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ENCHILADA BAKE




Crust: 

4 ounces cream cheese, softened 
2 eggs 
1/2 teaspoon Taco Seasoning 
8 ounces cheddar cheese, shredded 
1/4 ounce tortilla chips, finely crushed *

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.

Topping: 
1 pound ground beef 
1 tablespoon Taco Seasoning 
1/2 batch Red Enchilada Sauce (about 1 cup) 
8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Makes 8 servings

Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

The addition of the tortilla chips makes a big difference in this dish and adds less than a carb per serving. I was making the crust for my Enchilada Bake recipe and threw the crushed chips in on a whim. I wasn't even sure if such a tiny bit would be noticeable but was pleasantly surprised to find that they add a nice corn tortilla flavor.


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Macaroni & Cheese Bites



Ingredients

1 lb. elbow macaroni
3 Tbsp. butter
4 Tbsp. flour
1-1/2 cup milk (skim works fine)
3 packed cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated, plus more for sprinkling on top
2 extra large egg yolks
1/2 teaspoon salt
1/4 teaspoon nutmeg, freshly grated

Directions

Cook the pasta according to the package directions and drain well.
Preheat oven to 425 degrees. Spray a nonstick mini muffin pan with cooking spray. Set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2 -3 minutes until thickened. Add cheddar and Parmesan cheeses and stir to melt. Remove from heat and stir in egg yolks, salt and nutmeg. Stir in macaroni.

Spoon slightly rounded tablespoons of macaroni and cheese into the prepared mini muffin pan. Each cup should be filled to the top. Pack each one down gently. Sprinkle with remaining Parmesan cheese.

Bake for about 10 minutes until golden and sizzling. Let cool for 5 minutes.
Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve.
*If you’re not serving these immediately, simply store on a baking sheet, cover with aluminum foil and refrigerate. Reheat at 400 degrees for 10 minutes prior to serving.

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Double Cheese and Bacon Egg Biscuits



INGREDIENTS

4 large eggs
2 tablespoons milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese
1 can refrigerated biscuits, 10 count
6 strips cooked bacon, crumbled
1/4 cup shredded cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F. Place eggs into mixing bowl and add milk, salt and pepper. Whisk to combine then stir in feta cheese. Press each biscuit round into 10 regular size muffin cups that have been sprayed with cooking spray. Bake for 6 minutes, remove from oven and with the end of a wooden spoon press centers of dough to make room for egg mixture. Pour in egg mixture into each partially baked biscuit, top evenly with crumbled bacon and shredded cheese. Bake for 12 to 15 minutes or until eggs are set. Remove and enjoy.
10 individual servings

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Brown Sugar Carmel Pound Cake



Ingredients

1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. 

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Marbled Pound Cake



Ingredients

1-1/4 cups butter or margarine, softened
2-1/2 cups sugar
5 large eggs
2-2/3 cups all-purpose flour
1-1/4 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 tsp. vanilla extract
1/4 cup cocoa
Sifted powdered sugar

Instructions

Beat butter in a large mixin bowl at medium speed about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour. Mix at low speed after each addition just until blended. Stir in vanilla.

Remove 2 cups batter, and stir in cocoa. Spoon one-third of remaining batter into a greased and floured 13-cup Bundt pan; top with half of chocolate batter. Repeat layers, ending with plain batter. Gently swirl batter with a knife to create a marbled effect.

Bake at 325 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Sprinkle with powdered sugar.

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Quicker than rice krispie treats and tastier than Reese's



Ingredients

3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar
1/2 cup white corn syrup
6 ounces chocolate chips

Directions


Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.

Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).

Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm

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SHRIMP and CRABMEAT ETOUFFEE



2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon Granulated Garlic
2 1/2 cup chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon Cayenne Pepper, or to taste
2 teaspoons Tabasco sauce
1 1/2 lb shrimp, peeled and deveined
1 1/2 lb lump crabmeat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley

3 cups cooked Basmati or brown rice

In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.

Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
Serve over rice.
Makes 8 servings

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