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Chicken Empanada Cones

Ingredients:

1/3: cup water

2: teaspoons golden raisins

3: tablespoons LAND O LAKES® Butter

4: teaspoons agave sweetener or honey

1/3: cup fresh cilantro

3/4: cup chopped onions

1: tablespoon Pillsbury BEST® Unbleached Flour

1: can (18.5 oz) Progresso® World Recipes frijoles negros y jalapeño soup, drained, reserving liquid

2: cups diced cooked chicken breast

1/2: cup frozen corn, thawed

1/2: cup chopped roasted red bell peppers (from a jar)

1/2: teaspoon McCormick® Garlic Salt

1/4: teaspoon McCormick® Ground Cumin

1: teaspoon red pepper sauce

2: tablespoons cornmeal

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: cup salsa

1/2: cup sour cream

Chocolate-Orange Pastries

Ingredients:

1: package (3 oz) cream cheese, softened

2: to 3 teaspoons grated orange peel

1: Pillsbury® refrigerated pie crust, softened as directed on box

1/4: cup Smucker’s® Sweet Orange Marmalade

1/2: cup Hershey’s® Special Dark® chocolate baking chips

1: LAND O LAKES® Egg, beaten

2: teaspoons sugar

Ingredients
4 tablespoons butter
1 onion, finely chopped
1/4 teaspoon oregano
1 teaspoon salt
1 tablespoon flour
3 1/2 cups half and half
8 ounces (about 3 cups) dry macaroni, you can also use fusilli or penne pasta
2 cups sharp cheddar cheese, (do not use the pre-bagged kind because it contains cornstarch)

Capellini with Asparagus and Pancetta

Ingredients
1 pound angel hair pasta or capellini
12 ounces fresh asparagus, rinsed well and cut into one-inch pieces
1 large pinch salt
4 extra-large, free-range eggs
4 ounces diced pancetta or bacon
2 cloves large garlic, minced or grated
1/2 cup heavy cream
1 large handful Italian parsley,, finely chopped
salt and pepper to taste
shaved Parmesan cheese

Linguine with Clam Sauce

Total time: 20 minutes
Yield: Serves 6
Ingredients
4 tablespoons extra virgin olive oil
3 tablespoons butter
4 cloves garlic, finely chopped
1 shallot, finely chopped (or 1/3 cup finely chopped onion)
3 6.5-ounce cans chopped clams, drained, juice reserved (you should have about 1 1/2 cups of juice)
1/2 cup dry white wine (or chicken broth, if the wine flavor will trouble your kids)
2 teaspoons Worcestershire sauce
1/2 cup finely chopped parsley
Salt to taste
Freshly grated parmesan
1 pound of linguini, freshly cooked until just tender (be sure to salt the cooking water well)

Spaghetti Bolognese

Ingredients
1/2 pound ground beef
1 jar Pasta Sauce, (26 ounces)
1 teaspoon kosher salt , (or half as much table salt)
1 teaspoon sugar
2 tablespoons olive oil
2 cups water
1/2 pound Angel hair pasta, broken into thirds
2 cups baby spinach or chopped kale
freshly grated Parmesan cheese

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Prep Time: 20 minutes
Ready in: 20 minutes
Yield: 4 servings, 1 1/2 cups each
Ease of Prep: Easy
Recipe Ingredients
1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots , chopped
1 pound zucchini (about 3 small), very thinly sliced lengthwise (see Tip)
1 pint cherry tomatoes , halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Recipe Directions
Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.