Chocolate-Cream Cheese-Peanut Butter Bars

Ingredients:

Cookie Base and Topping:

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

3 tablespoons vegetable oil

1 tablespoon water 

1 egg

Filling:

1 1/4 cups semisweet chocolate chips

1/4 cup butter or margarine

1 package (8 oz) cream cheese, softened

2/3 cup crunchy or creamy peanut butter

3/4 cup powdered sugar

1/2 cup whipping cream

Directions:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.

Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.

In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.

In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.

Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Recipe shared from:  http://www.bettycrocker.com/recipes/chocolate-cream-cheese-peanut-butter-bars/0e8201de-0839-4a11-a743-fd25b545d940 

Chewy Chocolate Peanut Butter Bars

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, cut into pieces

1/2 cup crunchy peanut butter

1 cup packed brown sugar

1 egg yolk

1 teaspoon vanilla

1 bag (12 oz) dark chocolate chips (2 cups)

1/2 cup salted dry-roasted peanuts, coarsely chopped

Directions:

Heat oven to 350°F. Spray 13x9-inch pan with baking spray with flour. In small bowl, stir flour, baking powder and salt; set aside.

In medium microwavable bowl, place butter and peanut butter. Microwave on High 30 to 45 seconds or until butter is melted. Add brown sugar and egg yolk; stir until mixed. Stir in vanilla and flour mixture. Stir in 3/4 cup of the chocolate chips. Spread in pan.

Bake 20 to 25 minutes or until just firm to the touch. Remove from oven; immediately sprinkle with remaining 1 1/4 cups chocolate chips. Let stand 2 to 3 minutes or until chips have softened. Spread softened chips evenly over top. Sprinkle with peanuts. Cool on cooling rack. Cut into 8 rows by 6 rows. Store in airtight container.
Recipe shared from: http://www.bettycrocker.com/recipes/chewy-chocolate-peanut-butter-bars/4a0d56d9-98d5-4c2f-a15f-9c1c65caa3cd

Chocolate Pecan Pie Bars

Ingredients:

1 1/2 cups Gold Medal® all-purpose flour

1/2 cup packed brown sugar

1/2 cup butter or margarine, softened

1 cup chopped pecans

3/4 cup granulated sugar

3/4 cup corn syrup

2 tablespoons butter or margarine, melted

1 tablespoon bourbon, if desired

1/2 teaspoon vanilla

3 eggs, beaten

1 bag (6 ounces) semisweet chocolate chips (1 cup)

Directions:

Heat oven to 350° (if using dark or nonstick pan, heat oven to 325°). Beat flour, brown sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Press mixture on bottom and 1/2 inch up sides of ungreased rectangular pan, 13x9x2 inches. Bake 15 to 20 minutes or until golden brown.

Stir remaining ingredients in medium bowl until well mixed. Pour over partially baked crust.

Bake 30 to 35 minutes or until set. Cool about 15 minutes. Refrigerate at least 1 hour until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Recipe shared from:  http://www.bettycrocker.com/recipes/chocolate-pecan-pie-bars/5b2e1238-5381-42f8-a9b2-d45ca7c5938a 

Gluten Free Chocolate-Marshmallow Pillows

Ingredients:

Cookies:

1/2 cup butter, softened

1 egg

1 box Betty Crocker® Gluten Free chocolate chip cookie mix

2/3 cup chopped pecans

15 large marshmallows, cut in half

Frosting:

1 cup semisweet chocolate chips (6 oz)

1/3 cup whipping cream

1 teaspoon butter

1 teaspoon vanilla

1/2cup powdered sugar

Directions:

Heat oven to 350°F. In medium bowl, stir 1/2 cup butter and the egg until blended. Stir in cookie mix until soft dough forms. Stir in pecans. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 3 inches apart.

Bake 8 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of each cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Meanwhile, in medium microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring until smooth. Add whipping cream, 1 teaspoon butter and the vanilla; blend well. Stir in powdered sugar until smooth.

Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Recipe shared from: http://www.bettycrocker.com/recipes/chocolate-marshmallow-pillows/432acd65-e8b0-4150-9441-07d88d2c04c7

Chocolate-Topped Peanut-Toffee Bars

Ingredients:

Cookie Base:

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

3 tablespoons vegetable oil

1 tablespoon water

1 egg

Filling:

1 cup butter, cut into small pieces

1 cup packed brown sugar

1 1/2 cups lightly crushed potato chips

1 cup salted peanuts

Topping:

1bag (12 oz) semisweet chocolate chips (2 cups)
Directions:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set.

Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.

Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.

Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

Recipe shared from:  http://www.bettycrocker.com/recipes/chocolate-topped-peanut-toffee-bars/122af40c-d3fd-4440-b19b-719b1c642e23

Caramel S'more Cups

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix

1/2 cup butter or margarine, softened

1 egg

36 round chewy caramels in milk chocolate, from 5 (1.91-oz) rolls, unwrapped

108 mini marshmallows (1 cup)

1/2 cup semisweet chocolate chips

Ingredients:

Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.

Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.

Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.

Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.

Recipe shared from:  http://www.bettycrocker.com/recipes/caramel-smore-cups/9916aa44-083c-4507-8db9-49d0a92f62f7 

Tangy Meatloaf Burgers

Ingredients:

1 small onion (1/2 sliced into rings, 1/2 diced)
1 pound meatloaf mix (ground pork, beef and veal) or ground turkey
1/4 cup fresh parsley, chopped
1/2 cup breadcrumbs (preferably panko)
1 large egg
1 teaspoon sweet or smoked paprika
1/3 cup ketchup
1/3 cup duck sauce
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
4 potato buns or other rolls, split
Lettuce, sliced tomato and pickle slices, for topping
Sweet potato chips, for serving (optional)

Directions:

Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.

Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.

Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with sweet potato chips, if desired.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/tangy-meatloaf-burgers-recipe/index.html

The B Spot's Fat Doug Burger

Ingredients:

For the Slaw:
1/2 head napa cabbage, shredded
1/2 clove garlic, minced
1/2 small red onion, thinly sliced
1/2 fresh jalapeno pepper, minced
3 tablespoons champagne vinegar
1 tablespoon dijon mustard
2 tablespoons mayonnaise
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon Worcestershire sauce
1 tablespoon ShaSha Sauce (below)

For the Burgers:
1/2 pound ground sirloin
1/2 pound ground brisket
1/2 pound ground boneless short rib (or use 1 1/2 pounds ground beef total, 75% to 80% lean)
Salt and freshly ground black pepper
1/2 pound pastrami, thinly sliced
4 slices Swiss cheese, medium thick
1 1/2 tablespoons unsalted butter, melted
4 brioche or egg buns, split

Directions:

Prepare the slaw: In a medium bowl, mix together the cabbage, garlic, onion, jalapeno, vinegar, mustard,mayonnaise, sugar, salt, Worcestershire sauce and ShaSha Sauce. Cover and refrigerate 1 hour.

Make the burgers: Build a charcoal fire or heat a gas grill. On a work surface, combine the meats and form the burgers into 4 equal-size patties. Season liberally with salt and pepper.

Grill the burgers over high heat until medium rare, 3 to 5 minutes per side.

Meanwhile, heat a large saute pan over medium heat. Place 4 heaping piles of pastrami in the pan. After 2 minutes, top each pile with a slice of Swiss cheese. Remove them when the cheese is melted; set aside.

Pour the butter into the pan. Place the buns in the pan, cut-side down, and toast, about 2 minutes.

Place a heaping tablespoonful of the slaw on the bottom half of each bun. Top with a burger and a mound of pastrami and cheese. Cover each with the top half of the bun and serve immediately.

ShaSha Sauce:

Ingredients:

12 hot banana peppers from a jar, tops removed, chopped
4 cloves garlic
1 cup yellow mustard
1 cup white wine vinegar
1/2 cup sugar
2 tablespoons all-purpose flour

Directions:

In a food processor, puree the peppers, garlic, mustard and vinegar.

Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.

In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar). The sauce can be refrigerated for up to 1 month.
Recipe shared from: http://www.foodnetwork.com/recipes/michael-symon/fat-doug-burger-recipe/index.html

Loaded Chili Cheeseburgers

Ingredients:

12 frozen onion rings
1 1/2 pounds ground beef, preferably chuck
Kosher salt and freshly ground pepper
Vegetable oil, for the grill
4 slices yellow cheddar cheese
4 brioche buns, split
1 cup prepared chili, warmed
1/3 cup barbecue sauce

Directions:

Prepare the onion rings as the label directs; keep warm.

Meanwhile, preheat a grill to medium high. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper.

Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. During the last minute of grilling, top each patty with a slice of cheese. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.

Top the bun bottoms with the burger patties, chili and onion rings. Drizzle with the barbecue sauce, then cover with the bun tops.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/loaded-chili-cheeseburgers-recipe/index.html

Cheddar, Blue Cheese & Ranch Burgers

Ingredients:

1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 pound ground beef
1/2 cup shredded Cheddar cheese

1/2 blue cheese, crumbled
4 hamburger buns, lightly toasted

Directions:

Preheat the grill or broiler.

In a large bowl, combine seasoning mix with the beef and cheese and mix with clean hands until incorporated. Shape the meat into four 1/4 pound burgers about 1-inch thick. Grill the burgers about 5 minutes on each side for medium doneness. Serve immediately on the hamburger buns.

Recipe shared from:  http://www.foodnetwork.com/recipes/original-ranchreg-cheeseburgers-recipe/index.html 

Hash-Brown Eggs

Ingredients:

1 cup chopped onion 

1 cup grated potato 

butter 

1/2 cup grated cheddar 

 2 eggs

 salsa

Directions:

Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.

Recipe shared from:  http://www.foodnetwork.com/recipes/hash-brown-eggs-recipe/index.html

Western Skillet Eggs

Ingredients:

1/2 cup half-and-half or whole milk
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 shallots, sliced
2 large green bell peppers, seeded and cut into 1/2-inch strips
1 1/2 cups cherry tomatoes, halved
1/4 pound thinly sliced ham, cut into 1-inch pieces
4 slices sourdough bread, torn into pieces (about 2 cups)
2 tablespoons chopped fresh parsley, plus more for topping

8 large eggs

Directions:

Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.

Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.

Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/western-skillet-eggs-recipe/index.html 

Masa Corn Cakes with Poached Eggs

Ingredients:

For the Salsa:

2 large ripe tomatoes (about 1 pound), finely diced
1/4 small white or red onion, finely diced
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1/4 cup chopped fresh cilantro
Kosher salt

For the Corn Cakes and Eggs:

2 cups whole milk
3 tablespoons unsalted butter, sliced
2 cups masa harina corn flour
Kosher salt
2 teaspoons sugar
1/3 cup crumbled queso fresco or feta cheese, plus more forgarnish
2 tablespoons extra-virgin olive oil
8 large eggs
1 tablespoon white vinegar
1 Hass avocado, chopped, for garnish

Directions:

Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.

Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.

Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.

Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/masa-corn-cakes-with-poached-eggs-recipe/index.html

Yogurt Mashed Potatoes With Chipotle Peppers, Goat Cheese and Caramelized Shallots

Ingredients:

2 pounds whole russet or Yukon gold potatoes
Kosher salt
1 stick softened butter or 1/2 cup extra-virgin olive oil
1 1/2 cups plain yogurt
Freshly ground pepper
1 to 2 tablespoons chopped chipotle peppers in adobo sauce
1 cup goat cheese, crumbled
6 shallots, caramelized in olive oil

Directions:

Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.

Add the butter to the potatoes. Add the yogurt, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.

Stir the chipotle peppers. Fold in the goat cheese. Spoon the mashed potatoes into a serving dish and sprinkle with the caramelized shallots.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/yogurt-mashed-potatoes-with-chipotle-peppers-goat-cheese-and-caramelized-shallots-recipe/index.html

Sour Cream Mashed Potatoes With Roasted Garlic, Dijon Mustard and Bacon

Ingredients:

2 pounds whole russet or Yukon gold potatoes
Kosher salt
1 stick softened butter or 1/2 cup extra-virgin olive oil
1 1/2 cups sour cream
Freshly ground pepper
4 heads garlic
2 tablespoons dijon mustard
1/2 pound bacon, cooked and crumbled

Directions:

Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.

Add the butter to the potatoes. Add the sour cream, 2 teaspoons kosher salt, and pepper to taste; mashwith a potato masher or fork.

Halve the garlic heads crosswise, put them on a sheet of foil and drizzle with olive oil; wrap and roast at 350 degrees F, 1 hour. Squeeze out the cloves; mash and stir into the potatoes. Fold in the mustard. Spoon the mashed potatoes into a serving dish and sprinkle with the bacon.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/sour-cream-mashed-potatoes-with-roasted-garlic-dijon-mustard-and-bacon-recipe/index.html

Buttermilk Mashed Potatoes With Mixed Herbs and Cheddar

Ingredients:

2 pounds whole russet or Yukon gold potatoes
Kosher salt
1 stick softened butter or 1/2 cup extra-virgin olive oil
1 cup buttermilk
Freshly ground pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 cup shredded cheddar cheese

Directions:

Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.

Add the butter to the potatoes. Add the buttermilk, 2 teaspoons kosher salt, and pepper to taste; mashwith a potato masher or fork.

Stir the parsley, dill and chives into the potatoes. Fold in the cheddar. Spoon the mashed potatoes into a serving dish.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/buttermilk-mashed-potatoes-with-mixed-herbs-and-cheddar-recipe/index.html 

Chicken-Fried Steak With Cream

Ingredients:

For the gravy:

2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/3 cup all-purpose flour
2 1/2 cups whole milk
Kosher salt and freshly ground pepper

For the steak:

4 beef cube steaks (1 1/2 to 2 pounds total)
Kosher salt and freshly ground pepper
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup whole milk
2 large eggs
Vegetable oil, for frying
Sliced scallions, for topping (optional)

Directions:

Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes. Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat.

Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack.

Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.

Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick. Drizzlethe fried steak with the gravy and top with scallions.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-fried-steak-with-cream-recipe/index.html

Crispy Onion-Ringed Fried Chicken

Ingredients:

2 large eggs
2 tablespoons paprika
1 1/2 teaspoons cayenne pepper
Kosher salt
3 cups milk
1 cup torn fresh parsley
1/2 cup torn fresh sage
1 head garlic, cut in half crosswise, cloves separated
2 medium onions
4 skin-on, bone-in chicken breasts (about 8 ounces each)
3 cups all-purpose flour
Freshly ground black pepper
Vegetable oil, for frying

Directions:

Whisk the eggs, 1 tablespoon paprika, 1 teaspoon cayenne and 4 teaspoons salt in a large glass bowl. Add the milk, parsley, sage and garlic.

Slice the onions into 1/8-inch-thick rings with a mandoline or knife. Separate the rings and add to the milk mixture. Add the chicken, turning to distribute the ingredients. Cover and refrigerate for 4 to 8 hours.

In a shallow baking dish, mix the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Place a rack on a baking sheet. Lift each piece of chicken from the milk mixture, roll in the flour mixture and place on the rack. Once all the pieces are floured, re-dip in the milk mixture and press some of the onions and herbs onto the chicken. Then, pressing the onions onto the chicken to hold them in place, roll the chicken in the flour again, pressing firmly so the onions become part of the breading. (You can re-dip a third time to add more onion, if you like.) Set the onion-coated chicken pieces on the rack.

Heat about 3/4 inch of vegetable oil in a deep-fryer or large deep skillet over medium-high heat until adeep-fry thermometer registers 375 degrees. Add the chicken and fry, adjusting the heat as needed, until golden brown on one side, 8 to 10 minutes. Turn with tongs and cook until the chicken is golden all over and a thermometer inserted into the thickest part registers 160 degrees, about 8 more minutes.Drain on a paper-towel-lined plate. Season with salt.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/onion-ringed-fried-chicken-recipe/index.html

Crispy Buttermilk Fried Chicken Tender and Scallion Waffle Sandwich

Ingredients:

Crispy Chicken:

2/3 cup buttermilk
1 1/2 teaspoons hot sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
2 pounds boneless chicken tenders
Vegetable oil, for frying
2 cups unbleached all-purpose flour
2 teaspoons smoked paprika
Salt and freshly cracked black pepper
3 cups panko breadcrumbs
3 tablespoons ancho chile powder
3 large eggs

Spicy Maple Butter:

8 tablespoons (1 stick) salted butter, softened
3 tablespoons maple syrup
3 teaspoons hot sauce
1/4 teaspoon cayenne pepper

Waffles:

2 tablespoons vegetable oil
3/4 teaspoon vanilla extract
2 large eggs
1 1/4 cups buttermilk
1/2 cup seltzer
2 cups unbleached all-purpose flour
2 tablespoons sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
1 cup chopped scallions
Nonstick cooking spray

4 tomatillos, cleaned and thinly sliced, for serving

Directions:

For the chicken: In a small bowl, mix together the buttermilk, hot sauce, kosher salt, granulated garlic and granulated onion. Place the chicken into a re-sealable bag and pour the buttermilk marinade over the chicken. Marinate for at least 2 hours, or overnight, in the fridge.

Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set inside. Preheat a waffle maker according to the manufacturer's instructions. In a large cast-iron skillet, bring an inch of oil to 350 degrees F.

In a baking dish, add the flour and season it with the paprika and some salt and pepper. In another baking dish, add the panko and season it with the ancho chile powder and some salt and pepper. In another dish, beat the eggs.

Remove the chicken from the marinade, allowing the excess buttermilk to drip off. Then dredge the chicken first in the flour, then in the eggs and finally coat the chicken in the panko.

Fry the chicken in batches, being careful not to overcrowd the pan, until each side of the chicken is golden brown and the interior reads 160 degrees F on an instant-read thermometer, 3 to 4 minutes per side. Remove the fried chicken to one of the prepared baking sheets and place into the warm oven to stay warm and crispy while you make the waffles.

For the spicy maple butter: Mix the butter, syrup, hot sauce and cayenne in a bowl.

For the waffles: Whisk the oil, vanilla and eggs in a medium bowl until combined. Add the buttermilk and seltzer.

In another bowl, whisk the flour, sugar, table salt and baking soda to combine. Add the dry ingredients to the wet ingredients and whisk until smooth. Stir in the scallions.

Spray the waffle maker with some nonstick cooking spray. Pour the batter in the waffle iron and cook until golden. Set aside in a warm oven on the other prepared baking sheet until ready to serve.

For the sandwich build: Spread each waffle with a generous portion of the maple butter. Place some tomatillo slices on a waffle and then some of the hot crispy chicken. Top with the other waffle to seal the deal.

Recipe shared from: http://www.foodnetwork.com/recipes/jeff-mauro/crispy-chicken-and-scallion-waffle-sandwich-recipe/index.html

Strawberry Pancakes With Mamma Callie's Syrup

Ingredients:

For the Syrup:

1 cup packed light brown sugar
Small pinch of salt

For the Pancakes:

2 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups well-shaken buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and cooled, plus more for greasing
Vegetable oil, for greasing
1 cup sliced strawberries

Directions:

Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.

Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.

Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you'll end up with tough and chewy pancakes!

Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake.

Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.

Arrange the pancakes on individual plates and serve with the syrup.
Recipe shared from: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/strawberry-pancakes-with-mamma-callies-syrup-recipe/index.html

French Toast Panini With Grilled Bananas

Ingredients:

6 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup fresh orange juice (from about 1 medium orange)
2 tablespoons vanilla extract
2 tablespoons cognac (optional)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Salt
8 slices Texas toast or other thick white bread
3 large ripe bananas
2 tablespoons unsalted butter, melted
3 tablespoons vegetable oil
Confectioners' sugar, for garnish
Pure maple syrup, for garnish

Directions:

Whisk together the eggs, milk, cream, orange juice, vanilla,cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.

Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes.

While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.

Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.

Recipe shared from: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/french-toast-panini-with-grilled-bananas-recipe/index.html 

Homemade Grape Jelly Breakfast Tarts

Ingredients:

For the Tarts:

3 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
1 teaspoon salt
4 tablespoons cold shortening, cut into small pieces
2 sticks cold unsalted butter, cut into small pieces
1/2 cup grape jelly
1 large egg, beaten
1/3 cup milk

For the Glaze:

1 tablespoon granulated sugar
Juice of 2 oranges
2 tablespoons orange liqueur (optional)
3/4 cup confectioners' sugar
Grated orange zest, for topping

Directions:

Make the tarts: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and about one-quarter of the butter and pulse until they disappear into the flour, about 30 seconds. Add the remaining butter and pulse a few times, until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse once or twice, until the dough just comes together. Turn the dough out onto a piece of plastic wrap, form into a disk and wrap tightly; chill at least 1 hour and up to 1 day. (For quicker tarts, use refrigerated pie dough and skip this step.)

On a lightly floured surface, roll out the dough into a 10-by-14-inch rectangle, about 1/8 inch thick. Cut out ten 4-by-3-inch rectangles using a toaster pastry press or a paring knife. Transfer to a parchment paper-lined baking sheet. Chill at least 15 minutes.

Spread 5 of the dough rectangles with a heaping tablespoonful of jelly each, leaving a 1/2-inch border all around. Brush the edges with the beaten egg, then cover with the remaining 5 dough rectangles. Crimp the edges with a fork or use the toaster pastry press to seal. Chill at least 30 minutes. Meanwhile, preheat the oven to 400 degrees F.

Bake the tarts until flaky and golden, 20 to 25 minutes, brushing with the milk after 10 minutes. Transfer to a rack to cool.

Meanwhile, make the glaze: Bring the granulated sugar, orange juice and liqueur (if using) to a simmerin a large skillet over low heat; cook until reduced by half, 5 to 7 minutes. Remove from the heat andwhisk in the confectioners' sugar until smooth. Let cool. Brush the glaze on the tarts, sprinkle with the orange zest and let set, 5 minutes.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/grape-jelly-breakfast-tarts-recipe/index.html

Mama Kaye's Salmon Breakfast Croquettes

Ingredients:

8 ounces baked or poached salmon, flaked
2 large eggs, beaten
2 cups mashed potatoes
1 small white onion, diced
5 cloves garlic, minced
Salt and pepper
6 tablespoons all-purpose flour
Peanut oil, for frying

Directions:

Mix the salmon, eggs, mashed potatoes, onion and garlic in a large bowl. Season with salt and pepper. Stir in the flour to hold the mixture together.

Form the mixture into golf-ball-size balls. Refrigerate 1 hour or overnight.

Heat about 1 inch of peanut oil in a large straight-sided skillet until a deep-fry thermometer registers 325 degrees. Fry the croquettes, in batches, until crisp and golden on one side, 3 to 4 minutes, adjusting the heat as necessary. Turn and cook until golden on the other side, 1 to 2 more minutes. Drain on paper towels.

Recipe shared from: http://www.foodnetwork.com/recipes/mama-kayes-salmon-breakfast-croquettes-recipe/index.html

Breakfast in Bread

Ingredients:

All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
2 strips bacon
1 1/2 cups shredded havarti cheese
3 tablespoons shredded parmesan cheese
4 large eggs
Kosher salt and freshly ground pepper
Chopped fresh chives, for topping

Directions:

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.

Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/name-this-dish-egg-tart-recipe/index.html

Chocolate-Banana Mini Loaves

Ingredients:

Cooking spray
3/4 cup banana chips
1 17.1-ounce package banana-nut muffin mix
1/4 cup unsweetened cocoa powder
3/4 cup chocolate milk
1/4 cup vegetable oil
2 large eggs
3/4 cup semisweet chocolate chips
3/4 cup confectioners' sugar, sifted
2 to 3 tablespoons heavy cream
1/2 to 1 teaspoon banana extract

Directions:

Preheat the oven to 350 degrees F. Spray two 6-by-3-inch miniature loaf pans with cooking spray; set aside.

Place the banana chips in a large zip-top plastic bag. Press out the air and seal. Using a rolling pin, roll over the chips until crushed.

Whisk the muffin mix and cocoa in a large bowl. Add the chocolate milk, oil and eggs, stirring until smooth. Stir in the crushed banana chips and chocolate chips. Divide the batter evenly between the pans.

Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans on a rack for 20 minutes.

Meanwhile, make the glaze: Mix the confectioners' sugar, heavy cream and banana extract in a small bowl. Drizzle the glaze over the loaves and let cool completely.

Recipe shared from:  http://www.foodnetwork.com/recipes/sandra-lee/chocolate-banana-mini-loaves-recipe/index.html 

Quick & Easy Double Chocolate Gooey Butter Cake

Ingredients:

1 18.25-ounce package chocolate cake mix
3 large eggs
1 cup (2 sticks) unsalted butter, melted, plus butter for the pan
1 8-ounce package cream cheese, at room temperature
3 to 4 tablespoons unsweetened cocoa powder, to taste
1 16-ounce box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped unsalted nuts
Whipped cream, for topping (optional)

Directions:

Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking pan.

In a large bowl, combine the cake mix, 1 egg and 1/2 cup of the melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the confectioners' sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using a rubber spatula, stir in the nuts. Spread the filling over the batter in the pan.

Bake the cake for 40 to 50 minutes. Be careful not to overcook it: The center should still be a little gooey. Let partially cool on a wire rack before slicing. Serve with whipped cream, if desired. 

Recipe shared from: http://www.foodnetwork.com/recipes/paula-deen/double-chocolate-gooey-butter-cake-recipe2/index.html 

Banana Bread With Chocolate Chips and Chocolate Glaze

Ingredients:

For the Bread:

1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 cup semisweet chocolate chips
2 large eggs
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
1 teaspoon grated orange zest (optional)
1 cup mashed banana

For the Glaze:

1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons milk
1/4 teaspoon vanilla extract
Pinch of salt

Directions:

Make the banana bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans.

Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips.

Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the mashed banana. Fold the banana mixture into the flour mixture until just combined.

Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

Make the glaze: Whisk the confectioners' sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the cooled banana bread and let set, 15 to 20 minutes.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/banana-bread-with-chocolate-chips-and-chocolate-glaze-recipe/index.html 

Molten Chocolate Cake

Ingredients:

For the Cakes:

6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons milk
1/4 cup vegetable oil
1 1/3 cups sugar
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature

For the Fillings and Toppings:

8 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon light corn syrup
Caramel sauce, for drizzling
1 pint vanilla ice cream

Directions:

Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.

Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.

Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.

With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.

Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.

How To Assemble the Cake:

Make the Filling: Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.

Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.

Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.

Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.

Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.

Plug the hole with a cake scrap. Save or discard any remaining scraps.

Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-molten-chocolate-cake-recipe/index.html

Cheesy Chili Mac

Ingredients:

1 pound Bob Evans Original Recipe Sausage Roll
1 small onion, diced
1/2 cup diced green pepper
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes
1 1/2 cups water
2 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1 tsp. Italian seasoning
1 cup elbow macaroni
1 cup grated Cheddar cheese
Green onions (optional)

Directions:

In large saucepan, over medium heat, crumble and cook sausage, onion and green peppers until sausage is browned. 

Stir in tomato sauce, tomatoes, water, Worcestershire sauce, chili powder and Italian seasoning. Bring to a boil. 

Reduce heat to low, cover and simmer for 15 minutes. Add elbow macaroni and stir well. Recover and simmer for 15 to 20 minutes or until macaroni is tender. Serve topped with Cheddar cheese.

Recipe shared from: http://www.foodnetwork.com/recipes/cheesy-chili-mac-recipe/index.html 

Cajun Stuffed Peppers

Ingredients:

1 cup long-grain brown rice
1/3 cup quinoa
2 large green bell peppers, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1/4 pound andouille sausage, finely chopped
3 cloves garlic, chopped
1/2 teaspoon dried thyme
Large pinch of allspice (optional)
Kosher salt
1 14-ounce can low-sodium diced tomatoes
1 small bunch kale, stems removed, leaves chopped
Chopped fresh parsley, for topping (optional)

Directions:

Bring a medium saucepan of water to a boil; add the brown rice and boil 10 minutes. Stir in the quinoa and cook until both grains are tender, about 15 more minutes. Drain well and set aside.

Meanwhile, drizzle the bell peppers with 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap; microwave 10 minutes.

Heat the olive oil in a wide saucepan over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the sausage, garlic, thyme, allspice and 1/2 teaspoon salt and cook, stirring, until the sausage is brown and crisp, about 3 more minutes.

Add the tomatoes and 1 cup water to the pan. Pile the kale on top, cover and cook until the kale wilts, about 2 minutes. Stir the kale into the sauce and bring to a simmer. Arrange the bell peppers on top, cover and simmer until the kale is just tender, about 8 minutes.

Divide the peppers among plates. Stir the grains into the kale mixture and season with salt. Spoon into the peppers. Top with parsley.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/cajun-stuffed-peppers-recipe/index.html

Light Baked Spaghetti

Ingredients:

Kosher salt
6 ounces whole-wheat angel hair pasta
2 teaspoons extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1/2 pound sweet Italian chicken sausage, casings removed
2 green bell peppers, diced
1/2 pound button or cremini mushrooms, sliced
1/2 teaspoon seasoned salt
1/4 teaspoon Italian seasoning
1 28-ounce can crushed tomatoes
1 cup torn fresh basil leaves
Cooking spray, for the pan
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions; drain.

Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the bell peppers, mushrooms, seasoned salt and Italian seasoning and cook, stirring frequently, until the vegetables are soft, about 4 minutes. Stir in the tomatoes, 3/4 cup water and the basil and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly and the flavors are blended, about 15 minutes.

Preheat the oven to 375 degrees F. Spray a 2-quart casserole dish with cooking spray. Add the pasta to the skillet and toss to combine with the sauce. Spoon half of the pasta mixture into the casserole dish. Sprinkle with half of each cheese. Spoon the remaining pasta mixture on top. Sprinkle with the remaining cheese and cover loosely with foil sprayed with cooking spray (do not let the foil touch the cheese). Bake until the cheese is melted and bubbly, 20 to 25 minutes. Let stand 5 minutes before serving.
Recipe shared from: http://www.foodnetwork.com/recipes/light-baked-spaghetti-recipe/index.html

Brioche-Pear Stuffing With Italian Sausage and Almonds

Ingredients:

Brioche bread
1 stick plus 2 tablespoons unsalted butter
2 cups chopped onions, leeks or scallions
2 cups diced celery
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken or turkey broth
2 large eggs
1/4 cup chopped parsley
Pears, cut into small chunks and sauteed in butter
1 pound Italian sausage, cooked and crumbled
1 cup roughly chopped almonds

Directions:

Chop the brioche bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.

Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.

Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared pears, sausage and almonds.

Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/brioche-pear-stuffing-with-italian-sausage-and-almonds-recipe/index.html 

Sausage and Clams With Polenta

Ingredients:

1 cup instant polenta
2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced
1 bunch broccoli rabe, florets chopped, or 1/2 head escarole, chopped
Kosher salt and freshly ground pepper
3/4 pound hot or sweet Italian sausages, cut into chunks
1 pint grape tomatoes, halved
3/4 cup dry white wine
16 littleneck clams, scrubbed
Chopped fresh parsley, for topping (optional)

Directions:

Cook the polenta as the label directs; keep warm.

Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and broccoli rabe, season with salt and pepper and cook until the broccoli rabe is slightly tender, about 6 minutes. Transfer to a plate. Add the sausage to the pot and cook until just brown, breaking it up with a spoon, about 5 minutes. Add the tomatoes and cook until soft, about 2 minutes. Add the wine, bring to a boil and cook 3 minutes.

Add the clams; cover and cook over medium-high heat until the clams open, 5 to 7 minutes (discard any that do not open). Return the broccoli rabe to the pot and season with salt and pepper. Divide the polenta among bowls and top with the sausage-clam mixture and cooking liquid. Sprinkle with parsley, if desired.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/sausage-and-clams-with-polenta-recipe/index.html

Apple-Sausage Mac and Cheese

Ingredients:

4 tablespoons unsalted butter, plus more for the dish
Kosher salt
3/4 pound medium pasta shells
1/2 cup diced onion
6 ounces chicken-apple sausage, sliced 1/2 inch thick
1 tablespoon mustard powder
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
3 cups apple juice
1 pound monterey jack cheese, shredded (4 cups)
1/2 pound extra-sharp cheddar cheese, shredded (2 cups)
1/2 cup sour cream
35 small butter crackers (1 sleeve Ritz), crushed

Directions:

Preheat the oven to 350 degrees F. Butter a 2 1/2 -quart baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes. Drain and set aside.

Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the sausage, mustard powder, cayenne and 1 teaspoon salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes.

Slowly stir about three-quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove from the heat. Stir in the pasta and sour cream. Pour the mixture into the prepared baking dish. Sprinkle with the crushed crackers and the remaining cheese. Bake until bubbly, 25 to 30 minutes. Let rest 10 minutes before serving.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/apple-sausage-mac-and-cheese-recipe/index.html

Spaghetti Squash With Sausage

Ingredients:

1 small spaghetti squash (about 2 pounds)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
8 links hot Italian sausage (pork, chicken or turkey; 1 1/2 pounds)
1 red bell pepper, thinly sliced
1 medium onion, halved and thinly sliced
1 clove garlic, chopped
1/4 cup chopped fresh parsley
Freshly grated parmesan cheese, for topping

Directions:

Halve the squash lengthwise and scoop out the seeds. Put the squash, cut-side up, in a large microwave-safe bowl and drizzle with 1 tablespoon olive oil and 1 tablespoon water. Season with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 20 minutes. Scoop out the flesh into a colander (use a towel to hold the squash) and shred with 2 forks.

Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 minutes.

Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the bell pepper, onion and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic and cook until the vegetables begin to brown, about 4 more minutes. Toss in the squash and parsley and season with salt and pepper. Serve with the sausages and sprinkle with parmesan.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-squash-with-sausage-recipe/index.html 

Orecchiette With Spicy Sausage

Ingredients:

Kosher salt
12 ounces orecchiette pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces fresh chorizo or other spicy sausage, casings removed
2 spring onions (white and light green parts only), thinly sliced, plus more for topping
2 cloves garlic, thinly sliced
8 ounces cremini mushrooms, sliced
Freshly ground pepper
2 cups cherry tomatoes, halved
1/2 cup low-sodium chicken broth
1/2 cup grated pecorino or parmesan cheese, plus more for serving

Directions:

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 minutes. Add the spring onions and cook until softened, about 3 more minutes. Add the garlic, mushrooms, 1/2 teaspoon salt, and pepper to taste; cook, stirring occasionally, until the mushrooms start to brown, about 3 minutes. Add the cherry tomatoes and cook until they soften slightly, about 3 more minutes.

Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the broth to the skillet and cook, stirring, 1 minute. Stir in the pasta and cheese, adding some of the reserved cooking water to loosen, if necessary. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with more cheese and spring onions.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/orecchiette-with-spicy-sausage-recipe/index.html

Turkey Sausage-Cauliflower Spaghetti

Ingredients:

Kosher salt
12 ounces spaghetti
3 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces sweet Italian turkey sausage, casings removed
6 cloves garlic, sliced
1 small head cauliflower, broken into small florets
1 bunch scallions, chopped
1 cup grated pecorino romano or parmesan cheese

Directions:

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. 

Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/sausage-cauliflower-spaghetti-recipe/index.html