7 eggs
1 cup milk
2 teaspoons sugar
1 pound shredded monterey jack or muenster cheese
4 ounces cream cheese, cubed into very small chunks
1 pound small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup flour
1 teaspoons baking powder
1. Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Mix in flour and baking powder then pour into a 3-quart (9” by 13”) baking dish sprayed with non-stick pan coating.
2. Bake 45-50 minutes at 350°F or until knife inserted in center comes out clean. May be prepared in advance and refrigerated, covered. If put in oven directly from refrigerator, uncover and bake up to 60 minutes until golden brown. Cut into rectangles to serve.
Pumpkin Mac & Cheese
2 cups dried elbow macaroni
2 Tbsp. butter
2 Tbsp. flour
1 cup cream
1 cup milk
4 oz. (1 cup) shredded Fontina cheese
1 15 oz. can pumpkin
1 Tbsp. snipped fresh sage
1/2 c. soft bread crumbs
1/2 c. grated Parmesan cheese
1/3 c. chopped walnuts
1 Tbsp. olive oil
sage for garnish
1. Preheat oven to 350. Cook pasta in large pot.
2. Melt butter over medium heat. Stir in flour, 1/2 tsp. salt, 1/2 tsp. pepper. Add cream and milk all at once. Cook and stir over medium heat until slightly thick & bubbly. Stir in Fontina, pumpkin, and sage until cheese is melted. Stir sauce into pasta. Transfer to 2 qt. baking dish.
3. In bowl combine bread crumbs, Parmesan, nuts and oil; sprinkle over pasta. Bake, uncovered, 30 minutes or until bubby and golden. Let stand 10 mins; garnish with sage.
2 Tbsp. butter
2 Tbsp. flour
1 cup cream
1 cup milk
4 oz. (1 cup) shredded Fontina cheese
1 15 oz. can pumpkin
1 Tbsp. snipped fresh sage
1/2 c. soft bread crumbs
1/2 c. grated Parmesan cheese
1/3 c. chopped walnuts
1 Tbsp. olive oil
sage for garnish
1. Preheat oven to 350. Cook pasta in large pot.
2. Melt butter over medium heat. Stir in flour, 1/2 tsp. salt, 1/2 tsp. pepper. Add cream and milk all at once. Cook and stir over medium heat until slightly thick & bubbly. Stir in Fontina, pumpkin, and sage until cheese is melted. Stir sauce into pasta. Transfer to 2 qt. baking dish.
3. In bowl combine bread crumbs, Parmesan, nuts and oil; sprinkle over pasta. Bake, uncovered, 30 minutes or until bubby and golden. Let stand 10 mins; garnish with sage.
Chicken Mole
YUM!
1 can Rotel tomatoes
1/2 c. chopped onion
1/3 c. slivered almonds or pumpkin seeds
3 cloves garlic
2 canned jalapeno peppers
3 Tbsp. cocoa powder
3 Tbsp. raisins
1 Tbsp. sesame seeds
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp ground coriander
2 Tbsp. tapioca
2-1/2 lbs skinless chicken (boneless too if you prefer)
pumpkin seeds/almonds for garnish
1. Combine undrained tomatoes, onion, nuts, garlic, jalapeno, cocoa, raisins, sesame seeds, sugar, salt, spices in a blender or food processer. Cover and blend to puree.
2. Place tapioca in slow cooker. Add chicken, then sauce. Cover and cook on low 9 hours.
1 can Rotel tomatoes
1/2 c. chopped onion
1/3 c. slivered almonds or pumpkin seeds
3 cloves garlic
2 canned jalapeno peppers
3 Tbsp. cocoa powder
3 Tbsp. raisins
1 Tbsp. sesame seeds
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp ground coriander
2 Tbsp. tapioca
2-1/2 lbs skinless chicken (boneless too if you prefer)
pumpkin seeds/almonds for garnish
1. Combine undrained tomatoes, onion, nuts, garlic, jalapeno, cocoa, raisins, sesame seeds, sugar, salt, spices in a blender or food processer. Cover and blend to puree.
2. Place tapioca in slow cooker. Add chicken, then sauce. Cover and cook on low 9 hours.
Potato Breakfast Casserole
1 qt. hot water
1 6-oz. pkg. hash brown potato mix
5 large eggs, lightly beaten
1 cup (4 oz.) shredded Swiss cheese
1/2 cup small-curd cottage cheese
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. hot sauce
1 green onion, chopped
6 slices bacon, cooked, drained, and crumbled
Paprika
1. Pour water over hash brown mix; let stand 10 minutes. Drain well.
2. Combine eggs and next 6 ingredients. Add hash brown mix, stirring well. Pour mixture into a buttered 10-inch pieplate (I use a 10-inch square baking pan.) Sprinkle with bacon and paprika. Cover and chill 8 hours.
3. Bake, uncovered, at 350 for 35 minutes or until mixture is set. Cut into wedges to serve. Garnish, if desired.
Yield: 6 servings.
1 6-oz. pkg. hash brown potato mix
5 large eggs, lightly beaten
1 cup (4 oz.) shredded Swiss cheese
1/2 cup small-curd cottage cheese
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. hot sauce
1 green onion, chopped
6 slices bacon, cooked, drained, and crumbled
Paprika
1. Pour water over hash brown mix; let stand 10 minutes. Drain well.
2. Combine eggs and next 6 ingredients. Add hash brown mix, stirring well. Pour mixture into a buttered 10-inch pieplate (I use a 10-inch square baking pan.) Sprinkle with bacon and paprika. Cover and chill 8 hours.
3. Bake, uncovered, at 350 for 35 minutes or until mixture is set. Cut into wedges to serve. Garnish, if desired.
Yield: 6 servings.
Baked Oatmeal Snack Bars
1/5 cups rolled oats
1/2 c. raisins
1 tsp. cinnamon
1-1/4 cups skim mile
1 egg
1 tsp. vanilla
1/4 c. brown sugar (optional)
Preheat oven to 350. Mix dry ingredients. Met wet ingredients. Pour wet into dry. Stir to combine. Pour into a 9x9 baking dish either coated in cooking spray or lined with parchment. Bake for 40 minutes. Cut into 9 squares.
Each bar is approximately 165 calores, 3 grams fiber and 5 grams protein. To double the recipe, use a 9x13 baking dish.
1/2 c. raisins
1 tsp. cinnamon
1-1/4 cups skim mile
1 egg
1 tsp. vanilla
1/4 c. brown sugar (optional)
Preheat oven to 350. Mix dry ingredients. Met wet ingredients. Pour wet into dry. Stir to combine. Pour into a 9x9 baking dish either coated in cooking spray or lined with parchment. Bake for 40 minutes. Cut into 9 squares.
Each bar is approximately 165 calores, 3 grams fiber and 5 grams protein. To double the recipe, use a 9x13 baking dish.
White Bean Dip
Blend in food processor:
2 Tablespoons plus 1/3 c. olive oil
1 tsp. dried oregano
1-1/2 tsp. salt
1-1/4 tsp. ground black pepper
1 15-oz. can cannellini beans, rinsed and drained
1/4 c. fresh flat-leaf parsley leaves
2 T. fresh lemon juice (about 2 lemons)
1 clove garlic
Serve with pita breads.
2 Tablespoons plus 1/3 c. olive oil
1 tsp. dried oregano
1-1/2 tsp. salt
1-1/4 tsp. ground black pepper
1 15-oz. can cannellini beans, rinsed and drained
1/4 c. fresh flat-leaf parsley leaves
2 T. fresh lemon juice (about 2 lemons)
1 clove garlic
Serve with pita breads.
Perfect Chocolate Cake
CAKE
1 c. unsifted unsweetened cocoa
2 c. boiling water
2-3/4 c. sifted (before measuring) all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter, softened
2-1/2 c. granulated sugar
4 eggs
1-1/2 tsp. vanilla extract
FROSTING
1 pkg. (6oz) semisweet chocolate chips
1/2 c. cream
1 c. butter
2 1/2 c. unsifted confectioners' sugar
FILLING
1 c. heavy cream, chilled
1/4 c. unsifted confectioners' sugar
1 tsp. vanilla
CAKE: In a medium bowl, combine unsweetened cocoa with 2 c. boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt & baking powder. Preheat to 350. Grease well & lightly flour 3 9-inch cake pans.
Beat (high) butter, sugar, eggs, vanilla about 5 minutes. On low, beat in the flour mixture (in 4ths) and cocoa mixture (in 3rds).
Begin and end with flour mixture. Do not overbeat. Divide evenly into pans, smooth top with spatula. Bake 25 to 30 mins, or until surface springs back when gently pressed with fingertip. Cool in pans 10 mins and loosen sides with spatula. Remove from pans; cool on racks.
FROSTING: In medium saucepan combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat. With whish, blend in 2-1/2 cups confectioners' sugar. Turn into bowl; place over ice. Beat until frosting holds shape.
FILLING: Whip cream with sugar and vanilla.
ASSEMBLY: On plate, place a layer, top side down; spread w/half of the filling. Pleace 2nd layer top side down; spread with rest of cream. Pleace 3rd layer, top side up. Frost sides and top; refrigerate 1 hour or more before serving.
1 c. unsifted unsweetened cocoa
2 c. boiling water
2-3/4 c. sifted (before measuring) all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter, softened
2-1/2 c. granulated sugar
4 eggs
1-1/2 tsp. vanilla extract
FROSTING
1 pkg. (6oz) semisweet chocolate chips
1/2 c. cream
1 c. butter
2 1/2 c. unsifted confectioners' sugar
FILLING
1 c. heavy cream, chilled
1/4 c. unsifted confectioners' sugar
1 tsp. vanilla
CAKE: In a medium bowl, combine unsweetened cocoa with 2 c. boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt & baking powder. Preheat to 350. Grease well & lightly flour 3 9-inch cake pans.
Beat (high) butter, sugar, eggs, vanilla about 5 minutes. On low, beat in the flour mixture (in 4ths) and cocoa mixture (in 3rds).
Begin and end with flour mixture. Do not overbeat. Divide evenly into pans, smooth top with spatula. Bake 25 to 30 mins, or until surface springs back when gently pressed with fingertip. Cool in pans 10 mins and loosen sides with spatula. Remove from pans; cool on racks.
FROSTING: In medium saucepan combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat. With whish, blend in 2-1/2 cups confectioners' sugar. Turn into bowl; place over ice. Beat until frosting holds shape.
FILLING: Whip cream with sugar and vanilla.
ASSEMBLY: On plate, place a layer, top side down; spread w/half of the filling. Pleace 2nd layer top side down; spread with rest of cream. Pleace 3rd layer, top side up. Frost sides and top; refrigerate 1 hour or more before serving.
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