Green Chile Souffle & Friends

Ingredients

  • 1 lb Jack Cheese
  • 1 cup Milk
  • 1 cup Flour
  • 2 cups Cottage Cheese
  • 6 Eggs lightly beaten
  • ½ tsp Salt
  • 1 cup melted Butter
  • 1 4oz can Green Chiles

Directions

Combine all ingredients except butter. Pour half the butter in a 9X13 pan. Fill the pan with the mixture and then pour the remaining butter over the top. Bake at 375° for 45 minutes.

 

Sausage and Egg Casserole

Ingredients

  • 1 lb Sausage cooked
  • 1 small Onion finely chopped
  • 1 tsp Garlic
  • 12 large Eggs beaten
  • ¼ tsp Salt
  • dash of Pepper
  • 1 ¼ cup Milk
  • ½ tsp Mustard
  • 1 ½ cups Shredded Cheese

Directions

Saute onion in cooking sausage. Add all other ingredients and pour into 9X13 pan. Bake at 350° for 30-40 minutes

Bacon, Egg, and Cheese Casserole

Ingredients

  • 2 tbsp Butter
  • ½ cup finely chopped Onions
  • ⅓ cup Milk
  • 12 large Eggs beaten
  • 1 cup shredded Cheese
  • 4 slices Bacon cooked and crumbled (diced ham may substitute)

Directions

Saute onions in butter. Combine remaining ingredients in 9X13 greased pan. Bake at 350° for 30 minutes.

Brown Sugar Carrots

Ingredients

  • 8 Carrots peeled and sliced
  • 2 tbsp Water
  • 2 tbsp Butter
  • Salt and Pepper
  • ¼ cup Brown Sugar (¼ to ½ cup maple syrup may be substituted)

Directions

Place carrots and water in a microwaveable dish and microwave on high for 4 minutes. Add butter and lightly salt and pepper then add brown sugar. Microwave on high an additional 4 minutes or until carrots are cooked.

Corn Chowder

Ingredients

  • ¼ cup All-Purpose Flour
  • 1 cup Water
  • 2 ½ cup Milk (skim or 1% work just fine and lighten it up considerably)
  • 2 regular-sized Chicken Bouillon Cubes, or 2 tsp Chicken Base
  • ½ lb. Bacon (optional)
  • 1 small Onion, minced
  • 2 Red Potatoes, diced into small cubes
  • 2-3 cloves Garlic, minced
  • 1 can Corn, drained or about 1 ½ cups Frozen Fresh Corn
  • Salt and Pepper to taste
  • A few dashes of Hot Sauce (like Tabasco or Cholula)

Directions

Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. Start with about ¼ tsp., give it a few minutes, and then add more if you need it.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want.

Serves 6-8.

Raspberry Jello Salad

Ingredients

  • 2 cups Crushed Pretzels
  • 2 tbsp sugar
  • ½ cup Melted Butter
  • 8 oz Cream Cheese
  • 1 cup Powdered Sugar
  • 12 oz Cool Whip
  • 2 ½ cups Water
  • 6 oz package Raspberry Jello
  • 10 oz Frozen Raspberries

Directions

Mix pretzels, sugar, and butter in 9×13 pan and bake at 325° for 10 minutes to create a crust. Make the cream filling while the crust cools by mixing the cream cheese, powdered sugar, and cool whip. Make the jello filling by boiling the water and mixing in the raspberry jello. Stir in the frozen raspberries and place in the fridge to cool. After the crust has cooled cover it with the cream filling. When the jello filling is almost set pour it over the crust and cream filling.

Fast and Easy Bean Dip

Ingredients

  • 2 cups Pinto Beans (canned, or already cooked from dry)
  • ¼ cup Mayonnaise or Salad Dressing
  • 1 clove Garlic; finely chopped
  • Salt and Pepper to taste

Directions

Combine all ingredients into tall blending cup. Twist cup into base, push down, and pulse until desired consistency is reached. Add chili or cayenne pepper if desired for an extra kick.