
What can we say, cool people gravitate toward cool places. And that has to be one of the reasons the first phase of Silverock Cove has attracted such a fun group of residents and friends. The Progressive Dinner was not only a success, it was a party packed with interesting people, delicious food and spectacular views at sunset.
Here are a couple of the recipes that got the most bites that night, and some some good times caught on camera.
Patsy Baird’s Mexican Layered Dip
1 box of Jiffy Cornbread Mix
1 4 oz can green chiles (UN-drained)
1/8 tsp garlic powder (or 1 clove of garlic)
Mix together and bake in small pyrex pan for 20 minutes at 400 degrees.
Salad Layers: 15 oz. black beans (drained)
15 oz. whole kernel corn (UN-drained)
1 large tomato (chopped)
1 large green or red pepper (chopped)
1 medium onion (optional) chopped
6-8 slices of crisp bacon or 2 cups of cooked chopped chicken (I use the Hormel Real Bacon Bits jar)
2 cups shredded cheese
Dressing: 1 cup lite mayo
1 cup lite sour cream
1 package dry Hidden Valley Ranch Dressing mix
Mix and set aside
Layer in a trifle bowl or deep dish: ½ cornbread (crumbled)
Add in layers: ½ of black beans, corn, tomato, pepper,onion, bacon or chicken, dressing, cheese.
Repeat layers.
Keeps well and can be made ahead.
Serve with corn chips or favorite crackers
Patsy Baird’s Buffalo Chicken Dip
1 8 oz cream cheese, softened
1/2 8 oz cream cheese, softened
3 chicken breasts, cooked and shredded
1/2 bottle Frank’s buffalo sauce
1 bottle Marie’s Chunky Blue Cheese Dressing
1 2 cup bag Colby/Jack shredded cheese
Layer 9×13 with 1-1/2 blocks cream cheese. Toss shredded chicken in with buffalo sauce and layer on top opf cream cheese. Pour bottle of Marie’s Chunky Blue Cheese dressing over chicken.
Bake 20 minutes @ 350 and then put bag of Colby/Jack cheese on top and bake another 10 minutes.
Serve with Frito Scoops.