Wine A Little Bit More!

On those cold winter nights up here in Wisconsin, a great Hot Cocoa recipe is essential to staying warm. I've tried many hot cocoa recipes. This one is by far the best. Pair it with a hot bowl of Chicken Noodle Soup and you're sure to stay warm!   2 cups Confectioner's sugar   1/2 cup Dutch process unsweetened cocoa powder 1/2 cup Natural unsweetened cocoa powder 3 1/2 cups Malted milk powder 2 tsp Cornstarch 1 tsp Salt 1 tsp Instant coffee granules Directions Mix all in large bowl. Place 1/2 cup cocoa mixture in each mug. Fill mugs with hot water. Stir to combine. Top with Whipped Marshmallow Creme (recipe follows) and garnish with crushed malted milk balls if desired. Store in air tight container. Keeps indefinitely in pantry. Makes 12 servings. Whipped Marshmallow Creme   1 cup heavy cream   1/2 cup confectioner's sugar 1/2 cup marshmallow creme 1 tsp vanilla Combine all and beat at medium speed with electric mixer until stiff peak.

1-3/4 cups tri-color rotini pasta, uncooked 2 cans (6 oz. each) white tuna in water, drained, flaked 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained 4 oz. (1/4 lb.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut up 1/2 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream 1/4 tsp. black pepper Cook pasta as directed on package. Meanwhile, mix all remaining ingredients in 2-quart microwavable bowl. Microwave on HIGH 2 minutes; stir. Microwave on HIGH an additional 1 to 2 minutes or until mixture is heated through. Drain pasta; place in serving bowl. Add tuna mixture; mix lightly. 4 servings

Happy Halloween from the Pasta Contessa! Whether you are trick-or-treating with friends or sitting down to a warm meal with family, everyone will enjoy this recipe. If you are not a big fan of spicy foods, cut the cayenne pepper in half. 1 pkg. (16 oz.) penne pasta 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed 1/2 cup KRAFT Grated Parmesan Cheese 1/2 cup (1 stick) butter or margarine 1/2 cup milk 1 cup canned pumpkin 1/2 tsp. ground red pepper (cayenne) ground nutmeg to taste Cook pasta as directed on package. Meanwhile, cook cream cheese, Parmesan, butter and milk in large saucepan on low heat until cream cheese is melted, stirring frequently. Add pumpkin and seasonings; stir. Cook until heated through, stirring occasionally. Drain pasta; place in large bowl. Add cream cheese sauce; toss to coat. Serving: 8 Source: http://www.kraftfoods.com/

One of my favorite parts of the US to visit is El Paso, TX. The culture is as rich as the food. While visiting my cousins who live in El Paso I get the rare treat of taking over Becky's kitchen. This is one of the recipes we cooked together from a cookbook I bought during my trip. 2 boneless chicken breast halves, cubed 1/4 cup olive oil, divided 1/4 cup fresh green chile, roasted and chopped or 1 (4 ounce) can chopped green chili peppers 2-3 garlic cloves, minced 1 (10 ounce) jar prepared alfredo sauce 10 ounces spinach fettuccine, cooked al dente 2 jalapenos, seeded, chopped (optional) In a large skillet, heat 2 tablespoons of the olive oil and brown the chicken pieces until lightly browned and cooked through. Remove the cooked chicken to a plate and keep warm. If necessary, add the remaining 2 tablespoons oil to the skillet and sauté the garlic and green chile over medium heat until the garlic is soft. Reduce the heat to medium low, add the Alfredo sauce and mix we...

6 cups water 1/2 teaspoon salt 1 (14-ounce) KRAFT® Deluxe Macaroni & Cheese Dinner 1 cup whole milk 12 slices American cheese, unwrapped 1/4 teaspoon ground black pepper Garnish: paprika and fresh parsley Directions In a medium saucepan, bring 6 cups water and salt to a boil over high heat. Add macaroni; cook for 8 minutes, stirring occasionally, or until tender. Reduce heat to medium-low. Add milk, cheese packet, cheese slices, and pepper, stirring until cheese is melted. Garnish with paprika and fresh parsley, if desired. Serve immediately. 4 servings Source: http://www.semihomemademag.com/

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup 1/4 cup KRAFT Tuscan House Italian Dressing and Marinade 1/4 cup dry white wine 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces 1/2 lb. angel hair pasta, uncooked 2 Tbsp. chopped fresh parsley Directions Beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).Cook pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley. 5 servings Source: http://www.chickenrecipequeen.com/

3 cups uncooked bow tie pasta 6 oz jar marinated artichoke hearts, chopped 1 lb chicken breasts, cubed 7 oz jar roasted red peppers, diced 1 cup chicken broth 1/2 cup dry white wine 1 tbsp cornstarch 1/2 tsp salt/pepper 1 tsp dried parsley grated parmesan cheese (optional) Directions Cook pasta al dente, drain and set aside under a tent of foil to maintain warmth. Warm the liquid from the jar of marinated artichoke hearts in a large skillet over moderate heat. Add the chicken and cook for about 6 minutes. Stir in the sliced mushrooms, and continue to cook for about 6 more minutes. Stir in the chopped artichoke hearts and diced red peppers. In a container with a tight-fitting lid, blend together the chicken broth, wine, cornstarch, salt/pepper. Shake together to mix well. Gradually add mixture to chicken. Turn heat up to medium and heat to boiling, stirring constantly for about 2 minutes. Toss the chicken mixture with the pasta and parsley. Top with grated parmesan cheese i...

1 pound dried penne 2 chicken cutlets, cut into fingers Salt and freshly ground black pepper 3 cloves garlic, sliced 1/4 teaspoon red pepper flakes 3 tablespoons olive oil 3 tablespoons roughly chopped fresh parsley, for garnish 2 lemons, juiced 1/2 cup grated Parmesan Directions Cook the pasta in a large pot of boiling salted water, until al dente. Drain well. Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice. Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together. Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan. Serves 4 Source: http://www.foodnetwork.com/

1 pound angel hair pasta 1/2 cup Chili Oil, recipe follows 1/2 cup chopped fresh Italian parsley leaves 1 lemon, juiced 2 tablespoons lemon zest Coarse sea salt Dried crushed red pepper flakes 1/2 teaspoon grated lemon peel, optional 2/3 cup freshly grated Parmesan Directions Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water. Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve. Chili Oil: 2 cups olive oil 4 teaspoons dried crushed red pepper flakes Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low hea...

My favorite holiday is St. Patrick's Day! My mom's side of the family is Irish so celebrating has always been a tradition in my family. Everything from making corn beef and cabbage to wearing green to drinking a green beer. This year I set out to start my own tradition. I found this recipe and made it for St. Patrick's Day dinner. It was outstanding. Definitely a tradition that will continue. 6 cups water 24 ounces lager beer 16 ounces rustic shaped pasta (Ziti) 1 cup whole milk 1 cup half-and-half 12 ounces evaporated milk 5 tablespoons lightly salted quality Irish butter 2 1/2 tablespoons all-purpose flour 1 teaspoon ground dry mustard 1 teaspoon kosher salt 1/8 teaspoon ground cayenne pepper 1/3 cup stout beer 3 ounces shredded smoked Gruyere 8 ounces shredded Irish Cheddar 1/2 cup bread crumbs, Japanese panko, or fresh country white 1/2 cup crisp cooked apple wood or maple bacon crumbles 2 tablespoons fresh cilantro leaves or several sage leaves for ...

As a true Packer fan I can't help but cheer for the New Orleans Saints in Super Bowl XLIV. After all the Saints are the reason that Favre is home crying, "Do I man up & retire or go 1 more season?" Today I am going to a Super Bowl party and need to bring a dish to pass. I came across this recipe under the heading "Super Bowl Recipes." Very easy to make and delish ... Two main requirements for a Super Bowl Sunday dish. Hope you have a safe and fun Super Bowl Sunday! Go Saints!!!!!!!!!!!!! 8oz pasta 1lb ground beef 6 bacon strips 1 can tomato soup 1 cup shredded cheddar cheese Directions: Fry ground beef and bacon, drain grease. Cook pasta as directed on package and drain. Pour pasta in skillet with beef and bacon. Add soup to skillet and cook until soup is hot. Sprinkle with cheese and cover until cheese is melted.

An old family favorite from my mom's kitchen ... 8 oz. Elbow Macaroni 1 can Tuna, drained 1 can Cream of Chicken Soup 1 cup of milk 1 cup corn flakes 1 Tbsp. Butter, melted Cook elbow macaroni as directed Mix elbow macaroni with tuna, cream of chicken and milk soup in casserole dish. Cover and bake at 350 for 15 minutes. Mix corn flakes and melted butter. Pour over macaroni mixture. Bake for an additional 8 minutes or until golden bubbly. 4 Servings