Creamy Mediterranean tortellini bake

What You'll Need

• one tbsp oil
• one small onion, halved then thinly sliced
• four cloves garlic, minced
• five tbsp cream cheese
• four tbsp milk
• one tbsp basil pesto
• five large pieces sun-dried tomatoes, finely chopped
• two tbsp sliced black olives
• Salt
• Black pepper
• 140g (one cup) grated mozzarella cheese, divided
• 400g (four cups) fresh tortellini (I used cheese and tomato flavour)

How to Make It

1. Add the oil, onion and garlic to a multicooker, and cook on the 'fry' setting for around four minutes, stirring once or twice, until soft and golden brown.
2. Turn the machine off, and add the cream cheese, milk, pesto, chopped sun-dried tomatoes, olives, and salt and pepper.
3. Add half of the grated mozzarella, and mix well until the residual heat in the pan has melted the cream cheese and created a sauce.
4. Add the uncooked fresh tortellini, and mix well to combine.
5. Top with the remaining mozzarella, and close the lid.
6. Cook on the 'bake' setting for 30 minutes.
7. Serve warm.

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Chicken Madeira

What You'll Need

For the Chicken:

• four skinless chicken breast fillets
• kosher salt and freshly ground black pepper
• five tbsp olive oil, divided
• one cup shredded mozzarella cheese

For the Sauce:

• two tbsp olive oil
• eight oz fresh white mushrooms, sliced
• three cups madeira wine (almost a full bottle)
• four cloves minced garlic
• two cups beef broth
• two tbsp cornstarch dissolved in two tbsp of the beef broth
• one tbsp salted butter
• one quarter tsp freshly ground black pepper

How to Make It

1. Flatten chicken breasts to an even ¼-inch thickness throughout.
2. Lightly sprinkle both sides of each chicken breast with kosher salt and black pepper.
3. In a large skillet, heat three tbsp olive oil over medium heat until hot.
4. Place chicken breasts in skillet, without overcrowding (if needed, cook them in two separate batches.)
5. Cook three to four minutes per side, until nicely browned on both sides and no longer pink in center.
6. Transfer cooked chicken to a baking pan and cover to keep warm.
7. In the same skillet (don't wash out the skillet) add two tbsp olive oil over medium heat until oil is hot.
8. Add mushrooms and stir one to two min.
9. Add the remaining sauce ingredients.
10. Stir and bring sauce to a boil. Immediately reduce heat to a simmer.
11. Simmer 20 minutes or until sauce is reduced by one-fourth of its original volume.
12. Finished sauce will be dark brown and thickened.
13. Transfer sauce to a container and keep warm.
14. Sprinkle mozzarella cheese evenly on top of chicken breasts on baking pan.
15. Broil three to four minutes or until cheese is golden and melted.
16. Serve chicken immediately, generously drizzled with Madeira sauce.
17. Extra sauce is delicious over mashed potatoes, angel hair pasta, or fluffy rice.
 

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Pina Colada Cake Trifle

What You'll Need

• one vanilla cake mix
• one - twenty ounce can crushed pineapple
• one - ten ounce jar maraschino cherries, with stems
• one - eight ounce package cream cheese, softened
• one - 3.4 ounce box instant vanilla pudding
• one cup milk
• 11/4 cup shredded coconut, divided
• one half teaspoon rum extract
• one half teaspoon coconut extract
• two and one half cups Cool Whip, divided

How to Make It

1. Take 1/4 cup of the shredded coconut and place on a baking sheet.
2. Bake at 350 degrees for 5-8 minutes, stirring often.
3. Watch the coconut in the oven and remove when it starts to brown. Let cool.
4. Drain the pineapple and save the juice.
5. Use the juice in place of the liquid when you make the cake batter.
6. Bake in a 9x13 pan, according to the package directions. Remove and let cool completely.
7. Cut into one inch cubes.
8. Beat the cream cheese until creamy.
9. Set aside. Whisk the pudding into the milk until it thickens.
10. Slowly add the pudding and extracts to the cream cheese, beating until creamy.
11. Fold in one cup of coconut and one cup of Cool Whip.
12. Drain the cherries and set aside ten cherries.
13. Cut the rest of the cherries in half and pat dry.
14. Place four cups of cake cubes in a large bowl.
15. Top with half of the drained pineapple and half the cherries.
16. Spread half of the cheesecake layer over the fruit gently.
17. Repeat the layers.
18. Sprinkle the top with the toasted coconut.
19. Swirl on the remaining Cool Whip and garnish with the reserved cherries.
20. Keep refrigerated until you serve it.

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Peanut Butter Panic Ice Cream Cupcakes

What You'll Need

For the Brownies:

• one stick butter, melted
• one cup sugar
• one third cup unsweetened cocoa powder
• one eighth teaspoon salt
• two eggs, beaten
• one half cup + two tablespoons flour

For Assembling and Topping:

• one (1.75 quart) container Blue Bunny Peanut Butter Panic Ice cream
• one and one half cups whipping cream
• four tbsp granulated sugar
• one half cup peanut butter, melted
• one half cup hot fudge, heated just enough to be able to drizzle
• one half cup dry roasted peanuts, chopped

How to Make It

For the Brownies:

1. Preheat oven to 350 degrees F.
2. Line muffin tins with 20 foil cupcake liners.
3. In a large bowl, mix sugar, cocoa, and salt together.
4. Mix in the butter and then stir in the eggs.
5. Mix in the flour until just combined.
6. Divide batter among cupcake liners (using a cookie scoop that is 1½ tablespoons is perfect).
7. Bake for 12-14 minutes or until toothpick comes out clean.
8. Cool to room temperature in the muffin tin before adding the ice cream.

For Assembling and Topping:

9. When brownies have cooled completely, get the ice cream out and let it sit on the counter for about 15 minutes or until softened.
10. Use an ice cream scoop (about ¼ cup) to spoon ice cream on top of brownies.
11. Use a spatula to push it down flat with the top of the liner.
12. Place in the freezer for two hours or until firm.
13. When almost ready to serve, use an electric mixer to beat whipping cream and sugar together until it forms stiff peaks.
14. Place in a piping bag fitted with a star tip.
15. Have all the toppings ready for assembling and then remove ice cream cups from the freezer.
16. Take the cups out of the tins and place on a cookie sheet or a serving platter.
17. Pipe whipped cream onto each cupcake, drizzle with peanut butter and fudge, and sprinkle with nuts.
18. Serve immediately or place back in the freezer.

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Garlic Butter Cheesy Crescent Rolls

What You'll Need

• one (8 oz.) can refrigerated crescent rolls (I used Pillsbury)
• four strings mozzarella cheese, cut into halves
• two tbsp butter, melted
• one clove garlic, finely minced
• one tsp chopped parsley leaves

How to Make It

1. Preheat oven to 375 degrees F.
2. Line a baking sheet with parchment paper.
3. Combine the melted butter with garlic and parsley, stir to mix well.
4. Unroll the crescent rolls and separate into triangles.
5. Place a string cheese horizontally at the bottom of the triangle, fold in the sides and roll up to form a croissant-shaped rolls.
6. Brush the top with the garlic herb butter.
7. Bake for ten minutes, or until lightly browned.
8. Serve immediately.

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Creamy Hash Brown Casserole

What You'll Need

• one quarter cup butter, plus more for dish
• one onion, chopped
• one (16-ounce) container sour cream
• one (10 1/2-ounce) can cream of celery soup
• one (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
• one half teaspoon garlic powder
• one (30-ounce) package frozen shredded hash brown potatoes, thawed
• one teaspoon salt
• one half teaspoon ground black pepper
• two cups crushed potato chips

How to Make It

1. Preheat oven to 350 degrees F.
2. Lightly butter a casserole dish.
3. In a small skillet, melt 1/4 cup of butter over medium heat.
4. Add onion, and cook 3 to 4 minutes, or until soft.
5. Pour mixture into a large bowl.
6. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper.
7. Combine until well blended.
8. Pour mixture into prepared baking dish.
9. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

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Easy Beef Enchiladas

What You'll Need

• one pound lean ground beef
• one and one half cups diced onion
• one and one half cups (about two medium) finely diced zucchini
• twenty corn tortillas, heated or fried in oil to soften
• one and one half cups enchilada sauce, canned or homemade
• three cups cheddar- jack shredded cheese
• Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

How to Make It

1. Preheat oven to 350 degrees F.
2. Spray a 9x13-inch pan with nonstick spray.
3. Heat oil in a large skillet.
4. Add ground beef; break apart with a spoon or spatula to crumble the meat.
5. Saute the meat on medium heat until browned (about five minutes).
6. Tilt the pan and spoon the fat out of the pan; discard.
7. Remove cooked meat to a bowl.
8. Return pan to medium heat and add onion and zucchini.
9. Saute until just softened, three to four minutes.
10. Remove the vegetables from the pan and add to the meat mixture; set aside.
11. Add 1/2 cup of sauce to the prepared pan.
12. Spread it around so it coats the entire bottom of the pan.
13. Assemble the enchiladas: Place tortilla on a work surface.
14. Spoon 1/4 to 1/3 cup of the meat mixture down the middle.
15. Sprinkle two Tablespoons of cheese on top of the meat.
16. Drizzle one Tablespoon of sauce on top.
17. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan.
18. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas.
19. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.
20. Pour remaining enchilada sauce over the top of the stuffed enchiladas.
21. Cover the dish with foil and bake for 30 minutes.
22. Remove pan from the oven and take off the foil.
23. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about five minutes).
24. Serve immediately with desired condiments.
 

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