RecipeCaper

Ingredients:

2 cups COOKED pasta (rotini or ziti)

2 tbsp olive oil

1/2 cup diced red bell pepper

1/4 cup diced onion

1 jalapeno, seeded and diced, optional

1 cup  COOKED/BROWNED ground meat  (turkey, beef, venison)

2/3 cup refried beans

1  1/2 cups red enchilada sauce

1/2 envelope taco seasoning

salt to taste

1 cup shredded jalapeno jack cheese

sliced green onion and cilantro for garnish

Directions:

Preheat oven to 350°

In a large saute pan, add oil and saute the red bell, onion and jalapeno until soft. 

Stir in cooked meat, 1/2 cup enchilada sauce, refried beans, taco seasoning, and salt. 

Cook for 5 minutes and add 1/2 cup shredded cheese and pasta and stir to combine. 

In the bottom of a 8x8 glass baking dish, evenly pour in 1/2 cup of enchilada sauce.

Pour in meat mixture and top with 1/2 cup enchilada sauce.

Bake covered for 25 minutes.

Top with 1/2 cup shredded cheese and bake, uncovered for 5 more minutes. 

Top with green onion and cilantro. ENJOY!!

Ingredients:

1 tbsp olive oil

1/2 cup diced purple onion

2/3 cup diced red and green bell pepper

2 boneless/skinless chicken breast diced small

1/2 cup uncooked long-grain rice

1/2 tsp salt

1/2 tsp saffron threads (or 1/2 tsp ground turmeric)

1 cup vegetable broth

1/2 can stewed tomatoes

1/2 cup frozen green peas

Directions:

In a large skillet, heat oil, onions and bell pepper. Cook until soft.

Add chicken and cook/stirring for about 8 minutes.

Add rice, salt, saffron threads and broth.  Mix well. 

Bring to a boil.  Reduce heat to a low temp and cover.  Cook for 20 minutes.

Add peas and tomatoes and stir to combine.  Cover and cook 7 more minutes.  

Enjoy!

Ingredients:

1/2 cup dried cranberries, chopped

1 cup orange juice

1 can crescent rolls

32 cocktail sausages 

1/2 cup brown sugar

2/3 cup chopped pecans, if desired

Directions:

Preheat oven to 400°.

In a small bowl, mix cranberries and orange juice and let stand for 15 minutes.

Separate dough into rectangles and and press each into a 8x4 inch rectangle. Cut each rectangle into 8 squares.

Place 1 sausage onto each square and wrap dough around the sausage. (There will be some sausage exposed.)  Place them seam sie down in a 13x9 glass baking dish. 

Bake for 10 minutes, until light brown. 

Meanwhile, drain orange juice into in a medium saucepan, set cranberries aside. Stir brown sugar into oj and cook over med heat 2-3 minutes until sugar is dissolved, stirring occasionally. 

Remove sausage rolls from oven.  Pour orange juice mixture evenly over the rolls. Sprinkle with the cranberries and the pecans. 

Bake 13-15 minutes longer.  Serve warm.  Enjoy!

Ingredients: 

3 cups frozen potatoes O’Brein

1 1/2 cup shredded Pepper Jack with philly cheese

6 Eggs

1/2 cup milk

1 tsp Emeril’s Essence 

1/2 tsp salt

1/2 tsp tobasco sauce

6 slices cooked bacon, cut into 1/2 inch pieces

Directions: 

Spray 11 x 7 inch (2 qt) glass baking dish with cooking spray. 

In a large bowl mix all ingredients until combined.

Pour in prepared baking dish, cover and refrigerate overnight. 

The next morning:

Preheat oven to 350°

Uncover the casserole and bake at 350° for 30-40 minutes, or until set.

Remove from oven and let stand for 10 minutes before serving. ENJOY! 

Ingredients: 

8 slices center cut bacon, cut into 1” pieces

1 cup fresh baby portabella mushrooms, sliced

2 garlic cloves, minced

8 oz penne pasta, cooked

1/2 cup grated Parmesan cheese

1 cup heavy whipping cream

1/4 tsp ground black pepper

sliced green onions (garnish)

Directions:

In a large skillet, over medium heat, cook bacon until crisp.  Remove bacon from pan, leaving 1 tbsp of the drippings/grease in the skillet. 

Saute mushrooms and garlic in the bacon drippings, about 5 min or until tender.

Stir in pasta and next 3 ingredients.  Simmer over med-low heat, stirring often, until the sauce has thickened. 

Stir in bacon. Top with green onions, if desired.  Enjoy! 

Ingredients:

Crust:

3/4 cup flour

1/4 cup powdered sugar

3 tbsp pine nuts, toasted, and chopped

1/8 tsp salt

2 tbsp chilled unsalted butter, cut into small pieces

2 tbsp canola oil

cooking spray

Topping: 

3/4 cup sugar

2 tbsp flour

1 tsp grated lemon rind

1/2 cup fresh lemon juice

2 eggs

1 egg white

2 tbsp powdered sugar

Directions:

Preheat oven to 350°

In a food processor, add the flour, 1/4 cup powdered sugar, pine nuts (toasting instructions below), and salt.

Pulse to combine.

Add butter and oil. Pulse until combined.

Place mixture in an 8x8 glass baking dish, coated with cooking spray. Press evenly into the pan.  

Bake at 350° for 20 min. remove from oven and reduce heat to 325°

In a medium bowl, Combine sugar, and next 5 ingredients. Stir with a whisk until smooth. 

Pour mixture over crust and bake for 20 minutes. 

Remove from oven and cool completely in dish, on a wire rack. 

Cover and chill for at least 2 hours (the longer the better). 

Sprinkle with powdered sugar. Enjoy!

**To toast pine nuts: Spread pine nuts evenly on a baking sheet and bake at 375° for 5-6 minutes, stirring occasionally, until golden brown.  

Ingredients: 

1 tbsp olive oil

1/4 cup diced onion

3 garlic cloves, minced

1 tbsp flour

1/4 cup chicken broth/stock

1/2 cup milk

1/2 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp kosher salt

1/4 tsp ground black pepper

2 oz Neufchatel (cream cheese)

1/2 can rinsed and drained black beans

1 1/3 cup shredded cooked chicken

2/3 cup crushed, baked tortilla chips

1/2 cup roasted red pepper, chopped

8 oz can green chile enchilada sauce

2/3 cup shredded jalapeno jack and cheddar cheese (or cheddar jack if you don’t want it so spicy).

Chopped green onion for garnish, if desired

Directions:

Preheat oven to 350°

Heat oil in a medium sauce pan over medium heat.

Add onion and cook for 6 min, or until soft. 

Add garilc and flour and cook for 2 minutes, stirring occasionally.  Bring to a boil. 

Remove from heat and stir in cumin, coriander, salt, pepper, and cream cheese. 

Stir until combined. Add beans and combine. 

Layer: 

In 5 cup (2L) glass cassererole dish (mine is round but you could use a square or rectangle). 

1/2 cup milk/bean mixture

2/3 cup chicken

1/3 cup chips

1/2 cup cheese

1/2 cup milk/bean mixture

2/3 cup chicken

1/2 cup red pepper

1/3 cup chips

1 can enchilada sauce 

1/3 cup cheese

Bake uncovered for 25-30 minutes.

Let sit for 20 min before serving.

Ingredients: 

1 lb ground pork sausage (like OWENS)

2 cups Bisquick

2 cups Shredded cheddar 

1/2 cup milk

Directions:

Mix all ingredients together in a large bowl.

Form 1” balls and place on cookie sheet. 

Bake @350° for 15 min.

Ingredients:

3 tbsp veg oil

1/2 c diced red onion

1 jalapeno, seeded and minced

1/2 c green bell pepper, diced

1/2 c red bell pepper diced

2 tbsp minced garlic

1 cup fresh roma tomatoes, diced

3/4 lb ground turkey (beef, venison)

1 c long-grain rice (uncooked)

1 can kidney beans, rinsed and drained

1 1/2 c chicken stock

1 c water

1 tsp paprika

1 tbsp chili powder (for a kid friendly version substitute cumin)

1 tsp salt

1 tsp blk pepper

3 tbsp sliced green onion (for a garnish)

Directions:

In medium stock pot add oil, onions, peppers, and jalapeno and saute over medium heat until softened.  

Add the garlic, tomatoes and ground meat. Cook until meat is browned. 

 Turn heat to low.

Add rice to mixture and stir for 3 min, coating the rice with oils from pan. 

Add beans, stock, water and seasonings. Bring to a simmer. 

Cover, and cook on low for 20 min. 

Fluff with a fork and garnish with the green onions. 

Ingredients:

32 caramel squares, unwrapped 

1/2 c heavy whippin g cream

1 1/2 sticks unsalted butter, melted

3/4 c packed brown sugar

1 c flour

1 c rolled oats

1 tsp baking soda

3/4 c semi-sweet chocolate chips

Directions:

In a large bowl, combine melted butter, brown sugar, flour, oats, and baking soda.

Put 1/2 of the mixture in an 8x8 glass baking dish and press to cover the bottom evenly (making a crust).

Bake at 350° for 10 minutes. 

Meanwhile, in a medium saucepan, combine caramels and cream.  Heat on low stirring constantly until combined.  Set aside. 

Remove dish from oven and evenly sprinkle the chocolate chips over the crust.

Pour the caramel mixture over the chips. 

Crumble the remaining oat mixture over the caramel. 

Return to oven and bake for 16 min (until edges are lightly browned). 

Remove from oven and cool completely before cutting.