Speedy Lasagna Casserole

Ingredients:

8 ounce dried miniature lasagna noodles, broken
12 ounce mild or hot bulk Italian sausage
2-1/2 cups desired red pasta sauce
1 egg, beaten
1 cup cream-style cottage cheese
2 tablespoons grated Parmesan or Romano cheese
3/4 cup shredded mozzarella cheese (3 oz.)

Directions:

1.Cook pasta according to package directions; drain.

2.Meanwhile, in a microwave-safe 2-quart square baking dish, crumble sausage. Cover with vented plastic wrap and microwave on 100 percent power (high) for 4 to 6 minutes or until sausage is brown, stirring once or twice. Drain fat.

3.Stir cooked pasta and pasta sauce into sausage in dish. Cover and microwave on high for 2 to 3 minutes or until heated through, stirring once.

4.In a medium bowl, stir together egg, cottage cheese, and Parmesan or Romano cheese. Spoon mixture over pasta mixture. Cover and microwave on high for 6 to 7 minutes more or until heated through. Sprinkle with mozzarella cheese. Cover and let stand for 5 minutes before serving. Makes 6 servings.

Recipe shared from-http://www.bhg.com/recipe/pasta/speedy-lasagna-casserole/

Chicken Enchilada Pasta

Ingredients:

1-12 ounce package dried jumbo shell macaroni

3 large green and/or red sweet peppers, chopped

1 1/2 cups chopped red onion

1 fresh jalapeno chile pepper, seeded and chopped

2 tablespoons vegetable oil

2 cups chopped cooked chicken

1-16 ounce can refried beans

1/2 of 1 -1/4 ounce package taco seasoning mix (3 Tbsp.)

2-10 ounce can enchilada sauce

1-8 ounce shredded Mexican-style four-cheese blend

1 cup sliced green onions

2 cups nacho cheese-flavored tortilla chips, crushed (2 oz.)

Avocado dip and/or sour cream

Directions:

1.Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

2.In skillet cook sweet peppers, onion, jalapeno, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.

3.Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.

4.Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.

Recipe shared from-http://www.bhg.com/recipe/pasta/chicken-enchilada-pasta/

Mexican Mac and Cheese

Ingredients:

12 ounces dried mostaccioli or rigatoni pasta (3 cups)

1 pound bulk pork sausage

1 cup chopped onion

1 16 ounce jar green medium-hot salsa

2-8 ounce package shredded Monterey Jack cheese (4 cups)

Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro

Salsa (optional)

Directions:

1.Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.

2.Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa.

3.In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa. Makes 12 servings.

Recipe shared from-http://www.bhg.com/recipe/pasta/mexican-mac-and-cheese/

Fast & Easy Chicken and Biscuits

Ingredients:

1-10 3/4 ounce can Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
1-10 3/4 ounce can Campbell's® Condensed Cream of Potato Soup
2/3 cup milk
1/2 teaspoon poultry seasoning
1/8 teaspoon ground black pepper
2 cups frozen mixed vegetables
2 cups cubed cooked chicken OR turkey
1-7 1/2 ounce package refrigerated biscuits

Directions:

1.Stir the soups, milk, poultry seasoning, black pepper, vegetables and chicken in a 2-quart shallow baking dish.

2.Bake at 400 degrees F. for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the biscuits.

3.Bake for 15 minutes or until the biscuits are golden brown.

Recipe shared from:http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R145326

Terrific Toffee

Ingredients:

1 cup unblanched whole almonds, toasted and coarsely chopped\

3/4 cup semisweet chocolate pieces

3/4 cup milk chocolate pieces

1/3 cup white baking pieces

2 tablespoons malted milk powder

1 cup butter

1 cup sugar

3 tablespoons water

Directions:

1.Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. In a bowl combine chopped almonds, semisweet and milk chocolate pieces, and white baking pieces. Sprinkle half (about 1-1/2 cups) of the nut/chocolate piece mixture over the bottom of prepared baking pan. Sprinkle malted milk powder over mixture in pan.

2.In a 2-quart heavy saucepan combine butter, sugar, and water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)

3.Remove from heat; remove thermometer. Pour mixture quickly over nuts and chocolate pieces in pan. Immediately sprinkle remaining nut/chocolate piece mixture over toffee. Cool about 1 hour before breaking into pieces. If necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings).

Recipe shared from-http://www.bhg.com/recipe/candy/terrific-toffee/

So-Easy 4 Ingredient Chocolate Souffle

Ingredients:

Nonstick cooking spray

Sugar

4 ounces semisweet chocolate, chopped

1/2 cup whipping cream

4 egg whites

2 tablespoons sugar

Directions:

1.Preheat oven to 400 degree F. Coat insides and rims of four 6-ounce ramekins with nonstick cooking spray. Sprinkle with sugar and set on a baking sheet; set aside.

2.In a small microwave-safe bowl, combine chocolate and cream. Micro-cook on 100 percent power (high) for 1-1/2 to 2 minutes or until smooth, stirring twice. Divide in half. Cover and cool to room temperature.

3.In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add sugar, beating until soft peaks form (tips curl).

4.Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 minutes or until a knife inserted near the center of souffles comes out clean. Serve immediately. To serve, open the centers of the souffles with two spoons and pour in remaining chocolate mixture. Makes 4 servings.

Shared from- http://www.bhg.com/recipe/desserts/so-easy-chocolate-souffle/ 

Cheesecake Brownies

Ingredients:

1 cup quick-cooking rolled oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, melted
1-3 ounce package cream cheese, softened
1 egg yolk
1 cup granulated sugar
10\ miniature chocolate-coated caramel-topped nougat bars with peanuts, chopped
1/4 cup butter, melted
1 ounce unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla
1 egg
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 cup purchased chocolate fudge frosting


Directions:


1.Preheat oven to 325 degrees F. Grease the bottom of a 2-quart rectangular baking dish; set aside. In a medium bowl, combine oats, the 1/2 cup flour, the brown sugar, baking soda, and 1/4 teaspoon salt. Stir in the 6 tablespoons melted butter. Pat into prepared baking dish. Bake for 10 minutes.


2.Meanwhile, for cheesecake layer. In a small bowl, stir together cream cheese, egg yolk, and 1/4 cup of the granulated sugar; spoon in small dollops over the partially baked layer. Sprinkle with chopped nougat bars.


3.In a large bowl, combine the remaining 3/4 cup granulated sugar, the 1/4 cup melted butter, melted chocolate, and vanilla. Beat in egg. In a small bowl, stir together the 2/3 cup flour, the baking powder, and 1/4 teaspoon salt. Alternately add flour mixture and milk to chocolate mixture, beating with a wooden spoon after each addition just until combined. Carefully spoon over cheesecake layer. Bake for 30 to 35 minutes or until top springs back when lightly touched.


4.Cool in pan on a wire rack. Spread with chocolate fudge frosting. Cut into bars. Makes 32 bars.

Shared from-http://www.bhg.com/recipe/chocolate/cheesecake-brownies/

Mini Berry Valentine's Day Pies

Ingredients:

1 package (15 ounces) refrigerated piecrusts
6 ounces raspberries
12 ounces blueberries
4 teaspoons cornstarch
1/4 cup sugar, plus more for sprinkling
1 teaspoon fresh lemon juice
1 large egg

Directions:

Unfold piecrusts on work surface. Using top of a 3-inch aluminum pie tin as a template, add 1/4 inch all around and use a knife to cut out seven rounds. Make a vent in center of each round with a 1/2-inch heart-shape cutter. Set crusts aside.
Stir together berries, cornstarch, sugar, and lemon juice in a medium bowl. Divide mixture among seven 3-inch aluminum pie tins. Top each with a crust; use fingers to crimp sides so they stop just before edge of tin. Beat egg with 1 teaspoon water. Brush crusts lightly with egg wash; sprinkle with sugar. Freeze pies 20 minutes.
Preheat oven to 375 degrees. Bake until golden and juices are bubbling, about 25 minutes. Let cool completely on a wire rack.

Shared from-http://www.marthastewart.com/346653/mini-berry-pies?czone=holiday/valentine-center/valentine-cnt-recipes&center=276967&gallery=275179&slide=261731

Soft and Crunchy Fish Tacos

Ingredients:

8- 6" flour tortillas for soft tacos & fajitas

8 taco shells

1 bag (12 oz) broccoli slaw mix (about 4 cups)

1/3 cup light lime vinaigrette dressing or vinaigrette dressing

1/4 cup chopped fresh cilantro

1 package (1 oz)  taco seasoning mix

4 tilapia or other mild-flavored, medium-firm fish fillets (about 1 lb)

1 tablespoon vegetable oil

1 cup prepared guacamole

1 cup crumbled cotija or feta cheese, if desired

Directions:

Heat tortillas and taco shells as directed on package. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside.
In shallow dish, place taco seasoning. Coat both sides of fish with taco seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook fish in oil 6 minutes, turning once, or until fish flakes easily with fork. Divide fish into 8 pieces.
Spread each flour tortilla with 2 tablespoons guacamole. Place hard taco shell on center of flour tortilla. Using slotted spoon, spoon about 1/4 cup slaw into each hard taco shell. Place 1 fish piece over slaw in each taco shell. Gently fold tortilla sides up to match taco shell sides. Top with 1 tablespoon cheese.

Recipe shared from- http://www.bettycrocker.com/recipes/global-cuisine/mexican-recipes/tacos-in-25-minutes?pi=2&ps=10 

Ready in Minutes....Salsa Shrimp Tacos

Ingredients:

3/4 cup chunky salsa

1/2 cup frozen chopped green bell pepper

3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

1 box (4.6 oz)  taco shells (12 shells)

3/4 cup shredded Mexican cheese blend (3 oz)

3/4 cup shredded lettuce

1/4 cup  taco sauce

Directions:

In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.

Recipe shared from: http://www.bettycrocker.com/recipes/global-cuisine/mexican-recipes/tacos-in-25-minutes

Seafood Lasagna

Ingredients:

1/2 cup butter or margarine

2 garlic cloves, finely chopped

1/2 cup Gold Medal® all-purpose flour

2 cups milk

2 cups Progresso® chicken broth (from 32-ounce carton)

2 cups shredded mozzarella cheese (8 ounces)

4 medium green onions, sliced (1/4 cup)

2 tablespoons capers

1 teaspoon dried tarragon leaves

1/2 teaspoon lemon pepper

9 uncooked lasagna noodles

1 cup small curd cottage cheese

1 can (6 ounces) crab meat, drained and cartilage removed

1 can (4 ounces) tiny shrimp, drained

1/2 cup grated Parmesan cheese

Directions:

Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted.
Spread one-fourth of the cheese sauce (about 1 1/4 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 uncooked noodles. Spread cottage cheese over noodles. Repeat with one-fourth of the cheese sauce and 3 noodles. Top with crabmeat, shrimp, one-fourth of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese.
Bake uncovered about 40 minutes or until noodles are tender. Let stand 15 minutes before cutting.

Shared from-http://www.bettycrocker.com/recipes/seafood-lasagna/2c3eb883-e64a-4e05-be9e-8b544d834427

Easy Grasshopper Bars

Ingredients

Bars:

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/3 cup vegetable oil

2 tablespoons water

1 egg

Frosting:

3 cups powdered sugar

1 package (3 oz) cream cheese, softened

1/4 cup butter, softened

2 tablespoons milk

1/4 teaspoon mint extract

3 to 4 drops green food color

Glaze":

1 oz unsweetened baking chocolate

1 tablespoon butter

Directions:

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Recipe shared from-http://www.bettycrocker.com/recipes/easy-grasshopper-bars/4a95b06b-b11a-4598-834c-9884275aada7

Cherry-Fudge Cheesecake

Ingredients:

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

3/4 cup flour

1/3 cup butter or margarine, melted

2 packages (8 ounces each) cream cheese, softened

1 1/2 cups whipping (heavy) cream

1 can (21 ounces) cherry pie filling

Directions:

Heat oven to 350ºF. Stir together 3/4 cup of the brownie mix (dry), flour and the butter. Press in bottom of ungreased springform pan, 9x3 inches, or square pan, 9x9x2 inches.
Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth. Add remaining brownie mix, the whipping cream and chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth. Pour over crust in pan.
Bake 45 to 50 minutes for springform pan, 35 to 40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Spread pie filling over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake.

Recipe shared from-http://www.bettycrocker.com/recipes/cherry-fudge-cheesecake-dessert/0fcaf2ee-a3a2-4438-9eec-e1ab3871b429

Apple Streusel Cheesecake Bars

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2 cup firm butter or margarine

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

2 tablespoons Gold Medal® all-purpose flour

1 teaspoon vanilla

1 egg

1 can (21 oz) apple pie filling

1/2 teaspoon ground cinnamon

1/4 cup chopped walnuts

Ingredients:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Recipe shared from-http://www.bettycrocker.com/recipes/apple-streusel-cheesecake-bars/8cf62013-0676-4102-8d75-0f1ee6d3fa8f

Impossibly Easy French Apple Dessert Squares

Ingredients:

Streusel

1 cup Original Bisquick® mix

1/2 cup packed brown sugar

1/4 cup butter or margarine

3/4 cup chopped nuts

Fruit Mixture

6 cups sliced peeled tart apples (6 medium)

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 cup Original Bisquick® mix

1 cup granulated sugar

1 cup milk

2 tablespoons butter or margarine, melted

4 eggs, beaten

Directions:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 1/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in nuts; set aside.
In large bowl, mix apples, cinnamon and nutmeg; spoon into pan. In medium bowl, stir remaining ingredients until well blended. Pour mixture over apples. Sprinkle with streusel.
Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 30 minutes or until set before cutting into squares. Store in refrigerator.

Shared from-http://www.bettycrocker.com/recipes/impossibly-easy-french-apple-dessert-squares/0e8c804e-63c9-486b-a0ec-c841f5bb121c

Tortellini, Bean and Pesto Soup

Ingredients:

2 tablespoons butter or margarine

1 garlic clove, finely chopped

1 medium carrot, cut into julienne strips

1 medium onion, chopped (1/2 cup)

1 medium celery stalk, chopped (1/2 cup)

6 cups water

2 teaspoons vegetable or chicken bouillon granules

1 can (19 oz) Progresso® red kidney beans, drained, rinsed

1 package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)

1 tablespoon chopped fresh parsley

1/4 teaspoon pepper

6 tablespoons basil pesto

6 tablespoons freshly grated Parmesan cheese

Directions:

Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.

Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.

Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

Shared from-http://www.bettycrocker.com/recipes/tortellini-bean-and-pesto-soup/7d346bf4-d848-4bc9-8184-1fd5e2d46f5e

Veggie Pancakes

Ingredients:

2 tablespoons butter

2 medium carrots, shredded (1 1/2 cups)

2 stalks celery, chopped (1 cup)

1 medium red bell pepper, chopped (1 cup)

1 medium yellow onion, chopped (1/2 cup)

2 cups fresh baby spinach, chopped

1 cup Original Bisquick® mix

2 eggs

3/4 teaspoon salt

1/4 teaspoon pepper

1 cup tomato pasta sauce, warmed

Directions:

In 12-inch nonstick skillet, melt butter over medium-high heat. Cook carrots, celery, bell pepper and onion in butter 2 to 3 minutes, stirring frequently, until crisp-tender. Add spinach; cook and stir 1 to 2 minutes until wilted. Cool slightly.

In medium bowl, stir Bisquick mix and eggs. Add vegetables, salt and pepper; stir well.

Wipe same skillet with paper towel. Spray skillet with cooking spray; heat over medium heat. For each pancake, use 1/4 cup of batter; flatten slightly with spatula. Cook until golden brown, about 1 to 2 minutes on each side. Serve with pasta sauce.

Shared from- http://www.bettycrocker.com

Impossibly Easy Mini Breakfast Sausage Pies

Ingredients:


Sausage Mixture:

3/4 lb ground pork breakfast sausage

1 medium onion, chopped (1/2 cup)

1 can (4 oz) mushroom pieces and stems, drained

1/2 teaspoon salt

3 tablespoons chopped fresh sage

1 cup shredded Cheddar cheese (4 oz)

Baking Mixture:

1/2 cup Original Bisquick® mix

1/2 cup milk

2 eggs

Directions:

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.

Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. 


Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Recipe shared from-http://www.bettycrocker.com

Cheesy Vegetable Crepes

Vegetable Filling:

2 tablespoons vegetable oil

2 medium zucchini, coarsely chopped (3 to 4 cups)

1/2 cup chopped green bell pepper

4 medium green onions, sliced (1/4 cup)

1/4 teaspoon instant minced garlic

2 medium tomatoes, coarsely chopped (1 1/2 cups)

1/2 teaspoon salt


Crepes:

1 cup Original Bisquick® mix

3/4 cup milk

2 eggs

1 cup grated Parmesan cheese

Directions:

In 10-inch skillet, heat oil over medium heat. Add zucchini, bell pepper, onions and garlic; cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from heat; stir in tomatoes. Sprinkle with salt. Cover; let stand 2 to 3 minutes.
Lightly grease 6- or 7-inch skillet; heat over medium-high heat. In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended.
Heat oven to 350°F. For each crepe, pour 2 tablespoons batter into hot skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes, placing waxed paper between, as you remove them from skillet. Keep crepes covered to prevent them from drying out.
Spoon filling onto crepes. Sprinkle half of cheese over filling on crepes; roll up crepes. Place seam sides down in ungreased 11x7-inch (2-quart) glass baking dish. Sprinkle with remaining cheese. Bake uncovered 10 to 12 minutes or until hot.

Shared from: http://www.bettycrocker.com/recipes/cheesy-vegetable-crepes/dce27f73-0657-4b93-b694-935c4618e9a2?p=1

Chocolate Fudge-Topped Brownies

Ingredients:

1 cup (2 sticks) butter or margarine, melted
2 cups sugar
1 cup all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
2 eggs
1/2 cup milk
3 teaspoons vanilla extract, divided
1 cup chopped nuts
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)


Directions:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Stir together butter, sugar, flour, cocoa, baking powder, eggs, milk and 1-1/2 teaspoons vanilla in large bowl; beat well. Stir in nuts. Spread batter in prepared pan.

3. Bake 40 minutes or until brownies begin to pull away from sides of pan. Just before brownies are done, in heavy saucepan, melt chocolate chips with sweetened condensed milk and remaining 1-1/2 teaspoons vanilla. Immediately spread over hot brownies. Cool in pan on wire rack. Refrigerate. Cut into bars. About 36 brownies.

Shared from-http://www.hersheys.com/recipes/recipe-search.aspx?cid=5&urlBrownies-Bars.aspx

Butterscotch Sticky Buns

Ingredients:

Dough
3/4 cup whole milk
1 tablespoon plus 1/2 teaspoon active dry yeast
1/2 cup granulated sugar
1 stick unsalted butter—6 tablespoons softened, 2 tablespoons melted
2 large eggs
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 cup light brown sugar
2 teaspoons cinnamon
1 cup pecan halves

Glaze
1/2 cup packed dark brown sugar
6 tablespoons unsalted butter
3 tablespoons Scotch whiskey
2 1/2 tablespoons sweetened condensed milk
2 tablespoons water
2 tablespoons crème fraîche
1 1/2 teaspoons corn syrup
1/4 teaspoon salt
1/8 teaspoon pure vanilla extract
1/8 teaspoon baking powder

Directions:

In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.
Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.
On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.
Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.
In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.
Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.

Shared from-http://www.foodandwine.com/recipes/butterscotch-sticky-buns

Crispy Fried-Fish Tacos

Ingredients:

1/2 cup mayonnaise
1/4 cup hoisin sauce
2 tablespoons sweet pickle relish
1 1/2 teaspoons fresh lemon juice
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground white pepper
1 pound tilapia fillets, cut into 4-by-1-inch strips
2 large eggs, beaten
3 cups panko (Japanese bread crumbs)
3 cups vegetable oil, for frying
12 corn tortillas, warmed

Directions:

In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.
In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat.
Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in thepanko. Transfer the fish to a wax paper–lined platter.
In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel–lined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.

Shared from-http://www.foodandwine.com/recipes/crispy-fried-fish-tacos

Fresh-Chorizo-and-Potato Tacos

Ingredients:

2 pounds Yukon Gold potatoes
1 1/2 pounds ground pork
1 tablespoon kosher salt
1 tablespoon minced garlic
1 tablespoon sweet paprika
2 tablespoons chopped chipotles in adobo
1/2 teaspoon ground coriander
1 teaspoon dried oregano, crumbled
2 tablespoons cider vinegar
1/4 cup vegetable oil
12 corn tortillas, warmed
Tomato salsa, chopped white onion, cilantro and lime wedges, for serving

Directions:

In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.

Shared from-http://www.foodandwine.com/recipes/fresh-chorizo-and-potato-tacos

Raspberry-Swirl Sweet Rolls

Ingredients:

Dough
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt
4 1/4 cups all-purpose flour, plus more for dusting

Filling
One 10-ounce package IQF (Individually Quick Frozen) raspberries, not thawed
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch

Glaze
3/4 cup confectioners' sugar
3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream

Directions:

In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.

Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Make Ahead- The recipe can be prepared through Step 4. Cover the rolls, refrigerate overnight and then return to room temperature before baking.

 Variation -The sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries.

Shared from-http://www.foodandwine.com/recipes/raspberry-swirl-sweet-rolls

Mmmm...Blueberry-Banana Pancakes

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
2 cups buttermilk
4 tablespoons unsalted butter, melted
3/4 cup blueberries
2 bananas, sliced lengthwise 2/3 inch thick and cut to fit the pancakes
Confectioners' sugar and pure maple syrup, for serving

Directions:

In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, beat the eggs with the buttermilk. Quickly stir in the flour mixture, then stir in the melted butter and blueberries.
Heat a griddle or a large nonstick skillet over moderately low heat and spray with nonstick cooking spray. Ladle 1/4 cup of the batter per pancake onto the griddle, leaving room for the pancakes to spread. Gently lay one banana slice in the center of each pancake and cook until bubbles appear on the surface, 3 to 4 minutes. Flip the pancakes and cook until golden brown on the second side, 2 to 3 minutes longer. Generously dust the blueberry-banana pancakes with confectioners' sugar and serve with maple syrup.

Shared from-http://www.foodandwine.com/recipes/blueberry-banana-pancakes

Slow Cooker Chicken Tacos

                                   
Ingredients:

1 can Green chiles,, diced
1 jar salsa, (about 12 ounces; mild or spicy to taste)
1 teaspoon Ground cumin
1 whole onion, chopped
2 cloves Garlic, minced
2 pounds boneless, skinless chicken thighs


Directions:

Place chicken in the bowl of a slow cooker. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 8 hours.
Remove chicken from pot, shred, and return to juices.
Spoon chicken into taco shells, with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas.

Shared from-http://family.go.com/food/pkg-family-approved-recipes/recipe-an-814457-slow-cooker-chicken-tacos-t/

Pasta with Five Cheeses

Ingredients:

1 pound Rigatoni, fusilli or small shells, dired
2 cups heavy cream
1 teaspoon Basil, dried
1 cup Crushed tomatoes in heavy puree
1 package Italian blend cheese, (8 ounces divided - mozzarella, mild cheddar, provolone, and asiago)
1/4 cup gorgonzola cheese, crumbled

Directions:

Preheat oven to 375 degrees F. Spray a 9-by-13-inch casserole dish with cooking spray.
Boil pasta two minutes less than the package directs in plenty of well-salted water and set aside. Meanwhile, in a large bowl, mix together the cream, crushed tomatoes, basil, 1 1/2 cups of Italian cheese blend, and gorgonzola cheese.
Add cooked pasta to the cream and cheese mixture. Stir to combine. Pour into prepared casserole dish and top with remaining 1/2 cup of Italian cheese blend. Bake for 30 minutes, or until top is browned slightly and pasta is bubbling hot. Serve immediately.

Shared from-http://family.go.com/food/pkg-family-approved-recipes/recipe-an-798846-pasta-with-five-cheeses-t/

Kid Friendly Spaghetti Bolognese

Ingredients:

1/2 pound ground beef
1 jar Pasta Sauce, (26 ounces)
1 teaspoon kosher salt , (or half as much table salt)
1 teaspoon sugar
2 tablespoons olive oil
2 cups water
1/2 pound Angel hair pasta, broken into thirds
2 cups baby spinach or chopped kale
freshly grated Parmesan cheese

Directions:

In a large, heavy pot over medium heat, sauté the beef until it is browning in places and no longer pink —3 or 4 minutes.

Add the sauce and cook, stirring, for a minute or two, then stir in the salt, sugar, olive oil, water, pasta, and greens.

Stir constantly until the mixture comes to a boil, then turn the heat down to low, cover the pot, and simmer gently — stirring frequently so that the bottom doesn't scorch —for 10 or so minutes, until the pasta is tender.

Serve with grated parmesan cheese.

Shared from-http://family.go.com/food/pkg-family-approved-recipes/recipe-866712-easy-spaghetti-bolognese-t/

Crazy Easy...4 Ingredient Peanut Butter Cookies

 

Ingredients:

1 cup peanut butter
1 cup sugar
1 egg
½ teaspoon vanilla

Directions:

Mix peanut butter and sugar.
Add in egg and vanilla.
Bake at 350 degrees for 12-15 minutes.

Recipe shared from: http://www.food.com/recipe/easy-peanut-butter-cookies-233313

Healthified Fresh Apple Cake

Ingredients:


3/4 cup granulated sugar

3/4 cup packed brown sugar

1 cup buttermilk

1/2 cup canola oil

2 teaspoons vanilla

2 eggs

1 1/2 cups Gold Medal® all-purpose flour

1 1/2 cups Gold Medal® whole wheat flour

1 teaspoon baking soda

1 tablespoon ground cinnamon

1/2 teaspoon salt

3 cups finely chopped unpeeled apples (3 medium)

1 cup chopped walnuts

Directions:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, beat sugars, buttermilk, oil, vanilla and eggs with electric mixer on low speed 20 to 30 seconds or until blended. Add all remaining ingredients except apples and walnuts; beat on low speed about 1 minute or until blended. Stir in apples and walnuts. Spread batter in pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 1 hour.

Shared from-http://www.bettycrocker.com/recipes/healthified-fresh-apple-cake/6f13bf82-f6d6-423f-8272-db0ea7aa2508

Apple Pudding Cake with Cinnamon-Butter Sauce

Ingredients


Cake:

1 cup packed brown sugar

1/4 cup butter or margarine, softened

1 egg

1 cup Gold Medal® all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2 cups chopped peeled or unpeeled cooking apples (2 medium)

Sauce:

1/3 cup butter or margarine

2/3 cup granulated sugar

1/3 cup half-and-half

1/2 teaspoon ground cinnamon

Directions:

Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.
In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan.
Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.

Shared from-http://www.bettycrocker.com/recipes/apple-pudding-cake-with-cinnamon-butter-sauce/1aaabc91-d181-4ea5-b9bc-9031e666fdae?sc=Apple%20Cakes&term=Fall-Apple-Cakes&itemId=1c4aca7b-780e-47ee-90dc-a1c853a96424

Daydreamer Desserts Peanut Butter Overload Pizza

Divine Goodness from Daydreamer Desserts....Peanut Butter Overload Pizza...Delish!


Ingredients:

Egg Wash
1 egg
1 tablespoon water

With a small whisk or fork combine the egg and water.

Pizza
1 9″ pie crust, homemade or store bought
1/3 cup heavy cream
1/4 cup creamy peanut butter
1 teaspoon honey
1 tablespoon roasted and salted peanuts, chopped
2 tablespoons peanut butter chips
4 mini reese’s peanut butter cups
room temperature butter and sugar for pizza pan

Directions:

With a pastry brush, cover pizza pan with plenty of butter, then dust with sugar. Place pie dough over pizza pan, trim to fit if necessary, pierce bottom with fork and brush with egg wash.

Prebake pie crust in a 400 degree F oven for 15-20 minutes.

In a small bowl whip heavy cream until stiff peaks form, fold in peanut butter, and stir in honey.

Top crust with peanut butter cream, sprinkle with remaining ingredients and serve.

Note: Allow pie crust to cool a little before assembling.

Recipe shared from: http://daydreamerdesserts.com/2010/10/pick-your-poison-pizza.html/

Shortbread Lemon Bars

Ingredients:

2 cups plus 3 tablespoons all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon fine salt
2 sticks (8 ounces) cold unsalted butter, cut into small pieces, plus more for coating the baking dish
1 3/4 cups granulated sugar
6 large eggs
3/4 cup freshly squeezed lemon juice (from 5 medium lemons)
2 teaspoons finely grated lemon zest (from 1 medium lemon)

Directions:

Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
Place 2 cups of the flour, the powdered sugar, and 1/4 teaspoon of the salt in the bowl of a food processor fitted with a blade attachment and pulse briefly to combine. Scatter the butter pieces over the flour mixture and pulse until the dough just begins to come together, about 20 (1-second) pulses.
Crumble the dough into the prepared baking dish and, using the base of a measuring cup or a glass dipped in flour, press evenly into the pan. Bake until the crust is fully set and just starting to brown on the edges, about 25 minutes. Remove from the oven and let cool while you make the filling, at least 5 minutes. Reduce the oven temperature to 325°F.
To make the filling, combine the remaining 3 tablespoons flour, the remaining 1/4 teaspoon salt, the granulated sugar, and the eggs in a large bowl and whisk until the sugar has dissolved and the mixture is smooth, about 2 minutes. Add the lemon juice and zest and whisk until well combined.
Pour the filling over the baked crust, return to the oven, and bake until set, about 25 to 35 minutes. Remove from the oven and let cool on a wire rack. Cut into squares and serve.

Shared from-http://www.chow.com/recipes/12130-shortbread-lemon-bars

Turkey Sausage Lasagna

Ingredients:

For the sauce:

2 tablespoons olive oil
1 medium yellow onion, small dice
5 medium garlic cloves, finely chopped
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
1 pound uncooked turkey Italian sausage, casings removed
2 (28-ounce) cans crushed tomatoes

For the filling:
1 (15- to 16-ounce) container whole-milk ricotta cheese
1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
1 large egg, lightly beaten
2 tablespoons finely chopped fresh Italian parsley leaves
1/2 teaspoon kosher salt
Freshly ground black pepper

To assemble:
1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
12 ounces shredded whole-milk mozzarella cheese (about 3 cups)
1/4 cup finely grated Parmesan cheese (about 3/4 ounce)
Olive oil, for coating the foil
1 tablespoon finely chopped fresh Italian parsley leaves

Directions:

For the sauce:

Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, oregano, and red pepper flakes, season with salt and pepper, and cook, stirring occasionally, until the onion has softened, about 8 minutes.
Increase the heat to medium high, add the sausage, and cook, breaking up the meat into smaller pieces with a wooden spoon, until the sausage is no longer pink and is starting to brown, about 6 to 8 minutes.
Add the tomatoes, stir to combine, and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld and the sauce thickens slightly, about 30 minutes. Remove from the heat. Meanwhile, heat the oven and make the filling.

For the filling:
Heat the oven to 375°F and arrange a rack in the middle.
Place all of the measured ingredients in a medium bowl, season with pepper, and stir to combine; set aside.

To assemble:
Spread 1/2 cup of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 3 of the noodles over the sauce. Top with another 1 1/2 cups of the sauce and spread it evenly to the edges of the dish. Using a spoon, dollop a third of the ricotta mixture evenly over the sauce and flatten the dollops with the back of the spoon (the mixture will spread out more as it cooks). Sprinkle evenly with a quarter of the mozzarella.
Make 2 more layers of noodles, sauce, ricotta, and mozzarella. Finish with a layer of the remaining noodles, sauce, and mozzarella. Sprinkle with the Parmesan. Coat 1 side of a large piece of aluminum foil with olive oil and cover the dish tightly with the foil, oil-side down. (You can prepare the lasagne up to this point up to 1 day ahead and refrigerate; allow to come to room temperature before baking.)
Bake until the sauce is starting to bubble around the edges, about 20 minutes. Remove the foil and continue baking until the top of the lasagne is browned, about 30 minutes more. Remove the pan to a wire rack and let cool for 15 minutes. Sprinkle with the parsley before slicing and serving.

Shared from-http://www.chow.com/recipes/30279-turkey-sausage-lasagne

Pasta with Veal, Sausage and Porcini Ragù

Ingredients:

1 cup water
1 ounce dried porcini mushrooms*

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, peeled, finely chopped
1/4 cup plus 2 tablespoons finely chopped fresh Italian parsley
2 garlic cloves, finely chopped
8 ounces sweet Italian sausages, casings removed
8 ounces veal stew meat, coarsely chopped
1/2 cup dry red wine
2 14-ounce cans low-salt chicken broth

1 28-ounce can whole tomatoes in juice
2 bay leaves
2 teaspoons chopped fresh sage
1 teaspoon fennel seeds, lightly crushed

1 pound fresh pappardelle or purchased fettuccine
Freshly grated Parmesan cheese

Directions:

Bring 1 cup water and mushrooms to boil in small saucepan. Remove from heat. Let stand 15 minutes. Strain soaking liquid through paper-towel-lined sieve into bowl. Coarsely chop mushrooms. Set liquid and mushrooms aside.

Heat oil in heavy large skillet over medium-high heat. Add onion, carrot, 1/4 cup parsley and garlic. Sauté until vegetables are tender but not brown, about 5 minutes. Push vegetables to side of skillet. Add sausage and cook until brown, breaking up with back of fork, about 4 minutes. Add veal and sauté until brown, about 5 minutes. Add wine. Increase heat to high and boil until wine is almost evaporated, about 5 minutes. Add 1 cup chicken broth; boil 10 minutes, stirring occasionally. Add reserved mushroom liquid. Simmer until liquid is almost absorbed, about 5 minutes. Transfer mixture to processor. Using about 4 on/off turns, process just until coarsely chopped. Return mixture to skillet. Mix in tomatoes with juices, bay leaves, sage, fennel seeds and porcini mushrooms. Reduce heat to low. Simmer uncovered until sauce thickens, breaking up tomatoes with fork, adding remaining chicken broth 1/2 cup at a time and stirring occasionally, about 1 hour. Season with salt and pepper. (Ragù can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Add sauce to pasta pot and rewarm over medium heat. Add pasta and toss to combine. Transfer to bowl. Sprinkle with cheese and remaining 2 tablespoons parsley.

*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

Shared from: http://www.epicurious.com:80/recipes/food/views/Pasta-with-Veal-Sausage-and-Porcini-Ragu-103450#ixzz1lzKr0Nxs

Buttermilk Fried Chicken Biscuits with Sausage Gravy

Ingredients:

Biscuits:
6 tablespoons (3/4 stick) unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening or lard
4 cups all-purpose flour plus more
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 3/4 cups buttermilk

Fried chicken:
1 1/2 cups buttermilk
1 tablespoon chopped fresh dill
3 1/2 teaspoons kosher salt, divided
1 3/4 teaspoons freshly ground black pepper, divided
Large pinch of cayenne pepper
10 small boneless, skin-on chicken thighs
Vegetable oil (for frying)
1 cup all-purpose flour
6 tablespoons peanut oil
1 large egg
1 tablespoon baking powder
1 1/4 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

10 slices cheddar (optional)
Sausage Gravy (see recipe below)

Directions:

For biscuits:

Preheat oven to 400°F. Place butter and shortening in freezer for 10 minutes.

Blend 4 cups flour and next 5 ingredients in a food processor. Add butter and shortening. Pulse mixture until it resembles coarse meal, 20–25 pulses. Transfer mixture to a large bowl. Gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). Knead in bowl with lightly floured hands just until dough forms, about 3 turns.

Transfer dough to a lightly floured surface. Pat out dough until 1" thick. Lift 1 side and fold it over. Gently repeat 5 more times. Roll dough to 3/4"-thick round. Using a 3" biscuit cutter, cut biscuits from dough. Gather scraps and repeat patting out and cutting biscuits for a total of 10 biscuits.

Place biscuits on a parchment paper– lined baking sheet, spaced 1"–2" apart. Bake until golden brown and a tester inserted horizontally comes out clean, 12–15 minutes. Transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Let cool completely. Store airtight at room temperature. Rewarm before serving.

For fried chicken:

Whisk buttermilk, dill, 1 1/2 teaspoons salt, 1 teaspoon pepper, and cayenne in a large bowl. Add chicken; turn to coat. Cover; chill at least 3 hours or overnight.

Pour vegetable oil in a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 350°F.

Whisk 1 1/4 cups water with remaining 2 teaspoons salt, remaining 3/4 teaspoon pepper, flour, and next 6 ingredients in a large bowl. Drain chicken well; pat dry with paper towels. Working in batches, dip chicken into batter. Fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9–12 minutes per batch. Drain chicken on paper towels.

Split biscuits in half; place 1 bottom half on each plate. Top each with a cheese slice, if desired, then a chicken thigh. Spoon Sausage Gravy over chicken, if desired. Place biscuit top over.

For Sausage Gravy

Ingredients:

1/2 pound breakfast sausage
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
1/2 teaspoon crushed red pepper flakes
Kosher salt, Freshly ground pepper

Directions:

Cook sausage in a medium skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 5 minutes; set aside on a paper towel–lined plate to drain.

Melt butter in a large saucepan over medium heat. Add flour; stir until pale yellow, about 2 minutes. Gradually whisk in milk. Bring to a boil, whisking constantly. Reduce heat to medium; continue to whisk until thick, about 10 minutes. Stir in drained sausage and red pepper flakes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Let cool completely, cover, and chill. Rewarm before serving.

Shared from-http://www.epicurious.com/recipes/food/views/Chicken-Biscuits-367151

Egg and Hash Brown Tacos

Ingredients:

2 tablespoons unsalted butter
2 cups frozen shredded hash browns (about 8 ounces)
1/2 small onion, finely chopped
1/2 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
1/2 cup prepared salsa
8 large eggs
Kosher salt and freshly ground pepper
1/3 cup shredded monterey jack cheese
8 6-inch flour tortillas, warmed
1 avocado, pitted, peeled and roughly chopped
1/4 cup chopped fresh cilantro

Directions:

Heat 1 1/2 tablespoons butter in a large nonstick skillet over medium heat. Add the hash browns and cook, stirring occasionally, until golden brown, about 15 minutes.

Meanwhile, heat the remaining 1/2 tablespoon butter in a small saucepan over medium-high heat. Add the onion and cumin and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans and salsa, reduce the heat to low and cook until heated through, about 2 minutes.

Lightly beat the eggs in a bowl with 1/2 teaspoon salt, and pepper to taste. Pour into the skillet with the hash browns and cook, stirring, until the eggs are almost set, about 2 minutes. Stir in half of the cheese and cook until the eggs are just set, about 1 more minute. Divide among the tortillas and top with the bean salsa, avocado, cilantro and remaining cheese.

Shared from-http://www.foodnetwork.com/recipes/food-network-kitchens/egg-and-hash-brown-tacos-recipe/index.html

Perfect Hash Browns

Ingredients:

2 large russet potatoes
2 tablespoons unsalted butter
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Directions:

Preheat the oven to 400 degrees F.

Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.

Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure overnight.

Peel the potatoes and cut into 1/3-inch dice. Melt the butter in a large skillet over medium heat and add the onion. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper. Use a slotted spoon to transfer the onion to a small bowl. Add the vegetable oil to the skillet and heat until almost smoking. Add the potatoes and leave to form a crisp crust. Do not disturb the potatoes until the crust is formed, about 5 minutes.

 Check to see if a crust has formed; if so, give a quick stir. If not, continue cooking for another 1 to 2 minutes, until the crust has formed. 

With a spatula, turn over large chunks of the crusted potatoes. Season with salt and pepper and continue cooking until golden brown. Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes. Serve hot.

Shared from-http://www.foodnetwork.com/recipes/sara-moulton/perfect-hash-browns-recipe/index.html

Willow Bird Baking Red Velvet Cheesecake

Oh my goodness.....what an delicious creation by Willow Bird Baking.  

Red Velvet Cheescake...Now that's incredible!

Recipe by: Willow Bird Baking (see page link below)
Yield: 11-13 pieces

Crust Ingredients:
32 chocolate sandwich cookies, finely processed into crumbs
5 1/3 tablespoons unsalted butter, melted and cooled
Small pinch of salt

Ganache Ingredients:
3/4 cups heavy cream
10 oz. bittersweet or semisweet chocolate, finely chopped (I used half semisweet and half bittersweet)

Cake Ingredients:
1/4 cup vegetable shortening
1 egg
1 tablespoon cocoa
1/4 teaspoon salt
3/4 cups sugar
1/2 teaspoon vanilla
1/2 cup buttermilk
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 tablespoon white vinegar
1 ounce red food coloring

Filling Ingredients:
3 (8 oz.) packages cream cheese, at room temperature
1 cup sugar
1½ tablespoons all-purpose flour
2 teaspoons vanilla extract
3 large eggs

Decorative Toppings (optional):
2 oz. cream cheese, at room temperature
2 tablespoons butter, at room temperature
1 cup confectioners’ sugar, sifted
white chocolate for drizzling
strawberries

Directions:
Note on cheesecake making: Cheesecakes are simple and super customizable. New to cheesecake making? Watch my 6 minute Cheesecake Video Tutorial for visual assistance!

Note on scheduling: This cake is easily separated into two days of preparation, and can be prepared ahead of time. On day one, prepare the red velvet cake, cool it, and freeze it. On day two, prepare the cheesecake. You can then assemble and decorate right away, or leave this for day three.

Make the cake: Preheat oven to 350 degrees F. Line the bottom and the sides of an 9-inch round cake pan with parchment paper, leaving an overhang on two opposite sides to make it easier to lift the cake out of the pan when it’s done. Cream shortening, sugar, and eggs. Make a paste of the cocoa and coloring and add to the shortening mixture. Add salt and vanilla. Add buttermilk alternately with the flour, beginning and ending with flour. Mix vinegar and soda right before using and add to mixture by folding in. Pour batter into the cake pan and bake at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, cover in wax paper, and freeze for 30 minutes or until firm.

Make the cheesecake: To make the crust, preheat the oven to 350˚ F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides).

Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Pour 1 – 1.5 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache; cover and let stand at room temperature for later decorating.

Preheat the oven to 350˚ F and position a rack in the middle of the oven. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. Add in the vanilla and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition.

Pour the filling over the cold ganache in the crust. Place the springform pan on a rimmed baking sheet. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool at room temperature for at least 30 minutes. Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set.

Assemble topping: Whip room temperature ganache to create a fluffy texture perfect for piping. In a separate bowl, mix together cream cheese, butter, and confectioners’ sugar to make a small amount of cream cheese frosting for decorating.

Assemble the cheesecake: Wrap a warm towel around the outside of the springform pan to help loosen the crust from the sides. Carefully remove the springform. Transfer the cake to a serving platter. Here, you can schmear some ganache on the cheesecake to help the red velvet cake adhere. I didn’t, but it’s a good idea. Then place your red velvet cake layer on top of cheesecake (right side up). Decorate top of cake with drizzled white chocolate, piped cream cheese frosting, whipped ganache, and strawberries.

Shared from:http://willowbirdbaking.com/2011/01/24/red-velvet-cheesecake/