Three Ingredient Cake

Three Ingredient Cake

1 box cake mix
1 (12 oz) can evaporated milk (NOT sweetened condensed)
1 (21 oz) can pie filling

Heat oven to 350 degrees. Combine cake mix and canned milk; beat for 2 minutes. Spread the batter into a greased 9 x 13 inch pan. Drop the pie filling by small spoonfuls evenly over the top of the batter (do not stir - the pie filling will sink during baking, the kids call this lava cake). Bake for 50-55 minutes or until cake is done. Serve with whipped cream if desired.

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7 Layer Dip and Hot Spinach and Artichoke Dip

7 Layer Dip
1 pkg. taco seasoning
1-8 oz. container sour cream
1-16 oz. can refried beans
2 avocados, mashed with lemon juice
1 cup Monterey jack cheese, shredded
1 cup cheddar cheese, shredded
3 tomatoes, chopped fine
1/2 cup green onion, sliced
1-15 oz. can black olives, chopped
tortilla chips

Mix taco seasoning into the sour cream (you may want to use less than one package depending on taste). Layer in a 5x9 oblong casserole dish or in a glass bowl in the following order: bean dip, avocados, sour cream mixture, jack cheese, cheddar cheese, tomatoes, green onions, and black olives. Serve with tortilla chips.

Hot Spinach and Artichoke Dip
2 C. mayonnaise
1 (14oz) can artichoke hearts (NOT marinated, just plain), drained and chopped
10 oz frozen chopped spinach, thawed and drained
1 1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese
2 cloves minced garlic
Cracker of your choice

Combine all ingredients and bake in a pie plate for 20-25 minutes. Serve with rye bread and wheat crackers.

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