Taco Dip / Cinco de Mayo / 2 Corinthians 12:9-10

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With Cinco de Mayo just around the corner, last week the Brown Eyed Baker (a favorite blogger of mine) featured a few recipes with a Mexican flavor.  Her Taco Dip caught my eye because it is so colorful and just looked “fun!”  I had just made our favorite outstanding meatloaf for dinner and had set aside about 3/4 lb of ground beef thinking I might make some tacos.


This dip played a huge part to the success of our Taco Tuesday!  It is very easy and fast to make with a can’t get enough taco taste.  The tacos were good but the dip was great!

We ate ourselves silly but still had a goodly amount of dip leftover.  I covered it up tightly with plastic wrap and a couple of days later turned it into a really tasty taco salad!


I started with freshly washed and shredded Romaine lettuce.  I added the leftover taco meat, cut up grape tomatoes, a few crushed taco shells, a bit of shredded Fiesta Cheese and then stirred in the remaining taco dip.

Fantástico! Asombroso! Delicioso!

Cinco de Mayo is celebrated by Mexican-Americans and many others on the 5th of May, commemorating the Battle of Puebla of May 5, 1862, in which Mexican forces defeated an invading French army far superior in numbers and equipment.  Although not a religious holiday I think any national or cultural holiday is a good occasion to pray for our country or cultural group.

2 Corinthians 12:9-10

“But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly of my weaknesses, so that the power of Christ may rest upon me. For the sake of Christ, then, I am content with weaknesses, insults, hardships, persecutions, and calamities. For when I am weak, then I am strong.”

Muchas bendiciones,

Tasty Taco Dip
Prep time
Total time
Make any night a fiesta with this fun and tasty taco dip!
Recipe type: Side Dish, Party Dip
Cuisine: Mexican
  • 1 (16-ounce) container of sour cream
  • 1½ cups mayonnaise
  • 1 store-bought packet taco seasoning or 2 Tablespoons homemade
  • Shredded lettuce
  • 1 tomato, chopped
  • Shredded cheddar cheese
  1. In a medium bowl, whisk together the sour cream, mayonnaise and taco seasoning until thoroughly blended.
  2. Spread in a 2-quart or 3-quart baking dish.
  3. Top with the shredded lettuce, chopped tomato and shredded cheese.
  4. Refrigerate until ready to serve.
  5. Leftovers can be stored, covered, in the refrigerator for up to 3 days.
Leftovers make a fantastic dressing for taco salad.

Recipe from The Brown Eyed Baker



Walnut Coconut Chews

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When our granddaughter Abbey arrived for a visit last fall one of the first things she asked of her Grandpa Lee is, “Do you have any black walnuts?” Earlier this summer Abbey had been the recipient of fresh black walnuts from Grandpa Lee’s walnut trees. She told us that she used them in a recipe for Coconut Walnut Chews given to her from her best friend’s grandmother.

Abbey Coconut Chews Recipe Card
She wanted to make them for us but declared, “they are the very best with black walnuts instead of English walnuts.”  Grandpa went to the freezer and dug around awhile reappearing with a pint jar packed with black walnut pieces.

Cocnut chews single platedAbbey is right, these walnut coconut treats are outstanding when made with black walnuts.  However, if your pantry doesn’t include any of these pricey little nuts, English walnuts run a very close second when mixed up to make these oooey, gooey, chewy bars.


The top of the bars bake up into a thin crispy layer while the middle stays chewy sitting on a buttery crust.  I’ve made this recipe several times.  With black walnuts, with English walnuts, doubled in a 9″ x 13″ pan and single recipe in an 8″x8″ pan, and even in a round pan!  Every time they receive rave reviews.  This is a keeper!  Thank you Abbey!
Abbey Coconut ChewsHere’s wishing you a Happy May Day and a lovely spring weekend ahead!

Happy Baking!

Song of Solomon 2:11-12


for behold, the winter is past; the rain is over and gone. The flowers appear on the earth, the time of singing has come, and the voice of the turtledove is heard in our land.”

Walnut Coconut Chews
Prep time
Cook time
Total time
Chewy, ooey, gooey goodness with a crispy top and a buttery crust! Just say "yum!"
Recipe type: Dessert
Serves: 12 bars
Bottom Crust
  • ½ cup unsalted butter
  • ½ cup brown sugar
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 cup white sugar
  • 2 eggs, slightly beaten
  • 2 Tablespoons flour
  • ½ teaspoon baking powder
  • 2 teaspoons vanilla
  • 1 cup chopped nuts, black walnuts, English walnuts or pecans
  • 1 cup flaked coconut
  1. Preheat oven to 350 degrees F.
  2. Cream together bottom crust ingredients. Press into bottom of a greased 8"x8" baking pan. Bake 15 minutes.
  3. Increase oven temperature to 375 degrees F.
  4. Combine sugar, eggs, flour, baking powder, and vanilla mixing well.
  5. Add coconut and chopped nuts. Spread over baked crust, return to oven and bake 20 minutes at 375 degrees F.
  6. Cool. Cut into bars. Enjoy!
Black walnuts are delicious in this recipe. English walnuts or pecans okay too!

Recipe adapted from my granddaughter's best friends Grandma!


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