Happy Birthday Little Angel

My baby girls turned seven today!!  Happy Birthday my beautiful Little Angel!!

(seriously, how did this happen????)

A VERY Special Birthday Gift

 

I don't know how else to say this, but this was probably the BEST birthday I have EVER had!  Did we make any plans?  no ---not at all---we had NO plans at all!!   Well, at least my hubby and I did not.  Apparently my beautiful little girls did though--and they had BIG plans!!!!

  THE STORY OF MY CAKE

 Last night, while I was away at a band rehearsal, I gave my beloved family the task of making a birthday cake!!!  I thought this would be really fun for the girls and meaningful for their daddy--but, being the VERY thoughtful and caring mom/wife that I am, I thought I made this task as easy and age-appropriate as possible---this called for me putting ALL the ingredients and the pan on the counter--along with a NO-BAKE recipe!  What is the recipe you ask?  Why it's my good friend's infamous chocolate eclaire cake!   My girls and their daddy did it--they created this beautiful cake, which I found, in the morning on TOP of the fridge:(  This made me VERY sad, because the cake was perfect---but, did you catch that this was a NO-BAKE cake---it had instant pudding in--and two cups of milk--and it sat out--all night:(:(  Since we have BIG plans this week--BIG PLANS, it was not worth the risk to us to take even one teensy weensy little bite of this beautiful cake:(  So, the cake still sits--on my fridge, awaiting the garbage can--snff snff:(  The cake that is pictured was purchased at the bagel shop today--and the candy cane, a special touch from my beautiful Little Angel, who couldn't find the candles:)

After a wonderful dinner of frozen (baked:) pizza, popcorn, mountain dew (only for me:), and cake, it was time for the gift-opening.  I opened the most wonderful gifts from my hubby (a really cute denim jacket and really really cute jeans---ok, I handed him the gifts and a bag, and said, here you go, from you to me:D---it works, he's been working a lot of hours--we're both happy:)  Following that "surprise"---my girls truly did surprise me, with pages and pages of absolutely beautiful artwork---their originals, created especially for me, in honor of mommy and my birthday--the artwork is just beautiful and means so much to me!

created by my 6 y/o Angel

Well, as if the beautiful art pieces weren't enough, my Little Angel had other plans!!  First she turned on some music for dancing (and not just any music--70s music, like stuff from Grease!!!!)  Following the musical entertainment, it was time for games!  First she arranged for us to play Zango (which is Bingo).  Following, she came up with her VERY own made-up game---where she handed out game cards and chips---and she started asking us tons and tons of trivia questions; that she just kept rattling off the top of her head--and whomever came up with the correct answer first, would receive a chip for his/her card!  She would ask questions such as, "what is 2 + 2," " how many people does it take to build a skyscraper," "what is 5 + 5" (and I'm proud to say my little Fairy Girls did answered all the math questions correctly!!), etc etc--she probably came up with 25 questions off the top of her head!  I thought this was a very clever and creative game and I was proud of her!

It turned into a beautiful evening with my family; and all the thought, creativity and love my little girls put into my birthday, truly brought tears to my eyes--I love my beautiful little girls so much---my hubby and I are so very blessed!  I am now sitting by a sizzling fire, reflecting on the neverending gifts God has so graciously granted me; I sit by this beautiful peaceful fire, in complete awe and gratittude!

Mommy and Me

French Onion Soup

• 2 tablespoons extra-virgin olive oil
• 4 large red onions, very thinly sliced
• 1 large yellow onion, very thinly sliced
• ¼ teaspoon sugar
• 2 garlic cloves, minced
• 2 quarts (8 cups) low-sodium chicken broth (or beef), homemade or store-bought
• ½ cup dry white wine
• 1 bay leaf
• ½ teaspoon minced fresh thyme or ¼ teaspoon dried
• 2 teaspoons kosher salt
• Freshly ground black pepper
• Six ½-inch-thick slices baguette, preferably slightly stale
• ¾ cup coarsely grated Gruyère cheese

Place a large nonstick soup pot or Dutch oven over medium-low heat and add the oil. Add the red onions and cook, stirring occasionally, until wilted and softened, about 15 minutes.

Add the yellow onion and sugar and continue cooking, stirring frequently, until the onions are brown and caramelized, 30 to 45 minutes. (Don't leave the kitchen during this time; watch the pot carefully so you don't scorch the onions.) Add the garlic and cook for 1 minute more.

Stir in the broth, wine, bay leaf, thyme, salt, and pepper to taste and bring to a boil. Partially cover the pot, reduce the heat to low, and simmer until the flavors are well blended, about 30 minutes. Taste for seasoning. Discard the bay leaf. (At this point, you could remove from the heat, cover the pot, and let stand for up to 1 hour. Warm through before serving.) Preheat the broiler to high heat and place the top rack about 6 inches from the heat source.

Ladle the soup into six individual flameproof soup bowls, distributing the onions evenly.

Place 1 slice of bread on top of each bowl and sprinkle with the cheese, dividing it evenly.

Place the soup bowls under the broiler and broil until the cheese is bubbly and browned, 3 to 4 minutes.

Let stand for 2 minutes (to prevent burning your tongue) and then serve.

It's My Daddy!

Winter Roasted Vegetables

Ingredients

• 1 medium acorn squash, seeded and cut into 8 wedges
• 1 pound fingerling potatoes, halved
• 1 medium onion, cut into wedges
• 3 tablespoons olive oil, divided
• 2 medium pears, cut into wedges
• 1/4 teaspoon minced fresh thyme
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons balsamic vinegar
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped hazelnuts, toasted

Directions

• Place the squash, potatoes and onion in a large resealable plastic bag. Add 2 tablespoons oil; seal bag and shake to coat. Place in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 40-45 minutes or until golden brown, turning once.
• Place pears in a large resealable plastic bag. Add the thyme, salt, pepper and remaining oil; seal bag and shake to coat. Arrange with vegetables. Bake 10-15 minutes longer or until tender. Arrange in an ovenproof dish; drizzle with vinegar and sprinkle with cheese. Bake for 2-3 minutes or until cheese is melted. Sprinkle with hazelnuts. Yield: 6 servings.

Nutrition Facts: 1 serving equals 258 calories, 13 g fat (3 g saturated fat), 8 mg cholesterol, 214 mg sodium, 31 g carbohydrate, 5 g fiber, 6 g protein.

Carmelized Onion Soup

Ingredients

• 3  pounds  sweet onions, such as Vidalia, Walla Walla, or Maui
• 3  tablespoons  olive oil, margarine, or butter
• 12  medium  shallots, halved (about 12 ounces)
• 4  cups  beef broth or reduced-sodium chicken broth
• 2  tablespoons  dry white wine (optional)
•     Salt and pepper
• 6  1/2-inch-thick slices  sourdough or French bread (4 ounces)
• 6  ounces  Gouda or Edam cheese, thinly sliced
•     Green onion tops (optional)

Directions

1. Cut about 1/2-inch off the tops of three of the whole onions. Peel off the papery outer leaves. Trim the root ends, but leave them intact. Turn one of these onions so it rests on its top. Cut two thin (about 1/4-inch) slices from the center of the onion, cutting down from the root end to the onion top. Be careful to keep these slices intact. Repeat with remaining 2 onions to give a total of 6 thin, center-cut onion slices. Set remaining onions aside.
2. In a large skillet, heat 1 tablespoon of the oil or margarine. Carefully add the 6 onion slices in a single layer. Cook, uncovered, over medium heat for 3 to 4 minutes or until golden brown. Turn carefully with a wide metal spatula. Cook about 3 minutes more or until golden brown on second side. Carefully remove from skillet and drain on paper towels.
3. Thinly slice remaining onion portions. Halve and cut remaining whole onions into thin slices. You should have 6 to 7 cups onion slices. In a 4- or 4-1/2-quart Dutch oven, heat the remaining 2 tablespoons oil over medium heat. Stir in the sliced onion and halved shallots. Cook, uncovered, over medium heat for 20 to 25 minutes or until onion is tender, stirring occasionally. Increase heat to medium-high and cook 5 minutes or until onions are golden brown, stirring occasionally.
4. Stir broth and wine, if using, into onions in Dutch oven. Heat through. Season to taste with a little salt and pepper.
5. Meanwhile, place bread slices on rack of broiler pan. Place under broiler, about 4 inches from the heat, about 1 minute or until lightly toasted. Turn bread over; top each piece with a slice of cheese. Broil for 1 to 2 minutes or until cheese just begins to melt.
6. To serve, ladle soup into bowls. Top each with a piece of cheese toast. Add a caramelized onion slice and green onion tops. Makes about 7 cups (6 main-dish servings).

Nutrition Facts

• Calories333,
• Total Fat (g)13,
• Saturated Fat (g)6,
• Cholesterol (mg)32,
• Sodium (mg)998,
• Carbohydrate (g)41,
• Fiber (g)4,
• Protein (g)14,
• Vitamin A (DV%)17,
• Vitamin C (DV%)28,
• Calcium (DV%)26,
• Iron (DV%)11,
• Percent Daily Values are based on a 2,000 calorie diet

Smashed Potato Soup--slowcooker

Ingredients

• 3-1/2  pounds  potatoes, peeled and cut into 3/4-inch cubes
• 1/2  cup  chopped yellow and/or red sweet pepper
• 1-1/2  teaspoons  bottled roasted garlic
• 1/2  teaspoon  ground black pepper
• 4-1/2  cups  chicken broth
• 1/2  cup  whipping cream, half-and-half, or light cream
• 1  cup  shredded cheddar cheese (4 ounces)
• 1/2  cup  thinly sliced green onions
•     Sliced green onions ((optional)

Directions

1. In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.

Nutrition Facts

• Calories243,
• Total Fat (g)11,
• Saturated Fat (g)6,
• Cholesterol (mg)37,
• Sodium (mg)644,
• Carbohydrate (g)30,
• Fiber (g)3,
• Protein (g)8,
• Percent Daily Values are based on a 2,000 calorie diet

Vegetable Casserole--slowcooker

Prep: 20 minutes Cook: 4 hours on low or 2 hours on high

Ingredients

• 2  19-oz. cans  cannellini beans
• 1  19-oz. can  garbanzo or fava beans
• 1/4  cup  purchased basil pesto
• 1  medium  onion, chopped
• 4  cloves  garlic, minced
• 1-1/2  tsp.  dried Italian seasoning, crushed
• 1  16-oz. pkg.  refrigerated cooked plain polenta cut in 1/2-inch-thick slices
• 1  large  tomato, thinly sliced
• 1  8-oz. pkg.  finely shredded Italian cheese blend (2 cups)
• 2  cups  fresh spinach
• 1  cup  torn radicchio

Directions

1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.

Nutrition Facts

• Calories360,
• Total Fat (g)12,
• Saturated Fat (g)6,
• Monounsaturated Fat (g)1,
• Cholesterol (mg)26,
• Sodium (mg)926,
• Carbohydrate (g)46,
• Total Sugar (g)8,
• Fiber (g)10,
• Protein (g)21,
• Vitamin C (DV%)16,
• Calcium (DV%)36,
• Iron (DV%)19,
• Percent Daily Values are based on a 2,000 calorie diet

Chocolate Chip Cheesecake Bars

Ingredients

• 3/4 cup shortening
• 3/4 cup sugar
• 1/3 cup packed brown sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1-1/2 cups HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips
• 3/4 cup chopped pecans
• 
  FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract

Directions

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans.
• Set aside a third of the dough for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes.
• Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust.
• Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cover and store in the refrigerator. Yield: 3 dozen.

Daddys Are Da Best!

Tonight, daddy spent over an hour trying to repair the little dancing ballerina on a musical jewelry box; which was followed by horsey-back-rides!  (he wouldn't give me a horsey-back-ride though:(

ROY G BIV

Red

Orange
Yellow
Green
Blue

Indigo

Violet

WHY?  Because my sweet Angel HAD to know the order of the colors of the rainbow----and this acronym vaguely rings a bell for me:D

Southwest Potato-Corn Chowder

INGREDIENTS

3

unpeeled medium red potatoes (3/4 lb), cut into 1/2-inch cubes

1 1/2

cups Progresso® chicken broth (from 32-oz carton)

3/4

teaspoon sugar

1/4

teaspoon garlic salt

1/8

teaspoon pepper

Pinch ground red pepper (cayenne)

3/4

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

2

tablespoons chopped roasted red bell pepper (from a jar), well drained

2

tablespoons all-purpose flour

1/2

cup milk

1/2

cup shredded reduced-fat sharp Cheddar cheese (2 oz)

1/3

cup Yoplait® Greek Fat Free plain yogurt (from a 6-oz container)

2

tablespoons chopped fresh parsley

2

medium green onions, finely chopped (2 tablespoons)

2

slices bacon, crisply cooked and crumbled

DIRECTIONS

• 1In 2-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1/2 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
• 2Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
• 3In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, parsley and green onions. Serve topped with bacon and, if desired, additional green onions.

For a healthier topping to use instead of the bacon, top off bowls of steaming chowder with seasoned croutons or fish-shaped crackers.

You can substitute fresh red bell pepper instead of the roasted red bell pepper.

2011

Interesting fact:

This year we will experience 4 unusual dates.... 1/1/11, 1/11/11, 11/1/11, 11/11/11 .... 

"NOW, go figure this out.... take the last 2 digits of the year you were born plus the age you will be this year and it WILL EQUAL TO 111.....

pretty darn cool!

Italian Pepper and Egg Sandwiches

Ingredients

	2 tsp olive oil
	1 small onion(s), thinly sliced
	1 large green pepper(s), such as a cubanelle, thinly sliced
	1 tsp minced garlic
	4 large egg(s)
	3 large egg white(s)
	1/2 tsp table salt, or to taste
	1/4 tsp black pepper, freshly ground, or to taste
	4 item(s) reduced-calorie hamburger roll(s), toasted if desired

Instructions

• Heat oil in a large nonstick skillet over medium heat. Add onion and pepper; saute until tender and light golden, about 7 to 9 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Set vegetables aside.
  
• In a medium bowl, beat together eggs, egg whites, salt and pepper. Scramble in same skillet over medium heat until almost cooked, about 1 to 1 1/2 minutes. Add vegetables back to skillet and gently mix; continue scrambling until eggs are set but not dry, about 30 seconds to 1 minute more.
  
• Top each roll bottom with about 3/4 cup egg mixture; cover with roll tops and serve. Yields 1 sandwich per serving.  ***5 points

Fresh Vegetable Soup

Ingredients

	2 clove(s) (medium) garlic clove(s), minced
	1 medium onion(s), diced
	2 medium carrot(s), diced
	1 medium sweet red pepper(s), diced
	1 stalk(s) (medium) celery, diced
	2 small zucchini, diced
	2 cup(s) green cabbage, shredded
	2 cup(s) Swiss chard, chopped
	2 cup(s) cauliflower, small florets
	2 cup(s) broccoli, small florets
	2 tsp thyme, fresh, fresh, chopped
	6 cup(s) vegetable broth
	2 Tbsp parsley, or chives, fresh, chopped
	1/2 tsp table salt, or to taste
	1/4 tsp black pepper, or to taste
	2 Tbsp fresh lemon juice, optional

Instructions

• Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
  
• Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.      ****1 point

It's That Time of The Year Again...

 

Time to get those creative juices flowing......I have fun and whimsical on the brain:)

Life's A Beach!!!!

These Guys Make Me Smile:)

I have an odd fascination over these cute guys--or a little too much time on my hands:D

Mallorca-Style Vegetable Bake

Ingredients

• 1 pound baking potatoes, cut into 1/2-inch cubes
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 tablespoons virgin olive oil
• 2 (14.5 ounce) cans Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, drained
• 1 pound eggplant, peeled, cut into 1/2-inch cubes
• 1 pound zucchini, quartered lengthwise, sliced 1/2-inch thick
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 400 degrees F. Place potatoes, onion and garlic in 13x9-inch casserole dish. Drizzle with oil and toss together. Bake uncovered 20 minutes, stirring after 10 minutes.
2. Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes or until desired doneness.

Homemade Black Bean Burgers

Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Directions

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Egg Fried Rice

Ingredients

• 1 cup water
• 1/2 teaspoon salt
• 2 tablespoons soy sauce
• 1 cup uncooked instant rice
• 1 teaspoon vegetable oil
• 1/2 onion, finely chopped
• 1/2 cup green beans
• 1 egg, lightly beaten
• 1/4 teaspoon ground black pepper

Directions

1. In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
2. Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
3. Stir in the cooked rice, mix well and sprinkle with pepper.

Delicious Black Bean Burritoes

Ingredients

• 2 (10 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon minced garlic
• 1 (15 ounce) can black beans, rinsed and drained
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley

Directions

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, and garlic in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir parsley into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Black Bean Vegetable Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cups vegetable stock
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (8.75 ounce) can whole kernel corn
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can stewed tomatoes

Directions

1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Angel Art

 

Been missing my Little Angel's Mer-Art; which dominated her creations in 2009!

Hearty Bean Burritos

Ingredients

• 1/2 cup instant brown rice
• 1 small green pepper, chopped
• 2 teaspoons canola oil
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 cup no-salt-added diced tomatoes
• 4 ounces fat-free cream cheese, cubed
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/8 teaspoon dried oregano
• 6 whole wheat tortillas (8 inches), warmed
• 3/4 cup shredded reduced-fat cheddar cheese

Directions

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute pepper in oil until tender. In a large bowl, coarsely mash beans. Add the beans, tomatoes, cream cheese and seasonings to the skillet. Cook and stir until heated through; stir in rice.
• Spoon scant 1/2 cup filling off center on each tortilla. Sprinkle with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve immediately. Yield: 6 servings.

White Bean Spread

Ingredients

• 2  15-ounce cans  great Northern or cannellini beans (white kidney beans), rinsed and drained
• 1/2  cup  canned chicken or vegetable broth
• 1  tablespoon  olive oil
• 3  cloves  garlic, minced
• 1  teaspoon  snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
• 1/2  teaspoon  snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
• 1/8  teaspoon  pepper
•     Olive oil (optional)
•     Fresh marjoram leaves and rosemary (optional)
•     Home-Baked Pita Chips (see recipe, below; optional)

Directions

1. In a 1-1/2-quart slow cooker combine great Northern beans, broth, the 1 tablespoon olive oil, garlic, the 1 teaspoon snipped marjoram, 1/2 teaspoon snipped rosemary, and the pepper.
2. Cover; cook on low-heat setting for 3 to 4 hours.
3. Slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl. Drizzle with additional olive oil and sprinkle with additional fresh marjoram and rosemary; serve either warm or at room temperature with Home-Baked Pita Chips (recipe below), if desired. Makes 20 (2-tablespoon) servings.
Home-Baked Pita Chips: Split 2 pita bread rounds horizontally in half; cut each circle into 6 wedges. Place pita wedges in a single layer on a large baking sheet. Combine 2 tablespoons olive oil, 2 teaspoons snipped fresh oregano, and 1/4 teaspoon kosher salt; brush pita wedges with oil mixture. Bake in a 350 degree F oven for 12 to 15 minutes or until crisp and lightly brown. Remove from baking sheet; cool on a wire rack. Makes 24 chips.
Note: To make ahead, cook and mash beans as directed. Transfer bean mixture to a covered container. Refrigerate for up to 24 hours. Bring bean mixture to room temperature before serving.

Vegetable Chili con Queso

Ingredients

• 1  15-ounce can  pinto beans, rinsed and drained
• 1  15-ounce can  black beans, rinsed and drained
• 1  15-ounce can  chili beans with chili gravy, undrained
• 1  10-ounce can  chopped tomatoes and green chile peppers, undrained
• 1 1/4  cups  chopped zucchini (1 medium)
• 1 1/4  cups  chopped yellow summer squash
• 1  cup  chopped onion (1 large)
• 1/4  cup  tomato paste
• 2  to 3 teaspoons  chili powder
• 4  cloves  garlic, minced
• 3  cups  shredded Colby and Monterey Jack cheese (12 ounces)
•     Tortilla or corn chips

Directions

1. In a 3 1/2- or 4-quart slow cooker, combine pinto beans, black beans, chili beans with chili gravy, undrained tomatoes and green chile peppers, zucchini, summer squash, onion, tomato paste, chili powder, and garlic.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir in cheese until melted. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 1 hour.
3. Serve with tortilla chips.

Vegetable Lasagna with Fontina and Provolone Cheese

3 tablespoons butter

1 sweet red pepper, seeded and thinly sliced
1 cup carrots, julienned
1 cup broccoli florets

1 (16-ounce) package curly edged egg noodles, cooked and drained
2 cups (8 ounces) Wisconsin Fontina Cheese, shredded
2 cups (8 ounces) Wisconsin Provolone Cheese, shredded
1 (15-ounce) jar Alfredo or Four-Cheese Alfredo sauce

1. Preheat oven to 375°F (190°C). Lightly butter 13x9x2-inch oven-proof dish.
2. Heat butter in skillet and saute red pepper, carrots and broccoli florets until crisp-tender.
3. Layer half of noodles, covering bottom of dish. Top noodle layer with half of vegetables, 1 cup each Wisconsin Swiss and Wisconsin Provolone Cheeses and 3/4 cup sauce. Top with remaining noodles, vegetables, sauce and top with cheese.
4. Bake 40 minutes, until bubbly and golden.

Mexican Lasagna

6 large eggs
2 tablespoons water
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
5 (10-inch) flour tortillas
1 (15-ounce) can refried beans with green chilies - divided use
2 cups (8 ounces) shredded reduced-fat cheddar cheese - divided use
1/2 cup part-skim ricotta cheese
1 (12-ounce) jar tomato salsa - divided use
1 cup shredded zucchini
Parsley, optional

1. In medium bowl, beat together eggs, water, chili powder and curnin until well blended. In 10-inch skillet over medium heat, melt butter. Pour in egg mixture. Cover and cook over low heat until eggs are almost set, about 7 to 9 minutes. Set aside.
2. Place a tortilla in bottom of lightly greased 9 or 10-inch springform pan. Spread with 1/2 of the beans and 1 cup of the cheddar cheese. Top with another tortilla, ricotta cheese, and 1/2 cup of the salsa. Top with another tortilla, the reserved cooked egg and 1/2 cup of the salsa. Top with another tortilla, the remaining beans, the zucchini, and 1/2 cup of the cheddar cheese. Top with the remaining tortilla.
3. Bake in preheated 350°F (175°C) oven 20 minutes. Remove from oven and top with remaining salsa and cheddar cheese. Bake 10 minutes more. Let stand 5 to 10 minutes. Remove rim of pan and cut into wedges to serve. Garnish with parsley, if desired.

Mexicali Macaroni and Cheese

2 (12-ounce) packages frozen macaroni and cheese, defrosted according to package directions
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup frozen corn kernels
1/3 cup mild tomato salsa
3/4 cup crushed tortilla chips

1. Preheat oven to 400°F (205°C).
2. Combine macaroni and cheese, cheese, corn and salsa in medium bowl; spoon into 8-inch-square baking pan. Top with chips.
3. Bake for 25 to 30 minutes or until bubbly around edges.

Mediterranean Macaroni and Cheese

3 cups (12 ounces) elbow macaroni
3 tablespoons butter
1/4 cup white onion, finely diced
3 tablespoons all-purpose flour
2 cups warm milk
1/2 teaspoon ground white pepper
1 tablespoon prepared mustard
1 1/2 cups (6 ounces) Fontina Cheese, shredded
1 1/2 cups (6 ounces) Provolone Cheese, shredded

1 (2.25-ounce) can sliced black olives, drained
1 tablespoon minced fresh flat leaf parsley

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to the package instructions, or until al dente. Drain, rinse, and set aside.
3. Melt butter in large saucepan, add onion and sauté for 2 minutes or until transparent. Blend in flour, stirring well to incorporate, and cook for an additional minute.
4. Whisk the milk into butter-and-flour mixture. Bring to simmer and cook, stirring constantly, until sauce thickens.
5. Reduce to low heat and add pepper and mustard.
6. Mix the Fontina and Provolone Cheeses. Stir 2 1/2 cups of the cheeses into the sauce.
7. Add cooked macaroni and sliced olives to cheese sauce, and mix well.
8. Place macaroni mixture in buttered, oven-proof, 9 x 9-inch dish. Sprinkle with remaining 1/2 cups of cheese.
9. Bake for 30 minutes or until top is golden brown. Sprinkle the surface with parsley just before serving.