Favorite Mexican Lasagna

May 19, 2014 Leave a Comment

 

Favorite Mexican Lasagna

Favorite Mexican Lasagna

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Tortillas replace lasagna noodles in this beef casserole with a south-of-the-border twist.  With salsa, enchilada sauce, chilies, cheese and refried beans, it’s a fiesta of flavors.

            Tina Newhauser                                                               Peterborough, New Hampshire

 

Favorite Mexican Lasagna Recipe

Favorite Mexican Lasagna

1 ¼ lb. ground beef or turkey

1 medium onion, chopped

4 garlic cloves, minced

2 cups salsa

1 can (16 oz.) refried beans

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) enchilada sauce

1 can (4 oz.) chopped green chilies

1 envelope taco seasoning

¼ tsp. pepper

6 flour tortillas (10 inches)

3 cups (12 oz.) shredded Mexican cheese blend, divided

2 cups crushed tortilla chips

Slice ripe olives, guacamole, chopped tomatoes and sour cream, optional

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.

Spread I cup meat mixture in a greased 13 x 9 inch backing dish.  Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese.  Repeat layer.  Top with remaining tortillas and meat mixture.

Cover and bake at 375 F. for 30 minutes.  Uncover; sprinkle with remaining cheese and top with tortilla chips.

Bake 10-15 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.  Garnish with olive, guacamole, tomatoes and sour cream if desired.        12 serving

 

(Recipe for Favorite Mexican Lasagna was on www.tasteofhome.com, 2014)

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Pina Colada Molded Salad

April 16, 2014 Leave a Comment
Pina Colada Molded Salad

Pina Colada Molded Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

An original recipe, my molded gelatin gets a tropical twist from coconut, pineapple and macadamia nuts.  It’s a wonderful anytime treat.  Now that I’m retired from teaching, I have more time for kitchen experiments.

        Carol Gillespie                                                                  Chambersburg, Pennsylvania

 

Pina Colada Molded Salad Recipe

Pina Colada Molded Salad

1 can (20 oz.) unsweetened crushed pineapple

2 envelopes unflavored gelatin

½ cup cold water

1 cup Coco Loped Cream of Coconut

1 cup (8 oz.) sour cream

¾ cup lemon-lime soda

¾ cup flaked coconut

½ cup chopped macadamia nuts

Pineapple chunks and freshly shredded coconut, optional

 

Drain pineapple, reserving juice; set the pineapple aside.  In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.

Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice.  Transfer to a large bowl.  Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.

Fold in the flaked coconut, nuts and reserved pineapple.  Pour into a 6-cup ring mold coated with cooking spray.  Cover and refrigerate for 3 hours or until firm.

To serve, unmold salad onto a platter.  Fill the center with pineapple chunks and shredded coconut if desired.            8 servings

 

(Recipe for Pina Colada Molded Salad was on www.tasteofhome.com, 2014)

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Breakfast Crepes with Berries

March 11, 2014 Leave a Comment
Breakfast Crepes with Berries

Breakfast Crepes with Berries

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This speedy dish really hits the spot and tied everything together beautifully!  The crepes make an elegant addition to any brunch, and the sauce is delectable over warm waffles.  This dish is Diabetic Friendly.

        Jennifer Weisbrodt                                                         Oconomowoc, Wisconsin

 

Breakfast Crepes with Berries Recipe

Breakfast Crepes with Berries

1 ½ cups fresh raspberries

1 ½ cups fresh blackberries

1 cup (8 oz.) sour cream

½ cup confectioners’ sugar

1 carton (6 oz.) orange crème yogurt

1 Tbsp. lime juice

1 ½ tsp. grated lime peel

½ tsp. vanilla

1/8 salt

8 prepared crepes (9 inches)

In a large bowl, combine raspberries and blackberries; set aside.  In a small bowl, combine sour cream and confectioners’ sugar until smooth.  Stir in the yogurt, lime juice, lime peel, vanilla and salt.

Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries.  Roll up; drizzle with remaining sour cream mixture.  Serve immediately.          8 servings

 

(Recipe for Breakfast Crepes with Berries was on www.tasteofhome.com, 2014)

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Falafel with Tzatziki Sauce

February 18, 2014 Leave a Comment
Falafel with Tzatziki Sauce

Falafel with Tzatziki Sauce

 

Stuff the crispy, high-protein chickpea patties into a pita filled with lettuce, tomatoes and olives.  Top it off with our tzatziki sauce, and you have a nutritious meal that will keep you going the distance.

 

Falafel with Tzatziki Sauce Recipe

Falafel with Tzatziki Sauce

16 oz. dried chickpeas, soaked overnight

2 cups chopped onion

6 Tbsp. minced garlic

¼ cup chopped cilantro

1 tsp. salt

2 tsp. ground coriander

1 tsp. ground cumin

Ground black pepper, to taste

Olive oil (for frying), as needed

5 each 6 ½ pita breads

5 leaves romaine lettuce, torn in half

2 plum tomatoes, sliced and cut in half

¼ cup nicoise olives, sliced

Tzatziki sauce

Drain the chickpeas, then puree in a food processor until smooth.  Transfer to a large mixing bowl.

Stir in the onion, garlic, cilantro, salt, coriander, cumin and pepper.

Divide an shape the mixture to form 40 patties (1 3/4 inch by ½ inch).  Fill a skillet with olive oil to a depth of ½ inch, and heat to 350 F.  Working in batches, fry the patties until golden brown on both sides and cooked through, about 2 minutes on each side.  Drain on absorbent paper towels.

Heat the pitas and slice in half to form a pocket.

To assemble, place lettuce, tomato and olives in a pita half, along with falafel patties and tzatziki sauce.

Serve on a heated platter.             10 serving (4 patties per serving)

 

Tzatziki Sauce

Tzatziki Sauce

½ cup plain Greek yogurt

½ cup sour cream

½ cup peeled, grated cucumber, squeezed dry

1 tsp. minced garlic

1 Tbsp. extra virgin olive oil

1 Tbsp. chopped mint leaves or fresh dill

Juice on ½ lemon

1 tsp. lemon zest

Salt, as needed

Freshly ground black pepper, as needed

Combine the yogurt, sour cream, cucumber and garlic in food processor and puree until smooth.  Transfer to a bowl and fold in the olive oil, mint or dill, lemon juice and lemon zest.  Stir until combined and season to taste with salt and pepper.  Keep refrigerated.               1 ¼ cups

 

(Recipe for Falafel with Tzatziki Sauce came from the USA Weekend, January 31- February 2, 2014)

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Artichoke Dip

January 30, 2014 Leave a Comment
Artichoke Dip

Artichoke Dip

Get ready for the Super Bowl with the Seahawks vs. Broncos on Sunday, February 2, 2014.  You can serve these classic dips with cut-up vegetables or low-salt chips.  Your household of hungry football fans will scarf them up.  All three dips, artichoke, black bean-chipotle and baked onion are included. This dip is delicious unbaked.  Crabmeat and cooked chopped spinach may be stirred into either version. Artichoke Dip Recipe

Artichoke Dip

2 (14 oz.) cans artichoke hearts, drained

1 cup mayonnaise

1 cup sour cream

1 cup grated Parmesan cheese

Mince the artichokes in a food processor; add mayonnaise, sour cream and Parmesan cheese. If desired, coat a small baking dish with cooking spray, fill with dip and bake in a preheated 350 F. oven 20 to 25 minutes, or until lightly browned.           12 – 16 servings

This will take about 15 minutes to make and may be made a day ahead.   Black Bean-Chipotle Dip

Black Bean-Chipotle Dip

½ cup coarsely chopped red onion

½ cup cilantro

1 Tbsp. (or to taste) minced chipotle in adobo sauce

2 (15.5 oz. each) cans black beans, drained and rinsed, divided

¼ cup extra-virgin olive oil

2 Tbsp. fresh lime juice

1 tsp. ground cumin

½ tsp. dried oregano

Chop onion and cilantro together in food processor to 1/8 inch pieces; add chipotle, and mince. Add half the beans, the olive oil, lime juice, cumin and oregano, and pulse the machine to thoroughly combine. Transfer the beans to the bowl; stir in the remaining whole beans and mash lightly with a fork, if desired. 12 to 14 servings

Baked Onion Dip

Baked Onion Dip

1 Tbsp. canola oil

4 cups chopped onions

1 tsp. sugar

4 oz. Neufchatel cheese (low-fat cream cheese)

1/3 cup light mayonnaise

½ cup reduced-fat sour cream

¼ plus 1 Tbsp. grated Parmesan, divided

¼ tsp. Worcestershire sauce

Preheat the oven to 350 F.  Coat a 1 quart baking dish with cooking spray. Heat canola oil in large in a nonstick skillet over medium high heat.  Add onions and cook, stirring occasionally, until somewhat softened, about 4 minutes.  Sprinkle with sugar; reduce the heat to medium and cook, stirring occasionally, until the onions are soft and deeply golden, about 15 minutes.  Remove from heat and allow to cool. Combine the Neufchatel, mayonnaise, sour cream, ¼ cup of the Parmesan and Worcestershire sauce in a bowl; stir in the onions and transfer to the prepared baking dish.  Sprinkle with the remaining 1 tablespoon Parmesan cheese. Bake until mixture is golden on top and bubbling, about 20 minutes.  Serve warm.          12 servings   (Recipe for Artichoke Dip, Black Bean-Chipotle Dip, and Baked Onion Dip came from the Newsday, January 30, 2014)

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Orange-Chipotle Chicken Wings with Chipotle Sour Cream Recipe

January 29, 2014 Leave a Comment
Orange-Chipotle Chicken Wings

Orange-Chipotle Chicken Wings

 

Get ready for the Super Bowl – Seahawks vs. Broncos 2014.  Why don’t you make these Orange-Chipotle Chicken Wings along with Chipotle Sour Cream.  The recipes came from the January 26th Sunday Newspaper in the USA Weekend section.  It’s something different — that I’m sure you’ll enjoy!!

Orange-Chipotle Chicken Wings with

     Chipotle Sour Cream Recipe

Orange-Chipotle Wings

¼ cup hot water

3 chipotle chilies canned in adobo sauce, seeds removed

¼ cup chopped cilantro

1 Tbsp. tomato paste

2 Tbsp. orange marmalade

1 garlic clove, minced

½ tsp. ground cumin

¼ tsp. ground cinnamon

1 pinch tsp. ground allspice

1 pinch ground cloves

1 ½ Tbsp. white vinegar

Juice of 1 lime (approximately 3 Tbsp.)

1 Tbsp. creamy peanut butter

3 ½ lbs. chicken wings

1/8 cup olive oil (optional)

Vegetable cooking spray

2 Tbsp. honey

1 scallion, sliced thinly on bias for garnish

 

Preheat oven to 450 F.  In the bowl of a food processor, combine the hot water, chipotles, cilantro, tomato paste, marmalade, garlic, spices, vinegar, lime juice and peanut butter; pulse to combine the ingredients into a coarse paste.  Divide mixture in half.

Remove the chicken wings from the package and pat dry with paper towels.  Remove the wings tips and discard.  Cut the remaining wings into two pieces, dividing at the joint.

Marinate the wings in half of the chipotle mixture for 6 to 8 hours or overnight.  The olive oil may be added to this mixture to help coat wings.

Spray a heavy-duty baking tray with vegetable cooking spray.  Arrange the chicken wings on the tray in one layer with space between each wing.  Spray the wings with a light layer of vegetable cooking spray.  Place the wings on a tray over a sheet pan and bake in the oven for 20 to 30 minutes until the wings are golden brown and crisp.  The wings may be crisped for 3 to 4 minutes under the broiler if necessary.

Add 2 tablespoons of honey to the remaining chipotle sauce.  Place 2 tablespoons of sauce in a large mixing bowl.  Add the hot wings and stir gently to coat every wing in sauce.  Add more sauce to taste or serve extra sauce on the side.

Place the seasoned wings on a plate and garnish with sliced scallions.  Accompany with a bowl of Chipotle Sour Cream.

 

Chipotle Sour Cream

 

2 chipotle chiles canned in adobo sauce, seeds removed

1 cup sour cream or fat-free Greek yogurt

Juice from ½ fresh lime (approximately 1 ½ tablespoons)

Salt, as needed

Freshly ground pepper, as needed

Remove the chiles from the sauce.  Reserve the sauce.  Slit open the chilies and scrape to remove  the seeds.  Cut the chilies into a fine dice.

Stir the chilies into the sour cream.  Add 2 to 3 tablespoons of adobo sauce to taste.  Add the lime juice and stir.

Season with salt and pepper, to taste.

 

(Recipe for Orange-Chipotle Chicken Wings with Chipotle Sour Cream came from the Sunday Newsday, USA Weekend, January 26, 2014)

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Baked Potato Cheddar Soup

January 11, 2014 Leave a Comment
Baked Potato Cheddar Soup

Baked Potato Cheddar Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

A few simple kitchen staples makes for an impressive soup.  Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish.

       Kristin Reynolds                                                                               Van Buren, Arkansas

 

Baked Potato Cheddar Soup Recipe

Baked Potato Cheddar Soup

1/3 cup flour

3 cups milk

2 large potatoes, baked, peeled and coarsely mashed (1 ½ lbs.)

1/3 cup plus 2 Tbsp. shredded cheddar cheese, divided

½ tsp. salt

¼ tsp. pepper

½ cup Daisy Brand Sour Cream

½ cup thinly green onions, divided

Crumbled cooked bacon, optional

In a large saucepan, whisk flour and milk until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the potatoes, 1/3 cup cheese, salt and pepper.  Cook over medium heat for 2-3 minutes or until cheese is melted.

Remove from the heat.  Stir in sour cream and ¼ cup onions until blended.  Cover; cook over medium heat for 10-12 minutes or until heated through (DO NOT BOIL).  Garnish with remaining cheese, onions and bacon.                    4 servings

 

(Recipe for Baked Potato Cheddar Soup came from Taste of Home (tasteofhome.com)

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Chesapeake Crab Dip

December 30, 2013 Leave a Comment
Chesapeake Crab Dip

Chesapeake Crab Dip

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Our school is a Maryland Green School, and many of our students work to improve the health of our local treasure, The Chesapeake Bay.  This recipe reminds me of the importance of a healthy Bay.  Crab stars in this rich, creamy dip.

        Carol Brzezinski                                                                         Marriottsville, Maryland

 

Chesapeake Crab Dip Recipe

Chesapeake Crab Dip

1 package (8 oz.) cream cheese, softened

1 cup (8 oz.) sour cream

1 Tbsp. lemon juice

1 tsp. ground mustard

1 tsp. seafood seasoning

1/8 tsp. garlic salt

3 cans (6 oz. each) lump crabmeat, drained

½ cup shredded cheddar cheese

1/8 tsp. paprika

Keebler Toasted Crackers

 

In a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt.  Fold in crab.  Transfer to a greased 9 inch pie plate.  Sprinkle with cheese and paprika.

Bake at 325 F. for 200 – 25 minutes or until bubbly.  Serve warm with crackers.  Refrigerate leftovers.

2 ¼ cups servings

 

(Recipe for Chesapeake Crab Dip was on www.tasteofhome.com, 2013)

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Almond-Topped Pumpkin Cheesecake

December 26, 2013 Leave a Comment
Almond-Topped Pumpkin Cheesecake

Almond-Topped Pumpkin Cheesecake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

“You really must try this luscious cheesecake that my family requests for every holiday dinner.”  “I won a blue ribbon when I entered it at the state fair a few years ago.”

        Carmel Mooney                                                                               Dobbins, California

 

Almond-Topped Pumpkin Cheesecake Recipe

Almond-Topped Pumpkin Cheesecake

1 ½ cups graham cracker crumbs

1/3 cup finely chopped almonds

1 Tbsp. pumpkin pie spice

¼ cup butter, melted

Filling:  3 packages (8 oz. each) Philadelphia Cream Cheese, softened

¾ cup sugar

1 cup canned pumpkin

¼ cup eggnog

3 Tbsp. flour

2 Tbsp. maple syrup

½ tsp. each ground ginger, cinnamon and nutmeg

3 eggs, lightly beaten

Topping   1 cup (8 oz.) sour cream

3 Tbsp. sugar

¼ tsp. vanilla

¼ cup sliced almonds

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter.  Press onto the bottom of prepared pan.  Place on a baking sheet.  Bake at 325 for 10 minutes.  Cool on a wire rack.

In a large bowl, beat the cream cheese and sugar until smooth.  Beat in the pumpkin, eggnog, flour, syrup and spices.  Add eggs; beat on low speed just until combined.  Pour over crust.

Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.  Bake at 325 F. for 55-60 minutes or until center is almost set.  Let stand for 5 minutes.

Combine the sour cream, sugar and vanilla; spread over top of cheesecake.  Sprinkle with almonds.  Bake 15-18 minutes longer or until almonds are toasted.

Remove springform pan from water bath.  Cool on a wire rack for 10 minutes longer.  Carefully run a knife around edge of pan to loosen; cool 1 hour.  Refrigerate overnight.  Remover sides of pan.

12 servings

(Recipe for Almond-Topped Pumpkin Cheesecake was on www.tasteofhome.com, 2013)

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Appetizer Wreath

December 22, 2013 Leave a Comment
Appetizer Wreath

Appetizer Wreath

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I have lots of fun with this festive appetizer wreath.  I often place a bowl of bowl of stuffed olives in the center.

         Shirley Privratsky                                                            Dickinson, North Dakota

 

Appetizer Wreath Recipe

Appetizer Wreath

 

2 tubes (8 oz. each) refrigerated crescent rolls

1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup sour cream

1 tsp. dill weed

1/8 tsp. garlic powder

1 ½ cups chopped fresh broccoli florets

1 cup finely chopped celery

½ cup finely chopped sweet red pepper

Celery leaves

 

Remove crescent dough from packaging (DO NOT UNROLL).  Cut each tube into eight slices.  Arrange in an 11 inch circle on an ungreased 14 inch pizza pan.

Bake at 375 F for 15-20 minutes or until golden brown.  Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth.  Spread over wreath; top with broccoli, celery and red pepper.  Form a bow garnish with celery leaves.

16 servings

(Recipe for Appetizer Wreath was on www.tasteofhome.com, 2013)

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