Wine A Little Bit More!

This is one of my all time favorite recipes. The adults and kids will both love it.  1 pound spaghetti 1 pound lean ground beef 1 cup milk 2 eggs, beaten salt and pepper to taste 1 (32 ounce) jar pasta sauce 1 teaspoon dried oregano 1 teaspoon garlic powder 1 tablespoon dried minced onion 1 (8 ounce) package sliced pepperoni sausage 3 cups shredded Cheddar cheese DIRECTIONS 1. Preheat oven to 350 degrees F. 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 3. In a large skillet over medium heat, cook beef until brown; drain. 4. Beat milk and eggs together until well combined; season with salt and pepper. Place pasta in a 9×13 inch baking dish. Pour milk mixture evenly over pasta. Pour pasta sauce over that. Distribute beef evenly over pasta sauce and sprinkle with oregano, garlic powder, minced onion and pepperoni slices. Top with shredded cheese. 5. Bake in preheated oven un...

Friends have begged me for this recipe! It's a great addition to a dessert table or a last course at an elaborate dinner party. 2 (12-oz) packages semisweet chocolate chips 1 (8-oz) package cream cheese, softened 3 Tbsp instant coffee granules 2 tsp water 1 lb dark chocolate candy coating, coarsely chopped White candy coating Melt chocolate chips, stir until smooth. Beat in cream cheese. Dissolve coffee in water. Add to cream cheese and beat until smooth. Chill until firm enough to shape into 1-inch balls. Place onto wax paper-lined baking sheets. Chill until firm, 1-2 hours. Melt chocolate coating. Stir until smooth. Dip balls in chocolate. Allow excess to drip off. Place on wax paper. Let stand until set. If desired, melt white coating and drizzle over truffles. Yields: 5.5 dozen

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/