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Gingerbread Cookies

By Heidi Sutton

A true holiday celebration calls for sharing moments with loved ones and creating memories that can last a lifetime. Crafting a sweet dessert to cap off the festivities is a perfect way to come together in the kitchen and enjoy the moment with those who matter most.

These Gingerbread Cookies made with C&H sugar can be a hallmark holiday treat that allow kids to help in the process. Once they’re out of the oven, ask little ones to help decorate the festive and delightful cookies.

Visit chsugar.com to find recipes perfect for entertaining and celebrating with family throughout the year.

Gingerbread Cookies

Recipe courtesy of Bernice Baran
Prep time: 30 minutes
Cook time: 10-12 minutes
Yield: 24 cookies

Ingredients:

  • 1/2  cup (1 stick) unsalted butter, softened
  • 1/2  cup C&H® Dark Brown Sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • royal icing

Directions:

In large bowl of electric mixer fitted with paddle attachment, cream butter and sugar about 2 minutes on medium speed until light and fluffy. Add egg and molasses; mix until well incorporated.

In separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Use mixer on low speed to add to butter mixture until combined and dough is formed.

Divide dough in half, wrap with plastic film and refrigerate at least 1 hour.

Preheat oven to 350 F and line baking sheets with parchment paper.

Flour clean work surface. Roll dough 1/8-1/4 inches thick. Cut out shapes with desired cookie cutters.

Transfer cookies to lined baking sheets and bake 10-12 minutes, or until firm. Let cookies cool on baking sheets 2-3 minutes then transfer to cooling rack. Cool completely.

Decorate cookies with royal icing.

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Red Velvet Crinkle Cookies

By Heidi Sutton

The next best thing to baking cookies for many home chefs is baking cookies with friends. Dust off your favorite recipes, create a festive playlist and fill your home with the tantalizing aroma of baked goodies for the ultimate Christmas cookie party.

Turn things up a notch and swap classic sugar cookies for these Almond Gingerbread Cookies featuring classic gingerbread with a crunch of toasted almonds and festive Red Velvet Crinkle Cookies with a rich cocoa flavor, a deep red color and a cracked top that perfectly catches a light dusting of powdered sugar.

Almond Gingerbread Cookies

Almond Gingerbread Cookies

YIELD: Makes 30 cookies

INGREDIENTS:

3 cups flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/4  teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

1 teaspoon pure vanilla extract

1 1/3 cups sliced almonds

DIRECTIONS:

In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. In separate large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla extract; beat well. Gradually beat in flour mixture on low speed until well mixed. 

Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours, or as long as overnight. 

Heat oven to 350° F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. 

Bake 8-10 minutes, or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

YIELD: Makes 24 cookies

INGREDIENTS: 

1 2/3 cups flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4  teaspoon salt

1/2  cup (1 stick) butter, softened

3/4 cup granulated sugar

2  eggs

1 1/2 teaspoons red food color

1 teaspoon pure vanilla extract

1/2 cup confectioners’ sugar

nonstick cooking spray

DIRECTIONS:

In medium bowl, mix flour, cocoa powder, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 to 4 hours. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in confectioners’ sugar to completely coat. Place 2 inches apart on baking sheets sprayed with nonstick cooking spray. Bake 10-12 minutes, or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

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Sufganiyot

By Heidi Sutton

The humble donut is a treat beloved all over the world, but it takes on special significance when you make sufganiyot for Hanukkah. These deep-fried delicacies have become popular in Israel as a way to symbolize the miracle of the oil lamps that burned one day’s supply of oil for eight days in the ancient Holy Temple in Jerusalem. 

Sufganiyot are traditionally filled with jelly or jam, but can also be filled with custard, Nutella, pudding, pumpkin butter, apple butter, or dulce de leche and are are also delicious plain. 

Enjoy this recipe for Sufganiyot, courtesy of Martha Stewart, for your next Hanukkah celebration.

Sufganiyot

YIELD: Makes 20 donuts

INGREDIENTS:

2 teaspoons active dry yeast (one packet)

1⁄2 cup warm water (100 to 110 F)

1⁄4 cup plus 1 teaspoon sugar, plus more for rolling

2 1⁄2 cups all-purpose flour, plus more for dusting

2 large eggs

2 tablespoons unsalted butter, at room temperature

1⁄4 teaspoon freshly grated nutmeg

2 teaspoons salt

3 cups vegetable oil, plus more for bowl

1 cup seedless raspberry jam

DIRECTIONS:

In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1⁄4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 11⁄2 hours.

On a lightly floured work surface, roll dough to 1⁄4-inch thickness. Using a 21⁄2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

In a medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 350 F. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn donuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining donuts.

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Puree of Split Pea Soup

By Heidi Sutton

One of the fastest ways to warm up when chilly temperatures set in is by enjoying hearty, hot soups at mealtime. The following recipes for “Puree of Split Pea Soup” and “Zucchini Soup with Cheddar Rusks” from The Culinary Institute of America Book of Soups make for a warming meal.

Puree of Split Pea Soup

Puree of Split Pea Soup

YIELD: Makes 8 servings

INGREDIENTS:

4 strips bacon, minced

1 medium onion, diced (about 11⁄4 cups)

1 carrot, diced (about 1⁄3 cup)

1 celery stalk, diced (about 1⁄2 cup)

1 leek, white and light green part, diced (about 11⁄4 cups)

6 cups chicken broth

2 yellow or white potatoes, peeled and diced (about 2 cups)

1⁄2 pound split green or yellow peas

1 smoked ham hock

Sachet: 1 bay leaf, 1 whole clove, 1 garlic clove, and 4 to 5 peppercorns, enclosed in a large teaball or tied in a cheesecloth pouch

Salt, to taste

Freshly ground pepper, to taste

1 cup croutons

DIRECTIONS:

Cook the bacon in a soup pot over medium-high heat until crisp and brown. Remove the bacon with a slotted spoon; drain on paper towels and set aside. Pour off all but 3 tablespoons of the bacon fat. Add the onion, carrot, celery, and leek; stir to evenly coat with fat. Cover the pot and cook the vegetables over medium-low heat, stirring occasionally, until the onion is tender and translucent, 6 to 8 minutes.

Add the broth, potatoes, peas, and ham hock. Bring to a simmer and cook over medium heat, 20 minutes, stirring occasionally. Add the sachet and simmer until the split peas are soft, about 30 minutes. Skim away any scum during simmering.

Remove the sachet and discard. Remove the ham hock and set aside to cool. When cool enough to handle, cut the ham off the bone, dice, and set aside.

Strain the soup through a sieve, reserving the liquid. Puree the solids and return them to the pot. Add enough of the reserved liquid to achieve a thick consistency. Blend well. Stir in the ham and bacon. Season with salt and pepper. Serve in heated bowls, garnished with croutons.

Zucchini Soup with Cheddar Rusks

Zucchini Soup with Cheddar Rusks

YIELD: Makes 8 servings

INGREDIENTS:

4 bacon strips, minced

2 onions, diced (about 21⁄2 cups)

4 garlic cloves, minced (about 2 teaspoons)

4 medium zucchini, diced (7 to 8 cups)

6 cups chicken broth

4 plum tomatoes, peeled, seeded and chopped, (about 1 cup)

1⁄2 cup tomato puree

4 tablespoons tarragon

2 tablespoons minced fresh basil

1⁄2 teaspoon salt, or to taste

1⁄4 teaspoon pepper, or to taste

8 cheddar rusks (see below)

DIRECTIONS:

Cook the bacon in a soup pot over medium heat until the fat is released and the bacon bits are crisp, 6 to 8 minutes. Add the onions and garlic. Cook, stirring frequently, until the onions are a light golden brown, 8 to 10 minutes. Add the zucchini, cover the pot and cook until the zucchini starts to become translucent, about 5 minutes. Add the broth, tomatoes, tomato puree, and vinegar. Bring the soup to a simmer and cook until the vegetables are very tender and the soup has developed a good flavor, 15 to 20 minutes. Add the basil to the soup, and season with salt and pepper. Serve in heated bowls, garnished with cheddar rusks.

Cheddar Rusks

YIELD: Makes 8 servings

INGREDIENTS:

8 slices French or Italian bread (1⁄2-inch thick)

1 cup grated cheddar cheese

DIRECTIONS:

Toast the bread until golden brown on both sides. Preheat the broiler. Scatter the cheese evenly over the toasted bread and broil until the cheese bubbles and begins to brown

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Pumpkin Pecan Rice Pudding Bars

By Heidi Sutton

For a comforting dish full of familiar cold-weather flavors, try this recipe for Pumpkin Pecan Rice Pudding Bars. Pumpkin-spice fanatics can enjoy their favorite ingredient mixed into a rice pudding base sweetened with coconut milk, brown sugar, vanilla extract, whipping cream and maple syrup.

Need to feed a crowd? Pumpkin Slab Pie is an easy way to make pumpkin pie for a lot of people and is perfect for the holidays, especially Thanksgiving.

Pumpkin Pecan Rice Pudding Bars

Pumpkin Pecan Rice Pudding Bars

YIELD: Serves 4 to 6 people

INGREDIENTS:

2 cups white rice

1 cup pecans

4 cups coconut milk

1 can (15 ounces) pumpkin puree

3/4 cup brown sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

3 eggs

1/2 teaspoon vanilla extract

1 cup heavy whipping cream

2 tablespoons maple syrup

DIRECTIONS:

Prepare rice according to package directions. Preheat oven to 350 F. Spread pecans on baking sheet and toast 8-10 minutes. Cool then chop.

In large saucepan over medium-high heat, combine milk, pumpkin, brown sugar, pumpkin pie spice and salt. Bring to boil, stirring constantly. Slowly add about 1/2 cup hot liquid to eggs and beat well. Stir egg mixture back into saucepan and cook over medium-high heat 2 minutes. Remove from heat and stir in cooked rice, vanilla and pecans.

Pour mixture into greased 13-by-9-inch baking dish. Bake, uncovered, 30 minutes, or until knife inserted near center comes out clean.

Whip heavy cream to soft peaks then add maple syrup and continue beating until peaks form. Serve with warm pudding.

Tip: For sweeter pudding, increase brown sugar to 1 1/2 cups.

Pumpkin Slab Pie

Pumpkin Slab Pie

YIELD: Makes 24 slices

INGREDIENTS:

Crust:

1 cup unsalted butter, cut into 1/2-inch cubes

8 ounces cream cheese, cut into 1/2-inch cubes

2 cups all-purpose flour

1 teaspoon kosher salt

Filling:

2  cans (15 ounces each) pumpkin

4  eggs

2 cups whipping cream

1 1/4  cups granulated sugar

2 teaspoons pumpkin pie spice

1 teaspoon ground ginger

1/2 teaspoon kosher salt

DIRECTIONS:

To make crust: In bowl, combine butter, cream cheese, flour and salt. Use fingers to mix ingredients until dough ball forms. Form into two flat rectangular disks about 1-inch thick and wrap with plastic. Refrigerate 1 hour.

On lightly floured surface, roll out each crust into 13-by-10-inch rectangle. Carefully place dough on each side of 12-by-17-inch pan and pinch together, smoothing out crust so it fits into all corners of pan. Trim edges to 1/2 inch of crust and tuck edges under. Crimp edges with fork.

Heat oven to 350° F.

To make filling: In large bowl, whisk to combine pumpkin, eggs, whipping cream, sugar, pumpkin pie spice, ginger and salt. Pour into crust.

Bake 35-45 minutes until filling is slightly jiggly but set. Let cool 3-4 hours before serving with some fresh homemade whipped cream on top

Homemade Pumpkin Pie Spice Blend

Homemade Pumpkin Pie Spice Blend

Pumpkin pie spice has gone from an occasional ingredient used primarily in Thanksgiving pies to becoming the unofficial flavor of autumn. While you can buy the pre-made stuff from the grocery store, it’s super easy—and more cost-effective—to whisk up a batch of pumpkin pie spice at home. 

INGREDIENTS:

3 tbsp. ground cinnamon

2 tsp. ground ginger

2 tsp. nutmeg

1 1/2 tsp. ground allspice

1 1/2 tsp. ground cloves

DIRECTIONS:

Whisk together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl until well combined. Store in a small jar.

 

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Image from LIM

Culinary Historian Sarah Lohman returns to the Long Island Museum, 1200 Route 25A, Stony Brook on Sunday, November 12 at noon to talk about endangered American food traditions featured in her latest book, Endangered Eating: America’s Vanishing Foods. Lohman has traveled the country learning about and documenting ingredients at risk of being lost to time, from those who are passionate about keeping those traditions alive.

After her talk, join Sarah in the LIM Visitors Center for an Author Meet & Greet and Book Signing! Copies of the book will be available to purchase on the day of the event.

The event is free with Museum admission. No registration required.

For more information, visit www.longislandmuseum.org.

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Chocolate Fudge Pie

By Heidi Sutton

Everyone knows that Halloween dishes up sweets galore. Trick-or-treaters come home with bounties of chocolate bars, candy, gum, licorice, and much more inside of their bags.

Even though trick-or-treat treasures are the stars of the show, when hosting Halloween parties, desserts also can be top notch, and guests often look forward to chocolate treats on the dessert table. 

This year, Halloween hosts can serve up a slice of Chocolate Fudge Pie from “Real Simple: Dinner Tonight Done!” from the editors of Real Simple and ghosts will rise from the dead for the chocolaty Monster Mash Mudslide courtesy of Culinary.net.

Chocolate Fudge Pie

Chocolate Fudge Pie

YIELD: Makes 8 servings

INGREDIENTS:

1 pie crust (store-bought or homemade), fitted into a 9-inch pie plate

6 ounces semisweet chocolate, chopped, plus more shaved, for topping

1⁄2 cup (1 stick) unsalted butter

3 large eggs

1⁄8 teaspoon kosher salt

1⁄2 cup plus 3 tablespoons granulated sugar

11⁄2 cups heavy cream

DIRECTIONS:

Heat oven to 375 F. Place the pie plate on a baking sheet. Prick the crust with a fork and line with foil. Fill to the top with pie weights or dried beans. Bake until the edges are firm, 20 to 25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes more. Reduce oven temperature to 325 F.

Meanwhile, in a large heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate and butter, stirring often, until smooth; set aside.

Using an electric mixer, beat the eggs, salt, and 1⁄2 cup of the sugar on medium-high speed until fluffy, 4 to 5 minutes. Fold one-third of the egg mixture into the chocolate mixture, then fold in the remainder.

Pour the mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cook for 1 hour, then chill until firm, at least 2 hours.

Beat the cream with the remaining 3 tablespoons of sugar on medium high-speed until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.

Monster Mash Mudslide

YIELD: Makes 4 servings

INGREDIENTS:

4 cups lowfat chocolate milk

10 chocolate wafer cookies, coarsely broken

1/2 cup frozen non-dairy whipped topping, thawed

8 mini chocolate chips or mini chocolate candies (orange/brown color recommended)

DIRECTIONS:

In blender, blend chocolate milk and chocolate wafer cookies until smooth. Heat mixture in saucepan or microwave until just heated through.

To serve, pour chocolate milk mixture into 4 glasses. For each serving, spoon a large, upright dollop of whipped topping to resemble a ghost. Insert chocolate chips or chocolate candies into dollop for eyes.

Note: To enjoy a cold mudslide, do not heat in saucepan or microwave.

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Maple Banana Bread Pancakes

By Heidi Sutton

Autumn is the perfect time to fall in love with maple syrup. There’s something about its sweet and savory taste that makes it the perfect addition to fall recipes and comfort food. Here are two delicious recipes, one for breakfast and one for dessert, that utilize this versatile ingredient.

Maple Banana Bread Pancakes

Recipe courtesy of Culinary.net

Maple Banana Bread Pancakes

YIELD: Makes 8 4-inch pancakes

INGREDIENTS:

2 very ripe large bananas

1 cup milk

1 large egg

1 tablespoon maple extract

2 teaspoons vanilla extract

1 cup all-purpose flour

3 tablespoons packed light brown sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

chopped walnuts for topping

DIRECTIONS:

Mash bananas in a large bowl with a fork until smooth. Add milk, egg, maple extract, and vanilla extract, and whisk until combined. Add flour, brown sugar, baking powder, ground cinnamon, and salt; mix until well blended.

Heat 2 tablespoons of the unsalted butter in a large cast iron skillet, nonstick frying pan, or griddle on medium heat until melted. Pour 1/4 cup of batter per pancake onto griddle or skillet. Cook 1-2 minutes per side, or until golden brown, turning when pancakes begin to bubble.

Transfer the pancakes to a warm oven or plate. Serve immediately with sliced banana, walnuts and maple syrup.

Pumpkin Bread Pudding with Spiced Maple Syrup

Recipe courtesy of Culinary.net

Pumpkin Bread Pudding with Spiced Maple Syrup

YIELD: Makes 12 servings

INGREDIENTS:

Bread Pudding:

2 cans (13 2/3 ounces each) coconut milk

4 eggs, lightly beaten

1 cup sugar

1 cup canned pumpkin

1 tablespoon pumpkin pie spice

1 tablespoon vanilla extract

8 cups cubed challah bread (or cubed French or Italian bread)

1 cup flaked coconut

1 cup chopped pecans

Spiced Maple Syrup:

1 cup maple syrup

1 vanilla extract

1/4 teaspoon pumpkin pie spice

DIRECTIONS:

To make Bread Pudding: Heat oven to 350° F. Pour coconut milk into large bowl. Stir with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice and vanilla; mix until well blended. Add bread cubes; toss to coat well. Pour into greased 13-by-9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans. Bake 35-40 minutes.

To make Spiced Maple Syrup: Mix syrup, vanilla extract and pumpkin pie spice in microwavable bowl or measuring cup. Microwave on high 1 minute, or until warm.

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Brown Butter Pierogies with Roasted Sweet Potatoe

By Heidi Sutton

Cooler days call for comforting flavors the entire family can enjoy at the dinner table like roasted veggies paired with hearty favorites like cheesy pierogies  followed by an apple crisp paired with pears and walnuts that provide a sense of warmth and coziness. Make this autumn one to remember by creating new meals and memories along the way.

Brown Butter Pierogies with Roasted Sweet Potatoes

Recipe courtesy of Culinary.net

Brown Butter Pierogies with
Roasted Sweet Potatoes

YIELD: Makes 4 servings

INGREDIENTS:

1 bag (1.6 pounds) cheese pierogies 

2 cups sweet potato cubes

1 tablespoon olive oil

salt and pepper, to taste 

4 tablespoons salted butter

1 tablespoon balsamic vinegar

2 tablespoons lemon juice

1/2 cup pecans

fresh thyme leaves, for serving

DIRECTIONS:

Preheat oven to 400 F. Toss sweet potato cubes in olive oil, salt and pepper, to taste, and spread in even layer on baking sheet. Roast 25-30 minutes, tossing about halfway through, until potatoes are fork tender. 

In medium skillet over medium heat, brown butter 5-10 minutes. Avoid smoking or burning. Remove from heat. Allow to cool about 5 minutes then whisk in balsamic vinegar and lemon juice.

In large saucepan, bring water to boil. Cook pierogies according to package directions, about 3 minutes. Drain and toss in brown butter sauce. Add roasted sweet potatoes and pecans to brown butter pierogies and toss gently to coat. Top with fresh thyme leaves before serving.

Apple Pear Walnut Crisp

Recipe courtesy of Culinary.net

Apple Pear Walnut Crisp

YIELD: Makes 4 servings

INGREDIENTS:

Walnut Crisp Topping:

1 1/2  cups California walnuts, divided

1/4 cup all-purpose flour

1/3 cup brown sugar

1/2 cup quick-cooking oats

1/2 teaspoon ground cinnamon

1/2 cup butter, chilled and sliced into 1-tablespoon pieces

 

Apple Pear Filling:

3 Granny Smith apples, peeled and sliced into 1/4-inch slices

2 D’Anjou pears, peeled and sliced into 1/4-inch slices

1/2  cup granulated sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

1/8  teaspoon salt

1 tablespoon lemon juice

ice cream (optional)

caramel sauce (optional)

DIRECTIONS:

To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground. In small bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms. Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside.

To make apple pear filling: Preheat oven to 350 F. In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice. Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish. Sprinkle walnut crisp topping mixture over fruit. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown. Top with ice cream and caramel sauce, if desired.

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Italian Sausage Spinach and Tomato Rigatoni

By Heidi Sutton

Planning a delicious, romantic date night doesn’t have to take you any further than your own kitchen. Take inspiration from simple Italian dishes to celebrate the link between food and love. As these recipes show, a romantic meal can be ready in minutes or, like a great love story, simmered to perfection. Serve with a simple salad of greens with Italian vinaigrette or Caesar dressing, warm Italian bread and don’t forget the cannolis for dessert!

Italian Sausage Spinach and Tomato Rigatoni

Recipe courtesy of Family Features

Italian Sausage Spinach and Tomato Rigatoni

PREP TIME: 10 minutes

COOK TIME: 20 minutes

INGREDIENTS:

1/2 box rigatoni pasta

1 tablespoon olive oil

1/2 cup onions, chopped

4 cloves garlic, minced

1/2 cup mushrooms, sliced

16 ounces sweet Italian sausage

1 jar Marinara sauce

2 cups fresh baby spinach

salt and pepper to taste

Parmesan cheese, for garnish

DIRECTIONS: 

Bring a large stockpot of water to boil. Boil rigatoni pasta until al dente. Drain and set aside. In saute pan over medium heat, add olive oil. Add onions, garlic and mushrooms. Saute until vegetables start to brown. Add Italian sausage and cook until done, breaking into small pieces. Add sauce and bring to low boil. Add baby spinach and cook until spinach is mostly wilted. Season with salt and pepper, to taste. Add drained pasta to pan with sausage and sauce. Toss and divide between plates. Garnish with Parmesan cheese.

Creamy Italian Garlic Chicken Pasta

Recipe courtesy of Family Features

Creamy Italian Garlic Chicken Pasta

PREP TIME: 10 minutes

COOK TIME: 20 minutes

INGREDIENTS:

2 tablespoons olive oil

2 large chicken breasts

1 teaspoon Italian seasoning

salt and pepper to taste

4 cloves garlic, minced

1/4 cup onions, chopped

1/4 cup sun-dried tomatoes, cut into strips

6 fresh basil leaves, sliced

1 jar Creamy Rosa Sauce

1/2 cup heavy cream

water

1/2 box Casarecce or preferred pasta

parsley, for garnish

Parmesan cheese, for garnish

DIRECTIONS: 

In saute pan over medium heat, add olive oil. Season chicken with Italian seasoning and salt and pepper to taste. Sear chicken breasts on both sides until browned. Remove from pan and set aside. Add garlic and onions to hot pan. Cook until starting to brown. Add sun-dried tomatoes and basil; stir. Add sauce and heavy cream; cook until mixture starts boiling. Bring large stockpot of water to boil. Boil pasta until al dente. Divide pasta between two plates. Place one chicken breast over pasta on each plate and top with additional sauce, parsley and Parmesan cheese.

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