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INGREDIENTS 1 (9-ounce) package refrigerated three cheese tortellini 1lb 3oz package brats (I used these) 2 tbsp unsalted butter 3 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 2 tbsp all-purpose flour 1 cup milk 1/2 cup heavy whipping cream 2 ounces cream cheese, cubed 1/4 cup grated parmesan cheese salt and pepper, to taste INSTRUCTIONS In large pot of boiling water, cook the tortellini according to package instructions, then drain and set aside. In a large saucepan, cook the brats until cooked through. Remove from pan, slice and set aside. Leave the juices from cooking the sausage in the pan, then add the butter and allow it to melt. Add the garlic and red pepper flakes and cook, stirring regularly, for about 1 minute. Add the flour and whisk until lightly browned, about one minute. Gradually add the milk and heavy whipping cream, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in the cheeses until melted. If you find the sauce is a little thick...

Ingredients 1 cup dry quinoa , rinsed 6 large bell peppers , assorted colors 1 1/2 tablespoona olive oil (or preferred oil) 1 medium onion , diced 8 oz mushrooms , chopped 3-4 cloves garlic , minced 1 tablespoon tomato paste 2 teaspoons chili powder 3/4 teaspoon smoked paprika 1/4 teaspoon cinnamon 1 1/2 teaspoons cumin 1 teaspoon oregano 1 teaspoon sea salt , more to taste fresh cracked pepper to taste 2 cups vegetable broth , low sodium 1 cup corn , fresh or frozen 1 15 oz can black beans , rinsed and drained Instructions To Prepare Peppers: Preheat oven to 400 °F. Wash and cut each pepper in half. If the pepper has a stem, try to leave it intact. Just carefully cut it down the middle, leaving a piece on each pepper halve (this helps the pepper keep its shape). Remove membranes and seeds. Brush a little oil inside each pepper, and sprinkle with salt and pepper. Place, cut-side up on a large rimmed baking sheet (line with parchment paper) Roast until peppers are slightly tender, about...

Ingredients 2 cups flour 2 cups sugar ½ cup butter 1 cup water 4 Tablespoons cocoa ½ cup shortening ½ cup buttermilk ½ teaspoon baking soda 2 eggs 1 teaspoon vanilla FROSTING ½ cup butter 6 Tablespoons milk 3 cups powdered sugar 1 teaspoon vanilla ? cup caramel sauce, I used caramel ice cream topping in the jar ADDITIONAL TOPPINGS 2½ cups toasted coconut, See instructions below for how to make it 7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel. I used a block of Peter's Caramel. ? cup evaporated milk ¾ cup milk chocolate chips 1 teaspoon shortening or oil Instructions Before making the cake, line an 18x13x1 inch cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet. Bake at 375 degrees F for 10 to 15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown. In a large mixing bowl, measure flour and sugar....

INGREDIENTS For Meatballs 1 1/2 lb ground beef lean 1/2 cup breadcrumbs I used Panko 1 egg 1/4 cup ketchup 1/4 cup mustard coarse grain 1 tbsp Worcestershire sauce 1 tsp seasoning salt 1/2 tsp pepper 1 tsp onion powder 2 tbsp olive oil for frying For Gravy 2 tbsp butter unsalted 1 large onion chopped 1 tbsp Worcestershire sauce 1 cup beef broth or chicken broth, low sodium or no sodium added 2 tbsp cornstarch 1/2 tsp seasoning salt 1 tbsp ketchup parsley for garnish For Mashed Potatoes 5 large potatoes peeled and chopped into 1 inch cubes 4 tbsp butter unsalted, 1/2 stick 1/4 cup skim milk add more if needed 1/4 cup cream cheese light 1/4 tsp salt or to taste 1/2 tsp white pepper or to taste INSTRUCTIONS Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. Shape into 1 inch meatballs. You should get about 40 meatballs. Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook. If you're using a...

Ingredients 3 1/2 cups milk chocolate chips 22 ounces 1/2 cup white chocolate chips 3 ounces 1 cup marshmallow fluff 3 sheets of graham crackers Instructions Melt 1 1/2 cups chocolate chips and spread the chocolate over a wax lined pan. Be careful not to make it too thin. (I used a 10 by 15 pan and didn't go all the way to the edge.) Place the first layer in the refrigerator for about a half hour. Melt the white chocolate chips in the microwave. Then pour in the marshmallow fluff and microwave for about 30 seconds. Quickly spread the marshmallow layer over the hardened first chocolate layer. Crumble the graham crackers and press them into the marshmallow layer. Refrigerate for 30 minutes. Melt 2 cups of chocolate chips and very gently spread it over the graham cracker layer. Put the bark in the freezer for about two hours. Take it out and break it apart. Keep refrigerated for good and more solid bark. Leave it out for slightly more delicious, but slightly more squishy bark. Source ...

Ingredients 1 1/2 oz Bourbon 1 oz Fresh Lemon Juice 3/8 oz Grade A Maple Syrup Dash of Rosemary Simple Syrup 1 Sprig of Rosemary Instructions Add bourbon, lemon juice, maple syrup and rosemary simple syrup to a cocktail shaker filled with ice. Strain mixture into a rocks glass filled with fresh ice. Garnish with rosemary sprig. Source :  http://beyondthebar.abcfws.com/spirits/5-easy-must-try-fall-cocktails

Ingredients Rosemary Syrup 3-4 sprigs fresh rosemary 2 cups water 1 cup honey Rosemary Champagne Cocktail (per drink) 1-2 tbsp rosemary syrup 2 tbsp blood orange juice any citrus can be substituted champagne or sparkling water for a mocktail rosemary sprig and blood orange slice for garnish Instructions Rosemary Syrup Combine the water and rosemary sprigs in a pot and bring to a boil. Reduce heat and let simmer for 15-20 minutes, then remove from the heat and let cool to room temperature. Strain out the rosemary sprigs. You should have about one cup of rosemary infusion left. Stir in the honey. Transfer to a jar, cover and store in the refrigerator until ready to use. Rosemary Champagne Cocktail Put 1-2 tablespoons of the rosemary syrup into each glass (depends on how sweet you want it). Then add the orange juice and stir a bit to combine. Fill the glass with champagne (or sparkling water for a mocktail), tilting the glass as you pour to minimize foamy bubbles. Garnish with a rosemary ...