Baked Southwestern Egg Rolls

 

From EverydayAnnie

Ingredients

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Baked Caramel Corn

Always a hit and easy to make.

2 sticks butter
2 cups firmly packed brown sugar
1/2 cup corn syrup (light or dark)
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6 qts popped popcorn

Melt butter and stir in brown sugar, corn syrup, & salt.  Bring to a boil, stirring constantly.  Boil without stirring for 5 minutes.

Remove from heat; stir in baking soda and vanilla.  Gradually pour over the popped popcorn, mixing well.  Turn into a LARGE, shallow pan (roasting ) .  Bake at 250 degrees for 1 hour, stirring every 15 minutes.  Remove from over and cool slightly.  Break apart.  Store in airtight container

Ginger Apple Cider Martini (tried - awful!)

from tradingcardioforcosmos

• 2 oz Bootlegger Vodka 
• 3 oz Fresh Apple Cider
• 2 Tbsp Fresh Lime Juice
• 1 tsp Fresh Grated Ginger (more to taste)
  
  Shaken over ice and strained. Garnished with a slice of honey crisp apple.

Linguiça and peppers

Had this at one of Glen's co-workers house in Providence many years ago

Linguiça, sliced thin
oil
green peppers, sliced thin
onions, sliced thin
1 large can diced tomatoes
sugar
salt and pepper

Brown sliced Linguiça in 2 T oil until tender.  Add sliced onions and peppers.  Cook well.  Add tomatoes, sugar, and seasoning.  Serve on rolls

Cinnamon Blueberry Overnight French Toast

Cinnamon, vanilla, and blueberries mingle together in this scrumptious overnight french toast bake. Make-ahead recipes like this have been my salvation for many a holiday - and we especially love this one. Prep time includes the 1 hour for the bread cubes to sit out to harden.

yield: 6-8 SERVINGS

prep time: 1 HOUR 20 MINUTES

cook time: 1 HOUR

total time: 2 HOURS 20 MINUTES

INGREDIENTS:

• 8 cups challah bread cubes, cut into 1-inch squares (cinnamon swirl or other sweet eggy breads like brioche are also great)
• 6 large eggs
• 3 cups whole milk
• 1/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 2 teaspoons ground cinnamon
• 2 cups blueberries, fresh or frozen, plus a few additional for topping
• Pure maple syrup for topping, if desired

Topping

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

DIRECTIONS:

1. Spread the bread cubes on a large baking sheet or cutting board and let sit at room temperature to crisp up a bit, at least 1 hour but up to 8.
2. Butter a 9-inch x 12-inch baking dish and add half of the bread cubes (4 cups). Scatter blueberries on top, then add remaining bread.
3. In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt. Pour over the bread cubes and blueberries. Pat gently to help submerge the bread. Cover tightly and refrigerate overnight, or for at least 6 hours.
4. To bake, preheat oven to 350 degrees Fahrenheit. In a small bowl, mix together the 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Remove casserole from refrigerator and uncover. Sprinkle the cinnamon and sugar mixture over the top.
5. Bake for 60 – 70 minutes, until golden brown and no longer jiggly. If it begins to brown too much toward the end of baking, cover with a piece of foil.
6. Cut into squares and serve with additional blueberries and maple syrup. 

Italian Quesadillas

Recipe courtesy of Giada De Laurentiis

Total Time: 1 hr
Prep: 20 min
Cook: 40 min

Yield:12 servings
Level:Easy
Ingredients

4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
9 (8-inch-diameter) flour tortillas
3 cups shredded Fontina
3/4 cup jarred roasted red bell peppers, drained well and patted dry
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish
1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish
Directions

Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.

Preheat the oven to 250 degrees F.

Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.

Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.

Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.

Do-Ahead Tip: The quesadillas can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-quesadillas-recipe.print.html?oc=linkback

Grilled Cheese Sandwich variations

First, use good bread. Not that junk in a loaf called "sandwich bread." Use fresh French, Italian, or sourdough bread, sliced a bit thicker than regular sandwich bread.

Next, use really good cheese. None of those plastic-wrapped slices. Use real cheese that is easy to melt: Havarti, Colby, provolone or muenster. Or a combo of 2-3. I would not use mozzarella b/c it's chewy, and would not use sharp cheddar b/c it doesn't melt so great... you could use a mild cheddar, though.

Spread outside of bread w/ soft butter, place on a skillet or grill pan over med. heat. Don't walk away or you'll burn it! (ask me how I know...) Check cooking side often, and when the shade of golden brown you like, flip to other buttered side. Check often, then when done, remove to plate, cut into pieces and scarf down!

Red and Black Cafe variations:
Grilled focaccia bread, tomato, mozzarella, pesto
Swiss, mozzarella, cheddar on grilled focaccia bread

*Grilled Mozzarella and Tomato Panini Sandwiches
8 slices sourdough or Italian bread
8 slices Mozzarella cheese
1 large tomato, cut into slices
1/2 cup pesto
2 tablespoons extra virgin olive oil

Preheat grill for medium heat. Place cheese on 4 slices of bread. Spread pesto over cheese and top with tomato slices and remaining bread. Brush both sides of sandwiches with oil and place on the grill. Cook each side for about 4 minutes, or until cheese is melted. Remove from heat and serve.

*Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo Sandwich

 2 slices (1/2-inch-thick) sourdough, multi grain or another hearty bread
4 slices thick-cut bacon, cooked crisp
4 slices Cheddar
1/2 Granny Smith apple, cored, sliced thin
Roasted Red Onion Mayo, recipe follows
Butter

Preheat a seasoned grill pan or griddle over medium heat. Assemble this sandwich just as you would a traditional grilled cheese sandwich: spread 1 slice of bread with some Red Onion Mayo, then top with 2 slices Cheddar, the bacon, the apple slices, then 2 more slices of Cheddar, finishing with another mayo-slathered slice of bread. Butter the outsides of the bread and transfer to the hot grill. Grill about 3 minutes per side, since this sandwich is so thick. Remove to a cutting board and cut the sandwich in half on the diagonal to serve.
----Roasted Red Onion Mayo:----
1 medium red onion, chopped
2 teaspoons olive oil
Salt and pepper
1 cup mayonnaise
Preheat oven to 375 degrees F.
On a small rimmed baking sheet, toss the red onion, olive oil, salt and pepper together. Roast in the oven for 25 to 30 minutes until the onion is very soft, stirring occasionally. Remove from oven and let cool. Transfer to a food processor and buzz until finely chopped. Add the mayo and pulse until smooth and combined.


*Sweet and Spicy Grilled Cheese Sandwiches
2 teaspoons canola oil
1 large red onion, finely diced
Salt
Freshly ground black pepper
3 ounces sharp Cheddar, thinly sliced, divided
8 slices whole-wheat bread
3 ounces pepper Jack cheese, thinly sliced, divided
1 large or 2 medium beefsteak or hothouse tomatoes, sliced
Cooking spray

Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.
Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread. Repeat with 3 other sandwiches.
Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot.

Baby Red Potato Salad

from skinnytaste
 
Gina's Weight Watcher Recipes
Servings: 6 • Size: 3/4 cups • Old Points: 2 pts • Points+: 3 pts 
Calories: 107.2 • Fat: 3.2 g • Carbs: 17.8 g • Fiber: 2.1 g • Protein: 2.2 g

• 4 cups baby red potatoes, cut in small pieces
• 1/2 cup green bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 3 scallions, diced
• 1 tsp dijon mustard
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp reduced fat mayonnaise
• salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Zucchini Patties

by Buddy Valastro

INGREDIENTS

2	medium zucchini
1	teaspoon kosher salt
1	tablespoon chopped Italian parsley
1‑1/2	tablespoons chopped mint
2	tablespoons minced shallot
2	cloves garlic, minced
big pinch	red pepper flakes
1/2	cup crumbled ricotta salata
2	tablespoons grated pecorino, plus additional for garnish
2	large eggs, beaten
3	tablespoons all purpose flour
olive oil for frying

PREPARATION:

1. Preheat the broiler.
2. Trim ends from zucchini and grate on the large holes of a grater. Toss with the salt and let drain in a colander while preparing the rest of the ingredients.
3. In a bowl, combine the parsley, mint, shallot, garlic, red pepper, ricotta, and pecorino. Squeeze the zucchini dry in a towel and combine with the ingredients in the bowl. Stir in the beaten eggs and flour.
4. Heat a large skillet and pour in oil to 1/4". Drop scant 1/4 cups of batter in to the oil and fry until golden brown, 4-5 minutes per side. Remove and drain on paper towels. Plate and finish with a grating of pecorino.

This recipe appears in: Italian

Miniature Shepherd's Pies Recipe | Taste of Home Recipes

Miniature Shepherd's Pies Recipe | Taste of Home Recipes

 These mini pies are ideal for nibbling at holiday parties. If ground beef isn't your preference, change up the flavor with ground lamb and a teaspoon of dried rosemary instead.  Or ground turkey...

Ingredients

• 1/2 pound ground beef
• 1/3 cup finely chopped onion
• 1/4 cup finely chopped celery
• 3 tablespoons finely chopped carrot
• 1-1/2 teaspoons all-purpose flour
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 2/3 cup beef broth
• 1/3 cup frozen petite peas
• 2 packages (17.3 ounces each) frozen puff pastry, thawed
• 3 cups mashed potatoes

Directions

• In a large skillet, cook the beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in the flour, thyme, salt, nutmeg and pepper until blended; gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside.
• Unfold puff pastry. Using a floured 2-1/4-in. round cutter, cut 12 circles from each sheet (save scraps for another use.) Press circles onto the bottoms and up the sides of ungreased miniature muffin cups.
• Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake at 400° for 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm. Yield: 4 dozen.

 

Turkey and Cranberry Chutney Wraps

Serves 4

4 Mission® Life Balance Whole Wheat Tortillas

8 tablespoons nonfat cream cheese

4 tablespoons cranberry chutney

4 tablespoons tart dried cherries

8 slices or ounces turkey breast

8 thin slices red onion

1 cup chopped lettuce

Lay each tortilla flat and coat each with 2 tablespoons cream cheese, 1 tablespoon chutney, 1 tablespoon dried tart cherries, 2 slices turkey, 2 slices onion, and 1/4 cup lettuce.

Roll into a tight wrap and serve.

Carmelized Apple Grilled Cheese Sandwiches

Printable recipe

1 Tbsp butter
1 Tbsp brown sugar
1 dash of cinnamon
1 apple (peeled, cored and sliced)
2 thick slices of good cheese (cheddar or gouda work well)
2 slices of good bread
1 Tbsp butter

Melt the butter in a non-stick pan.

Add the sugar and cinnamon and cook until bubbly.

Add the apples and saute until tender, about 5 minutes.

Assemble sandwich and grill until golden brown on both sides, about 2-4 minutes per side.

Crockpot Pulled Chicken

Crockpot Pulled Chicken - as seen on Apple A Day, originally from Eating Well - serves 8-1

Printable Recipe
1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced
1/4 cup cider vinegar
3 Tbsp honey
1 Tbsp plus 2 tsp smoked paprika
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
3 tsp dry mustard
1 Tbsp chili powder
1 tsp salt
3 lbs boneless, skinless chicken thighs and breasts, trimmed of fat
1 medium onion, chopped
3 cloves garlic, minced

Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

Put the lid on and cook on low until the chicken can be pulled apart, about 5-6 hours.

Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Makaela Kingsley's Sangria Recipe

Serves 100!

Ingredients:

• 2 gallons Zinfandel
• 1 cup brandy
• 1/2 cup Cointreau
• 2 quarts orange juice
• 2 cups lemon juice
• 1 cup superfine sugar
• 12 to 16 ice cubes
• 2 quarts chilled club soda
• 3 oranges, thinly sliced
• 3 lemons, thinly sliced

Preparation:

Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau into a large punch bowl. Stir orange and lemon juice with the sugar until sugar has dissolved. Then add to bowl and stir to blend. Add ice cubes and soda and garnish with fruit slices. Serve in 4-ounce punch glasses or wineglasses.

Makaela's note: I cut the whole recipe in half (or even divide by 4), use really cheap Burgundy wine (in a jug), use Triple Sec in stead of Cointreau, and add much more ice and fruit than they recommend.  Apples, peaches, pears, oranges and lemons work great.  Don’t use grapes because they sink to the bottom (all the others float)

Ham and Cheese Rollups

12 oz cream cheese, softened
3 T finely chopped chives or green onions
1 1/2 tsp Dijon mustard
2 cups finely grated Swiss cheese
1/2 pound smoked ham, or turkey, or RB
6 lettuce leaves
6 flour torillas (8 - 10")

Combine cream cheese, chives, mustard, and cheese until well blended. (I might even chop the ham and add here.) spread mixture on tortilla, leaving 1/4 " border. Cover cream cheese mixture with ham/turkey, followed by lettuce. Roll up tightly and wrap individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24.  Cut into 1" slices. About 42 appetizers.

Make Ahead Scrambled Eggs

Ingredients:

• 12 eggs
• 1/2 cup heavy cream
• 2 Tbsp. butter
• 1 cup sour cream
• 1 cup shredded Cheddar cheese
• 1/8 tsp. white pepper
• 1/2 tsp. salt

Preparation:

Beat eggs with cream in a large bowl. Melt butter in large skillet over medium heat. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and just set, but still moist. Remove pan from heat and stir in sour cream. Spread eggs into a greased 12x7" glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.
When ready to eat, preheat oven to 350 degrees. Uncover the baking dish and sprinkle eggs with pepper and salt. Stir gently, then bake for 20 to 30 minutes or until cheese is melted and eggs are hot, at least 140 degrees F on an instant-read thermometer. 8 servings

Pineapple Angel Food Cake

 Variations: substitute pineapple with 1 can cherry pie filling.  Or as suggested on the box of Pillsbury Angel Food cake mix, make Chocolate Angel cupcakes by adding 1/3 cup unsweetened cocoa before mixing cake as directed on package. Ah, chocolate cherry angel food! If made in a tube pan, a serving is 3 WW points. Cupcakes are 1 point. Some suggest serving with cool whip - personally, I think these are fine as is. Can't get any easier than this!

1 package angel food cake mix

1 can crushed pineapple in water -- 20 Ounce Can

1. Combine both ingredients in large bowl.

2. Mix on medium speed with electric mixer.

3. Bake according to instructions on cake mix box (350 degrees). Cake is about 30 - 40 minutes. Cupcakes 20 - 30.

Cinnamon-Raisin Granola

Found this on Allrecipes.com, The best online site for trusted recipes. Simple, few ingredients. Makes a great snack or with milk as morning cereal. I double it and keep in large canister. I usually add some chopped walnuts or almonds and some flax seed. Anything goes, I guess.

Ingredients:

4 cups old-fashioned oats 1 cup shredded coconut 1/4 cup packed brown sugar 1/4 cup vegetable oil

1/4 cup honey 1 teaspoon ground cinnamon 1 1/2 teaspoons vanilla extract 1 cup raisins

Directions:

1.

In a large bowl, combine oats and coconut; set aside. In a saucepan, combine brown sugar, oil, honey and cinnamon; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. Bake at 350 degrees F for 15 to 20 minutes, stirring occasionally. Cool. Add raisins, 1/4 cup ground flax. 1 cup nuts. Store in an airtight container.

Barbecue Pork and Beef Sandwiches (file this one as not so good)

The recipe, cut from a magazine many, many years ago, is yellowed and stained. According to the note is was originally published in the November 1975 issue of Crockery Cooking: "cooking time ranged from 2 - 12 hours, perfect for the mid-70's, when more and more women were entering the work force and there was a rising need for meals that could be assembled quickly and cooked without close supervision!" Before the fast food revolution I guess, and before microwaves were a staple in every kitchen.  Great in a crockpot for a large crowd.

Combine in a 3-5 quart crock pot:
1 1/2 pounds beef for stew, 1 1/2 pounds pork cubes, 2 cups chopped onions, 3 green peppers, chopped, one 6 oz can tomato paste, 1/2 cup packed brown sugar, 1/4 cup cider vinegar, 1/4 cup chili powder, 2 tsp salt (not so much!), 1 tsp dry mustard, 2 tsp Worcestershire sauce.
Cover; cook on high 8 hours. With wire whisk, stir mixture until meat is shredded.
Serve on hard rolls, hamburger or hot dog rolls, toasted. Our friends like to add coleslaw to the sandwich.

If you prefer to cook on range, use 6 qt dutch oven, prepare as above but add 1 cup water; Simmer 3 hours.

Cranberry Spinach Salad

First had a similar salad in the Student Union at UConn. It had a rasp. vinegrette, feta cheese, but the same base. Found this on allrecipes.com; reminded me of the original and like it a lot. I often use Romaine lettuce instead of spinach. And walnuts are a great substitution. Switch out the cranberries for strawberries in season. Love the dressing!

1 T and 1 1/2 tsp butter
1 cup and 2 T almonds, blanched and slivered
1 1/2 pounds spinach, torn into pieces (I use baby spinach)
1 1/2 cups dried cranberries
3 T toasted sesame seeds
1 T and 1 1/2 tsp poppy seeds (hard to find, so I leave out)
3/4 cup white sugar
1 T minced onion
1/4 cup and 2 T white wine vinegar
1/4 cup and 2 T cider vinegar
3/4 cup vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.