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“Family Favorite Frito Taco Pie”- A Take On My Childhood Favorite!

Another summer pool party, another appetizer to make!  This time I wanted to make something that I had as a kid when my aunt would force her boyfriend to take my sister and I to the public pool in Oklahoma City.  We would swim for a bit  or jump off the diving boards even though I didn’t know how to swim and my aunt’s boyfriend would be just out of reach to force me to swim to him.  For lunch we would get something known as a Frito Pie and I thought everyone knew of the glorious, salty goodness that is a Frito Pie, but apparently not so let me describe it for you:  It is a bowl filled with Frito Original Corn Chips, then covered in chili, shredded cheese, and then maybe onions and jalapeño’s; not for the feint of heart!!  As Kevin and I scoured the internet for something similar to bring, we found that this is pretty darn close, and you can cut it into squares for everyone to enjoy; this could be served as a meal since it also rather filling!






1 lb ground beef
1/4 cup chopped onion
8 oz tomato sauce
1 1/4 oz pkg taco seasoning mix
1/2 tsp ground cumin
1/2 tsp dried oregano
2.25 oz can sliced ripe olives, drained
8 oz can crescent roll dough
2 Cup coarsely crushed Fritos Corn Chips, divided
1 Cup sour cream
4 oz can chopped green chilies
1 1/2 Cup shredded cheddar Cheese
(optional: Sliced avocado, sour cream, cilantro, sliced scallions)




Heat oven to 375 degrees. In a large skillet, cook beef and onion over medium heat until meat is browned; pour off any accumulated drippings. Stir in tomato sauce, seasoning mix, cumin, oregano, and olives.

Unroll crescent roll dough to cover bottom of ungreased 9-by-13-inch pan, gently patting the perforated seams of dough together. Sprinkle 1 cup of the crushed fritos on top of dough. Spoon on meat mixture.

Stir together sour cream and green chiles; spread over meat mixture. Sprinkle 1 cup remaining fritos over sour cream; top evenly with cheddar cheese.

Bake for 25-30 minutes, or until crust is cooked. Serve with optional ingredients, if desired.


Paula Deen’s Dr. Pepper Pecans

I have to admit, both Kevin and I are terrible at thinking up appetizers to bring to a party that isn’t just cheese, fruit, and crackers.  Should it be hot or should it be cold; should we bring homemade dip with chips or something something fancy?  Is there a theme and does whatever we look at match that theme?  This was a summer swim party in Dover, FL so we decided to bring the down-home to the party; I was hesitant at about the pecans because I was unsure how the end result would taste, but I fret for naught, this went over really well!!  We ended up cooking this a little longer since it would not cook down by half on our stove in the time cited, in the second batch we cooked the liquid lower/longer so that when the pecans were cooked in the syrup, the nuts would keep a crisper texture.



  •   1 Cup Dr. Pepper
  •   1 Cup Pecan Halves
  •   1 tablespoons (1/4 stick) butter
  •   salt

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  1. Preheat the oven to 350 degrees F.  Line a rimmed baking sheet with foil.
  2. In a small saucepan, bring the Dr. Pepper and butter to a boil over medium high heat.  Simmer until the liquid reduces by half, roughly 15-25 minutes.
  3. Stir in the pecans and continue to cook until the liquid becomes a sticky glaze, 3-4 minutes.  Add a big pinch of salt, stir and transfer to the nuts to the prepared baking sheet.
  4. Bake, stirring once or twice, until toasted, about 10 minutes.