Chef Jeffs 7 Layer Bar Recipes

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KIDS CAN MAKE: A QUESADILLA BAR



Kids Can Make: A Quesadilla Bar image

This self-serve meal lets kids load up open-face quesadillas with their choice of toppings. For little kids: Let them assemble the quesadillas before baking. For big kids: Let them add the seasonings to the beef and help cut up the vegetables for the toppings.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
3/4 pound lean ground beef
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
One 10-ounce bag frozen brown rice or 1 1/4 cups cooked and cooled brown rice
One 10-ounce bag frozen brown rice or 1 1/4 cups cooked and cooled brown rice
Cooking spray
Four 8-inch whole-wheat flour tortillas
1 cup shredded part-skim mozzarella
1/2 cup grape tomatoes, halved
1 red bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
Shredded romaine lettuce
1/2 cup nonfat Greek yogurt
Lime wedges

Steps:

  • Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the beef, breaking it up with a spoon, and cook until most of the liquid has evaporated, about 5 minutes. Stir in the cumin, chili powder, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook 3 minutes. Stir in the ketchup and cook, stirring regularly, until the beef is browned and completely cooked through, about 2 minutes. Stir in the rice and 1/4 cup water and cook until the rice is heated through, about 3 minutes.
  • Spray a rimmed baking sheet with cooking spray. Lay the tortillas on the sheet. Divide the beef mixture among the tortillas and top evenly with the mozzarella. Bake until the mozzarella is melted and the tortilla is beginning to brown, 3 to 5 minutes. Transfer the quesadillas to individual plates and serve with toppings.

Nutrition Facts : Calories 540, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 70 milligrams, Sodium 910 milligrams, Carbohydrate 44 grams, Fiber 6 grams, Protein 33 grams, Sugar 5 grams

SEVEN LAYER COOKIES



Seven Layer Cookies image

The colors may have been meant to represent the Italian flag, but their palette is just right for Christmastime. To make sure they're vibrant, purchase gel food colorings from a kitchen or craft store -- the liquid drops from the supermarket won't be able to produce the deep red and green this cookie requires.

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 4 dozen cookies

Number Of Ingredients 12

4 sticks (1 pound) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 pound (two 8-ounce cans) almond paste
8 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
Red and green gel food coloring
1/3 cup raspberry jam
1/3 cup apricot jam
1 cup chocolate chips
2 tablespoons light corn syrup
1 tablespoon canola oil or shortening

Steps:

  • Preheat the oven to 325 degrees F. Line three 13-by-9-inch baking pans with either parchment paper or greased aluminum foil.
  • In a food processor, pulse together the butter, confectioners' sugar and almond paste until pale yellow and fluffy. Continue to pulse while adding the eggs one at a time, then the vanilla extract. Add the flour and process until a smooth dough forms, stopping occasionally to scrape the sides and corners of the bowl.
  • Remove the dough and divide into 3 even pieces. Place one piece back into the processor with a dab of red gel food coloring, and pulse until combined. Repeat with another piece and a dab of green food coloring.
  • Spread the red, green and plain doughs in the prepared baking pans, and bake until light and springy to the touch, about 15 minutes. Allow to cool completely in their pans, about 1 hour.
  • Remove the cookie layers from their pans, reserving 1 pan to use as a mold. Place the apricot and raspberry jams in separate bowls or mugs and microwave until loose, about 1 minute. In another bowl, toss the chocolate chips with the corn syrup and oil and microwave in 30-second spurts, stirring with a fork in between, until a shiny glaze is formed.
  • Place the green layer in the pan, then spread a thin layer of raspberry jam over it. Next, add the white layer, then repeat the process with the apricot jam. Top with the red layer, then spread the chocolate glaze across the top. Place in the refrigerator until the chocolate hardens, then wrap in plastic and allow to set for another hour, refrigerated.
  • Place a cutting board on top of the pan, invert it, and unmold the cookies. Using a sharp knife, cut the cookies lengthwise into 4 long pieces, then cut across in 1/2-inch intervals. These keep, well-wrapped at room temperature, 5 days.

SEVEN-LAYER BARS



Seven-layer Bars image

Make and share this Seven-layer Bars recipe from Food.com.

Provided by mermaidmagic

Categories     Dessert

Time 45m

Yield 36 bars

Number Of Ingredients 7

1/2 cup butter
1 1/2 cups finely crushed graham crackers
1 (6 ounce) package semisweet chocolate morsels
1 (6 ounce) package butterscotch chips
1 1/3 cups flaked coconut
1/2 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter.
  • Stir in crushed graham crackers.
  • Pat crumb mixture evenly in bottom of an ungreased 13x9x2 inch baking pan.
  • Layer, in order, chocolate pieces, butterscotch pieces, coconut and walnuts.
  • Pour sweetened condensed milk evenly over all.
  • Bake in a 350 oven for 30 minutes.
  • Cool.
  • Cut into bars.

Nutrition Facts : Calories 146.2, Fat 8.4, SaturatedFat 5, Cholesterol 10.7, Sodium 64.7, Carbohydrate 16.5, Fiber 0.6, Sugar 14, Protein 1.8

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