Tijuana Torta

INGREDIENTS
1 15-ounce can black beans, or pinto beans, rinsed (see Note)
3 tablespoons prepared salsa
1 tablespoon chopped pickled jalapeño
1/2 teaspoon ground cumin
1 ripe avocado, pitted
2 tablespoons minced onion
1 tablespoon lime juice
1 16- to 20-inch-long baguette, preferably whole-grain
1 1/3 cups shredded green cabbage


DIRECTIONS
Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.

Nutrition
Per serving: 354 calories; 9 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 60 g carbohydrates; 17 g protein; 17 g fiber; 682 mg sodium; 639 mg potassium.

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Inside Out Lasagna

INGREDIENTS
8 ounces whole-wheat rotini or fusilli
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves cloves garlic, sliced
8 ounces sliced white mushrooms (about 3 1/2 cups)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 14-ounce can diced tomatoes with Italian herbs
8 cups baby spinach
1/2 teaspoon crushed red pepper (optional)
3/4 cup part-skim ricotta cheese

DIRECTIONS
Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.

Nutrition
Per serving (about 1-1/2 cups each): 364 calories; 9 g fat ( 3 g sat , 4 g mono ); 14 mg cholesterol; 55 g carbohydrates; 0 g added sugars; 16 g protein; 7 g fiber; 588 mg sodium; 786 mg potassium.

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Tomato-Barley Soup

INGREDIENTS
1/4 cup olive oil
1 onion, diced
1 zucchini, diced
1 rib celery, diced
2 cloves garlic, minced
8 cups vegetable broth
2 cups vegetable or tomato juice
1/2 cup barley, rinsed
3 tbsp. flour
1 tbsp. salt
1/2 tsp. black pepper
2 tbsp. minced fresh basil

DIRECTIONS
Heat 1 tbsp. of the oil in a large heavy saucepan over medium heat. when the oil is shimmering, add the onion, zucchini, celery and garlic, and saute until the vegetabls are tender, about 7 minutes.
Transfer the sauteed vegetables to teh container of a food processor, add 1 cup of the broth, and process the barley. Bring the mixture to a boil, reduce the heat, and simmer, stirring occasionally, about 25 minutes or until the barley is tender.
Heat the remaining 3 tbsp. of the oil in a saute pan, stir in the flour, and cook, stirring, until the mixture is smooth and golden brown, about 2 minutes. Stir the flour mixture into the soup just until it thickens. Remove from the heat immediately. Add the salt and pepper, adjusting to taste. Stir in the basil and serve.

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Hamlin's Dip

We can't usually make a trip to Muskogee, OK without eating at Hamlin's, a Mexican restaurant famous for this dip.

INGREDIENTS

1/2 cup minced green olives

1/2 cup minced onion

1 quart. Real Mayonnaise (not salad dressing)

5 ounces crumbled blue cheese

1/2 tsp. garlic powder

3/4 cup buttermilk

DIRECTIONS

Mix all ingredients together well. Add more buttermilk if too thick. Chill for 2-4 hours for desired results.

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French Cheddar Soup

Oh, this was so good. We served it up in a bread bowl with some carrot chips and it. was. FANTASTIC! The kids loved it, and even went back for seconds!

INGREDIENTS

1 small onion
1 green pepper
2 stalks celery
2 carrots
3 cups shredded cheddar cheese
4 tbsp. butter
4 tbsp. flour
3 tbsp. sherry
4 cups chicken broth
2 cups milk
Salt and Pepper

DIRECTIONS

Finely chop the onion, green pepper, celery and carrots. Grate the cheese.
Heat the butter in a soup pot. Saute the vegetables on medium for 10 minutes, stirring frequently. Remove the pot from the heat and allow to cool slightly.
Shake the flour over the mixture. Pour in the sherry and chicken broth. Bring the mixture to a boil, stirring constantly. Add the cheese and stir until it melts. Drizzle in the milk, stirring all the time. Turn the heat to very low, cover, and heat the soup thoroughly for about 10 minutes; do not boil.
Salt and pepper the soup to taste. Ladle the soup into bowls (we prefer bread bowls!) and serve.

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Ranch Cheese Puffs

Ingredients

2 cups shredded sharp cheddar cheese

3/4 cup mayonnaise

1 tablespoon dry Ranch dressing mix

10 slices French Bread

Directions

Mix cheese, mayo and dressing mix.  Spread of bread slices.  Broil until golden brown, about 3 minutes.

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Mini Quiche

Ingredients
1 can refrigerated buttermilk biscuits
1 cup shredded Swiss cheese
2 eggs
2 green onions with tops, finely chopped


Directions
Separate biscuits and divide each roll into sections. Press dough section in lightly greased muffin cups stretching slightly to form shell. Mix cheese, eggs, and onions and spoon mixture into shells. Bake for 15 minutes or until firm at 375 degrees.

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Quick Vegetable Chowder

Oh, this was soooooo unbelievably good! Goes perfect with some homemade biscuits! I included that recipe as well, straight from my favorite cookbook from my Grandma Norma, The Best of Okmulgee County Home and Community Education cookbook. You wish you could find this one on Amazon.

INGREDIENTS
1/4 cup butter
1 white onion , chopped
1 russet potato , thinly sliced
2 carrots , thinly sliced
1/2 bunch broccoli, stemmed and chopped
1 stalk celery, chopped
8 ounces sliced button mushrooms
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper, more to taste
2 cups milk
1/2 cup heavy cream
1 cup frozen corn
1/2 cup Parmesan cheese, grated

DIRECTIONS
Melt the butter in a large skillet over medium heat. Saute onion, potato, carrots, broccoli, celery and mushrooms until tender, about 10 minutes.
Transfer vegetables to a soup pot, add tarragon, basil, thyme and pepper. Let heat for 2-3 minutes, then add milk and cream. Heat another 5 minutes. Add corn and heat through. Serve with garnished with Parmesan cheese.


Best Biscuits
2 cups flour
4 tsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 cup shortening
2/3 cup milk

Preheat oven to 450 degrees. Stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once and stir just until dough sticks together. Knead gently on a lightly floured surface for 10-12 strokes. Pat out to 1/2-inch thickness. Cut by pressing straight down with 2-1/2 inch biscuit cutter or similar sized glass dipped into flour each cut. Place on ungreased baking sheet. Bake 10-12 minutes or until lightly browned. Serve immediately.

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Corn, Scallion, and Potato Frittata

INGREDIENTS
1 bunch scallions, white and green parts sliced separately
2 cloves garlic, minced
3 tablespoons olive oil
1 large russet (baking) potato, peeled and cut into 1/4-inch dice
2 cups corn kernels, thawed if frozen
4 large eggs
4 ounces mozzarella, coarsely grated

DIRECTIONS
Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes. Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.
Preheat broiler.
Whisk together eggs, mozzarella, and salt and pepper to taste. Stir in potato mixture and scallion greens.
Heat remaining tablespoon oil in cleaned skillet over moderate heat until hot but not smoking. Then cook frittata without stirring, shaking skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes. Remove from heat.
If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil frittata about 3 inches from heat until top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature.

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Easy Baked Manicotti

This was a super easy meal to make and everyone enjoyed it! Be sure to get enough spaghetti sauce in the dish...too little and it scorches on the bottom.

INGREDIENTS
2 cups spaghetti sauce, divided
1-3/4 cups Original Ricotta Cheese
1-1/2 cups Shredded Mozzarella Cheese
1/2 cup Grated Parmesan Cheese
1 egg, beaten
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water

DIRECTIONS
HEAT oven to 350°F. Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish; set aside. Mix cheeses, egg and pesto; spoon into large resealable plastic bag. Seal bag. Use scissors to cut off one corner from bottom of bag.
SQUEEZE cheese mixture from bag into both ends of shells; place over sauce in dish. Top with remaining sauce; cover with foil.
BAKE 40 min. or until heated through

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Five-Veggie Stir-Fry

We're really big into meatless recipes right now for healthy reasons as well as financial ones. Meat is so darn expensive...and frankly, who needs it when you've got great recipes like this one?

INGREDIENTS:
2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon ground ginger
1 cup orange juice
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
2 large carrots, sliced
2 cups broccoli florets
2 cups cauliflowerets
4 teaspoons olive or canola oil, divided
1 cup quartered fresh mushrooms
1 cup fresh or frozen snow peas
4 cups hot cooked rice

DIRECTIONS:
In a small bowl, combine the cornstarch, sugar and ginger. Stir in orange juice, soy sauce and garlic until blended; set aside. In a nonstick skillet or wok, stir-fry the carrots, broccoli and cauliflower in 3 teaspoons of oil for 4-5 minutes. Add mushrooms, peas and remaining oil; stir-fry for 3 minutes. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve over rice.

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Fried Ravioli

So bad, yet so good...This is one for a cheat day.

INGREDIENTS
2 (3 ounce) packages cream cheese, softened
1/2 cup finely grated Parmesan cheese
1 teaspoon finely grated lemon peel
1/2 teaspoon ground coriander
1/2 teaspoon pepper
24 wonton wrappers
1 cup vegetable oil

DIRECTIONS
In a small bowl, mix the two cheeses, lemon peel, coriander and pepper with a fork.
Lay 12 wonton wrappers on a work surface (cover the remaining wrappers to keep them from drying out). Dollop a rounded tablespoon of the cheese mixture in the center of each wrapper. Working in batches of 4, brush the edges of the wonton wrappers with water. Lay 1 of the remaining wonton wrappers on top of each filled wonton, pressing lightly on the center to flatten the cheese mixture; press the edges together with your fingers to seal. Transfer to a platter. Repeat with the remaining wrappers.
In a large, heavy skillet, heat the oil over medium heat until the surface ripples, about 5 minutes. With a slotted spoon, carefully place 3 wontons in the hot oil. Cook until the edges begin to brown, about 30 seconds, then turn and cook until golden brown on both sides, about 30 seconds more. Transfer to a paper-towel-lined-plate to drain. Repeat with the remaining ravioli. Serve 3 ravioli per person.

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Cheese Fondue

The kids ask for this everytime I plan a menu.

INGREDIENTS
3/4 pound grated parmesan cheese
1 tablespoon cornstarch
1 cup milk
1 cup chicken broth
8 ounces cream cheese, cut into chunks
Thick-cut Bacon, cooked and cut into 1-inch pieces for dipping
Small new potatoes, boiled and halved, for dipping
Pretzel rods, for dipping

DIRECTIONS
In a bowl, toss togther the parmesan and cornstarch. In a medium saucepan, cook the milk and chicken brother over medium heat until warm. Add the cream cheese and cook, whisking until smooth, about 5 minutes. Bring to a simmer and add the parmesan mixture, a large handful at a time, sitrring until smooth. Cook the sauce over low heat for about 5 minutes. Serve the fondue warm with the bacon, potatoes, and pretzel rods for dipping.

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Fried Mozzarella Steaks

You have to really to like mozzarella for this one...its a fave with the kids, but I don't crave it.

INGREDIENTS
1/4 cup extra virgin olive oil
1-1/2 cups bread crumbs
3 large eggs
1-pound brick mozzarella, cut lengthwise into 8 slices

DIRECTIONS
Transfer the breadcrumbs to a plate. In a shallow bowl, beat the eggs. Coat each cheese slice in breadcrumbs, dip in the egg, then coat again with breadcrumbs. Place on a sheet of wax paper. Heat 1/4 cup olive oil in the skillet. Add 4 cheese slices and cook until crisp, about 1 minute on each side; transfer to a plate. Repeat with remaining cheese slices.

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Huevos Rancheros

Ingredients:
1 can (10 ounces) diced tomatoes with green chilies
1 can (15 ounces) black beans, drained and rinsed
1 can (4.5 ounces) chopped green chilies
2 tablespoons cilantro
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt (optional)
1/8 teaspoon black pepper
4 large eggs
1/2 cup 2% shredded cheese
1/2 cup chopped green onions

Directions:
1. Combine first 8 ingredients (tomatoes through pepper) in a nonstick skillet. Bring to a boil. Cover, reduce heat to low and simmer approximately 10 minutes.
2. Warm tortillas according to package directions.
3. Break each egg into a custard cup and slide gently into mixture. Cover and simmer 7-8 minutes or until eggs are done. Remove eggs with a slotted spoon.
4. Place 2 tortillas on each plate; top each with tomato mixture and an egg. Sprinkle with cheese and green onion.

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Bean and Rice Burritos

Ingredients:
1 can (15 1/2 ounces) chili beans, undrained
2 cups cooked brown rice
2 teaspoons Mrs. Dash garlic and herb spice blend
1/2 teaspoon ground cumin
1 teaspoon cilantro
10 6-inch flour tortillas
1/2 cup + 2 tablespoons fat-free sour cream
1/2 cup + 2 tablespoons salsa
1/2 cup + 2 tablespoons reduced-fat cheddar cheese
1/2 cup + 2 tablespoons sliced green onion

Directions:
1. In a medium saucepan, combine beans, rice, Mrs. Dash, cumin and cilantro. Cook over medium heat until heated throughout.
2. Place tortillas in an unsealed plastic bag. Microwave 1-2 minutes or until soft.
3. Spoon approximately 1/3 cup bean mixture down center of each tortilla. Top with 1 tablespoon each sour cream, salsa, cheese and green onion. Roll up and serve.

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Insalata Pizzas

INGREDIENTS
4 (7-inch) pitas
2 teaspoons bottled minced garlic
1 cup (4 ounces) preshredded part-skim Mozzarella cheese
1/2 cup thinly sliced Vidalia or other sweet onion
1 tablespoon cider vinegar
2 teaspoons extravirgin olive oil
1/4 teaspoon crushed red pepper
1 cup quartered grape tomatoes
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons chopped basil leaves
4 cups packaged gourmet salad greens

DIRECTIONS
Preheat oven to 475°.
Place pitas on a baking sheet. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.
While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.

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Spaghettini with Mushrooms, Garlic and Oil

Ingredients
1/2 cup olive oil
3 cloves garlic, minced
1/8 teaspoon dried red pepper flakes (optional)
2/3 pound mushrooms, sliced
1 teaspoon salt
1 pound spaghettini
3 tablespoons chopped flat leaf parsley
1/4 teaspoon fresh-ground black pepper

In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.

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Fettucine Alfredo

INGREDIENTS
1/2 lb. fettuccine, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup Light Cream Cheese Spread
3 Tbsp. Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley

DIRECTIONS
COOK pasta as directed on package.
MEANWHILE, mix broth and flour in medium saucepan with wire whisk. Add cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
DRAIN pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining 1 Tbsp. Parmesan cheese and the parsley.

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Homemade Macaroni and Cheese

INGREDIENTS
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika

DIRECTIONS
Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F for 30 minutes.

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