Baked Rigatoni With Sausage

Baked Rigatoni With Sausage

Ingredients

  • Kosher Salt
  • 2 tablespoons Extra-virgin olive oil, divided
  • 3/4 pound Italian sausage
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 large can (28 ounces) peeled whole tomatoes
  • Leaves from 1 small bunch basil
  • 1 pound rigatoni
  • 1 pound fresh mozzarella
  • Freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano

Directions:

  • Bring a large pot of salted water to a boil over high heat for the pasta.
  • Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and saute for 3 to 4 minutes until brown, but not fully cooked. Drain sausage and place in a 9×13 baking dish.
  • Add the remaining 1 tablespoon olive oil to the skillet, then add the onion and garlic, and cook until translucent ( 3 to 4 minutes). Add the tomatoes and their juices into a bowl and crush with your hands to break them up; pour tomatoes into the skillet with the basil and cook it down until slightly thickened (about 15 minutes).
  • Add the rigatoni to the boiling water, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; then drain the rigatoni.
  • Preheat the oven to 450 degrees F. Add the tomato sauce, rigatoni, and the reserved pasta water to the baking dish. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with a spoon. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Yield: 6-8
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White Chocolate & Cherry Almond Muffins

White Chocolate & Cherry Almond Muffins

Ingredients

  • ½ cup cashew meal
  • 1 ½ cups almond meal
  • ½ tsp sea salt
  • ½ tsp baking powder
  • ¼ tsp bicarb soda
  • ¼ cup organic butter – melted
  • ½ cup honey
  • 2 eggs
  • ¼ cup thick plain yoghurt
  • ½ tsp vanilla extract
  • ½ tbsp orange zest
  • 1 cup white chocolate – roughly chopped, I like to keep some big chunks in the mix
  • 8 fresh whole cherries
  • Cane sugar – optional

Directions:

  • Preheat oven to 180C
  • Prepare a muffin tray by lightly greasing, lining with baking paper or with muffin cases.
  • Mix the cashew meal, almond meal, salt, baking powder and bicarb soda in a bowl. In a separate bowl mix together all of the wet ingredients – the melted butter, honey, yoghurt, eggs and vanilla.
  • Pour the wet ingredients into the dry and mix together until well incorporated. Gently fold in the white chocolate chunks and orange zest.
  • Pour into the prepared muffin tray. Place a cherry in the centre of each muffin and sprinkle the tops with some cane sugar.
  • Pop into the oven to bake for 25 minutes until golden brown on top.

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Carrot Cake With Cream Cheese Frosting

Carrot Cake With Cream Cheese Frosting

Ingredients

  • 2 cups Flour
  • 2 cups Sugar
  • 2 teaspoons Baking soda
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 2 teaspoons Cinammon
  • 4 Eggs
  • 1 1/2 cups Applesauce
  • 4 cups Grated carrots
  • 1 1/2 cups Chopped walnuts
  • 1 stick Butter, softened
  • 8 ounces Cream chese, softened
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Almond extract
  • 2 cups Powdered sugar

Directions:

  • Sift together dry ingredients. Beat in applesauce and eggs until well blended. stir in carrots and nuts. Pour into a greased and floured pan and bake at 350F for 50-60 minutes.
  • Icing: beat first 4 ingredients until smooth. Gradually beat in powdered sugar until desired consistency.

Yield: 16.0 servings
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Garlic and Chive Mashed Potatoes

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Ingredients

  • 4 lbs yukon gold potatoes, skins on & large dice
  • 1 1/4 cups light cream
  • 1/2 stick melted butter
  • 2 heaping Tbsp “roasted” garlic cloves (see below)
  • 2 Tbsp garlic oil
  • a bunch of chives, snipped
  • salt and pepper
  • Garlic Oil
  • 1 cup olive oil
  • 16-20 garlic cloves peeled

Directions:

  • In a small sauce pan, over the simmer burner on as low as it goes, add the oil and garlic cloves. Allow to cook for 40-45 minutes. The garlic will have softened and browned lightly and will be sweet almost as if roasted in the oven. My opinion, this is much easier for almost the same result.
  • Starting with a large pot of salted (3 Tbsp) cold water, boil the potatoes until fork tender. Drain and place back into the pot.
  • Add in the cream, melted butter, garlic cloves, garlic oil, salt and pepper. Mash until creamy with nearly all the chunks out, unless of course you prefer chunky potatoes.
  • Stir in the snipped chives, leaving a sprinkle to garnish with. Be sure to taste for salt and pepper, potatoes are one of those veggies that sometimes needs a little extra.

Yield: 8-10

Recipe Source

French Toast Muffins

French Toast Muffins

Ingredients

  • 1 1/2 sticks butter, melted and cooled
  • 4 cups flour
  • 1 1/2 cups sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp cinnamon
  • 2 eggs
  • 1 1/2 cups buttermilk
  • French Toast Top
  • 1 cup syrup
  • 1/4 stick butter
  • 1 cup sugar
  • 2- 3 Tbsp cinnamon

Directions:

  • Oven at 350 degrees.
  • In a large bowl stir together the flour, sugar, baking powder, salt and 1 Tbsp of cinnamon.
  • To the same bowl add in the cooled butter, eggs and buttermilk. Mix until just combined, you do not want to over mix because you will end up with a slightly “tough” muffin.
  • Using an ice cream scoop, fill a lined cupcake pan with the muffin mix.
  • Bake for approx 18 minutes, or until the a toothpick comes out clean.
  • While the muffins are baking get the topping ready. In a small saucepan, over low, add the syrup and butter and cook until the butter is melted and the mixture is just warmed. Mix the cinnamon and sugar in a small bowl.
  • Once the muffins are done, allow them to cool enough to handle. Dip just the tops of the muffins first into the butter syrup mixture then into the cinnamon sugar. This part is a little messy but the results are phenomenal!

Recipe Source

Almond Snowball Cookies

Almond Snowball Cookies

Ingredients

  • cups unbleached white flour
  • 1/2 cup organic Spectrum All-Vegetable Shortening
  • cup organic powdered sugar
  • 1/4 cup gound toasted almonds
  • 3 tablespoons almond milk
  • 1 tablespoon cinnamon
  • pinch of salt
  • Directions:

    • Preheat oven to 350F.
    • Place parchment paper on cookie sheet.
    • On medium heat, place almonds on a saucepan.
    • Toast until lightly browned.
    • Remove from heat and cool.
    • Once cooled, place almonds in a coffee grinder .
    • Grind almonds to a fine powder.
    • Place all dry ingredients in a bowl and mix.
    • Add shortening to dry ingredients.
    • Mix all ingredients with your hand.
    • Add the almond milk and mix until becomes like a dough.
    • Take a tablespoon of cookie dough and roll in hand.
    • It should be oblong in shape and slightly flatten.
    • Place cookies on cookie sheet and bake for 15 to 20 minutes.
    • Cool cookies on pan.
    • When cooled, roll each cookie in powder sugar.
    • Shake off excess sugar.
    • The cookies are then ready to pack or eat. Enjoy!

    Yield: 15.0 cookies
    Recipe Source

Siumai chicken dumplings

Siumai chicken dumplings

Ingredients

  • Dough:
  • 250 grams of wheat flour
  • pinch of salt
  • 150 ml of water
  • Filling:
  • 200 grams of chicken meat, minced
  • 2 stalks of green onion, chopped
  • 1/2 of small leek, chopped finely
  • 2 dried shitake mushrooms
  • 1 tablespoon of rice wine
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of dried shrimps
  • 1 teaspoon of sesame oil
  • 2 cm long piece of ginger, grated
  • 1 teaspoon of potato starch

How to make Siumai chicken dumplings

1. Combine the flour and salt in a large mixing bowl. Make a well in the centre. Bring water to the boil. Pour onto the flour. Mix vigorously and quickly. When the mixture is cool enough to handle (but still warm), knead for 5 to 10 minutes to a perfectly smooth dough. When lightly pressed with your finger, the dough will bounce back.

2. Reconstitute mushrooms and dried shrimps about 30 minutes, drain and chop finely.

3. Mix all filling ingredients well.

4. Divide dough into four pieces. Roll each piece out into a sausage-like rope. Divide each rope into eight pieces. Each piece (there’re 32 in total) makes one wrapper.

5. Place 1 teaspoon of filling in the center of each wrapper, gather edges into flower like shape.

6. Steam about 10 minutes.

7. Serve with favorite dipping sauce.

Recipe source

How to make yukon gold mashed potatoes with cream cheese

Here's a simple recipe that turns out marvelous mashed potatoes every time. Chef Cathy Nehmer shows you how to make this delicious side dish.

Sausage Stuffed Bacon Wrapped Jalapeno Poppers

Sausage Stuffed Bacon Wrapped Jalapeno Poppers

Ingredients

  • 12 Slices of Bacon, halved
  • 1 lb Jimmy Dean Reduced Fat Sausage, cooked
  • 1/4 Teaspoon of Garlic Powder
  • 12 Jalapenos
  • 1 Block of Cream Cheese
  • 1 Cup Shredded Cheddar

Directions:

  • Cut the jalapenos in half.
  • Remove stem and seeds.
  • Place hot cooked sausage over the cream cheese.
  • Add garlic powder and cheddar.
  • Fill jalapenos with the mixture.
  • Wrap sliced bacon around the peppers.
  • Insert toothpicks to secure if desired.
  • Pop them for about 40 minutes at 375 degrees.
  • Enjoy!

Submitted by: Roberta Gilbert

Biscuit Cinnamon Rolls

Biscuit Cinnamon Rolls

Ingredients

  • 3 Tbsp. butter, melted
  • 1/3 C. packed light brown sugar
  • 1/4 C. chopped pecans (optional)
  • 2 small tubes refrigerator buttermilk biscuits or 1 tube Pillsbury Grands buttermilk biscuits
  • 1/2 C. pancake syrup
  • 1/2 tsp. cinnamon
  • 1/4 C. chopped almonds (optional)

Directions:

  • Spray with non-stick spray a fluted pan.
  • Mix syrup and melted butter in a small bowl.
  • In different bowl combine cinnamon, nuts and brown sugar.
  • Pour half of the syrup mixture in the pan.
  • Top with half of the brown sugar mixture.
  • Arrange the biscuits on the bottom closely together to make a ring.
  • Pour the remaining sugar mixtures and syrup on top.
  • Bake for about 20 minutes at 375 degrees.
  • Let cool 1 minute and then serve!
Submitted by: Jessie Robbins