Recipes from Amy's Shower

Ravioli with Pine nut Sage Sauce

1 pkg. frozen ravioli with cheese (Costco)
1 stick butter
1 clove minced garlic
1 c. pine nuts
1/2 - 3/4 c. fresh sage leaves
1/2 tsp. kosher salt
1 c. chicken broth
Grated parmesan cheese to taste

Cook ravioli in salted water as directed; drain. Meanwhile in a large skillet heat butter over medium until golden brown. Add garlic and nuts, saute for 2 minutes. Coarsely chop sage and add along with salt and broth. Cook for 1 minute more. Add ravioli, stirring to coat with sauce. Cook just to heat through. Place on serving platter and sprinkle with parmesan.



Spinach Artichoke Dip - I have to give the credit for this recipe to Keri Herrmann. It was the thing everyone loved most at the shower!

10 oz. frozen chopped spinach
15 oz. can artichoke hearts
8 oz. cream cheese
1 c. cream (or 1 c. sour cream)
1 1/2 c. grated parmesan
1 1/2 c. grated jack or mozarella cheese (save 1/2 c. for top)
1/4 c. diced onion
1/4 c. diced pepper (red is pretty)
1 Tbs. olive oil
1 garlic clove, minced
Dash Tabasco sauce (or red pepper flakes or cayenne)

Combine and heat in the oven (heat around 375 or 400) and cover with foil so you don't brown it.

Caprese Salad

6 large vine-ripened tomatoes
2 bunches fresh basil (you will need about 40 leaves) thinly sliced
1 ½ to 2 lbs. fresh mozzarella cheese, sliced ¼ inch thick
2 tsp salt
1 tsp freshly ground pepper
1 ½ c. extra virgin olive oil

Places slices on a platter, alternating tomato, basil, and mozzarella slices. Place in fridge up to 8 hours. About one hour before, sprinkle with salt, pepper, and drizzle with olive oil.

**I adapted this because I didn't want to buy fresh basil. I used grape tomatoes, fresh mozzarella pearls, and tossed it all in pesto.



Cider

1/4 cup packed brown sugar
1/2 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick 1/4 teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel
2 quarts apple cider



World’s Greatest Cream Cheese Brownies

Filling:
One 8-ounce package cream cheese, softened
¼ c. sugar
1 large egg
½ teaspoon vanilla extract

Brownie Batter:
1 c. unsalted butter, softened and cut into chunks
2 c. sugar
4 large eggs
1 c. unsweetened cocoa powder
1 c. unbleached all-purpose flour

Frosting:
1 c. sugar
5 Tbsp. usalted butter
1/3 c. milk
One 6-ounce package semisweet chocolate chips

To make filling, put ingredients in a mixer and mix until smooth. Remove from the work bowl and set aside. Preheat oven to 350 F. Coat a 9x13 baking pan with nonstick cooking spray. To make batter, combine the butter, sugar and eggs a mixer and mix until smooth. Add the cocoa, mix, and then add the flour and mix until combined.

Spread half of the chocolate batter over the bottom of the prepared pan; dot with the cream cheese filling, then top with the remaining chocolate batter, and swirl the batter and filling with a spatula. Bake until a skewer inserted into the center comes out with some crumbs adhering to it, 35-40 minutes.

To make frosting, combine butter, sugar, and milk. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from the heat and stir in the chocolate pieces until smooth. Pour over the warm brownies. Let cool on a rack for 10 minutes and, while still warm, cut into twenty-four 2-in squares. Can refrigerate for up to two days—remove one hour before serving to bring it to room temp.