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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Almond Cherry Donuts

“There she goes again…..making those donuts!”  That’s probably what you’re saying when you see this post and what you’ll say when you see all the others I have for you this year.  I love making donuts.  It’s so easy to make your own!  As a matter of fact, I often find myself wondering why I bought them in the past when I can make whatever I want so quickly here at home.  This time I bring you my own creation that took me all of five minutes to make!  These are my Almond Cherry Donuts and they are melt-in-your-mouth delicious!   

Almond Cherry Donuts

2 sheets puff pastry, thawed

Vegetable oil, for frying

2 cups powdered sugar

4 tablespoons milk

2 teaspoons vanilla extract

1 package sliced almonds

½ cup cherry jam or pie filling

On a lightly floured surface, roll out puff pastry.  Using two round cookie cutters, cut a larger circle for the outside and a smaller circle for the center.

Fill a large pot with at least an inch of vegetable oil and heat over medium-high heat. Carefully drop donuts into the hot oil and cook until golden on each side.

In a mixing bowl, whisk together the powdered sugar, milk and vanilla to make glaze.  While the donuts are still hot, dip them in the glaze.

Sprinkle tops of donuts with almonds and slightly press down to get them to adhere. You can drizzle more glaze if needed. Add a tablespoon of jam or pie filling in the center of each donut.  Enjoy!

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Tortellini and Cheese Skillet Meal

This is one the easiest recipes you’ll ever make yet it tastes exactly like a dish from a great Italian restaurant!  It’s just that good!  I love this one- skillet pasta meal and I make it often. Delicious tender tortellini filled with cheese and sausage and tons of melted cheese, served in a thick and chunky tomato sauce and served with a side salad and crusty bread.  Even sounds like something on the menu!  

Tortellini and Cheese Skillet Meal

1 pound ground ground beef

2 cloves of minced garlic

9 ounce bag of fresh cheese Tortellini

9 ounce bag of fresh sausage Tortellini

1 (24 oz) jar Ragu Chunky Tomato, Garlic, Onion Sauce

1/2 cup water

1 teaspoon Italian Seasoning

2 cups shredded Mozzarella Cheese

1/2 cup shredded Parmesan cheese

Heat an oven safe skillet over medium-high heat. Crumble in ground beef and cook through, until no longer pink. Add in minced garlic and saute until tender.  Stir in spaghetti sauce, water, Italian seasoning, and both bags of tortellini.

Bring mixture to a boil and then turn the heat down to low and cover. Allow to simmer for about 10 minutes or until the tortellini is tender. 

Remove from heat. Sprinkle Mozzarella and Parmesan evenly over tortellini. 

Place skillet in the oven for about 5 minutes until cheese is hot and bubbly.   Garnish with fresh parsley or basil, if desired.

Serve with a side salad and some crusty Italian bread.  Store leftovers in the refrigerator. This only gets better each day! 

NOTE:  You can use any type of Tortellini you like. I like mixing both the cheese and sausage because it changes the texture.  

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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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