Skillet-Toasted Penne with Chicken Sausage

Ingredients

  • 6 cups unsalted chicken stock (such as Swanson)
  • 2 tablespoons olive oil, divided
  • 8 ounces uncooked penne pasta
  • 1 cup sliced sweet onion
  • 13 ounces Italian chicken sausage, casings removed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced Calabrian chiles or hot red chiles
  • 1/4 teaspoon kosher salt
  • 0.5 ounces grated Parmigiano-Reggiano cheese (about 2 tablespoons)
  • Oregano leaves (optional)

Instructions

  1. Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.
  2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat.
  3. Add pasta; cook 5 minutes or until toasted, stirring frequently. Remove pasta from pan.
  4. Add the remaining 1 tablespoon oil, onion, and sausage to pan; cook 4 minutes or until browned, stirring to crumble.
  5. Remove sausage mixture from pan. Reduce heat to medium-low. Return pasta to pan.
  6. Add stock, 1 cup at a time, stirring constantly until each portion of stock is nearly absorbed before adding the next (about 35 minutes total), stirring frequently. Stir in sausage mixture, juice, chiles, salt, and cheese. Garnish with oregano, if desired.
8-14-2016 |

Cream Cheese Mashed Potatoes

Ingredients

  • 5 pounds baking potatoes
  • 2 (3-ounce) packages cream cheese, softened
  • 1 (8-ounce) container sour cream
  • 1/2 cup butter or margarine, softened
  • 1/2 cup milk
  • 2 teaspoons onion salt
  • Garnish: paprika or chopped fresh parsley

Instructions

  1. Peel potatoes, and cut into 1-inch cubes. Cook in a medium saucepan in boiling water to cover 15 to 20 minutes or until tender; drain and place into a large mixing bowl.
  2. Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat). Spoon into a lightly greased 13- x 9-inch or 3-quart baking dish.
  3. Bake, covered, at 325° for 50 minutes or until thoroughly heated; garnish, if desired.

Note: Unbaked mashed potatoes may be chilled up to 2 days. Let stand at room temperature 30 minutes, and bake as directed.

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Homemade Chili

Ingredients

  • 1 (14.5 ounce) can stewed tomatoes, chopped
  • 1 (6 ounce) can tomato paste
  • 1 carrot, sliced
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1/4 cup white wine
  • 1 pinch crushed red pepper flakes
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/3 cup bottled steak sauce
  • 5 slices bacon
  • 1 1/2 pounds ground beef
  • 1 (1.25 ounce) package chili seasoning mix
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can kidney beans, drained
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley

Instructions

  1. In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
  2. While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
  3. Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
  4. Stir in beans, cilantro and parsley. Heat through and serve.

Comments/Notes

This recipe won a chili contest.  In Texas.  So you know it’s good!  The fact that it’s full of fresh veggies makes it the best chili I’ve ever had.  I also like to add a few peppers to give it spice (jalapeno, poblano, whatever).  It’s not bland without adding peppers, but it’s not at all spicy if you prepare it as-written-above.

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Asian Veal Meatballs with Noodles

Ingredients

  • 1 pound ground veal
  • 1 cup soft bread crumbs
  • 1/2 cup chopped mushrooms
  • 1 egg
  • 2 tablespoons thinly sliced green onion
  • 2 tablespoons soy sauce
  • 1-1/2 teaspoons minced fresh ginger
  • 1-1/2 teaspoons dark sesame oil
  • 1-1/2 teaspoons cornstarch
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon dark sesame oil
  • 2 cups cooked Oriental noodles or fettuccine
  • 2 tablespoons thinly sliced green onion

Instructions

  1. Heat oven to 350°F.  Combine ground veal, bread crumbs, mushrooms, egg, 2 tablespoons green onion, soy sauce, ginger and 1-1/2 teaspoons sesame oil in large bowl, mixing lightly but thoroughly.  Shape into 12 meatballs.  Place in greased 15 x 10-inch baking pan.  Bake in 350°F oven 15 to 20 minutes or until lightly browned and not pink in center.
  2. Dissolve cornstarch in 1/2 cup water in medium skillet; add bouillon granules.  Bring to a boil, stirring constantly; cook and stir until thickened.  Stir in 1/2 teaspoon sesame oil.
  3. Add meatballs. Serve over noodles. Sprinkle with green onion.
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Stuffed Peppers

Ingredients

  • 2 cups frozen Boca ground crumbles or 1 lb ground beef
  • 1 pkg (10 oz) frozen corn
  • 1.5 cups Salsa
  • 1.5 cups cooked instant brown rice
  • 1 cup shredded Colby jack cheese, divided
  • 3-5 large peppers (red, yellow, and/or green) cut in half lengthwise, seeds removed
  • ½ cup water

Instructions

  1. Preheat oven to 400.
  2. Cook crumbles, corn, and salsa in large skillet on medium 5 minutes or until heated through, stirring frequently.
  3. Remove from heat and stir in rice and ½ cup cheese.
  4. Spoon into pepper halves.
  5. Place in 13×9 inch baking dish. Pour water into bottom of dish. Cover.
  6. Bake 30 minutes. Sprinkle with remaining cheese and bake uncovered 10 minutes.
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Stove Top Easy Chicken Bake

Ingredients

  • 2 pkg Stove Top Stuffing Mix for Chicken
  • 1.5 lb chicken breasts, cut into bitesize pieces
  • 1 can (10.75 oz) condensed cream of chicken soup
  • 1 can (or a little less) chicken broth
  • 16 oz frozen mixed vegetables, thawed and drained

Instructions

  1. Preheat oven to 400.
  2. Prepare stuffing as directed.
  3. Mix remaining ingredients in 13×9 inch baking dish sprayed with cooking spray.
  4. Top with stuffing and bake 30 minutes or until chicken is done.
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Homemade Mac n Cheese

Ingredients

  • 2 tbsp butter
  • 2 tbsp seasoned dry bread crumbs
  • ¼ cup flour
  • ¼ tsp salt
  • 2 cups milk
  • ¼ lb (4 oz) Velveeta, cut into ½-inch cubes
  • 1 pkg (8 oz) shredded cheddar cheese, divided
  • 2 cups elbow macaroni, cooked and drained

Instructions

  1. Preheat oven to 350.
  2. Melt butter in large saucepan on low heat. Remove half of butter and mix with bread crumbs and set aside.
  3. Stir flour and salt into remaining butter (still in saucepan). Cook and stir for 1 minute.
  4. Gradually stir in milk until well blended. Cook and stir until thickened.
  5. Add Velveeta and 1.5 cups cheddar. Cook until melted, stirring frequently.
  6. Stir in macaroni.
  7. Spoon into 1.5 quart casserole dish. Top with remaining cheese and buttered crumbs.
  8. Bake 20 min or until heated through.
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Chicken & Biscuits

Ingredients

  • 1 can (10.75 oz) condensed cream of chicken soup
  • ¾ cup sour cream (divided)
  • 2 cups chopped chicken (cooked)
  • 1 pkg (16 oz) frozen mixed vegetables (thawed)
  • 1 cup mild cheddar cheese
  • 1 cup all-purpose baking mix
  • 3 tbsp milk

Instructions

  1. Preheat oven to 375.
  2. Combine soup, ½ cup sour cream in 8 inch square baking dish.
  3. Stir in chicken, vegetables, and cheese.
  4. Mix baking mix, rest of sour cream, and milk just until mixture forms soft dough.
  5. Spoon into 6 mounds over chicken mixture.
  6. Bake 35 min or until biscuits are golden brown and chicken is hot and bubbly.
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No-Bake Cookies

Ingredients

  • 1 3/4 cups white sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup crunchy peanut butter
  • 3 cups quick-cooking oats
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium saucepan, combine sugar, milk, butter, and cocoa.
  2. Bring to a boil, and cook for 1 1/2 minutes.
  3. Remove from heat, and stir in peanut butter, oats, and vanilla.
  4. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
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S’mores Cheesecake Squares

Ingredients

  • 18 HONEY MAID Honey Grahams, divided
  • 1/3 cup butter or margarine, melted
  • 3 Tbsp. sugar
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 Tbsp. vanilla
  • 3 Tbsp. flour
  • 4 eggs
  • 1 cup BAKER’S Semi-Sweet Chocolate Chunks, divided
  • 1 cup JET-PUFFED Miniature Marshmallows

Instructions

  1. PREHEAT oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Crush 14 of the grahams. (You should have about 2 cups crumbs.) Mix graham crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of prepared pan. Coarsely chop remaining 4 grahams; set aside.
  2. BEAT cream cheese, 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Chop 1/2 cup of the chocolate chunks; stir into cream cheese mixture. Pour over crust. Sprinkle with remaining 1/2 cup chocolate chunks, the marshmallows and reserved chopped grahams.
  3. BAKE 40 min. or until center is almost set. Cool completely. Cover. Refrigerate 4 hours or overnight. Remove cheesecake from pan using foil handles before cutting into squares to serve. Store any leftover cheesecake in refrigerator.
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