Quesadilla Casserole

3 tablespoons vegetable oil
3/4 cup chopped onion
29-ounce can black beans, drained, 1/2 cup liquid reserved
1 1/2 cups frozen corn kernels, thawed
1/2 cup chopped flat-leaf parsley
5 10-inch flour tortillas
8 ounces Monterey Jack cheese, shredded
1 cup store-bought green enchilada sauce

  • Preheat oven to 400˚F.
  • In a skillet, heat the oil over medium heat.
  • Add the onion and cook for 5 minutes.
  • Add 1/2 the beans and mash into a chunky paste.
  • Stir in the reserved liquid.
  • Grease a heavy, ovenproof skillet.
  • In a bowl, combine the corn, parsley and remaining black beans.
  • Place a tortilla in the skillet and spread with 1/3 cup of the mashed black bean mixture.
  • Top with 2/3 cup corn-bean mixture and 1/2 cup cheese.
  • Press to compress the layers.
  • Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese.
  • Bake until cheese is melted and the casserole is heated through, about 30 minutes.
  • Transfer to the broiler and cook for 1 minute.
  • Serve with the enchilada sauce.



7 Layer Mexican Dip

1 large can refried beans
1 can jalapenos or chiles
1 tomatoes, or more, diced
1/2 onion
8 ounces sour cream
1 avocado
1 package taco seasoning
1/2 cup shredded cheese
1/2 can olives

  • Mix the refried beans and taco seasoning together.
  • Spread into a deep sided glass bowl large enough to hold all ingredients.
  • Next put a layer of well mixed and mashed avocados over the refried bean layer.
  • Spread a layer of sour cream over the avocado layer.
  • Sprinkle with the shredded cheese.
  • Next sprinkle cut up tomatoes over all.
  • Add the onion.
  • Last, sprinkle with chopped up olives.
  • Put in a warm oven until the cheese is melted.

Makes 6 Servings


Honey Baked Apple Slices

3 large apples
2/3 c honey
1 tbsp sugar
1 1/2 tsp cinnamon
3 tbsp butter

  • Core apples, but do not pare.
  • Cut each in four slices.
  • Arrange in shallow buttered baking pan.
  • Combine honey, cinnamon and sugar.
  • Pour over apples.
  • Dot with butter.
  • Bake at 350 for 30 to 40 minutes, basting occasionally.

Makes 2 Servings


Swiss Chicken Casserole

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter

  • Preheat oven to 350 degrees.
  • Lightly grease a 9×13 inch baking dish.
  • Arrange chicken breasts in the baking dish.
  • Place one slice of Swiss cheese on top of each chicken breast.
  • Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts.
  • Sprinkle with stuffing mix.
  • Pour melted butter over top, and cover with foil.
  • Bake 50 minutes, or until chicken is no longer pink and juices run clear.

Makes 6 Servings


Chocolate, Whiskey and Beer Cupcakes

Guinness Chocolate Cupcakes
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

1-inch round cookie cutter or an apple corer and a piping bag

Make the cupcakes:

  • Preheat oven to 350°F.
  • Line 24 cupcake cups with liners.
  • Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat.
  • Add cocoa powder and whisk until mixture is smooth.
  • Cool slightly.
  • Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend.
  • Using electric mixer, beat eggs and sour cream in another large bowl to blend.
  • Add stout-chocolate mixture to egg mixture and beat just to combine.
  • Add flour mixture and beat briefly on slow speed.
  • Using rubber spatula, fold batter until completely combined.
  • Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way.
  • Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes.
  • Cool cupcakes on a rack completely.

Make the filling:

  • Chop the chocolate and transfer it to a heatproof bowl.
  • Heat the cream until simmering and pour it over the chocolate.
  • Let it sit for one minute and then stir until smooth.
  • Add the butter and whiskey and stir until combined.

Fill the cupcakes:

  • Let the ganache cool until thick but still soft enough to be piped.
  • Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes.
  • You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way.
  • A slim spoon or grapefruit knife will help you get the center out.
  • Those are your “tasters”.
  • Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting:

  • Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes.
  • Slowly add the powdered sugar, a few tablespoons at a time.
  • When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined.
  • If this has made the frosting too thin beat in another spoonful or two of powdered sugar.

Ice and decorate the cupcakes.

Makes 20 to 24 cupcakes


Bourbon Milkshakes

6 ice cubes
2.5 cups premium vanilla ice cream
2 cups milk (whole preferred of course)
1/4 cup bourbon (a sweeter tasting one is best)

  • Put all ingredients into a blender
  • Blend for about20 seconds-to break up ice cubes and make a thick, smooth shake.
  • Pour into glass.

Makes 3-6 oz. servings