Rich & Creamy Tortellini

PREP:  15 Minutes  COOK:  20 Minutes

Ingredients:

1 package refrigerated Cheese Tortellini (16 ounces)

2 tablespoons Minced Garlic

4 teaspoons Butter

4-1/2 teaspoons All-Purpose Flour

1 cup organic 2% Milk

1 can Tomato Sauce (15 ounces)

1 package of Neufchatel Cheese (8 ounces, cubed)

2 Green Onions (thinly sliced)

1/8 teaspoon Salt

1/8 teaspoon Pepper

Other Items Needed:

Large Saucepan

Small Saucepan

Colander

Quick & Easy Dinner Night

• In a large saucepan, COOK the Tortellini according to package directions.
• Meanwhile, in a small saucepan, COOK Garlic in Butter for 1 minute.
• STIR in Flour until blended.
• Gradually ADD Milk.
• Bring to a BOIL.  
• COOK & STIR for 2 minutes or until mixture is thickened.
• ADD Tomato Sauce, Neufchatel Cheese, Onions, Salt & Pepper.
• COOK & STIR until Cheese is melted & Sauce is heated through.

• DRAIN Tortellini.
  
• SERVE with Sauce.
  
  

  

   
  Makes 10 Servings.
  Perfect meal for the nights you just do not feel like cooking!   

dévorer!

Sausage-Stuffed Jalapenos

PREP:  20 Minutes  BAKE:  15-20 Minutes

Ingredients:

1/2 pound Bulk Pork Sausage

*1/2 package Neufchatel Cheese (4 ounces - softened)

1/2 cup shredded Parmesan Cheese 

**12 large Jalapeno Peppers (halved lengthwise & seeded)

Substitutions:

1/2 package of Cream Cheese (to replace Neufchatel Cheese)

Other Items Needed:

Large Skillet

Colander

Small Bowl

13-in. x 9-in. Baking Dish (may need another small pan; according to Jalapeno size)

Cooking Spray

This Dish Will Be a Fan Favorite!

• PREHEAT oven to 425 degrees.
• In a large skillet, COOK the Sausage over medium heat until no longer pink.
• DRAIN in a colander.
• In a small mixing bowl, COMBINE the Neufchatel Cheese & Parmesan Cheese.

 

• FOLD in Sausage.

   

• SPOON about 1 tablespoonful into each Jalapeno Half.
• PLACE in the greased baking dish(es).

 

• BAKE, uncovered, at 425 degrees for 15-20 minutes or until filling is lightly browned & bubbly.

 

 

Makes 24 Halves

*Neufchatel Cheese is a substitution for Cream Cheese.  It resembles cream cheese, yet has approximately 33% lower fat content.

 

 

**For those with sensitive skin, I highly recommend wearing plastic clothes when handling, cutting & seeding hot peppers.

 

 

 

dévorer! 

 

 

Pumpkin Patch Biscuits

PREP:  20 Minutes  BAKE:  20 Minutes

Ingredients:

1-3/4 cups All-Purpose Flour (extra flour for kneading)

1/4 cup Packed Dark Brown Sugar

2-1/2 teaspoons Baking Powder

1/2 teaspoon Salt

1/4 teaspoon Baking Soda

1/2 cup + 1-1/2 teaspoons Cold Butter (divided)

3/4 cup Canned Pumpkin

1/3 cup Buttermilk

1 teaspoon Ground Cinnamon

Other Items Needed:

Large Bowl

2-1/2-inch Biscuit Cutter

Cooking Spray

Baking Sheet

Cooking Brush

It's Beginning To Look A Lot Like Fall

• PREHEAT oven to 425 degrees.
• In a Large Bowl, COMBINE the Flour, Dark Brown Sugar, Baking Powder, Salt & Baking Soda.

 

• CUT in 1/2 cup Butter until the mixture resembles coarse crumbs.

 

• COMBINE Pumpkin & Buttermilk.

 

• STIR into the Crumb Mixture just until moistened.

 

• TURN dough onto a lightly floured surface.
• *KNEAD 8-10 times.
• PAT or ROLL out to 1-inch thickness.
• CUT with a floured 2-1/2-inch biscuit cutter.
• PLACE 1 inch apart on a greased baking sheet.

 

• BAKE at 425 degrees for 15-18 minutes or until golden brown.
• MELT the remaining 1-1/2 teaspoon of Butter.
• Stir Cinnamon into the melted butter.
• BRUSH over the Biscuits.

Now You're Ready for Fall.

 

 

 

Makes 12 Small Biscuits

(or 6 Large Ones)

 

 

* Kneading:  Working dough into a uniform mixture by folding, stretching & pressing.  Have plenty of flour on hand, so the dough doesn't stick to your hands or the surface.

 

 

Best with Hot Buttered Rum :) 

 

 

dévorer!  

Coconut Cream Yummy Cake

PREP:  30 Minutes  BAKE:  40 Minutes  CHILLING:  2 Hours

Ingredients:

6 Egg Whites

3/4 cup Butter (softened)

1-1/3 cups Sugar

1 cup Vanilla Coconut Milk

1/2 cup 2% Milk

2-1/4 teaspoons Vanilla Extract

2-1/4 cups Cake Flour

2-1/2 teaspoons Baking Powder

1 teaspoon Salt

1 can Coconut Milk (13.66 ounces)

1 can Sweetened Condensed Milk (14 ounces)

1-1/2 cups Heavy Whipping Cream

3 tablespoons Confectioners' Sugar 

Flaked Coconut

Substitutions:

Original Coconut Milk (to replace Vanilla Coconut Milk)

Other Items Needed:

3 Large Bowls

Hand Mixer

Cooking Spray

13-in. x 9-in Baking Pan

Wire Rack (optional)

Skewer (optional)

Lets Get to Baking!

• Place the Egg Whites in a Large Bowl.
• Let stand at room temperature for 30 minutes.
• PREHEAT oven to 350 degrees.
• Meanwhile, in another Large Bowl, CREAM the Butter & Sugar until light & fluffy.

 

• COMBINE the Vanilla Coconut Milk, Milk & 2 teaspoons of Vanilla Extract.

 

• COMBINE the Flour, Baking Powder & Salt.

 

• ADD to Creamed Mixture alternately with Milk Mixture.

 

• With clean beaters, BEAT Egg Whites on medium speed until soft peaks form.

 

• Gradually FOLD into Batter.
• SPREAD into a greased 13-in. x 9-in. baking pan.

 

• BAKE at 350 degrees for 40-45 minutes or until the Cake springs back when lightly touched.

 

• PLACE the pan on a wire rack.
• POKE holes in cake with a skewer, about 1/2 inch apart.
• COMBINE the can of Coconut Milk & Sweetened Condensed Milk.

 

• Slowly POUR over the Cake, allowing the Mixture to absorb into CAKE.

 

• Let STAND for 30 minutes.
• COVER & REFRIGERATE for 2 hours.
• In a large bowl, BEAT the Whipping Cream until it begins to thicken.
• ADD the Confectioners' Sugar & 1/4 teaspoon of Vanilla Extract.
• BEAT until soft peaks form.
• SPREAD over the Cake.
• SPRINKLE with Flaked Coconut.

 

 

Now... Indulge!

 

 

* If it looks "soupy", do not worry, it will thicken up!

 

 

Makes 15 Servings

 

 

dévorer!   

 

 

 

No-Bake Lime Cheesecake

PREP:  30 Minutes  COOLING:  4 Hours & 15 Minutes

Ingredients:

Crust:

3 cups Graham Cracker Crumbs

2/3 cup Sugar

2/3 cup Butter (melted)

Filling:

2 envelopes Unflavored Gelatin

1 cup Lime Juice

1/4 cup Cold Water

1-1/2 cups Sugar

5 Eggs (lightly beaten)

2 teaspoons Grated Lime Peel

2 packages Neufchatel Cheese (8 oz. each - softened)

1/2 cup Butter (softened)

1/2 cup Heavy Whipping Cream

*Neufchatel Cheese is a substitution for Cream Cheese.  It resembles cream cheese, yet has approximately 33% lower fat content.

Other Items Needed:

2 Large Bowls

9-in Springform Pan

Cooking Spray

Plastic Spray

Small Saucepan

Food Thermometer

Small Bowl

Perfect Summer Dessert!

• In a large bowl, COMBINE Graham Cracker Crumbs, Sugar & Butter.
• PRESS onto the bottom & 2 inches up the sides of a greased 9-inch springform pan.

 

• COVER & REFRIGERATE for at least 30 Minutes.
• In a small saucepan,SPRINKLE the Gelatin over the Lime Juice & Cold Water.
• Let STAND for 1 Minute.

 

• STIR in the Sugar, Eggs & Lime Peel.
• COOK & STIR over medium heat until mixture reaches 160 degrees.
• REMOVE from heat.

 

• In a large bowl, BEAT the Neufchatel cheese & Butter until fluffy.

 

• Gradually BEAT in the Gelatin Mixture.
• COVER & REFRIGERATE for 45 Minutes or until partially set, stirring occasionally.
• In a small bowl, BEAT the Heavy Whipping Cream until stiff peaks form.
• FOLD into the Lime Mixture.

 

• SPOON into the Crust.
• COVER & REFRIGERATE for 3-4 hours or until set.

 

• Just before serving, REMOVE the sides of pan.

 

 

Refrigerate Leftovers

 

Makes 12 Servings

 

 

 

dévorer!