Tomato and Roasted Red Pepper Spread

We love tortilla chips and are always happy to find tasty chip spread recipes.

This recipe and photo comes from McCormick Spices website.

Ingredients

Serves: 16
Serving Size: 2 tablespoons


1 pound green bell peppers
1 pound red bell peppers
1 pound plum tomatoes
1 tablespoon McCormick® Paprika
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Red Pepper, Ground
1/4 teaspoon McCormick® Red Pepper, Crushed
1 tablespoon sugar
1 tablespoon tomato paste
1 tablespoon fresh lemon juice

Directions

Preheat oven to 350°F. 

Place bell peppers on large baking sheet and roast 30 to 40 minutes or until skins begin to blister.  Turn peppers after 20 minutes. Transfer to a large paper bag. Close bag and let stand 15 minutes or until bell peppers are cool enough to handle. Peel off blistered skin and remove tops, ribs and seeds. Coarsely chop bell peppers and set aside.

Make an X in the bottom of each tomato and place in saucepan of boiling water for 10 seconds. Transfer tomatoes to bowl of ice water with slotted spoon.  Peel off skin and coarsely chop tomatoes.

Place bell peppers, tomatoes and seasonings in skillet on medium-low heat. Cook 35 to 45 minutes or until vegetables are very soft and stir frequently so mixture does not stick to the bottom of pan. Stir in sugar and tomato paste.  Cook 15 minutes, stirring frequently until thickened.  Stir in lemon juice.

Serve warm or at room temperature with pita, chips or crackers.  You can also refrigerate until chilled to serve cold.

Photo and recipe source

Taco Salad Casserole

Love these type of taco recipes, 

not only because they are quick 

and easy, but so delicious.

Ingredients

• 1 pound ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 envelope taco seasoning
• 1/2 cup water
• 1 cup crushed tortilla chips
• 1 can (16 ounces) refried beans
• 1 cup (4 ounces) shredded cheddar cheese

Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

Directions

Preheat oven to 375°.

Cook beef, onion and green pepper over medium heat until meat is no longer pink.  Drain. 

Stir in taco seasoning and water . . . cook and stir until thickened, about 3 minutes.  Set aside.

Place chips in a greased 8-in. square baking dish. 

Stir refried beans in a small bowl and spread over chips. 

Top with beef mixture and cheese.

Bake uncovered for 15-20 minutes or until heated throughly. 

Top with lettuce, tomatoes and olives.  Serve with sour cream and picante sauce. 



Yield: 4 servings




Nutritional Facts

1 cup: 405 calories, 12g fat (0g saturated fat), 47mg cholesterol, 1181mg sodium, 31g carbohydrate (0g sugars, 6g fiber), 37g protein 

© 2016 RDA Enthusiast Brands, LLC


Recipe and Photo Source

Quiche Pastry Cups Recipe

We love experimenting with puff pastry and love this clever idea of filled puff pastry cups!

Use the concept of the recipe and make it your own by using ingredients you and your family love.  A simple pastry cup filled with eggs and cheese would be awesome.

This recipe and photo comes from the website Taste of Home, link follows recipe.

TOTAL TIME: Prep: 30 min. Bake: 15 min.

YIELD:18 servings

Ingredients

1 package (17.3 ounces) frozen puff pastry, thawed
4 large eggs, divided use
1 cup plus 2 tablespoons half-and-half cream, divided
1 tablespoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1-1/2 cups (6 ounces) shredded Gruyere cheese
1-1/2 cups chopped fresh spinach
1 medium sweet red pepper, chopped
8 bacon strips, cooked and crumbled

Directions

Preheat oven to 400°. 

Unfold puff pastry on a lightly floured surface.  

Roll each sheet into a 12-in. square and cut each into nine squares. 

Gently press onto ungreased muffin cups on bottoms and up sides, allowing corners to point up.

In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. 

In another bowl, combine cheese, spinach, red pepper and bacon and divide among pastry cups. 

Pour egg mixture over cheese mixture.

In a small bowl, whisk remaining egg with remaining cream and brush over pastry edges. 

Bake 15-18 minutes or until golden brown. Transfer the pastry cups to wire racks. 

Serve warm.

Freeze option: 

Cover and freeze baked pastries on greased baking sheets until firm. Transfer to resealable plastic freezer bags and return to freezer. 

To use, reheat frozen pastries on ungreased baking sheets in a preheated 375° oven 17-20 minutes or until heated through. 

Recipe and Photo Source:  Taste of Home

Old-Fashioned Oatmeal Cake with Broiled Topping

Oatmeal Cake is something I have not tried, but it looks delicious!

This recipe and photo comes from the Pillsbury website.

Ingredients

Cake

• 1 1/2 cups quick-cooking oats
• 1 1/4cups boiling water 
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1/2 cup butter or margarine, softened
• 1 teaspoon vanilla
• 3 eggs
• 1 1/2cups all-purpose flour
• 1 teaspoon baking soda 
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Topping

• 2/3 cup packed brown sugar
• 1/4 cup butter or margarine, melted
• 3 tablespoons half-and-half or milk 
• 1 cup coconut
• 1/2 cup chopped nuts

Steps 

In small bowl, mix oats and boiling water; let stand 20 minutes. 

Preheat oven to 350°F. 

Grease 13x9-inch pan with cooking spray; lightly flour.

In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy.  Scrape bowl occasionally. 

Beat in vanilla and eggs. 

Beat in oat mixture and remaining cake ingredients until well blended.  Scrape bowl occasionally. 

Spread batter evenly in pan.

Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.

Set oven control to broil. 

In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. 

Spoon over warm cake; spread to cover.

Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

Photo and recipe source