touchdown taco dip pampered chef recipe with bean dip

#Touchdown taco dip pampered chef recipe with bean dip cracker
#Touchdown taco dip pampered chef recipe with bean dip pro

I had a Pampered Chef party not that long ago and this is what we made. The recipe came from my Pampered Chef consultant. Then I can eat it for dinner, right? Either way… it quickly disappeared in my house. This dip is amazing! It’s called dip but that makes it sound like you can’t eat the entire bowl for dinner.

#Touchdown taco dip pampered chef recipe with bean dip pro

With this taco dip! It’s so darn delicious it makes me want to scream “muy bien! Mas pro favor!!!” Do you like how I did that? A little Spanish for you =o)īut seriously. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.I’m in love. Whisk constantly over medium heat until the mixture reaches 140 degrees. Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whip the cream and sugar until nearly stiff and soft peaks form. Pour into the baked pie shell and freeze. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Allow to cool completely.įor the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. Bake for 10 minutes until firm and golden. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness.

#Touchdown taco dip pampered chef recipe with bean dip cracker

3/4 cup freshly squeezed lime juice (4 to 5 limes) - I just use bottled lime juiceįor the crust, combine the graham cracker crumbs, sugar, and butter in a bowl.

1 (14-ounce) can sweetened condensed milk.

6 extra-large egg yolks, at room temperature.

6 tablespoons (3/4 stick) unsalted butter, melted.

1 1/2 cups graham cracker crumbs (10 crackers).

*Recipe taken from The Essential Mormon Cookbook Spread with Powdered Sugar Glaze while still warm. Bake one sheet at a time at 375 for about 15 min. Follow same procedure with other two portions of dough. Roll up jelly roll style and cut into about 12 rounds. Sprinkle one third of brown sugar and cinnamon mixture over surface of dough. In a bowl combine brown sugar and cinnamon. Spread each rectangle with one third of the softened butter. Roll dough out into a 12圆 inch rectangle about 1/2 inch thick. When ready to roll out, divide the dough into thirds. Cover pan with lid and refrigerate overnight. Allow yeast to rise about 5 minutes, until foamy. In a separate bowl, dissolve yeast in the 1/2 cup warm water. When mixture is lukewarm, add beaten eggs. In a large pot bring 1 cup water to a boil.

PHOTO COURTESY OF FOOD NETWORK!!! (And most of the recipe. Carefully separate any marshmallow from the foil and fold away. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, for as long as the box says to bake. Bake until golden brown, about 20 minutes.

Press the crumb mixture evenly over the bottom of the pan. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.įor the crust: Lightly butter the foil with some of the melted butter. Position a rack in the lower third of the oven and heat oven to 325 degrees F.

1 1/2 cups crushed graham cracker crumbs.

Turn off the heat drizzle the entire pan with the juice of 1-2 lemons. Stir until the butter has melted and the sauce has thickened up a bit. Once the stock is hot, add the butter and poppy seeds. Once the chicken has browned, add the chicken stock to the skillet. Mince the garlic and add to the pan during the last 2 minutes of cooking. Cook 8-10 minutes or until chicken is completely cooked through and brown. Season the chicken liberally with salt, pepper and then lemon zest. Shake off any excess flour then add chicken to the hot skillet. While the skillet is heating up, toss chicken pieces in flour and coat evenly. Heat up olive oil over high heat with 3-4 turns of the pan.

2-3 Boneless Skinless Chicken Breasts cut into bite size pieces.

So measure all of your ingredients out Food Network style :) It's very easy though, I promise! It is extremely delicious and FLAVORFUL! Definitely one of my all-time favorites.Ī word of advice: This is one of those dishes where you may want to prep first before you start.

I made it for the first time a few weeks ago and have made it two times since.