Sheet Pan Quesadillas

Sheet Pan Quesadillas 

Source: https://www.jocooks.com/recipes/sheet-pan-quesadilla/#wprm-recipe-container-33687 

Prep Time: 10minutes 

Cook Time: 37minutes 

Total Time: 47minutes

 Serves 12

Ingredients
8 large tortillas (burrito size)
2 tablespoon olive oil
1 medium onion (chopped)
1 medium green bell pepper (chopped)
1 pound chicken breast (boneless and skinless, cut into small pieces)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
15 ounce black beans (1 can, drained and rinsed)
¾ cup corn kernels (canned, drained and rinsed)
2 cup Monterey Jack cheese (shredded)
1 cup cheddar cheese (shredded)

Instructions

1. Prep the oven: Preheat the oven to 425°F. Spray an 18×13-inch sheet pan with cooking spray. 2. Make the chicken filling: In a large skillet heat the olive oil. Add the onion, bell pepper to the skillet and cook for 3 minutes until the onion begins to soften and gets translucent. Add the chicken, chili powder, cumin, smoked paprika, garlic powder, salt and pepper to the skillet, stir well and cook for 5 to 7 minutes until the chicken is cooked through. Stir in the black beans and corn kernels and cook for an additional 2 minutes until the beans heat through.
3. Layer the bottom tortillas: Place 6 of the flour tortillas around the edges of the sheet pan, with the tortillas hanging halfway over the edge of the pan, leaving a gap in the center. Place 1 tortilla in the bottom center gap.
4. Add the filling: Evenly spread the meat mixture over the tortillas. Sprinkle with the two cheeses evenly over the meat mixture.
5. Finish assembling the quesadilla: Place the last tortilla in the center of the mixture. Carefully begin folding the tortillas that are hanging over the edge of the pan, towards the middle. Place a second sheet pan on top of the folded tortillas and press down a bit.
6. Bake: Transfer the baking sheets to the oven and bake for 20 minutes. Remove the top sheet pan and bake for an additional 5 minutes until the top is golden brown.
7. Serve: Remove the sheet pan from the oven and allow the quesadilla to slightly cool before cutting it into servings. Serve with sour cream, salsa, pico de gallo, or guacamole if desired.


Notes
1. Don’t forget to place the top pan on the quesadilla, you need it so that the quesadilla bakes and gets brown on both sides.
2. Use beef or pork instead of chicken, if you prefer.
3. Skip the protein all together if looking for a vegetarian version.
4. Store this quesadilla in an airtight container in the fridge for up to 3 days. Be sure to reheat on the stove or oven if you want to prevent the tortillas from getting soggy.
5. You can also freeze leftover quesadilla, just be sure to wrap each quesadilla individually in parchment paper, then place in a freezer bag and freeze for up to 4 months.

Steamed Broccoli

 Steamed Broccoli 

Source: https://recipeforperfection.com/how-to-steam-broccoli-without-a-steamer-basket

Prep Time: 5 minutes
Cook Time: 5 minutes
 Total Time: 10 minutes 

Ingredients
1 bunch fresh broccoli
1 1/2 cups water 

Directions
Wash the broccoli. Chop the florets off the stalk, then discard the stalk. Cut down any large florets to match the size of the others.
In a 3.5 quart pot (with a lid), add the water and the broccoli florets. Cover with the lid and bring to a boil over high heat.
Once the water boils vigorously, reduce the heat to medium. Cook for 5 to 6 minutes, or until the broccoli florets are easily pierced with a fork but not limp.
Drain into a colander.

Ham Pineapple Rice Casserole

Ham Pineapple Rice Casserole

Source: Margaret Barrus

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients
1 can (20 ounces) pineapple tidbits
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/4 teaspoon pepper
3 cups cooked rice
2 cups cubed fully cooked ham
1 cup chopped green pepper
2/3 cup shredded Swiss cheese
1/3 cup chopped onion

Directions
Drain the pineapple, reserving 1/2 cup juice; set pineapple aside. In a large bowl, combine the mayonnaise, salt, mustard, pepper and reserved pineapple juice; mix well.
Fold in the rice, ham, green pepper, 2/3 cup of Swiss cheese, onion and pineapple.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Bake, uncovered, for 10 minutes or until heated through and the cheese is melted. Yield: 6 servings.

Winter Squash Rolls

Winter Squash Rolls

Prep: 30 minutes 

Cook: 45 minutes
Total Time: 3 hours

1 1/2 cups cubed winter squash
1 cup scalded milk
2 (.25 ounce) packages active dry yeast
 1/2 cup warm water (110 degrees F)
6 cups all-purpose flour
1/2 cup white sugar
2 teaspoons salt
1/2 cup shortening

Preheat oven to 400 degrees F.

In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.

Scald the milk (heat it to a temperature of 180-190°F): Pour the milk into a heavy-bottomed saucepan to prevent scorching. Heat the milk over medium-low to medium heat, stirring frequently using a whisk or spoon to ensure even heating and prevent a protein "skin" or film from forming on the surface or bottom of the pan. Monitor the milk closely. When the milk starts bubbling, remove from heat. Let it cool to 110 degrees before using! (It can kill the yeast if it's too hot!) 

In a small bowl, dissolve yeast in warm water.

In a large bowl, combine 5 cups flour, sugar and salt.

Stir in the yeast mixture, shortening, squash and milk. Mix well.

Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
 Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
 Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

Chicken Pot Pie (or Vegetarian)

Deep-Dish Chicken Pot Pie Recipe

Prep: 25 minutes
Cook: 30 minutes
Total time; 55 minutes

Ingredients
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Directions
1 Heat oven to 375°F.
2 Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
3 Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
4 Bake 30 min. or until golden brown.

Tips:
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Meatless Pot Pie

I was looking for a meatless version of pot pie and came across this recipe:https://buildyourbite.com/deconstructed-veggie-pot-pie/#wprm-recipe-container-14645
I didn't want to use biscuits, so I followed the directions for the filling and then used pie crust and baked as directed in the chicken pot pie recipe.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6


Ingredients
1 onion, diced
2.5 tsp garlic powder
20 oz frozen mixed vegetables (corn, carrot, peas, green beans)
10 oz cream of mushroom soup
3/4 cup vegetable broth (I used chicken)
3/4 cup 2% milk
1 cup sharp cheddar cheese, freshly grated
2 teaspoons sage
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
(The original recipe called for fake chicken, but I just increased the amount of veggies--so do 25-30 oz of veggies)

Instructions
Preheat oven to 350 degrees.
Add the garlic, onion, and 1 teaspoon of olive oil to a large skillet
Saute on medium heat for 10 – 15 minutes stirring often, until onion is transluscent
Add frozen veggies, cream of mushroom, broth, and milk to the skillet
Heat an additional 5 minutes
Add cheese, sage, thyme, oregano, salt, and pepper and heat until hot, around 5 more minutes
Taste and adjust seasonings if necessary
Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
Bake 30 min. or until golden brown.

Boston Cream Pie

 Boston Cream Pie

Source: https://www.myfoodandfamily.com/recipe/092009/boston-cream-pie

Prep Time: 15 minutes
Refrigeration Time: 1 hour
Total Time: 1 hour, 15 minutes

Ingredients
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup plus 2 Tbsp. cold milk, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
1 round yellow cake layer (8 or 9 inch)
1 oz. BAKER'S Unsweetened Chocolate
1 Tbsp. butter
3/4 cup powdered sugar

Directions
1 Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
2 Stack cake layers on plate, spreading pudding mixture between layers.
3 Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.

Kitchen Tips
Tip 1: Use a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.
Tip 2: To evenly slice cake layer, place cooled cake layer on serving plate. Make 2-inch-deep horizontal cut around side of cake using long serrated knife. Then, cut all the way through cake layer to make 2 layers.

Watermelon Rice Krispy Treats

Watermelon Rice Krispy Treats 

Source: https://www.chocolateslopes.com/watermelon-crispy-cereal-treats/ 

Time: 2 hours, 20 minutes

Ingredients 

40 large marshmallows 

6 cups toasted rice cereal 

3 tablespoons butter 

red and green food coloring 

mini chocolate chips 

Directions 

 Melt 1 1/2 tablespoons butter in a large pot. 

Add 20 marshmallows and stir over low heat until melted. 

Stir in green food coloring until thoroughly coated.

 Remove from heat and add 3 cups of cereal to marshmallows. (**Start with 2.5 cups and slowly add more if needed.)

Stir until cereal is well coated.

Coat a pie pan with non-stick cooking spray.

Spray your hands with non-stick cooking spray and place the green cereal (while still warm) in the outer part of the pan, about 1 inch thick. 

Repeat steps above using red food coloring. 

Place the red cereal in the center of the pan, spreading out evenly with the green cereal. 

Add a few mini chocolate chips to the top of the treats.

Let sit for at least 2 hours before slicing.

Chocolate Passion Bowl

Chocolate Passion Bowl 

source: https://www.myfoodandfamily.com/recipe/061814/chocolate-passion-bowl 

Total Time: 2 Hours 43 Minutes (incl. refrigerating) 

Prep Time: 20 minutes 

Cook Time/Cool Time: 2 hours, 23 minutes

Ingredients
1 pkg. (18.3 to 19.5 oz.) brownie mix (family size) 

 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding 

 3 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 

2 cups fresh raspberries 

Directions

Prepare brownie batter and bake in 9-inch square pan as directed on package; cool completely. 

Meanwhile, beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate until ready to use. 

Cut brownies into 1-inch cubes. Layer half each of the brownie cubes, pudding, berries and remaining COOL WHIP in 2-qt. bowl. Repeat layers. 

Refrigerate 1 hour.