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Carrie’s Featured Recipe

Pineapple Crunch Dessert

1 cup crushed cornflakes

2 tablespoons sugar

1/3 cup butter, melted

2 tablespoons cornstarch

2 cans (8 ounces each) crushed pineapple, undrained

2 cups vanilla ice cream, softened

1 package (3.4 ounces) instant vanilla pudding mix

Whipped topping, optional

  1. Preheat oven to 350°. In a bowl, combine cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake 10 minutes. Cool on a wire rack.
  2. In a saucepan, combine cornstarch and pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Cool.
  3. In a bowl, beat ice cream and pudding mix on low speed 2 minutes or until blended and thickened. Spoon over crust. 

Top with pineapple mixture. 

Refrigerate until serving. If desired, serve with whipped topping.

Monte Cristo Breakfast Casserole

1 loaf (16 ounces) French bread, cut into ¼-inch cubes, divided

½ pound turkey, cut into ¼-inch cubes, divided (approximately 1½ cups)

½ pound ham, cut into ¼-inch cubes, divided (approximately 1½ cups)

1 cup Swiss cheese, shredded, divided

1 cup mild cheddar cheese, shredded, divided

12 large eggs

2 cups whole milk

Toppings

confectioners’ sugar, for dusting

raspberry preserves

Spray a 9×13-inch baking dish with cooking spray.

To the bottom of the prepared baking dish, add about half of the bread cubes.

Top the bread with half the amount of turkey (about ¾ cup), half the ham (about ¾ cup), ½ cup of Swiss cheese, and ½ cup of cheddar cheese. Repeat the layers with the remaining bread, turkey, ham, and both kinds of cheese.

 

In a large bowl, combine the eggs and milk. Whisk until well combined.

 

Pour the egg mixture over the bread, meat, and cheese layers.

 

Cover with plastic wrap and refrigerate the casserole overnight.

 

When ready, preheat the oven to 350°F.

 

Remove the plastic wrap and bake 40 minutes, or until the edges are golden brown and the casserole doesn’t jiggle.

 

Let the casserole cool slightly. Then, top with confectioners’ sugar.

 

Serve warm with raspberry preserves.

Kentucky Derby Sliders

1 12-count package Hawaiian Sweet Rolls, sliced in half

1 lb. turkey breast, thinly sliced and divided

12 slices white sharp cheddar cheese

8 slices bacon, roughly chopped into 1-inch pieces and cooked until crisp

12 tomatoes slices, about 1/4-inch thick (I use Campari or Roma tomatoes

 

Mornay Sauce (make about 1 cup)

3 Tbsp. butter

3 Tbsp. all-purpose flour

1 1/2 cups milk

Kosher salt and freshly ground black pepper to taste

dash nutmeg

1/2 cup cheddar cheese, shredded

 

Butter Glaze

1/2 cup (one stick) butter, melted

1 Tbsp. Dijon mustard

1 Tbsp. poppy seeds

2 tsp. Worcestershire sauce

1/4 tsp. salt

1/4 tsp. pepper

Mornay Sauce

In a small saucepan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly for 2 minutes, being careful not to brown. Gradually whisk in milk. Bring to a boil, whisking constantly until thickened, about 2-3 minutes. Reduce heat to low. Add cheddar cheese. Remove from heat and season with salt, pepper and nutmeg. Keep warm and set aside.

Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper or aluminum foil. Spray with nonstick cooking spray.

Using a large knife, slice the rolls in half so you have a portion of tops and a portion of bottoms. You want both portions of the rolls to remain connected, so there are two slabs. Place the bottom portion in the prepared pan.

Evenly layer 1/2 of the turkey over the rolls. 

Evenly layer the cheddar cheese slices.

Sprinkle with the bacon.

Layer with the tomato slices. (try to place a slice on each roll)

Carefully spread the Mornay sauce over the tomatoes.

Evenly layer the remaining sliced turkey, then top with top portion of buns.

Butter Glaze:

In a small bowl, whisk together melted butter, Dijon mustard, poppy seeds, Worcestershire sauce, salt and pepper until well combined. Pour mixture evenly over top of rolls. 

Cover pan with aluminum foil and let stand at room temperature for 10 minutes. Bake covered for 20 minutes or until cheese is melted. Remove foil and continue to cook for 5 minutes or until lightly browned on top. Cut into individual sliders and serve immediately.

Asparagus Tart

2 sheets frozen puff pastry

2 eggs, at room temperature

8 ounces herbed goat cheese, at room temperature

1 ounce (about 3/4 cup grated) Romano cheese

1 pound asparagus, trimmed and peeled as needed

1 teaspoon vegetable oil

1/4 teaspoon kosher salt

Zest of 1 lemon

Place a cookie sheet on a rack in the center of the oven. Heat oven to 400˚F or according to puff pastry package instructions. Remove puff pastry from freezer and let stand at room temperature while you make the filling.

Make the filling:

Zest the lemon into a small bowl and set the zest aside. You will use it later. In a medium bowl, beat 1 egg with the goat cheese, Romano cheese, and 1 tablespoon freshly squeezed lemon juice.

Create the tart shell:

When the pastry is pliable enough to work with, generally after 20 to 30 minutes, unfold both sheets on a sheet of parchment paper. Overlap ends by 1 inch, forming 1 long rectangle (about 17 inches x 9 inches); press together to seal.

Beat the remaining egg with 1 teaspoon water, then brush a 1-inch rim of egg wash around the pastry rectangle.

Fold edges inward and press to create a 1-inch border. This acts as a “glue” and creates a picture frame effect. Use additional egg wash to seal corners where they overlap. Brush top of folded rim with egg wash.

Top the tart: 

Spread the goat cheese mixture inside the pastry border. Toss the asparagus with the oil and salt, then arrange in a single layer on top of the cheese. If you want to get fancy, feel free to play with the arrangement of your asparagus.

Bake:

Remove the hot cookie sheet from the oven and add the parchment with the tart; return the cookie sheet to the oven. Bake the tart until golden brown and flaky, 30 to 35 minutes.

Serve:

Sprinkle the lemon zest over the asparagus and then cut the tart into triangles or squares. Serve immediately or let cool on a rack and serve at room temperature.

Chicken Bacon Ranch Pasta

16 oz medium pasta noodles (cooked)

16 oz alfredo sauce

1 tsp salt (to taste)

1 oz Ranch Dressing Mix

3 cups cooked and shredded chicken

1 cup cheddar cheese (separated)

2 cups mozzarella cheese (separated)

8 slices bacon (cooked, and chopped)

Preheat the oven to 350 degrees. 

In a large bowl, add in your pasta, alfredo sauce, salt, ranch seasoning, chicken, 1 cup of your cheese, and half of your bacon pieces. Stir it all together. 

Pour pasta into a 9×13 baking dish. 

Sprinkle remaining cheese over the top of the pasta.

Sprinkle bacon pieces over the top of the cheese. 

Place in the oven and bake about 20 minutes, or until the cheese is melted and the whole dish is bubbly and hot throughout.

Irish Soda Bread

4 cups all-purpose flour

4 tablespoons sugar

1 teaspoon baking soda

1½ teaspoons salt

4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces

1 3/4 cups cold buttermilk, shaken

1 large egg, lightly beaten

1 cup raisins

Preheat oven to 375°F. Line dutch oven (or cast iron skillet) with parchment paper. You can also use a baking dish or cookie sheet.

Combine flour, sugar, baking soda and salt in a large bowl. Place 2 tablespoons of flour mixture in a medium sized bowl. Add raisins and toss to coat raisins well in flour mixture (this well keep them from sinking to the bottom of the bread). Set aside the flour coated raisins.

Using a pastry blender, fork or food processor to cut in the cold butter into remaining flour mixture.

In a small bowl, beat buttermilk and egg, with a fork or whisk, until well combined. Using a wooden spoon (or rubber scraper) add buttermilk mixture to the flour mixture and stir until just combined. Fold raisins into mixture.

On a heavily floured surface, knead dough. I like to work with half of the dough at a time, it’s just easier that way. You will want to add enough flour so it’s not sticky, but be careful to not add too much flour.

Form dough into a ball, and place in prepared pan. Using a serrated knife, cut a 1-inch deep X into the top of the bread.

Bake for 45 to 55 minutes, until perfectly golden brown. Serve warm and store any leftovers in an airtight container for up to a week.

Caprese Casserole

Ingredients:

3 cups diced rotisserie chicken (or any other cooked chicken)

1 cup uncooked quinoa

2 cups chicken broth

2 cups crushed tomatoes

2 Tbsp tomato paste

1 Tbsp balsamic vinegar

1/4 cup half and half

1/4 to 1/2 tsp. crushed red pepper (this is optional)

Salt and pepper, to taste

1/4 cup grated Parmesan cheese

1 cup shredded mozzarella cheese, divided

1 cup grape tomatoes, halved

Handful fresh basil, chopped

Preheat oven to 375 degrees F.

To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of chicken broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 12 to 15 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.

To make the sauce, combine crushed tomatoes, tomato paste and balsamic vinegar in a saucepan on medium heat and bring to a simmer. Add half and half, crushed red pepper and salt/pepper and continue cooking until heated through.

In a large bowl, mix together chopped chicken, quinoa, Parmesan cheese and a 1/2 cup mozzarella cheese, then add sauce to quinoa mixture; mixing well.

Pour quinoa mixture into a prepared 9×13 baking dish and top with the remaining mozzarella cheese and tomatoes.

Bake in the oven for 12 to 15 minutes, or until cheese is melted and casserole is heated through. Top with fresh basil, serve and enjoy!

1-1/4 pounds ground beef

1 medium onion, chopped

4 garlic cloves, minced

2 cups salsa

1 can (16 ounces) refried beans

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) enchilada sauce

1 can (4 ounces) chopped green chilies

1 envelope taco seasoning

1/4 teaspoon pepper

6 flour tortillas (10 inches)

3 cups shredded Mexican cheese blend, divided

2 cups crushed tortilla chips

Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
  2. Spread 1 cup meat mixture in a greased 13×9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
  3. Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
  4. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

Mexican Coleslaw

Servings 8 -10

1 14 oz. bag coleslaw mix

½ c. red pepper diced

½ c. black beans rinsed and drained

½ c. grilled corn

½ c. minced cilantro

1 jalapeno seeds removed and finely diced

¾ c. mayo

¼ c. sour cream

½ package taco seasoning

2 Tbsp. lime juice

In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.

In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.

Add mayo mixture to coleslaw mixture and stir to combine.

1 (17-ounce) container of purchased plain hummus

1/2 cup reduced-fat, crumbled feta cheese

1/4 cup thinly sliced green onions (from about 2 onions)

3/4 cup chopped Italian flat-leaf parsley

1 teaspoon extra virgin olive oil

Pinch of  kosher salt

cherry tomatoes, halved

1 large red pepper, optional (look for one with broad, flat sides)

1 – 1 1/2 tablespoons very finely crumbled, reduced-fat feta cheese

 

dippers for serving: whole-grain pita chips, wedges of whole-wheat pita bread, pretzels

or any red and green veggies

In a medium-sized bowl, combine hummus, 1/2 cup feta, and green onions.

Place a small bowl or drinking glass in the center of a large, round platter

Use a rubber scraper to spread the hummus mixture in a circle all around the bowl/glass you placed at the center

Remove the bowl/glass from the center using a gentle, upward twisting motion. If needed, you can carefully insert the tip of a toothpick under the edge of the bowl/glass to help it release.

In another small bowl, toss parsley, oil, and salt until the parsley is thoroughly coated and the oil and salt are evenly distributed.

Spoon parsley mixture in a circle on top of the hummus layer, leaving a small border of hummus showing all around.

Place halved cherry tomatoes, cut-side down, randomly throughout the parsley layer, so they look like Christmas ornaments.

If making the optional bow out of red pepper, cut one broad, flat side off the pepper (as shown in the photo in our post), and gently but firmly press a metal, bow-shaped cookie cutter (we use this one) through the pepper slice to cut out your bow. Place the bow on your wreath.

Sprinkle entire wreath lightly with a dusting of 1 – 1 1/2 tablespoons very finely crumbled feta, to look like snow. You can adjust the exact amount of feta, depending on the diameter of your wreath – you want it to look like just a light dusting, without using so much feta that it hides the other ingredients.

Serve immediately with dippers of your choice, or cover and refrigerate for up to 1-2 days