Crescent Chile Rellenos

The Captain and I love snacky stuff and this recipe looks perfect for the type of snacks we like!  Great for those times we are craving mexican type foods.

I'm always looking for ways to make a new recipe with variations and this one is no different . . . I'm thinking simple ham and cheese finger food!  Great lunch idea with a salad!

Another great recipe from Pillsbury.com!

• prep time 25 min
  total time 40 min
  ingredients 7
  servings 3

Ingredients

• 2 cans (4 oz each) whole green chiles, drained
• 2 tablespoons yellow cornmeal
• 4 oz hot pepper-Monterey Jack cheese, cut into 6 strips
• 4 oz Cheddar cheese, cut into 6 strips
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1 egg, beaten 
• 3/4 cup taco sauce, if desired

Directions

Heat oven to 375°F. Cut each green chile lengthwise along one side; open chiles and pat inside and outside dry with paper towel. Coat all sides of each chile with cornmeal. Place 1 strip of each cheese in each chile; close chile (edges of chiles may not meet over cheese). Set aside.

Unroll dough and separate into 2 long rectangles; press each into 15x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 3 squares.

Place 1 cheese-filled chile diagonally on each square. Bring sides of dough up over chile; pinch firmly to seal.

Fold down top; pinch to seal. Firmly pinch bottom point together to seal; place seam side down on ungreased cookie sheet. Brush tops with egg.

Bake 12 to 14 minutes or until golden brown. Meanwhile, heat taco sauce. 

Immediately remove rellenos from cookie sheet. Serve warm with warm taco sauce for dipping.

Broccoli, Cheese and Ham Muffins

These muffins are O.M.G. delicious looking!  I can almost guarantee that these are going to be a regular part of our menu once we try them.  I'm already thinking about variations using breakfast sausage, sliced up little smokies, bacon.  Of course I would prefer fresh broccoli!

Vegetarians can easily convert it into a vegetarian meal by leaving out the meat.

They come together quick and easy, thanks in part to the use of Bisquick.  I'm a huge advocate of Bisquick, although I love to cook from scratch.  I am NEVER without a box or two in my pantry.  Why go through more work if  you don't have to?  I use convenience foods as much as I can as long as they are high quality and economical.  I'm not being paid to say this . . . just a big fan of the product :)  

I'm very anxious to try this recipe!

Ingredients

• 1 bag (12 oz) Green Giant™ Steamers™ frozen broccoli & cheese sauce
• 1 1/2 cups Original Bisquick® mix
• 1/2 cup milk
• 3 tablespoons vegetable oil
• 1 egg
• 1/2 cup diced cooked ham
• 1/2 cup shredded sharp Cheddar cheese (2 oz)

Directions

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.

Cook broccoli as directed on bag.

In large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, ham and cheese just until well mixed. Spoon mixture evenly into muffin cups.

Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.



Expert Tips

Wrap and refrigerate any leftover muffins. Unwrap and reheat 1 at a time on microwavable plate 15 to 30 seconds or until warm.

Ham and Cheddar Torta

Very impressive looking torta that would be a great choice for any meal!

I would vary the ingredients depending on the meal.  For example, my breakfast torta would not include beans and broccoli.  However, I would include fresh mushrooms, and maybe two more eggs.  Seems worthy of experimentation!

The beans and italian dressing sounds a little funky, but may turn out to be one of my favorite new recipes, so I am going to try it at least once.  Seems like a hearty lunch or dinner meal that can also be varied to include chicken instead of ham or vary the vegetables.

Love the idea of baking it in a springform pan!

Ingredients

• 1 1/3 cups Original Bisquick® mix
• 1 can (15 oz) Progresso® cannellini beans, drained, rinsed and mashed
• 1/3 cup Italian dressing
• 1 1/2 cups diced cooked ham
• 1 box (9 oz) Green Giant® frozen cut broccoli, thawed, drained
• 1 cup shredded Cheddar cheese 
• (4 oz) 1 cup milk
• 2 tablespoons Original Bisquick® mix 3 eggs, slightly beaten

Directions

Heat oven to 375°F. In small bowl, stir together 1 1/3 cups Bisquick mix, the beans and dressing. Spread in bottom and 2 inches up side of ungreased 9x3-inch springform pan. Bake 10 to 12 minutes or until set.

Layer ham, broccoli and cheese over crust. In small bowl, stir milk, 2 tablespoons Bisquick mix and the eggs until blended; pour over cheese.

Bake 55 to 60 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.



Expert Tips

Bake the crust the day before and store covered in the refrigerator. Or make the torta completely the day before, store covered in the refrigerator and reheat loosely covered in 375°F oven 15 to 20 minutes or until hot.


Source

Scalloped and Mashed Potato Gratin

The Captain and I have been into comfort food since we have been a bit under the weather.  As I was checking out Sandra Lee's website since I was looking for something quick and easy to cook, this semi-homemade potato casserole jumped out at me.

What I really like is the addition of onion soup mix for flavor.  I've used it in dips and slow cooking meat with great results.

As usual, I would use the recipe as a guide since I don't usually like frozen potato products (except for tater tots) and I would use real bacon.  Of course, the convenience foods are what make it semi-homemade, but I'd rather make it more economical and tasty.

Start to Finish: 35 minutes
Cook: 6 servings

Ingredients

• Nonstick cooking spray, Pam®
• 1 bag (24-ounce) frozen cut red potatoes, Ore-Ida® Steam n’ Mash®
• 1⁄3 cup evaporated milk, Carnation®
• 1 tablespoon onion soup mix, Lipton®
• 3 tablespoons butter 
• 11⁄2 cups shredded Colby and Monterey Jack cheese blend, Sargento®
• 1⁄2 cup frozen chopped onions, Ore-Ida®
• 1⁄4 cup real bacon pieces, Hormel®
• 1 cup heavy cream 
• Dash ground nutmeg, McCormick®
• Salt and ground black pepper 
• 1⁄4 cup bread crumbs, Progresso®
• 1⁄2 teaspoon paprika, McCormick®

Directions 

Preheat oven to 350ºF. 

Lightly spray a 11⁄2-quart baking dish with nonstick spray; set aside.

Microwave potatoes according to package directions. In a bowl, mash half the potatoes with the milk, soup mix, and 1 tablespoon of the butter. 

Spread mashed potatoes evenly into prepared baking dish. 

Sprinkle 1⁄2 cup of the cheese, half the onions, and half the bacon on the mashed potatoes. 

Add half the remaining unmashed potatoes to the dish in an even layer. Repeat layering cheese, onions, and bacon. Top with remaining unmashed potatoes.

In a small saucepan, heat the cream, nutmeg, and salt and pepper to taste over medium heat to just under a boil; pour over potatoes. 

Sprinkle remaining 1⁄2 cup of cheese on top. In a small bowl, stir together bread crumbs and paprika. 

Melt the remaining 2 tablespoons butter; stir into the bread crumbs. Sprinkle crumbs over the top of casserole. 

Bake for 35 to 45 minutes or until bubbling and browned.