Pepper Jack Cheesy Mac

8 ounces dry elbow macaroni 

2 cups shredded cheddar cheese
2 cup shredded pepper jack cheese
1 can, (12 ounces)evaporated milk
1/2 teaspoon ground black pepper
1/2 to 1 Cup broken tortilla chips
1/4 teaspoon crushed red pepper ( optional)

Preheat oven to 350 degrees, lightly grease two and a half quart casserole dish. Cook macaroni according to package directions, drain. Return to pan. Add cheddar cheese, 1 1/2 cup pepper jack cheese, evaporated milk, and black pepper to macaroni. Stir until combined. Pour into casserole dish. Combine remaining half cup pepper jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil. Bake for 20 minutes. Uncover, bake for additional 10 minutes or until lightly browned

Glazed Lemon Zucchini Bread

2 cups cake flour
½ teaspoons salt
2 teaspoons baking powder
2 eggs
½ cup canola oil
1⅓ cups sugar
2 Tablespoons lemon juice
½ cup buttermilk
zest of 1 lemon
1 cup grated zucchini

Glaze ingredients:

1 cup powdered sugar

2 Tablespoons lemon juice

1 Tablespoons milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

lilluna.com

Grandmom's best easy bake cheesecake

1 ready crust graham cracker pie crust
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
Dash of salt
2 eggs
1 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

In medium bowl, beat cream cheese until light and fluffy. Gradually blend in sugar, lemon juice, vanilla, and salt. Add eggs one at a time, beating well after each addition. Place crust on baking sheet and pour in filling. Bake on baking sheet in preheated 325 degree oven for 25-30 minutes or until knife inserted one inch from edge comes out clean.To prepare topping combine remaining ingredients. Spread over top of cheesecake. Bake 10 minutes longer. Cool on wire rack. Chill at least 3 hours

Blueberry Sauce

2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your 

ISYBEL "Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well."

Allrecipes.com

Summer Vegetable Tian

(Serves 6)

1 tablespoon olive oil
1 medium yellow onion
1 teaspoon minced garlic
1 medium yellow squash
1 medium potato
1 medium tomato
(optional 1 medium sweet potato)
1 teaspoon dried thyme
salt and pepper to taste
1 cup shredded Italian cheese

Preheat oven to 400°. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about 5 minutes)
While the onion and garlic are saueing, thinly slice the rest of the vegetables.
Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread teh softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern.
Sprinkle generously with salt, pepper and thyme
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Jana's Zucchini casserole

 4 cups chopped zucchini
3/4 cup sliced carrot
1/2 cup chopped onion
1 cup sour cream
1 can cream of chicken soup
1-2 cups cooked chicken
1 package Stove Top stuffing (chicken flavor)
4 tablespoons butter.

saute carrots and onion in butter then add zucchini.  Stir and cook a little bit. Stir in soup, chicken, sour cream, 1 cup stuffing.  Pour into a 9x13 pan.  Sprinkle the rest of the stuffing on top.  You can add cheese to the top if you want to.  Bake at 350° for 20 minutes.

No Bake Nutella Cheesecakes

Yield: 4-6 servings         Prep Time: 15 minutes

For the Crust

12 OREO COOKIES, CRUSHED INTO CRUMBS3 TABLESPOONS UNSALTED BUTTER, MELTED

For the Filling
1 (8 ounce) package cream cheese,softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish

whipped topping, optional

chocolate shavings, optional

toasted, chopped hazelnuts, optional
1

In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Notes

- I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.

Source: My Baking Addiction  http://www.mybakingaddiction.com/no-bake-nutella-cheesecake-recipe

Best Chocolate Cake Ever

Devil's Food Cake Mix
 - prepare as directed

ADD:
3 ounce box of chocolate pudding
1 cup sour cream
1 cup chocolate chips

Bake as directed then turn down to 300° for 10 minutes

Five minute ice cream

2/3 cup whipping cream

1/2 cup sugar

10 ounces frozen strawberries

Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Parmesan Tortellini Bites

• 1/2 cup vegetable oil
• 1 (9 ounce) package refrigerated three cheese tortellini
• Kosher salt and freshly ground black pepper, to taste
• 1 cup Panko*
• 1/4 cup freshly grated Parmesan
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup marinara sauce

In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.

Heat vegetable oil in a large skillet over medium high heat.

Season chicken with salt and pepper, to taste.

Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.

Serve immediately with marinara sauce, garnished with additional Parmesan, if desired