Baked Broccoli Mac
- 16-ounce box pasta noodles, such as cellentani, elbow or penne
- 2 cups broccoli, chopped
- 2 cups chicken broth
- 1 cup heavy whipping cream or half-and-half
- 2 cups mozzarella
- 1/2 block pasteurized cheese product, such as Velveeta, cubed
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt, to taste
- Pepper, to taste
Topping:
- 2 cups breadcrumbs
- 1/2 stick butter
- 1/2 cup grated Parmesan cheese
- Heat oven to 350 degrees.
In large pot, cook pasta according to package instructions. Drain well then add broccoli, chicken broth, cream, mozzarella, pasteurized cheese product, garlic powder and onion powder. Season with salt and pepper, to taste. Mix well.
To make topping: In bowl, mix breadcrumbs, butter and Parmesan cheese.
Pour macaroni mixture into large baking dish then sprinkle with breadcrumb mixture. Bake 30 minutes.
recipe courtesy Cookin’ Savvy
Spinach Christmas Tree Salad
- Two 5-ounce packages baby spinach
- 1/2 cup dried cranberries, divided
- 1/3 cup pistachios, divided
- 1/2 cup feta cheese, divided
- 1 red pepper, cored, cut into thin strips
- 1 large apple, thinly sliced, cut into star shapes
Dressing:
- 1 cup whole berry cranberry sauce
- 3 tablespoons cranberry juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1/4 cup olive oil
- 1 tablespoon light brown sugar
- 1/4 teaspoon salt
In large bowl, toss baby spinach with 1/4 cup dried cranberries, 1/6 cup pistachios and 1/4 cup feta cheese. Transfer to Christmas tree cake mold. Neatly arrange spinach leaves to create smooth surface.
Arrange red pepper strips, trimming as needed, to create garland. Arrange remaining dried cranberries, remaining pistachios and remaining feta cheese as ornaments on top of spinach. Create tree topper with one apple star; place remaining apple stars around tree.
To make dressing: In blender, process cranberry sauce, cranberry juice, balsamic vinegar, honey, olive oil, brown sugar and salt until smooth.
recipe courtesy Family Features
Roasted Sweet Potatoes
- 2 large sweet potatoes, washed and cubed
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- Salt, to taste
- Pepper, to taste
- Oil, for drizzling
- 2 tablespoons butter
Heat oven to 425 degrees.
In bowl, mix cubed sweet potatoes with garlic powder, onion powder and salt and pepper, to taste. Drizzle with oil; mix well.
Place sweet potatoes in baking dish and bake 30 minutes. Remove from oven and spoon butter over sweet potatoes, mixing well.
recipe courtesy Cookin’ Savvy
Grape and Burrata Crostini
- 3 cups red or black grapes
- 1/4 cup white or traditional balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sea salt
- 8 ounces burrata cheese
- 3 tablespoons roasted, salted pistachios, coarsely chopped
- Fresh basil, chopped
- 24 soft or toasted baguette slices
Heat oven to 425 degrees and line baking sheet with
large piece of foil; fold in sides slightly to form rim.
Place grapes on foil and top with vinegar, olive oil and sea salt. Stir lightly to coat grapes. Roast 30 minutes, stirring every 10 minutes. Let cool slightly.
Place cheese in bowl and top with grapes. Sprinkle
with pistachios and basil. Serve with baguette slices.
recipe courtesy California Table Grape Commission
Horseradish Mashed Potatoes
- 2 quarts water
- 1 1/4 teaspoons salt, divided
- 3 pounds Yukon Gold potatoes, halved
- 1 stick of unsalted butter, cut into 8 slices, divided
- 16 ounces sour cream
- 1/4 cup horseradish, prepared and squeezed of moisture
- 1/2 teaspoon pepper
- 1/4 cup chopped chives, plus additional for topping
In saucepan, bring water and 1 teaspoon salt to boil. Add potatoes and boil 15 to 20 minutes. Reserve 1/2 cup liquid.
Drain potatoes and place in bowl. Add six slices of butter and mash potatoes coarsely.
In medium bowl, whisk together sour cream, horseradish, remaining salt, pepper and chives. Add mixture to mashed potatoes. Add reserved water. Mash to combine.
Transfer to serving bowl and top with remaining butter pieces and additional chives.
recipe courtesy Culinary.net