Cornbread casserole, Cheesy asparagus, Blueberry crumb cake

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Try this for your next dinner!
Cornbread casserole
1 lb. lean ground beef
1 onion, chopped
1 jalapeño pepper, seeded, finely chopped
1 can (15 oz.) enchilada sauce
1 can (15.5 oz.) black beans, rinsed
1 tsp. garlic powder
1 tsp. ground cumin
1 pkg. (8.5 oz.) corn muffin mix
1 pkg. (8 oz.) Mexican-style shredded four cheese with a Touch of Philadelphia
Heat oven to 350 degrees. Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13×9-in. baking dish sprayed with cooking spray.
Prepare muffin batter as directed on package; stir in cheese. Spread over meat mixture.
Bake 20 min. or until toothpick inserted in center of cornbread topping comes out clean.
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Cheesy asparagus
1 lb. fresh asparagus spears, trimmed
1/4 C peppercorn ranch dressing
2 TBS shredded Parmesan cheese
12 Ritz Crackers, coarsely crushed (about 1/2 C)
Heat oven to 350 degrees. Cook asparagus in simmering water in large skillet 2 to 3 min. or until bright green, but still crisp; drain. Place in shallow baking dish. Add dressing; toss to coat. Top with cheese and cracker crumbs. Bake 10 to 15 min. or until topping is lightly browned and asparagus is heated through.
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Blueberry crumb cake
1/2 C butter
1 pkg. (2-layer size) yellow cake mix
2 eggs, divided
2 pkg. (8 oz. each) cream cheese, softened
1/2 C sugar
1 TBS zest and 3 TBS juice from 1 lemon
2-1/2 C fresh blueberries
Heat oven to 350 degrees. Line 13×9-in. pan with aluminum foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on high 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of remaining dough between your fingers; press lightly into cream cheese layer. Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
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Thought – Have you ever listened to someone speak, and thought, “Who ties your shoelaces for you?”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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