Checkered Flag Dip Recipes

Steps:

• Heat oil in a large saute pan over medium high heat. Add the corn and cook until slightly charred, about 3-5 minutes. Add the jalapeno and garlic and continue to cook for another 2-3 minutes. Season to taste with salt and pepper, remove from heat and set aside to cool.
• In a large bowl, stir to combine the refried beans with the taco seasoning. Place in a 9x13 glass baking dish, spreading into an even layer. Top with white queso, spreading into an even layer. Top queso with shredded lettuce, then olives, corn and then pico de gallo.
• Spread the guacamole in an even layer over the top. Place sour cream in a piping bag fitted with a small piping tip.
• To make the flag topping, draw a box with the sour cream in the top left corner of the dip. Pipe the sour cream into 6 lines to make the white stripes of the flag. Sprinkle the cojita cheese over the stripes. Use a small spoon and carefully make 7 red stripes of the flag with the salsa.
• Fill in the box in the top left corner in with sour cream, spreading with a small offset spatula or knife into an even layer. Top the sour cream with crushed blue corn tortilla chips. Pipe the sour cream in dots on top of the crushed chips. Serve dip with red, white and blue tortilla chips.
• White Queso:.
• In a medium saucepan over medium heat, whisk to combine evaporated milk, whole milk and cornstarch. Bring to a simmer, then slowly whisk in american and cheddar cheeses until melted and smooth. Whisk in the diced jalapenos and season to taste with salt. Set aside to cool.

Steps:

• Cook meat with taco seasoning mix as directed on package; cool slightly.
• Mix cream cheese, sour cream and salsa until blended; spread onto bottom of 13x9-inch dish. Top evenly with layers of meat mixture, 1 cup shredded cheese and lettuce.
• Arrange olive slices on top left corner of dip to resemble stars on the US flag. Add rows of tomatoes and remaining shredded cheese for the stripes.
• Refrigerate 30 min.

Steps:

• For the vanilla and chocolate cakes: Preheat the oven to 350 degrees F. Prepare four 9-inch cake pans with the nonstick cooking spray and dust with flour.
• In a stand mixer fitted with a whisk attachment, add the granulated sugar and butter and cream together until combined, about 2 minutes. Add the eggs one at a time, beating to incorporate them. Add the baking powder, salt and 1 cup of the flour and continue to beat. Add the milk and remaining 2 cups flour, alternating back and forth. And the vanilla extract and beat for 1 more minute. Pour half of the batter into 2 of the prepared cake pans, reserving half to make into chocolate cake batter.
• To make the chocolate batter, add the cocoa and hot water to a small bowl and mix to make a paste. Combine the chocolate paste with the remaining cake batter and mix until evenly combined. Pour the chocolate cake batter into the remaining 2 cake pans.
• Place all 4 cake pans in the oven and bake until a toothpick inserted in the center of each comes out clean, 30 to 35 minutes. Let cool on a wire baking rack for 30 minutes.
• For the vanilla frosting: In the bowl of a stand mixer fitted with a whisk attachment, add the confectioners' sugar and butter and mix on low speed for 1 minute until combined, then increase the speed to medium and beat until fluffy, another 3 minutes. Add the heavy cream and vanilla bean seeds and continue to beat for 1 more minute. Set aside.
• To assemble checkerboard cake: To each cake, using a 5.5-inch round cookie cutter, cut out 1 ring, place a 2.5-inch round cookie cutter on the inside of the 5.5-inch ring to cut out a 2nd round. Repeat with the other 3 cakes. (This will give you 2 rings and 1 round per cake)
• For the first layer: Place the largest yellow cake ring on your desired cake plate, place the second largest chocolate cake ring inside of the yellow cake ring, then place the smallest yellow cake round inside of the chocolate cake ring. Spread an even layer of vanilla frosting on top.
• For the second layer: Place the largest chocolate cake ring on top of the first frosted layer of cake, place the second largest yellow cake ring inside of the of the chocolate ring, then place the smallest chocolate round inside of the yellow cake ring. Spread an even layer of vanilla frosting on top.
• For the third and fourth layers, repeat the steps for the first 2 layers. Finish the top of the cake with an even layer of frosting, leaving the sides of the cake untouched.

Steps:

• 1. In small bowl stir together feta cheese, 3/4 cup of olives, tomatoes and cream cheese.2. On serving plate shape mixture into 6-inch square. Use remaining olives to make checkered flag design on top. Sprinkle with basil. Decorate as desired. Serve with crackers.

Steps:

• In a large microwave-safe bowl, combine 1/2 cup butter and chocolate chips. Cover and microwave on high for 1-2 minutes or until melted; stir until smooth. Add the contents of one cookie mix package, 1 egg and 2 tablespoons flour; stir until combined. Cover and refrigerate for 1-2 hours or until dough is firm., Meanwhile, place the remaining butter in a microwave-safe bowl. Cover and heat on high for 1 minute or until melted. Stir in the remaining cookie mix, egg and flour. Cover and refrigerate for 1-2 hours or until firm., Meanwhile, place the remaining butter in a microwave-safe bowl. Cover and heat on high for 1 minute or until melted. Stir in the remaining cookie mix, egg and flour. Cover and refrigerate for 1-2 hours or until firm., On waxed paper, roll out the plain and chocolate dough into separate 9x5-in. rectangles. Cut each rectangle into nine 1-in. strips. Stack the strips in groups of three, alternating plain and chocolate strips, and forming six separate stacks. , Form two blocks by placing one plain-topped stack on each side of a chocolate-topped stack and one chocolate-topped stack on each side of a plain-topped stack; press together gently., Cut both stacks into 1/4-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are golden brown. Immediately insert a skewer into each cookie. Remove from pans to wire racks to cool completely.