Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.
Preheat oven to 350. Butter and flour three 9 inch cake pans (I used cupcake liners and cupcake pan). In a mixing bowl cream butter and gradually add sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each addition. In another bowl sift flour with baking powder and salt. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Pour batter into prepared pans. Bake for 25-30 mins. Cool in pans 10 mins and remove from pans to finish cooling. Top with frosting.
Heat oven to 350°F. Grease and flour two 9-inch round pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Deep Dark Chocolate Frosting
from Hershey's, recipe on back of Special Dark cocoa
Melt the butter. Stir in cocoa. Add powdered sugar alternately with milk, beating to spreading consistency. Makes about 2 cups.
This was incredibly easy to make, and as you can see from the photo above, people started digging in before I could even snap a picture! This was delicious, and I will for sure make it again.
Ingredients:
Here we are in the middle of our 2-hour wait outside: Karen, me, Kim, and Brooke. We hung out and snacked while we waited to be approved to get in. But... we made it!
Preheat oven to 350 degrees.
Saute the onion in the oil until softened and done.
Combine onions with all remaining ingredients except for the French-fried onions into a bowl. Shape into a loaf and place in a lightly greased 9 x. 5 inch pan. Sprinkle fried onions onto top; gently press them into the loaf a bit so they "stick." Bake, covered loosely with foil, for 50-60 minutes, or until meatloaf is cooked through.
Ingredients:
Bring 4 qt. of water to a boil in lare pot and cook ziti according to box directions to only al dente and set aside.
At the same time, lightly steam broccolli florettes on to of pan in steamer and set aside.
Meanwhile, melt butter in large nonstick skillet over medium heat.
When just coming to foaming, add garlic paste and cook until fragrant (about 1 min)
Add flour and cook until beginning to turn golden (about 2 min.)
Add vermouth and cook until evaporated (about 1 min).
Stir broth into pan and simmer sauce until slightly thickened (about 2 min).
Add cheddar and stir constantly while returning to a boil.
Fold in ziti cook for one minute additional and remove from heat.
Add brocolli and chicken and fold until sauce covers uniformly.
Plate and top with one or two strips of parmesean (optional) and serve.
Preheat oven to 400 degrees F.
Toss 4 tablespoons melted butter with next 3 ingredients; set aside. Sauté onions in one tablespoon olive oil in a large skillet over medium-high heat 10 minutes or until golden brown. Add mushrooms, and sauté 3-5 minutes. Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture. Bake for 15 minutes or until golden brown.
Ingredients
In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutrition Information per Serving:
Calories 261 (69% from fat) • carb. 15g • pro. 6g • fat 21g • sat. fat 9g • chol. 43mg • sod. 110mg • calc. 49mg • fiber 1g
©2008 CuisinartCuisinart® is a registered trademark of Cuisinart, Stamford, CT 06902.
What a little grub!SCONES
POWDERERED SUGAR GLAZZE
SPICED GLAZE
To make the scones:
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
To make the plain glaze:
Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.
To make the spiced glaze:
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
Ingredients:
Cream Sauce:
Bring large pot of salted water to a boil. Add pasta, and cook about 8-10 minutes. Once finished, drain the pasta and set aside.
Warm some olive oil in a skillet and then add cubed chicken. Stir in chicken and season with pepper and garlice salt. Cook about 5 minutes, until chicken is cooked entirely through. Remove chicken to drain.
Cream Sauce:
In a small sauce pan add cream cheese and butter, melt together over low to medium heat.
Continue until the blend is smooth and creamy. Stir in milk, fresh cracked pepper and 1/4 cup parmesan cheese.
Simmer mixture over low heat for 2-3 minutes, stirring constantly.
Once finished combine chicken, pasta, sugar snap peas and cream sauce and mix together.
Serve with parmesan cheese on top along with fresh cracked pepper.
Bake the pastry shells according to package directions.
Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve and add to the sauce. Add the squash, frozen onions, frozen veggies, and parsley to the sauce.
Pour over warm pastry shells.
Ingredients:Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Mix wine, soup, and mushrooms together. Stir flour into sour cream and add to soup mixture.
Place chicken and sauce in crockpot. Sprinkle salt, pepper, and paprika over top. Cook on low for 6-8 hours.
To freeze: Combine all ingredients in a plastic bag and freeze.
