Chili Relleno Bake

Ingredients

• 1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese, divided
• 1 can (12 oz.) evaporated skim milk
• 3/4 cup (6 oz.) Egg Beaters®
• 6 (6-inch) corn tortillas, torn into 2-inch pieces
• 2 cans (4 oz. each) chopped green chilies
• 1/2 cup mild chunky-style salsa
• 1/4 tsp. salt (optional)
• 2 Tbsp. chopped fresh cilantro
• Fat-free or light sour cream (optional)

Directions

1. Coat 10-inch deep dish pie plate or 8x8-inch baking dish with nonstick cooking spray. Combine 1 cup cheese, milk, Egg Beaters, tortillas, chilies, salsa and salt, if desired, in medium bowl; pour into prepared dish.
2. Bake in preheated 375°F oven 35 minutes or until set. Remove from oven; sprinkle with remaining cheese and cilantro. Bake 1 minute more or until cheese is melted. Serve with sour cream, if desired.

Layered Mexican Casserole

INGREDIENTS

1	lb lean (at least 80%) ground beef
1	jar (16 oz) Old El Paso® Thick ‘n Chunky salsa
8	corn tortillas (6 inch)
1	can (16 oz) Old El Paso® refried beans
1 1/2	cups shredded Mexican cheese blend (6 oz)
1	can (15 oz) Spanish rice
1	cup coarsely crushed tortilla chips

DIRECTIONS

1.	Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
2.	Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.
3.	Bake 30 to 40 minutes or until hot in center and bubbling along sides.

Chicken-Broccoli au Gratin

INGREDIENTS

1	tablespoon olive oil
1	cup sliced fresh mushrooms
1	small onion, sliced (1/2 cup)
1	box (10 oz) Green Giant® frozen broccoli & zesty cheese sauce
2/3	cup ricotta cheese
1	cup chopped cooked chicken
1	can (4 oz) Pillsbury® refrigerated crescent dinner rolls (4 rolls)

DIRECTIONS

1.	Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. Meanwhile, microwave broccoli with cheese sauce as directed on box.
2.	Spread 1/3 cup ricotta cheese in bottom of each of 2 ungreased 2-cup au gratin dishes or individual casseroles.* Top each evenly with chicken, mushroom mixture and broccoli with cheese sauce.
3.	Unroll dough; separate into 2 rectangles. Place 1 rectangle over top of each dish, tucking corners into dish as needed.
4.	Place dishes on cookie sheet; bake 20 to 25 minutes or until tops are golden brown and edges are bubbly.

Crunchy Biscuit Chicken Casserole

INGREDIENTS

2	(5-oz.) cans chunk chicken or 2 cups cubed cooked chicken
1	(10 3/4-oz.) can condensed cream of chicken soup
1	(8.25-oz.) can Green Giant® Kitchen Sliced® Green Beans, drained
1	(2.5-oz.) jar Green Giant® Sliced Mushrooms, undrained
4	oz. (1 cup) shredded Cheddar or American cheese
1/2	cup mayonnaise or salad dressing
1	teaspoon lemon juice
1	(16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1	to 2 tablespoons margarine or butter, melted
1/4	to 1/2 cup crushed Cheddar cheese flavor or seasoned croutons

DIRECTIONS

1.	Heat oven to 375°F. In medium saucepan, combine chicken, soup, green beans, mushrooms, cheese, mayonnaise and lemon juice. Bring to a boil, stirring occasionally. Pour hot chicken mixture into ungreased 13x9-inch baking dish.
2.	Separate dough into 8 biscuits; arrange over hot chicken mixture. Brush each biscuit with margarine; sprinkle with crushed croutons.
3.	Bake at 375°F. for 23 to 27 minutes or until deep golden brown.

Broccoli Casserole

Ingredients:

2 10-ounce packages frozen chopped broccoli, cooked and drained
1 cup Mayonnaise
1 cup Grated sharp cheddar cheese
1 10 3/4-ounce can condensed cream of mushroom soup
2 eggs lightly beaten
2 cup crushed Ritz crackers
2 tablespoon butter, melted

Directions

Preheat oven to 350. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. In a large mixing bowl combing, broccoli, mayo, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

PD & Friends, pg. 49
Recipe courtesy Paula Deen

Servings: 8-10 servings
Prep Time: 10 min
Cook Time: 35 min
Difficulty: Easy

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients:

2 large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 teaspoon cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tablespoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Directions

For the cupcakes:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. Garnish with chopped pecans and a fresh raspberry or strawberry.

Recipe courtesy Paula Deen

Servings: 24 cupcakes
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Easy