Spinach-Artichoke-Mac-N-Cheese-e1417339958501

Spinach & Artichoke Mac & Cheese Recipe

Ingredients:
Salt
1 lb Semolina or Whole-Wheat Penne Pasta
2 TBSP EVOO
3 TBSP Butter
1 Medium Onion
3 Garlic Cloves, finely chopped or grated
3 TBSP All-Purpose Flour
1/2 Cup Dry White Wine
2 Cups Whole Milk
1/4 Tsp Freshly Grated Nutmeg
1 (10 oz) Box Frozen Chopped Artichokes, defrosted and drained
1 (10 oz) Box Frozen Chopped Spinach, defrosted and wrung dry
Black Pepper
1 1/2 Cups Shredded Italian Fontina Cheese
1 1/2 Cups Grated Parmigiano-Reggiano Cheese
Directions:
Bring a large pot of salted water to boil for the pasta and cook to al dente. Meanwhile place a medium pot or large skillet over medium-low heat with the EVOO and butter.
Add the onion and garlic and saute about 10 minutes, until very soft.
Heat the broiler of the oven and position rack in the middle of the oven. Now turn up the heat on the pot to medium-high and add the flour to the onion mixture. Cook for about 1 minute.
Whisk in the wine and cook for another minute to cook off the alcohol.
Whisk the milk into the pan and bring to a boil.
Add the nutmeg, artichokes, spinach, and salt and pepper to the sauce and simmer until thickened and the vegetable are warmed through. About 2 – 3 minutes more.
Get the cheeses ready.
Add 1 cup of each of the cheeses to the sauce and stir until melted.
Add the pasta to the sauce and toss well.
Pour into a casserole dish.
Top with the remaining cheese.
Place in broiler oven for about 3 minutes or until cheese is melted and slightly browned. Enjoy!

 

Rosemary Garlic Butter Steaks Recipe

Rosemary Garlic Butter Steaks Recipe

Ingredients

  • 4 rump steaks (1 to 1.5-inches thick), room tº
  • 2 or 3 garlic cloves
  • 2 Tbs fresh rosemary leaves
  • 3 Tbs butter
  • 1 Tbs olive oil
  • Salt and pepper
  • A splash of white or red wine

Instructions

  1. Mince garlic and rosemary. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle. Rub the paste over both sides of each steak.
  2. Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much. Add steaks, season them with pepper and cook 1 or 2 minutes on each side. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.
  3. Meanwhile, cook the wine until reduced and a kind of sauce if formed. Slice the steaks and serve them with the sauce.
 
 

Crab Filled Crescent Wontons Recipe

Crab Filled Crescent Wontons Recipe

Ingredients:
  • 1-8 oz. tube crescent roll dough
  • 3 oz. cream cheese, softened
  • ¼ cup mayonnaise
  • ¾ cup cooked crabmeat, chopped
  • 2 green onions, chopped
  • ⅛- 1/4 teaspoon cayenne pepper
  • salt and pepper, to taste
Directions:
  1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
  2. In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are ½ inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within ½ inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
  3. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
 

Chicken Tamale Casserole

Chicken Tamale Casserole

Ingredients:
  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese ( I used reduced fat 2% blend)
  • ⅓ cup fat-free milk
  • ¼ cup egg substitute
  • 1 teaspoon ground cumin
  • ⅛ teaspoon fresh red pepper
  • 1 (14¾-ounce) can cream-style corn ( I used regular corn – I hate cream corn)
  • 1 (8.5-ounce) box corn muffin mix (I used Jiffy)
  • 1 (4-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breast ( I used a rotisserie chicken )
  • ½ cup fat-free sour cream
 Directions:
  1. Preheat oven to 380°.
  2. Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl,stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
  3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork;
  4. pour enchilada sauce over top. Top with chicken (I also added about 3 Tablespoons of the enchilada sauce to the chicken to moisten it a bit; sprinkle with remaining ¾ cup cheese.
  5. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.
  6. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
 
in Breakfast.

Cheese & Bacon Breakfast Muffins

Cheese & Bacon Breakfast Muffins

Ingredients:
  • 1 package of Pillsbury Biscuits (10 biscuits)
  • 5 slices of bacon (cooked and cut into pieces)
  • 4 eggs scrambled
  • 5 cheese slices
  • 1 egg yolk
  • 1 tbsp. water
  • Pepper to taste
Directions:
  1. Preheat oven to 375F.
  2. Using a rolling pin or your hands flatten each biscuit.
  3. Top each biscuit with a spoonful of egg, a spoonful of bacon and ½ slice of cheese.
  4. Pull up on each corner to form into a ball, pressing together at the seam.
  5. Place in greased muffin tins.
  6. Lightly whisk water into egg yolk and brush over each muffin.
  7. Top with pepper to taste.
  8. Bake for 13-15 minutes.
  9. Let cool on baking rack and serve warm.
 
in Breakfast.

Grilled Cheese with Tomato and Pesto

Grilled Cheese with Tomato and Pesto

Ingredients:
  • Bread (I used white, but the original recipe uses sourdough which I bet is scrumptious)
  • Mozzarella cheese (that you can slice to desired thickness)
  • Tomatoes
  • Pesto sauce (I used store bought for convenience, but this link has a recipe)
  • Salt and pepper
  • Olive oil
  • Turkey (optional)
Directions:
  1. Drizzle a frying pan or panini press with olive oil.
  2. While that is warming up, spread one side of each sandwich with pesto.
  3. Slice cheese and tomatoes to desired thickness, and add to the sandwich.
  4. Top with salt and pepper, and a second slice of bread, and you are ready to “grill.”
  5. I just used my all purpose skillet and pressed the sandwiches down with a lid. (Make sure to get olive oil on both sides of the sandwich)
  6. Lightly toast on both sides over medium heat until the cheese gets all nice and melted.
  7. I also tried one with turkey in it, and it was awesome!
 

Easy Cinnamon Rolls

Easy Cinnamon Rolls

Ingredients
  • 1 (1/4 ounce) package active dry yeast
  • 1 cup warm milk
  • ½ cup granulated sugar
  • ⅓ cup butter
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups flour

Filling:

  • 1 cup packed brown sugar
  • 2½ tablespoons cinnamon
  • 2 tablespoons flour
  • ⅓ cup butter, softened
  • Icing:
  • ½ cup butter
  • 1½ cups powdered sugar
  • ¼ cup cream cheese
  • ½ teaspoon vanilla
  • ⅛ teaspoon salt
Directions:
  1. For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar and 1 cup of the flour. Stir gently, cover and set aside to rise until double in size, about 30-45 minutes.
  2. Add butter, salt, eggs, and remaining flour, mix well.
  3. Turn the dough out onto a lightly floured surface and knead about 5 minutes. Dough will be slightly sticky.
  4. Place in a greased bowl, cover and let rise in a warm place (I put mine in the microwave) about 1 hour or until the dough has doubled in size.
  5. IF YOU HAVE A BREAD MACHINE: Skip the above steps and put ingredients in according to the machine’s directions. Put on the ‘dough’ setting.
  6. Punch dough down and roll out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx ¼ thick.
  7. To make filling, combine the brown sugar, cinnamon and flour in a bowl.
  8. Spread the softened butter over the surface of the dough, then sprinkle the brown sugar mixture evenly over the surface.
  9. Working carefully, from the long edge, roll the dough into a cylinder.
  10. Place seam-side down on a flat surface. Cut the dough into 1¾ inch slices, and place in a lightly greased baking pan (I usually don’t measure the slices, I just cut it into 12 even pieces). You want the rolls to be barely touching, not too crowded. If you’re pan isn’t big enough, just put some in another pan.
  11. Let rise until almost double in size, about 30 minutes (If not baking immediately, cover with plastic wrap and refrigerate overnight. Allow to return to room temperature before baking).
  12. Bake at 375 F for 20-25 minutes or until just golden.
  13. While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. I suggest you make the icing fresh so it’s smooth and fluffy. I made it the night before and stored it in the fridge and I ended up having to add milk and mix again for it to soften up.
  14. When the rolls are done and cooled slightly, spread generously with icing.
 
in Desserts.

How To Make A Holiday Chocolate Bowl

Melt at least Two different types of chocolate into separate bowls. Blow up a balloon and tape it to a bowl. Pour 1st layer of melted chocolate over the balloon. Set the balloon in the refrigerator to harden the chocolate. After the chocolate has hardened, pour the next layer over the 1st layer. Set that in the refrigerator and let it harden some more. Once it is solid, remove from the refrigerator and “pop” the balloon. Carefully remove the bowl and the balloon and Voila! You have a most delicious chocolate bowl to hold those halloween treats.

 
in Desserts.

Peanut Butter Balls Recipe

Peanut Butter Balls Recipe

Ingredients:

3 lbs. powdered sugar
1 lb. margarine or butter
4 cups peanut butter
3 packages chocolate chips
⅓ cake paraffin wax

Directions:

Heat the chocolate chips and paraffin wax in a double boiler until they melt. Combine the powdered sugar, margarine, and peanut butter in a large bowl and mix them with your hands until everything is well blended. Chill for 1/2 hour. Roll the dough into balls and chill them. Then, dip the balls into the melted chocolate, and cool them on wax paper. Store the peanut butter balls in the refrigerator, and try not to eat them all in one sitting!

This recipe makes around 175–200 balls depending on how big you roll them (and how many you eat while making them).