STeller Kitchen

Baking Mix

2017-01-28T07:00:00.000-05:00

This versatile mix is a great helper in the kitchen. You'll be amazed at the number of things you can make with it.

TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 14 servings

Ingredients

3 cups all-purpose flour
5 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cream of tartar
2/3 cup butter-flavored shortening

Directions

In a large bowl, combine the first five ingredients; cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer for up to 6 months.
Quick Baking Mix may be used to prepare the following recipes (also found in Recipe Finder): Cinnamon Coffee Cake, Sausage 'n' Egg Biscuits and Lime Cheesecake. Yield: 3-1/2 cups.

Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.

Nutritional Facts
1/4 cup: 186 calories, 9g fat (2g saturated fat), 0 cholesterol, 312mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 3g protein.

Cinnamon-Apple Pork Chops

2017-01-27T07:00:00.000-05:00

TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

2 tablespoons reduced-fat butter, divided
4 boneless pork loin chops (4 ounces each)
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 medium tart apples, thinly sliced
2 tablespoons chopped pecans

Directions

In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt.
Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops. Yield: 4 servings.

Nutritional Facts
1 pork chop with 2/3 cup apple mixture: 316 calories, 12g fat (4g saturated fat), 62mg cholesterol, 232mg sodium, 31g carbohydrate (25g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fruit, 1 fat.

Black Bean & Corn Quinoa

2017-01-26T07:00:00.000-05:00

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

2 tablespoons canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced fresh cilantro, divided

Directions

In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender.
Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro. Yield: 4 servings.

Note: Look for quinoa in the cereal, rice or organic food aisle.

Nutritional Facts
1-1/4 cups: 375 calories, 10g fat (1g saturated fat), 0 cholesterol, 668mg sodium, 60g carbohydrate (5g sugars, 10g fiber), 13g protein.

Garlic-Ginger Turkey

2017-01-25T07:00:00.000-05:00

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

3 tablespoons brown sugar, divided
2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided
2 tablespoons minced fresh gingerroot
6 garlic cloves, minced
1/2 teaspoon pepper
1 package (20 ounces) turkey breast tenderloins
1 tablespoon cornstarch
1 cup reduced-sodium chicken broth

Directions

Preheat oven to 375°. In a small saucepan, mix 2 tablespoons brown sugar, 2 tablespoon soy sauce, ginger, garlic and pepper.
Place turkey in a 13x9-in. baking dish coated with cooking spray; drizzle with half of the soy sauce mixture. Bake, uncovered, 25-30 minutes or until a thermometer reads 165°.
Meanwhile, add cornstarch and the remaining brown sugar and soy sauce to the remaining mixture in saucepan; stir until smooth. Stir in broth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut turkey into slices; serve with sauce. Yield: 4 servings.

Nutritional Facts
4 ounces cooked turkey with 2 tablespoons sauce : 212 calories, 2g fat (1g saturated fat), 69mg cholesterol, 639mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Gluten-Free Flour Mix

2017-01-24T07:00:00.000-05:00

TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 48 servings

Ingredients

2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour

Directions

In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 cups.

Notes
Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.

Nutritional Facts
1 tablespoon: 29 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 7g carbohydrate (0 sugars, 0 fiber), 0 protein.

Winter Fantasy Cupcakes

2017-01-23T07:00:00.000-05:00

Need an easy decorating idea for cupcakes? Make your own adorable snowmen faces using vanilla frosting, course sugar, chocolate wafers and colored candies.

TOTAL TIME: Prep: 1 hour
MAKES: 24 servings

Ingredients

1 to 2 cans vanilla frosting (16 ounces each)
Cupcakes of your choice

SNOWMEN:

Coarse sugar
Chocolate wafers
Semisweet chocolate chips and miniature semisweet chocolate chips
Orange candy slices
Additional vanilla frosting
Blue food coloring, pearl dragees, blue jumbo diamond sprinkles and edible glitter, optional

Directions

Frost cupcakes, reserving some frosting for decorating as desired.
For snowmen cupcakes: Dip the top of each cupcake in coarse sugar; gently shake off excess sugar. For stovepipe hats, microwave chocolate wafers for a few seconds to slightly soften as needed. Use a serrated knife to cut two narrow strips from opposite sides of each wafer. (Large center piece will form crown of hat; one strip will form the brim.)
Add chips and mini chips to cupcake to form eyes and mouth. Cut a small piece of orange slice to form the nose.
Stick brim of hat, rounded side up, into top of cupcake; insert hat crown into the top edge. Secure with additional frosting. Color frosting if desired; place in a resealable plastic bag. Cut a small hole in corner of bag. Pipe a decorative hat band; add dragees and sprinkles if desired. Sprinkle cupcakes with glitter if desired. Yield: varies.

Confetti Kielbasa Skillet

2017-01-22T07:00:00.000-05:00

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

1 tablespoon canola oil
7 ounces smoked turkey kielbasa, cut into 1/4-inch slices
1 medium onion, halved and sliced
1/2 cup sliced baby portobello mushrooms
2 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
3/4 teaspoon Mrs. Dash Garlic & Herb seasoning blend
1 can (15 ounces) no-salt-added black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
1 cup frozen corn
1/2 cup chopped roasted sweet red peppers
4 teaspoons minced fresh cilantro

Directions

In a large skillet, heat oil over medium-high heat. Add kielbasa, onion and mushrooms; cook and stir 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
Add broth and seasoning blend, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated. Stir in remaining ingredients; heat through. Yield: 4 servings.

Nutritional Facts
1-1/4 cups: 347 calories, 9g fat (1g saturated fat), 31mg cholesterol, 692mg sodium, 45g carbohydrate (4g sugars, 7g fiber), 18g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.

Waffle Mix

2017-01-21T07:00:00.000-05:00

Thanks to apple pie spice and cinnamon, finicky eaters won't mind the heart-healthy use of whole wheat flour in these wonderful waffles. Give away half of the mix…and keep the other half for yourself!

TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 18 servings

Ingredients

4-1/2 cups all-purpose flour
3 cups whole wheat flour
2/3 cup sugar
1/4 cup baking powder
1 tablespoon apple pie spice
1 teaspoon salt
1 teaspoon ground cinnamon

ADDITIONAL INGREDIENTS:

1 cup 2% milk
1 egg
2 tablespoons canola oil

Directions

In a large bowl, combine the first seven ingredients. Store in an airtight container for up to 2 months. Yield: 6 batches (1-1/3 cups each).
To prepare waffles: Place 1-1/3 cups waffle mix in a large bowl. In another bowl, whisk the milk, egg and oil. Stir into dry ingredients just until moistened.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Yield: 6 waffles per batch.

Flaky Italian Biscuits

2017-01-20T07:00:00.000-05:00

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

2 cups Biscuit Baking Mix
1 teaspoon Italian seasoning
1/2 cup half-and-half cream

Directions

In a small bowl, mix biscuit baking mix and Italian seasoning; stir in cream just until moistened. Turn onto a lightly floured surface; knead gently 10 times. Pat or roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter.
Place 2 in. apart on an ungreased baking sheet. Bake at 425° for 13-16 minutes or until golden brown. Serve warm. Yield: 8 biscuits.

Rosemary Butternut Squash Lasagna

2017-01-19T07:00:00.000-05:00

TOTAL TIME: Prep: 30 min. Bake: 50 min. + standing
MAKES: 8 servings

Ingredients

9 uncooked whole grain lasagna noodles
1 medium butternut squash (about 3 pounds), peeled and cut crosswise into 1/4-inch slices
2 tablespoons olive oil
1 teaspoon salt, divided
6 tablespoons all-purpose flour
4 cups fat-free milk
6 garlic cloves, minced
1 tablespoon minced fresh rosemary
1-1/3 cups shredded Parmesan cheese

Directions

Preheat oven to 425°. Cook noodles according to package directions; drain.
In a large bowl, combine squash, oil and 1/2 teaspoon salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 10-15 minutes or until tender; remove from oven. Reduce heat to 375°.
Place flour and remaining salt in a large saucepan; gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Stir in garlic and rosemary.
Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1/3 cup cheese, a third of the squash and 1 cup sauce. Repeat layers twice. Sprinkle with remaining cheese.
Cover and bake 40 minutes. Uncover; bake 10 minutes or until bubbly and top is lightly browned. Let stand 10 minutes before serving. Yield: 8 servings.

Nutritional Facts
1 piece: 275 calories, 8g fat (3g saturated fat), 12mg cholesterol, 577mg sodium, 40g carbohydrate (9g sugars, 6g fiber), 14g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat-free milk, 1/2 fat.

Cinnamon-Sugar Scones

2017-01-18T07:00:00.000-05:00

TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 8 servings

Ingredients

3 cups Biscuit Baking Mix
1/4 cup sugar
1/2 cup vanilla yogurt
1/3 cup 2% milk
1 tablespoon vanilla extract
1 cup cinnamon baking chips or semisweet chocolate chips
Cinnamon sugar or coarse sugar

Directions

Preheat oven to 375°. In a large bowl, mix Biscuit Baking Mix and sugar. In another bowl, whisk yogurt, milk and vanilla; stir into dry ingredients just until moistened. Stir in chips. Turn onto a lightly floured surface; knead gently 10 times.
Pat into a 9-in. circle. Sprinkle with cinnamon sugar. Cut into eight wedges. Place wedges on an ungreased baking sheet. Bake 20-25 minutes or until golden brown. Serve warm. Yield: 8 scones.

Italian Sausage-Stuffed Zucchini

2017-01-17T07:00:00.000-05:00

TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko (Japanese) bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

Directions

Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender.
In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells.
Place in two ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. Yield: 6 servings.

Nutritional Facts
2 stuffed zucchini halves: 206 calories, 9g fat (3g saturated fat), 39mg cholesterol, 485mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.

Biscuit Baking Mix

2017-01-16T07:00:00.000-05:00

You need just four common pantry staples to put together this versatile mix. Use it in recipes that call for store-bought baking mix. It's the key to lightly browned biscuits as well as to chunky dumpling soup.

TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 48 servings

Ingredients

9 cups all-purpose flour
1/4 cup baking powder
1 tablespoon salt
2 cups shortening

Directions

In a large bowl, mix the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer for up to 8 months. Yield: 12 cups.

Nutritional Facts
1/4 cup mix: 159 calories, 8g fat (2g saturated fat), 0 cholesterol, 248mg sodium, 18g carbohydrate (0 sugars, 1g fiber), 2g protein.

Dark Chocolate Buttercrunch

2017-01-15T07:00:00.000-05:00

This recipe requires few ingredients and little effort, but the result is superb, making it appear you slaved over a hot stove all afternoon. What's more, this candy is so rich that a few pieces go a long way, making it ideal for holiday gift bags. For those of you unfamiliar with buttercrunch, it's a lot like a Heath Bar. And, like a Heath Bar, not only is it tasty candy; it's delicious crunched up and stirred into ice cream, or mixed into whipped cream and spread between layers of a chocolate cake.

Ingredients

1 cup (16 tablespoons) unsalted butter
1/2 teaspoon salt
1 1/2 cups sugar
3 tablespoons water
1 tablespoon light corn syrup
2 cups diced pecans or slivered almonds, toasted
2 2/3 cups semisweet or bittersweet chocolate, finely chopped; or chocolate chips

Instructions

In a large, deep saucepan, melt the butter. Stir in the salt, sugar, water, and corn syrup, and bring the mixture to a boil. Boil gently over medium heat, without stirring, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer). The syrup will bubble without seeming to change much for awhile, but be patient; all of a sudden it will darken, and at that point you need to take its temperature and see if it's ready. (If you don't have a thermometer, test a dollop in ice water; it should immediately harden to a brittleness sufficient that you'll be able to snap it in two, without any bending or softness). This whole process should take about 10 to 12 minutes. Pay attention; too long on the heat, and the syrup will burn.
While the sugar mixture is gently bubbling, spread half of the nuts, in a fairly closely packed, even single layer, on a lightly greased baking sheet (a half sheet pan works well here). Top with half the chocolate.
When the syrup is ready, pour it quickly and evenly over the nuts and chocolate. Immediately top with the remaining chocolate, then the remaining nuts.
Wait several minutes, then gently, using the back of a spatula, press down on the chocolate-nut layer to spread the chocolate around evenly.
While the candy is still slightly warm, use a spatula to loosen it from the baking sheet. When cool, break it into uneven chunks.
Store cooled candy tightly wrapped; it'll stay fresh for a couple of weeks at room temperature. Freeze for longer storage.
Yield: about 24 big bite-sized pieces.

Chocolate-Peanut Butter Granola Bar

2017-01-14T07:00:00.000-05:00

Ingredients

Nonstick cooking spray
1 cup regular rolled oats
1/4 cup light-color corn syrup
1/4 cup peanut butter
3 tablespoons packed brown sugar
2 tablespoons butter
2 tablespoons honey
1 tablespoon vanilla
1/2 teaspoon salt
2 cups crisp rice cereal
3/4 cup coarsely broken pretzel sticks
1/4 cup toasted wheat germ
2 tablespoons chia seeds
1/4 cup miniature semisweet chocolate pieces

Directions

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Coat foil with cooking spray; set aside. Spread oats in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until toasted, stirring twice. Remove from oven; let cool. Reduce oven temperature to 300 degrees F.
Meanwhile in a small saucepan combine the corn syrup, peanut butter, brown sugar, butter, and honey. Heat and stir over medium heat just until peanut butter and brown sugar are melted. Remove from heat. Stir in vanilla and salt.
In a large bowl combine the toasted oats, rice cereal, pretzels, wheat germ, and chia seeds. Stir to combine. Pour corn syrup mixture over oat mixture. Stir to combine.
Press oat mixture into the prepared baking dish. Sprinkle chocolate pieces evenly over the top. Press chocolate pieces firmly into oat mixture. Bake for 12 to 15 minutes or until firm. Cool completely in pan on a wire rack.

TO MAKE AHEAD: Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Make-Ahead Sausage, Mushroom, and Polenta Bake

2017-01-13T07:00:00.000-05:00

Ingredients

1 pound bulk Italian sausage
1 medium fresh jalapeno chile pepper, seeded and finely chopped* (optional)
2 cloves garlic, minced
1 24 ounce jar marinara sauce
1 tablespoon olive oil
4 cups chopped fresh mushrooms
3/4 cup thinly sliced green onions (6)
2 cloves garlic, minced
1 teaspoon snipped fresh rosemary
1/2 cup whipping cream
1/4 cup dry white wine or chicken broth
1/2 teaspoon salt
4 cups chicken broth
1/2 cup water
2 teaspoons dried Italian seasoning, crushed
1 1/2 cups cornmeal
2 cups shredded smoked provolone cheese (8 ounces)

Directions

In a large skillet cook sausage, jalapeno pepper (if desired), and the 2 cloves garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in marinara sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring frequently.
In another large skillet heat oil over medium heat. Add mushrooms, green onions, the 2 cloves garlic, and rosemary. Cook about 5 minutes or until mushrooms are tender and liquid is evaporated, stirring occasionally. Stir in whipping cream, wine, and salt. Cook over low heat about 10 minutes or until mixture is thickened, stirring occasionally.
For polenta, in a large saucepan bring broth, the water, and Italian seasoning to boiling. Slowly add cornmeal, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook for 8 to 10 minutes or until mixture is thickened, stirring occasionally.
Meanwhile, grease a 3-quart rectangular baking dish. Spread half of the sausage mixture in the bottom of the prepared baking dish.
Working quickly, spread half of the polenta over sausage mixture in dish. Top with mushroom mixture and half of the cheese. Quickly spread the remaining polenta over top as evenly as possible. Top with the remaining sausage mixture and the remaining cheese. Cool completely.
Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month.
To serve, thaw in the refrigerator overnight (casserole may still be a bit icy). Preheat oven to 350 degrees F. Remove plastic wrap; re-cover with foil. Bake about 1 1/2 hours or until heated through. Let stand for 10 minutes before serving.

Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Peach-Prosciutto Cornmeal Muffins

2017-01-12T07:00:00.000-05:00

Savory prosciutto and sweet, juicy peaches come together beautifully in these morning muffins. If peaches aren't in season, frozen ones will work just fine.

Ingredients

1 cup yellow cornmeal
3/4 cup all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup half-and-half or light cream
2 eggs
1/4 cup butter, melted and cooled
1 cup chopped fresh or frozen unsweetened peaches
4 ounces thinly sliced prosciutto, chopped

Directions

Preheat oven to 400 degrees F. Grease twelve 2 1/2-inch muffin cups; set aside. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt; set aside.
In a medium bowl whisk together half-and half, eggs, and melted butter. Stir in peaches and prosciutto. Add peach mixture to cornmeal mixture; stir just until combined. Divide batter among prepared muffin cups.
Bake for 14 to 15 minutes or just until the edges are golden. (To serve today, omit Steps 4 and 5 and serve warm.)
Let muffins cool completely. Place in an airtight container; cover. Freeze for up to 3 months. Thaw muffins, covered, at room temperature.
Preheat oven to 300 degrees F. Wrap muffins in foil. Bake about 15 minutes or until heated through.

Eggplant-Beef Pasta Bake

2017-01-11T07:00:00.000-05:00

Ingredients

1 tablespoon olive oil
4 cups peeled (if desired) and chopped eggplant
8 ounces extra-lean ground beef
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 14 1/2 ounce can no-salt-added diced tomatoes, undrained
1 8 ounce can tomato sauce
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
8 ounces dried multigrain penne pasta
1/2 cup shredded part-skim mozzarella cheese (2 ounces)

Directions

In a large nonstick skillet heat oil over medium-high heat. Add eggplant; cook until tender, stirring frequently. Remove from skillet. Add ground beef, onion, and garlic to skillet. Cook until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in eggplant, tomatoes, tomato sauce, basil, oregano, salt, and crushed red pepper. Spread mixture in a shallow baking pan to cool quickly.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again. Stir pasta into meat mixture.
Line a 2-quart baking dish or 8x8x1 3/4-inch square disposable foil pan with a triple layer of plastic wrap, extending the wrap to one side so there is enough to cover when folded back over dish. Transfer meat mixture to the prepared baking dish. Fold plastic wrap over food, then wrap dish completely in foil. Freeze for up to 4 months
To serve, remove foil from baking dish. Lift frozen food out of dish and remove plastic wrap; return food to dish. Cover with foil and thaw in the refrigerator overnight.
Preheat oven to 350 degrees F. Bake, covered, about 75 minutes or until heated though (165 degrees F), stirring mixture once halfway through baking. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.

Nutty Chocolate Chip Pancakes

2017-01-10T07:00:00.000-05:00

Ingredients

1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
2 1/4 cups buttermilk or sour milk*
3 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup miniature semisweet chocolate pieces
1/2 cup toasted chopped walnuts
Whipped cream
Fresh raspberries or sliced strawberries (optional)

Directions

In a large bowl stir together flour, cocoa powder, sugar, baking soda, and salt. Make a well in the center of flour mixture. In a medium bowl combine egg, buttermilk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in chocolate pieces and walnuts.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 2 to 3 minutes on each side or until pancakes are browned, turning over when surfaces are bubbly and edges are slightly dry. Cool completely.
Layer pancakes between sheets of waxed paper in a freezer container or bag; seal and freeze for up to 2 months.
To serve, preheat oven to 350 degrees F. Place frozen pancakes on a baking sheet. Bake about 10 minutes or until warm. (Or heat in a toaster until warm.) Top with whipped cream and, if desired, fresh berries.

Tip: To make 2 1/4 cups sour milk, place 7 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

Butternut Squash Mac and Cheese

2017-01-09T07:00:00.000-05:00

All the fixings of incredible mac and cheese-pasta, crispy bacon, caramelized onions, and a creamy-sharp cheese sauce-mingle perfectly with butternut squash.

Ingredients

12 ounces dried rigatoni
1 1/2 pounds butternut squash, peeled, seeded and cut into chunks (3 1/2 cups)
2 3/4 cups milk
1/4 cup all-purpose flour
8 ounces smoked Gruyere cheese, shredded (2 cups)
8 slices bacon
2 small sweet onions, cut into chunks
3 ounces sourdough bread
2 tablespoons butter, melted
fresh flat-leaf Italian parsley

Directions

Preheat the oven to 425 degrees F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.
Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.
Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.
Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.
Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
Place bread in a food processor and pulse with two or three on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. over Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.

Energizing Mocha-Almond Smoothies

2017-01-08T07:00:00.000-05:00

Coffee or smoothie? No need to choose just one when you can blend up a batch of this brilliant beverage that includes cocoa, instant espresso, a banana and a couple hidden vegetables.

Ingredients

3/4 cup 1-inch pieces peeled rutabaga or parsnip
3/4 cup 1-inch pieces peeled eggplant
1/2 cup boiling water
2 teaspoons instant espresso coffee powder
1/4 cup packed brown sugar
1 1/2 cups vanilla-flavor or original almond milk, chilled
1 banana, peeled and cut up
3 tablespoons almond butter or peanut butter
2 tablespoons unsweetened cocoa powder
1 cup ice cubes

Directions

In a small saucepan cook rutabaga and eggplant in enough boiling water to cover, about 15 minutes or until very tender. Drain and rinse with cold water to cool quickly.
Meanwhile, in a small bowl combine the boiling water and the espresso powder. Stir until dissolved. Add brown sugar; stir until sugar is dissolved. Cover and chill while vegetables cook.
In a blender combine rutabaga mixture, brown sugar mixture, almond milk, banana, almond butter, and cocoa powder. Cover and blend until very smooth, stopping and scraping sides of blender as needed. Add ice cubes. Cover and blend until smooth.
Pour into tall glasses and serve immediately.

MAKE-AHEAD TIP: Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill for up to 3 days or freeze for up to 6 months. If frozen, thaw in the refrigerator. Stir well before serving.

Cornmeal-Sage Biscuits and Sausage Gravy

2017-01-07T07:00:00.000-05:00

Ingredients

2 2/3 cups all-purpose flour
1/3 cup cornmeal
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons finely chopped green onion (1)
1 teaspoon finely snipped fresh sage or 1/4 teaspoon dried sage, crushed
3/4 cup butter
1 1/4 cups buttermilk or sour milk* or 1 cup milk
1 recipe Sausage Gravy
Chopped green onions (optional)

Directions

Preheat oven to 450 degrees F. In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts.
Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet. Cool slightly.
To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions.

TIP: To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

TO MAKE AHEAD: Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months. Prepare sausage gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350 degrees F. Place biscuits on a baking sheet. Bake for 10 minutes. In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.

Sausage Gravy

Ingredients

1 1/2 pounds bulk pork sausage
1 cup chopped onion (1 large)
1/4 cup all-purpose flour
3 cups milk
Salt and ground black pepper
2 teaspoons snipped fresh thyme (optional)

Directions

In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain. Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.

Toasted Marshmallow No Bake Cheesecake

2017-01-06T07:00:00.000-05:00

INGREDIENTS

Rice Krispie Treat Crust

3 TBSP unsalted butter
½ tsp. vanilla extract (I used Rodelle)
6 cups Rice Krispies Cereal
10 oz. mini marshmallows

Vanilla Bean Toasted Marshmallow Cheesecake

1 envelope unflavored gelatin
¼ cup granulated sugar
1 cup boiling water
16 oz. cream cheese, at room temperature
3 oz. marshmallow fluff
4 oz. mini marshmallows, toasted (I used my BonJour Crème Brûlée Chef’s Professional Culinary Torch with Fuel Gauge ) or put under the broiler to turn brown
1 vanilla bean (I used Rodelle), cut, seeds removed, pod discarded
½ tsp. vanilla bean paste or extract (I used Rodelle)

INSTRUCTIONS

For the Rice Krispie Crust:

Spray a 10-inch spring form pan with baking spray. Set aside.
Melt the butter over low heat in a large heavy bottom pot, I used my Le Creuset.
Add marshmallows and stir until completely melted.
Remove from heat and add vanilla and mix until incorporated.
Add the cereal and mix until well coated.
Form the rice krispie treats into the spring form pan, starting with the bottom and then the sides. You might have a little left over…just eat it.

For the cheesecake:

Mix the sugar and gelatin in a small bowl.
Add boiling water and let sit for 5 minutes while gelatin dissolves.
Using a stand mixer with a paddle attachment beat the cream cheese, vanilla bean, and vanilla bean paste until soft and creamy.
Add the marshmallow fluff and the toasted marshmallows and beat until fully incorporated. You will have lumps from the toasted marshmallows, that’s okay.
Gradually add the gelatin mixture. It’s going to look like soup at the end…don’t panic.
When all the gelatin is fully incorporated transfer mixture in the bowl to the fridge and let chill for 45 minutes.
Remove from fridge and mix vigorously to get smooth again. It should have thickened up.
Pour into prepared Rice Krispie Treat Crust and smooth evenly with spatula. You can top with more toasted marshmallows for garnish if you want.
Put back in fridge for at least 4 hours to fully set up.

Mini Red Velvet S’more Tarts

2017-01-05T07:00:00.000-05:00

Ingredients

6 premade mini pie crusts
1 cup heavy cream
8 ounces good quality milk chocolate, chopped
2 ounces salted butter
red food coloring
marshmallow fluff

Instructions

Place pie crusts on a baking sheet or cookie sheet. Set aside.
In a small saucepan, heat the cream over medium high heat. Heat until just starting to boil, and quickly turn off heat. Stir in chocolate chips and butter, stirring constantly until fully combined and smooth. Coupons
Add in food coloring until the color you desire. For me it was about 10 drops. Stir to fully combine.
Pour the chocolate mixture into each pie crust. Chill for a minimum of 2 hours or until chocolate has set.
Spoon marshmallow fluff onto the top of each tart. Place sheet under the broiler to toast the fluff. Watch closely as this can happen very quickly. For me it was about 1 minute, but it will vary with ovens.
Serve immediately, or chill until ready to serve.

Pizza Lettuce Wraps

2017-01-04T07:00:00.000-05:00

Ditch the crust, and opt for Bibb lettuce leaves to hold all your favorite pizza toppings.

Ingredients

1 cup cherry tomatoes or grape tomatoes, quartered
1 cup canned cannellini beans, rinsed and drained
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
1 ounce thinly sliced, cooked turkey pepperoni, chopped (1/4 cup)
1/4 cup snipped fresh basil
1 tablespoon snipped fresh oregano
8 large bibb lettuce leaves

Directions

In a medium bowl combine tomatoes, beans, cheese, pepperoni, basil, and oregano. Divide tomato mixture among lettuce leaves. Roll up or leave open as cups.