Butternut Squash Penne

I just made this for dinner for the first time. It's delicious! A little extra prep time up front, but it comes together quickly. I used pepper bacon for an extra smoky flavor.

Ingredients:
4 slices bacon, cut into 1/4 inch pieces
8 large fresh sage leaves, plus 1 tablespoon minced
1 butternut squash (about 2 lbs), peeled, seeded and cut into 1/4 inch dice
1 tablespoon unsalted butter
6 scallions, sliced thin
1/4 teaspoon nutmeg
1 teaspoon sugar
salt and pepper
2 cups chicken broth
1 pound penne
2 tablespoons grated Parmesan, extra for serving
4 teaspoons fresh lemon juice
1/2 cup sliced almonds, toasted

Directions:

• Cook bacon over medium heat until crisp, about 8 minutes. Add whole sage leaves and cook one minute more. Strain mixture through fine-mesh strainer into small bowl, reserving bacon fat and bacon mixture separately.
• Return skilled to high heat and add 2 tablespoons reserved bacon fat (add olive oil if necessary). Add squash in an even layer and cook, without stirring, until beginning to caramelize, 4-5 minutes. Continue cooking, stirring occasionally until spotty brown, 3-4 minutes.
• Add butter and allow to melt. Add scallions, nutmeg, sugar, 1/2 teaspoon salt, 3/4 teaspoon pepper, and minced sage. Cook stirring occasionally for 3 minutes.
• Add broth and bring to a simmer; cook until squash is tender, 3 minutes longer.
• Meanwhile, cook pasta according to directions in Dutch oven over high heat. Drain and transfer back to Dutch oven.
• Add squash mixture to pasta; stir in 2 tablespoons Parmesan, lemon juice and reserved bacon. Add toasted almonds and additional cheese when serving.

Servings: 4-6

Snickerdoodles

A classic cookie that never goes out of style!

Ingredients:

1 cup shortening
1 ½ cups sugar
2 eggs
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon soda
½ teaspoon salt
sugar
cinnamon

Directions:

• Beat shortening and sugar until fluffy. Add eggs one at a time beating well after each addition.


• Combine flour, cream of tartar, soda and salt. Gradually add to wet ingredients; beat until combined.


• Roll into 1 1/4 inch balls. On waxed paper, combine 1 tablespoon each of sugar and cinnamon. Roll balls in sugar/cinnamon. Bake on greased cookie sheets at 400 degrees for 10 minutes.


• Store in tightly covered container with a torn slice of bread to retain moisture in the cookies.

Servings: 4 dozen

Key Lime Cheesecake

I don't really care for cheesecake, but I love key lime pie. This recipe is the best of both desserts.

Ingredients:
1 1/2 cups graham cracker crumbs
¼ cup sugar
6 tablespoons butter, melted
2 envelopes unflavored gelatin
1 cup key lime juice
1 ½ cups sugar
5 eggs, beaten
2 teaspoons grated lime peel
1 teaspoon vanilla
2 ½--8oz pkgs cream cheese, softened
6 tablespoons butter, softened
2/3 cup whipping cream, stiffly whipped

Directions:

• Preheat oven to 325 degrees. Combine first 3 ingredients to make a crust. Press into bottom and a little up the sides of 9 inch springform pan. Bake 6 minutes; cool.
• In a saucepan, sprinkle gelatin over lime juice, soften 1 minute. Stir over low heat until gelatin is dissolved.
• Stir in sugar, eggs, and lime peel. Cook over medium heat, stirring constantly, 7 minutes. Do not let mixture boil. Stir in vanilla.
• Remove from heat; cool slightly. Strain.
• Beat cream cheese and butter until smooth. Gradually beat in gelatin mixture until well blended. Cover and refrigerate 1 hour.
• Fold whipped cream into cream cheese mixture. Pour mixture into prepared crust. Refrigerate 8 hours or overnight.
  

Chicken and Dumplings

Thick and filling, this dish is more stew than soup. Plenty of veggies makes it a meal all in one bowl!

Ingredients:

5 cups chicken broth

2 pounds boneless, skinless chicken breasts

5 tablespoons butter

4 carrots, peeled and sliced 1/4 inch thick

1 large onion, chopped fine

1 teaspoon salt

3 medium garlic cloves, minced

6 tablespoons flour

3/4 cup dry sherry

1/3 cup heavy cream

1/2 teaspoon dried thyme

2 bay leaves

1/2 teaspoon black pepper

8 ounces frozen peas

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/3 cups heavy cream

Directions:

• Bring broth to simmer in Dutch oven or high heat. Add chicken and return to simmer. Cover, reduce heat to med-low and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with foil. Transfer broth to large bowl


• Return empty Dutch oven to med-high heat and melt butter. Add carrots, onion, and salt; cook until softened, about 7 minutes. Stir in garlic, and cook 30 seconds. Stir in flour and cook stirring frequently for 1 minute.


• Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves, and pepper. Bring to a boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.


• Stir flour, baking powder, and salt together in large bowl. Stir in cream until incorporated. Roll into large walnut-sized balls of dough.


• Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew with peas.


• Add dumplings to stew; reduce heat to low and cook covered until dumplings have doubled in size, 15-18 minutes.

Servings: 6-8

Cincinnati Chili

When I first moved to Cincinnati twenty years ago, Cincinnati chili was only served in local chili parlors. It's a unique taste, but everyone in Cincinnati has their "way" of enjoying it. A two-way is chili over spaghetti. A three-way is topped with mounds of cheese. A four-way is topped with kidney beans or chopped raw onions, and a five-way is the works!

Ingredients:
1 tablespoon vegetable oil
2 medium onions, chopped fine
1 medium glove garlic, minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cinnamon
salt
3/4 teaspoon black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups canned tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 pounds 85-90% lean ground beef

Directions:

• Heat oil in Dutch oven over med-high heat. Cook onions until soft and browned around edges, 7-8 minutes.
• Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper and allspice. Cook until fragrant, about 1 minute.
• Stir in broth, tomato sauce, vinegar and sugar.
• Add beef and stir to break up meat into small pieces. Bring to a boil; reduce heat to med-low and simmer until chili is deep brown and slightly thickened, 15-20 minutes.
• Season with salt and serve with spaghetti, cheddar cheese, onion and kidney beans.

Servings: 6-8