Saturday, January 9, 2010

Late New Years Recipes...

....well, maybe you can use them for a football game or something? :)

Mexican Lasagna:
1 lb taco meat (however you prepare it)
1 can black beans
1 can corn
1 container of cottage cheese (if you're a purist, use ricotta...but if you're cheap and have a million hungry mouths to feed, use cottage cheese!)
2 jars salsa
2 packages tortillas, cut into strips to mimic lasagna noodles
1 package colby jack cheese

Mix the first 4 ingredients. Spoon in a bit of salsa onto the bottom of a 9x14 pan. Layer just like lasagna (no way is a wrong way!)...meat mixture, salsa, cheese, tortillas...repeat ending with a meat mixture topped with salsa and cheese. Bake 350 for like 45 min. (everything is cooked, just until it's melty and bubbling)

Accidental Taco Dip:
Originally I was going to make PW's artichoke dip from her cookbook (DELISH!!!!), but I forgot the artichokes...then I was going to make jalapeno popper dip, but I had forgotten the can of green chiles. Soooo, in desperation I went to the pantry and found a can of tomatoes with chiles and a can of refried beans. The basic recipe for both of the forgotten ingredient recipes have the same just to here we flubbed version:
1 block cream cheese (softened)
1 cup mayonnaise
1 can diced tomatoes with chiles
1 cup parm cheese (the real stuff)
1 can refried beans
a handful of bread crumbs and more parm cheese
Combine the cream cheese and mayonnaise (it's a bear to do this by hand..I just throw it in the stand mixer and away we go!). Add in the tomatoes and cheese. In a glass baking dish (mine was a 12" round pyrex) spread the
refried beans. Top with the cream cheese mixture. Sprinkle with bread crumbs and parm cheese. Bake 350 until bubbling. (about 25 min.)
Chocolate Eclair Cake:
Super easy recipe when you don't feel like making 1200 birthday cakes!
2 small pkgs vanilla pudding, prepared
1 box graham crackers
1 small tub cool whip
chocolate frosting
Prepare vanilla pudding as directed, fold in cool whip. Lay down a layer of grahams in a 9x13 pan. Top with half of the pudding mixture. Layer another set of grahams. Top with the rest of the pudding. Make a batch of chocolate frosting (or...microwave a container of the store bought stuff)...should be the consistency of the pudding. (spreadable) Put this in the fridge for 3 hours or overnight. The longer you let this set, the better (the grahams get all cakey as they soak in the pudding).
There you have it birthday feast part one!

No comments: