Breakfast Crescent Bake

Ingredients

• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
• 6 eggs
• 1 cup diced cooked ham
• 1/2 cup chopped red bell pepper
• 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)

Directions

1. Heat oven to 375°F. Unroll dough, and press into bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish. If using crescent rolls, press perforations to seal. Prick all over with fork.
2. Bake 7 to 9 minutes or until dough is set but not browned.
3. In medium bowl, beat eggs; pour into dough-lined pan. Top with ham, bell pepper and cheese.
4. Bake 17 to 22 minutes longer or until eggs are set and crust browns.

Expert Tips

• Wondering if you can reheat a couple of leftover pieces? Eggs don't rewarm in the microwave so well, but 20 to 25 minutes in a 300-degree oven will evenly heat the casserole while keeping the crust nice and crispy as well.
• Don't have ham on hand? Substitute crumbled cooked bacon or even chopped deli chicken or turkey.

Source
https://www.pillsbury.com/recipes/ham-and-egg-crescent-bake/093ec1f6-c267-4d9c-8af1-d48ab572b77a

Green Chile Chicken or Turkey Enchiladas

Ingredients

• rotisserie chicken or cooked turkey breast, shredded
• 1 small can of Green Chile Sauce
• shredded cheese
• 1 small white onion, diced and sauteed
• 4 flour tortillas
• fresh pico de gallo
• 2 Tbs vegetable oil

Directions

1. Preheat oven to 350º
2. In a bowl combine shredded turkey or chicken with 1/2 of the greek yogurt, cooked onion, shredded cheese and green chile sauce.
3. Heat 2 tablespoons of oil in a skillet over medium-high heat.
4. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
5. Add filling to each tortilla. Roll up each tortilla and place seam side down in a greased baking pan.
6. Top with remaining green chile sauce and shredded cheese.
7. Bake in pre-heated oven for 20 minutes or until heated through. 
8. (optional) Garnish with chopped green onions and cilantro.

Notes
- serves 2
- serve with rice and corn
- swap with other ingredients on hand

Source
Elisha's brain

Chocolate Frosting

Ingredients

• 1 1/2 pounds semisweet chocolate, finely chopped
• 3 sticks (1 1/2 cups) unsalted butter, room temperature
• 5 cups confectioners' sugar
• 1/3 to 1/2 cup heavy cream

Directions

1. Place the chocolate in a large heat-proof bowl set over (not in) a pan of gently simmering water. Heat until the chocolate is melted, then stir until smooth. 
2. Remove the bowl from the pan and let the chocolate cool to room temperature.
3. In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and smooth, about 3 minutes. 
4. Add the melted chocolate and beat until combined. 
5. Add the cream and beat until the frosting is smooth and spreadable.

Notes
Yield: 6 to 8 cups

Source
http://www.foodnetwork.com/recipes/nancy-fuller/orange-ombre-birthday-cake-with-chocolate-frosting.html

Matzo Apple Tea Cakes

Ingredients

• 4 large eggs
• 6 tablespoons kosher for Passover vegetable oil
• 1 cup sugar
• 1 cup unsalted matzo meal
• 3 tablespoons potato starch
• 1/8 teaspoon salt
• 1 medium Granny Smith apple, peeled, cored, and diced
• Cinnamon sugar, as needed

Directions

1. Preheat the oven to 350 degrees F.
2. In a medium mixing bowl, whisk together the eggs and oil.
3. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
4. Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. 
5. Bake until the tops spring back when pressed, about 15 to 18 minutes.
6. Cool on a rack and remove from the tin when they are at room temperature.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

Source: http://www.foodnetwork.com/recipes/matzo-apple-tea-cakes-recipe.html

Carrot and Squash Curry Soup

Ingredients

• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 1 large onion, diced
• 3 carrots, thinly sliced
• Kosher salt
• 4 yellow squash, sliced
• 1 tablespoon curry powder, or more to taste
• 1/2 cup dry white wine, optional
• 6 cups chicken broth
• Heavy cream, for drizzling, optional

Directions

1. Heat the olive oil in a heavy pot over medium heat.
2. Add the garlic and onions and stir to coat.
3. Add the carrots and cook until starting to soften, about 3 minutes.
4. Sprinkle in a little salt.
5. Add the squash and cook, stirring, until soft and tender, a few minutes.
6. Add more salt to taste and the curry powder.
7. Pour in the wine if using.
8. Let the wine evaporate for about 30 seconds, then pour in the chicken broth.
9. Bring to a boil, reduce the heat to a simmer, cover the pot and cook for 1 hour.
10. After 1 hour, taste and adjust the seasoning. Remove from the heat.
11. Puree the soup using an immersion blender, or in batches in a regular blender.
12. Return the soup to a simmer and serve hot.

Source
http://www.foodnetwork.com/recipes/ree-drummond/carrot-and-squash-curry-soup.html