- 1 prepared refrigerated pie crust
- ¼ c. semisweet chocolate chips
- 2 c. pecan halves
- ²⁄³ c. maple syrup
- ½ c. lightly packed brown sugar
- ¼ c. bourbon
- 3 T. butter
- 3 eggs
Place pie crust in greased 9″ pie plate; trim and crimp edges. Sprinkle chocolate and pecans over crust; chill until needed. Heat oven to 350ºF. In pot, bring syrup, sugar, butter and bourbon to a boil. Remove from heat; let cool 15 minutes. eat in eggs; pour into crust. Bake 30 minutes or until just set in center. Let cool.
I volunteer at James River Cellars in Glen Allen, VA. Our event coordinator, Alison, experiments with recipes using our wines and blogs about them at From the Bottom of a Wine Bottle. Inspired by her, I decided to try a few recipes myself. This is my first, using Real Santa Red, a Cab Franc infused with cinnamon.
- 1 sweet red pepper, chopped
- 1 c. Real Santa Red (or any red wine)
- 1 jar tomato basil pasta sauce
- 1 pkg. (12 oz.) pre-cooked meatballs (turkey or beef)
In a medium saucepan coated with cooking spray over medium heat, cook chopped pepper 5 min. or until tender, stirring occasionally. Add red wine. Cook 1 more minute. Stir in pasta sauce. Add meatballs. Cover; let simmer 10 min or until meatballs are heated through.
- 4 T. salted butter
- ½ c. flour
- 2 eggs
- ¾ c. shredded cheddar cheese, divided
- 3 T. grated Parmesan cheese
Heat oven to 400º. In 2 ½-qt. saucepan, bring butter, ½ c. water and ¼ t. salt to a boil. Remove from heat; stir in flour. Over medium heat, cook 5 minutes or until white film forms, stirring. Remove from heat. Stir in eggs one at a time. Add ½ c. cheddar and Parmesan. Scoop 24 (1 ½ t.) balls onto greased baking sheet; sprinkle with remaining cheddar. Bake 15 minutes. Lower oven to 350º. Bake 10 more minutes or until golden brown.
- 1/2 lb. linguini
- 1 c. broccoli florets
- 2 T butter
- 1 1/4 lb skinless, boneless chicken breast, cut into 1 1/2″ pieces
- 1 can cream of mushroom soup
- 1/2 c. milk
- 1/2 c. grated Parmesan cheese
- 1/4 t. black pepper
Prepare linguine according to package directions in 3-qt. saucepan. Add broccoli during last 4 minutes of cooking time. Drain well. Heat the butter in large skillet over medium-heat. Add chicken and cook until well browned and cooked through, stirring often. Stir soup, milk, cheese, pepper and linguine mixture in skillet and cook until hot an bubbling, stirring occasionally.
- 1 qt. chicken broth
- 2 c. water
- 2 t. tomato paste
- 1 c. chopped onion
- 1 c. diced fennel
- 1/2 c. chopped celery
- 1 14 oz. can cannellini beans, drained
- 1/2 t. salt
- 1 28 ox. can diced tomatoes
- 1 bay leaf
- 1/2 t. dried thyme
- 1 lb. Italian sausage (casings removed)
- 1 c. cooked orecchiette
- 2. c chopped kale
In a slow cooker, combine chicken broth, water, tomato paste, onions, fennel, celery, beans, salt, tomatoes, bay leaf and thyme. In a nonstick skillet saute sausage, breaking into pieces until browned, 5 minutes. Drain on a paper towel-lined plates, then add to slow cooker. Cover and cook on high four hours. Stire in orecchiette and kale.
- 4 T. margarine spread
- 1 c. milk
- 8 oz. rotini, cooked and drained
- 2 c. cooked chicken
- 4 c. assorted frozen vegetables, thawed
- 2 1/4 c. finely shredded cheese
- 1/4 c. bread crumbs
- 1 T. Parmesan cheese
Preheat oven to 400. Combine 3 T spread, milk, rotini, chicken, vegetables and cheese in 8″ baking dish. Combine bread crumbs, Parmesan and remaining spread in small bowl. Sprinkle over top of casserole. Bake until heated through and crumbs are toasted, about 30 minutes.