Tuesday Recipes

Here are today's yummy recipes. While the first two are desserts, the other four have a Mexican flair. And before you try figuring out what Mexican-themed day it is, it's simply one of those just worked out that way things. Enjoy!

DEEP DISH LEMON BLUEBERRY PIE

This comes from Tablespoon.com's newsletter, and begins, “Part blueberry pie, part lemon cheesecake inside two flake pie crusts!” Yum! Prep Time: 20 minutes; Total Time: 6 hr 10 min; Servings: 12

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Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

12 oz cream cheese, softened

3/4 cup plus 2 teaspoons sugar

1 egg

1 teaspoon grated lemon peel

1 tablespoon fresh lemon juice

4 cups fresh blueberries

1 tablespoon all-purpose flour

2 teaspoons milk

Directions

Heat oven to 350°F. Unroll 1 pie crust in 9-inch springform pan; press in bottom and up side of pan.

In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1/2 cup of the sugar. Decrease speed to low; beat in egg, blending just until smooth. Add lemon peel and juice; beat until smooth. Pour into crust-lined pan.

Toss blueberries with 1/4 cup of the sugar and the flour. Spoon on top of cream cheese mixture. Top with second crust; trim any excess crust. Pinch crusts to seal. Turn crust under, and flute. Cut slits in several places in top crust. Brush top crust with milk; sprinkle with remaining 2 teaspoons sugar.

Place foil or cookie sheet on oven rack below middle rack to catch any spillover. Place pie on middle oven rack; bake 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool 1 hour. Refrigerate about 4 hours or until completely chilled before serving. Cover and refrigerate any remaining pie.

LEMON CHEESECAKE SWIRL BLONDIES

This comes from Tablespoon.com's newsletter. It begins, “If you like lemon bars, you'll love these quick-fix blondies made with Betty Crocker™ sugar cookie mix. The combination of tangy lemon curd and creamy cheesecake makes for one incredible treat!” Prep Time: 20 min; Total Time: 4 hr 0 min; Makes 12 servings

To view this online, click here.

Ingredients1 pouch Betty Crocker™ sugar cookie mix

1/2 cup unsalted butter, softened

1/4 cup sour cream

2 eggs

1 package (8 oz) cream cheese, softened

2 tablespoons granulated sugar

1 jar (10 oz) lemon curd

Powdered sugar

Directions

Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, leaving a few inches overhanging on each side. Spray with cooking spray; set aside.

In medium bowl, mix cookie mix, softened butter, sour cream and 1 of the eggs. Spread two-thirds of the mixture into pan.

In small bowl, beat cream cheese with remaining egg, the granulated sugar and 2 tablespoons of the lemon curd. Spread mixture evenly over cookie layer. Drop remaining lemon curd by dollops over cream cheese mixture; swirl with a knife. Drop remaining cookie dough by dollops on top.

Bake 35 to 40 minutes or until edges are golden and center is set. Cool completely. Cover with plastic wrap; refrigerate at least 2 hours before cutting and serving. Can be made ahead and refrigerated overnight. Serve sprinkled with powdered sugar.

MEXICAN RICE

This comes from FamilyTime.com, and begins, “A 'side of Mexico' sure to enhance any Mexican meal.” Serves: 8; Prep Time: 5 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

2 tablespoons butter or margarine

1 cup long grain white rice

1/2 cup onion, chopped

2 cloves garlic, finely chopped

1 16-oz. Jar ORTEGA® Thick & Chunky Salsa, medium

1 1/4 cups water

1 large carrot, peeled and shredded

1/2 cup frozen peas, thawed (optional)

Directions

Melt butter in large saucepan over medium heat. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. Stir in salsa, water, carrot and peas. Bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.

Note: For a quick-cook Mexican Rice, use 4 cups instant rice instead of 1 cup long-grain white rice, and 2 1/2 cups water instead of 1 1/4 cups water. After salsa mixture comes to a boil, cook for time recommended on instant rice package.

SLOW COOKER MEXICAN CORN

This comes from Tablespoon.com, and begins, “Try this easy summer side for your next BBQ!” Prep Time: 10 min; Total Time: 4 hr. 0 min; Serves 12

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Ingredients

1 (12 count) bag Green Giant™ Niblets™ frozen sweet corn

8 tablespoons butter, softened

2-3 ounces Old El Paso™ Green Chiles

2 teaspoons Old El Paso™ taco seasoning mix

Salt and pepper, to taste

Fresh chopped cilantro, for serving

Directions

Add butter to a bowl and mix with the Old El Paso™ Green Chiles and Old El Paso™ Taco Seasoning. Add salt and pepper to taste.

Cut 12 squares of tin foil, big enough to wrap each ear of corn completely.

Place a piece of frozen corn on each square of tin foil. Spread a little flavored butter over each piece of corn. Wrap the pieces of corn up tightly in the foil and place in the bowl of your slow cooker. Turn the slow cooker to Low, cover and cook for 4-5 hours.

Remove the foil and sprinkle with fresh cilantro. Enjoy warm!

MEXICAN CHOCOLATE CAKE

This is from Linda Larsen, About.com's Busy Cooks expert. She writes, "Did you know that the combination of chocolate and cinnamon is a classic Mexican dessert flavor? This fabulous Mexican Chocolate Cake is perfect for a Cinco de Mayo celebration." Prep Time: 25 minutes; Cook Time: 25 minutes; Total Time: 50 minutes; Yield: 16 servings

To view this online, click here.

Ingredients

4 (1 oz.) squares unsweetened chocolate

1/2 cup butter

1 cup hot water

2 cups flour

2 cups sugar

1 tsp. cinnamon

pinch of salt

1/3 cup buttermilk

1-1/4 tsp. soda

2 eggs, beaten

1 tsp. vanilla

2 (1 oz.) squares unsweetened chocolate

1/4 cup butter

8 Tbsp. milk

4 cups powdered sugar

1/4 tsp. cinnamon

2 tsp. vanilla

Preparation

Preheat oven to 350 degrees. In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil. Remove from heat and add flour, sugar, cinnamon, and salt. Mix well with a wire whisk or eggbeater. Then stir in buttermilk, soda, eggs and vanilla and beat until smooth. Pour into 13x9" pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip. Make the frosting while the cake is in the oven.

While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, 1/4 tsp. cinnamon, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable.

When the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool.

PUMPKIN CHILI MEXICANA

This comes from the Very Best Baking newsletter from Nestle. Prep time: 10 minutes; Cooking Time: 40 minutes; Makes 6 servings; skill level: easy.

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Ingredients

2 tablespoons vegetable oil

1/2 cup chopped onion

1 cup chopped red bell pepper

1 clove garlic, finely chopped

1 lb. ground turkey

2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

1 can (15 oz.) tomato sauce

1 can (15.25 oz.) kidney beans, drained

1 can (4 oz.) diced green chiles

1/2 cup loose-pack frozen whole-kernel corn

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

Directions

Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.

Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.