Wine A Little Bit More!

12 oz bow-tie (farfalle) pasta 1 bunch broccolini (12 oz), cut into thirds (or broccoli, cut into florets) 2 Tbsp butter 1 medium onion, diced 1 cup half-and-half ¼ tsp each salt and pepper 8 oz cooked chicken, cut into strips Grated Parmesan Directions Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding broccolini to water the last 3 minutes of cooking. Reserve about 1 cup of cooking water before draining. Meanwhile, heat butter in medium skillet over medium-high heat until melted. Add onion; sauté 4 minutes or until soft. Add half-and-half, salt and pepper; simmer, uncovered, 3 minutes or until slightly thickened. Add chicken, cover and cook until heated through, about 1 to 2 minutes. Toss pasta and broccolini with sauce. Add a little pasta water to thin, if desired. Serve with grated Parmesan. 4 servings

1 package (9 ounces) BUITONI® Refrigerated Light Four Cheese Ravioli 1 tablespoon olive oil 1 clove garlic chopped 1 jar (6 ounces) marinated artichoke hearts drained and sliced 2 cups red and/or yellow bell pepper strips 2 tablespoons white wine or chicken broth 1 package (10 ounces) BUITONI® Refrigerated Light Alfredo Sauce Directions Prepare pasta according to package directions. Keep warm. Heat oil in medium skillet over medium heat. Add garlic; cook for 1 minute. Add artichokes, bell peppers and wine. Cook, stirring occasionally, for 2 to 3 minutes. Add pasta and sauce. Cook, stirring occasionally, for 1 minute. Sprinkle with chopped parsley, if desired. 4 servings

In March of 2018 my friend, Jessica, and I entered an extreme wedding cake competition. What's more extreme than a BLACK wedding cake?! We named the cake "Midnight Elegance." The competition was tough. We scored 89/100, without placing. Chef Michelle gave us some feedback after the competition that meant a lot more than winning the competition!

A new twist on an old favorite from the Kraft's Foods Cook Book 1 Package (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner 2 cups small Broccoli florets 4 eggs 1/2 cup Kraft Shredded Cheddar & Monterey Jack Cheese Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray. Cook pasta in boiling water until tender, adding broccoli during the last 2 minutes of cooking time, drain pasta. Meanwhile, beat eggs in a bowl. Stir in cheese sauce until well blended. Pour egg mixture over pasta, stir to combine. Spoon into prepared pie plate. Sprinkle with cheese. Bake for 30 minutes or until set & golden brown. 6 servings.