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

To view this online, click here.

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

To view this online, click here.

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.

To view this online, click here.

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.

Friday Food

Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!

CHERRY VANILLA CRISP

This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)

Anyway, this recipe yields 8 to 10 servings.

To view this online, click here.

Ingredients

4 cups fresh pitted cherries

1/4-1/2 cup granulated sugar*

2 tablespoons cornstarch

1 tablespoon vanilla bean paste or extract

1 stick plus 1 tablespoon of butter, melted (9 tablespoons)

3/4 cup brown sugar

3/4 cup old-fashioned whole-rolled oats (not quick cook or instant)

3/4 cup all-purpose flour

pinch of cinnamon

pinch of salt

Instructions

Preheat oven to 350F.

In an 8x8 baking dish or 9 inch pie dish, gently toss together the cherries, sugar, cornstarch and vanilla.

In a small bowl, toss together the brown sugar, oats, flour, cinnamon, pinch of salt and melted butter. Stir with a fork until evenly moistened and crumbly. Sprinkle over the cherries.

Place baking dish on top of a cookie sheet to prevent drips. Bake for 45-55 minutes, or until fruit is bubbly and the topping is crispy and golden.

Serve warm with vanilla ice cream!

GROWN UP MAC AND CHEESE

This comes from Ina Garten, The Food Network's Barefoot Contessa. Total Time: 1 hr 10 min; Prep: 10 min; Cook: 1 hr; Yield: 2 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ina-garten/grown-up-mac-and-cheese-recipe.print.html?oc=linkback

Ingredients

4 ounces thick-sliced bacon

Vegetable oil

Kosher salt

2 cups elbow macaroni or cavatappi

1 1/2 cups milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 ounces Gruyere cheese, grated

3 ounces extra-sharp Cheddar, grated

2 ounces blue cheese, such as Roquefort, crumbled

1/4 teaspoon freshly ground black pepper

Pinch nutmeg

2 slices white sandwich bread, crusts removed

2 tablespoons freshly chopped basil leaves

Directions

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

BERRY RHUBARB CRUMB PIE

This comes from The Baker Chick. Yields 1 9-inch pie.

To view this online, click here.

Ingredients

1 Single Layer of Pie Crust

6 cups of berries, sliced if needed (I used strawberries, raspberries and blackberries)

1 cup of diced rhubarb

zest of 1 lemon

1 cup sugar

1/4 cup instant tapioca

heavy cream or milk for brushing on the crust

For the topping:

1 cup flour

1/3 cup brown sugar

3 1/2 tablespoons butter, melted

Instructions

Preheat oven to 425F. In a large bowl gently toss the berries with the tapioca, sugar, and lemon zest- set aside.

Roll the Pie Crusts out to an 11 inch round and drape it into a 9 inch pie dish. Trim and crimp the edges. Pour the berries into the crust.

In a medium-sized bowl, combine the flour, brown sugar, and butter. Stir together until crumbly. Sprinkle over the top of the pie.

Bake at 425F for 15 minutes and then reduce the heat to 350F. Bake for another 30-35 minutes or until the crust and crumble are golden. (I suggest placing a cookie sheet under the pie to catch any juicy drips.)

Let the pie cool before slicing. (The cooler the pie, the more solid the slice will be!)

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.

ROSEMARY RATATOUILLE FRITTATA

This one starts off, "Most ratatouille recipes call for seasoning the vegetable combination with a blend of herbs. Here, the mixture is flavored simply with fresh rosemary so that the vegetables take center stage." It can be viewed online here.

2 Tbs. olive oil

3 cloves garlic, minced (1 Tbs.)

2 tsp. finely chopped fresh rosemary, plus 4 small sprigs for garnish

1 small Japanese eggplant (4 oz.), cubed

1 small zucchini (4 oz.), cubed

1 small onion, diced (1 cup)

1/2 large red bell pepper, cubed

1/2 cup canned crushed tomatoes

2 1/2 tsp. red wine vinegar, divided

8 large eggs

Preheat oven to 400°F. Coat ovenproof nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add garlic and chopped rosemary. Cook 30 seconds. Add eggplant, zucchini, onion, and bell pepper. Sauté 2 minutes. Add tomatoes, 1 tsp. vinegar, and 1/2 cup water. Cover; cook 8 minutes.

Whisk together eggs and remaining 1 1/2 tsp. vinegar in bowl.

Scrape ratatouille into bowl. Recoat skillet with cooking spray, and return to medium-high heat. Pour in eggs, and cook 1 minute. Spoon 2 cups ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.

Loosen frittata from skillet using heat-proof spatula. Slide out onto platter. Cut into 4 wedges, garnish each with rosemary sprig, and serve.

nutritional information Per Wedge: Calories: 219; Protein: 14 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 8 g; Cholesterol: 372 mg; Sodium: 172 mg; Fiber: 2 g; Sugar: 3 g; Gluten-Free

CHICKEN CORDON BLEU

Thi begins, “This recipe was once the ultimate in gourmet dining. The ham-and-cheese stuffed chicken breasts are still delicious in their low-fat form!”

Serves: 6

Source: 1,001 Recipes For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/318.shtml

Ingredients

6 boneless, skinless chicken breast halves (4 ounces each)

4 ounces sliced fat-free Swiss cheese

3 ounces lean smoked ham

Flour

2 egg whites, beaten

1/3 cup unseasoned dry bread crumbs

Vegetable cooking spray

Directions

Pound chicken breasts with flat side of meat mallet until very thin and even in thickness. Layer cheese and ham on chicken breasts, cutting to fit. Roll up chicken and secure with toothpicks.

Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes.

Place chicken in baking pan. Bake at 350 degrees, uncovered, until cooked through, about 30 minutes.

Nutritional Information Per Serving: Calories: 210; Protein: 34.6 g; Fat: 3.9 g; Sodium: 540 mg; Cholesterol: 73.2 mg; Carbohydrates: 6.3 g; Exchanges: 4 Meat