White chocolate cherry fudge

Line an 8" square baking pan with foil or waxed paper, making sure it extends to the top of the pan. Spray lightly with nonstick spray.

In a medium bowl, combine:

4 oz. softened cream cheese

1/2 cup powdered sugar Blend well.

Add: 12 oz. melted white chocolate

1/2 c. dried cherries OR cranberries (I used Montmorency dried cherries from Trader Joe's - they're chewy & tart)

1 teasp. grated lemon peel

(1 c. coarsely chopped walnuts, if desired)

Mix well and spread into prepared pan. Refrigerate for one hour, until firm. Remove fudge from pan by lifting foil. Cut into squares & serve chilled or at room temperature.

Autumn Risotto

Ingredients:

1/2 cup extra-virgin olive oil

1 cup finely chopped onion

1 tablespoon chopped garlic

2 cups arborio rice

1 cup dry white wine

About 6 cups of HOT chicken stock

1 butternut squash: one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and sauteed in a Tblsp. oil and a Tblsp. butter until tender

1/2 cup grated Parmesan

4 tablespoons unsalted butter, cut into small pieces

salt

freshly ground pepper

shaved parmesan (for garnish/topping)

Directions:

In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil. Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed. Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed. Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Season with salt & fresh ground pepper. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls & garnish the top with shaved parmesan.

Sausage and Mushroom Risotto

Ingredients
1/2 Lb Sweet Italian Sausage, Bulk (casing removed) crumbled
2Tbsp Olive Oil

2 cloves Garlic, finely chopped
1/2C Onion, diced
1/4C Sweet Pepper, finely diced
1C Mushrooms, stems removed and thinly sliced
1 Tbsp Basil, chopped
1 1/2C Arborio Rice
4C Beef stock
1/2C Heavy Cream
1/2C Parmesan, grated
salt and black pepper to taste

In a large skillet brown sausage
Drain
Add Oil,Garlic, Onion, Pepper, Mushrooms and Basil.
Toss well and cook over medium heat till veggies begin to tender.
Add rice and mix well till rice is coated with oil.
Heat about one minute and add with a ladle enough of the beef stock to just cover rice mixture.
Bring to boil stirring often.
As stock is absorbed add stock one ladle at a time to keep rice just covered in liquid for about 15 to 20 minutes until rice is tender to your taste.
Lower heat, add cream and cheese and stir until creamy.
Remove from heat, season and serve.

Makes 4 full meal servings.

Chocolate thumbprints

Heat oven to 350 degrees.

In a mixing bowl, cream together thoroughly:
1 cup softened butter with 1 cup powdered sugar.
Mix in 2 teasps. vanilla extract
Gradually stir in 2-1/2 cups flour

On parchment lined baking sheets, roll dough into balls (use 1 tblsp. or a bit more of dough), making balls around 1-1/4" rd. Place them at least an inch apart.

Bake the balls for 10 minutes. Remove from oven and using your thumb (I use the wooden handle of my pizza cutter, which is approx. 3/4" diam.), make a good sized dent in the center of each cookie ball - make sure you don't go all the way to the bottom!

Return the cookies to the oven and bake another 10 minutes. Remove from oven and slide parchment to counter or table top and allow cookies to cool completely.

For the filling:
In a heavy saucepan over LOW heat, melt:
1-1/4 cup semi sweet chocolate
2 tblsp. butter
2 teasp. corn syrup
Stir until melted - turn off heat immediately when the chocolate is fully melted, stir well and allow to cool slightly.

Using a small spoon, fill each cookie dent with chocolate filling. Cool completely - it'll take a while.

Broccoli cheese soup

In a large stockpot, melt 2 Tblsp. butter. Add 1 medium chopped onion, 1 cup diced celery, 2-3 cups diced broccoli stems (reserve the thinner stalks/tips) and 1 large grated carrot. Saute (covered) for 10 minutes, stirring occasionally, until wilted.

To the pot, add 2 quarts chicken (or vegetable) stock. Add 6 cups (more or less - depending on how much broccoli you have - chopped broccoli stalks/tips). Season with salt (to taste) and a generous tsp. (or more) of ground black pepper & bring to a simmer. Simmer, covered, for 45 minutes, or until broccoli is tender.

With a potato masher, an immersion blender (if you don't have one, GET one - they're fabulous!!!) or with a blender, mash the broccoli until it's pureed as thick or as smooth as you like.

To the broccoli soup, add approximately 1-1/2 cups heavy cream. Make sure the heat is low so it doesn't scorch on the bottom. Continue stirring. If you want the stock thicker, add a few Tblsp. (or more) of instant mashed potato flakes. When the consistency is to your liking, taste to see if it needs more salt/pepper. Add several cups of grated cheddar or co-jack cheese, stirring so that it melts evenly in the soup.

ITALIAN RICOTTA COOKIES

Ingredients
1/2 lb. butter
2 c. sugar
1/2 tsp. salt
1 lb. Ricotta
2 eggs
1 tsp. vanilla
Grated rind of 1 orange
4 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
Cream butter; add sugar and continue creaming. Add egg and Ricotta and vanilla; beat well. Sift together flour, baking powder and baking soda, salt; add to batter.
Drop about a teaspoon of dough on ungreased baking sheet. Bake at 350 degree oven about 10 minutes until edges are lightly browned. Cool.
FROSTING:
2 c. confectionery sugar
1/4 c. butter
3 tbsp. milk
1/2 tsp. vanilla
Mix well and put on top of cookies and sprinkles.

Italian lemon Cookies

Preheat oven to 350 degrees.

In a mixing bowl, combine

1/2 cup softened butter

1/2 cup sugar

3 eggs

Beat together well, making sure eggs are totally incorporated.

Add:

1 Tblsp. grated lemon zest

2 Tblsp. fresh lemon juice

Mix together 3 cups flour with 3 teasp. baking powder and slowly add to the butter mixture, making a workable dough.

Scoop up dough to make balls approx. 1-1/2" in diameter and place 1" apart on lightly sprayed (nonstick spray) baking sheets.

Bake for 8-10 minutes until slightly firm but not golden. Cool cookies completely before spreading them with icing.

Icing:

4 Tblsp. soft butter

2-1/2 cups powdered sugar

1 Tblsp. grated lemon zest

enough fresh lemon juice to make a spreadable icing (be careful not to make it too runny- add a little bit at a time)

Spread over cooled cookies and let set until icing firms up.

Mango Avacado Salsa

Ingredients:
1 Mango, diced
1 Avacado, diced
1/2c Sweet onion, diced
2 cloves Garlic, chopped
1 med Jalapeno, seeded and finely diced
1 small Red Chile, (hot serrano or finger pepper,) seeded and chopped
1/4c Crushed pineapple with juice
1 med Roma tomato, diced petite
1/2c Cilantro, chopped
Juice of 1/2 lemon
Salt and Pepper to taste

Prepare:
Mix all ingredients in bowl
Serve at room temp or chilled
Store in refrigerator up to 3 days, but use this up.
The avacados will tend to darken, the lemon juice will slow this process but use it within a few days.
Great with grilled fowl or fish. I served it with tostada shells and a bacon and cheese omlette.

Marinara Sauce

Marinara Sauce is the most basic Red Pasta Sauce. You can add cooked meat to it to make it a meat sauce such as Sausage or Meatballs or even browned ground beef. Everyone makes it slightly different and it's all good. Here is my basic marinara sauce. I think I do it different from everyone but it works for me. My family loves it and it's fast and easy. For some dishes I like a chunky sauce but usually I make it smooth.
This is not Red Gravy, this is a basic Sauce.

Ingredients:
1/4 c Olive Oil
3 cloves Garlic, minced
1 small Onion, Chopped
1/4 c Wine, (I use a red table wine such as Chianti)
1 Tbsp Sugar (sugar will help to neutralize the acids from tomatoes)
2 Tbsp Chopped sweet basil or 1 tsp dried
2 28oz cans Tomatoes, whole or diced. (for chunky sauce) Blend in blender for a smoother sauce.
(Leave tomatoes as is if you like your sauce chunky. I personally like to put the tomatoes into the blender for a few seconds before cooking. I don't know why but to me it has a better texture and flavor than using ground tomatoes.)

In a large saucepan or dutch oven heat garlic till slightly tender.
Add onion and cook till tender
Add wine and simmer for 2 - three minutes
Add tomatoes and bring to boil, stirring frequently. About 10 minutes.
Add basil and sugar and stir
Reduce heat and simmer uncovered for at least 15 minutes, stirring frequently
Salt and Pepper and Garlic Powder to taste and some crushed red pepper if desired.

Use for recipes or serve over pasta or bread. Add a little oregano for pizza sauce.
Enjoy.

Chocolate Cappuccino Shortbread

Preheat oven to 325 degrees - have ready 2 baking sheets lined with parchment paper.

Cream thoroughly:
1 cup soft butter
1 cup powdered sugar
1 teasp. vanilla

Mix dry ingredients (below) together and then add them to the butter mixture:
1-1/4 cup flour
1/3 cup cornstarch
1 heaping tsp. espresso powder OR instant coffee
1/3 cup unsweetened cocoa powder

Make sure everything is mixed thoroughly. Divide dough into 4 equal portions. Roll each portion into a ball. Between 2 sheets of waxed paper, pat the ball into a 5-6" circle (about 1/4-1/3" thick) - carefully transfer the rounds onto opposite sides of the baking sheets. Score the rounds into 8 wedges, using a sharp knife.

Bake at 325 degrees for 23-25 minutes, or until the shortbread feels firm to the touch. Score each round again, cutting them through. Let cool completely on the parchment paper (slide onto wire cooling racks). Cut or break apart the wedges once they're completely cooled.

Melt white chocolate (Ghirardelli or other white chocolate coating) - use as little or as much as you'd like, depending on how chocolate-y you want these wedges. You can also leave them plain. Either dip the ends of the wedges into the chocolate or with a spoon or pastry bag, drizzle chocolate over the wedges.