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Creamy Fettuccine Alfredo

DSCN2637For those busy nights when you are short on time but want to serve your family a hot and flavorful dinner, try this delicious pasta recipe. Tender strands of fettuccine coated in a creamy Parmesan sauce will satisfy even the picky eaters at your table!

1 cup butter, softened
2 cups whipping cream
2 cups grated Parmesan cheese
1 (16 ounce) box fettuccine
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded fresh basil leaves

1. In a large bowl, beat the butter with electric mixer set on low speed until smooth. Add the whipping cream and Parmesan cheese; stir until well blended. Set aside.

2. Cook the pasta according to the package directions; drain well. Add the cooked pasta to the butter mixture. Toss pasta using two forks to coat well. Add the salt and pepper. Sprinkle with shredded basil leaves. Makes 4 servings.

Emily

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Garlic Mashed Potatoes

Garlic Mashed PotatoesRoasted garlic and rich sour cream give these mashed potatoes a creamy twist.

2-1/4 pounds russet potatoes
1 whole garlic bulb
1 tablespoon olive oil
1/2 cup sour cream
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon black pepper
fresh chives, cut into small pieces

1. Preheat oven to 375 degrees F. Peel potatoes and cut into even-size pieces. Place in a large pot of lightly salted water; bring to a boil. Reduce heat and simmer until cooked through; about 20 minutes.

2. Separate garlic cloves but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in the oven until softened, about 10 minutes. Allow to cool slightly.

3. Drain the potatoes and return to the pot; mash slightly. Add sour cream and butter. Quickly squeeze pulp from the garlic cloves into potatoes. Add salt and pepper; mash potatoes until combined and smooth. Transfer to a serving bowl; sprinkle with chives. Makes 4 servings.

Emily

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Fudgy Chocolate Cake

Fudgy Chocolate CakeThanksgiving dinner wouldn’t be complete without a yummy and delicious dessert. This decadent chocolate layer cake covered with rich chocolate frosting is sure to be an all-time favorite!

6 ounces white chocolate (for garnish)
1 cup unsalted butter
1 cup + 3 tablespoons granulated sugar
1-1/2 cups all-purpose flour
1/2 cup + 3 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
3/4 cup very hot water
1/2 pint heavy cream
10-1/2 ounces semisweet chocolate

1. Using a vegetable peeler, finely grate the white chocolate onto a plate; chill until ready to use. Heat the oven to 350 degrees F.

2. Grease the bottoms of two 8-inch round cake pans; line with parchment paper. In a large bowl, combine the butter, sugar, flour, cocoa, baking powder, baking soda, salt and eggs. Beat on medium speed of electric mixer until smooth; continue beating until increased in volume, about 2 minutes longer. Add the hot water and beat 1 minute longer. Divide the batter between the two pans.

3. Bake for 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool in the pans for 10 minutes; turn onto wire rack. Peel off the parchment paper; let cool.

4. In a heavy saucepan, heat the heavy cream just to a boil. Break chocolate into pieces and add to the cream stirring until melted. Allow to cool and chill for 30 minutes. Whisk until thickened to a spreadable consistency.

5. Place one cake layer on a cake plate; spread with 1/3 of the chocolate frosting. Place the 2nd cake layer on top; spread the remaining frosting over the top and sides of the cake. Sprinkle with white chocolate to garnish. Makes 8 generous servings.

Emily

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Chocolate Surprise Cookies

Chocolate Surprise CookiesWhen your family, friends or guests bite into these chewy brown sugar cookies they will be surprised to discover a delicious kiss of chocolate hidden inside. Better make plenty because they will disappear quickly!

3/4 cup butter, softened
1/3 cup firmly packed brown sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon ground cinnamon
25 solid chocolate candies (kisses)
1-1/2 tablespoons confectioner’s sugar
3/4 teaspoon cocoa powder

1. Heat oven to 350 degrees F. In a medium bowl, combine the butter and brown sugar; beat with electric mixer at medium speed until light and fluffy. Add the vanilla extract.

2. In a medium bowl, combine the flour and cinnamon; add to the butter mixture and mix well.

3. Shape dough into twenty-five 1-inch balls; flatten each into a 2-inch round. Place 1-inch apart on 2 ungreased baking sheets. Place 1 chocolate candy in the center of each round. Enclose the candy with the dough being sure the candy is completely sealed in the dough. Bake until golden, about 15 minutes.

4. In a small bowl, combine the confectioner’s sugar and cocoa; sprinkle over the hot cookies. Cool cookies on baking sheets for 10 minutes, then transfer to wire racks to cool completely. Makes 25 cookies.

Emily

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Sausage, Beef & Bean Skillet

Sausage, Beef & Bean SkilletA simple, easy-to-make, hunger satisfying dish that’s perfect for those nights when you are short on time but want to serve your family a great tasting dinner.

1 pound hot or mild Italian pork sausage, cut into 1-inch pieces
1/2 pound lean ground beef
1/4 cup chopped onion
1 (6 ounce) bag baby spinach leaves, washed
1 (10-3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
1 (15 ounce) can white kidney beans, rinsed and drained
1 cup herb seasoned stuffing mix
1/2 cup crumbled blue cheese or shredded Cheddar cheese

1. In a 12-inch oven-safe skillet, cook the sausage, beef and onion until well browned, stirring frequently to separate meats; pour off any fat. Add the spinach and cook until the spinach wilts.

2. Stir in the soup, milk and beans; sprinkle stuffing and cheese around the edge of the skillet. To protect the skillet handle, cover it with aluminum foil.

3. Bake at 350 degrees F for 30 minutes or until hot and bubbly. Makes 6 servings.

Emily

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Marbled Chocolate Brownies

Marbled Chocolate BrowniesThese rich, moist brownies are made extra special with two types of chocolate swirled on top while they are still warm. Delicious!

BROWNIES:

1 (4 ounce) bar bittersweet baking chocolate
1/2 cup butter
2 tablespoons baking cocoa powder
1-1/4 cups sugar
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder

TOPPING:

1 cup semisweet chocolate baking chips
1 cup white chocolate baking chips

1. Preheat oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil; making sure some of the foil hangs over the sides. Spray the foil with nonstick cooking spray.

2. Chop the bittersweet chocolate into small pieces. In a microwave-safe bowl, place the chocolate, butter and cocoa powder; microwave on High until the chocolate and butter are melted. Stir together and set aside.

3. In a medium bowl, combine the sugar and salt; add the chocolate mixture and stir to combine. Add the eggs, one at a time, stirring after each addition. Stir in the vanilla extract. Sift in the flour and baking powder and mix well.

4. Spread batter into prepared baking pan. Bake for 30 minutes; remove from the oven.

5. Sprinkle both chocolate chips over the brownies; return to the oven for 1 minute. Remove from oven and allow to sit for 1 minute. Using the foil as handles, lift the brownies out of the pan. Spread the chocolate chips over the brownies for a marbled effect. Let cool completely before cutting into bars.

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