Wednesday Recipes

Enjoy!

CARAMEL APPLE PIE NESTLÉ® TOLL HOUSE® COOKIES

This yummy recipe comes from Very Best Baking. Prep Time: 10 minutes; Cooking Time: 9 minutes; Skill Level: Easy; Makes 60 cookies

To view this online, click here.

Ingredients

2 1/4 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 1/2 cups (about 5 oz.) coarsely chopped dried apples

18 caramels, unwrapped

1 tablespoon milk

Instructions

Preheat oven to 375° F.

Combine flour, cinnamon, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and apple pieces. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Microwave caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Place sheets of wax or parchment paper under wire racks. Drizzle melted caramels over cookies. Allow drizzle to set. Store in single layers in tightly covered containers.

PUMPKIN SPICE LATTE

This yummy recipe comes from The Food Network, and begins, “Savor the warm spices of this seasonal coffee shop favorite in your very own kitchen (any time of year) and save a few bucks! A little pumpkin puree added to the warm milk gives the latte extra body.” Total Time: 10 min; Prep: 5 min; Cook: 5 min; Yield: 1 drink; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-spice-latte.print.html?oc=linkback

Ingredients

1 cup milk

2 tablespoons pure pumpkin puree

1 tablespoon sugar

1/4 teaspoon pumpkin pie spice, plus more for sprinkling

1/4 teaspoon pure vanilla extract

1/4 cup hot espresso or strong brewed coffee

Sweetened whipped cream, for serving

Directions

Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.

Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

ONE-POT PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH

This comes from Tablespoon's emailing list. It begins, “Creamy mac and cheese grows up with baby spinach, artichokes and Parmesan in this edgy version of everyone's favorite one-pot wonder.” Prep Time: 35 min; Total Time: 35 min; Servings: 8

To view this online, click here.

Ingredients

4 cups water

2 cans (12 oz each) evaporated milk

1 teaspoon salt

2 cloves garlic, finely chopped

1 lb uncooked ziti pasta

2 teaspoons cornstarch

2 cups shredded deli rotisserie chicken

1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped

6 oz shredded Parmesan cheese (about 1 1/2 cups)

Juice of 2 medium lemons (about 2/3 cup)

2 tablespoons butter

4 cups baby spinach (5-oz package)

1/2 teaspoon pepper, if desired

Directions

In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.

In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.

Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.

Add spinach, and stir until wilted. Serve with reserved cheese and pepper.

TWICE-BAKED POTATOES

This comes from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 1 hr 50 min; Prep: 30 min; Cook: 1 hr 20 min; Yield: 12 to 16 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potatoes-recipe.print.html?oc=linkback

Ingredients

8 baking potatoes, washed

3 tablespoons canola oil

2 sticks salted butter

1 cup bacon bits (fry your own!)

1 cup sour cream

1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping

1/2 cup whole milk

2 teaspoons seasoned salt

3 green onions, sliced

Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

”BETTER THAN THE DELI” MACARONI SALAD

This is also from Kathy, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8

Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes

Ingredients:

1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well

1 1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

1/2 cup finely diced celery

1/4 cup minced red onion

1/2 cup sweet pickle relish

1/4 finely grated carrot

2 tablespoons finely diced roasted red pepper or pimento

1/4 cup chopped parsley

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoon salt, or to taste

Preparation:

Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.

PASTA FAGIOLI WITH ORZO

Another one of Jolinda Hackett's offerings. She writes, "A full vegetarian meal of orzo pasta, beans and tomatoes, pasta fagiole with orzo is nutritious, healthy, filling, and yet familiar enough that kids will love it. Omit the cheese to make it vegan."

Ingredients:

3 tbsp olive oil

1 medium onion, chopped

4 cloves garlic, chopped

1 jalapeno, minced

1 14.5 ounce can stewed tomatoes

2 15.5 ounce cans cannellini beans, drained and rinsed

6 cups vegetable broth

1 8 ounce box orzo

1/4 cup chopped fresh Italian parsley

salt and freshly ground black pepper

grated Parmesan cheese (optional)

Preparation:

Heat large sautee pan over medium heat. Add olive oil, onion, garlic and jalapeno to pan. Cook until onion is soft but not browned, 4-5 minutes.

Coarsely puree tomatoes in food processor or with potato masher. Stir tomatoes, cannellini beans and broth into onion mixture.

Bring to a boil over high heat, stirring periodically. Add pasta and return to a boil over high heat. Reduce to simmer, stirring periodically, 8-10 minutes or until pasta is tender but still firm. Add parsley and salt and pepper, to taste.