EnchiladasIngredientsÂ· Veggies—green beans, colored bell peppers, corn, tomatoes, carrots, sweet onion Â· 2 teaspoons cumin powder Â· 1 teaspoon Mexican Spice Blend Â· 2 cloves garlic, minced Â· 5 canned whole green chilies, seeded and coarsely chopped Â· 4 canned chipotle chilies, seeded and minced Â· 1 (28-ounce) can stewed tomatoes Â· 1/2 teaspoon all-purpose flour Â· 16 corn tortillas Â· 1 1/2 cups enchilada sauce, canned Â· 1 cup shredded Cheddar and Jack cheeses Â· Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes DirectionsSautÃ© veggies & garlic in olive oil until tender. Add chilies. Stir well to combine. Add canned tomatoes, sautÃ© 1 minute.Dust the mixture with flour to help set.Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4-cup mixture in each tortilla. Fold over filling: place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.Kentucky Derby Pie2 eggs, slightly beaten1 cup sugar1/2 cup butter, melted3 to 4 tablespoons bourbon1/4 cup corn starch1 cup chopped pecans1 cup semi-sweet chocolate bitsCombine the eggs, sugar, melted butter and bourbon. Add the cornstarch to the mixture, blending in slowly. Stir in the pecans and chocolate bits. Pour into an unbaked 9 inch pie shell. Bake in a pre-heated 350Â°F oven for approximately 45 minutesMothers Day muffin quicheIngredientsÂ· 2 tablespoons unsalted butter, softened Â· 2 tablespoons finely grated Parmesan cheese Custard:Â· 2 cups half-and-half Â· 6 large eggs Â· 1/2 teaspoon kosher salt Â· Freshly ground black pepper Â· Freshly grated nutmeg Â· Pinch cayenne or paprika Fillings:Â· 2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sautÃ©ed onions, mushrooms, spinach, peppers, tomatoes Â· 4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, Fontana, provolone, mozzarella, Gouda, solo or combined Â· 1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram Â· 3/4 cup chopped crisp bacon, diced ham or salami Â· 1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach DirectionsPreheat oven to 350 degrees F. For the pan: Brush pans with the soft butter and sprinkle the grated Parmesan evenly. Place pan on a baking sheet.Whisk the half-and-half, eggs in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese: repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.Bake until the quiche is just set in the center, about 30 minutes. Cool completely on a rack before serving.