Whole Grain Penne with Artichoke-Red Pepper Sauce

Ingredients:

1 lb. whole grain pasta (don't try this with regular white or it won't taste right. The whole grain adds a nutty flavor)

2 14 oz. cans quartered artichoke hearts, rinsed and drained (I prefer them packed in water not oil)

12 oz. jar red peppers, drained

2 Tbs. extra virgin olive oil

4 tsp. lemon juice (or 1/2 a fresh lemon)

1 tsp. dried basil

1/8 tsp. salt

dash freshly ground black pepper

Parmesan Cheese (I use about 2 cups, but I like a lot of cheese)

Instructions:

Cook pasta according to package. Meanwhile, in a food processor or blender combine artichokes, red pepper, olive oil, lemon juice, basil, salt, pepper, and 1/4 c parmesan. Drain pasta but do not rinse. Add sauce to the pasta and toss over low heat until heated through. Add lots of parmesan and serve immediately! Served about 6 for dinner. I usually add a side salad, green beans, or broccoli.

Chrissy Parkinson

Toscana Soup

1 1/2 Cup sausage
1 1/4 tsp garlic
2 Tbl chicken base
1 qt water
3/4 Cup diced onions
2 medium potatoes
2 Cups kale leaves
1/3 Cup heavy whipping cream

Brown sausage with garlic, salt and pepper and set aside. Simmer veggies and chicken bouillon in 1 qt. of water. Do not drain water...In fact you can add a little more water if needed. Once potatoes are tender add sausage and whipping cream.

Sharon

Chicken tostados

Chicken breast (1 to 1 ½ breasts per person)

Shredded lettuce

Sour cream

Cotija cheese (found w/the Mexican cheeses, it is a white Mexican cheese)

Chopped tomatoes

Tostado shells

Limes

Pico or Salsa (optional)

Boil the chicken in water until chicken is no longer pink. Drain and with 2 forks begin shredding the chicken.

While the chicken is boiling cut up the lettuce, tomatoes, limes and crumble the Cotija cheese if it is not already.

To make the tostados the best way is to take a shell and place sour cream on the top (to hold the cheese and chicken) then sprinkle the cheese over the sour cream and add the shredded chicken. Next add the lettuce, tomatoes and Pico or salsa. Take 1 to 2 lime wedges and squeeze over the top.

They are messy to eat, but oh so delicious and easy to make!

Aupreille

Tortellini with Artichokes & Pepperoni

Tortellini with Artichokes & Pepperoni

1 – 9oz pkg cheese tortellini

1 – 14oz can artichoke hearts drained, chopped

½ tsp minced garlic

¼ cup chopped fresh basil

1 ½ TBS balsamic vinegar

1 – 6oz pkg turkey pepperoni

½ cup sliced black olives

¼ cup crumbled gorgonzola cheese

2 TBS olive oil

Cook tortellini according to package directions and drain it.

In large bowl, combine pepperoni (cut into thin strips), artichokes, olives, and garlic. Add the cooked tortellini to the mixture and toss it lightly; add cheese, basil, oil and vinegar and toss in gently.

Best served warm.

-Aupreille

Cinnamon Rolls

From the episode: Rise and Shine, Cook's Country TV

(taken off of Amy's blog)

Dough

3/4 cup whole milk, heated to 110 degrees

1 envelope (2 1/4 tsp.) instant or rapid-rise yeast

3 large eggs, room temperature

4 1/4 cups all-purpose flour

1/2 cup cornstarch

1/2 cup granulated sugar

1 1/2 tsp, salt

12 Tbs. unsalted butter, cut into 12 pieces and softened

Filling

1 1/2 cups packed light brown sugar

1 1/2 Tbs. ground cinnamon

1/4 tsp. salt

4 Tbs. unsalted butter, softened

Glaze

4 oz. cream cheese, softened

1 Tbs. whole milk

1 tsp. vanilla extract

1 1/2 cups confectioner's sugar

Instructions

1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.

2. Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.

3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.

4. For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.

Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Jenni's Mexican Corn Bread

• 1 large can roasted green chilies
  
• 1 can creamed corn
• 1/2 cup milk
• 1/2 cup corn meal
• 8 oz cream cheese (softened to room temperature)
  
• 1/2 teaspoon salt
• 2 tablespoons hot sauce (I like to use Louisiana hot sauce)
  
• 3 tablespoons butter

Preheat oven to 400 degrees. Grease 9x9 baking dish. Mix all ingredients together well and spoon into greased baking dish. Bake for 45 minutes. Bread will be about the consistency of thick oatmeal. Serve warm with salsa, sour cream, or guacamole.

• Posted by Sara P.