"MEXICAN HOT CHOCOLATE"

From Tyler Florence

3 ounces Mexican chocolate or bittersweet chocolate
3 cups milk
2 tablespoons sugar
pinch salt
miniature marshmallows, for serving
6 cinnamon sticks, for serving

Using a sharp knife, break chocolate into pieces.  In a saucepan, combine the chopped chocoate, milk, sugar and salt over medium-low heat.  Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.

Remove from the heat and froth the chocolate milk with a mini whisk.  Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers.  YIELD:  6 servings

"HOMEMADE APPLESAUCE"

From The Barefoot Contessa Cookbook by Ina Garten

zest and juice of 2 large naval oranges
zest and juice of 1 lemon
3 pounds granny smith apples (6 to 8 apples)
3 pounds sweet red apples, such as Macoun, McIntosh or Winesap (6 to 8 apples)
1/2 cup light brown sugar, packed
1/4 pound (1 stick) butter
2 teaspoons ground cinnamon
1/2 teaspoon allspice

Preheat oven to 350 degrees.

Place the zest and juice of the oranges and lemon in a large bowl.  Peel, quarter and core the apples and toss them in the juice.  Pour the apples and juice into a nonreactive Dutch oven or enameled iron pot.  Add the brown sugar, butter, cinnamon, and allspice and cover the pot.  Bake for 1 1/2 hours, or until all the apples are soft.  Mix with a whisk until smooth.  Serve warm or at room temperature.  YIELD:  2 1/2 quarts

**You can add the peels of 2 red apples during cooking because they give the finished applesauce a nice rosy color.  Fish out the peels after the apples are cooked.

**Don't be intimidated by all the chopping -  it's really worth it.  It makes a lot so you can share. :)

"MEXICAN STUFFED SHELLS"

You can make this and keep in the freezer until you need it.

1 pound ground beef, lean
1 16 oz. jar salsa
1 8 oz. can tomato sauce
1 cup corn, canned or frozen
1 4 oz. can diced green chiles
1 12 oz. jumbo pasta shells, cooked
1 cup shredded cheddar cheese
1 cup shredded jack cheese
sour cream

Mix the cheddar and jack cheeses (Most of the time I just buy a bag of Colby Jack - it's easier).

Cook the beef and drain thoroughly.  Stir in the salsa, tomato sauce, corn, chiles and 3/4 cup of the shredded cheee.

Stuff the cooked shells with the filling and place in a casserole pan or aluminum tin (sprayed with non-stick cooking spray).  After the shells are stuffed, top with remaining cheese.  If freezing, cover with foil and store in the freezer.

If not freezing, preheat oven to 375 degrees.  Bake for 30 minutes or until hot throughout.  Serve with sour cream.

If frozen, thaw before heating.

"OVEN-BAKED RISOTTO"

From Everyday Food Magazine

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cups short-grain rice, such as arborio
1/4 cup dry white wine or water
1/2 cup chicken stock or reduced-sodium canned broth
salt and pepper
1 tablespoon butter
1/4 cup grated parmesan
2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 425 degrees.  In an oven-proof saucepan or Dutch oven, heat oil over medium-high heat.  Add onions, and cook, stirring, until it begins to soften, 2 to 3 minutes.  Add rice and cook, stirring to coat grains with oil, about 1 minute.

Stir in wine and cook until completely evaporated, about 1 minute.  Stir in stock, 1 1/2 cups water, 3/4 teaspoon salt, and 1/8 teaspoon pepper; bring to a boil.  Cover, and bake until most of the liquid has evaporated, about 25 minutes.

Remove pan from oven.  Stir in another 1/2 to 3/4 cup water (the consistency of risotto should be creamy), the butter, cheese, and parsley.  Serve immediately.  YIELD:  4 servings

"NO-FUSS MEATBALLS"

Great when having a party

1 pkg. (14 oz.) frozen cooked meatballs, thawed
1 tablespoon soy sauce
1/2 cup chili sauce
1/2 cup grape jelly
1/4 cup Dijon mustard

In a skillet, drizzle meatballs with soy sauce and cook until heated through.  Combine the chili sauce, jelly and mustard; pour over the meatballs.  Cook and stir until jelly is melted and mixture comes to a boil.  Reduce heat; cover and simmer for 1-2 minutes.  YIELD:  2 dozen

**I usually double this recipe (at least).  I also cut the meatballs in half after they've thawed just to make them easier to eat.  Depending on how many meatballs you buy, you can double the sauce mixture and also add a little heat to it with crushed red pepper flakes or a spicy Asain chili sauce.

"LEMON SPAGHETTI"

From Everyday Italian by Giada de Laurentiis

2/3 cup olive oil
2/3 cup freshly grated parmesan cheese
1/2 cup fresh lemon juice (from about 2 lemons)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound dried spaghetti
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)

In a large bowl, whisk the olive oil, parmesan cheese, lemon juice, 3/4 teaspoon salt and 1/2 teaspoon pepper to blend.  Set the lemon sauce aside.  (The sauce can me made up to 8 hours ahead.  Cover and refrigerate.  Bring to room temperature before using.)

Meanwhile, cook spaghetti, stirring occasionally until tender but still firm to the bite.  Drain, reserving 1 cup of the cooking liquid.  Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.  Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.  Season pasta with more salt and pepper to taste.  YIELD:  4 main-course servings, 6 side-dish servings

**Great with "Mary's Grilled Chicken"

"CHICKEN NOODLE SOUP"

From Barefoot Contessa Family Style by Ina Garten

2 split chicken breasts, bone in, skin on (use 3 to 4 if you like more chicken)
olive oil
kosher salt
freshly ground black pepper
2 quarts really good chicken stock (Trader Joe's is my favorite)
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles (or however much you like)
1/4 cup chopped fresh parsley

Preheat oven to 350 degrees.

Place the chicken breasts on a sheet pan and rub the skin with olive oil.  Sprinkle generously with salt and pepper.  Roast for 35 to 40 minutes, until cooked through.  When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.

Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles.  Simmer uncovered for about 10 minutes, until the noodles are cooked.  Add the cooked chicken meat and parsley and heat through.  Season to taste and serve.  YIELD:  6 servings

**Very easy, very good, very comforting