Chili Cheese Souffle Squares

8 Tbs butter
1/2 c flour
1 tsp baking powder
dash of salt

10 eggs
7 oz. green chiles
2 c cottage cheese
1 lb monterey jack cheese, shredded (can use pepperjack cheese, too, or a combination thereof)


Slice butter into large chunks and place in a 9 x 13 pan.  Place in oven and preheat to 400 degrees.  (Keep an eye on this so it doesn't burn!)

Whisk together flour, baking powder, and salt in a large mixing bowl.  Add 1-2 eggs and whisk until there are no lumps.  Add remaining eggs and whisk until smooth.  Stir in chiles, cottage cheese and jack cheese and stir until just combined.

Remove pan from oven and tilt so the butter coats all over, then carefully pour butter into egg mixture and stir to combine.  Pour mixture back into warm pan.

When oven is preheated place pan in oven and cook for 15 minutes.  Reduce heat to 350 and cook an additional 30-35 minutes, or until top is golden and slightly browned.  Let cool (and set) for 10 minutes before slicing into squares and serving.



From Our Best Bites

Leftover Turkey Soup

1 Tbs butter
1 Tbs olive oil
1/2 c chopped carrots
1/2 c chopped celery
1/2 c finely chopped onion
1/4 tsp dried thyme (or 1 tsp fresh, chopped)
1/4 crushed dried rosemary (or 1 tsp fresh, chopped)
6 c turkey stock
3/4 c brown & wild rice
2 tsp kosher salt
pinch of pepper
1 c half and half
1/3 c flour
3-4 c chopped, leftover turkey


In a 6-quart saucepan, heat the butter and oil over medium heat until hot.  Add the carrots, celery, onion, thyme, and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.

Add the broth, rice, salt and pepper.  Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender.  (For brown & wild rice, about 30 minutes.)

Whisk together (or blend) the half & half with the flour until smooth and there are no lumps.  Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes.  Stir in the cooked turkey and heat through.  Season to taste with additional salt and pepper as needed.


From Mel's Kitchen Cafe

Alfredo Sausage Pasta

13 oz. smoked sausage
1 lb uncooked spaghetti noodles
3 3/4 c chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp dried parsley
1 tsp kosher salt
1 tsp black pepper
1 Tbs butter
2 c milk
3 Tbs cornstarch
2 c grated Parmesan cheese


Slice the smoked sausage into quarter inch rounds and place them in the bottom of the instant pot in an even layer.

Break the spaghetti into thirds and fan them out so they aren't in one big clump.  Pour the broth around the sides of the pot.  Add in the spices and butter.  Cover the pot and secure the lid, close the valve, set to cook for 3 minutes, and when finished, let pot sit for 5 minutes then open valve so pressure releases.

Stir the noodles.  Turn to saute setting.  Stir the cornstarch into the milk until smooth, then pour the mixture into the pot.  Stir in the Parmesan cheese.  The sauce will thicken up quickly.  Turn off the instant pot, serve, and enjoy!


From 365daysofcrockpot

One Pot Creamy Pesto Chicken

1.5-2 lbs chicken breasts
4 Tbs butter
4 cloves garlic
1 lb penne pasta
3 c chicken broth
2 c milk
6 oz. cream cheese
2/3 c basil pesto
1/2 c grated Parmesan
pepper
pinch of crushed red pepper flakes
spinach (optional)
sun-dried tomatoes (optional)


Cut the chicken breasts into 1-inch pieces.  Add the butter to a large skillet and melt over medium heat.  Add the chicken and cook until chicken is slightly browned on the outside.  Add garlic to the skillet and continue to saute for one more minute.

Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic, stir to dissolve any browned bits from the bottom of the skillet.  Place a lid on the skillet, turn heat up to medium high and bring broth to a boil.

Once boiling, give the pasta a quick stir, replace lid, and turn heat back to medium low.  Let the pasta simmer about 8 minutes, stirring quickly and replacing lid every now and then, until most of the broth has been absorbed and the pasta is tender.

Add milk, cream cheese (cut into chunks), and pesto.  Stir and cook over medium heat until the cream cheese has fully melted into the sauce.  Finally, add the grated Parmesan and stir until combined.

If using, add the spinach and tomatoes.  Stir until the spinach has wilted, then remove from heat.  Top with freshly cracked pepper and red pepper flakes, then serve.


From Budget Bytes

Cheeseburger Mac

2 Tbs butter
1 lb ground beef
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/4 c ketchup
1/2 tbs yellow mustard
1 tbs red wine vinegar
1 lb pasta (I used large macaroni noodles)
4 c water
1 heaping tsp kosher salt
3 c freshly shredded cheddar cheese
1/2 c half and half


Melt butter in Instant Pot on sauté setting, then add ground beef and cook, stirring and breaking up into little pieces until fully cooked.  Turn off heat and add the onion and garlic powder, mustard, ketchup, and red wine vinegar.  Stir to combine.

Add dry pasta and combine.  Add water and salt, stir trying to keep the pasta under the water as well as possible.  Use the manual setting to cook for 5 minutes.  When done, quick release the pressure cooker.  Remove the lid and turn off the power.  Add the shredded cheese and half & half.  Stir until smooth.  Lightly cover and let sit for 3 minutes.  Season to taste.


From Our Best Bites

Spiral Rolls

Dough:
1 1/2 c warm water
1 tbs active dry yeast
2 tbs sugar (or honey)
2 tbs neutral-flavored oil
1 tsp salt
3 1/2 - 4 c flour

Filling:
12 oz. cream cheese, softened
1/4 c butter, softened
1 c chopped ham
1 1/2 c finely chopped broccoli
2 c shredded cheese (I usually go with cheddar, but other types would work, too)
1 c freshly grated Parmesan
1 c finely chopped green onions


In the bowl of a stand mixer fitted with the dough hook, soften the yeast and sugar in warm water for 3-5 minutes.  Once it's proofed, add the oil, salt, and 2 cups of flour.  Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl.  Continue letting the dough hook knead the dough for 4-5 minutes.  (Dough should be soft and smooth but still slightly tacky to the touch.)

Lightly grease a container or large bowl with nonstick cooking spray and place the kneaded dough in the container.  Cover with a large tea towel or lightly greased plastic wrap.  Let the dough rise until it has doubled (about an hour).

Lightly punch down the dough and turn it out onto a lightly greased countertop.

Roll the dough out into a large rectangle about 1/2 inch thick and (if possible) 13 x 17 inches.

In a small bowl, cream together the butter and cream cheese.  Spread all over the rolled out dough.  Top with ham, broccoli, and both cheeses.  Roll the dough up, pinching the seam to seal.  Slice the roll into about 1-inch segments.  Place the rolls on a lightly greased baking sheet and cover with plastic wrap.  They'll look pretty ugly by this point, but it will be okay.  Trust me.  Let the rolls rise until nearly doubled and bake at 350 for 20 minutes, until lightly browned and bubbly.


From Mel's Kitchen Cafe

One Pot Creamy Tomato Basil Pasta

2 c milk
2 3/4 c chicken broth
1 lb spaghetti
4 c (20 oz.) cherry or grape tomatoes, halved
3 garlic cloves, finely minced
1 tsp dried oregano
1 tsp salt
1/4 tsp pepper
1/2 - 1 c fresh basil leaves, torn into pieces
1/2 c freshly grated Parmesan cheese


In a 5-6 qt pot, combine the milk, broth, spaghetti, garlic, oregano, tomatoes, salt and pepper.  Bring to a boil over medium-high heat, then reduce heat and gently simmer for 10-12 minutes, stirring often so the pasta doesn't stick.  Adjust the heat accordingly, especially at the end.  Cook until the pasta is tender and most of the liquid is absorbed.

Turn off the heat, stir in the basil leaves and the Parmesan cheese.  Serve immediately.  (Or let it rest for 5-10 minutes to give the sauce time to thicken.)


From Mel's Kitchen Cafe