Hot Molten Fudge Brownies

Once you’ve had a fudgy molten brownie, you will wonder why you haven't been eating them all your life! I mean who wouldn’t want to bite into a fudge brownie and have thick, smooth, warm chocolate slowly ooze out?  You’ll wonder why all brownies aren’t made this way. The secret is to take the brownies out of the oven when they don’t seem quite done. They’ll continue to cook and as they cool the fudge centers will stay moist and fudgy.

Hot Molten Fudge Brownies

1 cup all-purpose four

¾ cup cocoa

¾ cup brown sugar

1 1/3 cups sugar

¾ cup plus 1 teaspoon unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

3 large eggs

1 cup good quality chocolate, chopped into chunks

Preheat the oven to 325 degrees.  Line an 8 x 8 baking pan with parchment paper, allowing the paper to hang over sides to use as handles for lifting out brownies later.

Place the flour, cocoa, both of the sugars, butter, vanilla and eggs in a large bowl. Using a wooden spoon or spatula, mix batter until smooth. Add the chopped chocolate and continue to stir until smooth. Spread the batter into the baking pan and smooth the top until level.

Bake for 50-60 minutes until the brownies are set on top. Allow to cool in the pan for 5 minutes before slicing into squares and serving warm.  Top with vanilla ice cream for a real treat! 

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Quick Turkey Bolognese

It’s the perfect combination of ingredients that lends itself well to store-bought shortcuts.  Get dinner on the table in 20 minutes or less with this fast, fresh and family-friendly recipe.

Quick Turkey Bolognese

2 teaspoons olive oil

1 1/2 tablespoons minced garlic

1 pound ground turkey

1 32 ounce jar of Ragu Chunky Tomato, Onion, Garlic Sauce

1 teaspoon dried oregano leaves

1 pound uncooked spaghetti pasta

Parmesan cheese, for serving (optional) 

Add the olive oil to a large saucepan set over medium-low heat. Once the oil is hot, add the garlic and cook, stirring constantly, for 2 minutes. Add the ground turkey and using a spatula, break it apart into pieces while it cooks.  I like to leave some bigger chunks for texture.

 

Once the turkey is fully cooked, add the tomato sauce, dried oregano, and a pinch of salt and pepper. Reduce the heat and simmer the sauce for 10 minutes then taste and season it with additional salt and pepper as needed.

While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook it until al dente, about 10 minutes. Drain the pasta well before serving.

 

Transfer pasta to serving bowl and top with the sauce. Sprinkle with Parmesan cheese (optional).  Enjoy with a side salad and some crusty Italian bread!  YUM.

 

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Macaroni and Cheese with Pancetta and Cauliflower

You will love this easy to make stove top mac and cheese.  If you don’t have pancetta, use bacon or ham. The cauliflower takes on the flavors of both the cheese and ham and adds texture. You'll love the addition. Plus you can say you ate your veggie today!  Tender cauliflower and pasta in a creamy cheese sauce topped with crispy bacon. recipe is easy, cheesy and delicious!

Macaroni and Cheese with Pancetta and Cauliflower

8 oz. pancetta, diced

1 small head of cauliflower, cut into 1/2-inch florets

3 to 6 more tablespoons butter

1/4 cup all-purpose flour

3 1/2 cups milk

1 cup shredded fontina, gouda or guyere cheese

2 cups shredded cheddar cheese

1/8 teaspoon cayenne pepper (optional)

1/8 teaspoon freshly grated nutmeg

1/2 cup heavy cream (add more cream if too dry)

16 ounce box elbow macaroni, cooked until al dente

In a 4-quart pot over medium heat, cook the pancetta (or diced bacon) until lightly brown and a little crispy, about 6 minutes. Transfer to a small bowl. Do not drain fat. Remove with a slotted spoon and drain on a paper towel-lined plate.

Bring another large pot of heavily salted water to a boil. Break down the cauliflower head into small florets and add them to the boiling water. Bring to a boil, then pour off water to only about an inch. Reduce heat to simmer and cover pot allowing it to steam until it can be pierced with a fork but isn't mushy, 5 to 10 minutes. 

Use a slotted spoon to move the cauliflower into a colander. Drain well and return to the warm pot for a few minutes to draw out more moisture. Drain again and set aside.

In the same pot over medium heat, melt the remaining 3 tablespoons butter. Whisk in the flour and cook, stirring frequently, about 3 minutes. 

   















 


Whisk in cream and cook until thickened, about 10 minutes. Add the cheeses, nutmeg, salt and pepper and a bit of cayenne if using stir until well blended. Stir in the pasta, pancetta and cauliflower and mix well.  Serve and enjoy!

 






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