Ingredients *1 lb extra-lean ground beef *1 onion,chopped *1 Tbsp. chili powder *1 can (14-1/2 oz) diced tomatoes, undrained *1 pkg. (10 oz) frozen corn, thawed drained *6 whole wheat tortillas (6 inch) *1 cup Mexican style 2% milk finely shredded four cheese,divided *1/4 cup reduced far or light sour cream
Directions 1. Heat oven to 375 degrees
2. Brown meat with onions and chili powder in large skillet on medium-high head. Add tomatoes and corn; cook 5 min or until heated through, stirring occasionally.
3. Spoon 1 cup meat mixture into 2-qt. round casserole.
Cover with three tortillas, overlapping if necessary to fit in dish. Top with 2 cups of the remaining meat mixture. Cover
4. Bake 25 to 35 min or until heated through. Top with remaining cheese; bake uncovered, 5 min or until melted. Cut into wedges. Serve topped with sour cream.
1 can (10- 3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/4 cup 2% milk
1 tablespoon dried parsley flakes
1/4 teaspoon ground nutmeg, optional
hot cooked noodles
minced fresh parsley, optional
DIRECTIONS
In a large bowl, combine the onion, egg, bread crumbs, milk, salt and pepper, crumble beef over mixture and mix well. Shape into 1-in. meatballs, about 24
Place in a shallow 1-1/2-qt. microwave- safe dish. Cover and microwave on high until meat is no longer pink, 7-1/2 minutes; drain.
Combine the soup, sour cream, milk, parsley and if desired, nutmeg; pour over meatballs. Cover and cook on high until heated through, 5-6 minutes. Serve with noodles and, if desired, top parsley.
Total Time Prep: 30 MINUTES Bake: 35 minutes + cooling
Makes 16 servings
Ingredients - 4 medium Honey crisp apples, peeled and cut into 1-inch pieces (about 1-1/2 pounds) - 2 cups sugar -1/2 cup canola oil - 2 large eggs, room temperature - 2 teaspoons vanilla extract - 1 tablespoon pumpkin pie spice - 2 teaspoons baking powder - 1 teaspoon salt - 1/2 cup buttermilk - 1-1/2 cups chopped walnuts, toasted
FROSTING: - 1 package (8 ounces) cream cheese, softened - 1/2 cup butter, softened - 1 cup of confectioner's sugar - 1 cup packed brown sugar - 1-1/2 teaspoons vanilla extract - 1 teaspoon pumpkin pie spice - 1-1/2 cups chopped walnuts, toasted
Directions 1. preheat oven to 350 degrees. Line bottom of tow greased 9-in. round baking pans with parchment; grease paper 2. Place apples in a food processor; pulse until finely chopped. In a large bowl, beat sugar,oil,eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, baking powder and salt gradually beat into sugar mixture alternatively with buttermilk. Stir in apples and walnuts 3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing wire racks, remove paper. Cool completely 4. In a large bowl, beat cream cheese, butter, sugars, vanilla and pie spice until smooth. spread frosting on top of cake refrigerate left overs.
Ingredients 4 bone-in pork loin chops ( 1-1/2 inches thick and 8 ounces each) 1 tablespoon finely chopped onion 1 tablespoon canola oil 1 tablespoon minced fresh parsley 1 tablespoon 2% milk 1/4 teaspoon salt 1/4 rubbed sage 1/4 teaspoon pepper 1 cup chopped peeled apple 1 cup whole kernel corn 1 cup dry bread crumbs
SAUCE 1/3 cup honey 3 to 4 tablespoon Dijon mustard 3/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
Directions 1. Preheat oven to 350 degrees. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side; cool slightly.
2. In a bowl, mix onion, parsley, milk and seasonings. Add apple, corn and bread crumbs; toss to combine. Spoon into pork chops; place in a greased 13x9-in. baking dish.
3. In a small bowl, mix sauce ingredients; reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165 degrees, brushing occasionally with reserved sauce during the last 20 minutes.
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