Lazy Chiles Rellenos

Ingredients
8 whole Roasted, Peeled, And Seeded Green Chiles
1-½ cup Monterey Jack Cheese, Grated
5 whole Large Eggs
2 cups Whole Milk
Salt And Black Pepper To Taste
½ teaspoons Paprika
¼ teaspoons Cayenne Pepper

Preparation Instructions
Preheat oven to 325 degrees.Mix together eggs, milk, salt, pepper, paprika and cayenne.Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.Top chilies with half the grated cheese.Repeat with another layer of chilies and another layer of cheese.Pour egg mixture all over the top.Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.Cut into squares and serve with warm corn tortillas!

Italian Cheese & Pesto Sandwiches

Sliced Italian bread or a sturdy french bread
brush outsides with butter (no substitutes!)
spread prepared pesto on one side of bread
place shredded mozzarella and parmesan cheese on top of pesto

Bake sandwiches on crinkled tinfoil on a baking sheet for 30-40 min at 300 degrees, flipping once. Or can toast on griddle.

Tomato Mozzarella Salad

This quick fresh salad screams summer to me. I love taking this on picnics and potlucks.

1/4 cup red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
1 pint cherry tomatoes, halved
1 1/2 cups mozzarella cheese, cubed
1/4 cup chopped onions
3 tablespoons fresh basil, minced

In a bowl combine vinegar, garlic, salt and pepper whisk in oil. Add remaining ingredients toss to coat.
Cover and refrigerate for about an hour stir occasionally.

AuGratin Potatoes & Ham

3 c. potatoes -peeled and sliced
1/2 med onion -coarsely chopped
3/4 c. ham -cooked, cubed
1/2 c. cheese -shredded
1/2 can cream of mushroom soup
1/4 c. milk
dash of thyme

In slow cooker, layer half each of potatoes, onion, ham and cheese - repeat layers. In small bowl, combine soup, milk and thyme. Pour over top of potatoes.

Cook on high for 1 hour - reduce to low setting and cook for 6-8 hours or until tender.

Funeral Potatoes

10-12 spuds - cook, cool, grate into 9x13 pan
cover w/ 2 c. cheese or more
saute 1 cube butter w/ 1 chopped onion

Mix together:
1 can cream chicken
1 can cream celery
1 c. sour cream.

Pour over potatoes - cover w/ corn flakes or french onion sun chips. Drizzle w/ 1/4 c. melted butter.

350 degrees for 45 min

Tater Tot Casserole

Brown/drain:
1 lb. burger
1 onion
s&p

Combine with:
1 can cream mushroom soup
1 c. sour cream
1/2 c. cheese (or more)

Line 9x13 pan w/ 1/2 bag of tater tots (2 lbs). Spread mixture over. Top w/ remaining tots and more cheese.

Bake at 350 for 20-30 min or until golden.

Hot Cheese Salsa Dip

1 1/2 lbs hamburger
1 lb. pasteurized proceesed cheese, cubed
12 oz. salsa (6 oz medium, 6 oz mild)
Corn chips

Brown beef and drain. Combine with other ingredients in crockpot. Heat on low until melted, stirring occasionally. Keep hot for serving.

Use chips for dipping.

Parmesan Chicken

Dip 2 lbs of chicken pieces into melted butter
Then dip in:
3/4 c. parmesan cheese (shredded or powdered)
1 1/2 c. breadcrumbs

Place in pan, sprinkle with season salt

Bake at 375 for approx 20-30 min.

Another Alfredo Sauce

This one compares to Olive Garden's in my opinion

1 tablespoon pureed garlic
1 lb butter
2 quarts heavy whipping cream
8 ounces milk
1 lb parmesan cheese
4 ounces Fontina cheese
1 teaspoon salt
2 teaspoons black pepper

Brown Garlic puree.
Then add butter til melted.
Add heavy cream and milk.
Add parmeasan cheese, fontina cheese, salt and pepper.
Stir on medium high until thickens.
Turn off heat and continue to stir.
Serve over cooked alfredo noodles.

Tortellini Rose

A Bit of work, but SOOO worth it!

Marinara
3 tablespoons olive oil
1 small onion, chopped
1-3 clove garlic, minced
1 tablespoon sugar
2 tablespoons dry basil
1 teaspoon salt
1 (14 ounce) can tomatoes
1 (6 ounce) can tomato paste

Alfredo Sauce
8 tablespoons butter
1/4 cup heavy cream
1/2 cup grated asiago cheese

Pasta
4 tablespoons butter
1 medium onion, chopped
2 tomatoes, chopped
4 mushrooms, chopped
5 cloves garlic, pressed
1-2 package refrigerated tortellini (, not cheese use meat)

Directions
Marinara: In a 2-quart sauce pan, over medium heat, cook onion and garlic till tender.
Stir in remaining ingredients.
Heat to boiling, stir to break up tomatoes.
Reduce heat, simmer with cover on for about 20 minutes.
Stir occasionally.
I recommend blending it with a hand blender Alfredo Sauce: In small sauce pan, over medium low heat, melt butter.
Just before mixing with pasta, add cheese, stirring until it is melted.
Slowly add cream, heat until thoroughly mixed.
Add to pasta according to directions.
Pasta: Prepare Tortellini according to package directions.
In the meantime, melt butter, add onion and cook until clear.
Add tomatoes and mushrooms, cook until tender.
Add garlic and Marinara Sauce, heat until hot.
Add Alfredo Sauce, mix well until hot.
Add cooked Tortellini, mix well, and serve immediately.
Serves 6 generous portions.

NOTES: Marinara sauce can be prepared a day or two ahead. Garlic is the secret to this dish so use as much as you want. I usually adjust it according to who I serve it to. We love garlic so I use lots! I use a mixture of stuffed Tortellini, like Chicken, Sausage, but try to stay away from cheese stuffed.

Scalloped Potatoes

5-6 cups thinly sliced potatoes
1/4 cup butter
1/4 cup flour
2 cups milk
1 1/3 teaspoons salt
1/8 teaspoon cayenne pepper
1 1/3 cups grated sharp cheddar cheese
2/3 cup grated cheese, to sprinkle on top
paprika

In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake covered for about thirty minutes at 350F. Remove cover and bake for addtl 30 min.

Creamy Chicken Enchiladas

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 4oz chopped green chilies
1 c sour cream
1 1/2 c cooked, boneless, skinless chicken breasts
1 1/2 c grated white cheese
8 lg flour tortillas

Mix soups, chilies, and sour cream. Heat until warm. Spread a little sauce in bottom of 9x13 pan. Put a little sauce in the center of a tortilla, sprinkle with cheese. Add some chicken. Roll up tortilla envelope style. Place in pan. Continue until all 8 tortillas are completed. Pour remaining sauce over top and sprinkle with remaining cheese. Bake at 350 for 20-25 min.

Alfredo Sauce

Serves 4

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper and garlic powder to taste

HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).

SEASON to taste with salt and black pepper. Serve over your favorite pasta.