Nonstick cooking spray
8 ounces dry whole-grain rotini
2 cups Pure Pumpkin
1 1/3 cups ricotta cheese, fat free can be used as well.
4 cups of baby spinach leaves
3/4 cup chopped onion
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Ground black pepper to taste
1/2 cup grated Parmesan cheese
1 Tbsp. fresh sage
Preheat oven to 375° F. Spray 13 x 9-inch baking dish with cooking spray. Bring water to boil, add pasta and cook for 10 minutes. Drain thoroughly.
While pasta is cooking combine pumpkin, ricotta, spinach, onion, garlic, salt, nutmeg and pepper. Add drained pasta to ricotta mixture; mix. Pour into prepared dish. Top with parmesan cheese and sage.
Bake for 20 minutes. Turn oven to broil and broil for 1 to 3 minutes until top is bubbly and brown. Serve immediately.
Wednesday, September 22, 2010
Thursday, September 16, 2010
For the marinade:
1/2 cup freshly squeezed orange juice
1/4 cup olive oil
1/4 cup hot sauce
1/4 cup Dijon mustard
1 tablespoon grated orange zest
4 chicken breasts or 6-8 thighs, patted dry with paper towels
For the glaze:
4 tablespoons (1/2 stick) butter
1/4 cup honey
1/4 cup freshly squeezed orange juice
1/4 cup of your favorite bbq sauce
Zest from 1 orange
2 tablespoons dijon mustard
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. salt
black pepper to taste
Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.
While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and seasoning. Reserve some of the glaze in a small bowl for serving.
Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.
This a perfect office treat and a great tail gaiting snack!
8 oz white chocolate baking bars, coarsely chopped
4 cups Corn Chex® or Rice Chex® cereal
2 cups bite-size pretzel twists
1/2 cup raisins
1 cup candy corn
1/4 cup Betty Crocker® orange and black candy decors
Fill little cellophane bags with this fun mix and tie with orange and black ribbons for Halloween party treats.
1. In large microwavable bowl, microwave chopped baking bars uncovered on High 1 1/2 to 2 1/2 minutes, stirring every 30 seconds, until melted and smooth.
2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.
3. Spread on waxed paper or foil until cooled and chocolate is set. Break into chunks. Store loosely covered.