Friday, March 7, 2008

From My Kitchen: Tortilla Pie With Fixin's

After enduring over a week of influenza, with me getting the worst case (thankfully), and the little guys being sick, too, I want to write something witty and cook something yummy. But I don't have energy for either of those things. So I will share with you three delicious recipes that are easy to make at the end of a long week. They are from one of my few regular-price cookbooks, Easy Weeknight Favorites, a collection of recipes from Southern Living. I bought the cookbook just for the following recipe, which is pictured on the cover. Enjoy!

Tortilla Pie

1 (16 ounce) can refried beans
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 (8 inch) flour tortillas
1 cup chunky salsa, divided
12 ounces guacamole
1 (8 ounce) package shredded Mexican cheese blend
Garnishes: sour cream, salsa, guacamole

Combine first three ingredients, stirring well.

Place one tortilla in a lightly-greased 9-inch round cakepan; spread with half of bean mixture and top with another tortilla. Spreak with 1/2 cup salsa and top with another tortilla. Spread with half of guacalmole and top with another tortilla. Sprinkle with half of the cheese, and top with another tortilla.

Repeat layers with remaining ingredients, except cheese. Pan will be full. Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with remaining cheese. Bake uncovered for 3 to 5 more minutes. Cut into wedges to serve. Garnish, if desired. Makes 6 servings.

For a quick and tasty side dish, mix one prepared package of yellow rice, one can of black beans, and one can of enchilada sauce.

And for dessert ...

Fudge Spoon Pie

1/2 cup butter or margarine
1 (1 ounce) square unsweetened chocolate
1 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
2 large eggs, lightly beaten
ice cream

Melt butter and chocolate in a saucepan over low heat, stirring often; remove from heat. Stir in sugar and next three ingredients. Pour batter into a greased 8-inch square pan. Bake at 325 degrees for 22 minutes. Do not overbake. (Dessert will be soft and mushy.) Serve warm with ice cream. Makes 9 servings.

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