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Tuesday, October 28, 2014

Halloween: Ghoulish Black Bean Chili Casserole

I found this recipe at www.pillsbury.com and it's fantastic! Couple little things I did differently. I added the one cup of shredded Cheddar cheese, but I also added an additional cup of Kraft Mexican blend cheese. I also served it with a dollop of sour cream on top. Turned out great. It's a very quick and easy meal to get you and your little goblins out the door this Halloween.
This heats up well for leftovers too!
Thanks Pillsbury......
Photo from Pillsbury.com

Ingredients

1
lb. chorizo or Italian sausage, casing removed if necessary
1
medium green bell pepper, seeded, chopped
1
cup chopped onions
1
cup uncooked regular long-grain white rice
1
cup Green Giant™ Niblets® Frozen Corn
1
(15-oz.) can Green Giant™, Joan of Arc®, Old El Paso™ or Progresso™ Black Beans, drained, rinsed
1
(14 1/2-oz.) can ready-to-serve chicken broth
1
(14.5-oz.) can Mexican stewed tomatoes with jalapeƱos and spices, undrained, cut up
1/2
cup water
2
teaspoons chili powder
1/2
teaspoon cumin
4
oz. (1 cup) shredded Cheddar cheese

Directions

  • 1. Heat oven to 375°F. Crumble sausage into 12-inch nonstick skillet. Add bell pepper and onions; cook over medium-high heat until sausage is browned, stirring occasionally. Drain.
  • 2. Stir in all remaining ingredients except cheese. Spoon into ungreased 13x9-inch (3-quart) baking dish. Cover tightly with foil.
  • 3. Bake at 375°F. for 1 to 1 1/4 hours or until rice is tender. Remove from oven; sprinkle with cheese. Return to oven; bake an additional 5 minutes or until cheese is melted.

    Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/8 of Recipe
     
    Calories
    420
     ( 
    Calories from Fat
    200),
     
    % Daily Value
     
    Total Fat
    22g
    22%
     
    (Saturated Fat
    9g,
    9%
     ), 
    Cholesterol
    50mg
    50%;
     
    Sodium
    1000mg
    1000%;
     
    Total Carbohydrate
    36g
    36%
     
    (Dietary Fiber
    4g
    4%
     
      Sugars
    4g
    4%
     ), 
    Protein
    20g
    20%
     ; 
    % Daily Value*:
     
    Vitamin A
    15%;
     
    Vitamin C
    20%;
     
    Calcium
    15%;
    Iron
    15%;


  • Friday, October 24, 2014

    Featured Recipe: Chocolate Cream Extreme Bundt Cake

    This cake screams delicious. The paring of a chocolate pudding cake with a cream cheese and whipped cream blend filling, all topped with a milk chocolate icing makes this the perfect Bundt cake for the upcoming holidays.



    A slice of Heaven
    Ingredients (Cake)
    1 box Pillsbury chocolate cake mix (with pudding in the mix)
    1 small box Jello brand chocolate instant pie filling
    1 can Pillsbury milk chocolate frosting
    2 Tbl water
     Filling
    1 1/4 cup powdered sugar
    1 tsp vanilla
    1 8 ounce Philadelphia cream cheese
    1 8 ounce Kraft Cool Whip


    Directions
    Prepare cake according to directions. Mix in package of chocolate instant pudding and mix well. Batter will be stiff, add 2 tablespoons of water and finish mixing.
    Pour batter into prepared bundt pan and bake according to directions.
    While cake is baking prepare filling.
    Beat cream cheese with powdered sugar and vanilla with mixer until smooth and fluffy. Fold in Cool whip until well blended. Set aside.
    When cake is done, remove from oven and place on wire rack. Take a knife and run it along the outside of the cake to prevent sticking.
    Invert cake onto a plate and cool completely.
    Using a sharp knife, slice cake evenly from side to side. Gently separate the top half of the cake from the bottom half and set aside.
    Spread filling evenly on bottom half of cake and gently replace top half.
    Completely frost entire cake with milk chocolate frosting.
    Now enjoy!