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.

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.

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.


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.

Four Cheese Ravioli Bake


Ingredients: (Four Cheese Ravioli Bake)

1 package (9 oz.) Four Cheese Ravioli (9 oz.), prepared according to package directions
1 container (15 oz.) Tomato Herb Parmesan Sauce
1 pound ground turkey, cooked and drained
1 package (10 oz.) frozen spinach, thawed and drained
1 1/3 cups (about 5 1/2 ounces) shredded provolone cheese

Directions: (Four Cheese Ravioli Bake)

Preheat oven to 350° F. Grease 2-quart baking dish.
Combine sauce, turkey and spinach in medium bowl. Pour half of sauce mixture into prepared baking dish. Arrange pasta over sauce. Spread remaining sauce over pasta; cover.
Bake for 20 minutes. Uncover; sprinkle with cheese. Bake for an additional 5 to 10 minutes or until bubbly and cheese is melted.

Triple-Treat Sauce


Ingredients: (Triple-Treat Sauce)

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
1 cup creamy peanut butter
1 can (12 fl. oz.) Evaporated Milk
1/2 cup coarsely chopped dry roasted peanuts


Directions: (Triple-Treat Sauce)

Microwave chocolate morsels, butterscotch morsels and peanut butter in large, uncovered, microwave-safe bowl on Medium-high (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Whisk in evaporated milk. Stir in nuts. Serve warm over ice cream or cake. Store remaining sauce tightly covered in refrigerator.
Recipe makes 4 1/2 cups.

Caramel Sauce


Ingredients: (Caramel Sauce)

2 cups granulated sugar
1/2 cup water
1 can (14 oz.) Sweetened Condensed Milk
1/2 cup (1 stick) butter, softened, divided
2 teaspoons vanilla extract

Directions: (Caramel Sauce)

Combina sugar and water in medium, heavy-duty saucepan; cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Continue to boil, without stirring, for 10 to 14 minutes, tilting pan occasionally to keep color even until mixture turns a deep caramel color. Remove from heat.
Stir in sweetened condensed milk (mixture will foam up); do not scrape sides of pan. Add 1/4 cup (1/2 stick) butter, one tablespoon at a time, stirring well after each addition. Stir in remaining butter and vanilla extract until smooth. Serve over ice cream or cake, if desired.