7-layer dip

Planning a Super Bowl party? Make dip. this is simple, but really good.




ingredients
3 avocados
12 oz (340 g) drained pitted black olives, halved
juice of 1 lime or lemon
8 tomatoes, chopped
1 lb (450 g) canned refried beans
1/2 red onion, chopped
17 fl oz (500 ml) soured cream.
1 lb 10 oz (750 g) Cheddar or Monterey Jack cheese, coarsely grated
1/4 tsp chilli powder
chopped fresh coriander and spring onions to garnish
2 green peppers, deseeded and finely chopped



directions
Prep: 20 min Total:
1
Peel and mash the avocados with the lime juice, using a fork.
2
To assemble, layer the refried beans over the base of a large glass dish. Add the mashed avocados and then the soured cream and sprinkle the chilli powder on top.
3
For the green pepper layer, sprinkle the chopped pepper around the perimeter of the dish first, to ensure that the layer is visible, and sprinkle the rest evenly over the center. Layer the halved olives carefully on top and spoon over the chopped tomatoes and red onion. Finally, add the cheese and the coriander and spring onion garnish. Chill until ready to serve.


Read More http://www.ivillage.com/seven-layer-dip/3-r-64802#ixzz1krnL1KFs
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Don't Trifle with me

Trifle (TRI-fuhl) - The word "trifle" comes from the old French term "trufle," and literally means something whimsical or of little consequence. A proper English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream.


It was in the mid-1700s England that cake (or biscuits), alcohol, and custard were combined in the trifle bowl. The recipe for trifle (and many of its now-heirloom glass dishes) came to America via the British who settled in the coastal South. Its popularity remained firm with Southern planters who loved indulgent desserts. Supposedly, it was called Tipsy Parson because it presumably lured many a Sunday-visiting preacher off the wagon. Southern hostesses prided themselves on their elegant table settings and considered a cut-glass trifle bowl to be mandatory.



I was in the mood for something sweet, something chocolate and creamy and maybe chewy. Well, hm put that all together, sweet creamy chewy, you get a trifle.

Anyway I just found a recipe in chocolate. Oh, my favorite.





Ingredients





1 (19.8 ounce) package brownie mix

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) container frozen whipped topping, thawed

1 (1.5 ounce) bar chocolate candy



Directions



1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.



2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.



3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish.



Refrigerate 8 hours before serving.



I want to thank Cooking America for the history and allrecipes.com for the recipe