Zuppa Toscana (better than Olive Garden!)

Now that the cooler months are coming we all need to start finding those comforting warm foods!! Here's one to try!
Zuppa Toscana (better than Olive Garden!)

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.

Rumchata Pumpkin Pie Pudding Shots

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1 small Pkg. pumpkin spice instant pudding
¾ Cup Milk
3/4 Cup RumChata
8oz tub Cool Whip

Directions 1. Whisk together the milk, liquor, and instant pudding mix in a bowl until combined. 2. Add cool whip a little at a time with whisk. 3.Spoon the pudding mixture into shot glasses, disposable shot cups or 1 or 2 ounce cups with lids. Place in freezer for at least 2 hour

Bourbon Pecan Bon Bons

Ingredients:
½ cup plus 2 tbsp. heavy cream
1/4 cup light corn syrup
2 Tbsp honey
9 oz bittersweet chocolate, finely chopped
2 Tbsp Bourbon
1 1/2 cups pecans, toasted and finely chopped
2 cups (about 10 oz) shortbread cookies, crushed into crumbs in the food processor
¼ cup granulated sugar

Instructions:
1. Place the chocolate in a large mixing bowl. Combine the cream, corn syrup and honey in a small saucepan and bring to a boil, then remove from the heat.

2. Pour the cream mixture over the chocolate. Let stand for a minute (while the chocolate starts melting), then stir until all the chocolate is melted.

3. Stir in the Bourbon, 1 cup of the pecans and the crushed shortbread cookies.

4. The mixture will still be rather soupy and soft-looking, so refrigerate for an hour and the chocolate will firm up.

5. Put the 1/4 cup granulated sugar and the remaining 1/2 cup pecans in the food processor and pulse a few times until the pecans are nearly ground and well-mixed into the sugar. Place the sugar in a shallow bowl or on a plate.

6. Scoop rounded tablespoonfuls of the chocolate and roll into a ball. Roll the bon bon through the sugar-pecan mixture, then repeat with the rest.
Makes about 28 bon bons

Pumpkin Spice Pudding Dessert

An easy fall dessert recipe tastes like pumpkin pie when vanilla pudding, pumpkin, cream cheese and spices are mixed together and topped with Reddi-wip

Hands On:15 | Total: 15 | Makes: 6 servings (1 dessert each)

Ingredients:

• 1 pkg (13 oz each) Snack Pack® Vanilla Pudding
• 4 ounces 1/3 less fat cream cheese (Neufchatel), softened
• 1 can (15 oz each) solid-pack pumpkin
• 1/3 cup confectioners' sugar
• 3/4 teaspoon pumpkin pie spice
• Reddi-wip® Original Dairy Whipped Topping

Directions

1. Mix together pudding and cream cheese in medium bowl with hand mixer until smooth. Add pumpkin, sugar and pumpkin pie spice; mix until blended.
2. Divide pumpkin mixture evenly between 6 small serving dishes. Chill if desired. Top each with a serving of Reddi-wip and a dash of pumpkin pie spice just before serving.

Nutritional Information:

6 servings (1 dessert each) Calories 177; Total Fat 7 g(Saturated Fat 4 g); Cholesterol 16 mg; Sodium 140 mg; Carbohydrate 26 g; (Dietary Fiber 3 g, Sugars 18 g); Protein 3 g; Percent Daily Values*: Vitamin A 224%; Vitamin C 5%; Calcium 24%; Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Cook's Tips

If pumpkin pie spice is unavailable, substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground nutmeg.

Upside-Down Dessert Nacho

A 100-calorie fruit dessert nacho recipe made with juicy fresh berries topped with creamy Reddi-wip and sweetened crisp tortilla strips

Hands On:15 | Total: 25 | Makes: 1 serving (2/3 cup fruit with tortilla strips)

Ingredients:

• PAM® Butter No-Stick Cooking Spray
• 1 flour tortilla (8 inch), cut into short thin strips
• 1 teaspoon honey
• 1/8 teaspoon ground cinnamon
• 1/3 cup cut fresh strawberries
• 2 tablespoons fresh blueberries, washed, patted dry
• Reddi-wip® Original Dairy Whipped Topping

Directions

1. Preheat oven to 350°F. Spray baking sheet with cooking spray. Place tortilla strips in medium bowl. Drizzle with honey and sprinkle with cinnamon; toss gently to coat.
2. Place strips in single layer on baking sheet. Bake 8 minutes or until strips are lightly browned. Cool completely.
3. Place strawberries and blueberries in serving dish; top with 2 servings (1/4 cup) Reddi-wip. Sprinkle with one-fourth of the baked tortilla strips (reserve remaining for another use). Serve immediately.

Nutritional Information:

1 serving (2/3 cup fruit with tortilla strips) Calories 99; Total Fat 4 g(Saturated Fat 1 g); Cholesterol 6 mg; Sodium 78 mg; Carbohydrate 15 g; (Dietary Fiber 2 g, Sugars 7 g); Protein 1 g; Percent Daily Values*:Vitamin A 0%; Vitamin C 47%; Calcium 2%; Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet.

Cook's Tips

Lightly spray measuring spoon for honey with PAM® No-Stick Cooking Spray so honey slides easily out of spoon. Prepare a batch of sweetened tortilla strips to have on hand for when you get a sweet treat attack. Store strips in a recloseable food storage bag for up to 1 week...then this fruit nacho dessert is as easy as 1-2-3!

Pineapple Upside Down Mug Cakes

A quick pineapple upside down cake recipe prepared in the microwave

Hands On:10 | Total: 10 | Makes: 2 servings (1 cake each)

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 1/4 cup crushed pineapple in juice
• 2 tablespoons firmly packed light brown sugar
• 5 seconds Reddi-wip® Original Dairy Whipped Topping (about 2 cups)
• 1/4 cup Egg Beaters® Original
• 1/2 cup dry yellow cake mix
• 1 maraschino cherry, cut in half

Directions

1. Spray insides of 2 large microwave-safe mugs with cooking spray. Divide crushed pineapple and brown sugar between each mug; set aside.
2. Whisk together Reddi-wip, Egg Beaters and cake mix in medium bowl. Place half of batter in each mug.
3. Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minute 30 seconds or until set. Invert each cake onto a plate. Top each with a half cherry. Serve with additional Reddi-wip, if desired.

Nutritional Information:

2 servings (1 cake each) Calories 319; Total Fat 11 g(Saturated Fat 4 g); Cholesterol 22 mg; Sodium 247 mg; Carbohydrate 48 g; (Dietary Fiber 1 g, Sugars 36 g); Protein 5 g; Percent Daily Values*: Vitamin A 6%; Vitamin C 5%; Calcium 6%; Iron 6%

Pasta al Forno - Baked Pasta

Pasta al Forno - Baked Pasta

Ingredients
4 Tbsp 100% Organic Extra virgin Olive oil
1 lb  mezzi rigatoni
1 onion chopped (optional for those who do not like onion)
1 garlic cloves chopped
1 lb lean minced beef
3 Italian sausages, casing removed
17 2/3 oz tomato sauce  (I use my homemade sauce/gravy)
Water if necessary
 8 oz frozen peas
parsley chopped
salt
black pepper
 6 oz grated Parmigiana

Optional...Can also placed some shredded mozzarella on top about 10 mins. before baking is done

Preparation
Heat extra virgin olive oil in a pan and saute the onion and garlic until browned. Add the minced meat and the sausages and continue frying. Add the tomato sauce, fresh parsley, and season with salt and black pepper. Then reduce the heat, and let the sauce simmer for about 30 minutes. Add water if necessary. Add the peas into the mixture and cook for another 20-30 minutes on a low heat. Once the sauce has thickened, take the pan off the heat.
Meanwhile, cook the mezzi rigatoni al dente in salted boiling water. After draining, mix the pasta with the sauce.
Add the freshly grated parmigiano mix thoroughly. Grease a deep oven pan/dish with some extra virgin olive oil. Bake in the oven, preheated to 180 °C/ 355 °F, for about 30-40 min. Let the pasta rest for a few minutes before serving. Sprinkle some parmigiano on top.