Easy Mac & Cheese

Ingredients:

• 1 (16 oz.) box Cellantani pasta
• 1 (15 oz.) jar queso cheese sauce
• 1 cup shredded cheese
• 1 tsp. salt
• 1/2 tsp. pepper
• 8 oz. bacon, cooked crisp and crumbled
• Milk, if needed

Directions:

1. Cook the pasta for 10 minutes; drain. Return pasta to pot.
2. Add queso, cheese, salt, pepper, and bacon to pot and combine.
3. Add milk, if needed, to gain desired creaminess.

Submitted by Sue Richichi

Cheese Dip

Ingredients:

• 1 (16 oz.) tub of Mertz's Extra Sharp Cheddar
• 1 (8 oz.) pkg. cream cheese
• 1 stick butter

Directions:

1. Let all ingredients come to room temperature. Using an electric mixer, whip all ingredients together. Serve with small round pretzels.

Submitted by Cherryl Pergande

Maple Pecan Baked Brie

Ingredients:

• 8 oz. Brie
• 1/4 cup light brown sugar
• 1/4 cup maple syrup
• 1/4 tsp. ground cinnamon
• 3/4 cup chopped pecans

Directions:

1. Preheat oven to 350°F.
2. Place Brie in a small baking dish or pie plate and bake for 15 to 20 minutes until warm.
3. Meanwhile, add sugar, maple syrup, and cinnamon to a small saucepan and cook over medium heat, stirring occasionally until sugar dissolves and mixture just begins to boil.
4. Remove from heat and stir in pecans. Pour mixture over Brie and serve warm with bread or crackers.

Submitted by Josh Price

Beer Cheese Spread

Ingredients:

• 1 (8 oz.) pkg. of cream cheese
• 4 oz. finely shredded sharp cheddar cheese
• 1 tbsp. chopped green onion tops
• 1/4 cup beer*
• 1 tsp. horseradish
• 1/2 tsp. dry mustard

Directions:

1. Melt cheeses over low heat for 2-3 minutes. Gradually stir in other ingredients. Continue to cook over low heat another 1-2 minutes, stirring occasionally. May need to add more beer after it sits overnight if too thick.

*NOTE: The beer used was Sprecher Special Amber

Submitted by Anna Restivo

Pear, Havarti, and Fig Bites

The "Pear, Havarti, and Fig Bites" recipe can be found in Christmas with Southern Living, 2017.

Submitted by Karen Kunzler

“Pear, Havarti, and Fig Bites.” Christmas with Southern Living, 2017. Birmingham, AL: Oxmoor House, 2017. Print.

Seven Layer Salad

Ingredients:

• Cabbage, finely shredded
• Lettuce, torn and shredded
• 2 cups celery, finely sliced
• 1 sweet onion, finely sliced
• 2 tbsp. sugar
• 1 (10 oz. package) frozen peas, thawed and drained
• 1/2 lb. bacon, fried and crumbled
• 1 cup mayonnaise
• Cheddar cheese, shredded

Directions:

1. Layer the following in a 9x13 inch Pyrex glass dish:
• 1st layer--1/2 inch cabbage, finely shredded
• 2nd layer--1/2 inch lettuce, torn and shredded
• 3rd layer--2 cups celery, finely sliced
• 4th layer--1 sweet onion, finely sliced
• 5th layer--2 tbsp. sugar sprinkled over layers
• 6th layer--peas, thawed and drained
• 7th layer--1/2 lb. bacon, fried and crumbled
2.  Spread mayonnaise by spoon to completely cover salad.
3. Cover salad with shredded cheddar cheese.
4. Cover with foil. May a day before serving.

Submitted by Sue Stoecker

Baked Pasta with Butternut Squash, Sausage and Ricotta

Ingredients:

1 small or medium butternut squash, halved lengthwise
Olive oil, for drizzling plus about 1 tablespoon 
Salt and pepper
Freshly grated nutmeg, to taste
1 pound fresh ricotta, drained (recommended brand Buon Italia)
1 pound tortiglione with lines or rigatoni with lines
4 tablespoons butter, cut into slabs
20 leaves fresh sage
1 pound sweet Italian sausage (recommended brand Buon Italia)
2 to 3 cloves garlic, chopped
1 teaspoon fennel pollen or fennel seed
1 to 1 1/2 cups chicken stock
1 1/2 cups grated Parmigiano-Reggiano, Grana Padano or aged Pecorino - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

• 1 small or medium butternut squash, halved lengthwise
• Olive oil, for drizzling plus 1 tablespoon
• Salt and pepper
• Dried nutmeg, to taste
• 1 (15 oz.) container ricotta, drained
• 1 lb. tortiglione or rigatoni--with lines 
• 4 tbsp. butter, cut into slabs
• 20 leaves fresh sage
• 1 lb. sweet Italian sausage
• 2 to 3 cloves garlic, chopped
• 1 tsp. fennel seed
• 1 to 1-1/2 cups chicken stock
• 1-1/2 cups grated Parmigiano-Reggiano

Directions:

1. Preheat oven to 425℉. Line a baking sheet with parchment paper and drizzle squash with olive oil. Roast, cut-side down, to tender, about 45 minutes to 1 hour. Cool to handle and remove seeds. Scrape flesh from squash skin and mash in large bowl; season with salt, pepper, and nutmeg to taste. Combine squash with ricotta cheese. 
2. Reduce oven heat to 375℉.
3. Bring a large pot of water to boil for the pasta. Salt water and cook pasta 5-6 minutes, under cook it by about 2-3 minutes.  
4. Heat a small skillet over medium-high heat and melt the butter. When foam subsides, crisp sage leaves and brown butter until nutty and fragrant. Remove the sage leaves to a paper towel-lined plate to drain. Add butter and crumbled sage to squash and ricotta mixture.
5. Heat a skillet over medium-high heat. Brown and crumble the sausage into small bits and add garlic and fennel. Add sausage to squash and combine. Add half the stock to thin the mixture a bit, then add pasta and half the grated cheese. If mixture is thick and doesn't cover freely when shaken, add more stock. The dish should look like it's covered in thick sauce. Transfer pasta to a casserole dish and top with remaining cheese. Bake until brown and bubbly, 20-30 minutes.

Submitted by Sue Stoecker, adapted from a Rachael Ray recipe from https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#

Preheat oven to 425°F.  Line a baking sheet with parchment paper and drizzle squash with olive oil. Roast, cut-side down, to tender, about 45 minutes to 1 hour. Cool to handle and remove seeds. Scrape flesh from squash skin and mash in large bowl; season with salt, pepper and nutmeg to taste. Combine squash with ricotta cheese.

Reduce oven heat to 375°F.

Bring a large pot of water to a boil for the pasta. Salt water and cook pasta 5-6 minutes, undercooking it by about 2-3 minutes.

Heat a small skillet over medium heat and melt the butter. When foam subsides, crisp sage leaves and brown the butter until nutty and fragrant. Remove the sage leaves to a paper towel-lined plate to drain. Add butter and crumbled sage to squash and ricotta mixture.  

Heat a skillet over medium-high heat. Brown and crumble the sausage into small bits and add garlic and fennel. Add sausage to squash and combine. Add half the stock to thin the mixture a bit then add pasta and half the grated cheese. If mixture is thick and doesn’t move freely when shaken, add more stock. The dish should look like it’s covered in thick sauce. Transfer pasta to a casserole dish and top with remaining cheese. Bake until brown and bubbly, 20-30 minutes.  - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

Preheat oven to 425°F.  Line a baking sheet with parchment paper and drizzle squash with olive oil. Roast, cut-side down, to tender, about 45 minutes to 1 hour. Cool to handle and remove seeds. Scrape flesh from squash skin and mash in large bowl; season with salt, pepper and nutmeg to taste. Combine squash with ricotta cheese.

Reduce oven heat to 375°F.

Bring a large pot of water to a boil for the pasta. Salt water and cook pasta 5-6 minutes, undercooking it by about 2-3 minutes.

Heat a small skillet over medium heat and melt the butter. When foam subsides, crisp sage leaves and brown the butter until nutty and fragrant. Remove the sage leaves to a paper towel-lined plate to drain. Add butter and crumbled sage to squash and ricotta mixture.  

Heat a skillet over medium-high heat. Brown and crumble the sausage into small bits and add garlic and fennel. Add sausage to squash and combine. Add half the stock to thin the mixture a bit then add pasta and half the grated cheese. If mixture is thick and doesn’t move freely when shaken, add more stock. The dish should look like it’s covered in thick sauce. Transfer pasta to a casserole dish and top with remaining cheese. Bake until brown and bubbly, 20-30 minutes.  - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

1 small or medium butternut squash, halved lengthwise
Olive oil, for drizzling plus about 1 tablespoon 
Salt and pepper
Freshly grated nutmeg, to taste
1 pound fresh ricotta, drained (recommended brand Buon Italia)
1 pound tortiglione with lines or rigatoni with lines
4 tablespoons butter, cut into slabs
20 leaves fresh sage
1 pound sweet Italian sausage (recommended brand Buon Italia)
2 to 3 cloves garlic, chopped
1 teaspoon fennel pollen or fennel seed
1 to 1 1/2 cups chicken stock
1 1/2 cups grated Parmigiano-Reggiano, Grana Padano or aged Pecorino  - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

1 small or medium butternut squash, halved lengthwise
Olive oil, for drizzling plus about 1 tablespoon 
Salt and pepper
Freshly grated nutmeg, to taste
1 pound fresh ricotta, drained (recommended brand Buon Italia)
1 pound tortiglione with lines or rigatoni with lines
4 tablespoons butter, cut into slabs
20 leaves fresh sage
1 pound sweet Italian sausage (recommended brand Buon Italia)
2 to 3 cloves garlic, chopped
1 teaspoon fennel pollen or fennel seed
1 to 1 1/2 cups chicken stock
1 1/2 cups grated Parmigiano-Reggiano, Grana Padano or aged Pecorino - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

Ricotta Pasta with Grape Tomatoes and Peas

Ingredients:

• 1 lb. penne or ziti rigate
• Coarse salt
• 2 cups ricotta cheese
• 2 tbsp. unsalted butter, cut into small pieces
• 1/2 cup Parmigiano-Reggiano or Romano cheese
• 2 tbsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 cup frozen green peas
•  Handful of fresh flat-leaf parsley, finely chopped
• 3 cloves garlic, minced
• 1 cup halved grape tomatoes

Directions:

1. Bring a large pot of water to boil. Add the pasta and salt the water. Cook the pasta al dente.
2. Place the ricotta, butter, and Parmigiano or Romano in a large bowl.
3. Heat a small skillet over medium heat. Add the extra-virgin olive oil, onions, and garlic and cook for 5 minutes. Add the peas and parsley and cook for 2 minutes. Turn off the heat.
4. Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, the season with salt and pepper. Top the pasta with the peas and tomatoes. Season with a little salt. Toss and serve at the table.

Submitted by Rachel Muchin Young, adapted from a Rachael Ray recipe

Mac & Cheese

Ingredients:

• Kosher salt
• Vegetable oil
• 1 lb. elbow macaroni or cavatappi
• 1 qt. milk
• 8 tbsp. (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 oz. Gruyere cheese, grated (4 cups)
• 4 oz. extra-sharp cheddar, grated (2 cups)
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. nutmeg
• 1-1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions:

1. Preheat the oven to 375 degrees.
2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
3. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyère, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
4. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Submitted by Bill Stoecker and adapted from Barefoot Contessa Family Style by Ina Garten

Mac & Cheese

Ingredients:

• Kosher salt
• Vegetable oil
• 1 lb. elbow macaroni or cavatappi
• 1 qt. milk
• 8 tbsp. (1 stick) unsalted butter, divided
•  1/2 cup all-purpose flour
• 12 oz. Gruyere cheese, grated (4 cups)
• 4 oz. extra-sharp cheddar, grated (2 cups)
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. nutmeg
• 3/4 lb. fresh tomatoes (4 small)
• 1-1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions:

1. Preheat the oven to 375 degrees.
2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
3. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyère, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
4. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Submitted by Jan Luepke from https://barefootcontessa.com/recipes/mac-cheese

Hash Brown Casserole

Ingredients:

• 1 (10.75 oz.) can cream of chicken soup
• 1 pint sour cream
• 1 cup chopped onion
• 2 cups shredded cheese
• 2 lbs. hashed brown potatoes (thawed)
• 2 cups crushed cornflakes
• 1/2 cup melted butter

Directions:

1. Grease or spray 13x9 inch glass baking dish.
2. Combine all ingredients, except potatoes, cornflakes, and butter in a large mixing bowl; mix well. Add potatoes; again, mix well. 
3. Spread mixture in bottom of prepared dish, sprinkle with cornflakes and pour melted butter over all. Bake at 375℉ about 45 minutes or until golden brown.

Submitted by Kathy Neuburg

Italian Meatloaf

Ingredients:

• 1-1/2 lbs. ground beef
• 1/2 cup dry bread crumbs
• 1 (8 oz.) can tomato sauce
• 1 egg
• 1 tsp. oregano, divided
• 1 tsp. salt
• 1/8 tsp. pepper
• 1-1/2 cups shredded mozzarella cheese
• 2 tbsp. grated Parmesan cheese

Directions: 

1. Mix together ground beef, bread crumbs, half of the tomato sauce, egg, 1/2 tsp. oregano, salt, and pepper.
2. On waxed paper, pat meat mixture into a rectangle about 1/2 inch thick. Sprinkle with the mozzarella cheese.
3. Roll up starting with the short side. Seal edges and place in a glass loaf pan.
4. Microwave on high for 9 minutes, rotating after half the cooking time.
5. Reduce power to 50% and microwave for 11-14 minutes, again rotating after half the cooking time. Drain off the grease/juices.
6. Combine remaining tomato sauce and 1/2 tsp. oregano. Pour over meatloaf. Sprinkle with Parmesan cheese. Microwave 2 minutes more. Let stand 5 minutes.

Submitted by Jan Luepke