|
Ham and
Cheese Brunch Bake (Serves 10 to 12)
Ingredients:
24-oz. package frozen Hash Brown Potatoes
2 cups cooked Ham, cubed
2 cups Cheddar Cheese, shredded and divided
1 small Onion, chopped
16 oz. Low-fat Sour Cream
10-oz. can condensed Cheddar Cheese Soup, undiluted
10-oz. can Cream of Potato Soup, undiluted
Freshly ground Black Pepper to taste
Preparation Steps
Thaw the hash brown potatoes and combine them in a large mixing bowl with the diced
ham, a half-cup of the shredded cheddar cheese, and the chopped onion. In a separate mixing bowl, blend together
the sour cream, cheddar cheese and potato soups, and black pepper. Add the sour-cream-and-soup mixture to the potatoes
and ham, making sure all ingredients are thoroughly combined. Pour the mixture into a lightly greased 3-quart oven-proof
baking dish. Top with more cheese, and bake in a pre-heated 350-F degree oven for an hour.
|
|
Mexi dip (Serves 10)
Ingredients:
2 cans prepared Chili (with or without beans)
1 large jar Salsa (hot or mild, to taste)
2 8-oz. packages of softened Cream Cheese,
2 8-oz. packages of shredded Monterey Jack Cheese
Preparation Steps
Spread the cream cheese over the bottom of a 9-inch by 13-inch baking pan. Pour chili
over the top and spread evenly. Add the salsa and spread evenly again. Sprinkle shredded cheese on top, and bake
in a pre-heated 350-F degree oven for about 20 to 30 minutes, until cheese is bubbing. The recipe can also be microwaved
for about 15 minutes in a microwave-safe pan. Serve the dip warm with tortilla chips.
|
|
Raspberry
Trifle (Serves 4)
Ingredients:
4 oz. Non-fat Cream Cheese
4 oz. Non-fat Ricotta Cheese
1 Tbs. Fresh Lemon Juice
1 Tbs. Granulated Sugar (optional)
1 cup fresh Raspberries
1/4 cup Raspberry Jam or Puree
About 16 Vanilla Wafer Cookies, crumbled
6 oz. Nonfat Plain, Vanilla, or Raspberry Yogurt
4 fresh Mint Sprigs for Garnish
Preparation Steps
In a small mixing bowl, whip the cream cheese with the ricotta cheese. Add the lemon
juice and (if desired) sugar to taste, as you blend with an electric mixer until a rich and creamy texture has
been attained. Minimum blending time is about 8 minutes. The more blending time, the creamier the mixture, and
the easier it is to spread in layers, later. In a separate mixing bowl, combine the raspberries with the raspberry
jam or puree, keeping out about 12 or 16 perfect, whole berries for garnish. Either in four parfait glasses or
one parfait-style glass bowl, layer the ingredients in the following order, starting from the bottom (of course):
cream cheese and ricotta cheese mixture, raspberries mixed with jam or puree, crumbled vanilla wafers, cream and
ricotta cheese mixture again, and a sprinkling of beautiful, whole raspberries on the top. Refrigerate your trifle
for at least 2 hours prior to serving. Just before dessert, add a small dollop of non-fat yogurt and a mint leaf
in the center of each serving or serving bowl.
|
Articles
Register for 
