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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Serves 8 to 12 (out of 2 to 3 8" cake pans) 1 cup mild to hot salsa 1 cup canned cooked black beans, rinsed and drained 10 6-inch corn tortillas, cut into 1-inch strips 1 cup Cheddar and Jack blend of cheese, finely grated 1 cup sour cream 1 cup whole milk 1/2 teaspoon salt 6 large eggs 1/4 cup thinly sliced green onions (scallions OK) Instructions: Combine salsa and beans in a bowl. Spray cake pans with non-stick cooking oil spray. Layer into pans -- repeated two to three times per pan -- tortilla strips, cheese and salsa mixture, topping with remaining tortilla strips Combine sour cream, milk, salt and eggs -- beat with a whisk. Stir in green onions and pour mixture over layered items into pans -- leaving room at top to cover each pan with a final layer of cheese. Cover and chill 8 hours before baking -- or again, you can seal and freeze these, thawing overnight and then baking. Bake covered with foil at 350 degrees for 20 minutes. Then uncover and bake an added 20-30 minutes, or until top is golden brown. We like to serve this dish with cornbread muffins and a side of fresh seasonal fruit |
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