Hot Southwest Bean Dip

{sisters cafe AZ Republic Newspaper Recipe}

Doesn't this look tasty. I'm going to have to try this recipe soon.

1 lb. sausage

1 medium onion

1 tsp. garlic salt

1 (7 oz.) can green chili salsa (salsa verde)

2 TBS. sliced black olives

1 cup monterey jack cheese

1/4 tsp. hot pepper sauce

1 (30 oz.) can refried beans

1 small can chopped green chilies

1 cup sour cream

1-2 green onions-sliced

1 cup cheddar cheese

1-2 avocados-chunked

Brown sausage, onion and garlic salt. Drain fat. Stir in hot sauce. In a 13-15" platter, layer beans, meat mixture, green chilies, sour cream, green salsa, green onion, both cheeses and olives. Bake at 350 degrees for 15-20 minutes until hot and cheese is melted. Top with avocado chunks and serve with tortilla chips.

Peach Crunch Cake

{Bakerella}

24.5 oz. jar of sliced peaches in light syrup

1 package of yellow cake mix

1 stick butter (1/2 cup) cut into 16 slices

1 cup brown sugar

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Layer ingredients in a 13 x 9 dish, in order starting with peaches. Bake for about 40 minutes. Serve warm or cold...with or without ice cream.

Brunch Strata...

3 cups sliced fresh mushrooms
3 cups chopped zucchini
2 cups cubed fully cooked ham
1 ½ cups chopped onion
1 ½ cups chopped red pepper
2 cloves garlic, minced
1/3 cup vegetable oil
2 (8 ounces) packages cream cheese, softened
½ cup half-and-half cream
12 eggs
4 cups cubed day-old bread
3 cups shredded cheddar cheese
1 teaspoon salt
½ teaspoon pepper

In a large skillet, saute the mushrooms, zucchini, ham, onion, peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.

In a large mixing bowl, beat the cream cheese and half-and-half until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.

Pour into two greased 11x7x2 inch baking dishes. Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. (If refrigerated, may need more baking time.)