Vegetarian Enchiladas with Spicy Cream Sauce

Ingredients:

For the sauce:
1 can cream of mushroom soup
1 can diced tomatoes, drained
2/3 c water
1 habanero pepper, diced
1 jalepeno pepper, diced
1 garlic clove, minced
1 tbsp chili powder
1 tsp cumin
1 tsp salt

For the enchiladas:
1 medium onion, chopped
1 green bell pepper, chopped
1 can black beans, drained
1 c. instant brown rice, uncooked
1 tsp cumin
1 tsp chili powder
2 1/2 c. shredded cheddar cheese blend
8 medium tortillas

Recipe:

To make the sauce, pour the soup, diced tomatoes and water in a large pan. Cook over medium heat. Stir in peppers, garlic, and spices. Simmer for 5 minutes.

Meanwhile, saute the onion and bell pepper in a little bit of olive oil. Set aside. Prepare the rice according to the package. Add the sauteed veggies and the can of beans to the cooked rice. Season with spices.

Pour a little sauce in the bottom of a 9x13 inch pan, and spread it around in a thin layer. Spoon 1/8 of the rice and bean mixture on each tortilla, top with a small amount of cheese, and roll up. Place seam side down in a the pan. Top with the sauce and remaining cheese.

Bake for 30 minutes at 350 degrees F.

Honey Beer Bread

 Ingredients:
3 c. flour
2 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
2 Tbsp honey
1 bottle (12 oz) beer
4 Tbsp butter, melted

Makes 1 loaf

I'm not a big fan of drinking beer, but I don't mind cooking with it. I've made beer cheese soup and this amazing bread. It is sweet, yet has the sour yeasty taste of beer.

I used Milwaukee's own Oktoberfest Lager brewed by Lakefront Brewery.

Recipe:
Preheat the oven to 350 degrees F.

Whisk the flour, sugar, baking powder, and salt in a large bowl. Stir in beer and honey and mix until combined. Pour half of the melted butter in a bread pan. Spoon bread batter into pan, then pour the rest of the melted butter on top.

Bake 50-60 minutes, or until golden brown. Let it rest in the pan for 5 minutes before transferring to a wire rack to cool.

I like to eat it while it's still warm.

Stuffed Baked Apples a la Mode

Ingredients:
4 large apples
1 tbsp lemon juice
1/2 c. brown sugar
1/2 c. oats
1/4 tsp nutmeg
1 tsp ground cinnamon
4 tbsp butter, cut into pieces
1/8 c. raisons
1/4 c. chopped walnuts
Vanilla or caramel ice cream

Recipe:

Core the apples and remove a little bit extra so that they can be stuffed. Sprinkle the apples with lemon juice. Mix the rest of the ingredients (excluding the ice cream) and over-stuff the apples. Place them in an oven safe dish and bake for 20 minutes at 425 degrees F.

Let cool slightly before topping with ice cream.

Oatmeal Raisin Cookies

Ingredients:
1 c. flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp vanilla
1 1/2 c. oats
3/4 c. raisins

Recipe:
I cut the recipe in half. It made about 18 cookies.

Stir together the flour, baking soda, baking powder, and salt. In a separate bowl cream the butter and sugars. Add the egg and vanilla. Combine the flour mixture to the butter mixture. Add the oats and raisins making sure not to over-mix.

Drop 2 inches apart on a sprayed cookie sheet. Bake at 350 degrees F. for 11-13 minutes, or until golden. Let them rest for 2 minutes before transferring to a wire rack to cool.

Mai Tai

Ingredients:
2 parts Rum
1/2 part Triple Sec
2 parts orange juice
1/2 part grenadine
splash of lime juice
Ice

Recipe:
Pour all ingredients into a shaker with ice. Shake well. Strain into an ice filled glass. Garnish with pineapple wedges or cocktail cherries.

Crock Pot Apple Butter

Ingredients:
6 apples (you can use a variety)
1/2 c. apple cider
1/4 c. brown sugar
1 tsp vanilla
1/2 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp salt

Recipe:
Core, peel, and cube apples. Place all ingredients in a slow cooker and stir. Cook on low for about 10 hours. This makes a 1 pint jar. I would recommend canning your apple butter if you plan to make more.

Blueberry Cream Souffle

Here is another recipe from my anniversary brunch.

Ingredients:
1 pkg cream cheese
5 c. french bread, cubed
1 c. fresh blueberries
4 eggs
1 c. milk
1/4 c. maple syrup

Blueberry Syrup:
1/2 c. sugar
1/4 c. light corn syrup
1/2 c. blueberries
1/2 tsp vanilla
(makes 1 cup)

This recipe is halved so that I could make smaller portions and bake it in my souffle dishes. Double it to make in a large casserole dish.


Recipe:
Place the bread cubes and blueberries in a large bowl. Cut half of the cream cheese into small cubes and toss with the bread cubes and blueberries.  Spray the soufflé dishes, and over-fill with the bread mixture.

Soften the rest of the cream cheese in the microwave. Wisk together the cheese, eggs, milk, and syrup until well blended. Pour over the bread mixture. Cover and refrigerate for at least 2 hours. Before baking bring to room temperature, about 30 minutes. Bake at 350 degrees for 45 minutes.

Meanwhile, prepare the syrup. In a saucepan on the stovetop, blend the sugar, corn syrup, and blueberries. Bring to a simmer. Remove from heat and add the vanilla.

Let the baked soufflés cool for a few minutes before serving, and top with blueberry syrup.