It's the Great Pumpkin!

Wow, is Halloween really this week? Yup, sure seems that way!

That said, here are six yummy pumpkin recipes, including Savory Pumpkin Quiche and Wild Rice-Stuffed Pumpkin. Enjoy!

GINGER PUMPKIN PIE

This came from Kathy Kingsley, who wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

Unfortunately, the link I once had for this yummy pie no longer works. But I did want to include it, along with a nod to Kathy, as it is her recipe. (Thanks, Kathy. If you're reading this and have an updated link, I'll be glad to share it!)

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn he edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

GUILT-FREE CREAMY PUMPKIN PASTA

This comes from ReadySetEat. Prep time: 30 minutes, Cook time: 30 minutes; 4 servings (1 cup each).

To view this online, click here.

Ingredients

8 ounces dry penne pasta, uncooked

1 cup canned solid-pack pumpkin

1/2 cup fat free milk

3 tablespoons chive and onion cream cheese spread

1/2 teaspoon garlic salt

1/4 teaspoon ground black pepper

1/2 cup Egg Beaters® Original

1/4 cup grated Parmesan cheese, divided

Directions

Cook pasta according to package directions.

Meanwhile, combine pumpkin, milk, cream cheese spread, garlic salt and pepper in medium bowl. Cover with microwave-safe plastic wrap; microwave on HIGH 1 to 2 minutes or until warm and cheese melts when stirred. Slowly whisk Egg Beaters into pumpkin mixture; set aside.

Combine cooked pasta, pumpkin mixture and 2 tablespoons Parmesan cheese. Stir to combine; heat over low heat 1 to 2 minutes or until hot. Sprinkle remaining Parmesan cheese over top.

SAVORY PUMPKIN QUICHE

This comes from the October 2006 issue of Vegetarian Times. The recipe starts off, “Who says pumpkin pie has to be sweet? This version goes together in no time and makes a great autumn supper served with whole-grain bread and a tossed salad.” Serves 6. Makes 1 8-inch pie.

Ingredients

1/2 cup low-fat Gruyère cheese

1 frozen 9-inch prepared piecrust

1 cup low-fat milk

2 large eggs

1 tsp. chopped thyme

1/4 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. ground nutmeg

1 cup fresh or canned pumpkin puree

Directions

Preheat oven to 400°F. Sprinkle cheese over bottom of piecrust.

Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.

Bake 10 minutes. Reduce heat to 350°F, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving.

nutritional information Per SERVING: Calories: 206; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 3 g; Carbohydrates: 16 g; Cholesterol: 146 mg; Sodium: 321 mg; Fiber: 1 g; Sugar: 3 g

PUMPKIN CHEESECAKE

Yield: 12 to 14 slices

Source: "1,001 Delicious Desserts for People with Diabetes"

Info: http://diabeticgourmet.com/book_archive/details/21.shtml

Ingredients

3/4 cup ground reduced-fat graham crackers

3/4 cup ground gingersnap cookies

8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided

4-5 tablespoons margarine, melted

2 packages (8 ounces each) fat-free cream cheese

1 cup canned pumpkin

2 eggs

2 egg whites

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

2 tablespoons cornstarch

1 cup light whipped topping

Chopped toasted pecans, as garnish

Directions

Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.

Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.

Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat

PUMPKIN FLAN WITH CHOCOLATE CRUST

From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.

Ingredients

1 cup granulated sugar

3/4 cup half-and-half

1/2 cup or 4 ounces cream cheese

1 (14-ounce) can sweetened condensed milk

5 large eggs

1 cup pumpkin puree

1/4 cup dark brown sugar

1/2 teaspoon ground cinnamon or canela

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

Pinch kosher or coarse sea salt

1 1/2 cups coarsely crushed chocolate graham crackers

Directions

In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.

In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.

Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.

Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.

WILD RICE-STUFFED PUMPKIN

From page 71 of the October 2012 issue of Vegetarian Times. The recipe begins, "The stuffing for this entrée can be made two days ahead." Serves 12.

To view this online, click here.

Ingredients

1 lb. wild rice blend

2 lb. fresh spinach, stemmed

1/4 cup plus 2 Tbs. olive oil, divided

6 cups sliced button mushrooms (1 1/2 lb.)

1 large onion, chopped (2 cups)

1 cup diced celery

9 cloves garlic, minced, divided (3 Tbs.)

3 Tbs. chopped fresh sage, divided

4 tsp. chopped fresh thyme, divided

2 cups fresh or frozen corn kernels

1 1/2 cups cooked kidney beans, or 1 15-oz. can kidney beans, rinsed and drained

1 cup chopped toasted pecans

1 6- to 8-lb. cooking pumpkin

Directions

Prepare wild rice blend according to package directions. Transfer to bowl.

Bring 1/2 cup water to a boil in bottom of skillet. Add spinach, and cook 4 minutes, or until wilted. Drain, and cool, then squeeze dry, chop, and add to rice in bowl.

Heat 2 Tbs. oil in skillet over medium heat. Add mushrooms, onion, celery, 4 tsp. garlic, 1 Tbs. sage, and 2 tsp. thyme; sauté 10 minutes, or until all liquid has evaporated. Stir in corn and kidney beans, and sauté 3 minutes. Stir mushroom mixture into rice mixture. Fold in pecans, and season with salt and pepper, if desired.

Preheat oven to 350°F. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp.

Combine remaining 1/4 cup oil, remaining 5 tsp. garlic, 2 Tbs. sage, and 2 tsp. thyme in bowl. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10 to 20 minutes more.

nutritional information Per Serving: Calories: 272; Protein: 3 g; Total Fat: 10 g; Saturated Fat: less than 1 g; Carbohydrates: 43 g; Cholesterol: 16 mg; Sodium: 227 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free

Halloween Recipes (Saturday)

I usually don't post on Saturdays, but since it's almost Halloween, I couldn't resist.

It's hard to not get a little excited about Trick-or-Treating – either as a kid, as a parent, taking your kids around the neighborhood, or seeing all the kids in their costumes while you're passing out treats.

It's also the unofficial start of the holiday season. As soon as Halloween is over, it's time to start looking forward to Thanksgiving, then the winter holidays – Christmas, Hanukkah, the winter Solstice – then New Year's. Are you ready? I'm not sure I am!

Anyway, today's recipes include six snacky-type Halloween foods, including Spooky Ghost Cupcakes and Pumpkin Cake Roll with Cream Cheese Filling. Enjoy!

BLACK MAGIC CAKE

This comes from the Food Network Kitchen, and begins, “This deep, dark chocolate cake is the perfect canvas for a spooky holiday dessert. Top it with a spider web or a mummy made from melted and stretched marshmallows.” Total Time: 3 hours 35 minutes; Prep Time: 30 minutes; Inactive: 2 hours 15 minutes; Cook Time: 50 minutes; Yield: 8 to 10 servings; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/black-magic-cake.html?oc=linkback.

Ingredients

Cake:

2/3 cup vegetable oil, plus more for greasing the baking pans

1 cup Dutch-process cocoa powder

1 cup boiling water

2 cups granulated sugar

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon fine salt

1 cup whole milk

2 large eggs

1 tablespoon pure vanilla extract

Filling and Frosting:

1 1/2 cups heavy cream

3/4 cup Dutch-process cocoa powder, sifted

8 ounces semisweet chocolate, chopped

1 teaspoon espresso powder

1 teaspoon pure vanilla extract

Pinch fine salt

2 tablespoons unsalted butter

1/3 cup confectioners' sugar, sifted

Spider Web or Mummy Decoration:

2 cups mini marshmallows (about 4 ounces)

Cooking spray

Candy spider or candy eyes, for decorating

Directions

Special equipment: two 9-inch round cake pans

For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the bottom of two 9-inch round cake pans with parchment, and grease the parchment and the sides of the pans with oil.

Stir together the cocoa powder and boiling water, and let sit to bloom for 5 minutes (this step intensifies the chocolate flavor in the cake).

Whisk together the granulated sugar, flour, baking powder and salt in a large bowl. Whisk together the bloomed cocoa, oil, milk, eggs and vanilla in a medium bowl. Pour the cocoa mixture into the sugar mixture, and stir until smooth (the batter will be thin). Divide the batter evenly between the prepared cake pans. Bake until the cakes bounce back when pressed in the middle and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pans on a rack.

For the filling and frosting: Heat the cream in a double boiler over low heat, whisking occasionally, until it begins to steam. Whisk in the cocoa powder, chocolate, espresso powder, vanilla and salt until the mixture is smooth, about 2 minutes. Whisk in the butter until melted. Whisk in the confectioners' sugar until incorporated. Let the frosting cool completely.

To assemble: Put 1 cake, bottom-side up, on a serving plate or cake stand. Spread about 1 cup of the frosting over the top but not all the way down the side. Top with the other cake, bottom-side up, and frost the top and sides with the remaining frosting.

For the spider web or mummy decoration: Microwave the marshmallows in a microwave-safe medium bowl until they start to grow in size and are soft enough to stir, about 1 minute. Let sit a few minutes until cool enough to touch. Spray your hands with cooking spray. For a spider web, pick up a tablespoon-sized blob of the melted marshmallow and stretch it over and around the cake; repeat so that the strings of marshmallow crisscross one another in many directions, and continue until you have what looks like a spider web. For a mummy, stretch the marshmallow so that all the strings on the top of the cake run in the same direction, leaving a small gap between strings for the mummy's eyes to peek out. Garnish with a candy spider or candy eyes.

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING

This comes from Diana Rattray. She wrote, “This pumpkin cake roll recipe is filled with a cream cheese filling. Keep one of these pumpkin rolls frozen, in slices, and bring some out when guests drop in. This is the perfect fall or winter holiday cake!” Prep Time: 20 minutes; Cook Time: 15 minutes; Total Time: 35 minutes; Yield: 10 servings

To view this online, click here.

Ingredients

3 large eggs

1 cup sugar

2/3 cup pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

Filling:

8 ounces Cream cheese, softened

4 tablespoons Butter, softened

1 cup confectioners' sugar

1/2 teaspoon vanilla extract

Preparation

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes.

Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 10 servings.

SPOOKY GHOST CUPCAKES

This is from The Baker Chick. It makes 20 cupcakes, anc can be viewed online here.

Ingredients

For the cupcakes:

1/2 cups sugar

3/4 cups unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoons baking powder

3/4 teaspoons salt

3/4 cups buttermilk, room temperature

3 tablespoons vegetable oil

2 large eggs

3/4 cup warm water

1 teaspoon pure vanilla extract

Seven Minute Frosting:

3/4 cups sugar

1 tablespoon light corn syrup

2 tablespoons water

3 large egg whites

1/2 teaspoon pure vanilla extract

mini & regular chocolate chips for the face!

Instructions

For the Cupcakes:

Preheat oven to 350F. Line cupcake tins with liners, set aside.

In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.

Make a small well in the middle of the bowl and add the buttermilk, oil, eggs, water and vanilla. Whisk the wet ingredients together and then incorporate the dry until smooth and lump-free.

Fill cupcake liners 2/3 of the way full and bake for 20-23 minutes. Allow cupcakes to cool while you make the frosting.

Place egg whites in the clean bowl of a stand mixer with a whisk attachment. In a small saucepan with a candy thermometer attached, combine the sugar, corn syrup and water.

On medium-high heat cook the sugar mixture until boiling. At that point- turn the mixer on medium high speed to get the egg whites to soft peaks. When the sugar mixture has reached 230 degrees F, slowly pour it down the side of the bowl in a steady stream while the mixture continues to run.

Beat on medium-high for about 7 minutes or until the bottom of the bowl is cool to the touch and stiff glossy peaks have formed. Add the vanilla right before you finish beating the frosting.

Pipe frosting onto the cupcakes right away (it gets a bit firm otherwise.) and decorate with the chocolate chips!

Notes:

Recipe adapted from Martha Stewart

PUMPKIN MUFFINS

This comes from G.E. Appliances. Yields 12 muffins.

Ingredients

1 cup brown sugar

1/2 cup sugar

1/2 cup butter, softened

1 egg, beaten

3/4 cup canned pumpkin

1/4 cup walnuts or pecans, chopped

2 cups all-purpose flour

1/4 teaspoon baking soda

1 teaspoon cinnamon

1 tablespoon baking powder

3/4 teaspoon salt

1/2 cup milk

Preparation

Preheat oven to 375 degrees F.

Grease or spray a standard sized muffin pan with non-stick cooking spray.

Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts.

Mix dry ingredients together well and add to pumpkin mixture in thirds, alternating with milk. Blend just enough to mix ingredients.

Spoon into prepared muffin pan and bake for 20 minutes.

GINGERBREAD

This recipe is from a no-longer-remembered emailing list. I have a sneaking suspicion that whoever sent it to the list got it from ARM & HAMMER, since it mentions A&H baking soda. The recipe begins, "Sweeten the season with our gingerbread. This simple recipe is the perfect holiday dessert, especially when topped with yogurt or fresh fruit. Just grab a fresh box of ARM & HAMMER® Baking Soda- an important ingredient for great baking and prepare a treat for the whole family." The person who sent it to the emailing list ends this with, "I LIKE MINE TOPPED WITH A DOLLOP OF COOL WHIP!"

Ingredients:

1 1/2 cups sifted all-purpose flour

1 teaspoon ARM & HAMMER® Baking Soda

1 teaspoon ground ginger

1/4 teaspoon salt

1/3 cup vegetable shortening

1/2 cup sugar

1 egg

1/2 cup light molasses

3/4 cup boiling water

Directions

Sift together flour, Baking Soda, ginger and salt. Using an electric mixer, cream shortening in large bowl until fluffy. Add sugar gradually, beating after each addition. Beat in egg thoroughly; blend in molasses. Gradually stir dry ingredients into creamed mixture. Beat thoroughly. Stir in water. Turn into greased and floured 8-inch square baking pan. Bake in a 350-degree oven 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan and cool on rack. Makes one 8-inch square cake. Cut into 16 servings.

GINGERBREAD CUPCAKES WITH CARDAMOM CREAM CHEESE FROSTING

This came from Brett Moore, who wrote for The Spruce Eats. He wrote, "I love the taste of warm gingerbread, especially around the holidays. Cardamom is a wonderfully fragrant spice that goes well with gingerbread. If you don't care for cardamom, you can substitute allspice or cinnamon. Reprinted with permission from The Spice Kitchen: Everyday Cooking with Organic Spices by Katie Luber and Sara Engram (McMeel 2009)." Prep Time: 15 minutes; Cook Time: 20 minutes Makes 12 cupcakes

To view this online, click here.

Ingredients:

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup firmly packed brown sugar

1/2 cup molasses

1 egg

1/2 teaspoon vanilla

1/2 cup boiling water

1 teaspoon baking soda

1 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon dried lemon zest

1/4 teaspoon salt

Cardamom Cream Cheese Frosting

8 ounces cream cheese, at room temperature

1 1/2 cups confectioners’ sugar

1/2 teaspoon vanilla

1 tablespoon fresh lemon juice

2 teaspoons dried lemon zest

1 teaspoon ground green cardamom

Preparation:

Preheat the oven to 350°F and grease 12 standard-size muffin cups or line them with paper cups. Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Beat in the molasses, egg, and vanilla. In a small bowl, stir together the boiling water and the baking soda until dissolved. Stir the baking soda water into the molasses mixture.

Sift together the flour, cinnamon, ginger, cloves, lemon zest, and salt into a small bowl. Whisk the flour mixture into the molasses mixture until the batter is combined.

Spoon the batter into the prepared muffin cups. Bake the cupcakes until a toothpick inserted in the center of one or two of the cupcakes comes out clean, about 20 minutes.

While the cupcakes are baking, make the frosting. Cream together the cream cheese and the sugar in a medium mixing bowl until light and fluffy. Beat in the vanilla. Add the lemon juice, lemon zest, and cardamom and beat until fluffy and smooth. Chill the frosting in the refrigerator until ready to use.

Remove the cupcakes from the oven and allow them to cool for 5 minutes before removing them from the pan. Place the cupcakes on a rack to cool for 30 minutes. Spread the cream cheese frosting generously over the cooled cupcakes.

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Vegetarian Chili with Corn Bread Topping and Pumpkin Soup. Enjoy!

QUICK AND EASY GAME TIME NACHOS

This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."

Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings

You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.

Ingredients

6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)

1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)

3 tablespoons fat-free (skim) milk

1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)

3 oz baked bite-size tortilla chips (about 64 chips)

1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)

1/4 cup chopped fresh cilantro

Preparation

In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.

Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.

Expert Tips

For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.

SPICY PUMPKIN AND COLLARDS

This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy

You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.

Ingredients

2 2-to-3-pound sugar pumpkins

4 tablespoons unsalted butter

1 small onion, diced

1 plum tomato, diced

1 Scotch bonnet chile pepper, seeded and finely chopped

1 teaspoon chopped fresh thyme

1 clove garlic, chopped

4 scallions, chopped

1 pound frozen chopped collard greens, thawed

Kosher salt

1 cup evaporated milk

Pinch of freshly grated nutmeg

4 tablespoons breadcrumbs (preferably panko)

1 1/2 cups shredded sharp white cheddar cheese

2 tablespoons grated parmesan cheese

Ingredients

Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.

Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.

PUMPKIN DUMP CAKE WITH PUDDING TOPPING

This is from My Food and Family, and begins, "Try this simple and delicious Pumpkin Dump Cake with Pudding Topping if you like pumpkin cake and you like cheesecake! This pumpkin dump cake flavored with cinnamon, nutmeg and vanilla is crowned with a creamy cheesecake-flavored pudding topping that make it a perfect cake for autumn."

Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 15 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/170868/pumpkin-dump-cake-with-pudding-topping.

Ingredients

15 oz. can pumpkin puree

1 cup evaporated milk

3/4 cup sugar

2 eggs

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tsp. vanilla

1 box (16.5-oz.) yellow cake mix

1-1/2 sticks butter, melted

1 pkg. (3 oz.) JELL-O Cheesecake Flavor Instant Pudding

1 cup milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

To Make Cake

In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla. *Line the bottom and sides of a 13″x 9″ baking pan with waxed paper, and then pour in the pumpkin mixture.

Sprinkle dry cake mix over pumpkin. Spoon melted butter over cake mix.

Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13″ x 9″ baking pan. Carefully remove waxed paper. Let cool completely; refrigerate.

To Make Topping

Whisk together pudding mix and 1 cup milk for 2 minutes. Let sit in fridge for about 5 minutes to thicken. Carefully fold in COOL WHIP to combine. Spread over the top of dessert. Keep refrigerated.

VEGETARIAN CHILI WITH CORN BREAD TOPPING

This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.

To view this online, click here.

Ingredients

For the Chili

2 tablespoons olive oil

2 medium onions, finely chopped

2 cloves garlic, minced

3 cups red bell peppers (about 2 large peppers), finely diced

2 teaspoons hot red pepper flakes

1 teaspoon ground coriander

1 teaspoon ground cumin

3 cardamom pods, lightly crushed

1 1/2 cups red lentils

3 cups canned chopped tomatoes

3 1/2 cups drained canned kidney beans

1/4 cup ketchup

1/4 cup tomato paste

1 tablespoon unsweetened cocoa powder

For The Corn Bread Topping:

1 teaspoon salt

2 cups cornmeal

2 tablespoons flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1 cup butter milk

2 large eggs

1 teaspoon honey

2 tablespoons vegetable oil

1 cup coarsely grated Cheddar cheese

For Serving:

2 cups sour cream

1 cup chopped cilantro

Preparation

To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.

Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)

For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.

Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.

Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.

VEGETARIAN LASAGNA

This comes from Betty Crocker, and begins, "Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese."

Prep Time: 40 minutes; Total Time: 9 hours 25 minutes; Servings: 6

To view this online, go to https://www.bettycrocker.com/recipes/vegetarian-lasagna/591e01c7-8027-4a6b-88c6-974ad3572ede.

Ingredients

2 cups Muir Glen™ Organic Pasta Sauce Tomato Basil (from 25.5 oz jar)

1 medium zucchini, shredded (1 cup)

1 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese

1 (9-oz.) pkg. frozen spinach, thawed, squeezed to drain well

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves

8 oven-ready lasagna noodles (each about 7x3 inches)

1 (4-oz.) can mushroom pieces and stems, drained

8 oz. (2 cups) shredded mozzarella cheese

Directions

Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.

Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.

Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.

Heat oven to 400°F. Bake covered for 45 minutes.

Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.

Expert Tips

Look for precooked oven-ready lasagna noodles near the dry pasta in the grocery store or in the frozen pasta section. Trim the precooked lasagna noodles to fit, if necessary.

This recipe may be baked immediately after assembly. Cover the dish with foil and bake at 400°F for 30 minutes. Uncover the dish and continue baking for about 10 minutes, or until it is bubbly around the edges.

PUMPKIN SOUP

Recipe Yield: Makes 8 servings.

Source: AICR

Recipe and image appear courtesy of American Institute for Cancer Research.

View this online at https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup-2.

Ingredients

4 cups low-sodium vegetable broth, divided

4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)

1 cup finely chopped onion

1 clove garlic

1 tsp. fresh thyme, chopped

Salt and freshly ground pepper to taste

2 Tbsp. light whipping cream (optional)

1 tsp. fresh parsley, chopped

Nutmeg (optional)

Directions

In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.

Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)

Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.

Nutritional Information Per Serving: Calories: 71; Fat: 1 g; Saturated Fat: 1 g; Sodium: 284 mg; Protein: 3 g; Carbohydrates: 16 g

Thursday Recipes

It's almost the end of the week; one more day, and we'll hit the weekend. To get us through the day, today's recipes include African-Style Sweet Potato Stew and Vegetarian Pho (Vietnamese Noodle Soup). Enjoy!

EASY RASPBERRY BROWNIES

This comes from the infamous long-since-forgotten emailing list, and begins, “Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!”

Ingredients

1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix

1/4 cup water

1/2 cup vegetable oil

2 eggs

1 package (8 ounces) cream cheese, softened

1/2 cup powdered sugar

1/2 cup raspberry preserves

1 ounce unsweetened baking chocolate

1 tablespoon butter or margarine

Directions

Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.

Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour.

Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.

Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.

GINGER TEA

This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Ginger is Mother Nature’s protective cloak, shielding us from sickness on winter days. This tea is very spicy—if it tastes too strong, dilute it with more hot water and honey. Traditional advice is not to drink more than 2 cups of ginger tea a day unless you are using it as a treatment for a bad chest cold.”

2 servings

To view this online, click here.

Ingredients

12 thin slices fresh ginger, pounded with mortar or rolling pin

1 Tbs. honey

Preparation

Put ginger and 3 cups water in small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.

Strain out ginger slices and discard or reserve for another use. Stir in honey, and serve hot. Tea can be reheated, if necessary.

NO-BOIL STUFFED SHELLS

This comes from the Food Network, and begins, “No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.”

Level: Easy; Total: 1 hr 30 min; Active: 20 min; Yield: 8 servings

To view this online, click here.

Ingredients

2 cloves garlic, minced

1 large egg

1 pound ricotta

1/2 cup grated Parmesan

One 8-ounce bag part-skim shredded mozzarella (about 2 cups)

3 tablespoons fresh parsley, minced

Kosher salt and freshly ground black pepper

One 24-ounce jar marinara sauce
One 12-ounce box jumbo pasta shells

Directions

Preheat the oven to 400 degrees F.

Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.

Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.

Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.

DOUBLE APPLE PIE

This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”

Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.

This was featured in The United States Of Thanksgiving and can viewed online here.

Ingredients

For the Crust

2 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed

4 tablespoons vodka (optional)

1/4 to 1/2 cup ice water

For the Filling

3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)

1/2 cup granulated sugar, more as needed

2 tablespoons dark brown sugar

2 tablespoons quick-cooking tapioca

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon grated nutmeg

Pinch ground cloves

1 1/2 tablespoons lemon juice

3 tablespoons apple butter

Heavy cream or milk, as needed

Whipped cream, sour cream or crème fraîche, for serving

Preparation

Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.

On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.

On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.

While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)

Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.

Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.

Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.

VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)

This is from the Vegetarian Times website (May 10, 2017), and begins, “The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.”

Makes 6 servings.

To view this online, click here.

Ingredients

Broth

6 cups low-sodium vegetable broth

3 large shallots, sliced (1 cup)

1/2 cup dried shiitake mushrooms

10 cloves garlic, peeled and crushed

3 Tbs. low-sodium soy sauce

12 1/4-inch-thick coins fresh ginger

1 Tbs. brown sugar

1 Tbs. rice wine vinegar

1 tsp. ground black pepper

2 cinnamon sticks

2 star anise

5-6 fresh basil stems, leaves reserved for soup

5-6 cilantro stems, leaves reserved for soup

Pho

1 8-oz. pkg. rice noodles

1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced

2 cups soybean sprouts

2 cups watercress

4 green onions, sliced (1/2 cup)

1/4 cup chopped cilantro

1 cup fresh basil leaves

1 lime, cut into wedges

Directions

To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.

To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

Nutrition Information: Calories: 290; Carbohydrate Content: 42 g; Fat Content: 5.5 g; Fiber Content: 3 g; Protein Content: 16 g; Saturated Fat Content: 1 g; Sodium Content: 578 mg; Sugar Content: 5 g

AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW

This recipe comes from Publix.

Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes

To view this recipe online, click here.

Ingredients

2 medium sweet potatoes

1 can chickpeas (garbanzos), (15–16 oz), drained

1 (14.5-oz) can no-salt-added diced tomatoes, undrained

1 (10-oz) can diced tomatoes with green chiles, undrained

8 oz prediced bell pepper mix (1 1/2 cups)

1 tablespoon Cajun seasoning

1 teaspoon chunky garlic paste

2 1/2 cups vegetable broth (or stock)

1 package fresh (or frozen) prediced butternut squash (15–16 oz)

3 tablespoons fresh cilantro, coarsely chopped

1/2 cup roasted unsalted peanuts, coarsely chopped

1/2 cup creamy peanut butter

Directions

Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.

Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.

Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.

Mexican Recipes

If you love Mexican food, today's post is for you. Check out the No-Roll Mexican Rice Enchiladas, the Quick and Easy Game Time Nachos, and, for dessert, Mexican Dessert Trifles. Yum! Enjoy!

SPICY BEAN & RICE BURRITOS

This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 4

To view this online, click here.

Ingredients

16 ounces Eden Spicy Refried Pinto Beans or Eden Spicy Refried Black Beans

1 Tbsp Eden Extra Virgin Olive Oil

1 clove garlic, minced

1/4 cup onions, minced

1/4 cup red bell pepper, minced

1 cup cooked brown rice

4 whole whole grain flour tortillas

1/2 cup prepared salsa

Directions

Place tortillas in a covered casserole dish and heat in a 300°F oven for 10 minutes.

Heat oil in a skillet and sauté garlic, onion and bell pepper for 2 to 3 minutes. Add refried beans and rice, mix and cook until hot, stirring frequently.

Spread 1/2 cup bean mixture on each tortilla. Top with salsa and roll up. Slice and serve.

Nutritional Information: Per serving - 409 calories, 10 g fat (21% calories from fat), 13 g protein, 71 g carbohydrate, 10 g fiber, 0 mg cholesterol, 642 mg sodium

MEXICAN CRULLERS (CHURROS)

This is from Daisy Martinez on the Cooking Channel. Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: 12 to 15 minutes; Level: Intermediate

To view this online, click here.

Ingredients

1 cup water

4 tablespoons unsalted butter

2 tablespoons brown sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup all-purpose flour

4 to 5 eggs

Canola oil, for frying

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.

Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.

Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.

Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.

MEXICAN DESSERT TRIFLES

This is from Stephanie in her really wonderful food sited, Worth Whisking. If you've never visited the site, I seriously suggest checking it out. Go ahead, I'll wait…

Okay, Stephanie starts the recipe off this way: "I've been brainstorming this recipe for about a month on and off. Just every now and then when my mind wasn’t totally preoccupied by school, and I could think a bit creatively. My husband and I had dinner at a local Mexican restaurant about a month back, and as is super common for any restaurant I visit, my eyes wandered to the dessert section of the menu first. (Actually, this is almost a given!)

"It’s pretty rare for me to get dessert at a Mexican restaurant. Rare, as in almost never. Mostly because I fill up on free tortilla chips pretty much every time! (Those things are evil! How can I resist large, warm, crispy tortilla chips? Impossible, I say!) So, this particular day was no different. Definitely no dessert for me, but it all sounded so good!! Xango – creamy cheesecake wrapped in a fried cinnamon/sugar dusted pastry tortilla. Sopapilla – fried flour tortilla with honey, butter, and cinnamon. Fried ice cream – ice cream rolled in corn flakes and cinnamon, served with honey. Does anything there sound repulsive in any way? No? Didn’t think so."

She then goes on to describe the process of coming up with this absolute yumminess. I really (really) suggest you check it out!

Prep Time: 30 mins; Cook Time: 27 mins; Total Time: 57 mins; Servings: 6 mini trifles

Check this out at https://www.worthwhisking.com/mexican-dessert-trifles/.

Ingredients

Cream Cheese Layer

8 ounces cream cheese softened

1 cup granulated sugar

1 8- ounce package Cool Whip thawed

Crust Layer

1/4 cup plus 2 tablespoons granulated sugar

1-1/2 teaspoons ground cinnamon

2 refrigerated pie crusts

3 tablespoons unsalted butter melted

Cinnamon Crunch Layer

2-1/2 cups corn flake cereal

1 tablespoon unsalted butter melted

1 tablespoon granulated sugar

3/4 teaspoon ground cinnamon

Honey

Directions

Cream Cheese Layer

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and creamy. About 2 minutes.

Fold the Cool Whip into the cream cheese mixture with a spatula until completely combined. Refrigerate until ready to use.

Crust

Preheat oven to 425 degrees. Line two large rimmed baking sheets with parchment paper.

Combine sugar and cinnamon in a small bowl. Set aside.

Bring pie crusts to room temperature per package instructions. Brush one side of one crust with butter. Sprinkle with approximately 1/4 of the cinnamon/sugar mixture. Flip crust over and repeat. Repeat with second pie crust.

Using a knife or pizza cutter, cut each pie crust into squares approximately 1/2” x 1/2”. Spread the squares evenly across prepared baking sheets. Bake for 10-12 minutes, stirring the crust pieces every 3-4 minutes. Remove from oven and cool completely on baking sheets.

Cinnamon Crunch Layer

While the crust pieces are baking, place cereal in a food processor and process until finely crushed. (Or, place cereal in a sealable plastic bag and crush with a rolling pin.) Place crushed cereal in a medium sized mixing bowl and mix in butter. Stir in sugar and cinnamon until well blended.

Spread the cereal mixture in a thin layer on a rimmed baking sheet. When the crusts are finished baking, bake the cereal mixture at 425 degrees for 10-15 minutes or until golden brown, stirring every 3-5 minutes. Remove from oven and cool completely on baking sheet.

Assembly

Place several pie crust pieces in the bottom of each small parfait or trifle glass. Pipe or spoon a layer of the cream cheese mixture over the crust pieces. Sprinkle the cinnamon crunch over the cream cheese to cover. Repeat with another layer of pie crust pieces and cream cheese mixture. Drizzle honey over the top cream cheese layer and then sprinkle with cinnamon crunch to cover.

BUSH'S® BLACK BEAN QUESADILLAS

This comes from (you guessed it) Bush's Best. The recipe, which couldn't be easier, begins, "For a quick and hearty lunch, these Black Bean and cheese quesadillas with salsa are perfect.

"These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!"

Prep Time: 15 minutes; Cook Time: 6 minutes; Total Time: 21 minutes; Servings: 4

To view this online, go to https://bushbeans.com/en_US/recipe/black-bean-and-cheese-quesadillas.

Ingredients

2 cans (15 oz) BUSH'S® Seasoned Black Beans, drained

1 cup salsa

2 cups shredded Colby & Monterey Jack cheese

8 (8-inch) flour tortillas

1/3 cup sour cream

Directions

Mash one can of beans.

Mix in remaining can of beans, salsa.

Spread mixture evenly on 4 tortillas; top with cheese.

Cover with remaining tortillas.

Heat skillet & cook quesadillas 2 minutes.

Cut into wedges & serve with salsa & sour cream on the side.

NO-ROLL MEXICAN RICE ENCHILADAS

This comes from Betty Crocker, and begins, "Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas."

Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Servings: 5

To view this online, go to https://www.bettycrocker.com/recipes/no-roll-mexican-rice-enchiladas/f2afcaed-9e8e-4826-8764-b8e3ccb74a1f.

Ingredients

1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings

2 tablespoons butter or margarine

2 1/4 cups water

1 can (19 oz) Old El Paso™ mild enchilada sauce

1 can (16 oz) pinto beans, drained, rinsed

1 can (11 oz) Southwestern style corn, drained

1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)

2 cups finely shredded Mexican cheese blend (8 oz)

Directions

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn.

Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.

Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

Expert Tips

Enchiladas can be assembled earlier in the day. Pour the enchilada sauce over the enchiladas just before baking. Refrigerate enchiladas and sauce until just before baking. Enchiladas may need to bake 5 to 10 minutes longer.

Note: The recipe also adds, “One and a half cups finely chopped cooked chicken can be used in place of the beans.” Of course, that no longer makes it vegetarian...

QUICK AND EASY GAME TIME NACHOS

This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."

Prep Time: 15 minutes; Total Time: 15 minutes; Makes 8 servings

You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.

Ingredients

6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)

1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)

3 tablespoons fat-free (skim) milk

1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)

3 oz baked bite-size tortilla chips (about 64 chips)

1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)

1/4 cup chopped fresh cilantro

Preparation

In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.

Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.

Expert Tips

For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.

Email Recipes - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post recipes are all from that infamous long-since-forgotten emailing list(s), and includes Pumpkin Pancakes with Hot Cider Syrup, Engine 2 Diet Vegetarian Lasagna, and Pineapple Cream Pie. Enjoy!

CHOCOLATE FUDGE COOKIES

This begins, “This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.” Prep Time: 15 minutes

Ingredients

1-1/2 cups unsalted butter

3 cups sugar

1/4 cup plus 2 Tbs. cocoa powder

3/4 cup milk

4 cups quick oatmeal

1 tsp. vanilla extract

2 cups walnuts, chopped

1 cup raisins (optional)

Directions

Combine butter, sugar & cocoa in heavy saucepan over medium heat. Stir until butter is melted & mixture is combined. Stir in milk. Increase heat to high & bring to boil. Let boil 1-1/2 minutes, stirring constantly. Remove from heat & stir in remaining ingredients until mixed thoroughly. Drop by tablespoonfuls onto waxed paper. Set aside to dry completely.

OATMEAL CRANBERRY COOKIES

Ingredients

1/2 Pound Unsalted Butter (2 Sticks)

1 1/4 Cups Brown Sugar

1/2 Cup Granulated Sugar

2 Large Eggs

2 Teaspoons Vanilla Extract

2 Tablespoons Milk

2 Cups Rolled Oats

2 Cups All-Purpose Flour

1 Teaspoon Baking Soda

1 Teaspoon Cinnamon

1 Teaspoon Salt

2 Cups Dried Cranberries

Directions

Cream butter and sugars until fluffy, beat in eggs, vanilla and milk. In a separate bowl, combine oats, flour, baking soda, cinnamon, salt. Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1 1/2 inches in diameter. Refrigerate until firm. Heat oven to 350, slice logs into cookies, bake on parchment lined cookie sheets leaving 1 1/2 inches between cookies. Bake for 12 to 14 minutes or until golden brown. Cool on a wire rack.

PUMPKIN PANCAKES WITH HOT CIDER SYRUP

This is apparently from a diabetic emailing list that I was on for a while.

Ingredients

2 cups flour

2 tablespoons granulated sugar

4 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon ground coriander

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 cups milk

1 cup canned pumpkin, mashed

4 egg yolks

4 ounces melted butter

1 tablespoon vanilla extract

4 egg whites, stiffly beaten

Directions

In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.

In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle.

Hot Cider Syrup

Ingredients

1 1/2 cups apple cider

1 cup brown sugar, firmly packed

1 cup corn syrup

2 ounces butter

2 tablespoons lemon juice

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

Grated rind from 1 lemon

2 apples, peeled, cored and thinly sliced

Directions

In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.

Diabetic Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates

Per serving: 786 Calories (kcal); 29g Total Fat; (32% calories from fat); 11g Protein; 124g Carbohydrate; 212mg Cholesterol; 977mg Sodium

ENGINE 2 DIET VEGETARIAN LASAGNA

While this was on a long-forgotten email list, it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!

Ingredients:

1 onion, chopped

1 small head of garlic, all cloves chopped or pressed

8 ounces mushrooms, sliced

1 head broccoli, chopped

2 carrots, chopped

2 red bell peppers, seeded and chopped

1 can corn, rinsed and drained

1 package Silken Lite tofu

1/2 teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon rosemary

2 jars pasta sauce

2 boxes whole grain lasagna noodles

16 ounces frozen spinach, thawed and drained

2 sweet potatoes, cooked and mashed

6 roma tomatoes, sliced thin

1 cup raw cashews, ground

Preparation:

Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.

Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.

To Assemble:

Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.

Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

Makes 10 - 12 servings of sweet potato lasagna.

PINEAPPLE CREAM PIE

This is another one of those gems from the infamous long-since-forgotten emailing lists.

Ingredients

1 graham cracker crust or pre-baked regular crust

8 ounces cream cheese, softened

1 can sweetened condensed milk

1 large can crushed pineapple, well drained

1/2 to 1 cup chopped pecans

Directions

Beat cream cheese until fluffy. Beat in sweetened condensed milk. Stir in pineapple and pecans. Put into pie crust and top with whipped cream or Cool Whip. Refrigerate for several hours.

SLOWCOOKER MACARONI AND CHEESE

This came from the infamous long-since-forgotten emailing list. Makes 4 servings. Time to make: 1 1/2 hours; Prep: 20 min

Ingredients

3/4 finely chopped onion

3/4 finely chopped green bell pepper

3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon fresh ground red pepper

1 1/2 cups 1% low-fat milk

1 cup shredded cheddar cheese

2 ounces processed cheese (Velveeta)

1 (2 ounce) jar diced pimentos, drained

Directions

Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.

Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.

Taco Tuesday

It's time for another Taco Tuesday. Today's six tacos include Potato Tacos and Veggie Tacos with Avocado Tomatillo Salsa. Enjoy!

EGGPLANT TACOS

This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…

“These tacos are so delicious!!

“If you like eggplant, try this.

“If you are a vegan or vegetarian, try this.

“If you want good tacos, try this.”

To view this online, click here. It looks like this makes 2 tacos.

Ingredients

2 tablespoons canola oil

1 eggplant, cut into bite sized pieces

2 tablespoons water

1/2 tablespoon sugar

1 1/2 tablespoon soy sauce

1/2 tablespoon garlic chili paste

dry oregano

ground cumin

1/2 teaspoon corn starch plus water (for thickening)

salt and pepper

2 taco shells

a few slices of red onion

1 tablespoon chopped cilantro

1 tablespoon chopped green onion

Directions

Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.

Warm taco shells in a toaster.

Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.

VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA

This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.

Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash (yellow, pattypan, or zucchini)

1 red bell pepper, deseeded and sliced into 1-inch pieces

1 cup cherry tomatoes, sliced

drizzle of extra-virgin olive oil

6 corn or flour tortillas

1 cup cooked black beans, drained and rinsed

1/2 avocado, diced

handful of cilantro

1 serrano pepper, sliced (optional)

crumbled cotija cheese (optional)

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce:

1/3 cup store-bought or homemade tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tbsp olive oil

squeezes of lime, to taste

sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.

Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.

Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.

Store extra sauce in the fridge for 2 to 3 days.

Notes

Vegan: skip the cotija cheese

Gluten free: use corn tortillas

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”

Serves 4; Time: 20 minutes

This was featured in “Vegetarian Taco Night” and can be viewed online here.

Ingredients

1/2 pound green beans, topped and tailed

4 ears corn

2 tablespoons extra-virgin olive oil

1 small red or white onion, finely chopped

Salt to taste

1 serrano chile, minced

1/4 cup chopped cilantro

1 recipe fresh tomatillo salsa (also, recipe follows)

8 warm corn tortillas

1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Preparation

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.

Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.

Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Tip

Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.

QUICK FRESH TOMATILLO SALSA

This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”

Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.

Yield: 2 cups, serving 8; Time: 45 minutes

This was featured in “Summer Tacos” and can be viewed online here.

Ingredients

1 pound tomatillos, husked and rinsed

2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped

1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed

1/4 to 1/2 cup coarsely chopped cilantro (to taste)

Salt to taste (about 1/2 teaspoon)

1/4 to 1/2 cup water, as needed

Preparation

Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.

MUSHROOM, CORN AND POBLANO SOFT TACOS WITH AVOCADO CREAM

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found here.

From Garnish with Lemon. View this online at http://www.garnishwithlemon.com/mushroom-corn-and-poblano-soft-tacos-with-avocado-cream/ Yields 5.

Ingredients

2 tablespoons olive oil, divided

1 (8-ounce) package mushrooms, sliced

1 cup chopped onion

1 teaspoon dried oregano

1 garlic clove, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 large poblano pepper, seeded and chopped (about 1/2 cup)

1 1/2 cups fresh or frozen corn

1 (14.5-ounce) can black beans, rinsed and drained

1/2 cup salsa

2 tablespoons fresh lime juice, divided

1 teaspoon hot sauce (or more, depending on your preference)

Kosher salt

10 taco-sized corn or flour tortillas

1 ripe avocado, peeled, pitted and diced

1/2 cup sour cream

Chopped fresh cilantro, for garnish

Directions:

Heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms to the pan and cook for 5 minutes, stirring occasionally. Add remaining tablespoon of oil to the pan. Stir in onions, oregano, garlic, chili powder, cumin and poblano pepper and cook for another 5 minutes, stirring occasionally. Add corn and beans to the skillet and cook for 5 minutes, stirring occasionally. Remove pan from heat and stir in salsa, 1 tablespoon lime juice and hot sauce. Season to taste with salt.

Place avocado, sour cream and remaining lime juice in a blender and blend until smooth. If avocado cream is too thick, add additional lime juice to reach desired consistency. Season to taste with salt.

Warm tortillas according to package directions. Spoon mushroom mixture into tortillas, garnish with avocado cream and chopped cilantro. Serve.

POTATO TACOS

Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.

To view this online, click here.

Ingredients:

1 tsp. vegetable oil

1/2 medium onion, diced

1/2 small red bell pepper, diced

1 small clove garlic, minced

1/2 canned chipotle chili in adobo sauce

1/2 tsp. ground cumin

1 medium potato, baked and diced

1 to 2 tsp. fresh lemon juice

1 Tbs. chopped fresh cilantro

2 whole wheat tortillas, warmed

Instructions:

In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.

Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.

Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.

Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g