Wine A Little Bit More!

In 2018, my family moved from Wisconsin to Colorado. It was the most challenging move I have ever made. I had a plan for when we got into town. Surrounded by boxes, I knew we needed a recipe that we could put together with very few things unpacked. Chili, to the rescue! It's a Wisconsin tradition when it gets cold out to heat up the house with the sent of chili.  1 lb. Ground chuck 1 lb. Ground sirloin 2 cans Black beans, drained 1 can Corn kernels 1 can Fire roasted corn 1 can Stewed tomatoes Ground black pepper, to taste 1 Tbsp. Minced garlic 3 Tbsp. Chili pepper  1 tsp Cumin seed 1 tsp Paprika  1 tsp Chipotle 12 oz. Dried lentils, rinsed 6 cups Vegetable broth Brown the ground meat with garlic in a saute pan. Transfer to a crock pot. Cook on high for 30 minutes. Add garlic, spices and the canned vegetables and 3 cups of vegetable broth. Turn to low. Let simmer for 8 hours. When there is 2 hours left of the cooking time, turn back to high. Ad...

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.

With Christmas fast approaching, at the top of my Christmas wish list is a wok. I love making stir fry and there is something about the authenticity of making it in a wok instead of a skillet. Until I actually get the wok, the skillet will have to do. Hope you have a happy and safe holiday season! 1 9-ounce package cheese-filled tortellini 1 16-ounce package fresh cut or frozen stir-fry vegetables (such as broccoli, pea pods, carrots, and celery) 1 tablespoon cooking oil 3/4 cup peanut stir-fry sauce or garlic stir-fry sauce 1/4 cup chopped unsalted cashews or peanuts Directions Cook tortelloni or tortellini according to package directions. Drain and set aside. In a wok or large skillet stir-fry vegetables in hot oil for 3 to 5 minutes (7 to 8 minutes for frozen vegetables) or until crisp-tender. Add pasta and stir-fry sauce; toss gently to coat. Heat through. Sprinkle with cashews or peanuts; serve immediately.   Servings: 4   Source: http://www.recipe.com/

Macaroni and Cheese 1 package (7 1⁄4-ounce) macaroni and cheese mix, Kraft® 1 tablespoon Mexican seasoning, McCormick® 3/4 cup shredded Mexican cheese blend, Kraft® Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish. Sprinkle Mexican seasoning over top of macaroni and cheese. Sprinkle cheese blend over top to cover. Bake for 5 minutes or until cheese is melted. Italian-Style Macaroni and Cheese 1 package (7 1⁄4-ounce) macaroni and cheese mix, Kraft® 2 tablespoons butter 1 cup Italian-style bread crumbs, Progresso® Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish. Melt butter in a medium bowl on low (25% power) in the microwave. Add bread crumbs and toss to coat with butter. Sprinkle bread crumb mixture over top of macaroni and cheese. Bake for 10 to 15 minutes or until browned on top...