Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. After all, not everyone is a huge taco fan. (I know, strange, right?)

Today's double post offerings include Roasted Vegetable Chili with Cornbread Biscuits (yum!) and Glazed Chocolate-Avocado Cupcakes. (Do I have your attention yet?) Enjoy!

RASPBERRY LIME PIE

This comes from the infamous long-since-forgotten emailing list.

Ingredients

14 ozs. sweetened condensed milk

1/2 cup lime juice

8 ozs. frozen whipped topping -- thawed

Few drops red food coloring -- optional

1 cup fresh raspberries

1 9 inch graham cracker crust -- baked and cooled

Additional raspberries for garnish -- optional

Fresh mint for garnish -- optional

Lime slices for garnish -- optional

Directions

In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.

Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”

SCOTTO CHEESE LASAGNA

This is from FamilyTime, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”

Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes

To view this online, click here.

Ingredients

1 container (32 ounces) ricotta cheese

2 eggs, beaten

Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce

12 lasagna noodle, cooked and drained

1 1/2 pounds mozzarella cheese, thinly sliced

2 cups grated parmesan cheese

1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf

Directions

Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.

Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.

Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.

Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.

Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.

BEST MAC AND CHEESE

This comes from MyDailyMoment, and begins, “Put this lower fat version of a kiddie classic on the menu, and the dinner table. Fair warning, it might be a quiet dinner once the kids get a bite of this cheesy favorite.”

For 6 people; Ready in 20 min.

To view this online, click here.

Ingredients

1 tablespoon(s) butter

2 tablespoon(s) all-purpose flour

1 1/4 cup(s) skim milk

1 1/2 cup(s) (6 oz) reduced fat, shredded sharp cheddar

3 tablespoon(s) grated Parmesan cheese

1 teaspoon(s) low sodium Worcestershire sauce

1/2 teaspoon(s) dry mustard

1/8 teaspoon(s) pepper

1/8 teaspoon(s) hot sauce

4 cup(s) cooked elbow macaroni

Directions

Melt butter in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add cheeses and next 4 ingredients, stirring until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.

SWEET POTATO SOUFFLE IN ORANGE CUPS

This comes from Daniel Breaker on The TODAY Show site, and begins, “Hollowed out orange cups are great for serving individual soufflés — and you don't have to purchase additional ramekins!

“Technique tip: Some preparation can be done up to two days in advance. You can hollow out the orange cups and keep them in a zip-top bag in the refrigerator. The sweet potatoes can be roasted and combined with the spices and sugar, sealed and refrigerated. Be sure to bring the mixture to room temperature before combining the eggs.”

Servings: 8

To view this online, click here.

Ingredients

2 pounds medium to large sweet potatoes or yams

4 large navel oranges, cut in half crosswise and hollowed out

1/4 cup brown sugar

2 teaspoons cinnamon powder

1/2 teaspoon allspice powder

1/2 teaspoon ground nutmeg

1/2 teaspoon ginger powder

1/2 teaspoon sea salt

2 egg yolks

5 egg whites

6 candy canes or 12 peppermint hard candies

Directions

Preheat oven at 425°F.

With a sharp paring knife, poke several holes in the sweet potatoes and bake, rotating once, for 1 hour, or until potatoes are very soft. Remove from oven. When cool enough to handle, cut in half and scoop out flesh. Using a blender or food processor, purée sweet potatoes until smooth. Measure out 2 cups of sweet potato, save any extra for another use.

Unwrap candy canes and place in a zip-top bag and seal. Whack the candy canes with a rolling pin or small frying pan until crushed.

Reduce oven temperature to 400°F.

In a medium size bowl, add sweet potato purée, brown sugar, cinnamon, allspice, nutmeg, ginger and sea salt. Mix thoroughly. Add egg yolks and mix to combine.

In a stand mixer, whisk egg whites just until stiff peaks form. Add about half of the egg whites to the sweet potato mixture and mike to combine. Gently fold in the rest of the egg whites until just incorporated. Be sure not to overmix.

Place orange cups on top of a muffin pan (a muffin pan keeps the cups from tipping over, but a regular baking sheet works as well). Spoon sweet potato mixture in the cups just to the top.

Bake for 12-16 minutes until puffy and lightly browned. Remove from oven and immediately top with crushed candy canes.

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS

This yummy recipe comes from the Food Network.

Level: Easy; Total: 1 hr; Active: 35 min; Yield: 4 servings

To view this recipe online, click here.

Ingredients

1 head cauliflower, cut into small florets

1 poblano chile pepper, seeded and diced

4 scallions, roughly chopped, plus more for topping

3 tablespoons vegetable oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

Kosher salt

3/4 cup cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon packed light brown sugar

4 tablespoons cold unsalted butter, cubed

2/3 cup cold buttermilk

2/3 cup shredded sharp cheddar cheese

1 15-ounce can black beans, undrained

1 8-ounce can tomato sauce

1 1/4 cups frozen fire-roasted corn, thawed

1 1/2 cups low-sodium vegetable broth

Directions

Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.

Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.

Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

GLAZED CHOCOLATE-AVOCADO CUPCAKES

This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Avocado replaces the eggs and most of the oil creating a rich, chocolatey batter that's ultra moist.”

Makes 12 servings

To view this online, click here.

Ingredients

Cupcakes

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

1 avocado, pitted and peeled

1 cup pure maple syrup

3/4 cup plain soymilk

1/3 cup canola oil

2 tsp. vanilla extract

Glaze

1/4 block soft silken tofu (from 14-oz. container), drained and patted dry

3 Tbs. pure maple syrup

1/2 tsp. vanilla extract

1/8 tsp. salt

4 oz. semisweet vegan chocolate, melted

Preparation

To make Cupcakes:

Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.

Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.

To make Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops of Cupcakes into Glaze, pulling straight up from Glaze to form peaks.

Nutrition Information: Calories: 287; Carbohydrate Content: 44 g; Fat Content: 12.5 g; Fiber Content: 4 g; Protein Content: 4 g; Saturated Fat Content: 3 g; Sodium Content: 304 mg; Sugar Content: 24 g