Mexican Fiesta - Calabacitas

Calabacitas

(Pronounced cal-uh-buh-see-tuhs)

This dish can be completed after the sauteed squash and onion are mixed with the rest of the ingredients for a fresher taste. However, baking it in the oven melts the cheese and creates a warmed-through feel, and helps meld the flavors together. In a good way. -Kylie B.

Ingredients:

3-4 zucchini or yellow squash, sliced in 1/4” disks

1 large onion, chopped

3 Tablespoons oil

¼ tsp. garlic salt or 2 cloves fresh garlic, minced

1 4-oz. can chopped green chilies, drained for milder flavor if desired

1 16-oz. can whole kernel corn, drained

1 cup grated Cheddar or Mexican cheese

Directions:

Saute squash and onion in oil until barely tender. Add garlic salt or fresh garlic, chilies, corn and cheese; mix well. Put in sprayed/oiled 1-quart casserole and bake at 400 F for 20 minutes, or until cheese is bubbly.

Mormon Tiramisu


Sabayon-Mascarpone Mixture:
12 oz mascarpone cheese
5 egg yolks
6 T sugar
2 T cranberry-grape juice
2/3 c heavy cream
1/2 t vanilla extract

Sabayon topping sauce:
1 c sabayon-mascarpone mixture
2 T cranberry-grape juice

Not-So-Espresso Mixture:
1 1/2 c dark hot chocolate, still hot
1 t rum flavoring

Whipped cream:
1/2 c heavy cream
1 T sugar
1/2 t vanilla extract

Additonal ingredients:
20 Italian ladyfinger cookies
2 T shaved chocolate

To make the Sabayon-Mascarpone mixture:
1. Put the mascarpone in a mixing bowl, beat until smooth and creamy. Set aside.
2. In a separate bowl, combine egg yolks, 4 T of the sugar, and the cranberry-grape juice. In a double boiler, whisk the mixture until it triples in volume (about 5 mins). Cover and chill.
3. In a mixing bowl, combine the cream, 2 T of sugar, and vanilla. Beat until soft peaks form, then fold into mascarpone. Add the egg mixture, folding gently. Refrigerate.

For the topping:
Remove 1 c of the sabayon-mascarpone mixture to mix with the cranberry-grape juice.

To make the Tiramisu:
1. In a separate bowl, mix cream, sugar, and vanilla, whisking until a whipped cream is formed. Fold in a a cup of the sabayon-mascarpone mixture. This is our sabayon whipped cream.
2. Pour rum flavoring into the hot chocolate.
3. In a 9x9 baking dish, spread a small amount of the sabayon whipped cream.
4. One at a time, submerge ladyfingers into chocolate-rum drink, then layer them onto the bottom of the pan. It should take roughly 10 ladyfingers. Use more as needed to get a tight fit across the pan.
5. Spread the remaining sabayon whipped cream over these ladyfingers, then gently tap the pan on your work surface to remove air bubbles.
6. Similarly to step 4, dip and layer remaining ladyfingers. This time, layer the cookies at right angles to the previous layer.
7. Spread the rest of the Sabayon-Mascarpone mixture over the ladyfingers, again tapping to remove bubbles.
8. Smooth surface with a spatula, cover and refrigerate at least 12 hours.

9. Serve by pouring the reserved Sabayon topping sauce on each portion, then sprinkle shaved chocolate on top.

posted by: Crystal Parkinson

Italian Cuisine

Pastina with Peas

8 oz. little pasta shells

1 cup chicken stock

1 cup frozen peas

1/2 cup cream cheese (room temp)

1-2 mozerella cheese

1/2 parmesan cheese

optional: garlic, italian seasoning

Directions:

Bring a large pot of water to boil over high heat. Add the pasta and cook about 12 minutes or until done. Drain pasta. While pasta is cooking heat the chicken stock and peas to thaw them out. Once the pasta is done and drained add the chicken stock and peas to pasta. Then add all the cheeses and stir over heat until cheese is melted and forms a sauce. Add garlic and italian season to taste. Transfer to a large bowl and serve hot.

posted by: Crystal Parkinson

Turtle Pumpkin Pie

This Turtle Pumpklin Pie comes from Kraft Foods.

Ingredients:
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Instructions:
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Pumpkin Sandwiches

These Pumpkin Sandwiches were found on the blog Kinzie's Kreations. Follow the link or copy the recipe below:

Ingredients:
1 box refrigerated pie crusts (2 count)
Sliced ham
Sliced cheese
1 large egg, lightly beaten

Instructions:
1. Heat oven to 425ºF. Line a baking sheet with nonstick foil.
2. Unroll pie crusts and cut each of the two crusts into as many pumpkin shapes as you can fit (make sure you have an even number as you wil use two pumpkins for each pastry sandwich.) Using a round cutter slightly smaller than your pumpkin cutter, cut 24 rounds from the sliced ham and 24 rounds from the sliced cheese.
3. Layer 2 slices each of ham and cheese in the center of half of the pumpkins. With a small brush, brush beaten egg around edges of pumpkin crusts
4. Top with remaining pumpkins, carefully pressing on edges to seal. Using a spoon, make ridges on pumpkins by pressing into tops in a few places. Pierce ridges with a knife in a couple of places to vent.
5. Place on pan. Brush tops of pumpkins with beaten egg. Bake 10 to 12 minutes until light golden and flakey. Let cool for a couple of minutes before serving.

*FYI: Refrigerated pie crusts are found by the refrigerated crescent rolls.

Lunch Bunch Recipes

Please add any of your recipes that you brought to the last 7 months of Lunch Bunches! We would love to try them!!

October Lunch Bunch!

This was our first Lunch Bunch in October. It was so much fun and we had lots of fun food. This was just a few of our fun food pictures!