RAVIOLI’S OR PENNE PASTA WITH BUTTERNUT SQUASH OR PUMPKIN

1 (2 pound) butter nut squash peeled and seeded and cut into 1 inch pieces
1 lb. penne pasta or 1 1/2 lbs mushroom or cheese ravioli’s
4 Tablespoons extra virgin olive oil
1/3 pound pancetta or bacon, cut into a fine dice
2 shallots, thinly sliced crosswise
10 sage leaves chopped or torn
½ cup Romano cheese grated
Salt and Pepper
Grated nutmeg and 2 Tblsp. butter

Preheat oven to 400 degrees. Place squash on a baking sheet and tossed with 1
tablespoon of EVOO. Season with salt. Roast in the oven for about 15-20 minutes, or till tender.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook al dente.
Do not over cook pasta. Drain pasta and reserve ½ cup pasta water. Set Aside.

Heat a large skillet over medium heat. Add the pancetta and cook until crisp. Add
shallots and sage. Cook until the shallots are soft. Add the pasta and squash and some
grated nutmeg and 2 tablespoon butter, grated cheese and black pepper. Gently toss
everything together. If using bacon instead of pancetta drain the fat before adding the
shallots and sage.

7 Layer Bars

7 Layer Bars

1 cube butter
1 1/2 cups graham cracker crumbs
1 cup coconut
1 small pkg (6oz) butterscotch morsels
1 small pkg (6 oz) semi sweet chocolate chips
1 cup nuts chopped fine (optional 7th layer)
1 can Eagle brand sweetened condensed milk

Melt butter in 9 x 13 pan. Sprinkle the crumbs, coconut, chips & nuts over all, in order. You could also add 1 1/2 cups mini marshmallows, if desired. Drizzle sweetened condensed milk over all. Bake in 350 over for 25 minutes.

Sourdough Bruschetta

1 (12-16oz) sourdough baguette

2 garlic cloves, halved plus 1 T. minced garlic

5 T extra virgin olive oil

1/4 cup grated Parmigiano-Reggiano, plus more for garnish

2 cups diced Roma tomatoes

1/3 cup thinly sliced fresh basil leaves, plus more for garnish

2 T. balsamic vinegar

1/2 tsp. sea salt

1 tsp. freshly ground black pepper

Preheat oven to 350 degrees.

Cut the baguette in half lengthwise, place on a sheet tray & bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 oz. of the olive oil & sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese. In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt & pepper. Mix thoroughly & let sit for 5 minutes at room temperature.

Removed baguette from oven & top with the tomato mixture. Garnish with basil & Parmigiano-Reggiano.

Guy Fieri-Food Network

Apple-Ham Grilled Cheese

1 cup chopped tart apples

1/3 cup mayo

1/4 cup finely chopped walnuts (optional)

8 slices cheddar cheese

8 slices sourdough bread

4 slices fully cooked ham

Combine apples, mayo & walnuts. Place a slice of cheese on four slices of bread. Layer each with 1/3 cup of the apple mixture, a slice of ham & another slice of cheese; cover with remaining bread. Butter the outsides of the sandwiches. Cook in a large skillet over medium heat on each side until bread is golden brown & cheese is melted.

4 servings

Breaded Ranch Chicken

3/4 cup crushed cornflakes

3/4 cup grated Parmesan cheese

1 envelope ranch salad dressing mix

8 boneless skinless chicken breast halves (2lb.)

1/2 cup butter, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese & salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9x13 dish. Bake, uncovered, at 350 degrees for 45 minutes or until chicken juices run clear.

8 servings

Banana Muffins

3 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 Tbsp pure vanilla extract
4 ripe bananas, peeled and coarsely mashed

Set the oven to 325 degrees. Line 24 muffin cups with paper liners.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly.

Note: When filling muffin cups, use a cookie scoop. You will get the same amount in each cup and then everything cooks evenly.

via: Rookie Cookie

Sweet & Sour Pasta Salad

1 pkg. (16oz) tricolor spiral pasta

1 medium red onion, chopped

1 medium tomato, chopped

1 medium cucumber, peeled, seeded & chopped

1 medium green pepper, chopped

2 T. minced fresh parsley

Dressing:

1 & 1/2 cups sugar

1/2 cup vinegar

1 T. ground mustard

1 tsp. salt, optional

1 tsp. garlic powder

Cook pasta according to package directions, drain & rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper & parsley; set aside. In a saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad & toss to coat. Cover & refrigerate for 2 hours. Serve with a slotted spoon.

Cinnamon Pull Aparts

2 cans refrigerated biscuits(10 each)
1 stick butter (melted)
1 & 1/4 cup sugar
1 TBSP cinnamon
Directions:

Preheat oven to 350
Grease a round pie pan. Melt butter in a small bowl. Mix cinnamon and sugar together in another bowl. Separate dough and tear each biscuit in half and dip in melted butter. Then roll it in the cinnamon and sugar mixture, until it is completely coated. Place in the pie pan and squish them close, it should fill the bottom of the pan. Pour remaining melted butter (from bowl) over biscuits.

Bake at 350 for 25-28 minutes or until top is a little crispy.

Remove from oven and sit for 5 minutes. Place a large plate upside down over the pie pan and flip the biscuits out onto it. Enjoy!

Serves 6-8

Chicken Yogurt Enchilada Bake

1/4 cup butter

1/4 cup flour

2 cups regular strength chicken broth

1 cup unflavored yogurt

2 cups shredded jack cheese (8 oz.)

1 small chopped onion

1 (7 oz.) can diced green chilies

12 corn tortillas

2 cups cooked & cubed chicken pieces

1/4 cup thinly sliced green onion

In a 2 quart pan, melt butter over medium heat. Add flour & whisk until bubbly. Whisk in broth, stir until it comes to a boil. Remove from heat. Stir in yogurt & chilies. Cover bottom of a 9 x 13 pan with 1/3 of the sauce.

Quickly dip tortillas in water. Drain briefly & cut into 1" strips. Scatter 1/2 of the tortillas over the sauce in the 9 x 13 pan, then cover evenly with all of the chicken & chopped onion & 2/3 of the cheese. Pour 1/3 of the sauce over entire mixture. Top with the remaining 1/2 tortillas, 1/3 sauce & 1/3 cheese. Cover dish with foil & bake at 400 degrees until hot in the center (about 30 minutes).

Sprinkle with green onions.

Serves 8-10

Enchilada Pie

1 lb. hamburger

1/4 tsp. cumin

1/2 onion, chopped

1/2 clove garlic, minced

1/2 tsp. salt

1 can tomato soup

1 & 1/2 tsp. chili powder

1 can Las Palmas Enchilada sauce

1 package corn tortillas

1 cup grated cheese

Brown hamburger with onion & garlic. Drain. Add undiluted tomato soup, seasonings & enchilada sauce. Simmer 10 minutes. Butter 6 tortillas & place buttered side down in a 9 x 13 pan. Spread half of the meat sauce & cheese over tortillas. Lay remaining 6 tortillas over top & repeat with meat & cheese. Bake at 325 degrees for 20-25 minutes.

*May be made the night before, kept in refrigerator, covered with foil.

Chocolate-Orange Muffins

2 cups all-purpose flour
1 cup chocolate chips
¼ cup sugar
1 T. baking powder
½ tsp. salt
½ cup orange juice
½ cup milk
1/3 cup vegetable oil
1 large egg
1 tsp. grated orange peel
Preheat oven to 400 degrees. Grease 12 standard size muffin-pan cups or line with paper liners. Mix together flour, chocolate chips, sugar, baking powder, & salt.
Mix together orange juice, milk, oil, egg & orange peel.
Make a well in the center of the flour mixture. Add milk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. (Do not over mix.)
Spoon batter into prepared pan, filling cups ¾ full. Bake muffins until tops are firm & golden, 20 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.
Makes 1 dozen muffins.

Rhubarb Pie

Mix together:

2 cups rhubarb (cut in 1" pieces)

1 cup sugar, mixed with 1/3 cup flour

Add 1 egg to dry mix and mix together.

Add 1/2 can crushed pineapple and about 1 T. tapioca

Mix all together well and pour into pie crust.

Pour into 9" pie shell & cover with top pie crust.

Make slits to let out steam.

Bake for 10 minutes at 425 degrees, then turn oven to 350 degrees. Continue baking for 45 minutes.

Makes one 9" pie. Serves 8-10

Recipe from Grandma Altop

Creamy Tortellini with Ham and Asparagus

1 pkg. frozen or refrigerated cheese tortellini

2 cups 1" long pieces fresh asparagus (about 1lb.)

1 1/2 cups thin julienne strips ham

2 (10 oz.) containers light Alfredo sauce (or make Alfredo sauce from recipe below)

2 T. refrigerated pesto sauce

shredded Parmesan cheese

Cook tortellini according to package directions. Add asparagus the last 203 minutes of cook time. Drain well & add ham, Alfredo sauce and pesto to the pot. Cook over low heat for 2-3 minutes or until all ingredients are warmed. Serve with Parmesan cheese.

Homemade Alfredo Sauce

1 cup half & half or heavy cream

4 T. butter

1 cup Parmesan cheese

3 cloves garlic, pressed

Melt butter in saucepan over medium high heat. Add the garlic & saute' for a minute. Add the half & half or heavy cream. Heat thoroughly, but do not boil. Gradually add Parmesan cheese. Stir continuously until cheese is melted. Salt to taste, if desired.

Serves 4

Recipe from Kathy Jensen

Chicken Pesto Pasta

• 3/4 cup heavy cream
• 1/4 cup pesto
• 1/4 cup grated Parmesan
• salt and pepper to taste
• 1/2 box cooked pasta
• 3 cups cooked chicken, shredded or cubed

Method:
Cook and prep your chicken and pasta to your liking and combine in a bowl. Set aside.
For the sauce, bring your heavy cream to a boil, stirring constantly, it will come to a boil fast. Let this boil on medium heat for 4-5 minutes until it thickens up. Add your pesto and stir. Add your Parmesan and stir until most of the cheese is melted in the sauce. Add your salt and pepper, not too much as the pesto and cheese have a lot of flavor by themselves.
Pour your pesto cream sauce over the chicken and pasta, and stir to combine.
makes 4 servings

Oreo Truffles

• 1 (1 pound, 2 ounce) package Oreo cookies
• 1 (8 ounce) package cream cheese, room temperature
• 2 (8 ounces) packages milk chocolate chips--get a high quality chocolate chip. It makes all the difference.

Line two large baking sheets with either wax paper, parchment or a silpat.

In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs.
Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).

Using your hands, roll into walnut-size balls. If the dough becomes too soft to work, place the remaining mixture back into the refrigerator to harden up.
Place Oreo balls on the lined baking sheet and refrigerate for 45 to 60 minutes.
Melt chocolate chips in a double boiler or use the microwave. (I used the microwave!)

(Use either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If the chocolate is not runny enough to easily coat the Oreo balls, microwave it again in 10 to 20 seconds intervals. Check and stir after each addition of time. Stir the chocolate until completely melted.)

To coat the truffle balls with the melted chocolate, use a slotted spoon and a normal spoon. Dip each Oreo ball into the melted chocolate, allowing the excess to drip back into the bowl. Place the Oreo truffle balls onto the baking sheet you have prepared.

*if the chocolate gets too hard to dip well, reheat it in the microwave.

Let the truffles harden in the refrigerator and keep them refrigerated prior to serving.

Grilled Cheese Reinvented

sourdough bread

pepperjack cheese

cooked bacon

very thin apple slices (fuji were great!!)

lightly salted avocado

This was SO GOOD!! You have to try it!! Sorry for the bad picture, I was so hungry, I just snapped a quick one!

recipe via: just cook already

Playdough (cooked)

1 cup flour

1/2 cup salt

1 T. oil

1 cup water (food coloring added)

2 tsp. cream of tartar

Stir over low heat until it forms a ball. Take out of pan & knead on counter. Keep refrigerated after each use.

Orzo Salad

Vinaigrette

Whisk:

1/4 cup red wine vinegar

2 T fresh lemon juice

1 tsp. honey

Gradually whisk in 1/2 cup olive oil

add salt & pepper

Cover & chill.

May be made 2 days prior.

Bring 6 cups chicken broth to a boil. Stir in 1 lb. Orzo, reduce heat to medium. Cover pan partially. Cook until tender, stirring occasionally. Drain, then transfer to a large, wide bowl. Toss. Once cool add:

1 cup grape tomatoes, halved

7 oz. crumbled feta cheese

1 cup chopped, fresh basil

1 cup chopped green onions

Toss all together, add vinaigrette. May need more salt & pepper.

Serve at room temperature.

** May add 1/2 cup nuts (pine nuts or slivered almonds)

Mandarin Salad

romaine lettuce

spinach

iceberg lettuce (optional)

red onion, cut very fine

strawberries (whole, halved or quartered, depending on size)

or

mandarin oranges

or

red grapes

sliced or diced slivered almonds (toasted)

Dressing:

1 cup Mayo (not Miracle Whip)

1/2 cup sugar

1/4 cup red wine vinegar

1 T. poppy seeds

Make dressing ahead. Toss just before serving.