Tonight I made 2 of Greg's favorite things in 1 dish! Mexican food + Lasagna! I got the inspiration from Robin Miller's Quick Fix Meals but decided to use ground beef instead of chicken since we've had so much chicken in the last week. The best part about this dish is that there's no noodles to boil first! Look at all that cheesy goodness! YUM!
Ingredients:
6 large tortillas
2 c Ricotta cheese
2 c Mexican cheese, shredded
2 cup Mexican salsa or picante sauce
2 tsp chile powder
1 c corn, frozen or canned
1 tsp cumin
1/2 tsp oregano
1 lb ground beef
Prep:
1. Preheat oven to 375 degrees.
2. Meanwhile, sauté the ground beef and onion in a large cast iron skillet or heavy frying pan until beef is done. Add salsa, chile powder, cumin, oregano and corn. Stir to mix and simmer on low heat 5 minutes, stirring sauce frequently.
3. Layer 2 tortillas, then 1/2 of the meat mixture, then 1 c Ricotta cheese. Repeat layer, finishing with the last 2 tortillas. Sprinkle on Mexican Cheese.
4. Bake for 30 minutes, or till cheese is bubbly. Allow to set for 5 to 10 minutes before cutting. Serve with extra salsa, sour cream and guacamole (if desired).
It's Tuesdays with Dorie time again! Again I had NO idea what Kugelhopf is. BUT after doing some research, I found that it's pretty much a Bundt Cake from Austria! (Yes I know I like to simplify things!) I just recently bought a Bundt Pan from Target and was really excited to use it! I also have some cranberries left over so I made Cranberry Kugelhopf! The cake turned out SO moist and yummy! :)
Ingredients:2 c all-purpose flour
1 c sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 c orange juice
1 egg
2 Tbsp oil
1 tsp vanilla
2 c whole cranberries
Prep:- Preheat oven to 350F. Grease 12-cup tube pan.
- Combine flour, sugar, baking powder, salt and baking soda in a large bowl.
- Combine orange juice, egg and oil in a medium bowl. Beat until well blended.
- Add orange juice mixture to flour mixture. Stir until just moistened. Gently fold in cranberries.
- Spread batter evenly in prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
I have a whole case of these Delmonte Mini Canned Fruit at home and thought they'd be great in muffins. These were done with canned peaches but you can use any flavor you like. The juice from the can makes the muffins really moist and yummy! They're super healthy too with very little oil and LOTS of oatmeal! :)
Ingredients: (6 muffins)
1 c oatmeal1 Tbsp firmly packed brown sugar
1/2 c all-purpose flour1/4 c granulated sugar
1/2 Tbsp baking powder
1/4 tsp salt
1/2 c milk
1 egg white, lightly beaten
1 Tbsp vegetable oil
1 tsp vanilla
1 Delmonte canned peach (4 oz)
Prep:1. Preheat oven to 400°F. Line 6 medium muffin cups with paper baking cups.2. Combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.
3. Add to dry ingredients; stir until moistened. Gently stir peaches. Fill muffin cups almost full.
4. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.
I'm spending another Saturday night with my mommy and wanted to cook her dinner. These are tilapia fillets with Bok Choy in a very light honey-soy dressing. It was yummy and SO easy! All I did was saute the Bok Choy and tilapia fillets in some olive oil and then drizzle some soy sauce and honey on them. 10 minutes and they're DONE! :)
Tomorrow is our last day at 555 California so I wanted to make something special for Cookie Friday. D-Vo requested Cheesecake Cookies and they sounded PERFECT! I found this recipe from another blog and these Strawberry Cheesecake Cookies turned out SO yummy. Talk about going out with a BANG huh? :)
Ingredients: (36 cookies)
½ c cream cheese, softened
½ c butter, softened
1 c sugar
1 egg
¼ tsp salt
¼ tsp baking powder
1 c flour
¼ c strawberry jam
Prep:
1. Preheat oven to 350F and prep a cookie sheet.
2. In a large bowl, cream together the cream cheese and butter. Gradually beat in the sugar until it's light and fluffy. Beat in the egg and salt.
3. In a small bowl, whisk together baking powder and flour. Mix into cream cheese mixture.
4. Drop by rounded tablespoons onto cookie sheet.
5. Place jam into a bowl and stir it well so it isn't lumpy or too gelatinous. Dab a bit on jam onto each cookie, then swirl the jam and top bit of cookie dough together.
6. Bake for 10-14 minutes or until edges are just golden.
It's Tuesdays with Dorie time again and this week we're making Rugelach. Now, I had NO idea what that is, but after looking at them, I thought they look just like sweet Croissants! Being the Lazy Baker that I am (and someone who hates waiting for the dough to chill and using a rolling pin), I totally cheated and used Pillsbury Crescents instead! I also used regular old Strawberry Jam (cuz that's what I had in the fridge) and they turned out REALLY yummy! I'm sure Dorie's version would've tasted more home-made but these were good enough for me! hehe 
Ingredients: (4 cookies)
1 (4-count) pkg Pillsbury Crescents
1 Tbsp chopped nuts
2 Tbsp jam
Prep:
1. Preheat over to 350°F.
2. Unroll dough and separate into triangles. Spoon a thin gloss of jam in the middle and press nuts into dough. Carefully roll them up into crescents.
3. Bake 13 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet.
Ingredients:
