Hot Fudge Fantasy Tarts

Ingredients: (Hot Fudge Fantasy Tarts)

2/3 cup Semi-Sweet Chocolate Morsels
1/2 cup butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
30 (1 1/2-inch) paper candy liners
2 cups (12-oz. pkg.) Premier White Morsels
1 can (14 oz.) Sweetened Condensed Milk
1 cup (6 oz.) Semi-Sweet Chocolate Morsels

 

Directions: (Hot Fudge Fantasy Tarts)

PREHEAT oven to 375° F. Grease or paper-line miniature muffin pans.

MICROWAVE first addition of morsels and butter in medium, microwave-safe bowl on HIGH power; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Cool for 10 minutes.

ADD sugar, eggs and vanilla to melted chocolate; stir well. Gradually stir in flour until smooth. Spoon into prepared pans, filling half full.

BAKE for 12 to 14 minutes or until wooden pick inserted in center comes out clean. Immediately press one of the desired fillings (3 miniature marshmallows, 1 maraschino cherry, 5 morsels or 2 mint quarters) into center of each tart.

BAKE for additional 2 minutes. Cool in pan on wire rack for 5 minutes.

COMBINE sweetened condensed milk and remaining 1 cup morsels in a small saucepan; cook over medium-low heat, stirring constantly, for 2 to 3 minutes, or until smooth. Top each tart with about 1 teaspoon mixture. Refrigerate for at least 1 hour. Store in airtight container for up to 3 days.

Golden Corn Fritters

Ingredients: (Golden Corn Fritters)

1 package (12-oz.) defrosted according to pkg. directions
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg, beaten
3 cups vegetable oil

Directions: (Golden Corn Fritters)

Sift together flour, baking powder and salt in medium bowl. Add egg. Gently stir in corn.
Heat oil to 350°F. Drop corn mixture by heaping teaspoons into hot oil making sure to brown on all sides. Drain on paper towels.

Corn-Filled Peppers

Ingredients: (Corn-Filled Peppers)

2 packages (12-oz.) Souffle, defrosted according to package directions
1 (16-oz) jar ORTEGA Salsa  Homestyle Recipe (Mild)
4 green bell peppers
1/4 cup shredded cheddar cheese

Directions: (Corn-Filled Peppers)

Preheat oven to 350°F.
Cut stem ends from peppers; remove seeds and membranes. Pour salsa into 8-inch square baking dish. Spoon Corn Soufflé into peppers and top with shredded cheese.
Bake for 60 to 70 minutes or until knife inserted in center of soufflé comes out clean.

Baked Ravioli in Alfredo Sauce

Ingredients: (Baked Ravioli in Alfredo Sauce)

1 package Four Cheese Ravioli (9 oz.), cooked, drained and kept warm
1 container Alfredo Sauce (10 oz.)
1 teaspoon olive oil
1 large onion, thinly sliced
1 tablespoon Freshly Shredded Parmesan Cheese (5 oz.)
1 tablespoon bread crumbs

Directions: (Baked Ravioli in Alfredo Sauce)

Preheat oven to 400º F. Grease an 8-inch-square baking dish.
Heat oil in large, nonstick skillet over medium heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until golden. Add sauce; cook, stirring occasionally, for 1 minute. Stir in pasta. Pour into prepared baking dish. Sprinkle cheese and bread crumbs over pasta mixture; cover.
Bake for 20 minutes. Uncover; bake for additional 5 minutes or until golden brown.

Mediterranean Shrimp Pasta

Ingredients: (Mediterranean Shrimp Pasta)

2 tablespoons olive oil
1 medium red or green bell pepper, cut into strips
1 clove garlic, finely chopped
1/4 cup dry white wine
8 ounces raw small shrimp
1/4 cup sliced ripe olives
1 package (9 ounces) Linguine (9 oz.)
1 container (7 ounces) All Natural Pesto with Basil (7 oz.), lightly warmed
1/4 cup (1 ounce) crumbled feta cheese
1 tablespoon capers

Directions: (Mediterranean Shrimp Pasta)

Heat oil in large skillet. Add bell pepper and garlic; cook for 2 minutes. Add wine and shrimp; cook until shrimp are pink. Stir in olives.
Prepare pasta according to package directions. Toss with pesto in medium bowl. Serve topped with shrimp mixture. Sprinkle with cheese and capers.

Chicken in Creamy Tomato Sauce With Linguine

Ingredients: (Chicken in Creamy Tomato Sauce With Linguine)

1 package Linguine (9 oz.)
1 tablespoon extra virgin olive oil or vegetable oil
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2-inch strips
2 containers Marinara Sauce (15 oz.)
1/2 cup heavy whipping cream
Freshly Shredded Parmesan Cheese (5 oz.)
Chopped fresh parsley (optional)

Instructions: (Chicken in Creamy Tomato Sauce With Linguine)

Prepare pasta according to package directions.
Heat oil in large, nonstick skillet over medium-high heat. Add chicken; season with salt and ground black pepper. Cook for 4 to 5 minutes or until no longer pink. Remove from skillet.
Pour sauce into same skillet; cook until heated through (do not boil). Add chicken and cream; stir well. Cook, stirring occasionally, for 2 to 3 minutes or until heated through.
Toss with pasta. Sprinkle with cheese and parsley.

Hot and Spicy Sausage Sauce over Linguine

Ingredients: (Hot and Spicy Sausage Sauce over Linguine)

2 teaspoons olive oil
8 ounces hot Italian sausage casings removed and cut into 1/2-inch pieces
1 small green or red bell pepper, cut into strips
1 can (14.5-oz.) pasta-ready chunky tomatoes
1 package (9 oz.) Linguine (9 oz.)
1/4 cup grated Parmesan cheese

Directions: (Hot and Spicy Sausage Sauce over Linguine)

HEAToil in large skillet. Add sausage; cook, stirring occasionally, until no longer pink. Drain.
ADDbell pepper; cook, stirring occasionally, until crisp-tender. Reduce heat to low. Stir in tomatoes; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
PREPAREpasta according to package directions. Top with sauce; sprinkle with cheese.

FOR FREEZE AHEAD:

Prepare as above; do not prepare pasta. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Heat in medium saucepan over medium heat, stirring occasionally, until heated through.
Prepare pasta according to package directions. Top with sauce; sprinkle with cheese.

Linguine With Onion, Red Pepper and Gorgonzola

Ingredients: (Linguine With Onion, Red Pepper and Gorgonzola)

1 package Linguine (9 oz.)
3 tablespoons olive oil
1 large onion, quartered, thinly sliced
1 red bell pepper, cut into thin strips
1/3 cup crumbled Gorgonzola cheese
1/2 cup milk

Directions: (Linguine With Onion, Red Pepper and Gorgonzola)

Heat oil in a large skillet; cook onion and bell pepper until tender. Add milk and cheese; cook until melted.
Prepare pasta according to package directions. Toss pasta with sauce. Serve immediately.

Linguine Alla Carbonara

 

 

Ingredients: (Linguine Alla Carbonara)

1/2 cup Evaporated Fat Free Milk
1/3 cup loose-pack frozen peas, thawed
1 large egg, beaten
1/4 cup chopped red bell pepper
2 slices turkey bacon, cut crosswise into pieces, cooked
1/3 cup freshly shredded Parmesan cheese
1 package (9-oz.) Linguine (9 oz.)

Directions: (Linguine Alla Carbonara)

Cook evaporated milk, peas, egg and bell pepper in medium saucepan, stirring frequently, until mixture is slightly thickened (do not boil). Stir in bacon and half of cheese; heat through.
Prepare pasta according to package directions. Toss pasta with sauce. Sprinkle with remaining cheese. Serve immediately.

Chicken and Fettuccine with Sun-Dried Tomatoes

Ingredients: (Chicken and Fettuccine with Sun-Dried Tomatoes)

2 packages (9 ounces each) Fettuccine (9 oz.)
4 (about 1 pound total) boneless, skinless chicken breast halves, cooked and sliced into strips
3/4 cup Italian salad dressing, divided
3 cups chopped cooked vegetables
3/4 cup sliced sun-dried tomatoes in olive oil, drained
1/2 cup (1.5 ounces) Freshly Shredded Parmesan Cheese (5 oz.)

Instructions: (Chicken and Fettuccine with Sun-Dried Tomatoes)

Cook onion, mushrooms and bacon in medium saucepan over medium-high heat until bacon is crisp; drain. Add pasta, sauce, peas and pepper; cook, stirring occasionally, for 1 minute.
Serve with cheese.