20 ears fresh corn, cut off the cob
1 qt hot water
2/3 cup sugar
1/2 cup butter, cubed
2 tsp salt
1. In a stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer uncovered for 5-7 minutes, stirring occasionally.
2. Transfer to large shallow containers; cool, stirring occasionally.
3. Freeze in resealable plastic freezer bags or freezer containers, allowing headspace for expansion.
Makes 3 quarts.
1 lb ground sausage
3-4 cloves garlic, minced
1 can (28oz) diced tomatoes, undrained
3/4 cup water
1/4 tsp black pepper
8 oz angel hair pasta
1 container (8oz) Philadelphia Cream Cheese
1/2 cup of one of the following liquids: chicken broth, heavy whipping cream, or half-and-half
2 tsp Italian herb blend
1/4 cup grated Parmesan cheese
2 tbsp thinly sliced fresh basil
1. Cook sausage in a large skillet over medium heat, 5 minutes or until evenly browned, adding garlic for the last minute.
2.Over low heat, put the 1/2 cup of selected liquid and the cream cheese in a small pot. Allow cream cheese to melt into liquid, gently stirring often. Once melted, stir in the 2 teaspoons of Italian herbs. Remove from heat.
2. Add tomatoes, water and pepper to sausage; stir. Bring to a boil. Cover and reduce heat slightly. Simmer for 6 minutes, stirring halfway through.
3. While sausage and tomatoes are simmering, cook pasta according to package directions.
4. Add cream cheese sauce, Parmesan and basil to sausage mixture. Cook and stir 2-3 minutes, until cooking creme is heated through.
5. Drain pasta and return to pot. Add sausage mixture and mix thoroughly so sauce is evenly distributed.
Serves 6.
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup pine nuts, hazelnuts or walnuts
3-4 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
1 tbsp lemon juice or juice from 1/2 a lemon
1. Combine the basil in with the nuts, pulse a few times in a food processor. (If you are using walnuts or hazelnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic and lemon juice, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
3. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Note: If freezing, do not add the cheese until you've thawed it to use as the cheese does not freeze well.
2.5 lbs red potatoes, cut into bite-sized pieces
1 package uncooked bacon, cut into bite-sized pieces
1 medium onion, diced
2-3 stalks of celery, sliced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 tsp salt
1 tsp black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
shredded cheese
crumbled crispy bacon
chopped green onions or chives
sour cream
1. In large pot, boil potatoes in water 10 minutes. Drain and set aside.
2. In a sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more.
3. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
4. In a large stock pot, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. Meanwhile, in small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.
5. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, potatoes, bacon (reserve some for garnish if desired), celery, onions and cream. Simmer until potatoes and bacon are heated through.
6. Serve garnished with sour cream, cheese, bacon bits and green onions/chives, if desired.
Serves 6-8.
Notes: This recipe freezes well. End at Step 5. Garnish after reheating.
1/2 cup chopped onion
2 cloves garlic, minced
2 tsp oil
15 oz fresh baby spinach, rinsed
4 oz cream cheese, cubed
1 pkg (6oz) KRAFT "Fresh Take" Cheddar Jack and Bacon Cheese Breadcrumb mix, mixed together
1. Preheat oven to 350. Spray 9" pie plate with cooking spray.
2. Cook onions and garlic in oil in large skillet over medium heat 3 minutes, stirring frequently. Add spinach, cook and stir 4 minutes or until just wilted. Drain; return to pan.
3. Add cream cheese and half the breadcrumb mixture to spinach; mix well. Spoon into pie plate. Top with remaining breadcrumb mixture.
4. Bake 10-12 minutes or until heated through and topping is golden brown.
Serves 4-6.
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