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.

Fudgy Chocolate Sauce

Ingredients: (Fudgy Chocolate Sauce)

1 can (14 oz.) Sweetened Condensed Milk
4 packets (1 oz. each) Pre-Melted Unsweetened Chocolate Flavor
2 tablespoons butter or margarine
2 tablespoons water
1 1/2 teaspoons vanilla extract
Ice cream or cake

Directions: (Fudgy Chocolate Sauce)

Microwave sweetened condensed milk and Choco Bake in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Microwave for additional 30 seconds.
Stir in butter, water and vanilla extract until smooth.
Serve warm over ice cream or cake.
Makes 1 3/4 cups ice cream sauce.

Poached Pears with Chocolate Cranberry Sauce

 

Ingredients: (Poached Pears with Chocolate Cranberry Sauce)

6 cups Cranberry Juice Cocktail
1 cup granulated sugar
6 Bartlett pears, peeled and cored with stems intact
1 14-ounce can Jellied Cranberry Sauce
1/2 cup Semi-Sweet Chocolate Morsels

Directions: (Poached Pears with Chocolate Cranberry Sauce)

Combine cranberry juice cocktail and sugar in large saucepan. Bring to a boil over high heat. Place pears in pan. Cover; simmer on low heat for 10 to 15 minutes or until pears are tender when pierced with a fork. Turn pears several times during cooking. Remove from heat. Let cool in liquid at room temperature.
Combine cranberry sauce and morsels in medium saucepan. Melt over medium heat, whisking occasionally until just smooth.
To Serve, remove pears from liquid; drain. Spoon 1/4 cup chocolate cranberry sauce on each serving plate. Place pears on plates. Spoon remaining sauce over tops of pears.
Recipe, photo and nutritional information courtesy of Ocean Spray Cranberries, Inc.

Mediterranean Rolls with Pesto and Olives

 

Ingredients: (Mediterranean Rolls with Pesto and Olives)

1 loaf (1 pound) frozen bread dough, thawed
1/3 cup All Natural Pesto with Basil (7 oz.)
Or All Natural Pesto with Basil (11 oz.)
1/2 cup Freshly Shredded Parmesan Cheese (5 oz.)
2 tablespoons kalamata olives, pitted and diced
1 large egg, beaten

 

Instructions: (Mediterranean Rolls with Pesto and Olives)

Roll out dough into 12 x 10-inch rectangle on lightly floured surface. Spread pesto over dough, leaving 1/2-inch border around edges. Sprinkle with cheese and olives. Start at long end of dough and roll into 12-inch-long cylinder; pinch dough to seal. Cut into twelve 1-inch slices and place on ungreased baking sheet.
Cover with damp cloth and set in warm place for about 45 to 60 minutes or until double in size. Brush tops of rolls with beaten egg.
Preheat oven to 350° F.
Bake for 20 to 25 minutes or until light golden brown and rolls sound hollow when tapped.

Chocolaty Cherry Biscotti

 

Ingredients: (Chocolaty Cherry Biscotti)

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided
2 cups all-purpose flour
1/4 cup Baking Cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup packed brown sugar
1/4 cup (1/2 stick) butter, softened
2 large eggs
1/2 teaspoon vanilla extract
1 cup (about 5 oz.) dried cherries, chopped

 

Directions: (Chocolaty Cherry Biscotti)

Preheat oven to 325º F. Grease baking sheet.
Microwave 2/3 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; 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.
Combine flour, cocoa, baking powder and salt in small bowl. Beat sugar and butter in large bowl until light and fluffy. Add eggs and vanilla extract; beat until combined. Stir in melted chocolate. Gradually stir in flour mixture. Stir in cherries and 1 cup morsels.
Shape dough with floured hands on prepared baking sheet into two 9 x 2 1/2-inch logs.

Cheese Ravioli with Pumpkin Sage Sauce

 

Ingredients: (Cheese Ravioli with Pumpkin Sage Sauce)

2 packages Four Cheese Ravioli (9 oz.)
1/2 cup dry white wine
1/4 cup chopped shallots
1 container Alfredo Sauce (10 oz.)
1/2 cup 100% Pure Pumpkin
1 tablespoon chopped fresh sage or 1 teaspoon ground sage
2 tablespoons chopped green onion

Directions: (Cheese Ravioli with Pumpkin Sage Sauce)

Cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir in sauce, pumpkin and sage. Cook, stirring occasionally, until heated through.
Prepare pasta according to package directions; drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion. Season with ground black pepper.

Baked Mini Ravioletti N Sauce

 

Ingredients: (Baked Mini Ravioletti N Sauce)

1 container Marinara Sauce (15 oz.)
1 package Three Cheese Ravioletti (9 oz.), prepared according to package directions
1/2 cup (2 ounces) shredded mozzarella cheese

Directions: (Baked Mini Ravioletti N Sauce)

Preheat oven to 400° F. Grease 2-quart casserole.
Combine sauce and pasta in prepared casserole; sprinkle with cheese.
Bake for 12 to 14 minutes or until cheese is melted.
For Freeze Ahead:
Prepare as above; add 1 additional container (15 ounces) Marinara Sauce. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 400° F.
Bake, covered, for 25 to 35 minutes.

Coffee Chocolate Chip Biscotti

 

Ingredients: (Coffee Chocolate Chip Biscotti)

1 tablespoon olive oil
4 strips bacon, cut into 1″ pieces
1/2 cup pumpkin seeds
1 medium onion, diced
3 large garlic cloves, crushed
1 bunch asparagus, woody ends trimmed and discarded, chopped into 1″ pieces
3 large zucchini, diced
4 cups low-sodium vegetable or chicken broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup loosely packed parsley
5 cups baby spinach
Juice of 1 large lemon

Directions: (Coffee Chocolate Chip Biscotti)

Fry bacon in oil in a large pot over medium heat, until bacon is crisp and fat is rendered. Remove crispy bacon and set aside (reserve bacon fat in pot). Add the pumpkin seeds, and saute 2 minutes, or until toasted. Remove and set aside alone with cooked bacon.
Add the onions and garlic, and saute 2 minutes, just until fragrant. Add the asparagus, zucchini, water and salt, and let simmer 10 minutes or until vegetables are tender. Add the parsley, spinach, and lemon juice, and puree until smooth. Taste and adjust seasoning, then serve garnished with pumpkin seeds and bacon.