Ingredients:
1 prepared chocolate crumb crust
1 8 oz. package cream cheese, softened
1 14 oz can sweetened condensed milk
2/3 cup chocolate syrup
1-2 tablespoons instant coffee
1 tsp. hot water
1 cup whipped cream
Preparation:
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and syrup until smooth. Dissolve coffee in 1 tsp. water; add to cheese mixture. Mix well. Fold in whipped cream. Pour into prepared crust; cover. Freeze overnight.
Thursday, November 12, 2009
Deluxe Homebaked Macaroni and Cheese
Ingredients:
2 1/4 cups hot water
1 pkg. Kraft Deluxe Macaroni and Cheese
1/4 tsp. ground red pepper or black pepper
1 1/2 cups shredded cheddar cheese, divided
1 cup sour cream
1/4 cup crushed
1 tbsp. butter or margarine, melted
Preparation:
Whisk hot water, cheese sauce from pouch, and pepper in casserole dish. Stir in the dry macaroni and 1 cup of the Cheddar cheese, cover with lid.
Bake at 375 for 30 minutes. Uncover; stir in sour crea.
Sprinkle with remaining 1/2 cup cheddar cheese and combined crackers and butter. Bake, uncovered, an additional 10 minutes. Let stand 5 minutes before serving.
2 1/4 cups hot water
1 pkg. Kraft Deluxe Macaroni and Cheese
1/4 tsp. ground red pepper or black pepper
1 1/2 cups shredded cheddar cheese, divided
1 cup sour cream
1/4 cup crushed
1 tbsp. butter or margarine, melted
Preparation:
Whisk hot water, cheese sauce from pouch, and pepper in casserole dish. Stir in the dry macaroni and 1 cup of the Cheddar cheese, cover with lid.
Bake at 375 for 30 minutes. Uncover; stir in sour crea.
Sprinkle with remaining 1/2 cup cheddar cheese and combined crackers and butter. Bake, uncovered, an additional 10 minutes. Let stand 5 minutes before serving.
Cheesy Scalloped Potatoes
Ingredients
* 5 large potatoes, thinly sliced
* 3 tablespoons all-purpose flour
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1 1/4 cups shredded reduced-fat Cheddar cheese, divided
* 3 ounces reduced-fat Swiss cheese slices, finely chopped, divided
* 2 medium onions, finely chopped
* 1 1/2 cups 2% milk
* 2 tablespoons minced fresh parsley
Directions
1. Place a third of the potatoes in a shallow 3-qt. baking dish coated with nonstick cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all.
2. Cover and bake at 350 degrees for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.
* 5 large potatoes, thinly sliced
* 3 tablespoons all-purpose flour
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1 1/4 cups shredded reduced-fat Cheddar cheese, divided
* 3 ounces reduced-fat Swiss cheese slices, finely chopped, divided
* 2 medium onions, finely chopped
* 1 1/2 cups 2% milk
* 2 tablespoons minced fresh parsley
Directions
1. Place a third of the potatoes in a shallow 3-qt. baking dish coated with nonstick cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all.
2. Cover and bake at 350 degrees for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.
Garlic Mashed Red Potatoes
Ingredients:
2 1/2 pound red potatoes (about 8 medium), quartered
3 garlic cloves, peeled
2 tbsps butter or stick margarine
1/2 cup fat free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, salt, milk and salt; mash. Stir in Parmesan.
2 1/2 pound red potatoes (about 8 medium), quartered
3 garlic cloves, peeled
2 tbsps butter or stick margarine
1/2 cup fat free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, salt, milk and salt; mash. Stir in Parmesan.
Ingredients:
* Salt
* 1 pound whole wheat rigatoni
* 3 tablespoons extra virgin olive oil (EVOO)
* 1/3 pound thick-cut bacon, chopped
* 3 fresh or dried bay leaves
* 1 large onion, quartered and sliced
* Freshly ground pepper
* 1/2 cup chicken broth or dry white wine
* One can crushed tomatoes (28 ounces), such as San Marzano
* Flat leaf parsley, finely chopped (a generous handful)
* Freshly grated Pecorino Romano cheese, to pass around the table
Preparation
Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.
While the pasta cooks, heat a large, deep skillet over medium heat. Add the EVOO, 3 turns of the pan, and the bacon and cook until the bacon renders fat and crisps at the edges. Add the bay leaves and onion and season with a little salt and a healthy dose of pepper. Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.
Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss. Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.
* Salt
* 1 pound whole wheat rigatoni
* 3 tablespoons extra virgin olive oil (EVOO)
* 1/3 pound thick-cut bacon, chopped
* 3 fresh or dried bay leaves
* 1 large onion, quartered and sliced
* Freshly ground pepper
* 1/2 cup chicken broth or dry white wine
* One can crushed tomatoes (28 ounces), such as San Marzano
* Flat leaf parsley, finely chopped (a generous handful)
* Freshly grated Pecorino Romano cheese, to pass around the table
Preparation
Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.
While the pasta cooks, heat a large, deep skillet over medium heat. Add the EVOO, 3 turns of the pan, and the bacon and cook until the bacon renders fat and crisps at the edges. Add the bay leaves and onion and season with a little salt and a healthy dose of pepper. Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.
Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss. Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.
Goat Cheese Spinach Pizza
Ingredients:
14 ounce can Pillsbury Pizza Crust
1/2 cup freshl grated Parmesan cheese
6 ounce bag baby spinach
3 plum tomatoes, chopped
4 ounces goat cheese, crumbled
Preheat the oven to 400 degrees. Spread the dough on a baking sheet and sprinkle with olive oil and the Parmesan. Bake for 8 minutes. Toss the spinach with olive oil. Top the crust with the spinach, tomatoes, and goat cheese. Drizzle the pizza with more olive oil and bake for 15 minutes more.
14 ounce can Pillsbury Pizza Crust
1/2 cup freshl grated Parmesan cheese
6 ounce bag baby spinach
3 plum tomatoes, chopped
4 ounces goat cheese, crumbled
Preheat the oven to 400 degrees. Spread the dough on a baking sheet and sprinkle with olive oil and the Parmesan. Bake for 8 minutes. Toss the spinach with olive oil. Top the crust with the spinach, tomatoes, and goat cheese. Drizzle the pizza with more olive oil and bake for 15 minutes more.
Wednesday, November 4, 2009
Chili Chicken and Vegetable Soup
Ingredients:
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* 1 tablespoon chili powder
* 1 baking potato, peeled and chopped
* One 32-ounce container (4 cups) chicken broth
* One 16-ounce bag frozen corn kernels
* 2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
* One 10-ounce bag frozen green beans
* Sour cream, for serving
Extra! Extra!
Stretch leftovers by adding cooked rice or your favorite canned beans.
Directions:
1.
In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
2.
Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* 1 tablespoon chili powder
* 1 baking potato, peeled and chopped
* One 32-ounce container (4 cups) chicken broth
* One 16-ounce bag frozen corn kernels
* 2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
* One 10-ounce bag frozen green beans
* Sour cream, for serving
Extra! Extra!
Stretch leftovers by adding cooked rice or your favorite canned beans.
Directions:
1.
In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
2.
Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.
Penne with Pumpkin Cream Sauce
Ingredients:
* 1 pound penne pasta
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* One 15-ounce can pure pumpkin puree
* 1 cup heavy cream
* 1/2 cup grated parmesan cheese, plus more for topping
* 1/4 cup chopped flat-leaf parsley
Directions:
1.
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
2.
In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
3.
Top the pasta with the parsley and more parmesan.
* 1 pound penne pasta
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* One 15-ounce can pure pumpkin puree
* 1 cup heavy cream
* 1/2 cup grated parmesan cheese, plus more for topping
* 1/4 cup chopped flat-leaf parsley
Directions:
1.
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
2.
In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
3.
Top the pasta with the parsley and more parmesan.
Tuna and Tomato Pasta
Ingredients:
* 2 tablespoons extra-virgin olive oil
* 2 cloves garlic, chopped
* 1 cup chopped flat-leaf parsley
* One 28-ounce can crushed tomatoes
* Salt and pepper
* 4 tablespoons butter
* One 6-ounce can white tuna in olive oil, drained
* One 1-pound box medium pasta shells
Directions:
1.
In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.
2.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain. Add the pasta to the tuna sauce and stir in threequarters of the remaining parsley; season with salt and pepper. Top with the remaining parsley.
* 2 tablespoons extra-virgin olive oil
* 2 cloves garlic, chopped
* 1 cup chopped flat-leaf parsley
* One 28-ounce can crushed tomatoes
* Salt and pepper
* 4 tablespoons butter
* One 6-ounce can white tuna in olive oil, drained
* One 1-pound box medium pasta shells
Directions:
1.
In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.
2.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain. Add the pasta to the tuna sauce and stir in threequarters of the remaining parsley; season with salt and pepper. Top with the remaining parsley.
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