mix 5 tablespoons with one pint of sour cream.

Hollywood, What's With All The Remakes?

by Style and Focus Lifestyle PRWhat happened to all the creative minds in Hollywood? Have they run out of ideas? Why not give some of the new writers' ideas a chance before you decide to rehash old TV shows and movies, case in point: Wonder Woman, Charlie's Angel, 21 Jump Street, Hawaii Five-0, Dallas, Footloose, Yogi Bear, Smurfs and most recently The Green Hornet. With all the remakes it shows

HOMEMADE OLD BAY SEASONING, TACO SEASONING, DIRTY RICE SEASONING & RECIPES FOR USING THEM!

MONTHLY GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass


HOMEMADE OLD BAY SEASONING

Traditionally, this seasoning is used for steamed crabs, but is now used for fish, potato salad, potatoes, and other vegetables. This would also make a great gift, along with some recipes! Enjoy! Try this on French fries with malt vinegar. It's addicting! It’s rather simple to make at home with spices you probably already have in your cupboard. So you don’t have to spend a few bucks on a jar of seasoning that you aren’t exactly sure what kind of ingredients it has in it.

INGREDIENTS:

2 Tbs bay leaf leaves, ground
2 Tbs celery salt
1 Tbs dry mustard
2 tsp freshly ground black pepper
2 tsp ground ginger
2 tsp paprika (smoked or sweet)
1 tsp nutmeg
1 tsp ground cloves
1 tsp ground allspice
1/2 tsp crushed red pepper flakes
1/2 tsp ground mace
1/2 tsp ground cardamom
1/2 tsp cinnamon

Combine all ingredients in an airtight jar, mix thoroughly.
Keep sealed until ready to use.


SALMON PATTIES

INGREDIENTS:

15 oz can Red Sockeye Salmon, well drained & deboned
1 1/2 cups cracker meal divided
2 Tbs finely minced onion
2 Tbs finely minced celery
1/2 tsp dried dill weed
1 tsp homemade old bay seasoning
1/2 tsp Lemon-Pepper Seasoning
2 Tbs olive oil
2 large eggs, beaten
Sea salt to taste
1 or 2 fresh lemons, cut into wedges

DIRECTIONS:

Preheat oven to 425F. Have an ungreased metal baking sheet ready.
In a small bowl put 1/4-cup of the cracker meal, set this aside.
Drain salmon well, flake into a medium-sized bowl. Add in remaining cracker meal, minced onion and celery, and all of the spices. Stir to combine. Add in the oil and eggs, mixing together until thoroughly moistened.
Put salmon mixture into a 1/3-cup measuring cup, and shape into small patties. Coat each side of patty into reserved cracker meal. Place patties onto baking sheet.
Bake in preheated oven for about 12 minutes, flip patties over and continue to cook for 3 to 5 minutes more. Serve with some lemon wedges.



HOMEMADE TACO SEASONING

Awesome recipe for homemade taco seasoning that will totally replace the urge to buy packets- just mix it up once in a batch and keep in an airtight container for up to 1 year!! 2 1/2-3 Tablespoons = one "packet" from the store.
Prepackaged seasoning mixes are full of salt and preservatives, artificial flavors and colors. For example, look at this ingredient list from a popular brand of taco seasoning:


Making my own seasoning and knowing exactly what’s in it makes me feel much better.

INGREDIENTS:

3 Tbs chili powder
1/2 tsp onion powder
1/2 tsp dried onion flakes
3/4 tsp garlic powder
3/4 tsp oregano
1 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
1 tsp paprika
1 1/2 T. cumin
2-2 1/2 tsp kosher salt
1 Tbs black pepper

mix it all together!

Hey Everyone! I forgot to tell you, that if you don't like the heat, then don't use the CAYENNE PEPPER and only use 1/4 tsp of the crushed pepper flakes. Since I have to cut down on salt I only used 1 1/2 tsp of salt. I used 1 pound of ground beef, browned it then added 2 1/2 Tablespoons of the seasoning mix and 3/4 cup of water. Brought it to a boil and lowered the heat and let it simmer for 10 minutes. Put the shells on a cookie sheet and into a 300 degree oven for 5 minutes to let them warm up. The TACOS were awesome!!


TACO PIE

INGREDIENTS:

1 lb ground beef
3 tablespoons homemade taco seasoning mix (Recipe above
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1 cup shredded lettuce
1/2 cup chopped tomato
2 (8 ounce) cans tomato sauce
1/2 lb Velveeta Mexican cheese

DIRECTIONS:

Brown meat.
Stir in tomato sauce and taco mix.
Simmer for 5 minutes.
Unroll rolls in a baking dish.
Bake for 10-12 minutes.
Cover crust with meat mixture.
Cut the cheese into slices, distribute them on top of the meat mixture, and continue baking until cheese melts.
Top with lettuce and tomato


SLOW COOKER CHICKEN TACO SOUP

"You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like.

INGREDIENTS:

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
3 Tbs homemade taco seasoning mix (recipe above)
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

DIRECTIONS:

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.


DIRTY RICE SEASONING MIX

INGREDIENTS:

2 tsp cayenne pepper
1 1/2 tsp salt
1 1/2 tsp black pepper
1 1/4 tsp sweet paprika
1 tsp dry mustard (Coleman's is best)
1 tsp ground cumin
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves

Mix together and store in airtight container


ORIGINAL DIRTY RICE

INGREDIENTS:

2 cups uncooked long grain rice.
2 Tbs dirty rice seasoning (see above)
1/2 cup onion, medium dice
2 cups steamed long grain rice
1 bay leaf
1 Tbs garlic, minced fine
1 pound ground meat mixture (see below)
4 cups chicken stock
1 Tbs vegetable oil
1/2 cup green bell pepper

DIRECTIONS:

Brown the ground meat mixture in the oil. Stir in seasoning mixture and the
bay leaf and saute about one minute. Add vegetables and saute 3-4 minutes on high heat, stirring frequently. Add the uncooked rice and mix in well. Cover
and simmer on low heat for about 10 minutes Stir in steamed rice.

GROUND MEAT MIXTURE Includes chicken livers, gizzards, and pork in equal
portions to make a pound of meat.

BAKED SAUSAGE & SAUERKRAUT WITH APPLES, FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE, MONTHLY GIVEAWAY!

MONTHLY GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass

BAKED SAUSAGE AND SAUERKRAUT WITH APPLES

Sautéed apples and sauerkraut bring a sweet and sour flavor to the otherwise savory pan-fried sausages. Most commonly found in the German-speaking area of the Alps, this delicious entrée is often served with a dab of dark, spicy German mustard on the side for dipping

INGREDIENTS:

3 tablespoons butter, divided
1 large onion, cut in half and thinly sliced
2 rosemary sprigs
1 tablespoon extra virgin olive oil
2 pounds large raw pork sausage links, left whole
4 cups sauerkraut, about one 28-ounce jar, well drained
1/2 cup dry white wine
1/2 cup chicken broth
1 bay leaf
4 firm cooking apples, such as Fuji or Pippin, peeled, cored, and sliced
1 tablespoon brown sugar (optional)

Ingredient Options: Substitute chicken sausage links for the pork. Use a gluten-free chicken broth and gluten-free sausage.

DIRECTIONS:

Preheat oven to 325°F.

In a large oven-safe skillet, melt 1 tablespoon butter over medium heat. Sauté onion and rosemary sprigs until onion is golden, about 10 minutes. Transfer to a plate and set aside.

Add olive oil to the skillet. Add sausages and cook, turning, just until skins are browned, about 5 minutes per side. Remove sausages to a plate.
Add sauerkraut and sautéed onions to the skillet. Place sausages on top. Mix wine and chicken broth together. Pour slowly all over the top. Add bay leaf to the middle of the dish. Cover with a lid or foil and transfer pan to oven. Bake for 1 hour.

Meanwhile, prepare apples by melting remaining 2 tablespoons butter in a large skillet. Add apples and sauté until just tender, adding brown sugar, if desired. Apples will cook in about 5 to 10 minutes. To serve, spoon baked sausages and sauerkraut onto a serving platter. Top with sautéed apples. Serve
piping hot with spicy mustard on the side.

FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE

Enjoy this luscious cake — a little goes a long way!

INGREDIENTS:

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract

DIRECTIONS:

Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Recipes from Whole Foods

ANSWERS TO QUESTIONS ABOUT THE HOMEMADE VANILLA EXTRACT!

I have had several questions regarding the Bourbon Vanilla and where to get Vanilla Beans. I hope this answers them.

Pure Vanilla Extract should have no sugar added and will last forever, aging like fine liquor. Beware of cheap "pure" vanilla extract. If the bargain seems to be too good to be true, it is probably an adulterated extract.

In order to meet FDA standards, pure vanilla extract must contain 13.35 ounces of vanilla beans per gallon during extraction and 35 percent alcohol.

Imitation Vanilla

Imitation vanilla is made from artificial flavorings, most of which come from wood byproducts and often contain chemicals.

Discerning palates find the imitation vanilla products to have a harsh quality with a bitter aftertaste. Twice as much imitation vanilla flavoring is required to match the strength of pure vanilla extract.

You use the Bourbon Vanilla Extract the same as any Vanilla Extract.

To find the Vanilla Beans just click on Top Vanilla in my post yesterday!

HOMEMADE VANILLA EXTRACT, BOURBON VANILLA EXTRACT & MONTHLY GIVEAWAY!

MONTHLY GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass



HOMEMADE VANILLA EXTRACT

Why make your own vanilla extract? Well let's see. It's easy to make. You'll never run out of vanilla again. It might even be economical, given that you'll never run out of it. It's fun to watch the extract change colors? I don't know. Sometimes we just make things for the heck of it and it makes wonderful gifts any time of the year.

INGREDIENTS:

3 medium vanilla beans, or 1 1/2 fat ones
1 cup rum or vodka

DIRECTIONS:

Have ready a 1-cup glass jar or bottle with a tight-fitting lid. Pour boiling water into it, let rest for 10 minutes to sterilize, and pour out the water.
Using a sharp knife, slice the beans open lengthwise to expose the seeds. Tuck the beans in the jar and fill with liquor. Close the jar, shake it a few times, and place it in a cool, dark cabinet.
Let the jar rest in there for 8 weeks, shaking it again once or twice a week, or whenever you remember to. The mixture will get darker and darker over time.
You can start using your extract by the end of the eighth week. Use however much you need, and when you notice that you're running a little low -- that you've used, say, 20% of the extract -- top it off with more liquor (preferably of the same type) and shake again.

I am in the process of making Bourbon Vanilla Extract to give as Christmas presents. Here is the recipe I am using.


BOURBON VANILLA EXTRACT

INSTRUCTIONS:

Things You'll Need:

Fifth of bourbon
Six bourbon vanilla beans
Dark cabinet

DIRECTIONS:

Purchase a fifth of bourbon. Make sure the bottle is bourbon and not whiskey. It doesn't have to be expensive, the cheapest bourbon will do.
Purchase bourbon vanilla beans. These can be found at either your local health food store or online at places like Bulk Foods.
Remove one to two shots of the bourbon from the bottle. Drink these if you so desire.
Use a sharp knife to slip the six vanilla beans in half, exposing the inner fruit and skin. Do this before Step 3 if you drink the two shots.
Drop each bean half into the fifth of bourbon. Put the lid back on the bottle.
Store the bourbon bottle in a dark cabinet for at least 3 months. The longer it sits, the more vanilla taste the bourbon will have.
I bought my Vanilla Beans from Top Vanilla

BARBECUE BEEF PIZZA, SPICY SLOPPY JOE PIZZA, GAME DAY NACHOS & MONTHLY GIVEAWAY!

MONTHLY GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!

Sending a bunch of Prim Dried Carrots with some Dried Grass to a lucky FOLLOWER that has commented during February!
These will be perfect for your Spring Decor. Remember each new posting you comment on, will be another chance for you to win the Prim Dried Carrots & Dried Grass!

Posting a few Super Bowl Party recipes for you to try. If I have time I will post a few more this evening. Enjoy!


BARBECUE BEEF PIZZA


This delicious pizza is so easy to make with purchased or homemade pizza dough, leftover roast beef, barbecue sauce, and cheese, along with other toppings

INGREDIENTS:

1 1/4 cups barbecue sauce
1 clove garlic, finely minced
1 to 1 1/2 cups leftover roast beef, sliced and diced or cut in thin strips
1/2 medium red onion, sliced
2 small plum tomatoes, thinly sliced
3/4 cup Monterey Jack and Colby or Cheddar cheese blend
1 cup shredded Mozarella cheese
burger or beef grill seasoning blend, optional
ground black pepper

DIRECTIONS:

Bring barbecue sauce and garlic to a simmer. Remove from heat and set aside.
Fit pizza dough in a pizza pan, making a rolled 1-inch edge, or fit into a large deep-dish pizza pan; spread with the barbecue sauce. Sprinkle the roast beef over the sauce, then top with the sliced onion and sliced tomatoes. cover with the cheeses, then sprinkle lightly with grill seasoning blend and ground black pepper.
Bake at 400° for 20 to 25 minutes, until crust is browned and cheese is melted and bubbly.


SPICY SLOPPY JOE PIZZA

I didn't add many extra toppings to this pizza, mainly because I wanted the sloppy joe flavors to stand out. Feel free to add your favorite toppings. Jalapeno pepper rings, sliced black olives, sliced plum tomatoes, thinly sliced bell pepper rings, and mushrooms are just a few possibilities.

INGREDIENTS:

pizza dough for 1 pizza, homemade or purchased

Sauce:

1 tablespoon olive oil or vegetable oil
1 pound lean ground beef
1 cup chopped onion
1/2 cup chopped celery
2 cans (8 ounces each) tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon spicy mustard or Creole mustard
1 teaspoon Cajun or Creole seasoning, or a seasoned salt blend
1/2 teaspoon chili powder
1/8 teaspoon ground black pepper

Topping:

1/2 large red onion, thinly sliced
1 cup (4 ounces) shredded Mozzarella cheese
1 cup (4 ounces) shredded Cheddar cheese, or a Cheddar and Monterey Jack Blend
DIRECTIONS:
In a large skillet over medium heat, brown the ground beef with onion and celery in the oil, breaking up the ground beef into small pieces. Cook, stirring, until beef is well browned and onions are lightly browned. Stir in tomato sauce, Worcestershire sauce, brown sugar, mustard, Creole seasoning, chili powder, and pepper. Bring to a simmer and simmer for about 4 to 5 minutes.
Fit pizza dough into a 12 to 14-inch pizza pan. Spread ground beef mixture over the pizza evenly. Top with sliced onion and shredded cheeses. Bake at 400°. for 20 to 25 minutes, or until crust is browned and cheeses and topping are bubbly and melted.


GAME DAY NACHOS

Arrange and bake these nachos on an ovenproof platter or shallow baking dish, or use several smaller baking dishes or ovenproof plates.

INGREDIENTS:

1 pound lean ground beef
1 cup chopped onion
1/2 green bell pepper, chopped, optional
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 can (16 ounces) refried beans
1 can (8 ounces) tomato sauce
salt and freshly ground black pepper, to taste
Tortilla chips, 1 large bag
2 plum tomatoes, diced
4 green onions, thinly sliced
jalapeno pepper rings or diced jalapeno peppers
3 to 4 cups shredded Cheddar and Monterey Jack cheese blend
Optional Toppings and Sauces
chopped cilantro
sour cream
salsa
guacamole

DIRECTIONS:

Brown the ground beef and onions over medium heat until beef is no longer pink and onions are softened. Add green bell pepper, chili powder, cumin, refried beans, and tomato sauce. Simmer over low heat for about 15 to 20 minutes. Taste and add salt and pepper, as needed.
Heat oven to 375°. F.
Spread some of the beef and bean mixture on each chip and arrange the chips in a single layer on the large baking dish or ovenproof plate, or use smaller ovenproof plates or dishes. Sprinkle the layer with a little of the diced tomato, sliced green onions, and jalapeno peppers. Sprinkle each chip with some of the cheese and make another layer of chips. Repeat with the tomato, green onions, peppers, and top with more cheese. Bake for 8 to 12 minutes, until the cheese is melted and bubbly.
Makes enough for 6 to 8 people.
Recipes from about.com