Ingredients
- Servings: 12
- 1 cup ricotta cheese plus
- 2 tablespoons ricotta cheese
- 1/2 cup skim milk
- 2 eggs, separated
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon canola oil, or as needed
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 25 mins
- preheat a griddle to 325 degrees f (165 degrees c) or place a non-stick skillet over medium-low heat.
- stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
- whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
- whisk egg whites in a bowl until frothy; fold into ricotta mixture.
- oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. repeat with remaining batter, oiling griddle between batches.
Ingredients
- Servings: 4
- 2 tablespoons olive oil
- 1/2 pound fresh asparagus
- 3 tablespoons lemon juice
- salt and ground black pepper to taste
- 1/4 cup finely grated parmesan cheese
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
- heat the olive oil in a large skillet over medium-high heat. cook and stir the asparagus in the hot oil until tender, about 5 minutes. pour in the lemon juice, and season to taste with salt and pepper. place the asparagus into a serving dish, and sprinkle with parmesan cheese to serve.
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.
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.
Ingredients
- Servings: 4
- 4 mission® medium flour tortillas
- 4 tablespoons fat-free cream cheese
- 1 teaspoon mustard
- 8 thin slices ham
- 4 tablespoons grated cheddar cheese
- 1 small apple, sliced into toothpick-sized slivers
Recipe
- spread 1 tablespoon cream cheese over entire surface of each tortilla. dot middle of each tortilla with 1/4 teaspoon mustard. top with 2 slices ham, 1 tablespoon cheese, and 1/4 of the slivered apple. roll tortillas tightly into a wrap. wrap tightly in plastic wrap and refrigerate.
- to serve: remove from plastic wrap and cut in half.
Ingredients
- Servings: 4
- 4 fresh poblano chile peppers
- 2 cups oil for frying, or as needed
- 8 ounces queso asadero
- 1/2 cup all-purpose flour for coating
Recipe
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins
- rinse the poblano peppers, and remove the stem and core. remove any remaining seeds. heat a heavy skillet over high heat. place peppers in the skillet, and cook until blistered and blackened. turn frequently to blacken all of the skin. you want to make sure that no part of the pepper remains crispy. place the peppers into a paper bag, fold the top closed, and let the peppers steam for a few minutes to loosen the skin.
- heat about 1/2 inch of oil in a large heavy skillet over medium-high heat.
- rinse the peppers under cold running water to remove as much of the black skin as possible. don't get prissy about it; you can eat the skins, even if they're black - most people like some of the black skin. next, wash your hands well with soap and water, or you'll be sorry later when you touch your eyes or mouth.
- insert a nice thick piece of cheese into each pepper, and secure the opening with a toothpick. coat the peppers in flour. gently place the peppers into the hot oil, and reduce the heat to medium. fry for 3 to 5 minutes per side. don't try to turn them over until the bottom has a firm crust on it. try to avoid letting the cheese run out. when both sides are slightly browned and the coating is firm, remove from the pan, and drain on paper towels.
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.
