Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six recipes to help you through the day, including Cherry-Mallow Cake and Hearty Turkey Chili. Enjoy!

KENTUCKY CORN PUDDING

I got this in an email several years ago…ah, yes, that infamous long-since-forgotten-emailing-list. Very yummy. My late step-father was from Kentucky. I would have loved to have made this for him one last Christmas.

This recipe begins, “Corn on the cob was sometimes served at Christmas, but more often we had our corn the old southern way, as corn pudding. Great for a Thanksgiving as well.”

Serves 6 to 8

1 pint fresh corn, with pulp scraped from cob

2 egg yolks

1 1/2 tablespoons flour

1 cup whole milk

1 tablespoon sugar

1 tablespoon butter, melted

1/2 teaspoon salt

1/8 teaspoon black pepper

2 egg whites, beaten to stiff peaks

Preheat oven to 350°F.

Combine corn, egg yolk, flour, milk, sugar, butter, salt and pepper. Mix well.

Fold in egg whites. Turn into a buttered baking dish and bake in preheated 350°F oven for 30 to 35 minutes or until set.

QUICK PASTA PESTO

This was in a Weight Watchers' email several years ago. The recipe begins, “Pasta with cheese and cream sauces can rack up a lot of empty calories, but make simple substitutions, like swapping cream for evaporated skim milk, and you can enjoy your favorite pasta dishes anytime.”

POINTS® Value: 8; Servings: 4; Preparation Time | 5 min; Cooking Time: 10 min; Level of Difficulty: Easy

Ingredients

3 Tbsp pesto sauce, sun-dried tomato variety preferred

3 cup mixed vegetables, chopped, fresh or frozen

1 cup fat-free evaporated milk

4 cup cooked pasta

1 oz part-skim mozzarella cheese, shredded

Directions

Heat a large nonstick pan coated with cooking spray. Add pesto sauce and vegetables; cook, stirring until softened, about 2 minutes.

Add milk, bring to a boil and simmer for 4 to 5 minutes. Stir in pasta and cheese; cook until heated through. Yields about 1 1/2 cups per serving.

CHERRY-MALLOW CAKE

This recipe is from the infamous long-since-forgotten-emailing-list and begins, “This cake is a snap to make because you use a mix. As the marshmallows melt, they rise to the top and make a glaze.”

Prep. time: 15 minutes; Cooking time: 45 to 50 minutes; Serves: 15

Ingredients

4 cups miniature marshmallows, (about 3/4 of a 10-1/2 ounce package)

1 package (18-1/4 ounces) yellow cake mix

1 can (21 ounces) cherry pie filling

Directions

Preheat the oven to 350 degrees F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Lay the marshmallows evenly over the bottom of the pan.

Prepare the cake mix according to the package directions. Pour the batter over the marshmallows. Spoon the cherry filling evenly over the cake batter.

Remove pan from oven and cool on wire racks.

After the cake is cool, cut into squares.

SLOW-COOKER BEEF & BROCCOLI

This comes from Delish, and begins, “The tender beef melts in your mouth.”

Total Time: 4 hours 30 minutes; Prep Time: 10 minutes; Level: Easy; Serves 4-6

To view this online, click here.

Ingredients

1 1/2 lb. sirloin steak, thinly sliced

1 c. low-sodium beef broth

1/2 c. low-sodium soy sauce

1/2 c. brown sugar

3 tbsp. sesame oil

1 tbsp. sriracha

3 cloves garlic, minced

3 green onions, thinly sliced, plus more for garnish

2 tbsp. cornstarch

2 c. broccoli florets

Sesame seeds, for garnish

Cooked jasmine rice, for serving

Directions

In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.

Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.

When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.

Garnish with sesame things and green onions and serve over rice.

CLASSIC LASAGNA

This comes from FamilyTime, and begins, “It's all about the layering when you make lasagna and is so easy when you start with a sauce already made and delicious.”

Serves: 12 servings (about 1 1/2 cups each); Prep Time: 30 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

3 cups ricotta cheese

12 ounces shredded mozzarella cheese (about 3 cups)

3/4 cup grated parmesan cheese

2 eggs

1 pound ground beef

1 jar (45 ounces) Prego® Three Cheese Italian Sauce

12 lasagna noodle, cooked and drained

Directions

Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.

In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.

Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.

Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.

Tip: To freeze, prepare lasagna but do not bake. Cover tightly with foil and freeze. Bake frozen lasagna uncovered at 350°F. for 1 hour 15 minutes or until hot. Or, refrigerate 24 hours to thaw. Bake thawed lasagna uncovered at 350°F. for 50 minutes or until hot. Let stand for 10 minutes.

HEARTY TURKEY CHILI

This comes from GE Appliances and can be viewed online here.

Ingredients

1 lb ground turkey

1 medium onion, chopped

2-15oz. cans chili-ready beans in chili gravy

1-12oz bottle beer (can use non-alcoholic)

1-14 1/2 oz can diced tomatoes (chili ready)

1/2 c. chili sauce

1 teaspoon chili powder

1 teaspoon Cajun seasoning

1/4 teaspoon garlic salt

Directions

In a large saucepan, brown turkey and onion over medium/high heat until turkey is no longer pink and onions are tender.

Add meat to slow cooker.

Stir in undrained beans, beer, undrained tomatoes, chili sauce, chili powder, Cajun seasoning and garlic salt.

Cook in slow cooker on low for 4 hours.

CHEF'S NOTES:

If you are in a hurry, you can add the ingredients to a Dutch oven, cover and cook on stovetop over medium heat for 30 minutes, stirring occasionally. Flavors will not develop as fully, but dinner is done much quicker!