Easy Pasta Primavera

This recipe comes from the folks at Campbell's. Some time ago I signed up for their recipes to be e-mailed to me. I love this! That way I don't have to remember to check out what's new. And they always seem to know what I need -- quick and easy.

 

Easy Pasta Primavera

 
2 tablespoons cornstarch
1 3/4 cups Swanson® Natural Goodness® Chicken Broth
1 teaspoon dried oregano leaves, crushed
1/4 teaspoon garlic powder or 2 cloves garlic, minced
2 cups broccoli florets
2 medium carrots, sliced (about 1 cup)
1 medium onion, cut into wedges
1 medium tomato, diced (about 1 cup)
1/2 of a 1-pound package thin spaghetti, cooked and drained (about 4 cups)
3 tablespoons grated Parmesan cheese

Stir the cornstarch and 3/4 cup broth in a small bowl until the mixture is smooth.

Heat the remaining broth, oregano, garlic powder, broccoli, carrots and onion in a 4-quart saucepan over medium heat to a booil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Stir the cornstarch mixture in the saucepan. Cook and stir until the mixture boils and thickens. Stir in the tomato. Add the spaghetti and toss to coat. Sprinkle with the cheese.

Chocolate Caramel Candy Bars

This recipe is in the February 2013 of Woman’s Day magazine. You know the one I’m talking about. It has Paula Deen on the cover. But this isn’t a Paula Deen recipe, though she has a few in the magazine.

This recipe comes from Annie Abdai up in Calgary, Alberta. It’s in the section where readers can share recipes. And you know how I feel about shared recipes. They’re some of the best. Can’t wait to give it a try!

Chocolate Caramel Candy Bars

3 tablespoons granulated sugar
12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
¾ cup all-purpose flour
1 14-oz. can sweetened condensed milk
1 tablespoon light corn syrup
1 teaspoon molasses
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
2 oz. bittersweet chocolate, chopped

Heat oven to 350 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the pan with parchment, leaving a 3-inch overhang on two sides.

Using an electric mixer, beat the sugar and 6 tablespoons butter in a large bowl until light and fluffy, about 2 minutes. Reduce the mixer speed to low and gradually add the flour, mixing until fully incorporated. Using floured fingers, press the dough into the prepared pan. Bake until set and golden brown at the edges, 15 to 18 minutes.

Meanwhile, in a medium saucepan combine the condensed milk, corn syrup, molasses and 5 tablespoons butter. Stirring occasionally, bring to a simmer over medium-low heat. Gently simmer, stirring, until slightly thickened and pale golden brown, 5 to 7 minutes. Remove from the heat and whisk in the vanilla and salt. Immediately spread the mixture over the crust. Refrigerate until set, 30 to 45 minutes.

Lace the chocolate and the remaining tablespoon butter in a microwave-safe bowl; cook on HIGH until beginning to melt, 30 seconds. Stir until the mixture is melted and smooth. Spread over caramel and refrigerate until it is set, about 30 minutes. Cut into 1-inch pieces.

Makes 64.

White Chocolate-Peppermint Mousse

Over the holidays I developed a rather unfortunate love of peppermint flavored milkshakes at Arby’s. I’m not even a huge milkshake fan. It’s just that one night the picture looked good and I ordered one. And I was hooked.

This recipe comes from the December 2012/January 2013 issue of Coastal Living magazine. It looks absolutely wonderful. What a great dessert for the holidays or for Valentine’s Day or for, well, anytime you can find an excuse for an absolutely luscious dessert.

White Chocolate-Peppermint Mousse

1 ½ cups heavy whipping cream, divided
12 oz. white chocolate, chopped
¼ teaspoon peppermint extract
Garnish: crushed peppermint candies

Heat ¾ cup cream in a heavy saucepan over medium heat until hot but not boiling. Remove from heat, and add chocolate, stirring until melted. Stir in peppermint extract. Cool completely.

Beat remaining ¾ cup cream until firm peaks form. Fold chocolate mixture gently into whipped cream mixture. Spoon mousse into 8 (3-oz.) cups or glasses. Garnish, if desired. Chill until ready to serve.

Makes 8 servings.

Lemon Bundt Cake

The hunt was on. At least for me. My parents have a dear friend who growns the largest lemons I think I’ve ever seen. And he shares them. Which is a very, very good thing.

What are we going to do with all these lemons, came the question. Make a cake, came my reply. Okay. Simple lemon cake recipe. No time for a gazillion layers and complicated frosting? No problem. Try this one.

This recipe comes from the March 2006 Good Housekeeping magazine. It was from the Gothic Café in Belfast. Seriously. That’s what it says. Can’t wait to taste it for myself. My mouth is already watering!

Lemon Bundt Cake

Cake
3 lemons
3 cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
2 cups granulated sugar
1 cup butter (2 sticks), softened
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Frosting
2 cups confectioners’ sugar
½ cup butter (1 stick), softened
4 oz. cream cheese, softened
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract

Preheat oven to 325 degrees. Grease and flour 12-cup Bundt pan.

Cake
From lemons, grate 2 tablespoons peel and squeeze 3 tablespoons juice. Mix flour, salt and baking soda.

In bowl, with mixer on low speed, blend sugar and butter. On high, beat 3 minutes. On low, beat in eggs, 1 at a time, and vanilla. Beat in flour mixture alternately with buttermilk. Fold in peel and juice. Spoon into pan.

Bake 60 to 70 minutes. Cool in pan 15 minutes, then invert onto rack.

Frosting
In bowl, with mixer on low speed, blend sugar, butter and cream cheese. Beat in juice and vanilla. On high, beat until fluffy.

Spread over cake

Makes 16 servings, at 450 calories per serving.

Enchiladas Acapulco

This recipe comes from a clipped advertisement for VELVEETA Mexican Pasteurized Process Cheese Spread. I have no idea how long ago, those probably 10 plus years. I have a habit of clipping recipes, putting them aside, and fully intending to get back to them. And then I misplace them or they get buried under still more recipes. That’s one reason I’m determined to get them uploaded so that all of us can find them when we’re looking for something special, specific, or just an old favorite.

Enchiladas Acapulco

1 lb. ground beef
1 8-oz. can tomato sauce
¾ cup chopped green pepper
1 83/4-oz. can kidney beans, drained
½ lb. VELVEETA Mexican Pasteurized Process Cheese Spread, cubed
8 6-inch tortillas
Oil
½ cup chopped tomato

Brown meat; drain. Add tomato sauce and ½ cup peppers. Cook over medium heat 5 minutes, stirring occasionally. Add beans and ¾ lb. process cheese spread. Continue cooking until cheese spread is melted.

Dip tortillas in hot oil; drain. Fill each tortilla with ¼ cup meat mixture; roll up. Place, seam side down, in 12-x-8-inch baking dish. Top with remaining meat mixture; cover.

Bake at 350 degrees for 20 minutes. Top with remaining process cheese spread. Continue baking uncovered 5 to 8 minutes or until cheese spread is melted. Top with remaining peppers and tomatoes.

Makes 4 servings.

Ghirardelli Signature Hot Fudge Sauce

I found this recipe on the inside over of a bar of Ghirardelli chocolate. The perfect chocolate sauce from folks who really know how to do chocolate. It would be perfect over ice cream or chocolate fudge cake.

Ghirardelli Signature Hot Fudge Sauce

1 bar (4 oz.) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar, broken into pieces
4 tablespoons butter, cut into chunks
1 ½ cups sugar
½ cup water
¼ cup light corn syrup
1 teaspoon vanilla extract

In a heavy saucepan, combine the chocolate, butter, sugar, water and light corn syrup. Stir the mixture continuously over medium heat until the completely melted and smooth. Bring to a boil, lower the heat and continue simmering for 10 minutes.

Remove from the heat and stir in the vanilla extract.

Store covered in the refrigerator.

To reheat, place in a small microwave safe bowl. Microwave on medium 6 to 8 minutes, stirring after the first 5 minutes.

Makes 2 cups.

Oven-Baked Chicken Parmesan

This recipe comes from Ragu. It's on one of those recipe cards you get in the mail when somebody is trying to sell you something. It's another one of those labeled Easy to Bake, Easy to Make.

I was intrigued because it seems so easy and it requires things I normally have on hand. That’s a big plus in my kitchen, how about yours?

Oven-Baked Chicken Parmesan

4 boneless, skinless chicken breast halves (about 1 ½ lbs.)
1 egg, slightly beaten
¾ cup Italian seasoned dry bread crumbs
1 jar (26 to 28 oz.) RAGU Old World Style Pasta Sauce
1 cup shredded mozzarella cheese (about 4 oz.)

Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs, coating well.

In 13-x-9-inch glass baking dish, arrange chicken. Bake uncovered 20 minutes.

Pour Ragu Pasta Sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink.

Makes 4 servings.