Enchilada Casserole

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Ingredients

• 1 pound lean ground beef (90% lean)

• 1 large onion, chopped

• 2 cups salsa

• 1 can (15 ounces) black beans, rinsed and drained

• 1/4 cup reduced-fat Italian salad dressing

• 2 tablespoons reduced-sodium taco seasoning

• 1/4 teaspoon ground cumin

• 6 flour tortillas (8 inches)

• 3/4 cup reduced-fat sour cream

• 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend

• 1 cup shredded lettuce

• 1 medium tomato, chopped

• 1/4 cup minced fresh cilantro

  
  

  Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
  2. Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro. Yield: 8 servings.
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7 Layer Salad

Ingredients

•  SALAD:
• 2 heads Iceberg Lettuce, Chopped (or salad greens of your choice)
• 8 ounces, Baby Spinach, Washed And Dried
•  Salt And Pepper, to taste
• 8 whole Hard Boiled Eggs, Chopped
• 16 ounces, Bacon, Cooked And Chopped
• 4 whole Tomatoes, Chopped
• 1 bunch Green Onions, Thinly Sliced
• 8 ounces, Cheddar Cheese, Grated
• 1 bag (10 Ounce) Frozen Peas, Partially Thawed
•  FOR THE DRESSING:
• 1/2 cup (Real) Mayonnaise
• 1/2 cup Sour Cream
• 1 Tablespoon Sugar (more To Taste)
•  Fresh Dill, Chopped

Preparation Instructions

In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.

Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl. Sprinkle with fresh dill.

Cover and refrigerate for up to 8 hours. Toss just before serving.

Chocolate-Covered Oreo Cookie Cake

Ingredients

• 1 package devil's food cake mix (regular size)
• 1 package (4 ounces)  Semi-Sweet Chocolate
• 1/4 cup butter
• 1 package (8 ounces) Cream Cheese, softened
• 1/2 cup sugar
• 2 cups  Whipped Topping, thawed
• 12 OREO® Cookies, coarsely crushed

Directions

1. HEAT oven to 350°F.
2. PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
3. MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
4. PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated. Yield: 16 servings

Strawberry Coconut Cream Pie Bars

Crust Ingredients:
1/2 cup (1 stick) butter
1 cup all-purpose flour
1/4 cup powdered sugar

Filling Ingredients:
1 1/2 cups half-and-half
1 1/2 cups coconut milk
2 eggs
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 cup flaked coconut
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract

Topping Ingredients:
1 1/2 - 2 packages strawberries (I had some leftover, but I always buy two packs just in case)
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
red food coloring (optional)

Directions:
Make shortbread crust: Preheat your oven to 350°F. Prepare an 8-inch square baking pan by lining it with parchment paper. Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack to cool.

Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until it’s thick and bubbling (this may  take  from 10-20 minutes.) Add coconut and vanilla extracts and the shredded coconut and stir. Pour this filling over your cooled crust, let it cool for a bit on the counter before refrigerating to chill until firm, about 2 to 4 hours.

Assemble and make glaze: Slice most of a pound of strawberries in thin slices lengthwise and layer the slices in pretty alternating diagonal rows on the top of the coconut cream. Put into refrigerator to chill while you make your glaze.

Crush remaining 1/2 cup of strawberries and boil with water in a saucepan over medium-high heat for two minutes. Strain through a fine mesh sieve and discard the pulp. Pour a little of the resulting strawberry juice into the glass with the cornstarch and stir to make a slurry. Put the rest of the juice back into the saucepan over medium-high heat and gradually whisk in sugar and cornstarch slurry. Cook until thickened.(If desired, you can tint this glaze with food coloring to desired hue).  Cool the glaze slightly (you can transfer to a heat-proof measuring cup with a pour spout to cool) and then pour over top of strawberry slices on  pie. Chill bars before serving.

Pina Colada Fruit Salad

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• 1-1/2 cups green grapes
• 1-1/2 cups seedless red grapes
• 1-1/2 cups fresh blueberries
• 1-1/2 cups halved fresh strawberries
• 1 can (8 ounces) pineapple chunks, drained
• 1/2 cup fresh raspberries
• 1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed
• 1/2 cup sugar
• 1/2 cup pineapple-orange juice
• 1/8 teaspoon almond extract
• 1/8 teaspoon coconut extract
• In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, sugar, juice and extracts until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving. Yield: 9 servings.

Smoothie

Blend 1/2 c. strawberry yogurt
1/2 banana
2 T. orange juice.
Add 1-2 T. milk if it is too thick.
Also try adding 1 more T. of orange juice for "Orange Julius" taste

Strawberry Cream Pie

• 3 tablespoons cornstarch
• 2 tablespoons all-purpose flour 
• 1/4 teaspoon salt
• 1 cup sugar, divided 
• 3 cups half-and-half
• 6 egg yolks 
• 2 teaspoons vanilla extract
• 1 (9-oz.) package chocolate wafer cookies
• 1/2 (4-oz.) semisweet chocolate baking bar, chopped
• 1/2 cup butter, melted 
• 1 qt. fresh strawberries 
• 1/4 cup red currant jelly
• 1 tablespoon orange liqueur

Preparation

1. 1. Whisk together first 3 ingredients and 2/3 cup sugar in a medium-size heavy saucepan. Whisk together half-and-half and next 2 ingredients in a small bowl; gradually add to cornstarch mixture, whisking constantly.
2. 2. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and transfer to a bowl; cover and chill 4 to 24 hours.
3. 3. Preheat oven to 350°. Pulse wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
4. 4. Bake at 350° for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
5. 5. Spoon chilled half-and-half mixture into prepared crust. Cut 8 to 10 strawberries in half, and arrange around outer edge of pie (leaving tops on, if desired); hull and slice remaining strawberries, and arrange in center of pie.
6. 6. Cook jelly in a small saucepan over medium heat 2 to 3 minutes or until melted. Remove from heat, and stir in liqueur. Brush jelly mixture gently over strawberries. Chill, uncovered, 30 minutes.