Creamy Fettuccine with Corn & Spinach

Ingredients

12 ounces fettuccine (3⁄4 box)
1 tablespoon olive oil
2 leeks (white and light green parts), cut into thin half-moons
4 cloves garlic, thinly sliced
kosher salt and black pepper
1 cup corn kernels (from 1 to 2 ears, or frozen)
3/4 cup heavy cream
2 cups baby arugula, we used spinach since we are not fans of arugula
1/4 cup grated pecorino

Directions

1. Cook the pasta according to the package directions. Drain.
2. Meanwhile, heat the oil in a large skillet over medium-high heat.
3. Add the leeks, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 3 to 4 minutes.
4. Add the corn. Simmer until the corn is tender, 2 to 3 minutes. Stir in the cream.
5. Add the pasta, season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to combine. Fold in the arugula. Sprinkle with the pecorino before serving.

Serves 4

Recipe from Real Simple.

*The recipe also called for Dry White Wine which I just left out and thought it still tasted fantastic. Actually, this was even better the next day.

No- Bake Dark Chocolate & Mint Cheesecake

Ingredients

1 prepared 9-inch (6 oz.) chocolate crumb crust
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
2 pkgs. (8 oz. each) 1/3 less fat cream cheese (Neufchâtel), at room temperature
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup heavy whipping cream, divided
1 teaspoon vanilla extract

Directions

1. Set aside 1/2 cup morsels for ganache topping. From remaining morsels, sort out 1 tablespoon mint morsels and place in small, heavy-duty plastic bag for drizzle; set aside.
2. Melt remaining morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15- second intervals, stirring just until smooth. Cool slightly.
3. Beat cream cheese, brown sugar, granulated sugar, 2 tablespoons cream and vanilla extract in medium mixer bowl on medium speed for 2 minutes. Add melted chocolate; continue beating for 1 minute. Spoon into crust and smooth top.
4. Microwave remaining 2 tablespoons cream in 1-cup glass measure on HIGH (100% power) for 20 seconds or until boiling. Add reserved 1/2 cup morsels to cream; let sit for 1 minute. Stir until smooth. Cool for 5 minutes. Spread ganache over cheesecake to within 1/4-inch of edge.
5. Microwave reserved mint morsels in bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle over top of ganache. Refrigerate for at least 2 hours.

Serves 10

Recipe from Nestle

Cookies N Cream Oreo Brownies

Ingredients
1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)

Directions

1. Preheat oven & spray an 8×8 baking dish generously with cooking spray.

2. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine.
   

3. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

Recipe from Kevin and Amanda

Blueberry Oat Dessert

Ingredients1/4 cup sugar
2 tablespoons cornstarch
1/3 cup water
1 teaspoon lemon juice
2-1/2 cups fresh or frozen blueberries
1 package (18-1/4 ounces) yellow cake mix
1-1/2 cups quick-cooking oats, divided
8 tablespoons cold butter, divided
1/4 cup egg substitute
1/4 cup packed brown sugar

Directions

1. In a saucepan, combine sugar and cornstarch. Gradually whisk in water and lemon juice until smooth. Bring to a boil, stirring constantly.
2. Stir in blueberries. Cook and stir for 2 minutes longer or until thickened and bubbly. Remove from the heat; set aside.
3. In a bowl, combine the cake mix and 1 cup oats. Cut in 6 tablespoons butter until crumbly. Set aside 1 cup crumb mixture for topping.
4. Stir egg substitute into remaining crumb mixture.
5. Press into a 13-in. x 9-in. baking dish coated with cooking spray.
6. Spread blueberry mixture to within 1/4 in. of edges. Combine the brown sugar, remaining oats and reserved crumb mixture. Cut in remaining butter until crumbly. Sprinkle over top.
7. Bake at 350° for 30-35 minutes or until golden brown. Serve warm.

Serves 18

Recipe from Taste of Home

16 Minute Beef and Bean Burrito

Ingredients
2 pounds Ground Beef
½ whole Medium Onion
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
Salt And Pepper, to taste
Cumin, Oregano, Chili Powder, Garlic To Taste
1 can (28 Ounce) Refried Beans
¾ cups Grated Cheddar Cheese
12 whole Burrito-sized Flour Tortillas
Extra Grated Cheese, For Sprinkling
Extra Sauce, For Drizzling
Cilantro Leaves, Optional
Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Directions

1. Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.
2. Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.
3. Heat tortillas in microwave for one minute.
4. Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.
   OPTIONAL: Fill burritos with any optional ingredients you like.

Serves 6, 2 burritos each

Recipe from Pioneer Woman

Scramble Egg-wiches

Directions

1. Scramble eggs, add ham or sausage to the eggs and cook completely.
2. Toast english muffins under the broiler.
3. Put the scramble egg mixture on one half of the english muffin and top with a piece of Muenster cheese.
4. Place under the broiler just long enough for the cheese to melt.
5. Place tops of the english muffins on top and enjoy!

Recipe from Eat at Home

Pizza Crust

Ingredients
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Extra Virgin Olive Oil

Directions

1. Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
2. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
3. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.

***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
I use the KitchenAid mixer for the dough, but use the regular paddle, not the dough hook. Also, if you can't make it a couple days ahead it works to make it about 2-3 hours before and let it rise on the counter.

Makes 2 pizza crusts.

Recipe from Pioneer Woman

Mexican Chicken Soup

Ingredients
2 whole chickens (3 1/2 pounds each)
4 carrots, halved crosswise
1 large yellow onion, halved
1 tablespoon kosher salt
1 1/2 cups long-grain white rice
1/4 teaspoon black pepper
2 avocados
1/2 cup fresh cilantro leaves
3 limes, halved

Directions

1. Place the chickens, carrots, onion, and salt in a 12-quart pot. Add enough cold water (about 16 cups) to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears.
2. Transfer the chickens to plates; let cool. Remove and discard the carrots and onion. Add the rice to the broth and simmer for 20 minutes.
3. Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minutes.
4. Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.

Serves 6-8

Recipe from Real Simple

Grilled Chicken & Pineapple Quesadillas

Ingredients
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterrey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce

Directions

1. To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices. To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.
2. Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
3. Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
4. To assemble, sprinkle four browned tortillas with grated Monterrey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
5. Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Serves 6

Recipe from Pioneer Woman

Crispy Quesadillas

Ingredients
1/2 Tbsp canola oil
4 oz chorizo, casing removed
1 small red onion, sliced
4 oz white button mushrooms, stems removed, sliced
1 large poblano pepper, seeded, sliced into thin strips
Salt and black pepper to taste
1 1/2 cups shredded Monterey Jack cheese
4 medium whole-wheat tortillas

Directions

1. Heat a large skillet or saute pan over medium-high heat. Add the oil and chorizo; cook until browned, using a wooden spoon to break up the meat into smaller pieces. Remove from the pan and drain all but a thin film of the fat. Return to the heat and add the onion, mushrooms, and pepper; saute, stirring occasionally, until the vegetables are brown--5 to 7 minutes. Season with salt and pepper.
2. Divide the cheese between 2 tortillas and top each with half of the vegetable mixture. Top with the remaining tortillas.
3. Heat a large cast-iron skillet over medium heat. Spray the pan with nonstick cooking spray and cook each quesadilla individually, until the tortillas are brown and crispy and the cheese is fully melted. Cut into 4 or 6 wedges and serve with the guacamole.

Serves 4

Recipe from Women's Health

All Butter Pie Crust

Ingredients

5 to 6 tablespoons ice cold water

2 cups all-purpose flour

1/2 teaspoon salt

11 to 12 tablespoons cold unsalted butter

Directions

1. Measure out the flour (unsifted) by leveling off dry measuring cups, and add the flour to the large bowl. Add the salt to the flour and give it a quick stir to combine evenly.
2. Use cold butter, measure out the amount you need, cut into small cubes and add to the flour. Break up any pieces that stick together and toss them all to coat them with flour. (If it is a warm day, chill this mixture briefly in the freezer before continuing.)
3. Using a pastry cutter, press the blades through the mixture, bearing down repeatedly like you would to mash potatoes. Repeat the gesture until the largest pieces of fat are the size of shelling peas and the smallest are the size of lentils (none smaller). Re chill if necessary.
4. Add water and toss to coat the small balls of butter. Use your hands to mold the dough into a ball. Sprinkle more water on the top if it is crumbly. Spilt ball into two and form two discs. Wrap in plastic wrap and chill in the refrigerator for at least an hour.

This is the best pie crust and it is super easy to make. I use the KitchenAid mixer with the dough hook and it works perfectly. Just toss in the flour and butter and mix until the pieces are small like it mentions above, then add water.

Makes 2 pie crusts

Recipe from Pie Love You

Creamy Chicken Pot Pie

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1 ready-to-use refrigerated pie crust or a homemade pie crust

Directions

1. Heat oven to 400°F.

2. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.

3. Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
4. Bake 25 to 30 min. or until golden brown.
   

Serves 6

Recipe from Kraft Foods

Amish Breakfast Casserole

Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Directions

1. In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.
2. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Serves 12

Recipe from Taste of Home

Hearty Meatless Minestrone

Ingredients
1 large onion, chopped
3 tablespoons olive oil
2 celery ribs, chopped
2 medium carrots, chopped
1 cup chopped cabbage
1 medium green pepper, chopped
1 medium zucchini, chopped
6 garlic cloves, minced
3-1/2 cups water
2 cans (14-1/2 ounces each) Hunt’s® Original Diced Tomatoes, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) tomato puree
1 can (8 ounces) Hunt’s® Tomato Sauce
3 tablespoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup small pasta shells
Fresh basil leaves and shaved Parmesan cheese, optional

Directions

1. In a Dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, green pepper, zucchini and garlic; saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.
   

Serves 8

Recipe from Taste of Home

Spinach Pasta Toss

Ingredients can (14-1/2 oz.) Italian-style diced tomatoes, undrained

2 cups multi-grain penne pasta, uncooked

1 cup water

1 pkg. (9 oz.) baby spinach leaves

1 cup Shredded Italian* Three Cheese Blend

Directions

1. Bring tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.
2. Add half the spinach; simmer, covered, 2 min. or just until wilted. Stir. Repeat with remaining spinach.
3. Serve topped with cheese.

Makes 6 servings

Recipe from Kraft Foods

Tropical Strawberry Cream Pie

Ingredients

42 Nilla Wafers, divided

3 Tbsp. butter or margarine, melted

1 pkg. Cream Cheese, softened

1/4 cup sugar

2 cups thawed Whipped Topping, divided

1 can (8 oz.) Crushed Pineapple, drained

3/4 cup boiling water

1 pkg. (3 oz.) Strawberry Flavor Gelatin

1 cup ice cubes

2 cups sliced strawberries

Directions

1. Crush 26 wafers; mix with butter until well blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
2. Beat cream cheese and sugar in large bowl with mixer until well blended. Gently stir in 1 cup whipped topping and pineapple; spread over crust.
3. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in ice until melted. Add strawberries; stir. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining whipped topping.

Makes 8 servings

Recipe from Kraft Foods

Applesauce Muffins

Ingredients2 cups Flour
3/4 cup Sugar
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 Egg, beaten
1 cup Unsweetened Applesauce
1/2 cup Butter, melted

Directions

1. Preheat oven to 375. Grease or line with paper cupcake liners a 12 cup muffin pan.
2. Combine the flour, sugar, baking powder, cinnamon and salt in a medium bowl. Whisk to blend.
3. Add egg, applesauce, and melted butter. Stir until just blended. Spoon into prepared pan. Bake 18-20 minutes until done.

Makes 12 muffins.