Mexican Black Bean Lasagna
15 ounce can black beans, drained and rinsed
15 ounce can whole kernel corn, drained and rinsed
2 10-ounce cans diced tomatoes with green chilis, drained
1 cup ricotta cheese
½ cup sour cream
½ teaspoon ground cumin
8 6” corn tortillas
1 cup Mexican-style cheese blend
Preheat oven to 375. Spray a 9x5” loaf pan with nonstick cooking spray. In a large bowl, combine beans, corn and tomatoes. In a small bowl, stir together ricotta, sour cream, and cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup ricotta mixture over tortillas. Top with about ½ cup black bean mixture. Sprinkle with ¼ cup cheese. Repeat layers 3 times. Bake 20 minutes or until heated through and cheese is melted.
Tiramisu Mousse Cheesecake
Tiramisu Mousse Cheesecake
40 vanilla wafers, finely crushed
3 tablespoons melted butter
Four 8 ounce packages cream cheese, softened & divided
¾ cup sugar
6 tablespoons brewed strong coffee, cooled & divided
3 eggs
1/3 cup milk
One 3.4 ounce package vanilla instant pudding
2 cups thawed whipped topping, divided
½ square semi-sweet chocolate, coarsely grated
fresh raspberries
Preheat oven to 325. Mix vanilla wafer crumbs and butter; press onto bottom of 9x13 pan. Beat 3 packages cream cheese, sugar and 1 tablespoon coffee in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; bake 28 minutes or until center is almost set. Cool completely. After cheesecake is cooled, beat remaining cream cheese in medium bowl with mixer until creamy. Add milk and remaining coffee, mix well. Add dry pudding mix; beat 2 minutes. Stir in 1 ½ cup whipped topping. Spread over cheesecake; top with grated chocolate. Refrigerate 4 hours. Garnish with remaining whipped topping and fresh raspberries just before serving.
40 vanilla wafers, finely crushed
3 tablespoons melted butter
Four 8 ounce packages cream cheese, softened & divided
¾ cup sugar
6 tablespoons brewed strong coffee, cooled & divided
3 eggs
1/3 cup milk
One 3.4 ounce package vanilla instant pudding
2 cups thawed whipped topping, divided
½ square semi-sweet chocolate, coarsely grated
fresh raspberries
Preheat oven to 325. Mix vanilla wafer crumbs and butter; press onto bottom of 9x13 pan. Beat 3 packages cream cheese, sugar and 1 tablespoon coffee in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; bake 28 minutes or until center is almost set. Cool completely. After cheesecake is cooled, beat remaining cream cheese in medium bowl with mixer until creamy. Add milk and remaining coffee, mix well. Add dry pudding mix; beat 2 minutes. Stir in 1 ½ cup whipped topping. Spread over cheesecake; top with grated chocolate. Refrigerate 4 hours. Garnish with remaining whipped topping and fresh raspberries just before serving.
Caramel-Pecan Brownies
Caramel-Pecan Brownies
4 squares unsweetened chocolate
¾ cup butter
2 cups sugar
4 eggs
1 cup flour
14 oz. Caramels
1/3 cup whipping cream
2 cups pecan halves
Preheat oven to 350. Line a 13x9” pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave chocolate and butter in large microwaveable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar and eggs; mix well. Stir in flour until well blended. Spread half the batter into prepared pan. Bake 25 minutes or until top is firm to the touch. Microwave caramels and cream in medium microwaveable bowl on high 2 minutes or until caramels begin to melt.. Stir until caramels are completely melted. Stir in 1 cup nuts. Spread caramel mixture over brownie layer in pan; cover caramels with remaining brownie batter. Sprinkle with remaining nuts. Bake 30 minutes or until top is firm to the touch. Cook in pan on wire rack. Lift brownies from pan with foil handles before cutting into squares.
4 squares unsweetened chocolate
¾ cup butter
2 cups sugar
4 eggs
1 cup flour
14 oz. Caramels
1/3 cup whipping cream
2 cups pecan halves
Preheat oven to 350. Line a 13x9” pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave chocolate and butter in large microwaveable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar and eggs; mix well. Stir in flour until well blended. Spread half the batter into prepared pan. Bake 25 minutes or until top is firm to the touch. Microwave caramels and cream in medium microwaveable bowl on high 2 minutes or until caramels begin to melt.. Stir until caramels are completely melted. Stir in 1 cup nuts. Spread caramel mixture over brownie layer in pan; cover caramels with remaining brownie batter. Sprinkle with remaining nuts. Bake 30 minutes or until top is firm to the touch. Cook in pan on wire rack. Lift brownies from pan with foil handles before cutting into squares.
Chicken Vegetable Marinara
Chicken Vegetable Marinara
2 slices bacon, chopped
1 lb. Boneless skinless chicken breasts, cut into 1” cubes
2 teaspoons dried oregano
3 large carrots, diagonally sliced
3 cups fat-free reduced-sodium chicken broth
14 oz. Jar marinara sauce
2 cups multigrain rotini pasta, uncooked
2 zucchini, quartered lengthwise, cut into 1/2” thick slices
½ cup Italian three-cheese blend
Cook and stir bacon in large saucepan on medium heat 4 minutes or until crisp. Using slotted spoon, transfer bacon to medium bowl. Reserve 2 teaspoons drippings in pan. Add chicken and oregano to drippings in pan; cook and stir 4 minutes or until chicken is no longer pink. Add to bacon, set aside. Add carrots to saucepan; cook and stir 2 minutes. Add broth, marinara sauce and pasta; stir. Bring to boil on high heat; simmer on medium-low heat 12 minutes. Stir in zucchini and chicken mixture; simmer 8-10 minutes or until pasta and vegetables are tender and chicken is done. Top with cheese.
2 slices bacon, chopped
1 lb. Boneless skinless chicken breasts, cut into 1” cubes
2 teaspoons dried oregano
3 large carrots, diagonally sliced
3 cups fat-free reduced-sodium chicken broth
14 oz. Jar marinara sauce
2 cups multigrain rotini pasta, uncooked
2 zucchini, quartered lengthwise, cut into 1/2” thick slices
½ cup Italian three-cheese blend
Cook and stir bacon in large saucepan on medium heat 4 minutes or until crisp. Using slotted spoon, transfer bacon to medium bowl. Reserve 2 teaspoons drippings in pan. Add chicken and oregano to drippings in pan; cook and stir 4 minutes or until chicken is no longer pink. Add to bacon, set aside. Add carrots to saucepan; cook and stir 2 minutes. Add broth, marinara sauce and pasta; stir. Bring to boil on high heat; simmer on medium-low heat 12 minutes. Stir in zucchini and chicken mixture; simmer 8-10 minutes or until pasta and vegetables are tender and chicken is done. Top with cheese.
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