Cheesy Potato Bake with Eggs

Ingredients1 medium onion, finely chopped2 tablespoons butter4 teaspoons all-purpose flour1½ cups milk8 ounces sharp cheddar cheese, shredded (2 cups)3 pounds russet potatoes, peeled and thinly sliced*1½ cups chopped fresh broccoli1 tablespoon vegetable oil8 eggs2 tablespoons milk6 slices bacon, crisp-cooked, drained, and crumbled1 large tomato, chopped

Directions1. Preheat oven to 325 degrees F. In a medium saucepan cook onion in butter over medium heat for 4

minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Stir in cheese until melted.

2. In a 3-quart baking dish, layer potatoes, then cheese sauce. Bake, covered, about 55 minutes, until potatoes are tender.

3. In a large skillet, cook broccoli in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently. In a large bowl, beat together eggs, water, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Pour over broccoli in skillet.

4. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath. Cook 2 minutes more or until egg is cooked yet still moist. Spoon over potatoes. Top with bacon and chopped tomato. Serve immediately.

Picadillo PoppersYield: 24 poppersPrep 45 minsGrill 8 mins

Ingredients8 ounces lean ground beef⅓ cup chopped onion (1 small)1 8.8 ounce pouch cooked Spanish-style rice1 cup shredded Monterey Jack cheese (4 ounces)½ cup golden raisins½ cup sliced pimiento-stuffed green olives1-2 tablespoons dry sherry or lime juice24 fresh plump jalapeno peppers*Shredded Monterey Jack cheese (optional)

directions1. For filling, in a large skillet cook ground beef and onion over medium-high heat until meat is brown

and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in cooked rice, the 1 cup cheese, raisins, olives, and sherry. Set aside.

2. Cut a lengthwise slit in one side of each jalapeno pepper to create a pocket, being careful not to cut the pepper in half. Cut a very small crosswise slit on both ends of the long slit, making an I-shape opening. Leave stem intact and use a small spoon to remove seeds and scrape out membranes. Spoon filling into peppers.

3. Place filled peppers, slit sides up, in a greased grill basket or on a greased vegetable grilling pan. For a charcoal grill, grill peppers in basket on the rack of a covered grill directly over medium coals for 8 to 12 minutes or until peppers are crisp-tender and filling is heated through. (For a gas grill, preheat grill. Reduce heat to medium. Place peppers in basket on grill rack over heat. Cover and grill as above.)

4. If desired, sprinkle grilled peppers with additional cheese.

Broiling Directions: Preheat broiler. Prepare as directed through Step 2. Place filled peppers, slit sides up, on the

unheated rack of a broiler pan. Broil 6 to 7 inches from the heat about 5 minutes or until peppers are crisp-tender and filling is heated through. If desired, sprinkle with additional cheese.

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Breakfast BakeMakes: 4 servingsServing size: 1/2casserole eachPrep 15 minsChill 2 hrs to 24 hrsBake 325° 30 minsStand 10 mins

IngredientsNonstick cooking spray4 slices whole wheat bread½ cup diced cooked lean ham (about 2 1/4 ounces)⅓ cup shredded reduced-fat cheddar cheese4 eggs or 1 cup refrigerated egg product⅔ cup fat-free milk¼ teaspoon black pepper

Directions1. Lightly coat two 16- to 20-ounce casseroles with cooking

spray. Tear bread into bite-size pieces. Divide between prepared casseroles. Add ham and cheese.2. In a medium bowl combine eggs, milk, and pepper;* beat with a rotary beater or wire whisk. Pour egg

mixture evenly over bread; press lightly with the back of a spoon to thoroughly moisten bread. Cover and chill for 2 to 24 hours.

3. Preheat oven to 325 degrees F. Bake casseroles, uncovered, for 30 to 35 minutes or until a knife inserted near centers comes out clean. Let stand for 10 minutes before serving.

Test Kitchen Tip: For a touch of extra flavor, add 1/2 teaspoon dried thyme, crushed; 1/2 teaspoon dried dill weed;

1/2 teaspoon dried oregano, crushed; or 1 tablespoon snipped fresh chives or sliced green onion to the egg mixture.

Blueberry Surprise French Toast CasseroleMakes: 8 servingsPrep 25 minsChill 2 hrs to 24 hrsBake 375°F 50 minsStand 10 mins

Ingredients12 slices dry white bread, cut into 1/2-inch cubes (about 8

cups)2 8 ounce packages cream cheese, cut into 3/4-inch

cubes1 cup fresh or frozen blueberries12 eggs2 cups milk½ cup maple syrup or maple-flavor syrupBlueberry-flavor, maple, or maple-flavor syrup

Directions

1. Place half of the bread cubes over the bottom of a well-buttered 3-quart rectangular baking dish. Sprinkle cream cheese and blueberries over bread cubes. Arrange remaining bread cubes over blueberries.

2. In a large mixing bowl beat eggs with a rotary beater; beat in milk and the 1/2 cup syrup. Carefully pour egg mixture over the bread mixture. Cover dish with plastic wrap and chill for 2 to 24 hours.

3. Preheat oven to 375 degrees F. Remove plastic wrap and cover dish with foil. Bake for 25 minutes. Uncover and bake about 25 minutes more or until a knife inserted near the center comes out clean, and topping is puffed and golden brown. Let stand for 10 minutes before serving. Serve warm with blueberry-flavor or maple syrup.

*Tip: To dry bread slices, arrange bread in a single layer on a wire rack; cover loosely and let stand

overnight. Or cut bread into 1/2-inch cubes; spread in a large baking pan. Bake, uncovered, in a 300 degrees F oven for 10 to 15 minutes or until dry, stirring twice; cool.

Buffalo Chicken Wings with Blue Cheese DressingMakes: 8 servingsServing size: 3 drummettes plus 2 tablespoons dressingStart to Finish 30 mins

Ingredients24 chicken drummettes, skinned*¼ cup bottled cayenne pepper sauce2 teaspoons cider vinegar½ teaspoon garlic powder½ teaspoon ground ginger¾ cup fat-free sour cream½ cup crumbled blue cheese1 green onion, chopped1 tablespoon white wine vinegar1 tablespoon lemon juice1 teaspoon sugarCarrot and celery sticks

Directions

1. In a large bowl toss the drummettes with 2 tablespoons of the cayenne pepper sauce, 1 teaspoon of the cider vinegar, the garlic powder, and the ginger.

2. Arrange drummettes on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat 15 to 20 minutes or until chicken is tender and no longer pink, turning once. Drizzle chicken with remaining 2 tablespoons cayenne pepper sauce and 1 teaspoon cider vinegar.

3. Meanwhile, in a small bowl combine sour cream, blue cheese, green onion, white wine vinegar, lemon juice, and sugar. Serve dressing with chicken drummettes and carrot and celery sticks.

from the test kitchen* Grasp the edge of the skin with a paper towel and pull it away from the drummette.

If you can't find chicken drummettes, start with 12 chicken wings. Cut off the wing tips; discard or save for making stock. Cut wings at

joints to form 24 pieces.

Baked Denver StrataMakes: 10 to 12 servingsPrep 25 minsBake 350°F 35 minsStand 10 mins

Ingredients6 English muffins, split and quartered9 eggs1 cup milk1 4 1/2 ounce can diced green chile peppers, drained¼ teaspoon salt¼ teaspoon ground black pepper1 cup diced cooked ham (about 5 ounces)4 green onions, finely chopped (1/2 cup)1 2 1/2 ounce can sliced pitted ripe olives, drained1 7 ounce jar roasted red sweet peppers, drained and cut into strips1 ½ cups shredded provolone cheese (6 ounces)½ cup shredded cheddar cheese (2 ounces)

Directions

1. Arrange English muffin quarters in a single layer in a greased 3-quart rectangular baking dish. Set aside.

2. In a large bowl beat together eggs, milk, chile peppers, salt, and black pepper with a rotary beater or whisk until well mixed. Pour egg mixture over muffin quarters; sprinkle with ham, green onions, and olives. Top with roasted sweet pepper, provolone cheese, and cheddar cheese.

3. Preheat oven to 350° F. Bake, uncovered, about 35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Make-Ahead Directions: Prepare as directed through Step 2; cover with plastic wrap and chill for up to 24 hours. Uncover

dish; discard plastic wrap. Cover dish with foil. Bake in 350° F oven about 45 minutes.