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Recipes
Chocolate-Hazelnut Spread
By ldelmas
Makes 1-1/2 cups Make today; enjoy immediately
- 2 cups hazelnuts
- 1 cup (4 ounces) confectioners’ sugar
- 1/3 cup (1 ounce) unsweetened cocoa powder
- 2 tablespoons hazelnut oil
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Cheesy Pasta Bake
By ldelmas
HEAT oven 375°F. COOK pasta as directed on package, omitting salt
- 4 cups penne pasta, uncooked
- 1 lb. lean ground beef
- 2 cups sliced fresh mushrooms
- 1 onion, chopped
- 1 jar (24 oz.) spaghetti sauce
- 3 Tbsp. OSCAR MAYER Real Bacon Bits
- 1 tsp. Italian seasoning
- 1-1/3 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
Baked Pasta with Butternut Squash and Ricotta
By ldelmas
Preheat oven to 375ºF. Coat a baking sheet with cooking spray
- 2 spray(s) cooking spray
- 20 oz uncooked butternut squash, fresh, peeled and cubed*
- 1/8 tsp table salt, for cooking pasta
- 12 oz uncooked whole-wheat pasta, penne
- 1 1/4 cup(s) fat-free skim milk
- 2 Tbsp white all-purpose flour
- 2 tsp minced garlic
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground, or to taste
- 1 Tbsp fresh thyme, fresh, chopped, divided
- 1/2 cup(s) part-skim ricotta cheese
- 1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
- 1/4 cup(s) chopped walnuts, toasted
GINGERBREAD PUDDING CAKE
By ldelmas
Serves 10-12 Gingerbread Pudding Cake Serves 10-12 This recipe is prepared with the KitchenAid 4
- Ingredients:
- 3 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1-1/2 tsp ginger
- 1/4 tsp ground cloves
- 1/2 tsp coarsely ground black pepper
- 2/3 cup butter
- 1 cup light brown sugar
- 1 egg
- 1/2 cup molasses
- 1/2 cup pure maple syrup
- 1 cup buttermilk
- 1 (12-oz) can evaporated milk
- 1 (14-oz) can sweetened condensed milk
- 1/2 cup milk
- Zest of 1 lemon
- Whipped cream, for serving
Three-Cheese Crescent Slices
By ldelmas
DIRECTIONS 1 Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal)
- INGREDIENTS
White Chocolate & Caramel Fondue
By ldelmas
Makes 1-1/2 quarts
- 2 cups sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1-1/2 cups heavy cream
- 13 oz white chocolate, chopped
- 4 oz butter, cut into pieces
- 2 tsp vanilla extract
- 4-1/2 Tbsp white chocolate liqueur
- Fruit (for dipping)
- Brownie cubes (for dipping)
- Pound cake (for dipping)
"Miss" Mickey's Peanut Butter Balls
By ldelmas
In a large saucepan, stir the sugar and the syrups together over medium heat
- 1 cup sugar
- 1/2 cup dark corn syrup
- 1/2 white corn syrup
- 2 cups crunchy peanut butter
- 4 cups rice cereal
STUFFED PEPPER SOUP
By ldelmas
Serves 8
- Ingredients:
- Stuffed Pepper Soup
- 1 lb ground meatloaf mix
- 2 (12-oz) jars roasted red peppers, drained
- 2 cups pre-diced, frozen peppers and onions
- 2–3 cloves garlic, crushed
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 3/4 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1 tsp salt
- 4–5 cups chicken stock
- 1 cup marinara sauce
- 3/4–1 cup precooked rice
- Parsley, for garnish
- Parmesan cheese, for garnish
- Warm, crusty bread, for serving
Garden Veggie Dip in a Bread Bowl
By ldelmas
Add the carrots, peppers, artichokes, tomatoes, scallion, garlic, cucumber, parsley, and basil to the bowl of a f...
- 1/2 c.chopped carrots
- 1/2 c. chopped roasted red pepper
- 1/2 c halved canned artichokes
- 1/4 c. sundried tomatoes, packed in oil
- 1 scallion, cut into 2" pieces
- 1/4 tsp. minced garlic
- 1/2 c. English cucumber
- 1/4 c. flat leaf parsley
- 1/4 c. packed basil leaves
- 12 oz. cream cheese
- 1/2 c. Mayonnaise
- 1/2 c. sour cream
- 1/4 c. grated Parmesan Cheese
- 1 tsp. salt
- 1/2 tsp. ground white pepper
- 1 TBLSP. red wine vinegar
- 1 round loaf of pumpernickel bread
Garlic-Chipotle Love
By ldelmas
Makes 1 cup
- 1 cup canola oil
- 12 garlic cloves, peeled
- 3 tablespoons chopped canned chipotle chiles in adobo sauce
- 1/4 cup chopped fresh cilantro
- Grated zest of 1 lime
- 1 teaspoon salt