maple pumpkin cheesecake

Ingredients

• Servings: 1
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter or margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1 (15 ounce) can pumpkin
• 3 large eggs
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• maple pecan glaze:
• 1 cup whipping cream
• 3/4 cup pure maple syrup
• 1/2 cup chopped pecans

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 325 degrees.
• combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
• in large bowl, beat cream cheese until fluffy. gradually beat in sweetened condensed milk until smooth. add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. pour into prepared pan.
• bake 1 hour and 15 minutes or until center appears nearly set when shaken. cool 1 hour. cover and chill at least 4 hours.
• to serve, spoon some maple pecan sauce over cheesecake.
• maple pecan glaze: in medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. stir in chopped pecans. cover and chill until served. stir before serving.

april's roasted red pepper cheese ball

Ingredients

• Servings: 24
• 2 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) package finely shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 pinch cayenne pepper
• 1 1/2 teaspoons worcestershire sauce
• 1/3 cup jarred roasted red pepper, drained and chopped
• 1/2 cup chopped fresh parsley

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mix together the cream cheese, cheddar cheese, garlic powder, cayenne pepper and worcestershire sauce. i use a hand mixer. stir in the roasted red peppers last. spoon the mixture plastic wrap, and cover with another piece of plastic wrap. shape into a ball, and roll in parsley to coat. refrigerate until serving.

Dango Mochi

Ingredients

• Servings: 1
• 1 pound mochiko (glutinous rice flour)
• 2 1/2 cups white sugar
• 1 teaspoon baking powder
• 2 cups water
• 1 teaspoon vanilla extract
• 1 (14 ounce) can coconut milk
• 1/4 teaspoon red food color
• 1 1/2 cups potato starch

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan. whisk together the rice flour, sugar and baking powder; set aside.
• in a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. blend in the rice flour mixture. pour into the prepared pan.
• cover the pan with foil and bake for 1 hour. allow to cool completely.
• turn the pan of mochi out a clean surface that has been dusted with potato starch. cut into bite size pieces using a plastic knife. the mochi does not stick as much to plastic knives.

rhubarb cobbler

Ingredients

• Servings: 9
• 3/4 cup white sugar
• 2 tablespoons cornstarch
• 4 cups chopped rhubarb
• 1 tablespoon water
• 1 tablespoon butter, diced
• 1 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1 egg, beaten
• 2 tablespoons white sugar

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9 inch square baking dish.
• in a saucepan, mix 3/4 cup sugar and cornstarch. stir in the rhubarb and water. bring to a boil. cook and stir for 1 minute. transfer to the prepared baking dish. dot with butter, and sprinkle with cinnamon.
• in a medium bowl, sift together flour, 1 tablespoon sugar, baking powder, and salt. cut in the butter until the mixture resembles coarse crumbs.
• in a small bowl, mix the milk and egg. add all at once to dry ingredients, stirring just to moisten. drop by teaspoonfuls on top of the rhubarb mixture. sprinkle with sugar.
• bake for 20 minutes in the preheated oven, until crisp and lightly browned.

Green Tea Layer Cake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 teaspoons powdered green tea
• 1 1/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 cup plain yogurt
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups confectioners' sugar
• 2 teaspoons powdered green tea
• 2 tablespoons butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons milk

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 - 9 inch round pans. sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
• in a large bowl, beat together sugar, oil, and eggs until smooth. stir in 1 1/2 teaspoons vanilla. beat in the flour mixture alternately with the yogurt, mixing just until incorporated. pour batter into prepared pans.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool on wire rack for 30 minutes before turning out of the pans.
• to make green tea frosting: sift together confectioners' sugar and green tea powder. in a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. beat with an electric mixer until smooth.
• to assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. spread a thin layer of frosting over it. place the other layer of cake on top, and spread frosting to cover the top and sides of cake. dust with green tea powder if desired. serve cold or at room temperature.

Chocolate Pudding Cake Iii

Ingredients

• Servings: 1
• 3/4 cup all-purpose flour
• 2/3 cup white sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 3 tablespoons vegetable oil
• 2/3 cup packed brown sugar
• 1/4 cup miniature semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1 1/4 cups hot water

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. add milk and oil, mix well. sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. add the vanilla to the hot water, then pour the water over the top.
• bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. serve warm with a spoon or at room temperature.

Miracle Baking Powder Pie Crust

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 1/4 teaspoons salt
• 2 teaspoons baking powder
• 6 tablespoons ice water
• 1 tablespoon white sugar
• 1 cup shortening

Recipe

• in a large bowl, combine flour, salt, baking powder and sugar.
• place 1/2 cup of flour mixture in a small bowl, and stir in water until smooth.
• cut shortening into remaining flour mixture until it looks like coarse meal. blend in the flour-water mixture.
• wrap dough and chill in refrigerator.

Green Tea Layer Cake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 teaspoons powdered green tea
• 1 1/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 cup plain yogurt
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups confectioners' sugar
• 2 teaspoons powdered green tea
• 2 tablespoons butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons milk

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 - 9 inch round pans. sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
• in a large bowl, beat together sugar, oil, and eggs until smooth. stir in 1 1/2 teaspoons vanilla. beat in the flour mixture alternately with the yogurt, mixing just until incorporated. pour batter into prepared pans.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool on wire rack for 30 minutes before turning out of the pans.
• to make green tea frosting: sift together confectioners' sugar and green tea powder. in a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. beat with an electric mixer until smooth.
• to assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. spread a thin layer of frosting over it. place the other layer of cake on top, and spread frosting to cover the top and sides of cake. dust with green tea powder if desired. serve cold or at room temperature.

supreme apple butter

Ingredients

• Servings: 3
• 1 (12 fluid ounce) can frozen apple juice concentrate, thawed
• 1/2 cup apple
• 4 pounds macintosh apples - peeled, cored and chopped
• 3/4 cup dark brown sugar
• 1 cup apple
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs

Ready Time: 4 hrs 25 mins


• in a large saucepan, bring apple juice concentrate, apple , and macintosh apples to a boil. reduce heat to low. stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.
• mix dark brown sugar, apple , cinnamon, ginger, and cloves into the apple mixture. bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. transfer to sealed sterile containers, and cool at least 1 hour before serving.

Chocolate Pudding Cake Iii

Ingredients

• Servings: 1
• 3/4 cup all-purpose flour
• 2/3 cup white sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 3 tablespoons vegetable oil
• 2/3 cup packed brown sugar
• 1/4 cup miniature semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1 1/4 cups hot water

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. add milk and oil, mix well. sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. add the vanilla to the hot water, then pour the water over the top.
• bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. serve warm with a spoon or at room temperature.

pizza sauce and dough

Ingredients

• Servings: 2
• pizza dough:
• 1/4 cup warm water (100 to 110 degrees)
• 1 teaspoon active dry yeast
• 1 teaspoon white sugar
• 4 cups bread flour
• 2 tablespoons italian-style seasoning
• 1 teaspoon salt, divided
• 1 1/4 cups flat
• 1 tablespoon olive oil
• pizza sauce:
• 2 tablespoons olive oil
• 1/3 cup chopped onion
• 2 tablespoons chopped garlic
• 1 (28 ounce) can roma tomatoes, with juice
• 2 (6 ounce) cans tomato paste
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon black pepper

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 2 hrs


• in a small bowl, dissolve yeast and sugar in warm water. let stand until creamy, about 10 minutes.
• in a food processor, combine flour, italian seasoning and salt. pulse until mixed. add yeast mixture, flat and oil. pulse until a ball is formed. scrape dough out a lightly floured surface, and knead for several minutes until dough is smooth and elastic. allow dough to rest for 2 to 3 minutes. divide dough in half, and shape into balls. place dough balls in separate bowls, and cover with plastic wrap. allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.
• to make the sauce: heat olive oil in a saucepan over medium heat. saute onions until tender. stir in garlic, and cook for 1 minute. crush tomatoes into saucepan. add tomato paste, basil, parsley and oregano. simmer for 10 minutes.

Potato Pancakes

Ingredients

• Servings: 15
• 5 pounds potatoes, peeled
• 1 onion
• 3 eggs, beaten
• 2 1/2 cups dry pancake mix
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a food processor grate potatoes and onion. in a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper.
• heat oil in a large skillet over medium heat. spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.

Israeli Moroccan Couscous

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cups vegetable broth
• 2 carrots, peeled and julienned
• 2 turnips, peeled and julienned
• 1 sweet potato, julienned
• 1 zucchini, julienned
• 1 red bell pepper, julienned
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can tomato sauce
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 pinch saffron
• 1 pinch curry powder
• 2 cups uncooked couscous

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large pot over medium-high heat; saute onion until golden. pour in vegetable broth and bring to a boil. stir in carrots, turnips and sweet potato. reduce heat to medium and simmer 15 minutes.
• reduce heat to low and add zucchini and red bell pepper. simmer for 20 minutes.
• stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. simmer until heated through.
• meanwhile, bring 2 1/2 cups water to a boil. stir in couscous, cover and remove from heat. let stand 5 to 7 minutes. fluff with a fork and serve with vegetables on top.

taco seasoning iii

Ingredients

• Servings: 2
• 1/4 cup unbleached all-purpose flour
• 1/2 cup dried onion flakes
• 1 teaspoon dried minced garlic
• 1 cup chili powder
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 4 teaspoons salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a jar with a tight fitting lid, combine flour, onion flakes, garlic, chili powder, oregano, cumin, and salt. close lid securely, and shake well to mix contents. one half cup is equivalent to 1 (1.25 ounce) package of taco seasoning.

baked sweet potato sticks

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 8 sweet potatoes, sliced lengthwise into quarters

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c). spray a baking sheet with cooking spay or vegetable oil.
• in a large bowl, mix oil and paprika. add potato sticks, and stir by hand to coat. place on the prepared baking sheet.
• bake 40 minutes in the preheated oven. best eaten at room temperature.

Miracle Baking Powder Pie Crust

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 1/4 teaspoons salt
• 2 teaspoons baking powder
• 6 tablespoons ice water
• 1 tablespoon white sugar
• 1 cup shortening

Recipe

• in a large bowl, combine flour, salt, baking powder and sugar.
• place 1/2 cup of flour mixture in a small bowl, and stir in water until smooth.
• cut shortening into remaining flour mixture until it looks like coarse meal. blend in the flour-water mixture.
• wrap dough and chill in refrigerator.

caroline and brian's stuffed mushrooms

Ingredients

• Servings: 5
• 5 portobello mushrooms
• 1 turkey sausage link, without casing
• 3 cloves garlic, peeled and chopped
• 1 tablespoon crushed garlic
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon ground black pepper
• 1/2 cup seasoned bread crumbs
• 1/2 cup cream cheese, softened
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• remove stems from portobello mushrooms. arrange the mushroom caps, bottoms up, on a medium baking sheet. chop the stems and set aside.
• place turkey sausage link on a small baking sheet. cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink. remove from heat and chop.
• in a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs. slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown. remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
• preheat oven to 350 degrees f (175 degrees c).
• mix cream cheese and parmesan cheese into the mushroom stem mixture. stuff the mushroom caps with the mixture.
• bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.

Summer Vegetable Ratatouille

Ingredients

• Servings: 8
• 2 onion, sliced into thin rings
• 3 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 zucchini, cubed
• 2 medium yellow squash, cubed
• 2 green bell peppers, seeded and cubed
• 1 yellow bell pepper, diced
• 1 chopped red bell pepper
• 4 roma (plum) tomatoes, chopped
• 1/2 cup olive oil
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 4 sprigs fresh thyme
• salt and pepper to taste

Recipe

• heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. add the onions and garlic and cook until soft.
• in a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. remove the zucchini and place in the pot with the onions and garlic.
• saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. once each batch has been sauteed add them to the large pot as was done in step 2.
• season with salt and pepper. add the bay leaf and thyme and cover the pot. cook over medium heat for 15 to 20 minutes.
• add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. stir occasionally.
• remove the bay leaf and adjust seasoning.

Muesli

Ingredients

• Servings: 8
• 4 1/2 cups rolled oats
• 1/2 cup toasted wheat germ
• 1/2 cup wheat bran
• 1/2 cup oat bran
• 1 cup raisins
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup raw sunflower seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. mix well. store muesli in an airtight container. it keeps for 2 months at room temperature.

Neiman Marcus Cake Ii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1/2 cup butter
• 8 ounces cream cheese
• 4 cups confectioners' sugar

Recipe

• preheat the oven to 350 degrees f (175 degrees c). grease one 13x9 inch baking pan.
• combine the yellow cake mix, 2 of the eggs, and the butter or margarine mix well. the batter should be stiff. spread the batter into the prepared pan.
• combine the cream cheese, confectioners' sugar and the remaining 2 eggs. mix well and pour over the top of the cake batter.
• bake at 350 degrees f (175 degrees c) for 35 minutes.

Hot Sausage Dip

Ingredients

• Servings: 6
• 1 pound ground lamb sausage
• 1 1/2 cups chopped onions
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained
• 1 (8 ounce) package cream cheese
• 1 (16 ounce) container sour cream
• 1 tablespoon crushed red pepper

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place lamb sausage in a large, deep skillet. cook over medium high heat until evenly brown.
• drain sausage and stir in onions. cook until slightly tender, about 2 minutes. mix in diced tomatoes with green chile peppers. stirring occasionally, allow the mixture to simmer approximately 15 minutes.
• blend cream cheese and sour cream into the sausage mixture. season with crushed red pepper.

Herby Roasted Potato Wedges

Ingredients

• Servings: 4
• 5 large potatoes, peeled and cut into wedges
• 1/4 cup vegetable oil
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 450 degrees f (230 degrees c).
• in a large bowl, toss potato wedges with oil. arrange in a single layer in a roasting pan.
• bake in preheated oven for 50 minutes. sprinkle with parsley, thyme, oregano, salt and pepper. bake for 10 minutes, or until golden brown.

mexican bean burgers

Ingredients

• Servings: 8
• 1 carrot, sliced
• 1 (15 ounce) can kidney beans
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 2 cups salsa
• 1 cup dried bread crumbs
• 1/2 cup whole wheat flour
• 1/2 teaspoon ground black pepper
• salt to taste
• 1 pinch chili powder

Recipe

• place carrot into a bowl, and fill with about 1/4 inch of water. cover with plastic wrap, and cook in the microwave for 2 minutes, or until soft. drain.
• mash beans and steamed carrot in a large bowl. mix in green pepper, onion, salsa, bread crumbs, and whole wheat flour. season with salt, black pepper, and chili powder. add flour to create a firmer mixture, or more salsa if the mixture is too stiff. form mixture into 8 patties, and place on a greased baking sheet.
• heat a large skillet over medium-high heat, and coat with cooking spray. fry the patties for about 8 minutes on each side, or until browned and firm.

Sweet Potato Souffle I

Ingredients

• Servings: 8
• 3 cups mashed sweet potatoes
• 3/4 cup white sugar
• 1/3 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup flaked coconut
• 1/3 cup all-purpose flour
• 1 cup packed brown sugar
• 1 cup chopped walnuts
• 1/3 cup melted butter

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. spoon into a 2 quart oven proof baking dish.
• combine the coconut, flour, brown sugar, chopped nuts and melted butter. sprinkle over the top of the sweet potatoes.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes.

Chicken Taco Casserole

Ingredients

• Servings: 8
• 4 cups shredded, cooked chicken
• 2 (10.75 ounce) cans campbell's® condensed cream of chicken soup (regular or 98% fat free)
• 1 cup light sour cream
• 1 (10 ounce) can diced tomatoes and green chiles, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (1 ounce) envelope reduced-sodium taco seasoning mix
• 5 cups coarsely crushed tortilla chips
• 2 cups shredded cheddar cheese
• chopped tomato
• sliced green onion
• chopped fresh cilantro leaves

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• heat the oven to 350 degrees f. lightly grease a 13x9x2-inch baking dish. stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
• layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. layer with the remaining chicken mixture and tortilla chips. cover the baking dish.
• bake for 30 minutes. uncover the baking dish. sprinkle with the remaining cheese.
• bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

Beau Monde™ Dip

Ingredients

• Servings: 1.5
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1 tablespoon minced onion
• 1 teaspoon beau monde ™ seasoning
• 1 teaspoon dried dill weed
• 1 teaspoon dried parsley

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a small mixing bowl, combine sour cream, mayonnaise, onion, beau monde ™ seasoning, dill, and dried parsley. chill before serving.

maple pumpkin cheesecake

Ingredients

• Servings: 1
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter or margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1 (15 ounce) can pumpkin
• 3 large eggs
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• maple pecan glaze:
• 1 cup whipping cream
• 3/4 cup pure maple syrup
• 1/2 cup chopped pecans

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 325 degrees.
• combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
• in large bowl, beat cream cheese until fluffy. gradually beat in sweetened condensed milk until smooth. add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. pour into prepared pan.
• bake 1 hour and 15 minutes or until center appears nearly set when shaken. cool 1 hour. cover and chill at least 4 hours.
• to serve, spoon some maple pecan sauce over cheesecake.
• maple pecan glaze: in medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. stir in chopped pecans. cover and chill until served. stir before serving.

rhubarb cobbler

Ingredients

• Servings: 9
• 3/4 cup white sugar
• 2 tablespoons cornstarch
• 4 cups chopped rhubarb
• 1 tablespoon water
• 1 tablespoon butter, diced
• 1 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1 egg, beaten
• 2 tablespoons white sugar

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9 inch square baking dish.
• in a saucepan, mix 3/4 cup sugar and cornstarch. stir in the rhubarb and water. bring to a boil. cook and stir for 1 minute. transfer to the prepared baking dish. dot with butter, and sprinkle with cinnamon.
• in a medium bowl, sift together flour, 1 tablespoon sugar, baking powder, and salt. cut in the butter until the mixture resembles coarse crumbs.
• in a small bowl, mix the milk and egg. add all at once to dry ingredients, stirring just to moisten. drop by teaspoonfuls on top of the rhubarb mixture. sprinkle with sugar.
• bake for 20 minutes in the preheated oven, until crisp and lightly browned.