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.