Apple and Cheddar Tart
1 cup sharp cheese, grated
1 cup whole milk
½ cup heavy cream
1 egg, plus one egg yolk
1 refrigerated pie shell
3 medium apples
Pinch of salt
Heat oven to 350 F. Place pie crust in a 9-inch tart pan. Place some pie weights or dried beans on top of the unbaked crust. Bake for 12 to 17 minutes.
In a bowl, combine milk, cream and eggs. Beat well. Stir in salt and 3/4 of the cheese.
Pour into the crust. Arrange apple slices on top of the custard. Sprinkle remaining cheese on top.
Bake for 17 to 25 minutes, or until inserted knife comes out clean. Serve warm or at room temperature.
Ricotta Tater Cakes
1 large russet potato, peeled and shredded
2 garlic cloves, minced
½ cup spinach, chopped and steamed
1 large egg
½ cup ricotta cheese
2 tablespoons Parmesan cheese
2 green onions, chopped
8 ounces sour cream
Chop green onions and mix with sour cream. Set aside.
Shred potatoes into a bowl of ice water. Drain and wrap potatoes in a damp paper towel. Discard water.
Mix garlic and spinach with cheeses and egg. Season if desired. Add potatoes to mixture.
Place a spoonful of potato mixture on an oil-covered skillet. Cook each side for 2 minutes until golden brown. When done, remove from skillet. Add a dollop of sour cream mixture and serve warm.
Makes 8 to 10 pancakes
Easy Cheesy Breakfast Pizza
Two 8-ounce cans of crescent rolls
1 pound sausage, cooked and crumbled
2 cups cheddar cheese, grated
2 cups hash brown potatoes, uncooked
6 large eggs
1/3 cup milk
¼ teaspoon pepper
½ teaspoon salt
Heat oven to 250 F.
Spread crescent rolls on the bottom of a greased jelly roll pan. Top with sausage, hash browns and cheese. In a bowl, mix eggs, milk, salt and pepper.
Pour egg mixture over pizza. Bake for 30 minutes. Cut pizza into slices and serve with a side of plain yogurt.
Green Chile, Chicken and Avocado Enchiladas
3 tablespoons butter, divided
1 pound boneless skinless chicken breast, cubed
Salt and pepper
1 cup chopped onion
4-ounce can chopped green chiles
1 large avocado, chopped
2 cups shredded Mexican cheese blend
15-ounce can green chile enchilada sauce
1/3 cup sour cream
12 taco-sized flour tortillas
Sour cream and cilantro for serving
Heat oven to 375 F. Grease a 9-by 13-inch casserole dish with butter.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken, and season with salt and pepper. Brown chicken until cooked through, about 5 minutes. Remove chicken from the skillet. Set aside.
Melt remaining butter in the skillet. Add onions and green chiles. Cook until onions have softened, about 4 to 5 minutes. Remove skillet from the heat. Add chicken and avocado. Set aside.
Whisk together enchilada sauce and sour cream in a medium bowl. Spread a small amount on the bottom of the prepared casserole dish.
Divide chicken mixture evenly among tortillas. Roll and place seam-side down in a casserole dish. Pour remaining sauce over the top of the tortillas. Sprinkle with cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until lightly browned.
Let stand 5 minutes before serving.
Cheddary Chicken Bones
4 chicken legs
1 cup crisp rice cereal
½ cup cheddar cheese, grated
3 tablespoons butter, melted
Salt and pepper
1 egg
¼ cup milk
½ cup flour
Heat oven to 375 F.
In a bowl, combine milk, butter and egg. Set aside. In another bowl, combine rice cereal and cheese. Set aside.
Season chicken with salt and pepper. Dip each chicken leg in flour, then in the egg/milk mixture, then in the cheese-and-cereal mixture.
Line a baking pan with foil and spray with cooking spray. Place legs on the pan. Wrap a small piece of foil around the end of each leg.
Bake for 25 to 30 minutes, turning once. Chicken is done when juices are no longer pink. Serve hot or cold.
Cuban Style Mac and Cheese
4 to 5 slices Cuban bread (can substitute French or Italian bread)
1 pound uncooked pasta (penne, big elbows or shells)
8 tablespoons salted butter
1 cup all-purpose flour
4 cups hot milk
1 tablespoon dried mustard
1 tablespoon hot sauce
1 pound extra-sharp cheddar cheese, grated (about 4 cups)
1/4 pound cubed ham
1/4 pound roasted pork. shredded
1/4 cup pickle slices or cubes
Heat oven to 350 F. Lightly grease a 9-by-13-inch pan with cooking spray.
Place slices of bread on a baking sheet. Place in the oven for 4 to 5 minutes or until lightly browned. Let cool, then pulse in a food processor until pieces are the size of thick crumbs (about one cup is needed).
Cook pasta per package instructions until it is almost done. Drain pasta well and put it in a large container. Set aside.
Melt butter in a pot over medium heat. Stir in flour until well blended. Beat for 1 to 2 minutes. Do not let the mixture turn brown.
Slowly beat in milk. Stir for a few minutes. Beat in dry mustard and hot sauce until well blended. Add cheese. Stir until melted and thoroughly mixed. Lower the heat, and stir for 3 to 4 more minutes.
Add half of the sauce to pasta. Add ham and roasted pork. Add remaining cheese sauce and mix well.
Place mixture in the prepared pan. Evenly spread pickles and breadcrumbs over the surface. Bake for 20 to 25 minutes or until hot and bubbly.