Baked Pasta with Meat Sauce and Cheese

Baked Pasta with Meat Sauce and Cheese

4 ounces pasta, cooked and drained (I used rotini)
2 cups leftover spaghetti sauce (see the recipe below this one)
6 ounces mozzarella cheese, grated
1/2 cup parmesan cheese
Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish; set aside.

Put the cooked pasta, meat sauce and half of both cheeses in a bowl; mix well. Put into prepared baking dish and top with remaining cheeses. Cover with foil and bake for 30 minutes; remove foil and bake another 10 to 15 minutes, or until browned and bubbly.

Serves 2 to 3

Spaghetti with Meat Sauce

Spaghetti with Meat Sauce

2 pounds ground chuck
1 1/4 pounds hot Italian sausage
1 tablespoon olive oil
1 large Spanish onion, chopped
3 cloves garlic, minced
1 1/2 tablespoons dried parsley
1 1/2 tablespoons dried basil
1 tablespoon dried oregano
2 large cans tomato sauce
1 large can crushed tomatoes
1 large can diced tomatoes
1 1/2 pounds spaghetti

Brown the ground chuck and sausage in batches to avoid "boiling" the meats; drain well.

Heat a large dutch oven over medium heat; add the oil and onions and cook until onions are tender, about 5 minutes. Add garlic and herbs; cook till fragrant, about 2 minutes. Add the tomato sauces and tomatoes, then add the meats to the pot. Simmer with the lid slightly ajar, several hours...stirring once in a while.

Cook spaghetti and serve sauce and meatballs over with a nice tossed salad and crunchy bread.

Serves 12

Apricot Nectar Cake

Apricot Nectar Cake

Cake:

1 box Duncan Hines Lemon Supreme Cake mix
3/4 cup apricot nectar
1/2 cup oil
3 eggs

Glaze:
1 1/2 cups confectioner's sugar
1 lemon, zested and juiced

Combine the ingredients for the cake in a mixing bowl; beat until well combined.

Bake in a greased and floured tube pan at 325 degrees for 45 minutes. Remove from oven to a cooling rack; cool for 10 minutes. Remove from pan and cool completely, then drizzle with the glaze.

Glaze:
Put the confectioners' sugar in a bowl. Add about a teaspoon of the lemon zest and enough lemon juice so that the icing will drizzle from a spoon.

This is the first time I have made this cake where it sank in the center, but didn't it make a nice hollow for the glaze to collect?  Enjoy!!

Hash Brown Eggs with Chorizo and Peppers

Hash Brown Eggs with Chorizo and Peppers

2 large Yukon Gold potatoes, about a pound
1 link Mexican chorizo, about 5 ounces
1 small onion, chopped, about 3/4 cup
1/2 large poblano pepper, chopped, about 2/3 cup
1 jalapeno chile pepper, minced, optional
2 tablespoons butter
4 ounces monterey jack cheese, grated
4 eggs
salt and pepper, to taste
salsa or hot sauce

Preheat oven to 425 degrees. Lightly grease an 8-inch square baking dish.

Peel and grate potatoes. Place in a bowl and cover with water; set aside.

Remove chorizo from its casing and cook over medium heat in a non-stick skillet, breaking it up with a spatula as it cooks. Cook until well browned, then remove to paper towels; drain well. Set aside.

Drain the potatoes in a collander then place in a clean kitchen towel and wring out as much liquid as possible.

Wipe out skillet, add the butter and when melted, add the potatoes, onions and peppers. Cook stirring occasionally until the potatoes are browned and tender. Add the chorizo back to the pan, season with salt and pepper, then remove from heat. Stir in the cheese until blended. Put potato mixture into prepared dish. Make 4 holes in the potatoe mixture and break an egg into each hole.

Bake until eggs are set, 10 to 12 minutes. Serve with salsa or hot sauce, if desired.

Makes 2 to 4 servings.

Mojitos

Mojitos

1/3 cup sugar
1/2 cup fresh mint, coarsely chopped
1/2 cup fresh lime juice
1 cup white rum
crushed ice
club soda
fresh mint sprigs
lime slices

Muddle the sugar, chopped mint and lime juice until the sugar is dissolved. Add the rum; strain into 4 10-ounce glasses. Top with crushed ice and club soda. Garnish with mint sprigs and lime slices.

Cauliflower Gratin

Cauliflower Gratin

1 small to medium head cauliflower, cut into florets, steamed till just tender
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon dry mustard
1/8 teaspoon cayenne
1 cup milk
4 ounces white cheddar cheese, grated
salt, to taste
2 slices white bread, crusts removed and processed into soft crumbs
1/2 cup parmesan cheese

Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish; set aside.

Melt butter in a medium saucepan over medium heat until bubbly. Stir in the flour and cook for a minute or two. Add the mustard and cayenne; stir to blend, then stir in the milk. Cook, stirring constantly, until bubbly and thickened. Add the cheese and stir till melted. Season with salt to taste. Stir in the cooked cauliflower; mix well. Pour into prepared baking dish.

Combine the bread crumbs and parmesan cheese; sprinkle evenly over cauliflower mixture in dish. Bake for 20 to 30 minutes until bubbly and browned.

Makes 4 to 6 servings

Boiled Chocolate Cookies

Boiled Chocolate Cookies

1 stick butter
2 cups sugar
1/2 cup cocoa powder
1/2 cup milk
1/2 cup chunky peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla

Bring butter, sugar, cocoa, and milk to a boil and boil for one minute. Remove from heat and add the peanut butter, stirring till melted. Add the oats and vanilla; stir until well blended, then drop by spoonfulls onto parchment or waxed paper. Let cool completely.

Makes about 4 dozen

Wild Rice and Barley with Apricots and Parsley

Wild Rice and Barley with Apricots and Parsley

1 cup wild rice, rinsed
3 cups vegetable broth
1 cup pearl barley
1 tablespoon extra virgin olive oil
1 small red onion, chopped
1 red or yellow bell pepper, cored, seeded and chopped
1 cup dried apricots, chopped
2 tablespoons chopped fresh parsley
salt and pepper, to taste

In a medium saucepan, combine rice and enough water to cover by 2 inches. Simmer, covered, until rice grains are tender and most have popped open, 40 to 50 minutes. Drain and set aside.

In a second medium saucepan, bring broth and barley to a boil. Cover, reduce heat to low and cook until barley is tender and all the liquid is absorbed, about 30 minutes. Set aside off the heat for 5 minutes and then toss with rice.

Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add bell pepper, apricots, barley and rice and cook until heated through. Stir in parsley, salt and pepper to taste, and serve.

Serves 8

Fudgy Brownie Bars

Fudgy Brownie Bars

Shortbread:
1 1/2 sticks butter
2 cups flour
1/2 cup light brown sugar
1/2 teaspoon salt

Topping:
8 ounces bittersweet chocolate
2 sticks butter
1 1/2 cups sugar
4 large eggs
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Cut 1 1/2 sticks butter into 1/2" pieces. In a food processor process the butter with 2 cups flour, brown sugar and 1/2 teaspoon salt until mixture begins to form small lumps. Sprinkle mixture into a 13x9 baking pan and press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes.

While shortbread is baking, prepare topping.

Coarsley chop chocolate and in a medium saucepan melt with 2 sticks butter over moderately low heat, stirring until smooth. Remove from heat and stir in sugar. Add eggs, beating with a fork until incorporated, then stir in flour, salt and vanilla. Pour mixture over hot shortbread and spread evenly. Bake in middle of oven until a tester comes out with crumbs adhering, about 35 minutes. Cool completely in pan and cut into 32 bars.

Will keep covered, 5 days at room temperature.

Fetticcine Alfredo Primavera

Fetticcine Alfredo Primavera

4 to 5 cups assorted vegetables...(sliced carrots, broccoli and cauliflower florets, yellow or zuchinni squash, asparagus cut into 1-2" pieces, bell pepper in strips, onions...your choice)
2 tablespoons olive oil
salt, to taste
red pepper flakes, to taste
2 teaspoons minced garlic
5 to 6 ounces fettuccine, cooked according to directions, drained and returned to pot
3 tablespoons butter
1/2 cup heavy cream
1/2 cup parmesan cheese
salt to taste
extra parmesan cheese

Saute all vegetables in olive oil in order of how long they cook.  (I listed the ones I cooked in order of longer cooking to least).  Season with salt and red pepper flakes. Add minced garlic and cook till fragrant; remove from heat.

Add butter and cream to fettuccine and stir till butter is melted. Add parmesan and stir till melted and smooth.

Mound fettuccine onto two warmed plates. Top each serving with sauteed vegetables and sprinkle with more parmesan cheese to garnish.

Serves 2

Ground Beef Casserole

Ground Beef Casserole

1 1/4 pounds ground chuck
1 cup chopped onion
1 1/2 cups milk
2 tablespoons butter
2 tablespoons flour
1 can cream of mushroom soup
8 ounces sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne
8 ounces egg noodles, cooked according to directions and drained

Preheat oven to 350 degrees. Lightly grease a 9x13" pan; set aside.

Brown the ground chuck with the onions in a large saute' pan or skillet; drain well.

Wipe out skillet. Melt the butter in skillet over medium heat until bubbly. Add the flour and cook and stir for a minute or two. Add the milk and cook and stir till bubbly and slightly thickened. Stir in the soup until blended.  Add about 2/3 of the cheese and stir till melted. Add seasonings, the cooked meat and onions and the pasta. Stir well.

Pour into prepared pan. Top with remaining cheese and bake until bubbly and cheese is beginning to brown, 30 to 40 minutes.

Serves 8

Bacon Wrapped Sausage Coins With Apricot Dipping Sauce

Bacon Wrapped Sausage Coins with Apricot Dipping Sauce

Dipping sauce:
1/2 cup apricot preserves
1 tablespoon water
2 teaspoons lime juice
2 teaspoons soy sauce
1 teaspoon dijon mustard
1/4 teaspoon red pepper flakes

Sausage coins:
1 14-ounce package smoked sausage, sliced into 1/3" rounds
1 16-ounce package bacon, each slice cut into three pieces

Put the sauce ingredients into a food processor and blend until smooth; set aside.

Preheat oven to 350 degrees. Cover a rimmed baking sheet with foil or parchment paper. (Makes for much easier clean up).

Wrap bacon pieces around the sausage rounds; secure with tooth picks.
Bake for 20 to 25 minutes (per side) until the bacon is crisp. Serve with the apricot dipping sauce.

Both the sauce and "coins" can be prepared ahead of time.  Chill the sauce until ready to serve.  Wrap the sausage coins and place on a plate, cover and chill until ready to bake. (I haven't tried baking them ahead of time but I would imagine they would keep for a day chilled then reheated in the oven a bit before serving.)

Mint Juleps

Mint Juleps

1 cup water
1 cup sugar
1/2 cup chopped fresh mint leaves
2 cups KENTUCKY bourbon
fresh mint sprigs, for garnish

Combine water, sugar and mint leaves in a small saucepan. Bring to a boil and stir until the sugar is dissolved. Cool for 1 hour, then strain the syrup to remove the mint leaves. Chill until ready to use.

Chill 4 cups or goblets. Fill the chilled cups with crushed ice and pour 4 ounces of bourbon and 1/4 cup of the mint syrup in each. Top each cup with a mint sprig and a straw. Sip SLOWLY and enjoy!

Kentucky Hot Browns

Kentucky Hot Browns

4 thick slices white bread
3/4 pound roast turkey
Mornay Sauce (recipe follows)
1 cup (4 oz) shredded parmesan cheese
3 plum tomatoes, sliced
8 slices bacon, cooked

Preheat broiler with oven rack 6-inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.

Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey then top with two or three slices of tomato. Sprinkle with parmesan cheese.

Broil 6-inches from heat 3 to 4 minutes or until bubbly and lightly brownedl remove from oven. Top sandwiches with bacon stips. Serve immediately.

Mornay Sauce:
1/2 cup butter
1/3 cup flour
3 cups milk
1/2 cup shredded parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Melt butter in a 3-quart saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in parmesan cheese, salt and pepper.

Shrimp Soft Tacos

Shrimp Soft Tacos

Chipotle Cream:

3/4 cup sour cream
1/2 to 1 tablespoon chipotle chile canned in adobo, minced
1 teaspoon fresh lime juice
pinch salt
pinch sugar

Spicy Shrimp:
1 1/2 pounds shrimp, headless, peeled and deveined
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon salt
1 tablespoon oil

8 soft taco size flour tortillas, warmed
guacamole (store bought or homemade)
sauteed peppers and onions
chopped lettuce
salsa
lime wedges

Combine the ingredients for the Chipotle Cream; chill until ready to use.

Preheat broiler to high and move rack to highest position in oven. Place shrimp on a shallow baking pan. Season with chili powder, cumin, cayenne, and salt. Pour oil over and toss to combine. Broil close to heat for 2 minutes; turn over and cook another minute or two or until just cooked. You don't want them to dry out. Remove shrimp from pan.

To serve, place a tortilla on a plate. Add a few shrimp and then toppings of your choice. Squeeze a bit of lime juice over, roll up and enjoy!

Mexican Brownies with Dulche de Leche Ice Cream

Mexican Brownies with Dulche de Leche Ice Cream

4 ounces unsweetened chocolate, chopped (I used Ghiradelli)
3/4 cup unsalted butter
2 cups sugar
1/2 teaspoon salt
3 eggs
2 teaspoons vanilla
1 cup flour
1 teaspoon cinnamon
3/4 teaspoon chipotle chile powder

dulche de leche ice cream
cinnamon, for sprinkling

Heat oven to 325 degrees. Microwave chocolate and butter in a large microware safe bowl on HIGH for 2 minutes, or until butter is melted. Stir until chocolate is COMPLETELY melted.

Stir sugar and salt into chocolate until well blended. Add eggs one at a time, mixing well after each. Add vanilla. Stir in flour, chipotle chili powder and cinnamon. Spread batter in greased and foil lined 12x8-inch glass baking pan.
Bake 35 to 40 minutes or until a toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely in pan. Remove from pan by foil before cutting into squares.

To serve: Place one or two brownies on a plate or in a bowl. Top with a generous scoop of dulche de leche ice cream and sprinkle with cinnamon.