SOUTHWESTERN MONTEREY JACK & SHELLS by Land O'Lakes

Preparation time: 20 min Baking time: 30 min
Yield: 6 (1-cup) servings

Casserole Ingredients:
7 ounces (3 cups) uncooked dried pasta shells
1 pint (2 cups) LAND O LAKES® Half & Half*
4 ounces cream cheese, softened
1 (4-ounce) can chopped green chiles, drained
1/4 teaspoon salt
8 ounces (2 cups) LAND O LAKES® Jalapeño Jack Cheese, shredded

Topping Ingredients:
1/3 cup crushed nacho-flavored tortilla chips

1. Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with no-stick cooking spray.

2. Cook pasta shells according to package directions. Drain.

3. Heat half & half in 4-quart saucepan over medium-high heat until half & half just comes to a boil (3 to 4 minutes). Add cream cheese, stirring until mixture is smooth and thickened (2 to 3 minutes). Remove from heat. Stir in green chiles and salt. Add cooked pasta; toss to coat.

4. Spread half of pasta mixture evenly into bottom of prepared baking dish; top with half jalapeño jack cheese. Repeat layer once with remaining ingredients.

5. Sprinkle crushed tortilla chips over top of casserole. If freezing, skip this step until time to put in the oven. Bake for 30 to 35 minutes or until mixture is bubbly and topping is golden brown.

*Substitute 2 cups milk.


In my opinion: We love this cheesy dish. I have been looking for the recipe all summer. I thought I must have left it in my classroom, but after searching there, I went through my cookbooks and found that I never copied it to a card. I can't wait to make it again.

Cherry Almond Blonde Brownies by Land O'Lakes

2 cups firmly packed brown sugar
3/4 cup Butter, softened
2 eggs
1/2 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped almonds
1 cup dried cherries, coarsely chopped
Drizzle Ingredients:
2 (1-ounce) squares bittersweet baking chocolate (or white)
1 teaspoon shortening

1. Heat oven to 350°F. Combine brown sugar and butter in large bowl; beat at medium speed until creamy.
2. Add eggs and almond extract; continue beating until well mixed. Reduce speed to low; add flour and baking powder; beat until well mixed. Stir in almonds and cherries.
3. Press or spread mixture into greased 13x9-inch baking pan. Bake for 28 to 35 minutes or until top is golden brown and center is set. Cool completely.
4. Combine chocolate and shortening in 1-quart saucepan. Cook over low heat, stirring occasionally, until melted. Drizzle over brownies. Cut into bars.

In my opinion: These bars were really yummy! I think next time I'll add white chocolate to the batter before baking.

Creamy Pumpkin Soup

Creamy Pumpkin Soup by Land O Lakes

1/4 c butter
1 small onion, chopped
1 clove garlic, finely chopped
2 t firmly packed brown sugar
14 1/2 oz can chicken broth
1/2 c water
1/2 t salt
1/4 t pepper
15 oz can pure pumpkin
12 oz evaporated milk
1/8 t ground cinnamon

1. Melt butter in 3 qt saucepan until sizzling. Add onion, garlic, and sugar; cook over medium heat until onion is softened (1-2 minutes).
2. Add broth through pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally for 15 minutes.
3. Stir in pumpkin through cinnamon. Cook, stirring occasionally for 5 minutes. Remove from heat.
4. Transfer mixture to food processor bowl fitted with metal blade or 5 cup belnder (in batches if necessary). NOTE: I did not have a food processor so I skipped this step.
5. Cover; process until smooth. Return mixture to saucepan. Serve warm.

In my opinion: I really liked this soup. I found it a little bland at first but I added salt and nutmeg and it turned out great.