Healthy Banana Oatmeal Pancakes (made right in the blender!)

The easiest banana oatmeal pancakes made right in the blender! These fluffy healthy pancakes are naturally gluten free, dairy free and contain no flour or added sugar. Get ready for a simple yet delicious breakfast!

PREP TIME

10 MINS

 

COOK TIME

10 MINS

 

TOTAL TIME

20 MINS

Makes 9 Pancakes (3 servings, 3 pancakes each)

Ingredients

    2 medium ripe bananas (best when they have lots of brown spots)

    2 eggs

    1/2 cup unsweetened almond milk

    1 teaspoon vanilla extract

    1 ½ cups old fashioned rolled oats, gluten free if desired

    2 teaspoons baking powder

    ½ teaspoon ground cinnamon

    ¼ teaspoon salt

    Olive oil, for cooking

Instructions

    Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.

Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.

Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.

Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. 

Serves 3, 3 pancakes each.

Recipe Notes

To freeze these pancakes: place the pancakes on a baking sheet so they aren't touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm. 

Recipe Source

Cheez-It Chicken

Cheez-It Chicken

Ingredients:

Boneless Skinless Chicken Breasts

Sour Cream

1 Box of Cheeze-It Crackers

Melted Butter

Directions: 

I didn't put exact measurements, because you can totally cater this recipe to your needs.  I usually do 2-3 chicken breasts. 

Smother the chicken breasts in the sour cream (I usually use 8 oz.).  Smash up the crackers, and coat the chicken with the crackers.  Place on a tin foil lined baking sheet, and drizzle the melted butter over the sour cream and cracker coated chicken breasts.

Bake in the oven at 350* for about 45 minutes to an hour.  (Baking time will depend on the size of the chicken as well as how many you are baking.  Chicken is done when juices run clear.)

Enjoy!  I usually serve with steamed broccoli and baked potatoes.  Yummy!

Recipe from Megan F.

Black Bean and Mango Tostadas

Servings: 4

Ingredients

• 1 15-oz. can black beans, drained and rinsed 
• 1 tablespoon olive oil
• 2 scallions, white and light green parts, finely chopped
• 1/2 teaspoon chili powder
• 3/4 teaspoon salt
• 4 8-inch flour tortillas
• 6 ounces grated low-fat Monterey Jack
• 1 ripe mango, peeled, pitted and diced
• 1/4 small red onion, finely chopped (2 Tbsp.)
• 1 tablespoon lime juice
• chopped avocado (This is listed as an optional topping below, but it compliments it so well and I'm an avocado lover so I wanted to include it as a regular ingredient.)

Preparation

1. 1. Preheat oven to 425ºF. Combine beans, olive oil, scallions, chili powder and 1/2 tsp. salt in a bowl.
2. 2. Mist a baking sheet with cooking spray. Place tortillas on sheet and spoon bean mixture on top. Sprinkle with cheese. Bake until golden and crisp, about 10 minutes.
3. 3. While tostadas are baking, combine mango, onion, lime juice and 1/4 tsp. salt in a bowl. Remove tostadas from oven, spoon mango mixture on top and serve immediately.

Notes: 

Spice it up. If you like more heat, use pepper Jack cheese instead of plain Monterey Jack.
Swap salsas. Don't care for mango or can't find one? Sub in tomato salsa instead.
Go green. To add another layer of flavor, sprinkle on some chopped avocado and fresh cilantro after assembling.
Put in more fruit. Mango gives the dish a touch of sweetness. Substitute or add chopped papaya, pineapple or kiwi for even more of a tropical taste.
Try another base. We used small flour tortillas for these tostadas, but you can use corn tortillas if you prefer.

Original source: http://www.myrecipes.com/recipe/black-bean-mango-tostadas-10000001976658/

Broccoli Cheese and Potato Soup

About This Recipe (from original author)

"This is a yummy and easy soup to throw together. Cheese compliments broccoli and potatoes so well. Ultimate comfort food when the weather starts to get colder. I love to serve it with homemade rolls or bread and a salad. I make it with skim milk to cut back on calories but feel free to substitute whole milk or half-and-half for a creamier soup. If I'm really short on time, I just throw in a can of diced, already cooked potatoes towards the end of the cooking time until they are heated through. If you want a thicker soup, just add desired amount of flour mixed until smooth with an equal amount of water. Mmmmmm...."

Ingredients

• 1/3 cup chopped onions
• 1/3 cup chopped celery
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 cup flour
• 4 cups diced peeled potatoes
• 2 1/2 cups chopped broccoli, steamed until crisp tender
• 3 cups chicken broth
• 2 cups shredded cheddar cheese
• 2 cups skim milk
• 1/4 teaspoon pepper
• 1 dash paprika
• salt
• minced fresh parsley, if desired

Directions

1. In a large saucepan, saute onion and celery in butter over medium heat until tender.
2. Add flour, pepper, salt, and paprika and stir until smooth.
3. Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
5. Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
6. Sprinkle individual servings with parsley if desired.
   Shelley's notes: I used red potatoes and left the skins on - just scrubbed them good.  It was delicious!  
   Source: http://www.food.com/recipe/broccoli-cheese-and-potato-soup-139511

Applesauce Muffins

Muffins:
                 6 tablespoons butter

                   1 1/2 cups all-purpose flour

                   1 teaspoon baking powder

                   1/2 teaspoon baking soda

                   1 teaspoon cinnamon

                   ½ teaspoon apple pie spice*

                   1/2 teaspoon salt

                   2 eggs

                   2/3 cup brown sugar

                   1 1/4 cups applesauce

                   1 cup chopped apples, peeled

                    

                        Topping:

                        ¼ cup flour

                        3 tablespoons brown sugar

                        1 ½ tablespoons butter, softened

                        1 teaspoon cinnamon

                       OR

                       1/3 cup sugar

                       1 tablespoon cinnamon

Directions:

1.     Preheat oven to 375 degrees.

2.    Melt butter, then let cool for about 5 minutes.

3.    Sift together flour, baking powder, baking soda, cinnamon, apple pie spice, and salt. 

4.    In a separate bowl, whisk eggs and brown sugar.  Add melted butter, applesauce, and chopped apples.

5.   Combine wet and dry ingredients, but do not over mix.

6.   Fill greased muffins tins  or paper liners ¾ full.

7.   Prepare a topping if desired by mixing the listed ingredients.

8.   Bake for 20 minutes or until an inserted toothpick comes out clean.

Source: http://www.yourcupofcake.com/2010/10/applesauce-muffins.html

*According to Mastercook, you can substitute 1 tsp of Apple Pie Spice with: 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground allspice, 1 tsp cloves, 1 tsp ground nutmeg.
Also according to Mastercook, you can substitute 1 TBSP of allspice with: 1 tsp ground cinnamon, 1 tsp cloves, 1 tsp nutmeg.

Baked Sweet and Sour Chicken

I think that this is probably the best homemade sweet and sour chicken I've ever had!  Definitely a keeper recipe!  You can find the original recipe along with step-by-step pictures HERE.

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup apple cider vinegar (original recipe calls for distilled white vinegar)

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

Goes great with this delicious fried rice recipe!

Recipe source: http://life-as-a-lofthouse.blogspot.com

Fried Rice

This fried rice recipe is delicious! For step-by-step pictures and instructions, see original recipe HERE.

Fried Rice                                                                                             

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum!  

Goes great with the following recipes:

Baked Sweet and Sour Chicken

Sesame Chicken

Recipe source: http://life-as-a-lofthouse.blogspot.com

Chocolate Chip Cookie Dough Cheesecake Bars

9-12 servings

INGREDIENTS:

Crust:

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:

• 5 tablespoons unsalted butter, room temperature
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• 2/3 cup chocolate chips

Cheesecake Filling:

• 10 oz cream cheese, room temperature (I just used an 8 oz pkg and then went shy on the rest of the ingredients)
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

INSTRUCTIONS:

1. Preheat then oven to 325° F. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray.  Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined.  Press the mixture into the bottom of the prepared pan.  Bake in preheated oven for 6 minutes.  Remove pan to a cooling rack.  Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cooking dough.  In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute.  Mix in the flour on low speed, and mix until just incorporated.  Mix in the chocolate chips. Set aside.  (*Note: This mixture is going to be dry...that's okay.  It's rather like a crumble topping.  You're going to crumble it on top of the cheesecake layer.)
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth.  Mix in the egg and vanilla on low speed just until incorporated.  Pour the cheesecake batter onto the prepared crust. Use your hands to form "clumps" of the cookie dough, smooth it together and flatten it out.  Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps.  Be sure to use all of the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake.  Move bars to a cooling rack and allow to cool completely.  Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.

Source: brandysbaking.blogspot.com found on pinterest.

Cheese and Broccoli Chicken Soup

"This is a thick and creamy cheddar cheese soup with chunks of chicken meat and broccoli florets."

Prep time: 10 minutes
Cook Time: 1 hour
Ready in: 1 hour 10 minutes
Servings: 10

Ingredients:
1/2 cup butter
1 cup all-purpose flour
11 cups water
3 cubes chicken bullion
2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
2 heads fresh broccoli, cut into florets
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 cup light cream
3 cups shredded cheddar cheese

Directions:
1. In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, set aside. (I've found that even 1/2 the butter and flour amounts are usually enough.)
2. In same pot, combine water, bullion cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
3. Stir in the flour mixture a little bit at a time until soup thickens.  Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.


Variation:  Replace chicken with ham. We had leftover ham from Christmas dinner - I just chopped it into bite-size pieces. Omit salt when using ham as it will add a salted flavor already.

My family (2 adults & 1 child) eats about 1/3 of this recipe for a meal.  Here are the amounts that I use when cutting the ingredients into 1/3: (butter & flour are slightly less than 1/3 because I never need as much as the recipe calls for.)
2 Tablespoons butter 
1/4 cup flour
3 cups water
1 cube chicken bullion
2/3 pound chicken or ham
1 head fresh broccoli
1/2 teaspoon salt (omit if using ham)
1/3 teaspoon pepper
1/3 cup light cream
1 cup cheddar cheese


source: allrecipes.com

Squash Quinoa Soup

Servings: 6

Prep Time: 15 mins

Total Time: 32 mins

Ingredients:
12 oz. skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 cup finely chopped shallot or green onion (only the white part if using green onions)
2 tsp. olive or canola oil
2 14-ounce cans reduced-sodium chicken broth
1 5.5-ounce can apricot nectar
1 lb. butternut squash, peeled, halved, seeded and cut into 1-inch cubes
3/4 cup quinoa, rinsed and drained
1 tsp. ground cumin
2 small zucchini, halved lengthwise and cut into 1-inch pieces

Directions:
In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally.  Add broth, apricot nectar, squash, quinoa, and cumin.  Bring to boiling; reduce heat.  Simmer, covered, 5 minutes.  Add zucchini.  Cover and cook 10 minutes more until squash and quinoa are tender.  Season to taste with salt and ground black pepper.  Makes 6 (1-1/3 cup) servings.


Recipe from Better Homes and Gardens

Whole Wheat Bread

Whole Wheat Bread

This recipe is essentially the same as the other whole wheat bread recipe listed on this blog here.  The only differences are that this recipe is a little bigger - makes more bread, and the instructions are written a little differently. The ingredients are all the same.

Makes: 4 large loaves
- or 5 medium loaves (4x8 size pans)
- or 4 medium and 2 mini loaves - as pictured

11-12 cups freshly ground whole wheat flour, divided (either hard white or hard red wheat is fine - the white wheat will be a little lighter.)
2 Tbsp wheat gluten
2 Tbsp yeast
1/3 cup dough enhancer
2 Tbsp salt
2/3 cup honey or brown sugar
2/3 cup vegetable oil, canola oil, or unsalted butter - melted
5 cups really warm water

Add 6 cups flour with everything else in order listed into a large mixer.  Using dough hook, mix for 4-6 minutes (on the second to the highest speed if you're using a bosch).  Add 5 more cups flour and mix on high for another 4-6 minutes.  Check for elasticity.  Dough should be sticky but not wet.  Should pull out about 1 1/2 inches before breaking.  Gradually add up to but not more than one more cup of flour.  Dough should be pulling away from sides of bowl, but not dry.  Add more water if too dry.  Rub hands with oil and divide into 4 equal portions (or adjust for the pan sizes you're using).  Shape into loaves and put into greased pans.  Cover with a towel and let raise until double in size (about 45 minutes to 1 hour) (mine usually takes a lot longer - maybe my kitchen is cold).  Bake at 350*F for about 25-30 minutes.  Should not be too dark but crusty.  Remove from pans right away, brush with butter on all sides, and wrap in paper towels to cool on counter.  Put loaves in bread sacks and freeze when completely cooled if you won't be using them within about 4 days.


*Note: This makes too much dough to fit in my smaller kitchen aid mixer bowl so I divide all the ingredients in two parts and mix half at a time.  I go ahead and measure all the dry into a second bowl while I'm working on the 1st half of the dough so that it's ready to mix with the wet ingredients when I finish the 1st half. (I don't even know if that makes sense!) For my pans (4x8) this recipe makes about 5 loaves or 4 regular and 2 mini loaves (2 reg and 1 mini from each half).

Berry Cherry Groovy Smoothie

This is a recipe my 5 year old found and requested that we make.  It turned out really delicious!

Serves: 2

Ingredients:
1/2 cup fresh or frozen strawberries
1/2 cup fresh or frozen pitted Bing cherries
1/4 cup fresh or frozen raspberries
1/2 cup apple juice
1/2 cup low-fat yogurt (plain works great!)
strawberry and raspberry for garnish (optional)

Directions:
1. Place the fruit in the base of a blender. Add the juice and yogurt.
2. Blend on low, stopping the blender to stir if necessary, until smooth.  Increase to high for several seconds.
3. Divide the mixture between two glasses and top with fresh fruit.

Kitchen Tip: Buy frozen fruit for the smoothie.  The fruit will be ripest and you won't need any ice cubes for a nice thick smoothie.

Recipe source: http://www.nickjr.com/recipes/berry-cherry-groovy-smoothie.jhtml

Aloha Chicken

ALOHA CHICKEN
Serves: 4  
Ready in 30 mins or less

Ingredients:
4 boneless skinless chicken breast halves
1 Tbsp all-purpose flour
1 Tbsp oil
2 cans (8oz size) unsweetened pineapple chunks
1 tsp cornstarch
1 Tbsp honey
1 Tbsp light teriyaki sauce or light soy sauce
1/8 tsp black pepper
hot cooked rice

Directions:
Flatten chicken to 1/4 inch thickness.  Place 1 tablespoon of flour in a large Ziploc bag; add chicken and shake to coat.  In skillet over medium heat, brown chicken in oil for 3 to5 minutes on each side or until juices run clear.  Remove and keep warm.

Drain pineapple, reserving 1/4 cup juice.  In a small bowl, combine cornstarch and reserved juice until smooth.  Add to skillet.  Stir in honey, teriyaki sauce and pepper.  Boil 30 seconds or until thickened.  Add pineapple chunks and chicken; heat through.  Serve over rice. (We had it with brown rice and it was excellent!)

*Note: Next time I think I'd like to have a little bit more sauce so I may increase the amount of pineapple juice, cornstarch, honey, and teriyaki sauce to make more.  It would probably be nice to have some to pour over the rice too. 

source: www.cdkitchen.com

5 Minute Chocolate Frosting

WHAT YOU NEED:
1 ¼ cups baking cocoa
1 cup butter – softened
⅓ cup milk
1½ Tablespoon vanilla extract
4 cups powdered sugar
DIRECTIONS:
1. Put your softened butter in mixer; mix until it is creamy.
2. Add in vanilla, sugar, & baking cocoa. It will get VERY thick here.3. Slowly add in milk!
That’s it! Now you are ready to frost your cake. It will make quite a bit of frosting and the first time I frosted a cake with it, I didn’t put enough on and had half the bowl full of frosting. The cake looked like I had to much frosting on it, until I went to eat it later. It compacts down, so don’t be afraid to frost the heck out of the cake!
I love to put this onto the Duncan Hines Chocolate Fudge Cake — double chocolate heaven right there. Maybe some vanilla ice cream on the side too, you know, to even things out!

Recipe source: http://www.discountqueens.com/diy-5-minute-chocolate-frosting/

Grandma's Sugar Cookies

1 cup sugar
1 cup butter
1 egg
2 Tbs milk
3 cups flour
1 tsp baking powder
1 tsp vanilla

• Cream butter and sugar.
• Add egg, milk, and vanilla; mix.
• Add flour and baking powder; mix
• Roll dough out and cut with cookie cutters.
• Bake at 350* for 12-15 minutes.

(Recipe from Emily C.)

Pumpkin Bars

2 cups flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp ground cloves
1 cup oil
2 cups pumpkin
4 eggs

• Preheat oven to 350*.  Prepare a 15x10 pan.
• Blend together all ingredients and mix at low speed for 2 minutes.  Pour into pan and bake for 25-30 minutes.  Let cool.  Frost. (Frosting recipe below).

Frosting:

2 cups powdered sugar

1/3 cup butter

3 oz cream cheese

1 Tbs milk

1 tsp vanilla

• Combine ingredients to make frosting.  Spread frosting over cooled pumpkin bars.  Store in refrigerator.

(Recipe from Emily C.)

Corn Bread Puffs

1/2 cup flour
1/3 cup yellow cornmeal
4 tsp sugar
1 tsp baking powder
dash salt
1 egg white
1/3 cup skim milk
2 T cooking oil

• Mix ingredients until smooth.
• Spoon batter into 1 3/4-inch muffin cups sprayed with non-stick coating until 3/4 full.
• Bake at 425* for 10-12 minutes.
• Makes 12 puffs (69 calories)

(Recipe from Emily C.)

Strawberry Raspberry Trifle

3 cups milk
2 packages white chocolate pudding mix
1 prepared angel food cake (14 oz) cut into 1" cubes
3 cups sliced strawberries
3 cups raspberries
1 carton (8 oz) whipped topping

• Whisk milk and pudding mix.  Let stand 2 minutes.
• Place a third of the cake cubes in a trifle bowl.  Top with one third of the pudding, 1 cup strawberries; 1 1/2 cups raspberries, and one third of the whipped topping.
• Layer with a third of the cake and pudding, 1 cup strawberries, and one third of the whipped topping.
• Top with remaining cake, pudding, strawberries, raspberries and whipped topping.  
• Garnish with strawberries.

(Recipe from Emily C.)

Raspberry Peach Delight

1 prepared angel food cake (8"), cut into 1" cubes
1 package (.3 oz) raspberry gelatin
1 cup boiling water
1 cup cold water
1 can (15 oz) sliced peaches, drained and halved
3 cups cold milk
1 package (1.5 oz) instant vanilla pudding mix
1 carton (8 oz) frozen cool whip, thawed

• Arrange the angel food cubes in 9x13" pan.  In a small bowl, dissolve raspberry jello in boiling water; stir in cold water.  Pour over cake.  Arrange sliced peaches over jello.
• In a large bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes.  Spoon over the peaches.  Top with cool whip.  Cover and refrigerate for at least 2 hours.

(Recipe from Emily C.)

Italian Hot Dish

1 1/2 cups small pasta shells
1 lb. ground beef
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (15 oz) tomato sauce
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp pepper
1/2 cup shredded mozzarella
4 tsp grated parmesan

• Cook pasta according to package directions. Meanwhile, cook the beef, 1/2 cup mushrooms, onion and green pepper until meat is no longer pink.  Stir in tomato sauce, oregano, garlic powder, onion powder, and pepper.  Bring to a boil.  Reduce heat; cover and simmer 15 minutes.
• Drain pasta; place in 8-inch square baking dish coated with cooking spray.  Top with meat sauce and remaining mushrooms.  Sprinkle with 1/4 cup mozzarella and 2 tsp parmesan.
• Cover and bake at 350* for 35 minutes.  Uncover and sprinkle with remaining cheeses.  Bake until cheese is melted.

(Recipe from Emily C.)