Wine A Little Bit More!

I am a huge fan Sandra Lee from the Food Network. This recipe comes from her TV show, Semi-Homemade with Sandra Lee. Hope you will enjoy. 14 oz. refrigerated Ravioli, four cheese 1 1/4 cups light Balsamic vinaigrette 1/4 cup julienne cut sun-dried tomatoes, chopped 1/2 cup chopped Walnuts 2 Tbsp butter, cold In a large pot of boiling salted water, cook ravioli according to package directions. Meanwhile, in a large skillet, over medium-high heat, bring vinaigrette to a boil. Add sun-dried tomatoes and walnuts. Reduce heat and simmer for 2 to 3 minutes. Whisk in butter until sauce is smooth and shiny. Drain pasta. Add to balsamic sauce and heat through. 4 servings Source: Sandra Lee Semi-Homemade 20-minute Meals 2

1/2 lb. fettuccine, uncooked 1-1/4 cups fat-free reduced-sodium chicken broth 4 tsp. flour 1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese 3 Tbsp. KRAFT Grated Parmesan Cheese, divided 1/4 tsp. ground nutmeg 1/8 tsp. pepper 2 Tbsp. chopped fresh parsley Cook pasta as directed on package. Meanwhile, beat broth and flour in medium saucepan with whisk until well blended. Add reduced-fat cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly. Drain pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley. 4 servings Source: http://www.kraftfoods.com/

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/