Recipes

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Baked Rigatoni w/ Spinach, Ricotta & Fontina Cheeses

This is an easy variation of spinach & ricotta cannelloni. The filling is simply tossed with cooked rigatoni that’s then topped with fontina and baked to a golden brown.

Cook time: 15 minutes
Prep time: 15 minutes
Serves 4

Ingredients

• 1 pound rigatoni
• 3 Tbsp. olive oil
• 1 10-ounce pkg. frozen spinach, thawed
• 2 cups (about 1 pound) ricotta cheese
• 5 Tbsp. grated Parmesan cheese
• 1/2 tsp. grated nutmeg
• 3/4 tsp. salt
• 1/4 tsp. fresh-ground black pepper
• 6 ounces fontina cheese, grated, (about 1 1/2 cups)

Directions

Heat the oven to 450-degrees F. Oil a 9″ x 13″ baking dish.

In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes.  Drain. Put the pasta in the prepared baking dish and toss with 1 tbsp. of the oil.

Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tbsp. of the Parmesan, the nutmeg, salt and pepper. Stir in half the fontina.

Stir the spinach mixture into the pasta. Top with the remaining fontina and parmesan. Drizzle the remaining 2 tbsp. oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.

Variation: Substitute other chunky pasta such as penne, penne rigata, ziti, or fusilli. Boil all of these one or two minutes less.

Jiffy Corn Casserole

Submitted by Deborah Curran

Ingredients

1 stick Butter
2 eggs
1 (8.5 ounce) can Creamed Corn
2 (8.5 ounce) cans Whole Kernel Corn
1 (8 ounce) container Sour Cream
1 pkg Jiffy Corn Muffin mix

Directions

Melt the butter in a 2 quart casserole dish.

In a bowl, beat the eggs, add the creamed corn, the kernel corn (including the juice from 1 can), the sour cream, and the muffin mix. Blend together well.

Pour into casserole dish with melted butter.

Bake at 350 degrees for 45 minutes or until lightly golden brown.

~ Personal Note: “I put the butter in the casserole dish and in the oven while preheating. I like when the butter gets slightly brown. I find that my oven takes closer to 50 minutes. Enjoy!” ~

Resolution Friendly Recipes ~

Rosemary-Baked Chicken with Potatoes

Paprika and rosemary deliver a double hit of antioxidant power in this dish.

Prep Time: 15 minutes
Cook Time: 50 minutes
Makes 6 servings

Ingredients

2 Tbsps. Olive Oil
1 Tbsp. Paprika
1 1/2 tsp. Rosemary leaves, finally crushed
1 tsp. Sea Salt
1/2 tsp. Black Pepper, course ground
1/2 tsp. Garlic Powder
6 bone-in Chicken Thighs, skin removed (about 2 pounds)
1 1/2 pounds small red Potatoes, halved

Directions

Preheat oven to 425°F.

Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in a large bowl. Add chicken and potatoes; toss to coat well. Arrange potatoes in a single layer on foil-lined 15×10x1 inch baking pan sprayed with no stick cooking spray.

Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.

Bake 30-35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Chicken Chili

Cook time: 1 hr. 45 minutes
Makes 6 servings

Ingredients

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For Serving: Chopped onions, corn chips, grated cheddar, sour cream

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Christmas Cookie Countdown

From now until Christmas I will be posting a yummy cookie recipe each and every day. Sometimes we need inspiration and new ideas so I’m here to help you.

Peanut Butter Chews

If you love peanut butter you will love these chewy cookies. So easy and delicious! No baking required.

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup corn syrup
• 1 cup Peanut Butter
• 2 cups Corn Flakes (not frosted)

Directions

Bring sugar and corn syrup over medium heat for 1 minute.

Remove from heat and add remaining ingredients. Stir, mixing all ingredients evenly.

Drop by spoonful onto waxed paper. Use a teaspoon or tablespoon depending on the desired cookie size. Work quickly because cookies will set as they cool.

Sugar Cookies

Gingerbread Men Cookies

Springerle Cookies

These cookies are not only pretty but they have an unique and flavorful taste. These can be made by using either a Springerle rolling pin or Springerle boards.

Makes about 60 cookies.

Ingredients

• 4 large eggs
• 3 cups flour
• 4 1/4 cups powdered sugar (1 pound)
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon baking powder
• 1/2-1 teaspoon anise extract
• Anise seed

Directions

In large mixer bowl, beat eggs at high speed until thick & lemon colored.

Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.

On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2″ thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2″ thick). Cut cookies apart between patterns.

Place cookies 1/2″ apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).

When ready to bake, preheat oven to 250-300° & place cookies 1/2″ apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white. Remove to wire racks to cool.

Store cookies in a tightly covered container with some anise seeds. Flavor develops fully after about 2 weeks.

Raspberry Almond Shortbread Thumbprint Cookies

These buttery thumbprint cookies are filled with raspberry preserves and drizzled with an almond glaze. They’re special to serve, yet easy on your baking budget.

Prep Time: 45 Minutes

Bake Time: 14 Minutes

Makes 3 1/2 dozen cookies

Ingredients

• 1 cup butter, softened
• 2/3 cup sugar
• 1/2 tsp. almond extract
• 2 cups all-purpose flour
• 1/2 cup raspberry jam

Glaze Ingredients

• 1 cup powdered sugar
• 2 to 3 tsp. water
• 1/2 tsps. almond extract

Directions

Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.

Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

*Substitute 1/2 cup of your favorite flavor jam.

Peanut Butter Blossom Cookies

Peanut butter and chocolate together are always good in my book. Peanut butter cookies topped with a kiss. Use different flavors of Hershey’s kisses for different looks. Very festive!

Ingredients

Mexican Wedding Cakes

These melt-in-your mouth shortbread like cookies go by many names; a Russian Tea Cake, a Mexican Wedding Cake, an Italian Butter Nut, a Southern Pecan Butterball, a Snowdrop, a Viennese Sugar Ball and a Snowball. They are very popular, not only during the Christmas season, but also at weddings, christenings, and other festive occasions.

Ingredients

• 1 cup (2 sticks) butter, room temperature
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 1 cup pecans, toasted, coarsely ground
• 1/8 teaspoon ground cinnamon

Directions

Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.

Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)

Sift remaining cinnamon sugar over cookies and serve.

Makes about 4 dozen.

Soft Snickerdoodle Cookies

What would Christmas be without a batch of these soft & chewy cookies! They may have an unusual name, but these rich cinnamon-sugar cookies are great for the holidays or anytime you want a tasty cinnamon treat.

Ingredients

• 1 cup butter
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 3 teaspoons cinnamon

Directions

1. Preheat oven to 350°F.
2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.
9. Place on chilled, ungreased cookie sheet, and bake 10 minutes.
10. Remove from pan immediately.

Kris Kringle Cookies

Studded with chocolate, nuts and dried fruit, these festive drop cookies are sure to be a hit for the holidays.

Prep Time: 20 Minutes

Cook Time: 11 Minutes

Makes 72 cookies

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 (6 ounce) packages BAKER’S Premium White Baking Chocolate, chopped
• 2 cups PLANTERS Chopped Pecans, toasted
• 2 cups dried cranberries

Directions

1. Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
2. Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
3. Bake 9 to 11 min. or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

Variation: Prepare as directed, replacing 6 of the white chocolate squares with 6 squares BAKER’S Semi-Sweet Baking Chocolate. Or, substitute chopped PLANTERS Walnuts or PLANTERS Slivered Almonds for the pecans; or chopped dried apricots or mixed dried fruit bits for the dried cranberries.

Crunchy the Snowman

Dressed in colorful candy scarves and top hats, these stylish, easy-to-make snowmen are sure to liven up any holiday gathering. Turn ordinary pretzels into holiday fun!

Ingredients

• bag of 8-inch pretzel rods
• 1 cup white chocolate chips
• mini chocolate chips
• orange decorators’ gel

• fruit leather (various colors)
• gummy rings
• gumdrops

Instructions

1. To make a batch, melt 1 cup of white chocolate chips in the top of a double boiler.

2. One at a time, dip one end of an 8-inch pretzel rod in the melted chocolate and use a plastic spoon or knife to spread the chocolate two thirds of the way down the rod.

3. Set the pretzels on a sheet of waxed paper and press on mini chocolate chips for eyes and buttons. Use orange decorators’ gel to add a carrot nose.

4. When the chocolate has hardened, stand the pretzels in a mug or glass and tie on strips of fruit leather for scarves. For each hat, stretch a gummy ring over the narrow end of a gumdrop and secure it on the pretzel rod with a dab of melted chocolate.

3 Quick and Easy Meals From Leftover Turkey

Now that the turkey has been picked over, it’s time to find ways to rid your fridge of those leftover finds. Here’s a few quick ideas:

Menu #1: Gather the following ingredients for easy Turkey Pot Pie: pie crust, can of turkey gravy, can of mixed vegetables, and leftover turkey cut in cubes. Dump all the ingredients into bottom pie crust, sprinkle with salt & pepper to taste, mix. Lay the top pie crust on top, crimp edges, and cut 4 small slits in the middle. Place tin foil loosely over edges of pot pie, and bake in a 400 degree oven 20-30 minutes or until crust is golden brown.

Menu #2: Tear the drumsticks and wings off the turkey and dump in a big pot of water, enough to just cover the turkey parts. For tasty Turkey Broth Soup, add some salt & pepper to taste, a tablespoon of ketchup for color, raw carrots or celery (optional). Cover and bring to a boil over high heat. Turn heat down to low and let simmer for 1-1.5 hours. Strain. Add back the vegetables and dump in some pasta noodles if desired. Cut up some of the turkey parts into small pieces and throw those in too. My family likes acini de pepe. Cook until noodles are tender. Serve with grated  Parmesan cheese.

Menu #3: Set aside a cup of the turkey broth for this next easy Mexican Minestrone soup recipe. Combine the turkey broth, one can of beef broth, one can of tomato soup, can of diced tomatoes, 1/2 cup mild salsa, cumin, 3 1/4 cups water, frozen corn, and salt & pepper to taste. Simmer for 1 hour. Top soup with cheese or crumbled tortilla chips.

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Want free recipes at your fingertips? Here’s a great site for some yummy recipes, lots of cooking tips & more Cooking Essentials ~ A Resource for the New or ‘Seasoned’ Cook! There’s loads of great information including food safety, conversion charts, holiday recipes and even charts on the shelf life of many different food ingredients.

I find this site very helpful when I’m trying to decide what to cook. Sometimes I tend to get into a cooking rut & just want to try something new. As a wife & Mother it’s hard to find menus that please everyone so I try to incorporate one new recipe every week. It’s a great way to get your kids to widen their palette & they learn to love new flavors.

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A classic holiday favorite — cheesecake — gets a Thanksgiving spin when the cream cheese-based filling is combined with pumpkin. Nutmeg, cinnamon, and ginger taste delicious sprinkled on top.

Prep: 50 min.
Bake: 45 min.
Cool: 1 hour 45 min.
Stand: 1 hour 45 min.

For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.

For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.

Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.

For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.

Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.

In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.

Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.

Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.

*Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.