Easy Chili Renello Casserole

Easy Chili Renello Casserole

10 Servings.

Ingredients:

• 3/4 pound Monterey Jack Cheese, grated

• 3/4 pound Cheddar Cheese, grated

• 2 - 7 oz. cans chilis (Chopped or Whole) (Mild to Hot depending on taste)

• 2 Tablespoons all-purpose flour

• 4 Eggs

• 1 - 13 oz. can Evaporated Milk

Directions:

1. Combine the cheeses.

1. Lightly oil 9"x13" casserole dish.

1. Layer 1 can chilis over bottom of dish. (Open and spread chilis if using whole)

1. Layer 1/2 cheese combination over chilis.

1. Repeat 3. & 4. with other can of chilis and remainder of cheese.

1. In blender combine flour, eggs and evaporated milk.

1. Pour mixture from blender over layers in chilis and cheeses in casserole dish.

1. Bake at 350 degrees for 25 minutes.

1. Serve hot from oven.

Pizza Hut Paper Thin Crust Pizza

Pictured is Pizza Hut's Tuscani Thin Crust Pizza

Pizza Hut Paper-Thin Crust Pizza

Make a day ahead of time to allow dough to ferment 12-24 hours

Enough for at least two 16-inch pizzas

Ingredients

• 2 cups water (105°s; F)
• 1/2 tsp yeast (proofed in water)
• 4 cups flour
• 3 Tbsp olive or vegetable oil, plus oil for pans
• 1 1/2 cups cake flour
• 2 tsp salt

Directions

1. Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.
2. Preheat oven to 550° F.
3. Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)
4. For regular pizza, add your toppings and bake for 10 minutes,  or until cheese is bubbly and outer edge of crust is a light golden brown.
5. For light toppings - Oil the crust, then prick it with a fork and pre-bake for 3 minutes.  Add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.
6. Remove from oven.

Servings:
4

Cowboy (Western) Beans

Cowboys at Campfire by Chuckwagon Premium Poster Print, 16x24

Cowboy (Western) Beans

Makes: 12 servings
Prep: 15 minutes
Cook: Low 4 hours, High 2 hours

 Ingredients

•  3  28-ounce cans vegetarian baked beans, drained
• 3/4  cup bottled hot-style barbecue sauce
• 1/2  cup chopped onion (1 medium)
•  1/3  cup packed brown sugar
• 1  tablespoon dry mustard

Directions

1. In a 3-1/2- to 5-quart slow cooker combine beans, barbecue sauce, onion, brown sugar, and mustard.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Makes 12 servings.

Macaroni and Cheese

Macaroni and Cheese

A quick, delicious dish you can cook in 1 pan! 

Ingredients:

1/4 cup chopped onion
1 tablespoon olive oil
1 can condensed Cheddar Cheese soup
1/2 cup milk
3 cups cooked macaroni

Directions:

1. Cook onion in butter until tender.
2. Blend in soup
3. Gradually add milk
4. Heat, stirring often
5. Mix in cooked macaroni.
6. Heat, stirring
7. Serve - makes 4-6 servings.

OPTIONAL:  Place in oven-proof casserole and bake @ 400 degrees until top is browned

Baked Deviled Eggs

Food Writer's Favorites - Entrees - Quick & Easy Recipes

Baked Deviled Eggs

Recipe from Suzanne Hall, Food Editor, The Chattanooga Times, Chattanooga, Tennessee

Deviled eggs are traditional picnic fare, but in this recipe, shared by a Chattanooga cooking teacher, they get a classy touch for brunch or supper.  The eggs are good served over rice, toasted English muffins or waffles.  For a fancier dish, serve them in puff pastry shells.  However you serve them, they are quick, easy and tasty.

Serves 6 to 8

6 hard-cooked eggs
1 cup plus 3 tablespoons dairy sour cream
2 teaspoons prepared mustard
1/4 teaspoon salt
2 tablespoons butter or margarine
1/3 cup chopped onion
1/2 cup chopped green pepper
1 can (10-3/4 oz.) condensed Cream of Mushroom Soup, undiluted
1/4 cup chopped pimento
1/2 cup grated Cheddar cheese

Peel eggs; cut in half, lengthwise.  Remove yolks; reserve whites.  

Mash yolks, blend in 3 tablespoons sour cream, mustard & salt.  Filled reserved egg whites with yolk mixture.  

Heat butter in a medium saucepan.  Add onion and bell pepper; saute' until tender.  Remove from heat.  Stir in mushroom soup, pimento and remaining 1 cup sour cream; mix well.

Pour half of the soup mixture into a shallow 1-1/2 quart baking dish.  Arrange filled eggs, cut-side up, in a single layer over the soup mixture.  Pour remaining soup mixture over eggs.  Top with cheese.  Bake in a preheated 350-degree oven 20 minutes, or until heated through.  Let stand 5 minutes before serving.  Serve over hot cooked rice, toasted English muffins halves, waffles or puff pastry shells.