Chicken Tamale Casserole

Adapted from Cooking Light

1/3 cup Milk
2 Eggs
1 teaspoon Ground Cumin
1 teaspoon Ground Cayenne Pepper
1 can Cream Style Corn
1 box Jiffy Muffin Mix
1 can Chopped Green Chilies
1 can Red Enchilada Sauce
1/2 Rotisserie Chicken, shredded/chopped
2 cups Shredded Cheddar Cheese
Cooking Spray

Preheat oven to 400 degrees. Spray a 13x9 casserole dish with cooking spray. Mix together muffin mix, milk, eggs, cumin, pepper, corn and chilies; pour into prepared dish and bake for 15 minutes.  Remove from oven oven and poke top with fork; pour enchilada sauce over top.  Evenly spread chicken over sauce and sprinkle with cheese.  Bake for an additional 15 minutes.  Let stand for 5 minutes before serving.  Makes 6 servings.

Butternut Squash Bisque

Adapted from Martha Stewart

3 tablespoons Butter
1/4 cup Chopped Onion
2 sprigs Fresh Thyme
1/4 teaspoon Ground Cinnamon
1/2 teaspoon Cayenne Pepper
1 large Butternut Squash, cubed (about 4 cups)
2 cups Chicken Stock
1 cup Half-and-Half
1 cup Water
Salt

In a medium-large pot, heat butter and saute onions until brown. Mix in thyme, cinnamon, and cayenne. Add squash, stock, and water. Bring to a boil; then reduce to a simmer for 20 minutes. Puree in a blender until smooth; return to stove on low, add half-and-half, and season to taste. Thin with stock or water as needed. Serves 6.

Corn Casserole

Adapted from Paula Deen

1 can Whole Kernel Corn, drained
1 can Cream Style Corn
1 8 ounce package Jiffy Muffin Mix
1 cup Sour Cream
1/2 cup Butter, melted

Preheat oven to 350 degrees. Grease an 8x8 pan or casserole dish. Combine all ingredients in a medium bowl.  Pour into greased pan and smooth out top. Bake for 55 minutes. Serve warm. Makes 6 servings.

Sausage Balls

Adapted from Trisha Yearwood

1 pound Hot/Spicy Pork Sausage
10 ounces Grated Cheddar Cheese
3 cups Bisquick
1/4 cup Melted Butter

Preheat oven to 375 degrees. Combine all ingredients in a stand mixer. Using a 1 1/2 ounce disher, scoop mixture onto parchment lined sheet pan. Roll into uniform balls. Bake until golden brown, about 20 minutes.

Spicy "Crack" Pretzels

Original source unknown

1 package Ranch Dressing Mix
1/2 teaspoon Lemon-Pepper
1/2 teaspoon Garlic Powder
1 teaspoon Cayenne Pepper
1/2 cup Canola Oil
1 pound Pretzel Sticks

Preheat oven to 350 degrees.  Combine seasonings and oil in large bowl, add pretzels and stir or toss to coat.  Bake for 8 minutes.  Store in an airtight container.

BF's Chocolate Chunk Cookies

Adapted from Jacques Torres via The New York Times

8 1/2 ounces bread flour
8 1/2 ounces cake flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter
10 ounces light brown sugar
8 ounces granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds 61% Valrhona or Callebaut chocolate

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Scoop dough using a 2 ounce disher; slightly smash ball to form a thick disc. Place dough in an airtight container, use plastic wrap between layers, and refrigerate for 24 to 36 hours (dough can also be frozen for up to 30 days).

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place cookies on sheet and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 1-2 minutes, then slip cookies onto another rack to cool. Serve warm. Makes 18-24 cookies.

Chocolate Chunk Bread Pudding

Adapted from Dessert Express

6 day old small croissants

6 ounces chopped 61% chocolate

2 egg yolks

1/4 cup sugar

2/3 cup half-and-half

1 tablespoon butter, plus more for pans

Preheat over to 350 degrees. Lightly butter four ramekins.  Roughly chop croissants.  In medium bowl, combine yolks, sugar and half-and-half.  Stir in croissants and chocolate.  Spoon mixture into ramekins and dot with butter. Place ramekins in deep dish and fill outer dish with 1-2 inches of water.  Bake until center is set, about 20 minutes.  Serve warm. Makes 4 servings.

Chocolate Sheet Cake

Adapted from The Pioneer Woman

Cake:
1 cup AP or Cake Flour
1 cup Fine Sugar
1/8 tsp Salt
3 tbls Dark Cocoa Powder
1/2 cup Unsalted Butter
1/2 cup Boiling Water
1/4 cup Buttermilk
1 Egg
1 tsp Baking Soda
1 tsp Vanilla
Butter and Cocoa Powder for pan

Frosting:
1/4 cup Chopped Pecans (optional)
1/2 cup Unsalted Butter
3 tbls Cocoa Powder
4 tbls Milk
1 tsp Vanilla
8 oz (half a box) Powdered Sugar

Heat oven to 350 degrees. Butter a 13x9 sheet pan and dust with cocoa powder. Combine flour, sugar, and salt in medium mixing bowl. Melt butter in a saucepan; add cocoa powder. Stir in boiling water and simmer for about 1 minute. Pour chocolate mixture over flour and stir. Combine buttermilk, egg, baking soda, and vanilla; stir into batter. Spread evenly in pan and back for 20 minutes.

Fifteen minutes into baking, start the frosting. Lightly toast pecans. Melt butter in saucepan; add cocoa powder. Turn off heat and add milk, vanilla, and powdered sugar. Stir in pecans. Spread evenly over the warm cake. Makes 12 servings.

Baked Chicken with Chorizo

Adapted from Nigella Lawson

1 tbl Olive Oil
6 Boneless Skinless Chicken Thighs
3 links Chorizo
4 Golden Yukon Potatoes
1/4 cup Diced Onions
1/4 cup Shredded Carrots
Fresh Herbs (Rosemary, Thyme, Oregano, etc)
Salt & Pepper

Heat oven to 400 degrees.  Drizzle oil in 13x9 sheet pan. Cut chorizo into thirds. Dice potatoes into medium chunks. Finely chop herbs.  Place chicken, chorizo, potatoes, onions and carrots in the pan. Sprinkle with herbs, salt, and pepper.  Bake for 50 minutes. Serve with slotted spoon. Makes 3-4 servings.

Beef Tacos

1 pound 90/10 Ground Beef

1 can Rotel Tomato Sauce

2 tbls Taco Seasoning

1 package Uncle Ben's Ready Rice

1/4 cup Salsa

1 cup Shredded Cheddar Cheese

1/2 cup Guacamole

1/2 cup Queso

12 Flour or Corn Tortillas

Brown ground beef over medium heat until cooked.  Mix in tomato sauce and taco seasoning. Simmer on low until sauce has thickened; about 10 minutes.  Cook rice according to package; pour into small bowl and stir in salsa.  Heat for additional 30 seconds.  Warm tortillas. Assemble tacos by adding a spoon of rice, beef, shredded cheese, and guacamole.  Garnish with queso as desired. Makes 6 servings.