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Recipes
Cheesecake-Filled Pumpkin Cupcakes
By bossenga
1.Place a rack in the lower third of the oven and preheat to 350°
- One 8-ounce package cream cheese, at room temperature
- 1/2 cup confectioners' sugar
- 2 large eggs, plus 5 large egg whites
- 2 teaspoons pure vanilla extract
- 1 1/2 cups flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup light brown sugar
- Simmering water
- 3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled
Spinach and Ricotta Stuffed Shells
By bossenga
1.Set an oven rack to the highest position and heat oven to 400° F
- 20 jumbo pasta shells (about half a 12-ounce box)
- 1 24-ounce jar marinara sauce
- 2 15-ounce containers ricotta
- 2 cups baby spinach, chopped + any other veggie you want to sneak in (carrots, green beans, etc.)
- 1/2 cup grated Parmesan (2 ounces)
- kosher salt and black pepper
- 1/2 cup grated mozzarella (4 ounces)
- green salad (optional)
Friendly Frankenstein Rice Krispies Treats®
By bossenga
1. Insert 1 lollipop stick into one short side of each KELLOGGS RICE KRISPIES TREATS Original Bar
- 8 lollipop sticks
- 8 Kellogg's® Rice Krispies Treats® Original bars
- 1 cup vanilla frosting
- Kellogg's® Apple Jacks® cereal
- Small round candies
- Food coloring
Roasted Cherry Tomato and Ricotta Pasta Salad
By bossenga
Heat oven to 425º F. Cook the pasta according to the package directions
- 1 pound pasta, such as rigatoni or penne
- 1 pint cherry tomatoes, halved (about 2 cups)
- 2 tablespoons olive oil, plus more for serving
- 1/2 tsp kosher salt and black pepper
- 10 sprigs fresh thyme
- 1 1/2 cups fresh ricotta
- zest of 1 lemon
Peppermint Stuffed Cookies
By bossenga
1 Heat oven to 375°F. In medium bowl, make dough as directed on pouch for Cutout Cookies
- 1 pouch Betty Crocker™ sugar cookie mix
- Butter, flour and egg called for on cookie mix pouch for Cutout Cookies
- 36 HERSHEY’S® peppermint bark bell candies, unwrapped
- 1/3 cup HERSHEY’S® semi-sweet chocolate chips
- 1 teaspoon shortening
- 1/4 cup coarsely crushed peppermint candy canes (10 miniature)
Apple-Molasses Spice Cake
By bossenga
Per Serving Calories 382 Fat 16g Sat Fat 2g Cholesterol 26mg Sodium 379mg Protein 4g Carbohydrate
- 1/2 cup vegetable oil, plus more for the pan
- 2 cups all-purpose flour, spooned and leveled, plus more for the pan
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/2 cup molasses
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tablespoon grated fresh ginger
- 2 Granny Smith apples—peeled, cored, and cut into 1/2-inch pieces
- confectioners’ sugar, for serving
Slow-Cooker Squash Lasagna
By bossenga
1.In a medium bowl, mix the squash and nutmeg
- 2 10- to 12-ounce packages frozen winter squash puree, thawed
- 1/8 teaspoon ground nutmeg
- 1 32-ounce container ricotta
- 1 5-ounce package baby spinach (6 cups)
- kosher salt and black pepper
- 12 lasagna noodles (about 3/4 of a 16-ounce box)
- 8 ounces mozzarella, grated (about 2 cups)
- green salad, for serving
Turtle Pumpkin Pie
By bossenga
Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts
- 1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
- 1 ready-to-use graham cracker crumb crust (6 oz.)
- 1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 1 cup cold milk
- 1 cup canned pumpkin
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Pumpkin-Braised Pork with Greens
By bossenga
In the stovetop-safe insert of a 4-quart (4-l) slow cooker over medium-high heat, warm the oil
- 1 Tbs. vegetable oil
- 3 1/2 to 4 lb. (1.75 to 2 kg) boneless pork shoulder, cut into 1 1/2-inch (4-cm) pieces
- Kosher salt and freshly ground pepper, to taste
- 1 large yellow onion, halved and cut into 1/2-inch (12-mm) slices
- 1 lb. carrots, peeled and cut into 2-inch (5-cm) chunks
- 1/4 tsp. red pepper flakes
- 1 jar spiced pumpkin braising sauce
- 1 bunch curly kale, stemmed and leaves torn into 1-inch (2.5-cm) pieces
- Crusty bread for serving
Grands!® Little Pies
By bossenga
1. Heat oven to 350°F. In medium bowl, mix flour, brown sugar and cinnamon
- 3/4 cup Pillsbury BEST® all-purpose or unbleached flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup LAND O LAKES® Butter
- 1/2 cup Fisher® Chef's Naturals® Chopped Nuts, if desired
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
- 1 can (21 oz) apple, blueberry or cherry pie filling
- 1 to 1 1/2 cups whipping cream
- Cinnamon-sugar