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