Rosemary Oven-Roasted Nuts

Flavor-packed nut blend that's nice for snacking or to serve with cocktails.

Rosemary Oven-Roasted Nuts

1 ½ cup raw nuts + seeds if desired (I used whole almonds, walnuts, pecan, pumpkin seeds & sunflower seeds)

1 tablespoon olive or avocado oil, or melted coconut oil or butter

½ teaspoon kosher salt

1 tablespoon finely chopped fresh rosemary

1 teaspoon brown sugar 

1. Add all ingredients to a bowl and toss to evenly coat nuts.
2. Spread out on a rimmed sheet pan.
3. Add to a preheated 350° oven and bake 10-12 minutes, stirring at the halfway point. Watch carefully near the end to avoid burning the mixture

 

Multigrain Seeded Bread . . . soft & fluffy

Chockful of grains and seeds, the bread also includes whole wheat flour that creates a hearty, nutritious and delicious loaf. And, the addition of bread flour vital wheat gluten ensures that the bread is soft and fluffy (versus the dense and heavy loaves that often are the result of whole wheat seeded loaves ). It does take awhile to make the loaf, but it is definitely worth the time and effort.             

 

Multigrain Seeded Bread Yield: 2 loaves

2 packages of instant yeast (scant 2 tablespoons)

1 tablespoon honey (use maple syrup or agave to make it vegan)

1/4  cup warm water (105-115°F)

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2 cups warm water 

4 tablespoons honey

½ cup 7, 9 or 10 grain cereal (such as Bob’s Red Mill)

1 cup old fashioned oatmeal

2  cups whole wheat flour

1/4 cup flaxseed

1/3 cup sunflower seeds

1/3 cup pumpkin seed

2 to 3 cups bread flour (more or less as needed)

1/4 cup vital wheat gluten (provides the extra gluten than whole-grain loaves need to rise their highest) 

1 1/2 tablespoons salt (yes, this is tablespoons)

1/2 cup (1 stick) melted butter, cooled slightly (use coconut oil or vegetable oil to make it vegan)

Egg wash (mix an egg with about a teaspoon of water) 

1. Proof Yeast:  Add the yeast and 1 tablespoon of honey to 1/4 cup water. Set aside for about 5 minutes until it gets bubbly.
2. Sponge: In a large mixing bowl, add the proofed yeast, 2 cups warm water, 4 tabespoons honey, multi-grain cereal, oatmeal, 1 cup of the whole wheat flour, the seeds, 1 cup of bread flour, and vital wheat gluten.
   
   
   
3. Stir until well mixed.
4. Cover and set in a warm place to rise , about 30 minutes and up to 3 hours.
5. Bread: Stir the sponge down and add the salt and butter.
   
   
   
6. Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough. Knead for 6 to 10 minutes, or until smooth and elastic.
7. Cover and place in a warm spot to rise. Let rise until double, about 45 minutes to 1 hour.
8. Punch down and form into 2 loaves 
9. Place in greased pans and cover; let rise for about 45 minutes to 1 hour or until doubled.
   
   
   
10. Make 3 shallow diagonal cuts across top  f loaves with a sharp knife; brush with an egg wash. Add additional seeds or oatmeal to the top of loaf if desired. 
    
    
    
11. Bake in preheated 375°F for 40 minutes or until golden brown. Loaves will sound hollow when tapped if they are done. Or, use an internal thermometer, inserted in the middle of loaf — temperature should be 200° to 210° F..
    
    
    

Note: Cool completely before slicing.

Recipe without photos . . .  

Multigrain Seeded Bread Yield: 2 loaves

2 packages of instant yeast (scant 2 tablespoons)

1 tablespoon honey (use maple syrup or agave to make it vegan)

1/4  cup warm water (105-115°F)

-----

2 cups warm water 

4 tablespoons honey

½ cup 7, 9 or 10 grain cereal (such as Bob’s Red Mill)

1 cup old fashioned oatmeal

2  cups whole wheat flour

1/4 cup flaxseed

1/3 cup sunflower seeds

1/3 cup pumpkin seed

2 to 3 cups bread flour (more or less as needed)

1/4 cup vital wheat gluten (provides the extra gluten than whole-grain loaves need to rise their highest) 

1 1/2 tablespoons salt (yes, this is tablespoons)

1/2 cup (1 stick) melted butter, cooled slightly (use coconut oil or vegetable oil to make it vegan)

Egg wash (mix an egg with about a teaspoon of water) 

1. Proof Yeast:  Add the yeast and 1 tablespoon of honey to 1/4 cup water. Set aside for about 5 minutes until it gets bubbly.
2. Sponge: Add the warm water, honey, multi-grain cereal, oatmeal, 1 cup of the whole wheat flour, the seeds, 1 cup of bread flour, and vital wheat gluten.
3. Stir until well mixed.
4. Cover and set in a warm place to rise , about 30 minutes and up to 3 hours.
5. Bread: Stir the sponge down and add the salt and butter.
6. Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough. Knead for 6 to 10 minutes, or until smooth and elastic.
7. Cover and place in a warm spot to rise. Let rise until double, about 45 minutes to 1 hour.
8. Punch down and form into 2 loaves 
9. Place in greased pans and cover; let rise for about 45 minutes to 1 hour or until doubled.
10. Make 3 shallow diagonal cuts across top  f loaves with a sharp knife; brush with an egg wash. Add additional seeds or oatmeal to the top of loaf if desired. 
11. Bake in preheated 375°F for 40 minutes or until golden brown. Loaves will sound hollow when tapped if they are done. Or, use an internal thermometer, inserted in the middle of loaf — temperature should be 200° to 210° F..

Note: Cool completely before slicing.

 

 

Land of Kansas Bread with wheat, sunflower seeds, flax, oats, honey & local milk, eggs & butter

Full of the bounties of Kansas, from wheat flour to sunflower seeds, flax seed meal, oats, honey,  farm-fresh eggs, milk and butter from a local dairy, this bread is a celebration of the crops of the wheat and sunflower state. Moist, tender and tasty; a great bread for sandwiches and toasting. 

Land of Kansas Bread     Make an 8x4-inch loaf

1 1/4 cup Hildebrand® whole milk 

3 tablespoons Hildebrand® butter

1/3 cup old-fashioned rolled oats

1 tablespoon local honey

2 1/4 teaspoons instant yeast

1 1/2 to 2 cups Pride of the Prairie Handcrafters® all-purpose flour

3/4 cup Pride of the Prairie Natural S’Wheat® whole white wheat flour

2 tablespoons flax seed meal (to make the freshest meal, add flax seeds to a grinder such as NutriBullet)

1 teaspoon table salt

2 tablespoons sunflower seeds

1 tablespoon sesame seeds

1 tablespoon poppy seeds

Vegetable oil, for coating for coating oil, about 1/2 to 1 tsp.

Egg wash: 1farm-fresh egg, beaten 

Topping:

2 tablespoon old-fashioned rolled oats

1 tablespoon sunflower seeds               

1. Heat milk and butter in microwave (or in a small saucepan over low heat until milk is warm) to 105 to 115° F. (Butter does not need to completely melt. 
2. Remove from heat and pour into a large bowl and stir in oats, yeast and honey. Let the mixture sit for 5 minutes.
3. Add in 1 1/2 cups all-purpose flour, whole white wheat flour, flaxseed meal and salt; mix with a a Danish dough whisk or wooden spoon until a dough begins to form. 
   
4. Add in sunflower seeds, sesame seeds and poppy seeds and gently mix into the dough. Add dough hook and knead about 6 or 7 minutes (or knead the dough with your hands for 10 minutes), adding additional all-purpose flour only if needed.
   
   
   

   
5. Form dough into a ball and place in a large bowl that has been lightly coated with vegetable oil, turning the dough over to coat with oil. Cover with plastic wrap and a warm towel and allow the dough to rise for about 60 to 90 minutes, or until doubled in size. 
   
   Above: Dough goes into oiled bowl for 1st rise.
   Below: Dough after about 60 minutes. 

   
6. Spray or grease an  8x4-inch loaf pan. 
7. After dough has risen, punch down and  shape into an 8-inch long log; place in prepared pan, tucking the ends underneath.
   
8. Cover the loaf with plastic wrap and a warm towel and allow it to rise again for about 60 to 90 minutes or until the loaf has risen about an inch above the brim of the pan. 
   
9. During the second rise, preheat oven to 350° F. 
10. Once it has risen, brush the top of the dough with the egg wash. (Refrigerate leftover egg wash for the next loaf of bread or use in scrambled eggs.)
11. Sprinkle additional oats and sunflower seeds on top of the dough. 
    
12. Bake for 35 to 40 minutes or until loaf is slightly golden brown on top and the loaf sounds hollow when tapped; internal temperature should register at least 190°F.
13. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours.
    

Recipe without photos . . . Land of Kansas Bread     Make an 8x4-inch loaf

1 1/4 cup Hildebrand® whole milk 

3 tablespoons Hildebrand® butter

1/3 cup old-fashioned rolled oats

1 tablespoon local honey

2 1/4 teaspoons instant yeast

1 1/2 to 2 cups Pride of the Prairie Handcrafters® all-purpose flour

3/4 cup Pride of the Prairie Natural S’Wheat® whole white wheat flour

2 tablespoons flax seed meal (to make the freshest meal, add flax seeds to a grinder such as NutriBullet)

1 teaspoon table salt

2 tablespoons sunflower seeds

1 tablespoon sesame seeds

1 tablespoon poppy seeds

Vegetable oil, for coating for coating oil, about 1/2 to 1 tsp.

Egg wash: 1farm-fresh egg, beaten 

Topping:

2 tablespoon old-fashioned rolled oats

1 tablespoon sunflower seeds               

1. Heat milk and butter in microwave (or in a small saucepan over low heat until milk is warm) to 105 to 115° F. (Butter does not need to completely melt. 
2. Remove from heat and pour into a large bowl and stir in oats, yeast and honey. Let the mixture sit for 5 minutes.
3. Add in 1 1/2 cups all-purpose flour, whole white wheat flour, flaxseed meal and salt; mix with a a Danish dough whisk or wooden spoon until a dough begins to form. 
4. Add in sunflower seeds, sesame seeds and poppy seeds and gently mix into the dough. Add dough hook and knead about 6 or 7 minutes (or knead the dough with your hands for 10 minutes), adding additional all-purpose flour only if needed.. 
5. Form dough into a ball and place in a large bowl that has been lightly coated with vegetable oil, turning the dough over to coat with oil. Cover with plastic wrap and a warm towel and allow the dough to rise for about 60 to 90 minutes, or until doubled in size. 
6. Spray or grease an  8x4-inch loaf pan. 
7. After dough has risen, punch down and  shape into an 8-inch long log; place in prepared pan, tucking the ends underneath.
8. Cover the loaf with plastic wrap and a warm towel and allow it to rise again for about 60 to 90 minutes or until the loaf has risen about an inch above the brim of the pan. 
9. During the second rise, preheat oven to 350° F. 
10. Once it has risen, brush the top of the dough with the egg wash. (Refrigerate leftover egg wash for the next loaf of bread or use in scrambled eggs.)
11. Sprinkle additional oats and sunflower seeds on top of the dough. 
12. Bake for 35 to 40 minutes or until loaf is slightly golden brown on top and the loaf sounds hollow when tapped; internal temperature should register at least 190°F.
13. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours.

Seeded Pumpkin Honey Dinner Rolls

Light and fluffy dinner rolls that are colored and moistened by the addition of pumpkin puree and enhanced with a variety of seeds.  These rolls Freeze well.  A perfect way to use some of the excess volunteer pumpkins that grew in our garden this year.

Seeded Pumpkin Honey Dinner Rolls   Yield: 1 dozen rolls

2 1/4 teaspoon instant yeast

1 teaspoon salt

3+ cups all-purpose flour 

1/2 cup + 2 tablespoons milk 

1/4 cup (1/2 stick) butter, cut in to pieces

1/4 cup mild honey 

1/2 cup pumpkin purée or use canned pumpkin without added sweetener or flavorings

------

1 egg, lightly beaten

Assorted toppings: pumpkin seeds, sunflower sesame seeds, flax seeds or those of your choice

1. In a large bowl or the bowl of a stand mixer fitted with the kneading hook, stir together the yeast, salt, and about 1 1/2 cups of the flour.
2. In microwave measuring cup or stovetop saucepan, combine the milk, butter and honey. Heat over medium heat, stirring, until butter is melted and mixture is about 120 to 130° F. (If it gets too warm, simply stir for a bit until temperature reduces in to this range). 
3. Add the milk mixture to the dry ingredients and mix at medium speed for about 2 minutes. 
4. Add pumpkin puree and mix for another 2 minutes.
5. Begin adding additional flour, 1/2 cup at a time, to start, and then less as you progress, until you have a moist, smooth but not sticky dough. Continue to knead for a few additional minutes.
   
   
   

   
6. Move to a greased bowl, cover and allow to rise until doubled, about 45 minutes to 1 hour.

   

   Dough has risen sufficiently when finger depressions remain after dough is poked. 
   

7. Meanwhile, grease a 9-inch round cake pan and set aside. Note: Cut a piece of parchment paper and fit into the bottom of pan (spray both pan and paper) to insure easy removal of rolls. 
8. One dough has doubled, remove dough to a floured surface and gently deflate. Divide dough into 12 equal size pieces. Form each of the pieces in to a ball. 
   
9. Place 9 rolls around the outside and 3 in the middle. Cover and set aside to rise until doubled, about 45 minutes.
   
   
   

   
10. Preheat oven to 375° F. about 15 minutes before rising is complete. Once rolls have doubled, brush the tops and sides of the dough with the beaten egg, then sprinkle tops with seeds. 
    
11. Place in preheated oven and bake for 22 to 25 minutes, or until cooked through and lightly golden brown. *Check at the 20-minute mark and loosely cover with aluminum foil if rolls are browned enough at that point. 
    
    
    

 Just a few of our volunteer pumpkin crop —Buckskin & Fairytale varieties that are great for cooking.

Recipe without photos . . . Seeded Pumpkin Honey Dinner Rolls   Yield: 1 dozen rolls

2 1/4 teaspoon instant yeast

1 teaspoon salt

3+ cups all-purpose flour 

1/2 cup + 2 tablespoons milk 

1/4 cup (1/2 stick) butter, cut in to pieces

1/4 cup mild honey 

1/2 cup pumpkin purée or use canned pumpkin without added sweetener or flavorings

------

1 egg, lightly beaten

Assorted toppings: pumpkin seeds, sunflower sesame seeds, flax seeds or those of your choice

1. In a large bowl or the bowl of a stand mixer fitted with the kneading hook, stir together the yeast, salt, and about 1 1/2 cups of the flour.
2. In microwave measuring cup or stovetop saucepan, combine the milk, butter and honey. Heat over medium heat, stirring, until butter is melted and mixture is about 120 to 130° F. (If it gets too warm, simply stir for a bit until temperature reduces in to this range). 
3. Add the milk mixture to the dry ingredients and mix at medium speed for about 2 minutes. 
4. Add pumpkin puree and mix for another 2 minutes.
5. Begin adding additional flour, 1/2 cup at a time, to start, and then less as you progress, until you have a moist, smooth but not sticky dough. Continue to knead for a few additional minutes.
6. Move to a greased bowl, cover and allow to rise until doubled, about 45 minutes to 1 hour.
7. Meanwhile, grease a 9-inch round cake pan and set aside. Note: Cut a piece of parchment paper and fit into the bottom of pan (spray both pan and paper) to insure easy removal of rolls. 
8. One dough has doubled, remove dough to a floured surface and gently deflate. Divide dough into 12 equal size pieces. Form each of the pieces in to a ball. 
9. Place 9 rolls around the outside and 3 in the middle. Cover and set aside to rise until doubled, about 45 minutes.
10. Preheat oven to 375° F. about 15 minutes before rising is complete. Once rolls have doubled, brush the tops and sides of the dough with the beaten egg, then sprinkle tops with seeds. 
11. Place in preheated oven and bake for 22 to 25 minutes, or until cooked through and lightly golden brown. *Check at the 20-minute mark and loosely cover with aluminum foil if rolls are browned enough at that point. 

Kale-Cranberry Super Salad

The secret to this super salad (delicious and nutritious—packed with vitamins & antioxidants) is finely chopped kale . . . and a balance of ingredients. My inspiration was actually a bagged kale salad mix that I ate at a meeting earlier this week. 
Using curly kale from Barry's garden, my goal was to finely chop it with a chef's knife. Then, it dawned on me to use the food processor. It worked like a charm and yielded finely chopped kale that was easy to eat!
Toasted sunflower seeds and finely chopped onions added the crunch factor while dried cranberries and a slightly sweet dressing added the finishing touches to this salad. Barry pronounced it "Super delicious" and had more than one helping.
Amounts are variable . . . my preference was to use a relatively high proportion of sunflower seeds and cranberries. Although I generally dress salads at the last minute in this case I added it about an hour ahead in order to allow it to softer the fibrous kale just slightly.
Variation Ideas: Add fresh fruit and other toasted nuts.

Kale-Cranberry Super Salad
Curly kale & stemmed (be sure to wash and spin dry garden kale to remove all the sand and dirt trimmed in the curly leaves)
Dried cranberries, chopped
Toasted & salted sunflower seeds
Finely chopped onion
Celery Seed Dressing or use Poppy Seed Dressing or any slightly sweet dressing
Kosher salt and pepper to taste as needed

1. Add stemmed kale to the food processor and pulse until finely chopped.
   
2. Transfer chopped kale to a bowl and adde cranberries, sunflower seeds and onions.
   
   
   
   
3. Add dressing and toss. If time allows, add the dressing about an hour or so ahead of time in order for it to soften the fibrous kale leave. Season with salt and pepper as needed.
   
4. Transfer to serving bowl.
   

Recipe without photos . . .
Kale Cranberry Super Salad
Curly kale & stemmed (be sure to wash and spin dry garden kale to remove all the sand and dirt trimmed in the curly leaves)
Dried cranberries, chopped
Toasted & salted sunflower seeds
Finely chopped onion
Celery Seed Dressing or use Poppy Seed Dressing or any slightly sweet dressing
Kosher salt and pepper to taste as needed

1. Add stemmed kale to the food processor and pulse until finely chopped.
2. Transfer chopped kale to a bowl and adde cranberries, sunflower seeds and onions.
3. Add dressing and toss. If time allows, add the dressing about an hour or so ahead of time in order for it to soften the fibrous kale leave. Season with salt and pepper as needed.
4. Transfer to serving bowl.

Seeded Soda Skillet Bread -- for St. Pat's Day

Leavened with baking soda, this bread pairs well with Barry's Irish rendition of Cabbage, Sausage and Potato Soup for a simple St. Pat's Day supper.
A crunchy crust gives way to a soft but dense interior that is packed with seeds and full or flavor. Jelly or jam adds a little sweetness to this savory quick bread.

Seeded Soda Skillet Bread    Makes one 8" round loaf
1 cup all-purpose flour
3 cups whole wheat flour
1/4 cup wheat germ
2 tablespoons granulated sugar
2 teaspoons baking soda
2 teaspoons Kosher salt
4 tablespoons cold butter, cut into pieces
1/4 cup toasted sunflower seeds
2 tablespoons flax seeds
2 1/4 cups buttermilk + more for brushing
Oat & Seed Topipng — Combine:1 Tbsp sunflower seeds, 2 tsp. flax seeds, 1 Tbsp. old-fashioned oats

1. Heat oven to 400°. Spray an 8" cast-iron skillet with pan release.
2. In a mixing bowl, whisk together flours, wheat germ, sugar, baking soda and salt.
   
   
   
   
3. Add cold pieces of butter and cut into the flour mixture (using mixer, pastry cutter or rub butter into flour with hands) until it resembles coarse cornmeal.
   
4. Stir in 1/4 cup toasted sunflower seeds and 2 tablespoons flax seeds.
   
5. Create a well in the center of the dry mixture; pour buttermilk into the well.
   
   
   
   
6. Using a silicon or wooden spoon, gradually incorporate the flour into the milk making a slightly sticky mixture.
   
7. Using slightly wet hands, round up the mixture into a ball and place in prepared skillet. Press mixture lightly to conform to the shape of skillet.
8. Brush top with additional buttermilk and top with oat and seed mixture.
   
9. Bake until nicely browned and internal temperature registers 195-20*, about 45 to 55 minutes.
   
10. Remove bread from skillet and let it cool on a rack.
    
    
    
    

Recipe without photos . . .
 Seeded Soda Skillet Bread    Makes one 8" round loaf
1 cup all-purpose flour
3 cups whole wheat flour
1/4 cup wheat germ
2 tablespoons granulated sugar
2 teaspoons baking soda
2 teaspoons Kosher salt
4 tablespoons cold butter, cut into pieces
1/4 cup toasted sunflower seeds
2 tablespoons flax seeds
2 1/4 cups buttermilk + more for brushing
Oat & Seed Topipng — Combine:1 Tbsp sunflower seeds, 2 tsp. flax seeds, 1 Tbsp. old-fashioned oats

1. Heat oven to 400°. Spray an 8" cast-iron skillet with pan release.
2. In a mixing bowl, whisk together flours, wheat germ, sugar, baking soda and salt.
3. Add cold pieces of butter and cut into the flour mixture (using mixer, pastry cutter or rub butter into flour with hands) until it resembles coarse cornmeal.
4. Stir in 1/4 cup toasted sunflower seeds and 2 tablespoons flax seeds.
5. Create a well in the center of the dry mixture; pour buttermilk into the well.
6. Using a  silicon or wooden spoon, gradually incorporate the flour into the milk making a slightly sticky mixture.
7. Using slightly wet hands, round up the mixture into a ball and place in prepared skillet. Press mixture lightly to conform to the shape of skillet.
8. Brush top with additional buttermilk and top with oat and seed mixture.
9. Bake until nicely browned and internal temperature registers 195-20*, about 45 to 55 minutes.
10. Remove bread from skillet and let it cool on a rack.

Amish Mexican-style Haystacks

Haystacks – are they Amish or simply a deconstructed Mexican dish? I’m not sure but I am sure they are a FUN way to serve either a large or small crowd. Everything can be prepped ahead and then everyone custom stacks his or her own plate. Even vegetarians or vegans can build a substantial meal.

After seeing a recipe for Haystacks in a novel I was reading about an Amish cooking class (Wanda E. Brunstetter’s The Seekers), I began searching the internet for ideas + consulted with a friend who also makes them. Seems there are a range of toppings that can be included so I selected my favorites + made a few adjustments here and there.

Here are some of the other ideas I ran across: instead of tortilla chips, use corn chips or saltines crackers. Other additions: chopped hard cooked eggs, chopped celery, coconut (a friend swears by it), raisins, different types of beans, chopped nuts such as pecans, cheese sauce (the one in the novel is made from 2 cans of condensed cheese soup mixed with a can of condensed milk – needless to say, I did NOT go with that option), green olives instead of black, shredded carrots, bacon, guacamole, dressings such as Ranch or oil & vinegar . . . or, obviously just about anything you might want to add to the mix!

No matter what ingredients you decide on, adjust the amounts to fit the preferences of your guests.

Dinner party with bowls of Haystack ingredients in the center of the table.

Amish Mexican-style Haystacks   Serves 12 to 14 people

3 lb. ground beef

1 pkg. (1.25 oz.) or 2 tablespoons taco seasoning mix + ½ cup water 

Dressing: 2 cups+ salsa + 1 cup sour cream + 1 tablespoon dry Ranch dressing mix

2 cups cooked rice – I jazzed mine up & made Cilantro-Lime Rice

About ½ lb. tortilla chips, lightly crushed

2 heads iceberg lettuce, chopped

6 to 8 tomatoes, diced

1 cup finely chopped onions

1 cup bell finely chopped bell peppers

¼ cup finely chopped jalapeño peppers

1 to 2 (15.5 oz.) cans pinto beans, drained & rinsed

1 (6 oz.) can black olives, sliced

1 ½ cups grated Cheddar cheese

1 cup roasted sunflower seeds

1. Brown ground beef. Then add taco seasoning and water and simmer until water is absorbed.
   
   
   
2. Mix salsa with sour cream to create a dressing, adding more salsa if desired.
   
3. Prepare rice.
   
4. Chop and assemble other ingredients.
5. Set out and let guest prepare his/her own stack.

 Recipe without photos . . .

Amish Mexican-style Haystacks   Serves 12 to 14 people

3 lb. ground beef

1 pkg. (1.25 oz.) or 2 tablespoons taco seasoning mix + ½ cup water 

Dressing: 2 cups+ salsa + 1 cup sour cream + 1 tablespoon dry Ranch dressing mix 

2 cups cooked rice – I jazzed mine up & made Cilantro-Lime Rice 

About ½ lb. tortilla chips, lightly crushed

2 heads iceberg lettuce, chopped 

6 to 8 tomatoes, diced

1 cup finely chopped onions

1 cup bell finely chopped bell peppers

¼ cup finely chopped jalapeño peppers

1 to 2 (15.5 oz.) cans pinto beans, drained & rinsed

1 (6 oz.) can black olives, sliced 

1 ½ cups grated Cheddar cheese

1 cup roasted sunflower seeds

1. Brown ground beef. Then add taco seasoning and water and simmer until water is absorbed.
2. Mix salsa with sour cream to create a dressing, adding more salsa if desired.
3. Prepare rice.
4. Chop and assemble other ingredients.
5. Set out and let guest prepare his/her own stack.