Saturday Recipes - End of the Year

While I normally don't post on Saturdays, I wanted to get out some last-minute recipes to add to your end-of-year table, including Blue Ridge Blackberry Lemon Bars and Eggnog Meltaway Cookies. Enjoy!

SCOTTO CHEESE LASAGNA

This recipe is from Family Time, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”

Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes

To view this online, click here.

Ingredients

1 container (32 ounces) ricotta cheese

2 eggs, beaten

Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce

12 lasagna noodle, cooked and drained

1 1/2 pounds mozzarella cheese, thinly sliced

2 cups grated parmesan cheese

1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf

Directions

Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.

Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.

Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.

Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.

Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.

RED VELVET VAMPIRE CUPCAKES

This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”

Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy

To view this online, click here.

Ingredients

Cupcakes:

1 3/4 cups cake flour (see Cook's Note)

1 cup granulated sugar

1/4 cup Dutch process cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

1 tablespoon red food coloring, plus a drop for the filling

2 teaspoons cider vinegar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

One 3-ounce semisweet chocolate bar

1 teaspoon coconut oil

1 cup raspberry jam

Cream Cheese Frosting:

One 8-ounce package cream cheese, at room temperature

6 tablespoons unsalted butter, cubed, at room temperature

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

Directions

Special equipment: a pastry bag fitted with a large round tip and a plastic straw

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.

Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.

Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.

Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.

Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.

For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.

Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

BLUE RIDGE BLACKBERRY LEMON BARS

I got this in an email from FamilyTime, and begins, “A delicious and healthy snack the whole family will enjoy!”

Serves: 25-30 bars; Prep. time: 20 minutes; Cooking time: 25-30 minutes

Ingredients

2 cups oats, either quick or old-fashioned (uncooked)

2 cups Pillsbury® BEST All Purpose Flour

1 1/4 cups light brown sugar, firmly packed

1 cup walnuts, chopped and lightly toasted

1 1/2 teaspoons ground cinnamon

1/4 teaspoon grated nutmeg

1 teaspoon grated lemon zest

1/2 teaspoon salt

2 tablespoons fresh lemon juice

1 cup butter or margarine, chilled (cut into small pieces)

Crisco® Original No- Crisco® Original No-Stick Cooking Spray

1 (12 oz.) jar Smucker's® Seedless Blackberry Jam

Powdered sugar, if desired

Directions

Heat oven to 325°F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.

Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.

Spray a 9 x 13 inch baking pan with non-stick cooking spray.

Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.

Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.

Sprinkle evenly with reserved oat mixture, pressing down gently.

Return to oven and bake for 15 - 20 minutes, or until crust is golden brown.

COZY CROCK COMFORT IN SLOW COOKER

This is from an old (10+ year old) email. Possibly Weight Watchers, according to the email’s header. But very yummy food!

16 ounces gound 90% lean turkey or beef

1/2 cup chopped onion

3 cups (15 ounces) diced raw potatoes

1/3 cup (1 ounce) uncooked regular rice

1 1/2 cups shredded carrots

1 cup finely diced celery

1 1/2 cups Healthy Request tomato juice or any reduced-sodium tomato juice

1 (10 1/4) can Healthy Request Tomato Soup

1/4 teaspoon black pepper

1 teaspoon dried parsley flakes

In a large skillet sprayed with butter-flavored cooking spray, brown meat.

Place browned meat in a slow cooker container. Add onion, potatoes, uncooked rice, carrots, and celery. Mix well to combine.

Stir in tomato juice, tomato soup, black pepper, and parsley flakes. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. 6 servings ~ 5 points each

Serves 6 - Each serving equals: 2 protein, 1 1/2 vegetables, 2/3 bread, 10 optional calories, 243 calories, 7 gm fat, 16 gm protein, 29 gm carbohydrate, 290 mg sodium, 33 mg calcium, 3 gm fiber

Diabetic: 2 meat, 1 1/2 starch, 1 vegetable

LIGHT LASAGNA

This is from a long-since-forgotten emailing list (possibly a Weight Watchers email), and starts off, “This is from my new cookbook "Fix it and Forget it Light" Lowfat Crockpot recipes.-Sams' Club.”

Makes 8 servings

4 1/2 C fat free, low sodium meatless spaghetti sauce

1/2 C water

16-oz fat-free ricotta cheese

2 C shredded part-skim mozzarella cheese, divided

3/4 C parmesan cheese, divided

1 egg

2 tsp minced garlic

1 tsp Italian seasoning

8 oz box no-cook lasagna noodles.

Mix spaghetti sauce and 1/2 c water in a bowl.

In a separate bowl, mix ricotta, 1 1/2c mozzarella cheese, 1/2 c parmesan cheese, egg, garlic and seasoning.

Spread 1/4 of the sauce mixture in bottom of slow cooker. Top with 1/3 of the noodles. Breaking to fit if needed.

Spread with 1/3 of the cheese mixture, making sure noodles are covered.

Repeat layers twice more.

Spread with remaining sauce.

Cover. Cook on low 5 hours.

Sprinkle with remaining cheeses. Cover. Let stand 10 min to allow cheese to melt.

Per serving: 360 celeries (90 calories from fat = 25% fat) 10 grams fat (4.5g saturated, 0 trans) 40 mg cholesterol, 870 mg sodium, 39g total carbohydrates (6g fiber, 10g sugar) 25g protein, 50% DV calcium, 10% DV iron.

EGGNOG MELTAWAY COOKIES

This recipe, from the Food Network kitchen, begins, “The secret to these cookies' melt-in-your-mouth texture is the confectioners' sugar, which easily comes together with almonds in a food processor. The flavors of rum, bourbon and nutmeg make the little snowball lookalikes taste just like your favorite holiday drink. “

Total:2 hr 55 min; Active: 25 min; Yield: 4 dozen cookies; Level: Easy

To view this online, click here.

Ingredients

1 cup blanched almonds (skinless)

2 cups confectioners' sugar

2 sticks (1 cup) unsalted butter, at room temperature

1 tablespoon bourbon

2 teaspoons rum extract

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour (see Cook's Note)

1/2 teaspoon fine salt

1 tablespoon freshly grated nutmeg, plus more for serving

Directions

Watch how to make this recipe.

Line 2 baking sheets with parchment.

Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.

Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.

Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.

Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.

Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.

Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Sides

Here are some last-minute baking ideas to round out your Christmas dinner, including Cast Iron Skillet Corn Bread and a Christmas Tree Cookie Forest. Enjoy!

BANANA-OATMEAL BREAD

This was in a Weight Watchers' email several years ago. The recipe begins, “This nutritious bread is easy to mix up and will make the whole house smell wonderful.”

POINTS® Value: 4; Servings: 10; Preparation Time: 10 min; Cooking Time: 50 min; Level of Difficulty: Moderate

Ingredients

1 1/4 cup all-purpose flour

1/2 cup unpacked brown sugar

1/2 tsp table salt

1/2 tsp baking soda

1/4 tsp baking powder

3 tsp canola oil

1 large egg(s), beaten

2 medium egg white(s), beaten

3 large banana(s), ripe

1 cup uncooked old fashioned oats

Directions

Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.

In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.

Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.

RED VELVET VAMPIRE CUPCAKES

This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”

Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy

To view this online, click here.

Ingredients

Cupcakes:

1 3/4 cups cake flour (see Cook's Note)

1 cup granulated sugar

1/4 cup Dutch process cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

1 tablespoon red food coloring, plus a drop for the filling

2 teaspoons cider vinegar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

One 3-ounce semisweet chocolate bar

1 teaspoon coconut oil

1 cup raspberry jam

Cream Cheese Frosting:

One 8-ounce package cream cheese, at room temperature

6 tablespoons unsalted butter, cubed, at room temperature

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

Directions

Special equipment: a pastry bag fitted with a large round tip and a plastic straw

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.

Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.

Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.

Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.

Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.

For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.

Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

RAISIN BREAD PUDDING

This recipe begins, “Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table. Serve this with whipped cream or with milk for breakfast for a change of pace.”

Prep. time: 20 minutes; Serves: 8; Cooking time: 35 minutes

Source: Nestle® Very Best Baking

Ingredients

16 slices bread, cubed

1 cup raisins

2 cans (12 oz. each) NESTLÉ ® Carnation ® Evaporated Milk

4 eggs, slightly beaten

3/4 cup firmly packed brown sugar

1/4 cup butter, melted

2 teaspoon vanilla extract

1 teaspoon cinnamon, ground

1/2 teaspoon nutmeg, ground

1 jar caramel sauce, (optional)

Directions

Preheat oven to 350 degrees F. Grease 12 x 8-inch baking dish.

Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

Bake for 35 to 45 minutes or until knife inserted in center comes out clean.

CHRISTMAS TREE COOKIE FOREST

This comes from the Food Network Kitchen, and begins, “Make your cookie platter vertical (and extra-impressive!) with this 3D Christmas tree forest. Chilling the dough after it's cut helps the shapes stay sharp during baking.”

Total Time: 10 hours; Active: 2 hours 30 minutes; Yield: 6 tree cookies; Level: Intermediate

To view this online, click here.

Ingredients

Dough:

4 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)

1/4 teaspoon baking soda

1/4 teaspoon fine salt

2 teaspoons pure vanilla extract

3 large eggs

3 sticks (24 tablespoons) unsalted butter, at room temperature

1 cup granulated sugar

1/2 cup confectioners' sugar

Royal Icing:

1 pound (about 3 1/2 cups) confectioners' sugar, plus more for thickening and decorating the forest

2 tablespoons meringue powder

1 teaspoon pure vanilla extract

Forest green gel food coloring

White sprinkles, for decorating

Directions

Watch how to make this recipe.

Special equipment: tree-shaped cookie cutters (we used 4-inch, 6-inch and 8-inch cutters); 2 pastry bags; 2 small no. 4 round tips

For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the vanilla and 2 eggs in a small bowl.

Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once they are incorporated, increase the speed to medium and, scraping down the sides of the bowl as needed, beat until slightly creamy, about 3 minutes.

Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning and scraping down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.

Turn the dough out of the bowl and bring it together on a clean surface. Divide into 2 pieces. Shape each piece into a flat square and wrap in plastic. Refrigerate for at least 3 hours or up to overnight.

To cut and bake the forest: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment.

Dust your work surface with flour and roll out a piece of dough until about 1/4-inch thick. Keep the other piece refrigerated while you work. Punch out shapes in the dough with tree cookie cutters of various sizes and cut off the dough trunks; for every 3D tree you will need 2 tree cutouts of the same size so punch out the shapes in pairs. For our forest we used 4-inch, 6-inch and 8-inch cutters. Put the trees on the prepared baking sheets and chill while you roll and cut trees from the remaining dough. Combine the scraps of the 2 squares. Chill again, reroll and cut out more trees You should have 8 to 10 pairs of trees, depending on the size of your cutters. Freeze the cutout cookies for at least 30 minutes.

Rearrange the cookies on the baking sheets so that the pairs are next to each other. For the first cookie of each pair, use a sharp paring knife to cut a 1/2-inch-wide slot from the bottom to a little more than halfway up the cookie. For the second cookie of each pair, cut a similar slot but from the top of the tree down to a little past the middle. You will fit the cookies together with these slots after they are baked. Return the cookies to the freezer for 30 minutes more.

Whisk together the remaining egg with 2 tablespoons water in a small bowl. Brush a thin layer of egg wash on the cookies right before baking.

Bake the cookies, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown and dry on top, 15 to 18 minutes. Let cool completely on the baking sheets set on a cooling rack, about 30 minutes.

Meanwhile, make the royal icing: Combine the confectioners' sugar, meringue powder and vanilla in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.

Remove a third of the royal icing and place it in a pastry bag fitted with a small no. 4 round tip. Color the remaining icing with the green food coloring, one drop at a time, until it's a shade you like. If the frosting is still very stiff, add 1 to 2 teaspoons of water. Fill a second pastry bag fitted with another small no. 4 round tip with the green frosting.

Use a sharp paring knife to shave the cookie edges so they are smooth and flat: Pay attention to the tree bottoms (so the trees will stand straight) and the inner edges of the slots. Assemble the trees by sliding the top-slot trees into the bottom-slot trees. Shave the cookies as needed for a smooth fit, then disassemble them and place the pieces on a flat surface. Don't worry if a tree breaks; glue the pieces together with green royal icing.

To decorate the forest: Decorate each cookie with the green icing, leaving a blank strip up the center without icing; this is where the pieces will fit together. We used a zigzag line of green on each side. Sprinkle with white sprinkles while the icing is still wet. Let set until firm, 30 to 45 minutes. Turn the cookies over and decorate the backs in the same fashion. Let set until firm, 30 to 45 minutes.

Assemble the trees. Pipe a thin line of white icing on the outer edges of the trees for snow. Let set before serving, 30 to 45 minutes. Arrange the trees on a serving platter to create a forest. Sprinkle with confectioners' sugar for snow.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If you don't have tree-shaped cutters, you can make a stencil. Use a ruler to draw the outline of a tree on paper. Cut it out and use it as a guide for trimming the dough with a paring knife.

CAST IRON SKILLET CORN BREAD

This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback

Ingredients

1 1/4 cups coarsely ground cornmeal

3/4 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup whole milk

1 cup buttermilk

2 eggs, lightly beaten

8 tablespoons unsalted butter, melted

Directions

This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

CZECHOSLOVAKIAN BAR COOKIE - CUKROVI

This was in a long-since-forgotten emailing list, though I kind-of think it might have been in what had been About.com (now Dotdash).

The recipe begins, “Czechoslovakian cukrovi is the generic term for cookies made during Christmas time. This recipe was given to me in the early '70s by a lovely Czech woman. Everyone seems to have it but the filling is usually apricot. I've never come across a recipe like this for almond and strawberry filling. The almond, while very sweet, seems to cut the richness of the dough. This recipe is definitely party size, but it can be cut in half with no loss in quality.”

Makes about 54 Czechoslovakian Cookies; Prep Time: 15 minutes; Cook Time: 1 hour

Ingredients:

2 cups butter (1 pound), softened

2 cups sugar

4 large egg yolks

4 cups flour

2 cups chopped walnuts or pecans

1 (8- to 12-ounce) container almond paste

1 (12-ounce) container strawberry filling

Confectioners' sugar

Preparation:

Heat oven to 325 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add yolks and mix well. Add flour and nuts and mix until well incorporated.

Divide dough in half and pat into a 15 1/2 inch by 10 1/2 inch jelly roll pan with slightly dampened hands, if necessary. Spread almond paste over surface to within 1/4 inch of edges. Top with strawberry filling2 and spread in the same way.

Crumble remaining dough half over entire surface of filling, and pat or spread to completely cover. Bake for 45 minutes to 1 hour or until golden brown.

Cut into 9 horizontal rows and 6 vertical rows (to make 54 bars) while still warm. Cool completely and dust with confectioners' sugar. Transfer to paper cups and a pretty serving tray or store tightly covered.

Saturday Recipes

Here are some last-minute recipes to add to your end-of-year table, including Blue Ridge Blackberry Lemon Bars and Eggnog Meltaway Cookies. Enjoy!

SCOTTO CHEESE LASAGNA

This recipe is from Family Time, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”

Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes

To view this online, click here.

Ingredients

1 container (32 ounces) ricotta cheese

2 eggs, beaten

Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce

12 lasagna noodle, cooked and drained

1 1/2 pounds mozzarella cheese, thinly sliced

2 cups grated parmesan cheese

1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf

Directions

Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.

Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.

Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.

Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.

Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.

RED VELVET VAMPIRE CUPCAKES

This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”

Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy

To view this online, click here.

Ingredients

Cupcakes:

1 3/4 cups cake flour (see Cook's Note)

1 cup granulated sugar

1/4 cup Dutch process cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

1 tablespoon red food coloring, plus a drop for the filling

2 teaspoons cider vinegar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

One 3-ounce semisweet chocolate bar

1 teaspoon coconut oil

1 cup raspberry jam

Cream Cheese Frosting:

One 8-ounce package cream cheese, at room temperature

6 tablespoons unsalted butter, cubed, at room temperature

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

Directions

Special equipment: a pastry bag fitted with a large round tip and a plastic straw

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.

Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.

Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.

Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.

Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.

For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.

Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

BLUE RIDGE BLACKBERRY LEMON BARS

I got this in an email from FamilyTime, and begins, “A delicious and healthy snack the whole family will enjoy!”

Serves: 25-30 bars; Prep. time: 20 minutes; Cooking time: 25-30 minutes

Ingredients

2 cups oats, either quick or old-fashioned (uncooked)

2 cups Pillsbury® BEST All Purpose Flour

1 1/4 cups light brown sugar, firmly packed

1 cup walnuts, chopped and lightly toasted

1 1/2 teaspoons ground cinnamon

1/4 teaspoon grated nutmeg

1 teaspoon grated lemon zest

1/2 teaspoon salt

2 tablespoons fresh lemon juice

1 cup butter or margarine, chilled (cut into small pieces)

Crisco® Original No- Crisco® Original No-Stick Cooking Spray

1 (12 oz.) jar Smucker's® Seedless Blackberry Jam

Powdered sugar, if desired

Directions

Heat oven to 325°F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.

Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.

Spray a 9 x 13 inch baking pan with non-stick cooking spray.

Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.

Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.

Sprinkle evenly with reserved oat mixture, pressing down gently.

Return to oven and bake for 15 - 20 minutes, or until crust is golden brown.

COZY CROCK COMFORT IN SLOW COOKER

This is from an old (10+ year old) email. Possibly Weight Watchers, according to the email’s header. But very yummy food!

16 ounces gound 90% lean turkey or beef

1/2 cup chopped onion

3 cups (15 ounces) diced raw potatoes

1/3 cup (1 ounce) uncooked regular rice

1 1/2 cups shredded carrots

1 cup finely diced celery

1 1/2 cups Healthy Request tomato juice or any reduced-sodium tomato juice

1 (10 1/4) can Healthy Request Tomato Soup

1/4 teaspoon black pepper

1 teaspoon dried parsley flakes

In a large skillet sprayed with butter-flavored cooking spray, brown meat.

Place browned meat in a slow cooker container. Add onion, potatoes, uncooked rice, carrots, and celery. Mix well to combine.

Stir in tomato juice, tomato soup, black pepper, and parsley flakes. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. 6 servings ~ 5 points each

Serves 6 - Each serving equals: 2 protein, 1 1/2 vegetables, 2/3 bread, 10 optional calories, 243 calories, 7 gm fat, 16 gm protein, 29 gm carbohydrate, 290 mg sodium, 33 mg calcium, 3 gm fiber

Diabetic: 2 meat, 1 1/2 starch, 1 vegetable

LIGHT LASAGNA

This is from a long-since-forgotten emailing list (possibly a Weight Watchers email), and starts off, “This is from my new cookbook "Fix it and Forget it Light" Lowfat Crockpot recipes.-Sams' Club.”

Makes 8 servings

4 1/2 C fat free, low sodium meatless spaghetti sauce

1/2 C water

16-oz fat-free ricotta cheese

2 C shredded part-skim mozzarella cheese, divided

3/4 C parmesan cheese, divided

1 egg

2 tsp minced garlic

1 tsp Italian seasoning

8 oz box no-cook lasagna noodles.

Mix spaghetti sauce and 1/2 c water in a bowl.

In a separate bowl, mix ricotta, 1 1/2c mozzarella cheese, 1/2 c parmesan cheese, egg, garlic and seasoning.

Spread 1/4 of the sauce mixture in bottom of slow cooker. Top with 1/3 of the noodles. Breaking to fit if needed.

Spread with 1/3 of the cheese mixture, making sure noodles are covered.

Repeat layers twice more.

Spread with remaining sauce.

Cover. Cook on low 5 hours.

Sprinkle with remaining cheeses. Cover. Let stand 10 min to allow cheese to melt.

Per serving: 360 celeries (90 calories from fat = 25% fat) 10 grams fat (4.5g saturated, 0 trans) 40 mg cholesterol, 870 mg sodium, 39g total carbohydrates (6g fiber, 10g sugar) 25g protein, 50% DV calcium, 10% DV iron.

EGGNOG MELTAWAY COOKIES

This recipe, from the Food Network kitchen, begins, “The secret to these cookies' melt-in-your-mouth texture is the confectioners' sugar, which easily comes together with almonds in a food processor. The flavors of rum, bourbon and nutmeg make the little snowball lookalikes taste just like your favorite holiday drink. “

Total:2 hr 55 min; Active: 25 min; Yield: 4 dozen cookies; Level: Easy

To view this online, click here.

Ingredients

1 cup blanched almonds (skinless)

2 cups confectioners' sugar

2 sticks (1 cup) unsalted butter, at room temperature

1 tablespoon bourbon

2 teaspoons rum extract

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour (see Cook's Note)

1/2 teaspoon fine salt

1 tablespoon freshly grated nutmeg, plus more for serving

Directions

Watch how to make this recipe.

Line 2 baking sheets with parchment.

Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.

Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.

Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.

Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.

Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.

Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Christmas Baking

Here are some last-minute baking ideas to round out your Christmas dinner, including Cast Iron Skillet Corn Bread and a Christmas Tree Cookie Forest. Enjoy!

Note: Since tomorrow is Christmas, I'll be taking the day off. But I will return to posting recipes on Tuesday, December 26. Merry Christmas!

BANANA-OATMEAL BREAD

This was in a Weight Watchers' email several years ago. The recipe begins, “This nutritious bread is easy to mix up and will make the whole house smell wonderful.”

POINTS® Value: 4; Servings: 10; Preparation Time: 10 min; Cooking Time: 50 min; Level of Difficulty: Moderate

Ingredients

1 1/4 cup all-purpose flour

1/2 cup unpacked brown sugar

1/2 tsp table salt

1/2 tsp baking soda

1/4 tsp baking powder

3 tsp canola oil

1 large egg(s), beaten

2 medium egg white(s), beaten

3 large banana(s), ripe

1 cup uncooked old fashioned oats

Directions

Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.

In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.

Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.

RED VELVET VAMPIRE CUPCAKES

This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”

Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy

To view this online, click here.

Ingredients

Cupcakes:

1 3/4 cups cake flour (see Cook's Note)

1 cup granulated sugar

1/4 cup Dutch process cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

1 tablespoon red food coloring, plus a drop for the filling

2 teaspoons cider vinegar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

One 3-ounce semisweet chocolate bar

1 teaspoon coconut oil

1 cup raspberry jam

Cream Cheese Frosting:

One 8-ounce package cream cheese, at room temperature

6 tablespoons unsalted butter, cubed, at room temperature

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

Directions

Special equipment: a pastry bag fitted with a large round tip and a plastic straw

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.

Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.

Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.

Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.

Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.

For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.

Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

RAISIN BREAD PUDDING

This recipe begins, “Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table. Serve this with whipped cream or with milk for breakfast for a change of pace.”

Prep. time: 20 minutes; Serves: 8; Cooking time: 35 minutes

Source: Nestle® Very Best Baking

Ingredients

16 slices bread, cubed

1 cup raisins

2 cans (12 oz. each) NESTLÉ ® Carnation ® Evaporated Milk

4 eggs, slightly beaten

3/4 cup firmly packed brown sugar

1/4 cup butter, melted

2 teaspoon vanilla extract

1 teaspoon cinnamon, ground

1/2 teaspoon nutmeg, ground

1 jar caramel sauce, (optional)

Directions

Preheat oven to 350 degrees F. Grease 12 x 8-inch baking dish.

Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

Bake for 35 to 45 minutes or until knife inserted in center comes out clean.

CHRISTMAS TREE COOKIE FOREST

This comes from the Food Network Kitchen, and begins, “Make your cookie platter vertical (and extra-impressive!) with this 3D Christmas tree forest. Chilling the dough after it's cut helps the shapes stay sharp during baking.”

Total Time: 10 hours; Active: 2 hours 30 minutes; Yield: 6 tree cookies; Level: Intermediate

To view this online, click here.

Ingredients

Dough:

4 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)

1/4 teaspoon baking soda

1/4 teaspoon fine salt

2 teaspoons pure vanilla extract

3 large eggs

3 sticks (24 tablespoons) unsalted butter, at room temperature

1 cup granulated sugar

1/2 cup confectioners' sugar

Royal Icing:

1 pound (about 3 1/2 cups) confectioners' sugar, plus more for thickening and decorating the forest

2 tablespoons meringue powder

1 teaspoon pure vanilla extract

Forest green gel food coloring

White sprinkles, for decorating

Directions

Watch how to make this recipe.

Special equipment: tree-shaped cookie cutters (we used 4-inch, 6-inch and 8-inch cutters); 2 pastry bags; 2 small no. 4 round tips

For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the vanilla and 2 eggs in a small bowl.

Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once they are incorporated, increase the speed to medium and, scraping down the sides of the bowl as needed, beat until slightly creamy, about 3 minutes.

Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning and scraping down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.

Turn the dough out of the bowl and bring it together on a clean surface. Divide into 2 pieces. Shape each piece into a flat square and wrap in plastic. Refrigerate for at least 3 hours or up to overnight.

To cut and bake the forest: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment.

Dust your work surface with flour and roll out a piece of dough until about 1/4-inch thick. Keep the other piece refrigerated while you work. Punch out shapes in the dough with tree cookie cutters of various sizes and cut off the dough trunks; for every 3D tree you will need 2 tree cutouts of the same size so punch out the shapes in pairs. For our forest we used 4-inch, 6-inch and 8-inch cutters. Put the trees on the prepared baking sheets and chill while you roll and cut trees from the remaining dough. Combine the scraps of the 2 squares. Chill again, reroll and cut out more trees You should have 8 to 10 pairs of trees, depending on the size of your cutters. Freeze the cutout cookies for at least 30 minutes.

Rearrange the cookies on the baking sheets so that the pairs are next to each other. For the first cookie of each pair, use a sharp paring knife to cut a 1/2-inch-wide slot from the bottom to a little more than halfway up the cookie. For the second cookie of each pair, cut a similar slot but from the top of the tree down to a little past the middle. You will fit the cookies together with these slots after they are baked. Return the cookies to the freezer for 30 minutes more.

Whisk together the remaining egg with 2 tablespoons water in a small bowl. Brush a thin layer of egg wash on the cookies right before baking.

Bake the cookies, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown and dry on top, 15 to 18 minutes. Let cool completely on the baking sheets set on a cooling rack, about 30 minutes.

Meanwhile, make the royal icing: Combine the confectioners' sugar, meringue powder and vanilla in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.

Remove a third of the royal icing and place it in a pastry bag fitted with a small no. 4 round tip. Color the remaining icing with the green food coloring, one drop at a time, until it's a shade you like. If the frosting is still very stiff, add 1 to 2 teaspoons of water. Fill a second pastry bag fitted with another small no. 4 round tip with the green frosting.

Use a sharp paring knife to shave the cookie edges so they are smooth and flat: Pay attention to the tree bottoms (so the trees will stand straight) and the inner edges of the slots. Assemble the trees by sliding the top-slot trees into the bottom-slot trees. Shave the cookies as needed for a smooth fit, then disassemble them and place the pieces on a flat surface. Don't worry if a tree breaks; glue the pieces together with green royal icing.

To decorate the forest: Decorate each cookie with the green icing, leaving a blank strip up the center without icing; this is where the pieces will fit together. We used a zigzag line of green on each side. Sprinkle with white sprinkles while the icing is still wet. Let set until firm, 30 to 45 minutes. Turn the cookies over and decorate the backs in the same fashion. Let set until firm, 30 to 45 minutes.

Assemble the trees. Pipe a thin line of white icing on the outer edges of the trees for snow. Let set before serving, 30 to 45 minutes. Arrange the trees on a serving platter to create a forest. Sprinkle with confectioners' sugar for snow.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If you don't have tree-shaped cutters, you can make a stencil. Use a ruler to draw the outline of a tree on paper. Cut it out and use it as a guide for trimming the dough with a paring knife.

CAST IRON SKILLET CORN BREAD

This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback

Ingredients

1 1/4 cups coarsely ground cornmeal

3/4 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup whole milk

1 cup buttermilk

2 eggs, lightly beaten

8 tablespoons unsalted butter, melted

Directions

This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

CZECHOSLOVAKIAN BAR COOKIE - CUKROVI

This was in a long-since-forgotten emailing list, though I kind-of think it might have been in what had been About.com (now Dotdash).

The recipe begins, “Czechoslovakian cukrovi is the generic term for cookies made during Christmas time. This recipe was given to me in the early '70s by a lovely Czech woman. Everyone seems to have it but the filling is usually apricot. I've never come across a recipe like this for almond and strawberry filling. The almond, while very sweet, seems to cut the richness of the dough. This recipe is definitely party size, but it can be cut in half with no loss in quality.”

Makes about 54 Czechoslovakian Cookies; Prep Time: 15 minutes; Cook Time: 1 hour

Ingredients:

2 cups butter (1 pound), softened

2 cups sugar

4 large egg yolks

4 cups flour

2 cups chopped walnuts or pecans

1 (8- to 12-ounce) container almond paste

1 (12-ounce) container strawberry filling

Confectioners' sugar

Preparation:

Heat oven to 325 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add yolks and mix well. Add flour and nuts and mix until well incorporated.

Divide dough in half and pat into a 15 1/2 inch by 10 1/2 inch jelly roll pan with slightly dampened hands, if necessary. Spread almond paste over surface to within 1/4 inch of edges. Top with strawberry filling2 and spread in the same way.

Crumble remaining dough half over entire surface of filling, and pat or spread to completely cover. Bake for 45 minutes to 1 hour or until golden brown.

Cut into 9 horizontal rows and 6 vertical rows (to make 54 bars) while still warm. Cool completely and dust with confectioners' sugar. Transfer to paper cups and a pretty serving tray or store tightly covered.

Desserts

Holiday season involves many things, including cooking for (and with) friends and family. And who doesn't want desserts to go along with those holiday meals? Here are six dessert recipes to help you through the day, including Chai-Spiced Pear Pie and Apple Ginger Crisp. Enjoy!

RED VELVET VAMPIRE CUPCAKES

This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”

Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy

To view this online, click here.

Ingredients

Cupcakes:

1 3/4 cups cake flour (see Cook's Note)

1 cup granulated sugar

1/4 cup Dutch process cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

1 tablespoon red food coloring, plus a drop for the filling

2 teaspoons cider vinegar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

One 3-ounce semisweet chocolate bar

1 teaspoon coconut oil

1 cup raspberry jam

Cream Cheese Frosting:

One 8-ounce package cream cheese, at room temperature

6 tablespoons unsalted butter, cubed, at room temperature

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

Directions

Special equipment: a pastry bag fitted with a large round tip and a plastic straw

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.

Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.

Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.

Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.

Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.

For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.

Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

MICROWAVE CHOCOLATE FUDGE

This is from that infamous long-since-forgotten-emailing-list.

12 oz. semi-sweet chocolate chips

1 can Eagle Brand milk

2 heaping tbsp. peanut butter

Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut.

BREAD PUDDING

Also from that infamous long-since-forgotten-emailing-list.

Ingredients

2 cups milk

4 cups cubed or torn stale bread

1/2 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon or nutmeg

2 eggs, lightly beaten

1/4 to 1/2 cup raisins

Directions

Heat the milk just until scalded.

Place bread cubes in a bowl; pour hot milk over bread. Cool. Add the sugar, salt, nutmeg or cinnamon, eggs, and raisins. Pour mixture into an 8-inch square baking dish.

BLUE RIDGE BLACKBERRY LEMON BARS

I found this in an email from FamilyTime, and begins, “A delicious and healthy snack the whole family will enjoy!”

Serves: 25-30 bars; Prep. time: 20 minutes; Cooking time: 25-30 minutes

Ingredients

2 cups oats, either quick or old-fashioned (uncooked)

2 cups Pillsbury® BEST All Purpose Flour

1 1/4 cups light brown sugar, firmly packed

1 cup walnuts, chopped and lightly toasted

1 1/2 teaspoons ground cinnamon

1/4 teaspoon grated nutmeg

1 teaspoon grated lemon zest

1/2 teaspoon salt

2 tablespoons fresh lemon juice

1 cup butter or margarine, chilled (cut into small pieces)

Crisco® Original No- Crisco® Original No-Stick Cooking Spray

1 (12 oz.) jar Smucker's® Seedless Blackberry Jam

Powdered sugar, if desired

Directions

Heat oven to 325°F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.

Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.

Spray a 9 x 13 inch baking pan with non-stick cooking spray.

Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.

Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.

Sprinkle evenly with reserved oat mixture, pressing down gently.

Return to oven and bake for 15 - 20 minutes, or until crust is golden brown.

APPLE GINGER CRISP

This comes from GE Appliances. Makes 6 - 8 servings in 10 minutes.

To view this online, click here.

Ingredients

8 tablespoons butter, divided

1 1/2 tablespoons grated ginger

3/4 cup unbleached flour

1 1/4 cup granola, preferably maple-pecan

1/2 cup brown sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

7 Fuji apples, cored, skinned and wedge-cut into 1/16-inch cubes

1/4 cup granulated sugar

1 cup apple cider

2 teaspoons lemon juice

Directions

Preheat oven 375 degrees F.

In a 12-inch, oven-safe skillet (cast iron works well), melt 6 tablespoons of the butter and add 1/2 tablespoon grated ginger to it. When the ginger releases its aroma, turn off the heat.

For the topping, combine flour, granola (maple-pecan preferably), brown sugar, cinnamon, and salt in a large bowl. Add the butter and ginger; mix well and set topping aside.

In large bowl, toss apples together with sugar, and 1/2 tablespoon grated ginger. Set aside.

In the same pan used for the butter and ginger, reduce cider over high heat to 1/2 cup. Mix in lemon juice. Pour mixture into a separate container and set aside.

Return pan to low heat, melt remaining 2 tablespoons butter. Add remaining grated ginger. Mix together thoroughly and let ginger release its aroma. Turn up heat to high and add apple mixture. Cook, stirring frequently, until the apples are translucent and soft. About ten minutes.

Remove from heat and add cider and lemon mixture, toss well. Sprinkle the topping evenly over the apples. Put the skillet into the oven for 45 minutes or until hot and bubbly. Allow to cool slightly before serving.

CHAI-SPICED PEAR PIE

This is from Audra, otherwise known as The Baker Chick. If you’ve followed my blog for a while, you might remember me posting quite a few recipes from Audra (although it’s been a while). Her blog rocks! If you haven’t checked it out, you really should. Go ahead, I’ll wait.

This recipe begins, “I can’t possibly let you enter Thanksgiving week without another pie recipe. As the person in charge of desserts in my family, I’m always looking to make something classic with a twist and this gorgeous pie is just that apples get all the attention in the fall, but baking with firm, sweet pears is in my opinion just as good but way more unique and impressive.

“This pear pie is tossed with warm chai spices like cardamon, cinnamon, ginger and even a crack of black pepper. The result is just a bit more kick than what you’re probably used to with apple pie, but that same warm, melt-in-your-mouth goodness just waiting for a scoop of vanilla.”

Yield: 1 9-inch pie

To view this online on Audra’s blog, click here.

Ingredients

2-3 single layers of Pie Crust (see note)

10 cups of peeled, thinly sliced pears (from about 8-10 pears depending on size, use something firm like bosc)

1/2 cup brown sugar

1/4 cup flour

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3-4 twists of freshly ground black pepper (1/8 teaspoon, optional)

1/4 cup water

2 tablespoons butter

Instructions

Keep crust chilling in the fridge while you prep the pears.

In a large pot or dutch oven, toss together the pears, brown sugar, flour, and spices. Stir in water and dot with the butter.

Cook on medium heat, stirring frequently, tossing everything around to par-cook the pears a bit. Keep checking to see when a pear slice is "bendy" and slightly tender, but for me I cooked them for 10-15 minutes.

Allow pears to cool while you prep your dough. If you are doing a lattice or braided crust, roll some of the dough out now, form the braids, and freeze them until pie is ready to be assembled. If you are just doing a double crust- wait until the pears are mostly cool.

Roll out one layer of crust and drape over the bottom of a 9- inch pie pan leaving a bit of overhang. Pour the cooled pears into the crust and top with another sheet of pie crust, a lattice top, or the braids.

Trim and crimp edge of crust and pop the whole thing in the freezer for 10-30 minutes.

Preheat oven to 425.F. Place pie onto a cookie sheet and bake for 10 minutes, then reducing the heat to 350F and baking for another 45-50 minutes. If the crust seems to be getting too dark you can drape some foil on top for the remainder of the baking.

Serve warm with vanilla ice cream.

Notes

*If you want a little extra pie dough to work with for a decorative crust, I like to have a bit extra and usually make 3 batches of crust. If you are just doing a classic top, two single layers is fine!

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Here are six yummy recipes to help you through the day, including Crockpot Lasagna and Kentucky Corn Pudding. Enjoy!

EASY CHICKEN POT PIE

This comes from Christin Mahrlig of Spicy Southern Kitcen. Christin wrote, “This easy to make Chicken Pot Pie utilizes refrigerated pie crusts and rotisserie chicken to make a super delicious and comforting pot pie loaded with chicken, potatoes, peas, and carrots.”

Prep Time: 20 mins; Cook Time: 30 mins; Total Time: 50 mins

To view this online, go to https://spicysouthernkitchen.com/easy-chicken-pot-pie/.

Ingredients

1 cup peeled and diced potato

3/4 cup sliced carrot

1/2 cup Challenge butter

2/3 cup diced onion

1 1/4 teaspoon salt

1/2 teaspoon ground pepper

1/4 teaspoon dried thyme

1/4 teaspoon poultry seasoning

1/2 cup all-purpose flour

1 1/2 cups chicken broth

1 cup milk

3 cups shredded chicken from a rotisserie chicken

1 cup peas

2 refrigerated pie crusts

1 egg beaten together with 1 tablespoon water to make an egg wash

Instructions

Preheat oven to 425 degrees.

Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.

Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.

Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.

Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.

Stir in chicken and peas. Turn heat off.

Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.

Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.

Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.

Place on a baking sheet and place in oven and bake for 30 minutes.

KENTUCKY CORN PUDDING

I got this in an email several years ago…ah, yes, that infamous long-since-forgotten-emailing-list. Very yummy. My late step-father was from Kentucky. I would have loved to have made this for him one last Christmas.

This recipe begins, “Corn on the cob was sometimes served at Christmas, but more often we had our corn the old southern way, as corn pudding. Great for a Thanksgiving as well.”

Serves 6 to 8

1 pint fresh corn, with pulp scraped from cob

2 egg yolks

1 1/2 tablespoons flour

1 cup whole milk

1 tablespoon sugar

1 tablespoon butter, melted

1/2 teaspoon salt

1/8 teaspoon black pepper

2 egg whites, beaten to stiff peaks

Preheat oven to 350°F.

Combine corn, egg yolk, flour, milk, sugar, butter, salt and pepper. Mix well.

Fold in egg whites. Turn into a buttered baking dish and bake in preheated 350°F oven for 30 to 35 minutes or until set.

CROCKPOT LASAGNA

This recipe is from MyDailyMoment, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”

To view this online, click here.

Ingredients

1 lb. lean ground beef

1 onion, chopped

2 garlic cloves, smashed

1 (28 oz.) can tomato sauce

1 (6 oz.) can tomato paste

1 1/2 tsp. salt 1 tsp. dried oregano

12 oz. cottage cheese

1/2 cup grated Parmesan cheese

12 oz. lasagna pasta, uncooked

16 oz. shredded mozzarella cheese

Directions

Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.

Additional Tips

Ready in 4 1/4 hours.

RED VELVET VAMPIRE CUPCAKES

This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”

Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy

To view this online, click here.

Ingredients

Cupcakes:

1 3/4 cups cake flour (see Cook's Note)

1 cup granulated sugar

1/4 cup Dutch process cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

1 tablespoon red food coloring, plus a drop for the filling

2 teaspoons cider vinegar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

One 3-ounce semisweet chocolate bar

1 teaspoon coconut oil

1 cup raspberry jam

Cream Cheese Frosting:

One 8-ounce package cream cheese, at room temperature

6 tablespoons unsalted butter, cubed, at room temperature

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

Directions

Special equipment: a pastry bag fitted with a large round tip and a plastic straw

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.

Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.

Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.

Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.

Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.

For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.

Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

BLACK BEAN VEGAN ENCHILADAS

This comes from Joyce Gan, “the recipe developer, blog post writer, and food photographer” for Light Orange Bean. It’s a cool site that I recently discovered.

Prep time: 35 mins; Cook time: 25 mins; Total time: 1 hour

Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.

Recipe type: Dinner

Cuisine: Mexican

Serves: 4-6 servings

To view this online at Joyce’s site, go to http://lightorangebean.com/black-bean-vegan-enchiladas/.

Ingredients

1 tbs canola oil

1 medium size yellow onion (finely chopped, approximately 8 oz)

2 cloves garlic, minced

3 tbs chili powder

2 tsp cumin powder

2 cups cooked black beans

1 tsp salt

2 cups tomato puree or 1 can (15 oz) tomato sauce + 1/2 cup water

1/2 cup + 1 tbs chopped fresh cilantro

1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)

8 oz vegan cheese (Mexican style GoVeggie preferred)

12-14 (5.5-inch) corn tortillas (gluten-free if desired)



Instructions

Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.

Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with 1/2 cup cilantro, jalapenos, and 4 oz of cheese.

Preheat oven to 350 °F.

Spread 1/2 cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.

Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.

Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.

Garnish with the remaining cilantro before serving.

Notes

If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.

Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.

SLOW COOKER BAKED ZITI

This is from Ashley Fehr, “a high school teacher turned food blogger” in Canada. Her food blog, The Recipe Rebel is really nice. Check it out!

This recipe begins, “This Slow Cooker Baked Ziti is actually made completely in the crockpot -- even the pasta! It is so much easier than the traditional version but packs all of the same flavor!”

Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes.

To view this online (and to read Ashley’s notes on the recipe), click here.

Ingredients

1 lb ground beef, turkey or Italian sausage

1 onion, finely chopped

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried parsley

1 (28oz) can diced tomatoes

1 650ml (around 22 ounces) jar pasta sauce (about 2 1/2 cups)

2 1/2 cups water or chicken broth

1 375g (about 13-14 ounces) box Penne or Ziti (or other short) pasta (about 4 cups)

1 cup shredded mozzarella cheese

Instructions

In a large skillet, cook ground beef and onion until browned. Stir in garlic and salt and cook 1 minute.

Add beef mixture, basil, parsley, tomatoes, pasta sauce and water to a 4qt (or larger) slow cooker. Stir.

Cook on low for 6 hours or high for 3 hours.

Add pasta and stir until combined. Cover and continue cooking for 20-45 minutes (depending on how hot your slow cooker is) -- check and stir at the 20 minute mark.

Sprinkle with cheese and cover for 3-5 minutes until cheese is melted.

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Quick Skillet Zit and Red Velvet Vampire Cupcakes. Enjoy!

SOUTHERN CHICKEN AND DUMPLING SOUP

This comes from Tbsp., and begins, “Chicken and dumplings is classic comfort food, and nothing’s more comforting than knowing it’s assembled and ready to go in your freezer.”

Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 4

To view this online, click here.

Ingredients

1 1/2 cups shredded cooked chicken

1 medium carrot, cut diagonally into 1/2-inch-thick slices (about 1/2 cup)

1 celery rib, halved lengthwise, and cut into 1/2-inch-thick slices (about 1/2 cup)

1/4 cup finely chopped fresh Italian (flat-leaf) parsley

3/4 cup Gold Medal™ all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup milk

1 tablespoon butter

1 carton (32 oz) Progresso™ chicken broth

Directions

In medium bowl, mix chicken, carrot, celery and parsley.

In small bowl, mix flour, baking powder, salt and pepper.

In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips.

In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in chicken mixture and dumplings. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.

To freeze: Mix chicken, carrot, celery and parsley in 1-quart resealable freezer plastic bag. In small bowl, mix flour, baking powder, salt and pepper. In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips. Transfer to 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in contents of both bags. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.

TEX-MEX BEEF AND RICE SKILLET

This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”

Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6

To view this online, click here.

Ingredients

1 lb lean (at least 80%) ground beef

1 tablespoon vegetable oil

1 cup diced yellow onion

1 medium red bell pepper, diced

1 cup fresh or frozen corn kernels

1 can (10 oz) Old El Paso™ enchilada sauce

1 package (1 oz) Old El Paso™ original taco seasoning mix

3 cups cooked white rice

1 cup shredded Mexican cheese blend (4 oz)

2 tablespoons chopped fresh cilantro leaves

Directions

In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.

Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.

Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.

Top with cheese and cilantro.

QUICK SKILLET ZITI

This is from Family Time, and begins, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.”

Serves 4 (1 1/4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 pound ground beef

Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce

5 cups tube-shaped pasta (ziti), cooked and drained

Grated parmesan cheese

Directions

Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.

Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.

HOME/MADE MUSHROOM LASAGNA

This comes from Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, “Monica Byrne, with her partner, Leisah Swenson, runs a tiny restaurant in Red Hook, Brooklyn, called Home/Made. A plurality of words that appear on the Home/Made menu: ‘cheese,’ ‘smoked,’ ‘bacon,’ ‘caramelized.’ Three of those four appear in Byrne’s lasagna, leaving out only bacon, which would be a fine addition. She layers smoked mozzarella over a painting of rich, garlicky béchamel and sheets of pasta, then radicchio roasted into sweetness and tossed in sauce. Sautéed mushrooms add heft and loamy funkiness, and a mixture of Fontina and Gruyère add zing.”

Yield: 6 to 8 servings; Time: 2 hours

This was featured in “Gooey Wild-Mushroom Lasagna” and can be viewed onlinehere.

Ingredients

1/2 cup extra-virgin olive oil or herb oil

6 large shallots, peeled and minced

1 1/2 pounds mushrooms, wild or best available oyster, shiitake, cremini, trimmed and sliced

1 cup dry white wine

1 softball-size head of radicchio, halved, cored and cut into 1/2-inch slices

Kosher salt

freshly ground black pepper

4 tablespoons unsalted butter, or herb oil

3 large cloves garlic, peeled and minced

4 tablespoons flour, ideally instant or all-purpose

3 cups whole milk

1/2 teaspoon grated nutmeg

1 cup Gruyère cheese, grated

1 cup Fontina cheese, grated

2 tablespoons best-quality truffle oil (optional)

2 9-ounce boxes of no-boil lasagna sheets

1 baseball-size ball of smoked mozzarella, sliced

1 cup fresh Parmesan, grated

Preparation

Preheat oven to 350. Place a large sauté pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.

Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with mushrooms and reserve.

Make the béchamel. Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they begin to turn translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to the mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyère and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.

Reserve a cup of béchamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.

Assemble lasagna. Spread plain béchamel across the bottom of a 9- by-13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyère. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan. Cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. Remove foil and cook until top is golden and bubbling.

APRICOT AND NUT COOKIES WITH AMARETTO ICING

This is from Giada De Laurentiis of The Food Network’s Everyday Italian.

Total: 2 hr 49 min; Prep: 4 min; Inactive: 2 hr 30 min; Cook: 15 min; Yield: 2 to 2 1/2 dozen cookies; Level: Easy

To view this online, click here.

Ingredients

Cookies:

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup plus 2 tablespoons sugar

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1 large egg

1 1/4 cups all-purpose flour

1/2 cup dried apricots, coarsely chopped

1/4 cup slivered almonds, toasted

2 tablespoons pine nuts, toasted

Icing:

1 3/4 cups confectioners' sugar

5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)

Directions

For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.

Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.

Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

RED VELVET VAMPIRE CUPCAKES

This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”

Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy

To view this online, click here.

Ingredients

Cupcakes:

1 3/4 cups cake flour (see Cook's Note)

1 cup granulated sugar

1/4 cup Dutch process cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

1 tablespoon red food coloring, plus a drop for the filling

2 teaspoons cider vinegar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

One 3-ounce semisweet chocolate bar

1 teaspoon coconut oil

1 cup raspberry jam

Cream Cheese Frosting:

One 8-ounce package cream cheese, at room temperature

6 tablespoons unsalted butter, cubed, at room temperature

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

Directions

Special equipment: a pastry bag fitted with a large round tip and a plastic straw

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.

Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.

Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.

Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.

Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.

For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.

Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)