Mexican Vegetarian Lasagna

Cooking vegetarian can be fun and satisfying. This recipe tasted delicious with tempeh but can also be made with meat for the carnivore in you.

Tastes & Treasures cookbook features another lasagna recipe on page 161, Lasagna with Artichokes and Bechamel Sauce.

Candice’s Mexican Vegetarian Lasagna    
Ingredients:
1 package Tempeh (1/2 lb)
1/4 cup chopped onion
1 clove minced garlic
1 teaspoon vegetable oil
1 bell pepper chopped
3 jalapeno slices (from jar) chopped 
no-salt seasoning
3/4 cup sour cream
1cup shredded cheddar cheese
1 avocado sliced
1 can black beans, rinsed
2 hands full of spinach
1 cup chopped tomato
8 corn tortillas

Directions:
Saute onion and garlic in oil in large pan. Add pepper and crumbled tempeh. Season with no-salt seasoning. Cook on high for 5-10 minutes until crispy. Add spinach and cover with lid. Cook on low until spinach is wilted.

Combine sour cream, beans, tomato, 1/2 cup shredded cheese and jalapenos in a large bowl. Add skillet mix to bowl.

Spray 8 X 8 inch baking dish with Pam. Layer 4 tortillas on the bottom of the dish. Top with 1/2 of the skillet mixture. Layer 4 more tortillas and remaining skillet mixture.

Cover with foil and bake 20-30 minutes at 350 degrees. Remove foil and cover with remaining cheese. Broil until cheese is melted.

Variations
For meat lovers: use 1/2 lb cooked ground turkey or ground beef or shredded chicken.

For Huevos Style: Top with fried egg.

Ooey Gooey Butter Cake

This recipe is meant to share. Yummm. And check out the delicious variations.

Tastes & Treasures cookbook also has several decadent, delicious chocolate recipes but a favorite is Chocolate Peanut Treats on page 162.

Paula Deans Butter Gooey Cake

Cake Ingredients:
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

Directions:
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool completely.
Cut into squares. Just remember that these wonderful little cakes are very, very rich.


Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!


Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.


Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above. 


Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above. 


Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above. 


Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above. 


Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above. 


Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above. 


Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

Bacon Egg and Cheese Ring

Breakfast for someone special can be a wonderful treat. We like the presentation with this recipe.

Another tasty breakfast treat is on page 195 in Tastes & Treasures cookbook - Breakfast Casserole.

Bacon Egg and Cheese Ring

Ingredients:
1 can of crescent rolls
5 large eggs; scrambled
1 cup of shredded Colby and Monterrey jack cheese
8 slices of cooked bacon (I bought the pre-cooked stuff)
1 teaspoon of season salt

Directions:
1. Heat oven to 375 degrees. Scramble eggs on stove top. Lay out crescents on a parchment lined pizza pan in a star formation (the longer sides of each crescent on the inside with the pointed ends pointing out.)

2. Place cooked bacon around the inside center of the ring. Top with about 1/3 of the cheese, scrambled eggs, season salt (or whatever seasoning you're using), and remaining cheese.

3. Fold pointed tips of each crescent over the filling and join in the center of the ring. Press all the points in the center down to seal them together.

4. Place in oven and bake for 15-17 minutes, or until golden brown. Slice in between each crescent to make 8 individual pieces.

Source: Bacon Time With the Hungry Hungry Hippo

Auction Dinner a Success

A Private Dinner was auctioned off at the annual Children's Holiday Party in December. The winners, Stan and Nancy Evans, and Gary and Dianne Linthicum, Bill and Mary Parker, Sam and Linda Cathey were treated to a fabulous gourmet evening at the home of the Cathey's. This event raised money for the Arizona Historical Society Museum as well as created a memorable evening for everyone involved.

Some of the winners of the dinner Stan and Nancy Evans, Jim and Dianne Linthicum and Mary Parker.

Chef Leslie Christiansen created the delicious dinner with help from sous chefs Pam den Draak and  Bonnie Newhoff.

Mississippi Mud Cake

Tastes & Treasures Cookbook has amazing dessert recipes. This is another great chocolate dessert recipe.

MISSISSIPPI MUD CAKE

Ingredients:
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows

Chocolate Frosting
Ingredients:
1 (16-ounce) package powdered sugar, sifted
1/2 cup milk
1/4 cup butter, softened
1/3 cup unsweetened cocoa
Preparation
Beat all ingredients at medium speed with an electric mixer until smooth.

Directions:

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

Receive from
Southern Living
JUNE 2004

Winner of Al Merito Award in Las Cruces, New Mexico

Congratulations to Joe Abodeely from the Arizona Military Museum. He was awarded the Al Merito Award at the Joint Arizona/New Mexico History Convention in Las Cruces on April 19. Historical League members are wishing him well. AHS Executive Director Anne Woosley, Norma Jean Coulter, Zona Lorig, Jeannine Moyle and Mary Parker.

Focacia Bread

Thanks to Judy Blackwell for treating the Historical League April meeting to delicious homemade Focacia bread. Rumor spread that this bread was homemade that morning and it was gobbled up!

Tastes & Treasures cookbook has a Rosemary Raisin Bread recipe on page 149. Try them both and enjoy!

Bread Machine Focaccia Bread 
Makes two 9-inch rounds

One 1/4-ounce envelope active dry yeast (2 1/4 tsp.)
3 cups bread flour   
1 tsp. sugar
3/4 tsp. salt
1 cup plus 3 T. lukewarm water (105-115 degrees F)
3 T. extra-virgin olive oil
Kosher salt for tops
Leaves from 2 fresh rosemary sprigs

1. In the order recommended by your bread machine manufacturer, combine the yeast, flour, sugar, salt, and lukewarm water in the container of your machine.  Set the machine on the dough cycle.  Close the cover and let the machine do its job.
2. When the dough is ready and the machine signals the end of the cycle, transfer the dough to a lightly floured surface and divide it in half.  Shape each half into a rounded disk and transfer the disks to 1 large or 2 small baking sheets.  Cover with greased or sprayed plastic wrap (so it doesn't stick to the dough) and set aside to rise until doubled in bulk, usually 45 minutes to 1 hour.  (Don't worry if it takes as long as 2 hours.)
3. Punch down the disks and spread out each one into an 8- to 9-inch round about 1/2 inch thick.  Use your knuckles or the end of a wooden spoon to dimple the top of the dough.  Cover and set aside until risen and puffy, about 45 minutes; again, it may take up to 2 hours.
4. Preheat the oven to 425.  Just before baking, use your knuckles or the wooden spoon to dimple the surface of each focaccia again.  Drizzle the olive oil over the rounds and spread it into the dimples with the back of a spoon.  Sprinkle the focaccia with kosher salt and scatter the rosemary leaves on top.
5. Bake the focaccia in the top third of the oven for about 18 minutes, or until the tops are golden and the bottoms are lightly browned and crisp.  Transfer to a wire rack.  Cut into wedges and serve at once, or let cool and wrap for later.

Judy found the recipe in Sunset magazine.