Perline Pasta Bake
- 1 pkg Perline Pasta
- 1 pkg Broccoli Florets
- 1 jar Alfredo Sauce
Cook pasta and broccoli together following pasta package instructions. Drain.
Mix broccoli, pasta, and sauce together and place in a baking dish.
Bake in a 350 oven about 20 minutes or until hot and bubbly.
Tomato Rice Bake
- 1 pkg Tomatoes on the Vine - about 2 lbs tomatoes
- 1 bag red rice - about 2 cups cooked rice
- 1 pkg Turkey Bolognese
Thaw rice and sauce and mix together. Place in 8x8 casserole. Top with sliced tomatoes.
Cover and bake at 350° for about 20 minutes or until everything is heated through and bubbly.
Easy Zucchini Bake
- 3 small or 2 large zucchini
- 1 bag red rice (2 cups cooked rice)
- 1 pkg Turkey Bolognese
- Parmesan & Romano cheese, to taste
Slice zucchini into coins and drizzle with olive oil and a pinch of salt. Place into a small casserole and place into a 350° oven while thawing rice and sauce.
Thaw rice and sauce and mix together. Place over zucchini coins and top with a generous amount of cheese.
Bake at 350° for about 20 minutes or until everything is heated through and bubbly.
Over The Top Fudge
- 20 ounces semi-sweet chocolate, chopped
- 1 (15-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup bourbon
- 10-12 caramel-filled chocolates like Ghiradelli squares, chopped
- 1 cup chocolate toffee pieces, like chopped Heath Bar or chips
- 1/2 cup milk chocolate chips
- 6 ounces milk chocolate, melted
Butter an 8×8 pan.
Melt semi-sweet chocolate in a medium-sized bowl or double boiler.
One melted, remove from heat and slowly add in sweetened condensed milk and vanilla extract, stirring until well-mixed. The chocolate will be thick.
Stir in bourbon 1 tablespoon at a time. The mixture will appear to seize, but keep stirring until combined.
Spread the chocolate evenly in the prepared pan.
Melt the milk chocolate spread about half evenly over the top of the fudge. Immediately cover it with the chopped caramel-filled candies, chocolate chips and chocolate toffee pieces.
Take remaining milk chocolate and drizzle it decoratively over the top. Let set in the fridge for 30 minutes or so.
Cut into squares and enjoy!
Chocolate Butterscotch Layer Cookie Bars
- 1/2 cup butter, melted
- 1 cup graham crumbs
- 1 cup flaked coconut
- 6 oz. chocolate chips
- 6 oz. butterscotch chips
- 1 can sweetened condensed milk
- 1 cup nuts
Place melted butter in a 9x13-inch baking pan. Spread graham cracker crumbs over top.
Layer the coconut and chips in order given.
Pour sweetened condensed milk over all. Top with nuts. DO NOT mix together.
Bake at 350° for 25 minutes.
Cool and slice into bars.
Cognac Pepper Sauce
- 2 Tbs. unsalted butter
- 1/4 cup minced shallot
- 1/2 cup Cognac
- 3 cups unsalted or lower-salt chicken stock or broth
- 4 small sprigs fresh thyme
- 2 cups heavy cream
- 2 tsp. freshly cracked black pepper
- 1/4 oz. finely grated Parmigiano-Reggiano (1/4 cup using a rasp grater)
- 2 tsp. Dijon mustard
- 2 tsp. fresh lemon juice; more as needed
- 2 tsp. Worcestershire sauce
Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook, stirring occasionally, until tender, about 3 minutes.
Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes. Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to 20 minutes. Discard the thyme sprigs.
Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook, stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy cream, about 20 minutes.
Remove from the heat and whisk in the Parmigiano, mustard, lemon juice, and Worcestershire sauce. Once the cheese has melted, season to taste with more salt, pepper, or lemon juice.
Vinegar & Pepper Barbecue Sauce
- 3 cups apple cider vinegar
- 1/4 cup red pepper flakes
- 1/4 cup ground black pepper
- 1/2 cup salt
- 1/2 cup ketchup
- 2 tablespoon dark brown sugar
In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil.
Stir in the ketchup and brown sugar.
Reduce heat to low, and simmer for 30 minutes.
White BBQ Sauce
- 1 cup mayonnaise
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 1 teaspoon lemon juice
- 2 teaspoon prepared horseradish
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoon sugar
Mix all ingredients and chill.
Great on chicken, seafood, and pork.
Corn Fritters
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 tsp. salt
- 1/4 cup sugar
- 2 eggs, beaten
- 1 cup milk
- 1/4 cup melted butter
- 1 can whole kernel corn, drained (or about 1 1/2 cups frozen, thawed or fresh)
- powdered sugar or syrup
Sift flour, baking powder, salt and sugar. Combine eggs, milk and butter.
Fold in dry ingredients [add more or less flour - enough to bind batter] and add corn last.
Drop by tablespoons into hot vegetable oil and deep fry about 5 minutes or until golden brown.
Sprinkle with powdered sugar or serve with syrup. Serve warm.
Blue Cheese Biscuits
- 1 ¾ cups all purpose flour (and extra for work surface)
- 1 tbsp baking powder
- 1 tsp salt
- ¼ cup crumbled blue cheese
- ¼ cup cold unsalted butter, cut into small cubes
- 2/3 cup milk
Preheat oven to 425°
Line baking sheet with parchment paper or grease with butter.
Whisk together flour, baking powder, and salt, then freeze for 10-minutes. Really cold ingredients make this work best.
Remove from the freezer and cut in the cheese and butter until the mixture has coarse pea-sized lumps. Slowly add the milk and stir with a fork.
Put dough on floured surface and knead three-four times.
Gently press out to ½ inch thickness.
Use a floured 2-inch biscuit cutter or glass rim to cut the biscuits. Reroll the dough as needed.
Place biscuits on baking sheet, bake until golden brown, 12-15 minutes.
Artichokes and Prosciutto
- 1 can artichoke hearts in water
- 1/3 pound prosciutto, sliced paper thin
- 1/4 cup olive oil
- 1/2 tsp dried thyme
- 1/2 tsp finely grated orange zest
- freshly ground pepper to taste
Wrap each artichoke heart in a slice of prosciutto and secure with a toothpick.
In a separate bowl, whisk together the olive oil, thyme, orange zest, and pepper.
Pour the dressing over the roll-ups and let marinate 1 to 2 hours.
Serve at room temperature.
Gougères (Cheese Puffs)
- ½ cup milk
- 8 tbsp. unsalted butter, cubed
- ½ tsp. kosher salt
- 1 cup flour
- 4 eggs, at room temperature
- 6 oz. Gruyère cheese, grated
Heat oven to 425°.
Bring milk, butter, salt, and ½ cup water to a boil in a 4-qt. saucepan over high heat. Add flour; stir until dough forms. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes.
Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth. Repeat with remaining eggs, beating each one at a time, until dough is smooth; stir in cheese.
Using a small scoop or tablespoon, drop balls of dough onto parchment paper-lined baking sheets.
Place in oven; reduce temperature to 375°.
Bake until golden brown, about 30 minutes.