Easy and Quick Recipes

Mini Cannoli Cream Cups Ingredients : For Cups Flour for dusting surface 1 Pillsbury® refrigerated pie crusts 3 tablespoons coarse natural sugar (Turbinado) 1 teaspoon cinnamon For Filling (If you want the cream to be extra thick see my tips below) 1 (15oz) container of whole milk ricotta cheese 1/2 cup confectioners’ sugar, plus extra for dusting finished cups 2 tablespoons white sugar 1 teaspoon vanilla extract 1/4 cup mini semi-sweet chocolate chips See full recipe on : www.cookingwithsugar.com

Pasta e Fagioli Recipe Ingredients 2 Tbsp olive oil  1 med. yellow onion  4 cloves garlic  4 medium carrots  3 stalks celery  ½ Tbsp dried parsley  1 tsp dried basil  1 tsp dried oregano  ½ tsp crushed red pepper  1 can (15 oz) kidney beans  1 can (15 oz) white beans  1 can (15 oz) diced tomatoes  1 can (8 oz) tomato sauce  1 cup frozen green beans  2 tsp chicken base  3 cups water  6 oz. dry pasta  to taste salt and pepper  5 oz. shredded Italian cheese  Directions Chop the garlic, onion, celery and carrots. Place them in a large pot with 2 Tbsp of olive oil and cook over medium heat until the onions become transparent (3-5 minutes). Add the herbs (parsley, basil, oregano, red pepper), the canned items (beans, diced tomatoes, tomato sauce) and the frozen green beans. Drain the beans but not the tomatoes before adding to the pot. Stir everything together and bri...

Ingredients : 12 ounces dried linguine or thin spaghetti 5 pieces thick-sliced bacon, chopped 1/4 cup dry white wine 3 cloves garlic, minced 1/4 teaspoon crushed red pepper 1 cup finely chopped red sweet pepper 4 eggs, lightly beaten 3/4 cup half-and-half or light cream 1 cup fresh baby spinach 1/2 cup Asiago cheese, shredded (2 oz.) 1/4 cup chopped fresh Italian (flat-leaf) parsley or basil 1 hard-cooked egg, peeled and chopped Shredded Asiago cheese (optional) Freshly ground black pepper Directions : Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pan; keep warm. Meanwhile, in large skillet, cook bacon until crisp; remove bacon with slotted spoon and drain on paper towels. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add wine, garlic and crushed red pepper to drippings in skillet. Return to heat. Bring to boiling. Reduce heat; boil gently, uncovered, 3 minutes or until most of the li...

Ingredients : 16 ounces dried ziti or penne pasta 1 26 ounce jar tomato pasta sauce 1 16 ounce package  Italian-style frozen cooked meatballs (32), thawed 1 15 ounce can Italian-style tomato sauce 1 15 ounce carton ricotta cheese 1/2 cup grated Parmesan cheese 2 cups shredded mozzarella cheese (8 ounces) Directions : Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes. Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings. Servings: 8 to 10 Prep Time: 30 mins

Ingredients 1 (14 ounce) can beef broth 1 (14 1/2 ounce) can diced tomatoes with onion and garlic or 1 (14 1/2 ounce) can Italian-style stewed tomatoes 1 1/2 cups water 1/2 teaspoon italian seasoning, crushed 8 ounces packages frozen italian style cooked meatballs, or your own from the freezer,about 8 1/2 cup small dry pasta, such as ditalini or 1/2 cup orzo pasta (elbows are ok) 1 cup loose pack, frozen mixed vegetables 1 tablespoon finely shredded parmesan cheese or 1 tablespoon grated parmesan cheese Directions Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling. Add meatballs, pasta and frozen veggies. Return to boiling, reduce heat. Simmer covered, about 10 minutes or till pasta and veggies are tender. Ladle soup into bowls and sprinkle with cheese.

Ingredients 1 pound lean ground beef 4 cups tomato-basil pasta sauce 6 uncooked lasagna noodles 1 (15-ounce) container ricotta cheese 2 1/2 cups (10 ounces) shredded mozzarella cheese 1/4 cup hot water Directions Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce. Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

Ingredients 1 cup of puréed cooked pumpkin or winter squash (canned or homemade)* 1 cup ricotta (use whole milk for best results) 2 large eggs 2 teaspoons kosher salt 1/4 cup parmesan or pecorino cheese 3-4 cups cake flour, Italian "oo" flour, or all-purpose flour 2-3 teaspoons minced fresh sage 1/4 cup unsalted butter Black pepper to taste Truffle salt to taste (optional) * To make your own pumpkin purée, use a strong chef's knife to cut a small sugar pumpkin (or other winter squash) in half. Scoop out the seeds and strings. Lay the pumpkin face down on a foil-lined baking sheet. Bake at 350°F for 45 minutes to an hour, until soft. Allow to cool, then scoop out the flesh and mash with a fork. Alternatively, if you are working with leftover fresh pumpkin pieces, roast or boil them until tender, and then cut away and discard the skin. Directions 1. Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour...

Ingredients 2 lbs whole baking potatoes 2 beaten egg yolks 1 1/2 cups flour Pinch of salt Your favorite pasta sauce (for example, basic tomato sauce) Directions 1. Preheat oven to 350°F. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape. 2. Scoop out the potatos from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don't have a potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes when they are still warm. 3. Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not overmix. 4. Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have r...