Pranjal's Blog |
COOKING WITH Pranjal
Bean Enchilada Casserole
Ingredients
- PAM® Original No-Stick Cooking Spray
- 1 can (10 oz each) red enchilada sauce
- 1 pkg (12 oz each) frozen whole kernel corn
- 1 can (16 oz each) Rosarita® No Fat Traditional Re-fried Beans
- 12 soft corn tortillas (6 inch)
- 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
- 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
- 2 cups shredded sharp Cheddar cheese
Directions
Preheat oven to 350°F.
Spray 13x9-inch baking dish with cooking spray.
Spread half of enchilada sauce in bottom of dish.
Cook corn in microwave according to package directions, using minimum cook time.
Ingredients:
- 1 cup - Country Crock® Spread
- 1 cup - granulated sugar
- 1 - large egg
- 2 tsp - vanilla extract
- 2 2/3 cups - all-purpose flour
- 1 ½ tsp - baking powder
- ½ tsp - salt
- Step 1: Preheat oven to 375°. Beat Country Crock® Spread with sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in egg and vanilla, scraping sides occasionally, until blended. Beat in flour, baking powder and salt.
Step 2: Shape dough into balls of about 2 tablespoons. Arrange 3 inches apart on ungreased baking sheets. Press balls into 2-1/2-inch circles. Pinch bottom to form the point of a heart. Push dough at the top of the circle down towards the center, then press dough into a heart shape.
Step 3: Bake 14 minutes or until edges are golden. Cool 2 minutes on wire rack; remove from sheets and cool completely. Decorate if desired*.
Black Bean Burritos
Ingredients- 2 (10 inch) flour tortillas
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 1 teaspoon minced garlic
- 1 (15 ounce) can black beans, rinsed and drained
- 1 teaspoon minced jalapeno peppers
- 3 ounces cream cheese
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro
Directions
- Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
- Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
- Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
- Spoon mixture evenly down center of warmed tortilla and roll tortillas up.
Peppermint Melt a ways Recipe
Ingredients
- 1 cup butter soft
- 1/2 cup confectioners' sugar
- 1/2 teaspoon peppermint extract
- 1-1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons butter soft
- 1-1/2 cups confectioners' sugar
- 1/4 teaspoon peppermint extract
- 2 table spoons of milk
- 2 to 3 drops red food coloring, optional
- 1/2 cup crushed peppermint candies