Sausage Spinach Pasta Bake

Ingredients

  • 1 package (16 ounces) whole wheat spiral pasta
  • 1 pound Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 5 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup half-and-half cream
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
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Applesauce Cake

Ingredients

  • 3 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground cardamom
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups packed light-brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups Basic Applesauce, or store-bought chunky applesauce
  • Nonstick cooking spray
  • Confectioners’ sugar, for dusting (optional)

No-Bake Butterscotch-Coconut Cookies

Ingredients

  • 3/4 cup butterscotch chips
  • 3/4 cup creamy no-stir peanut butter
  • 1 cup quick-cooking oats
  • 1 1/4 cups unsweetened shredded coconut, divided
  • 1/4 teaspoon kosher salt
  • 2 ounces dark chocolate (optional)

Directions

  1. Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
  2. Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
  3. Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.

Homemade Cinnamon Bread Recipe

Ingredients

  • 1 1/2 cups warm water
  • 1/4 ounce dry active yeast (1 packet)
  • 3 tablespoons light brown sugar, lightly packed
  • 3 tablespoons unsalted butter, softened
  • 3 3/4 cups all-purpose flour, divided (approximately-you may need as much as to 4 1/2 cups)
  • 3/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon

Crispy Popcorn Chicken

Ingredients

  • Kosher salt and black pepper
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup canola oil
  • 4 ears corn, shucked
  • ½ cup barbecue sauce

Directions

  1. Bring a large pot of salted water to a boil. Place the buttermilk in a shallow bowl. Place the flour in a second shallow bowl. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dip the chicken in the buttermilk (shaking off any excess), then in the flour (tapping off any excess).
  2. In a large skillet, heat the oil over medium-high heat. Working in batches, fry the chicken until golden and cooked through, 1 to 2 minutes per side; transfer to a paper towel-lined plate and season with ¼ teaspoon salt.
  3. Meanwhile, add the corn to the boiling water and cook until tender, 3 to 4 minutes. Serve with the chicken and barbecue sauce.

Watermelon-Strawberry Cooler

Ingredients

  • 2 cups water
  • 1/2 cup lemon juice
  • 12 cups cubed watermelon (about 3-1/2 pounds)
  • 2 cups fresh strawberries or raspberries
  • 2/3 cup sugar
  • 1-1/2 teaspoons minced fresh mint
  • Small watermelon wedges and fresh mint leaves

Directions

  1. Place 1 cup water, 1/4 cup lemon juice, 6 cups watermelon, 1 cup berries, 1/3 cup sugar and 3/4 teaspoon minced mint in a blender; cover and process until smooth. Transfer to a large pitcher. Repeat with remaining water, lemon juice, fruit, sugar and minced mint.
  2. Refrigerate 1 hour or until cold. If desired, press through a fine-mesh strainer. Serve with watermelon wedges and mint leaves.

Pork Tenderloin with Roasted-Lemon Orzo

Ingredients

  • 2 lemons, halved and thinly sliced
  • 2 pork tenderloins (1 lb. each)
  • 4 tsp. oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cloves garlic, chopped
  • 2 bunches Swiss chard, chopped
  • 1 lb. orzo, cooked

Directions

  1. Toss lemons, and pork with oil; surround pork with lemon slices on parchment-lined baking sheet. Sprinkle pork with salt and pepper; roast at 450 degrees F 30 minutes or until cooked through (145 degrees F).
  2. In large saucepot, heat oil on medium; cook garlic 2 minutes. Add Swiss chard, cover; cover and cook 7 minutes or until tender. Toss chard with orzo, cooked and roasted lemon slices; serve with pork.