Pesto Ravioli with Chicken

Pesto Ravioli with Chicken

2 tsp. olive oil

1 lb. of chicken- (I use a rotisserie chicken, shredded)3/4 cups chicken broth
1 package of cheese ravioli
3 small zucchini's, cut into thin slices
1 large red bell pepper, thinly sliced and de-seeded
1/4 cup basil pesto
fresh Parmesan cheese

In a large sacue pan, heat oil over medium high heat. Cook chicken in oil about 4 minutes turning occasionally until brown. Remove chicken from skillet. (If using a rotisserie chicken, skip this part completely. Have the chicken ready for the last step.)
Add broth and ravioli to pan. Heat to boiling and then reduce heat. Cover and simmer about 4 minutes or until ravioli is done.
Stir in zucchini, bell pepper and chicken into ravioli. Cook over medium heat about 3 minutes, stirring occasionally until veggies are tender. Toss with pesto and sprinkle with cheese.

Spinach Artichoke Tortellini Bake

Spinach Artichoke Tortellini Bake
from the Rachael Ray Show

Serves 6

2 pounds fresh or frozen ricotta-filled tortellini
salt
2 tablespoons butter
2 cloves garlic, finely chopped
2 cups milk
a few grates fresh nutmeg
1 10-ounce box frozen chopped spinach, defrosted and excess water squeezed out
1 13.75 oz can artichoke hearts, or 1 10-ounce box frozen quartered artichoke hearts, defrosted
ground black pepper
1/2 cup shredded Asiago cheese
1/2 cup grated Parmesan
1/2 cup mozzarella cheese

Preheat broiler.

Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.

While the pasta is working, place a large skillet over medium-high heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through.

Add the reserved tortellini to the skillet and toss to coat. Transfer everything to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.

Grandma Yvonne’s Soft Gingersnap Cookies

Grandma Yvonne’s Soft Gingersnap Cookies
Amber Herzog
1 ½ Salad Oil
1 cup granulated sugar
1 cup brown sugar
½ cup molasses
2 eggs

Cream together all the above.

4 cups flour
1 tsp. ground cloves
1 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
4 tsp. baking soda

Sift together dry ingredients and add to the moist ingredients. Roll dough into balls. Roll balls into sugar. Bake at 375 degrees for 6 minutes. They may not look done at 6 minutes, but they are.

Cranberry Coffee Cake

Cranberry Coffee Cake
Lindsay Moore

This coffee cake is one of my absolute favorite
things! Perfect for Christmas morning, or anytime. (From my mother's
kitchen, of course!)

1 t baking powder
1 t baking soda
2 c flour
1/2 t salt
1/2 c butter
1 c sugar
2 eggs
1 c sour cream
1 t almond extract
17 oz. can whole cranberry sauce
half to one c chopped nuts (to taste)

Preheat oven to 350 degrees. Grease and flour a tube pan.

Combine dry ingredients and set aside. Cream butter and sugar, then
add eggs and mix well. To creamed mixture, add dry ingredients
alternately with sour cream. Add almond flavoring.

Using about 1/3 of the batter, spread a layer in the pan, then layer
half the cranberry sauce, then the next 1/3 of batter, then the
remaining 1/2 of the cranberry sauce, then the final 1/3 of the
batter. Evenly sprinkle chopped nuts.

Bake in 350 degree oven for 55-60 minutes. Cool 5 minutes then frost
with glaze of 3/4 c powdered sugar, 2 T warm water and 1/2 t almond
extract. (Glaze will run down inside the pan.) Cool completely before
carefully removing from the pan.

It always looks impressive, and tastes even better. ENJOY!

Parmesan Pork Roast

Parmesan Pork Roast

1 boneless pork loin (3- 4 lbs.)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 TBS. soy sauce
2 TBS. dried basil
2 TBS. minced garlic
2 TBS. olive oil
1/2 tsp. salt
2 TBS. cornstarch
1/4 cup cold water

In a small bowl combine the cheese, honey, soy sauce, basil, garlic, oil and salt. Put pork in a crockpot and pour the sauce on top of the pork. Cook on low for 5- 6 hours.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until gravy thickens. Slice roast and serve with gravy.

Ravoioli with Sun-dried Tomato Cream Sauce

Ravioli with Sun-dried Tomato Cream Sauce
This one also came from a ward cookbook. I altered it a bit (the changes have an * by them)
2 Tbsp. butter
1 garlic clove, minced (more if you want)
1 c. chicken stock or broth
1/2 c. dry packed sun-dried tomatoes (I used from the jar with oil and they were fine)
1 c. whipping cream or 1/2 & 1/2 (*I used 2 c.)
*I also used 2 tsp. cornstarch (not in the original recipe)
8-12 oz. fresh or frozen ravioli, agnolotti or tortellini (I used 4 cheese ravioli- there wasn't a meat brand available- next time I will try the meat kind; but this was still super good)

2 Tbsp. chopped fresh basil or 2 tsp. dried
2 T. chopped fresh parsley (only if using dried basil)
salt & fresh ground pepper

Melt butter in med. saucepan over low heat. Add garlic and cook 30 secs. Add stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 mins. or until tomatoes are tender. Remove tomatoes with slotted spoon. Cut into smaller pieces. Return tomatoes to saucepan. Add cream/half & half and bring to boil, stirring. Simmer over medium heat until sauce is thick enough (about 5 mins). ***At this point, it wasn't thick enough for me- I added another 1 c. of cream and about 2 tsp. of cornstarch to thicken it up. It was a better, thicker consistency. I stirred it until it was how I wanted it.
Cook ravioli according to directions. Drain well. Add basil and/or parsley to sauce. Season to taste with salt and pepper. Mix sauce with ravioli. And you're ready to go.
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Marie Humble French Apple Pie

Marie Humble's French Apple Pie

Crust: (for 9" pie)
1 1/2 c flour
1 1/2 t sugar
1 t salt
2 T cold milk
1/2 c oil

Mix the above with your hands and it will quickly form a dough. Pat it
into your pie pan, just trying to make it generally even.

Filling:
several granny smith apples, with each quarter sliced into 4. (The
number of apples depends on the size. I just keep going until I think
I have enough, then usually pour them into the pie dish just to be
sure. You want a nice, high mound because it will cook down.)
1 c sugar
3 T flour
2 t cinnamon
1/4 t nutmeg
squeeze of lemon juice
pinch of salt

Mix the above until the apples are thoroughly coated, then pour into
your crust.

Streusel Topping:
Combine 1/2 c flour, 1/2 sugar, 1/2 c COLD butter until crumbly.
Sprinkle evenly over apples.

Place inside a brown paper grocery bag, then fold the opening of the
bag closed. Place in 350 degree oven for about 1 hr 45 min. Beginning
checking at 1 hr 30 min; if the streusel is golden and the pie is
bubbling it's done.

Serve with whipped cream or ice cream. Enjoy!

Momofuku's Crack Pie

Momofuku’s Crack Pie
Makes 2 10-inch pies. (May use 2 9-inch pie pans. Bake about 5 minutes longer.)
Cookie for crust:
2/3 cup plus 1 tablespoon all-purpose flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/3 cup firmly packed light brown sugar
3 tablespoons sugar
1 egg
scant 1 cup old-fashioned oatmeal, uncooked
Preheat oven to 375 degrees
In a medium bowl, sift together the flour, baking powder, baking soda and salt.
In your mixer using the paddle attachment beat the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fluffy and incorporated. With the mixer running, beat in the flour mixture a little at a time until totally combined. Stir in the oatmeal until well incorporated.
Spread the mixture into a 9 x 13 inch baking pan and bake until golden brown and set, about 20 minutes. Remove from oven and cool on rack. Crumble the cooked cookie to use in the crust.
Crust:
Crumbled cookie for crust (see above)
1/4 cup butter
1 1/2 tablespoon firmly packed brown sugar
1/8 teaspoon salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended ( a little of the mixture will clump together between your fingers and hold together). Divide the crust between the two 10 inch pie pans. Press the crust into each shell to form a thin even layer along the bottom and sides of the tins. Don’t worry about making it beautiful – it is going to taste beautiful!
Filling:
1 1/2 cup granulated sugar
3/4 cup plus a scant 3 Tbsp firmly packed light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon powdered milk
1 cup butter, melted
3/4 cup plus a scant 2 tablespoons whipping cream
1 teaspoon vanilla
8 egg yolks
2 prepared crusts (see above)
powdered sugar for garnish.
Preheat oven to 350 degrees.
In a large bowl, whisk together the sugar, brown sugar, salt and powdered milk. Whisk in the melted butter then whisk in the cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air.
Divide the filling evenly between 2 pie shells.
Bake the pies one at a time for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie) about 10 minutes or 15 minutes if using a 9 inch pie pan. Remove pie from oven and cool on rack.
Refrigerate the cooled pies until well chilled. Dust with powdered sugar.

Chantilly Potatoes

Chantilly Potatoes
*Serves 4 to 6
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese

Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.




In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don't have to be evenly flat on top - you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.




At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don't let them burn!). Let rest for about 5 minutes before serving.

Roasted Asparagus

Perfect Roasted Asparagus
*Serves about 4

1 pound asparagus spears (the thicker the better for roasting)
2 tablespoons olive oil
Kosher/Coarse salt
Black pepper

Preheat the oven to 400 degrees. While the oven is preheating, gently break off the lower ends of the asparagus. This is the tough part that isn't so great for eating. The asparagus should break naturally when you bend the asparagus about 1-2 inches up the stalk. Discard the lower, tough portion.





Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Using your fingers, gently roll the asparagus to evenly coat with the oil. Sprinkle the asparagus with salt and pepper. Again, lightly roll the asparagus so the salt and pepper gets evenly distributed.





Bake for 10-12 minutes, checking often the last one to two minutes of baking, until the asparagus is tender when pierced with a fork. Serve immediately.

Berry Trifle

Berry Trifle

1 large angel food cake (I use a boxed cake)
2 small pkg instant (or cooked) vanilla pudding
2 small pkg raspberry jello
3 cups hot water
1 cup vanilla ice cream
2- 10 ounce pkg frozen raspberries
3 bananas
1 pint heavy whipping cream

dissolve jello with hot water, in serving dish. add to hot jello mixture the ice cream and frozen berries.

let jello set at least 4hrs (or overnight)

while jello is setting up, bake your cake and whip the heavy cream (adding powdered sugar and vanilla to taste at soft peak stage then continue whipping until stiff peaks form)

once jello is set layer with torn angel food cake, vanilla pudding, and whipping cream.

cover and keep cool in fridge. once you are ready to serve, slice the bananas and layer on top.

enjoy!

citrus water punch

Citrus Water Punch
*Serves 12-14
2 tablespoons citric acid (you can find this at most pharmacies or natural food stores)
5 quarts water
2 cups sugar
2 tablespoons pure lemon extract
3 sliced lemons
3 sliced limes
Crushed ice




In a large pitcher or punch bowl, stir water, sugar, citric acid, and lemon extract together until sugar dissolves. Add sliced fruit and ice. Serve!

Maple Glazed Ham

Maple Glazed Ham
Note: this recipe calls for a large oven bag.
*Serves 16-20

1 (7- to 10-pound) spiral, sliced ham
1 (12-ounce) jar apple jelly
3/4 cup packed dark brown sugar
1/4 cup maple syrup
3 tablespoons whole-grain mustard
1 cinnamon stick, broken into rough pieces
1/4 teaspoon ground nutmeg
2 tablespoons butter
1/2 teaspoon dry mustard




Remove ham from the original packaging and throw away the glaze packet and the plastic disk that covers the bone. Place the ham in the large oven bag and tie closed. Cut four slits (about 2 inches each) in the top of the bag. Transfer the bagged ham to a roasting pan and let it sit at room temperature for about 1 1/2 hours.

Heat the oven to 300 degrees and bake the ham for 1 1/2 to 2 1/2 hours (until the internal temperature of the ham is about 110 degrees). About an hour into baking, start making the glaze by combining the jelly, 1/2 cup brown sugar, maple syrup, whole-grain mustard, cinnamon and nutmeg in a medium saucepan. Bring the mixture to a boil and reduce the heat to low, simmering, until the mixture is very thick and syrupy, about 45 minutes. Stir often while it simmers (it should reduce to about 1/3 cup).

Combine the remaining brown sugar and dry mustard together in a small bowl. Remove the ham from the oven and let it sit for 5 minutes. While it rests, increase the oven temperature to 400 degrees. Carefully cut open the oven bag and let it fall to the bottom of the ham so the entire ham is exposed. Using a pastry brush, paint the glaze onto the top and sides of the ham. Carefully press the sugar mixture onto the outside of the ham with your hands. Return the ham to the oven and bake until it is dark brown and caramelized, 14-16 minutes.

Let the ham sit for 15 minutes before carving.