Vegetarian

Chile Tortilla Eggbake

There are simply not enough words for "simple" and "perfect" to describe this do-ahead one-dish meal--the very best thing to bake and serve the crowd that is crowding hungrily around your kitchen looking for breakfast on, say, a holiday morning. Because you assemble it the night before, all you have to do the next day is pop it in the oven. When it emerges, the whole thing will be appealingly brown and bubbly and oozy, and the tortillas will have gotten thick and soft in a way that makes it kind of like quiche only, somehow, better.

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Easy Hot Spinach Salsa Queso Dip

  • 10 ounces frozen chopped spinach, thawed and drained
  • 1 lb Velveeta cheese (2% fat--this is the reduced fat version)
  • 8 ounces cream cheese (light)
  • 1 jar salsa (I used 3/4 full jar of a 16 ounce jar)
  • A handful of chopped cilantro (optional-but good)

Now there's 3 ways to make this:

1) Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwaveable-safe dish. Heat until cheese has melted and stir to combine all ingredients.

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Chocolate-Coconut Bars

Ingredients

    • 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
    • 1/4 cup sugar
    • 3/4 cup (1 1/2 sticks) unsalted butter, melted
    • 1 cup pecan pieces
    • 1 cup semisweet chocolate chips or chunks
    • 1 can (14 ounces) sweetened condensed milk

Blackberry Crisp

Ingredients
    • 1 1/2 cups all-purpose flour
    • 3/4 cup light-brown sugar
    • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
    • 1 teaspoon coarse salt
    • 2 3/4 pounds fresh blackberries (5 pints)
    • 2 tablespoons instant tapioca

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