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

I did a taco bar for my daughter's graduation party - it went over well and most of the food could be prepped in advance. Here's a couple of recipes for meat fillings for you - both can be done in advance. Becky * Exported from MasterCook * Kathy's Carnitas Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds boneless pork shoulder roast (3-4) -- cubed and trimmed of visible fat 1 can or bottle beer tequila (couple of turns around the pan) 5 garlic cloves 1 onion -- chunked 1 teaspoon ground cumin (1-2) 1 tablespoon brown sugar 2 limes (2-3) -- juiced cilantro springs chicken broth or boullion cubes Place meat, garlic and onions in large pot. Sprinkle with cumin and brown sugar. Add beer, tequila, lime juice. Add enough water to cover meat. Add one boullion cube for each cup of water. Or use chicken broth to cover meat. Simmer, covered, for 2 hours. Remove lid and increase heat to completely reduce liquid. Remove meat fron the pot and fry up in a large skillet. Source: "Kathy Boehm" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Taco Filling Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package taco seasoning mix (4 Tablespoons) 1 cup chicken broth 1 pound boned and skinned chicken breast halves Dissolve taco seasoning into chicken broth. Place chicken breasts in crockpot and pour chicken broth over. Cover and cook on low for 6-8 hours. With two forks, shred the chicken meat into bite-sized pieces. Use in soft tacos, hard tacos, burritos, nachos, etc. To Freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal. - - - - - - - - - - - - - - - - - - -

This one i see often. I've made it a few dozen times now. Easily adapted. Rolled paper thin for light and crispy...a bit thicker for a sturdier cracker. (i lowered the temp and cooked a bit longer. leave in the oven with it turned off to dry and crisp...i also ran a pizza cutter across lightly when on the pan ready to cook so it broke into 2-3 inch strips when done) ingredients 1 3/4 cups unbleached all-purpose flour 1 tablespoon chopped rosemary plus 2 (6-inch) sprigs 1 teaspoon baking powder 3/4 teaspoon salt 1/2 cup water 1/3 cup olive oil plus more for brushing Flaky sea salt such as Maldon preparation Preheat oven to 450ðF with a heavy baking sheet on rack in middle. Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin). Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces. cooks' note: Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature. Read More http://www.epicurious.com/recipes/food/views/Crisp-Rosemary-Flatbread-242841#ixzz2h2P7NorT Here is a link that might be useful: rosemary flatbread