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March Recipes


Stewed tomatoes and oregano give this macaroni and cheese casserole a unique touch, plus it is ready in a snap!

2     Cups Shell Macaroni (uncooked)

1/4  Cup Sharp Cheddar Cheese (grated)

1/4  Cup Monterey Jack Cheese (grated)

1/4  Cup Provolone Cheese (grated)

1/2  Cup Sour Cream

1     Can (15 oz.) Diced Stewed Tomatoes (drained)

1     Tbsp. Unsalted Butter

2     tsp. Fresh Oregano

Preheat oven to 350 degrees F. Cook macaroni according to package instructions, drain, and transfer to a 2 quart casserole dish. Stir in remaining ingredients and bake until bubbling, about 30 minutes. Serves: 6


4 Boneless Pork Chops, 1/2" thick

1 Tbsp Olive Oil

1 Cup Parmesan Cheese

1 Cup Italian Bread Crumbs

1 tsp. Black Pepper

1 tsp. Garlic Powder

On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes. Serves: 4


Ground sausage and tomato make this a meal in one!

2    Tomatoes (thinly sliced)

2    Links Italian Sausage (cut from casing, browned)

4    Tbsp. Butter

1/3 Cup Flour

2    Cups Milk (not skim)

      Bay Leaf

      Pinch Nutmeg

1    lb. Macaroni

1    Cup Cheddar Cheese (shredded)

1    Cup Mozzarella Cheese (shredded)

1/4 Cup Romano Cheese (grated)

1    Tbsp. Fresh Oregano (chopped)

1    tsp. Olive Oil


Cook sausage in a frying pan over medium heat, using the back of a wooden spoon to break meat into bite-sized pieces. Cook pasta in salted water to almost al dente. Drain and put in large mixing bowl. Lightly grease a 9x12 baking dish. Heat milk, bay leaf and nutmeg in pan, very slowly making sure not to bring milk to a boil or scald.

Meanwhile melt butter in another sauce pan. Add flour and cook roux till medium brown color appears, whisking constantly, about three minutes. Add warm milk to roux (remove bay leaf) and whisk till thick and bubbly, about 4-5 minutes. Remove from heat and add cheddar and mozzarella. Mix till cheese melts into sauce. Add salt and pepper to taste. Pour cheese sauce over pasta and sausage and mix till even. Spoon into baking dish and spread out evenly. Top with sliced tomatoes. Sprinkle with black pepper and drizzle with olive oil. Dust with Romano and oregano.  Bake at 400 degrees till cheese is browned on top, about 20 minutes.


16  oz. Uncooked Spaghetti

1/2 lb. Bacon (cut into bite sized pieces)

1    lb. Lean Ground Beef

1    Medium Onion (chopped)

4    Garlic Cloves (minced)

1    Tbsp. Worcestershire Sauce

3    tsp. Hot Sauce (or to taste)

1/2 Cup Beef Stock

1    (15 oz.) Can Tomato Sauce

1    (14.5 oz.) Can Diced Fire Roasted Tomatoes

2    tsp. Brown Sugar

      Salt and Pepper

8    oz. Sharp Cheddar Cheese (shredded)

4    or 5 Green Onions (chopped)

Cook pasta in salted water to al dente, according to the package directions. Drain.

Preheat a large skillet (or Dutch oven if you don't have a large enough skillet) over medium high heat. Cook bacon until crisp, stirring frequently. Remove bacon to a paper towel lined plate and set aside. Drain all but 1 to 2 Tablespoons of bacon drippings from pan.

Return pan to heat and cook ground beef in reserved drippings until browned. Use your spoon to break the beef into small pieces as you cook it. Once browned, stir in onions and garlic and cook until they are soft. At this point, season to taste with some salt and pepper.

Stir in the Worcestershire Sauce, hot sauce and beef stock and allow to heat through a few minutes while stirring and scraping up any browned bits on the bottom of the pan.

Add in the tomato sauce, fire roasted tomatoes and sugar and stir to combine. Allow this to completely heat through then once again check seasonings. Add additional salt, pepper or even hot sauce to taste.

Add in the cooked and drained spaghetti and about half the bacon to the sauce and mix together.

Top each serving with cheddar cheese, green onions and remaining bacon. Enjoy!!


13     Tbsp. Butter (no substitutes, 1 stick + 5 Tbsp.)

6 1/2 oz. Unsweetened Chocolate (coarsely chopped)

1 1/2 Cups Cake Flour (sifted, or all-purpose flour)

3/4    tsp. Baking Powder

1/2    tsp. Salt

4       Eggs

2       Cups Sugar

1 1/4 tsp. Vanilla

1 1/4 Cups Walnuts (toasted, coarsely chopped)

Grease a 13x9x2 inch baking pan; set aside. In a heavy, small saucepan, heat the butter and chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool. In a small bowl, stir together flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes or until lemon-colored and fluffy, scraping sides of bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add flour mixture. Beat on low speed until combined, scraping sides of bowl. Stir in walnuts. Spread the batter in the prepared pan. Bake in a 325 degree F oven for 30 minutes or until brownies appear set. Cool in pan on a wire rack. Makes 15 servings.


Yield: 24 cupcakes

1   lb. (4 sticks) Unsalted Butter

2   lbs. (2 boxes) Confectioners' Sugar

     Pinch Salt

24 Devil's Food Cupcakes (or your choice)

2   Tbsp. Milk

2   to 3 tsp. Almond Extract

     Green Food Coloring

5   Licorice Wheels


Combine the butter, sugar and salt using an electric mixer on low speed until mostly incorporated. Add the milk and almond extract, increase the speed to medium-high and mix until light and fluffy.

Take 3/4 cup of the frosting and reserve. Take 1 cup of the frosting and add 8 to 10 drops of green food coloring to make a grassy color and reserve. Fill a pastry bag or re-sealable plastic baggy with the remaining frosting and snip a 1-inch corner off the bag.

To make the body: Place 5 of the cupcakes in a line. Nestle 4 cupcakes above the line and 4 more cupcakes below the line, making them touch so you have a rough oval shape. Top each cupcake with a swirl of white frosting from the piping bag. Then pipe smaller peaks to fill all of the spaces between the cupcakes.

To make the head: Put 3 cupcakes together in an upside-down triangle. Spread with 1/2 cup of the reserved white frosting so that all of the cupcakes are connected.

To make the ears: Cut 1 cupcake in half, paper and all. Set each half, cut-side in, on either side of the bottom of the triangle. Spread 1/2 tablespoon of white frosting on top. Cut 1 licorice wheel in half and place, cut-side in, on each half cupcake. Now, pipe little swirls all over the top third of the head and around the outsides of the licorice ears. Nestle the head into the shoulder.

To make the face: Peel off a 3-inch strip of licorice. Pull apart into 2 strands and cut into 1-inch lengths. Place 2 of them on the head for eyes. Make a Y shape with 3 pieces and place so the bottom point is centered at the bottom edge of the face. Discard (or eat) the fourth piece.

To make the legs: Put 2 cupcakes into the first and third gaps on the bottom row of the body. Spread some frosting on each cupcake. Top each leg with a whole licorice wheel. Cut another wheel in half place one half under each wheel for the hooves.

To make the grass: Line the remaining 5 cupcakes horizontally under the legs. Spread half of the green frosting in an even layer along the cupcakes, covering and connecting them.

Next, fill the reservoir of a garlic press with some of the remaining the green frosting. The frosting is easiest to work with at cool room temperature. Press, attaching the frosting to each cupcake, while pulling upward to create grass. Repeat using the rest of the frosting until all of the cupcakes are covered.

Recipe From: Food Network Kitchens


Pineapple and mustard are combined to create a sweet, savory glaze and sauce to complement every slice of ham right down to the last morsel!

2    Medium Pineapples (peeled lengthwise, cored, and cut crosswise into 1/4 inch thick slices)

3    Cups Sugar

2    Cups Water

1/4 Cup Country-style Mustard

1    Smoked (bone-in ham, 10 pounds, trimmed of excess skin and all but a 1/4 inch layer of fat)

40  Whole Cloves

1    Cup Dry White Wine (or apple juice)

      Mustard Greens (for garnish, optional)

Bring pineapples, sugar, and water to a boil in a large saucepan. Reduce heat; simmer, skimming foam. Cook until pineapples are translucent and mixture has reduced to 4 cups, 60 to 80 minutes. Transfer to a large bowl; let cool. Stir in mustard. (Glaze will keep, covered and refrigerated, for 3 days.)

Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4 inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine (or apple juice) over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.

Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, basting occasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple. Garnish with mustard greens if desired.

Serves 10


Each muffin cup flares slightly, so stack slices from ends of potatoes in the bottom and use wider slices from the middle of the sweet potato at the top. This is also great with Gruyère instead of mozzarella.

1 1/2 lbs. Small Sweet Potatoes (peeled and thinly sliced)

2        tsp.  Fresh Thyme (chopped, divided)

1       Cup (4 oz.) Freshly Shredded

         Mozzarella Cheese (divided*)

2/3    Cup Heavy Cream

1       Garlic Clove (pressed)

1/2    to 3/4 tsp. Salt

1/4    tsp. Freshly Ground Pepper

         Garnish: Fresh Thyme

Preheat oven to 375 degrees. Layer half of sweet potatoes in a lightly greased 12 cup muffin pan. Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)

Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).

Bake at 375 degrees, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.

Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Transfer to a serving platter. Garnish, if desired. Yield: Makes 12 servings

*Gruyère cheese may be substituted