Sausage & Peppers Ziti Marinara

Sausage & Peppers Ziti Marinara

Ingredients

1 1/2 lbs sweet or hot Italian sausages links
1 1/3 cups green bell pepper, seeded & cut into 1” x ¼” strips
1 can Italian-style or plum tomatoes, including liquid (28 oz)
1 can tomato puree (10 3/4 oz)
1 tsp garlic cloves, chopped finely
4 Tbsp extra virgin olive oil
2 Tbsp extra virgin olive oil
1/2 cup basil, fresh, chopped finely, firmly packed
Salt & pepper to taste
1 lb ziti or penne pasta, cooked according to package directions
Fresh parsley, chopped
Parmesan cheese, grated

Procedures

Pre-heat oven to 350ºF.

1. BAKE sausage links in oven for 20 minutes or until completely cooked. Cut sausages in half lengthwise; then cut into 1/2" slices. Result will be semi-circles of sausage. Set aside.
2. SAUTE pepper slices in olive oil until their crispness is lost, but not soft.
3. CHOP tomatoes or use a food processor on “pulse”; do not puree tomatoes.
4. COMBINE chopped tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a simmer. Add sausage pieces and stir well.
5. TRANSFER cooked, drained pasta to large serving platter. Top with sausage & pepper marinara mixture.
6. GARNISH with parsley and grated Parmesan cheese.

Chicken Milanese

Ingredients

Sauce & pasta:

½ cup butter, unsalted

4 garlic cloves, minced (or 1 Tbsp)

1 cup white wine

1/4 cup all-purpose flour

1 cup chicken broth

1 cup heavy cream

1 cup Parmesan cheese, grated

¼ tsp black pepper, to taste

½ tsp salt

8 cherry tomatoes, halved

¼ cup spinach, chopped

8 roasted garlic cloves, minced (or 4 Tbsp)

1 20-oz package tortelloni or tortellini, cooked according to package directions

Chicken:

4 boneless, skinless chicken breasts

½ cup flour

3 large eggs

¼ cup milk

1 cup Panko breadcrumbs

½ cup Parmesan cheese, grated

3 tsp fresh parsley, chopped

1 1/2 tsp Italian seasoning

1 Tbsp garlic, chopped

¼ tsp black pepper

4 Tbsp  Extra-Virgin Olive Oil

4 lemon wedges

Procedures

1. FLATTEN chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately ½” thick.
2. WHISK eggs and milk together in a flat-bottom bowl.
3. MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
4. DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
5. MELT butter in sauce pan over medium heat.
6. ADD minced garlic and sauté for 1 minute. Add flour and stir well until well-blended.
7. ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
8. ADD roasted garlic, pepper and salt. Stir until well blended.
9. ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently.
10. HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165ºF.
11. ADD cooked, drained tortelloni pasta to sauce and blend well.
12. TRANSFER chicken to a large platter and serve with hot, creamy tortelloni.
13. GARNISH with fresh parsley and lemon wedge

Cheese Ravioli with Fresh Vegetables

Ingredients

1 lb mini round cheese ravioli, cooked according to package directions

1/4 cup extra virgin olive oil

1 clove fresh garlic, chopped

2 7-oz jars roasted red peppers, sliced in strips

1 whole, medium fresh zucchini, sliced in half moons

1/2 cup black olives, sliced

1 cup chicken broth

Grated Parmesan to taste

Fresh chopped parsley for garnish

Salt and freshly ground black pepper

Procedures

1. HEAT olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.
2. DRAIN cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.
3. PLACE sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.

Fluffy Peanut Butter Frosting

• 1/2 cup butter, softened
• 1 cup creamy peanut butter

• 3 tablespoons milk, or as needed
• 2 cups confectioners' sugar

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

CREME OF COCONUT CAKE

CREME OF COCONUT CAKE
1 box yellow butter cake mix
1 14 oz can creme of coconut
1 14 oz can Eagle Brand milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)

Bake yellow butter cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator.

PINEAPPLE CHEESE BALL

PINEAPPLE CHEESE BALL
Ingredients:
1-1/2 packages (12 oz) cream cheese
1 small can crushed pineapple (well drained)
powdered sugar (to taste- approximately 2-3 Tbsp.)
green onion (optional-to taste, approximately 2 Tbsp.)
chopped ham (optional-to taste, approximately 2-3 Tbsp. I used deli meat ham)
chopped pecans (about 1 cup worth)
Directions:
Combine all ingredients together.Mash into a ball and chill.Roll in crushed pecans.
Refrigerate until served.Serve with crackers.

COOKIES AND CREAM~

COOKIES AND CREAM~ 

EVERYTIME I SERVE THIS AT A COOKOUT IT IS DEVOURED AND THEN EVERYONE WANTS THE RECIPE~SO SO GOOOOD~~~Oreo goodness 1 bag Oreos, crushed 8oz c...ream cheese, softened 1/4 cup butter 1 cup powdered sugar 3 cups milk 2 sm boxes instant vanilla pudding 1/2 tsp vanilla 12 oz Cool Whip, thawed Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. fold in cool whip after pudding has set. add cream cheese mixture. layer with Oreos... Chill until ready to serve!