Easy Bacon Mac & Cheese

This creamy mac 'n cheese with bacon, red bell pepper, and a bread-crumb topping is ready to serve in 30 minutes.

Prep: 10 min
Ready in: 30 min

Ingredients:

3 cups uncooked penne pasta
1 (18 ounce) can Progresso™ Recipe Starters™ creamy three cheese cooking sauce
1/2 cup milk
1/4 teaspoon bottled minced garlic
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup shredded American cheese loaf
1 (2.5 ounce) package cooked real bacon pieces or bits
1/2 cup diced red bell pepper (optional)
Italian style panko crispy bread crumbs (optional)

Southern Cornbread Stuffing

Total Time: 1 hr 50 min
Prep: 30 min
Cook: 1 hr 20 min
Yield: 6 to 8 servings
Level: Easy


Ingredients:

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Mushroom Risotto

Prep time: 10 minutes
Cook time: 45 minutes

The recipe calls for risotto rice, Italian rice varieties that are high in a particular type of starch, with grains that are shorter and fatter than most other rices: Arborio, Carnaroli and Vialone Nano are the most famous varieties. The high starch content of these rices yields a creamy texture when cooked.


Ingredients:

2 Tbsp butter
2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup brandy, vermouth, or dry white wine
5-6 cups chicken stock* (use vegetable stock for vegetarian option)
1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
1 3/4 cups arborio rice or other risotto rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley or chives

*If cooking gluten-free, use homemade stock or gluten-free packaged stock.

Vegetarian Spinach and Mushroom Lasagna

Prep time: 20 minutes
Cook time: 1 hour, 45 minutes


Ingredients:

1 1/2 pound cremini mushrooms, roughly chopped
1/2 pound shiitake mushrooms, roughly chopped
Salt
1 generous cup of chopped onions
1/4 cup olive oil plus more for keeping the noodles from sticking to each other
4 cloves garlic, chopped (about 4 teaspoons)
1 6-ounce can tomato paste
2 cups tomato sauce
1 28-ounce can crushed tomatoes (I recommend Muir Glen brand with added basil)
1 cup water
1 Tbsp dried thyme
1/2 teaspoon red pepper flakes
1 Tbsp sugar
2 10-ounce boxes frozen chopped spinach, thawed, squeezed in clean towel of excess moisture
1 lb lasagna noodles (16 to 20 noodles)
1 15-or-16-ounce container of ricotta cheese
1/4 cup chopped fresh basil
1/4 pound pecorino or parmesan cheese, grated (about 1 cup)
1 pound shredded mozzarella cheese (about 4 cups)

Special equipment needed: 1 large casserole pan, preferably 10x15-inches

Note: If fresh basil is not available for layering in the casserole, add 2 teaspoons of dried basil to the sauce.

Baked Brie

Makes: 12 servings
Yield: 2 rounds
Prep: 30 mins
Bake: 400°F 20 mins
Stand: 10 mins

Ingredients:

1/2 17.3 ounce package frozen puff pastry sheets, thawed (1 sheet)
2 tablespoons jalapeno pepper jelly, apple jelly, or apricot jelly
2 4 1/2 ounces rounds Brie or Camembert cheese
2 tablespoons chopped nuts, toasted
1 egg, slightly beaten
1 tablespoon water
Apple and/or pear slices