I empathize with your concern and frustration justme4know! If you chose to keep track of login and form fill history during installation and still have the LastPass extension installed, log back into it, open your LastPass vault, then click on the down arrow at the very top of your vault between the LastPass icon and your email address. Select History. Do you see any logins from strange IP addresses or any logins at strange times? Irrespective of the above results, I have no good news for you. The entries in question were absolutely generated using your login credentials, and those credentials are compromised. My opinion is based on the extensive scrutiny LastPass receives from independent security researchers and third party auditors. The LastPass code that controls hashing and encryption in the non-binary extensions has been viewable and testable by the public for the past 5 years. I'm certainly not saying that LastPass is 100% bullet proof and will remain so forever. I am saying that the most plausible explanation at this point is that someone has obtained your login credentials. I would strongly recommend using Better Half's computer to change all your passwords in the quickest time frame possible. You must use an extremely strong LastPass master password. I can point you to quality random string and random word generators if you wish. Please be sure to delete all vault entries that are not yours. If you notice any strange entries appearing after making these changes, you'll want to consider the possibly that your computer has been compromised. Locate a computer security expert(s) you trust and ask for advice on how to proceed.

Teresa, here is my recipe for the bean dip that I use when making taco salad, tostados, burritos, or tortas: Texas Bean Dip Ingredients 1-1/3 cup dried pinto (or red) beans (about 2 cups cooked) 1/2 large onion, coarsely chopped 2 tbsp cumin 1 bunch of cilantro, large stems removed, about 2/3 cup chopped 1 can Ro-Tel tomatoes (10 oz.) or similar tomatoes, diced with green chilies, drained, liquid reserved 3-4 Serrano chilies, coarsely chopped 6 tbsp chopped fresh oregano (or 2 tbsp dried oregano) 1 tbsp soup base - vegetable or beef, or 1 tsp salt, to taste Place dried beans in large pot and cover with water to about 3-4 times original depth. Bring to a boil and boil for two minutes, cover, and remove from heat and allow to soak for one hour. Discard the soaking water and rinse and sort the beans. Cover with fresh water, with about two inches above the soaked beans, and bring to a boil. Cover and simmer for one hour, or until done, and discard the cooking water. Place all of the ingredients except the beans in a food processor and process until smooth. Add the beans, and check for flavor - you may not want to add all of them. If needed, add a bit of liquid from the canned tomatoes to aid in processing. I remove some of the seeds from the chilies and save them, in case it comes out too bland. You can remove more seeds, if you like it mild. Serve warm or cold with tortilla chips, or use to make burritos, tostados, etc. This is a staple condiment in my kitchen, and so I try to keep some on hand in the fridge or freezer. I often freeze half of the recipe so that it will keep longer. Lars

Hello, Here is a layered taco salad that you might like: Salad: 1 medium head iceberg lettuce, chopped 4 cups cooked white meat chicken, cut into 1/2 inch dice 2 large tomatoes, cored and cut into 1/2 inch dice 1 cup sliced, pitted ripe olives 1/2 cup scallions, sliced including 1 inch of green leaves 10 pieces bacon, cooked, drained and crumbled 1 1/2 cups grated sharp cheddar cheese (about 1/2 lb) 2 cups crushed corn chips In a large salad bowl, preferably clear glass or plastic, layer in this order the lettuce, chicken, tomatoes, olives, scallions, bacon and cheese. Can be prepared up to 12 hours in advance to this point. Cover with plastic wrap and refrigerate. Dressing: 1 large clove fresh garlic 2 medium avocados, peeled and pitted 3 tablespoons strained fresh lemon juice 1 cup sour cream 1/2 cup vegetable oil 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon Tabasco sauce In the bowl of a food processor fitted with a steel knife, drop the garlic in with the processor running to mince it. Then place the avocado, lemon juice, and sour cream in the work bowl and process until smooth. Add the vegetable oil, chili powder, salt, pepper, cumin and Tobasco. Process until well mixed. Transfer to a bowl or jar, cover tightly and refrigerate until time for final assembly. About 5 minutes before serving, remove plastic wrap from salad bowl. Spoon dressing over the top. Sprinkle with the crushed corn chips. Toss well before serving. seagrass

I just started reading the KT forum a couple of months ago. I'm a regular on the Cooking Forum and Caregivers Forum. I realize that Jae was hurt because the recipe wasn't enthusiastically received by the poster on the CF, but she did not make any unkind comments. She is one of the most gracious posters on the CF. However, she is very much a "from scratch" cook. Several people posted sauce recipes and the post eventually turned into a discussion of the differences between a wet burrito and an enchilada. I was a bit hurt to be referred to as one of the "cooking snobs at the CF." And criticizing the CF poster's wet burritos for not "looking right" was not necessary. There are a lot of levels of cooking skills represented on the Cooking Forum -- from master chef to beginner. Everyone shares recipes but not all recipes become "hits." Everyone also has different ideas about what tastes good: some can't stand bananas, while others dislike cilantro. That's part of what makes the forum interesting -- reading about the different techniques, regional preferences, etc. And like the Kitchen Table, the Cooking Forum has its share of dust ups. But that's to be expected when you have so many people posting their own unique ideas. I can't really explain why this post bothered me enough to reply, but it did. I've posted several recipes on the CF and not had anyone try them. I don't take it as a personal affront. It may have not struck anyone's fancy. I know I do the same thing when reading through recipes on AllRecipes or other food sites. A recipe may get 430 reviews, all 5 stars, and yet, for some reason, it doesn't appeal to me. Who's right? Me or the reviewers? No one is right because taste & smell is so very subjective.