Old Fashioned Paradise

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 egg, beaten
• 1 1/4 cups pumpkin puree
• 1 cup evaporated milk
• 2 eggs, beaten
• 1/4 cup packed brown sugar
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons butter, softened
• 1/2 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• to make cheesecake layer: in a medium mixing bowl, beat cream cheese until smooth. beat in 1/4 cup sugar, then add vanilla extract and 1 egg. beat mixture until light and smooth. chill mixture for 30 minutes, then spread into pastry shell.
• to make pumpkin layer: in a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup sugar, cinnamon, nutmeg, and salt. mix until all ingredients are thoroughly combined.
• pour pumpkin mixture over cream cheese layer. cover edges of crust with aluminum foil.
• bake in preheated oven for 25 minutes. remove foil from edges and bake an additional 25 minutes.
• to make pecan streusel layer: while pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. mix well, then add softened butter or margarine and stir until ingredients are combined. mix in pecans.
• after pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

harvest pumpkin cupcakes

Ingredients

• Servings: 32
• cupcakes:
• 4 eggs, slightly beaten
• 3/4 cup mazola® vegetable plus! oil
• 2 cups sugar
• 1 (15 ounce) can pumpkin
• 1 3/4 cups all-purpose flour
• 1/4 cup argo® or kingsford's® corn starch
• 4 teaspoons spice islands® spice
• 2 teaspoons argo® baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• frosting:
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons butter or margarine, softened
• 1 tablespoon orange juice
• 2 teaspoons spice islands® 100% pure bourbon vanilla extract
• 1 1/2 teaspoons freshly grated orange peel
• 4 cups powdered sugar

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• to make cupcakes: blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. stir together dry ingredients in a separate bowl. add dry ingredients to pumpkin mixture and beat until well blended. pour into lined muffin tins. fill about 2/3 full. bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. cool 30 minutes. spread with frosting.
• to make frosting: beat cream cheese and butter until fluffy. add remaining ingredients and beat until smooth. spread over cooled cupcakes.

pumpkin bars i

Ingredients

• Servings: 24
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 2 cups canned pumpkin
• 1 cup vegetable oil
• 4 eggs
• 2 cups sugar
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 350 degrees f. grease two 9 x 13-inch pans.
• combine the flour, baking powder, baking soda, salt, and cinnamon and set aside. in a separate bowl, mix the pumpkin, vegetable oil, eggs, and sugar. add the flour mixture and stir just until combined. mix in the walnuts.
• spread the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. cool on wire rack and frost bars with cream cheese frosting.

Chocolate Raspberry Cheesecake

Ingredients

• Servings: 1
• 1 cup chocolate cookie crumbs
• 3 tablespoons sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract

Recipe

Cook Time: 1 hr

Ready Time: 10 hrs


• in a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. press mixture into the bottom of a 9 inch springform pan.
• in a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. bring to boil, and continue boiling 5 minutes, or until sauce is thick. strain sauce through a mesh strainer to remove seeds.
• preheat oven to 325 degrees f (165 degrees c). in a metal bowl over a pan of simmering water, melt chocolate chips with half-and-half, stirring occasionally until smooth.
• in a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. beat in eggs one at a time. blend in vanilla and melted chocolate. pour half of batter over crust. spoon 3 tablespoons raspberry sauce over batter. pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. swirl batter with the tip of a knife to create a marbled effect.
• bake for 55 to 60 minutes, or until filling is set. cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. serve with remaining raspberry sauce.

Dirt Cake Iii

Ingredients

• Servings: 1
• 1 (20 ounce) package chocolate sandwich cookies
• 1/2 cup butter, melted
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 3 cups milk
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• using a blender or food processor, crush 2/3 of the cookies. stir in the melted butter, then press into a 9x13 inch baking pan.
• in a medium bowl, stir together instant pudding and milk. chill in freezer until thickened. using an electric mixer, beat the cream cheese into the pudding. fold the dessert topping into the pudding mixture by hand.
• spread over the prepared crust. crush the remaining cookies in the blender, and sprinkle over the top of the pudding layer. chill for at least 4 hours or until serving time.

carrots and onions au gratin

Ingredients

• Servings: 8
• 1 (16 ounce) package baby carrots, sliced
• 2 medium onions, sliced
• 1 cup shredded cheddar cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon butter
• 1 cup fine dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. cook 5 minutes, or until tender but firm. drain, and spread 1/2 the carrots and onions in a baking dish. cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
• in a saucepan, melt 3 tablespoons butter and mix in flour until smooth. gradually stir in milk until thickened, and season with salt and pepper. pour over the carrots, onions, and cheese in the baking dish.
• melt 1 tablespoon butter in a small pot, and mix in bread crumbs. sprinkle evenly in the baking dish.
• bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Chocolate Candy Bar Cake

Ingredients

• Servings: 3
• 1 (18.25 ounce) package devil's food cake mix
• 1 1/2 cups milk
• 3 eggs
• 3/4 cup vegetable oil
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (8 ounce) package cream cheese
• 1/2 cup sugar
• 1 cup confectioners' sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 cup chopped pecans
• 4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 1 hr 10 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour 3 (8 inch) pans.
• in a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. pour batter into prepared pans.
• bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
• to make the frosting: in a large bowl, beat the cream cheese with the sugar and confectioners' sugar until smooth. fold in the whipped topping, pecans and chopped chocolate. spread between layers and on top and sides of cake.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice bread, torn into small pieces
• 1/4 cup bacon bits
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• prepare the grill for indirect heat.
• place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
• in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
• stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
• place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

chantal's new york cheesecake

Ingredients

• Servings: 1
• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 7 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9 inch springform pan.
• in a medium bowl, mix graham cracker crumbs with melted butter. press bottom of springform pan.
• in a large bowl, mix cream cheese with sugar until smooth. blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. mix in sour cream, vanilla and flour until smooth. pour filling into prepared crust.
• bake in preheated oven for 1 hour. turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. chill in refrigerator until serving.

valentine night strawberries

Ingredients

• Servings: 18
• 20 fresh strawberries
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons chopped walnuts
• 1 1/2 tablespoons confectioners' sugar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• dice two strawberries and set aside. cut the stems off of each of the remaining strawberries, forming a base for strawberries to stand on. starting at the pointed ends and cutting most of the way, but not completely through the stem end, slice each strawberry into four wedges.
• beat the cream cheese until fluffy; stir in the diced strawberries, walnuts, and powdered sugar. spoon or pipe about a teaspoon of mix into each strawberry.

easy oreo truffles

Ingredients

• Servings: 3
• 1 (16 ounce) package oreo chocolate sandwich cookies, divided
• 1 (8 ounce) package philadelphia cream cheese, softened
• 2 (8 ounce) packages baker's semi-sweet baking chocolate, melted

Recipe

Ready Time: 1 hr 30 mins


• crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) crush remaining 36 cookies to fine crumbs; place in medium bowl. add cream cheese; mix until well blended. roll cookie mixture into 42 balls, about 1-inch in diameter.
• dip balls in chocolate; place on wax paper-covered baking sheet. (any leftover chocolate can be stored at room temperature for another use.) sprinkle with reserved cookie crumbs.
• refrigerate until firm, about 1 hour. store leftover truffles, covered, in refrigerator.

italian cheesecake ii

Ingredients

• Servings: 6
• 8 eggs
• 4 cups sugar
• 2 tablespoons imitation vanilla flavoring
• 1 teaspoon anise extract
• 1 teaspoon grated lime zest (optional)
• 1 teaspoon grated lemon zest (optional)
• 4 pounds ricotta cheese
• 1 (12 ounce) bag semisweet chocolate chips
• 1 tablespoon all-purpose flour
• 6 (9 inch) prepared graham cracker crusts

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 4 hrs 15 mins


• preheat an oven to 375 degrees f (190 degrees c).
• beat the eggs in a large mixing bowl, then mix in the sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. toss the chocolate chips with the flour in a plastic bag to coat. fold in to the ricotta batter until evenly blended. place the graham cracker crusts baking sheets. evenly divide the batter among the crusts.
• bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. cool to room temperature, then refrigerate at least 2 hours until cold before serving.

authentic tiramisu

Ingredients

• Servings: 12
• 1/2 cup sugar
• 3 eggs, separated
• 2 tablespoons
• 2 cups brewed espresso, cooled, divided
• 2 (8 ounce) packages mascarpone cheese
• 1 pinch sugar
• 30 ladyfingers (such as savoiardi®)
• 3 tablespoons unsweetened cocoa powder

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• beat 1/2 cup sugar, egg yolks, , and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.
• beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. gently fold egg whites into mascarpone mixture.
• pour remaining espresso into a shallow dish. dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.
• spread 1/2 of the mascarpone mixture the ladyfinger layer and dust with 1/2 of the cocoa powder. repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.

Kids' Party Mix

Ingredients

• Servings: 9
• 1 1/2 cups candy-coated chocolate pieces
• 3 cups thin pretzel sticks, broken in half
• 3 cups bite-size cheddar cheese crackers
• 1 1/2 cups raisins

Recipe

Cook Time: 5 mins Ready Time: 5 mins


• mix chocolate candies, pretzels, crackers, and raisins together and store the mixture in a tightly covered container. serve as a snack.

brick-oven pizza (brooklyn style)

Ingredients

• Servings: 2
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 1 teaspoon salt
• 3 cups bread flour
• 6 ounces low moisture mozzarella cheese, thinly sliced
• 1/2 cup no salt added canned crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 6 leaves fresh basil, torn

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins


• sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
• preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
• using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
• with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.

pumpkin cookies with cream cheese frosting (the world's best!)

Ingredients

• Servings: 3
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1 (15 ounce) can pumpkin puree
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease baking sheets.
• whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. beat 1 cup butter, sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. beat in pumpkin puree. gradually stir dry ingredients into pumpkin mixture. batter will be moist.
• spoon batter by teaspoonfuls about 2 inches apart prepared baking sheets.
• bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. frost cooled cookies with cream cheese frosting.

pumpkin cheesecake bars

Ingredients

• Servings: 4
• 1 (16 ounce) package pound cake mix
• 3 eggs
• 2 tablespoons butter or margarine, melted
• 4 teaspoons spice, divided
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1 (15 ounce) can pumpkin
• 1/2 teaspoon salt
• 1 cup chopped nuts

Recipe

• preheat oven to 350 degrees f. in large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons spice until crumbly. press bottom of 15x10-inch jellyroll pan.
• in large mixing bowl, beat cream cheese on low until fluffy. gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons spice, and salt; mix well.
• pour over crust; sprinkle with nuts. bake 30 to 35 minutes or until set. cool. chill; cut into bars. store covered in refrigerator.

cinco de chili chocolate cupcakes with chili cream cheese frosting

Ingredients

• Servings: 2
• 1 (18.25 ounce) box devil's food chocolate cake mix
• 1 1/2 teaspoons ground ancho chile pepper
• 1/4 teaspoon cayenne pepper
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1 teaspoon ground ancho chile pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 4 cups confectioners' sugar, or more as needed
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1/2 teaspoon clear vanilla extract, or to taste
• 24 small dried red chiles

Recipe

Preparation Time: 30 mins Cook Time: 18 mins Ready Time: 1 hr 18 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 cupcake cups with paper liners.
• empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. spoon the batter into the prepared cupcake cups, filling them 2/3 full.
• bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. remove and cool completely before frosting.
• in a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. spread the frosting the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.

Strawberry Goat Cheese Bruschetta

Ingredients

• Servings: 12
• 1/2 cup balsamic vinegar
• 12 slices italian bread
• 1 tablespoon olive oil
• 1 pound strawberries, washed and diced
• 2 teaspoons fresh thyme leaves, plus more for serving
• 1 cup goat cheese, room temperature
• salt and freshly ground pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat vinegar in a small skillet over medium-low heat. simmer until reduced by about half, 8 to 10 minutes. remove from heat and allow to cool to room temperature.
• prepare a grill for high heat. place bread slices on a foil-lined baking sheet and drizzle with olive oil.
• combine strawberries and thyme in a small bowl and set aside.
• grill bread on the preheated grill until browned, about 3 minutes per side.
• spread goat cheese on toasted bread. add black pepper, salt, and reduced vinegar to the strawberry mixture. spoon over the goat cheese topped bruschetta. garnish with additional thyme.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• 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.
• 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.