Blueberry Croissant Puff

http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#Km38BpIKRfLAykrp.99 

Yield: 10 servings 

Ingredients

• 3 large croissants, cut up (about 5 to 5 1/2 cups)
• 1 cup fresh or frozen blueberries
• 1 package (8 oz.) cream cheese, softened
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk

Instructions

1. Preheat oven to 350 degrees.
2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.
4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
5. Serve warm sprinkled with powdered sugar.
6. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

Notes

This can easily be doubled in a 9X13 pan.

Source: slightly adapted from Kraft 

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Green Bean Salad with Basil, Balsamic, and Parmesan

http://www.simplyrecipes.com/m/recipes/green_bean_salad_with_basil_balsamic_and_parmesan/

• Prep: 10 minutes
• Cook: 15 minutes
• Yield: Serves 6.

To save time, while the water is coming to a boil, prep the other ingredients.

INGREDIENTS

• 1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
• Salt
• 1/2 cup finely chopped red onion (or shallots)
• 2 Tbsp balsamic vinegar
• 4 Tbsp olive oil
• 3/4 cup chopped fresh basil leaves
• 3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
• Freshly ground black pepper

METHOD

1 Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
2 Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
3 Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.

Apple Pie

http://www.southernplate.com/2008/07/mamas-apple-pie.html

Ingredients

• 1 Package Pilsbury Pie Crusts
• 9-10 apples, two different kinds, one Granny Smith
• 1/4 Cup Apple Juice
• 2 Tablespoons Lemon Juice
• 3/4 Cup Sugar
• 1/4 Cup Corn Starch
• dash of salt
• 1 teaspoon Vanilla
• 1 teaspoon Cinnamon
• 1/2 teaspoon allspice

Instructions

1. Preheat oven to 425. Roll one pie crust out into pie plate. Peel and chip apples into large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Pour dry and liquid over apples and stir well.
2. Place in oven and bake 15 minutes. Remove from oven and cover entire pie with foil. Cut slits in center of foil and peel back so mainly the outer edge is covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden.

Enchilada Casserole

http://mobile.eatingwell.com/recipes/chilaquiles_casserole.html

Here's the recipe for homemade enchilada sauce:

http://www.littlehouseliving.com/homemade-enchilada-sauce.html

Ingredients

1. 1 tablespoon canola oil
2. 1 medium onion, diced
3. 1 medium zucchini, grated
4. 1 19-ounce can black beans, rinsed
5. 1 14-ounce can diced tomatoes, drained
6. 1 1/2 cups corn, frozen (thawed) or fresh
7. 1 teaspoon ground cumin
8. 1/2 teaspoon salt
9. 12 corn tortillas, quartered
10. 1 19-ounce can mild red or green enchilada sauce
11. 1 1/4 cups shredded reduced-fat Cheddar cheese

Preparation

1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Tips & Notes

• Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day

Here's the recipe for homemade enchilada sauce:

http://www.littlehouseliving.com/homemade-enchilada-sauce.html

• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp flour
• 1/8 cup chili powder
• 2 cups chicken stock
• 6 oz tomato paste
• 2 tsp cumin
• 1 tsp oregano
• 1/2 tsp salt

Warm olive oil in a small saucepan over medium heat.  Add garlic and saute for 30 seconds, until fragrant.  Sprinkle in flour and chili powder, and whisk quickly to avoid clumping.  Slowly add chicken stock, 1/2 cup at a time, stirring after each addition, until smooth.   Add remaining ingredients and mix until fully incorporated, then simmer on medium-low for 15 minutes.