Chipped Beef Dip

This is SO yummy... a recipe from David's family that is used at all family gatherings. It sounds weird (especially since it is served warm), but seriously, we fight over it!!!

16 oz cream cheese
8 oz sour cream
1/4 c milk (cream can be used if you are ambitious)
6 oz dried beef (in canned meat section, in glass jar usually), tear into small-ish pieces
1/4 c green bell pepper, chopped
2 T chopped onion
1/2 tsp garlic powder
1 tsp horseradish
1/2 tsp pepper
pecans (for topping)

Mix all above ingredients well, except for nuts, and place in 1 or 1 1/2 quart baking dish. Cover top with chopped pecans. Bake at 350 for 30 minutes (or you can heat and serve in crock pot). Serve with Fritos Scoops chips. Oh so good. :)

Garlic Lime Chicken

Ingredients:
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 Teaspoon onion powder
1/2 teaspoon thyme
6 boneless/skinless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
1/2 Cup chicken broth
4 tablespoons lime juice


Directions:
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.
In a skillet, heat butter and olive oil together over medium high heat. Sauté chicken until golden brown on each side, about 5 minutes on either side or until no longer pink in the center. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Serves 6

I've cooked this a few times, and we really like it. I thought it would be too spicy for Roselyn, but she liked it (dipped in ranch). You could cut back on some of the cayenne and paprika if you wanted it less spicy. This is good served with rice.