Sunday, December 7, 2008

Easy Chili Rellenos Casserole


  • 2 (7 ounce) cans whole green chile peppers, drained
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Longhorn or Cheddar cheese, shredded
  • 2 eggs, beaten
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 (8 ounce) can tomato sauce


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
  3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Tuesday, December 2, 2008

Easy Tiramisu


3 tablespoons coco powder
1 bar (8 ounces) reduced-fat cream cheese
3/4 cup heavy cream
1/3 cup sugar
2 packages (3 ounces each) soft ladyfingers


In a medium bowl, mix coco powder with 3 tablespoons boiling water until dissolved. Add 1 1/2 cups cold water; set aside.
With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.
Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart serving dish. Separate ladyfingers. One by one, dip a third of ladyfingers in coco, then arrange in bottom of dish. Spread with a third of cream-cheese mixture. Repeat twice with remaining ladyfingers, coco, and cream-cheese mixture (can be refrigerated, covered, up to 1 day).
Dust with cocoa just before serving.