S’mores Pizza Roll-Up

Ingredients

1 can refrigerated classic pizza crust

1/2 cup finely crushed graham cracker crumbs

1/2 cup quick-cooking oats

1/4 cup packed brown sugar

1/4 cup butter, melted

7 tablespoons marshmallow creme

1 cup chocolate chips 

 

• 1 Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
• 2 Unroll pizza crust onto cookie sheet. Press out into about 14x9-inch rectangle. Bake 8 minutes. Meanwhile, in small bowl, stir together graham cracker crumbs, oats, brown sugar and melted butter; set aside.
• 3 Remove crust from oven; cool slightly.
• 4 Spread 4 tablespoons of the marshmallow creme in thin layer over crust. Pile remaining 3 tablespoons in line along 1 short edge of crust (this will become the gooey marshmallow center). Sprinkle graham cracker mixture evenly over marshmallow; sprinkle with chocolate chips.
• 5 Starting with edge that has thick marshmallow, carefully roll up crust. Do not squeeze or marshmallow will ooze out. Place seam side down in ungreased 9x5-inch loaf pan.
• 6 Bake 8 minutes longer. Remove from pan to serving plate or cutting board. Cut into 1-inch-thick slices.

 

Avocado and Crab Pasta

Ingredients

• 12 ounces pasta
• 1/2 onion, finely chopped
• 1 avocado, peeled stoned and finely diced
• 4 tomatoes, finely diced
• 2 tablespoons fresh coriander, chopped
• 2 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 red chili, seeded and thinly sliced
• 6 ounces canned crabmeat

Directions

1. Make salsa. mix red onion, avocade, tomatoes , coriander, lime juice and 1 tbso of olive oil. season and set aside.
2. Heat the remaining oil in a pan and cook the garlic and chilli for 30 secnds. Add the crabmeat and heat through.
3. Drain the pasta and return to the pan, stir in the carabmeat mixture and half of the salsa. Divide between for plates and spoon on the remaining salsa.

Mexican Lasagna

Ingredients

• 12 ounces cooked chicken, cut into 1-inch cubes ( about 3 cups)
• 1 cup sour cream ( regular or low-fat)
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup salsa ( mild, medium or hot)
• 1 (4 ounce) cans chopped green chilies
• 1 teaspoon ground chili powder
• 1/4 teaspoon cayenne pepper
• 8 flour tortillas, cut in half

Directions

1. Preheat oven to 350 degrees F.
2. Coat a square baking pan with cooking spray.
3. In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, chili powder, and cayenne pepper. Mix well and set aside.
4. Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
5. Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

Potluck Pasta Fiesta

What You'll Need:

• 1 package (12 ounces) bowtie pasta
• 4 boneless, skinless chicken breast halves (1 to 1-½ pounds total)
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 can (14 ounces) artichoke hearts, drained and cut into halves
• 1 can (11 ounces) Mexican-style corn, drained
• 1 can (10-¾ ounces) condensed cream of corn soup
• 1 1/4 cups milk
• 1 (7-ounce) jar roasted peppers, drained and cut into 1/4-inch-wide strips
• 1 teaspoon hot pepper sauce

What To Do:

1. Prepare the pasta according to the package directions; drain, rinse, and drain again. Set aside in a covered dish to keep warm.
2. Meanwhile, sprinkle the chicken with 1/2 teaspoon salt and the black pepper
   
3. In a large skillet, heat the oil over medium heat; add the chicken and garlic. Cook for 12 to 15 minutes, or until the chicken is cooked through, turning halfway through the cooking.
4. Remove the chicken to a cutting board and cut into 1-inch cubes. Add the remaining ingredients
   
5. to the skillet and bring to a boil over medium heat; add the chicken and cook for 3 to 5 minutes, or until thoroughly heated.
6. Toss with the warm pasta and serve immediately.

Courtesy of Mr.Food.com

Mexican Taco Pinwheels

Ingredients

• 2 (8 ounce) packages ounces cream cheese, softened
• 1 (4 ounce) cans chopped green chilies, drained
• 1 (4 ounce) cans chopped black olives, drained
• 1/4 cup pimiento, drained
• 1 (1 1/4 ounce) packages taco seasoning mix
• 1 (1 ounce) package dry ranch dressing mix
• 10 -12 large flour tortillas

Directions

1. Mix all ingredients except tortillas.
2. Divide mixture evenly among tortillas, spread slightly and roll up.
3. Refrigerate 1-2 hours and cut into 1-inch slices.
4. Can be served with sour cream if desired.

Cinnamon Roll Cake

What You'll Need:

• 1 (8-ounce) package refrigerated crescent rolls
• 2 tablespoons butter, softened
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 2 ounces cream cheese, softened
• 2 tablespoons confectioner's sugar
• 2 teaspoons milk

What To Do:

1. Preheat oven to 375 degrees F. Coat a 9-inch cake pan with cooking spray.
2. Unroll the dough on a flat surface and pinch seams together. Spread butter evenly over dough. In a small bowl, mix sugar and cinnamon, then sprinkle over butter.
3. Using a sharp knife, cut the dough lengthwise into six 2-inch wide strips. Roll up one strip and place in center of cake pan, end cut down. Place the remaining strips around the center roll, starting each strip at the end of the previous one. Bake 15-18 minutes or until golden brown. Let cool 5 minutes, then gently remove to a platter.
4. In a small bowl, combine cream cheese, confectioner's sugar, and milk; mix until smooth. Spread icing over warm cinnamon roll cake and serve immediately.

Chipotle Chicken Pasta Bake

Ingredients

• 2 boneless skinless chicken breasts, cubed into bite size pieces
• 4 sun-dried tomatoes
• 1/2 cup hot water
• 2 1/2 cups elbow macaroni ( this is the uncooked measure)
• 2 tablespoons olive oil
• 3 garlic cloves, chopped
• 1/2 cup celery, sliced
• 1 (4 ounce) cans chipotle peppers, drained and chopped SAVE the juice
• 2/3 cup onion, chopped
• 1 (12 ounce) cans corn, drained
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1/2 teaspoon cumin
• 2 cups cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1/3 cup parmesan cheese
• 3/4 cup nacho chip, crushed
• 1/2 cup cheese

Directions

1. In the 1/2 cup hot water soak the sundried tomatoes until soft, discard water and chop the tomatoes. Chop all other ingredients and shred the cheese.
2. Cook elbow pasta , drain and set aside.While pasta is cooking heat 1 tablespoon of olive oil in a LARGE skillet and brown chicken until no longer pink and it has a golden colour, remove from pan add extra oil if needed and saute the celery, garlic and onion.
3. Once these are softened remove from pan . Melt butter in same pan , scraping up any brown bits, wisk in flour and cumin and cook until it bubbles and gets a bit foamy , slowly wisk in the milk, cook until it thickens add the cheeses EXCEPT the 1/2 cup listed at the bottom of the recipe. Stir until melted over a low heat add the sundried tomatoes and chilpotles cook for a couple minutes for the flavours to meld. Add the liquid from the canned chilpotles a couple teaspoons at a time to suit your taste. Add pasta, chicken, corn and cooked veggies. Mix well .Pour into a large casserole . I used a 2 quart oval casserole.
4. Top with the crushed nachos and cheese.
5. Bake at 350 for 25 minutes or until bubbly and cheese is melted.