Zucchini Tortilla Casserole

Serves 12

4 medium tomatoes, chopped (about 2 1/2 C)
2 small zucchini, julienned
6 green onions, chopped
1 30 oz can black beans, or about 4 C, drained and rinsed
1 29 oz can enchilada sauce
1 pkg taco seasoning mix
2 C sour cream
1 C chicken broth or milk
12 6-inch corn tortillas, halved
4 C cheese, Jack, cheddar, Mexi-blend
1 T cilantro

Preheat oven to 375.

Grease one 9x13" and one 9x9" dish.

In medium bowl combine tomatoes, zucchini, onions, and beans.

Set aside 3/4 C enchilada sauce. With a wire whisk, beat remaining enchilada sauce, taco seasoning mix, chicken broth, and sour cream until smooth.

Spread a thin layer over the bottom of both baking dishes. Arrange half (8 in 9x13", 4 in 9x9") tortilla pieces over sauce, overlapping as necessary. Spoon half of vegi-bean mixture over tortilla pieces, followed by 1 1/3 C cheese, and half sauce mixture. Repeat layers, ending with reserved enchilada sauce, and cover baking dishes with foil.

Bake for 30 to 35 minutes, until thoroughly heated. Uncover, and sprinkle with reserved cheese. Continue baking 5 minutes or until cheese is melted. Sprinkle with cilantro.

Indian Cauliflower

This was great and a lentil rice pilaf really complimented it.
Serves 4-5

1/4 C butter
1T ground cumin
1 T ground coriander seed
2 T finely chopped fresh gingerroot
2 t minced garlic
1 t turmeric
1/2 t salt
1/2 C chicken broth
1 head (about 6 C) cauliflower, cut into 2 inch pieces
1 15-oz can (2 C) garbanzo beans, drained
1 can chopped green chilies
1 C peas
1/2 C sour cream
2 T chopped fresh cilantro

Melt butter in a 12 inch skillet until sizzling; add spices and salt. Cook over medium high heat 1 to 2 minutes, stirring constantly, until spices begin to brown. Add chicken broth, cauliflower, garbanzo beans and chilies. Stir to coat.

Pour mixture into crock pot. Cook on low for 3 to 4 hours or until cauliflower is tender. Fifteen minutes before serving, increase heat to high and add peas and sour cream. Continue cooking until peas are heated through. Sprinkle with cilantro when serving.

Pumpkin Dip

This is a great dip to serve with apples and pears, but you can also use it as a spread for pumpkin bread.

2 C powdered sugar
8 oz cream cheese
2 C or a 15 oz can pumpkin puree
1 1/2 t Thanksgiving Pumpkin Spice mix

Whip together sugar and cream cheese. Add remaining ingredients.

Enjoy!

Thanksgiving Pumpkin Spice Mix

Makes about 1/4 cup

Combine:
3 T ground cinnamon
3 t ground nutmeg
1 1/2 t ground ginger
1 1/2 t ground cloves

I multiplied this several times to have the mix on hand.

Broccoli Cheese Tarts

Great appetizers!
Makes 18 tarts

18 wonton skins
1 T butter, melted
1 egg
1 t flour
3/4 C broccoli
1/4 pimento, drained
1 C shredded cheddar cheese
1/4 t onion powder
1/4 thyme
1/8 t pepper

Preheat oven to 350 degrees.

Brush one side of each wonton skin with butter. Carefully press wonton skins, buttered side up, into greased muffin cups.

In a medium bowl, beat together egg and flour. Mix in onion powder, thyme, and pepper. Stir in remaining ingredients. Spoon into wonton lined cups.

Bake for 15 to 20 minutes or until filling is set and wonton skins are golden brown. Remove immediately from pans and serve warm.

Weeknight Rigatoni

Lately my weekdays have been busy, and if Abigail needs me to pay attention to her in the evenings, it's handy if dinner can be quick and easy. This was just that.

8-10 servings

16 oz box rigatoni pasta
4 stalks celery, chopped
2 carrots, shredded (1 C)
16 oz pkg sour cream
1 package dip mix
1 1/2 C cheddar cheese
1 1/2 jack cheese
1/2 C parmesan cheese
3/4 C milk
1 T basil
1/2 t black pepper
2 T butter
1/2 C Italian bread crumbs

Preheat oven to 375 degrees.

Cook pasta until tender; drain.

Combine pasta and remaining ingredients except for butter and bread crumbs. Pour into one 9"x13" or two 8"x8" ungreased baking dishes.

Melt butter, and mix with bread crumbs. Sprinkle over pasta.

Bake for 25 to 30 or until hot and bubbly.

Apple Cheddar Bread

Makes about 4 mini loaves (2" x 4") or 1 large (5"x 9")

1/4 C butter
2/3 C sugar
2 eggs
1/4 C applesauce
2 apples, chopped
1/2 C grated cheddar cheese
1/2 C walnuts (optional)
2 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt

Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add applesauce and mix well. Gently stir in apples, cheese and walnuts. Combine remaining ingredients in a separate bowl. Slowly add dry ingredients to rest of batter and stir just until moistened.

Pour into greased loaf pans. If using smaller pans, I find it helpful to use a very large cookie scoop.

Bake until a toothpick inserted in the center comes our clean, 25 minutes or so for smaller loaves, and 50 minutes for a large loaf. Cool in pans 1 or 2 minutes before removing to cooling rack.

Mocha Nut Cookies

This recipe is a real winner. It was a good thing I doubled it for a party, or they would have all been gone in a flash!
Makes about 5 dozen

1 C butter, softened
1/2 C sugar
2 t vanilla
1 3/4 C flour
1/3 baking cocoa
2 T instant coffee granules
1 C finely chopped walnuts
powdered sugar

Preheat oven to 325 degrees.

In mixing bowl, cream butter and sugar until light and fluffy. Add vanilla, coffee, cocoa, flour one at a time, beating well after each addition. Stir in walnuts. Dough will be stiff.

Drop rounded 1 inch balls 2 inches apart onto ungreased baking sheets. A small cookie scoop works really well.

Bake for about 14 minutes or until set. Cool on pans for a couple minutes before removing to wire racks.

Optional:
While still warm, roll cookies in powdered sugar.

Grits and Sausage Breakfast

Serves about 6

16 ounces bulk sausage, cooked and crumbled
3 cups water
3/4 cup grits
2 cups cheddar cheese
2/3 cup evaporated milk, or regular milk
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon hot sauce
2 large eggs, beaten

Preheat oven to 350 degrees.

Boil water in medium pot and slowly stir in grits. Cover; reduce heat to low. Continue cooking, stirring occasionally, until done. Remove from heat.

Add 1 1/2 cups cheese, milk, and seasonings. Stir until cheese is melted. Add the sausage and eggs; stir well.

Pour into greased 8" square baking dish.

Bake for 1 hour. Top with remaining cheese and bake for 5 or so minutes or until cheese is melted. After removing from the oven, let it set for about 10 minutes before serving.

Pumpkin Chocolate Chip Muffins

Makes about 24 muffins

3 cups flour
3/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 eggs
1 1/4 cups pumpkin
1 3/4 cups milk
1/4 cup melted butter
1/4 cup vegetable oil
1 cup chocolate chips
1 cup chopped nuts

Preheat oven to 400 degrees.

Combine dry ingredients in a medium bowl.

Combine wet ingredients in a large bowl. Stir in chocolate chips and nuts. Add dry ingredients and stir just until moistened.

Fill greased muffin cups nearly full. I use a large cookie scoop, which makes it easy and mess-free.

Bake 20 minutes, or until lightly browned. Cool in pan for 5 minutes, then transfer to cooling rack.

These are best served warm!