Happy Holidays!

Whew! It's been been a little busy around here!

If you haven't already, make sure you're a fan of Country Catering & Cakes on Facebook!

I just wanted to share a recipe that we tried over the weekend for Christmas and it is sooo good! Hot appetizers just make you more cozy... and make you feel like you've actually eaten something! These were in addition to all the crudite and dips and crackers and cheese....

28	slices (1/4 inch thick) baguette French bread (from 12-oz loaf, 2 to 2 1/2 inches in diameter)
	Olive oil cooking spray
1/2	lb bulk hot Italian sausage : we used mild sausage and it was perfect, the hot might get too hot.
2/3	cup Alfredo pasta sauce
1	teaspoon Italian seasoning
1	large tomato, seeded, chopped (1 cup) : or 1 small can of diced Italian style tomatoes; ie: no prep!
1	can (2 1/4 oz) sliced ripe olives, drained
1 1/2	cups shredded mozzarella cheese (6 oz)
	Chopped fresh parsley, if desired

	Print these coupons...
	About Concordance™

1. Heat oven to 400°F. Line large cookie sheet with foil. On cookie sheet, arrange bread slices with sides touching. Spray tops of bread slices lightly with cooking spray. Bake 6 to 8 minutes or until light golden brown.
2. Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally and breaking into small pieces, until no longer pink; drain. Stir in Alfredo sauce and Italian seasoning.
3. Spoon sausage mixture evenly over bread slices. Sprinkle evenly with tomato, olives and cheese. Bake about 6 minutes or until cheese is melted. Sprinkle with parsley. Serve hot.

Recipe of the Week! Waffles!

Don't you love my waffle iron??? It's one of those old ones with the fabric wrapped power cord that is either ON or OFF and looks like it's seen better days... they just don't make them like that any more!

Ohhhhhhh how I LOVE me some waffles! I think it's the crispy exterior.... or maybe it's the soft interior... or maybe it's the little indents that hold all the butter and syrup on top!

Regardless, what a great, easy way to make the kiddos happy and make your house smell great... {I put a little bit of cinnamon and cardamom in mine and it's heavenly!}

There was a time when I though that you could only make pancakes or waffles out of a boxed mix. That was until I got my hands on a recipe for pancakes that is amazing and soooooo easy. I then went in search of a waffle recipe with the same ease. I don't interchange my recipes because... well... I just don't. So feel free to experiment if you must, but I have a recipe for EACH, pancakes and waffles and I'm stickin' too them!

I generally make a double batch of either one because I'd rather make the mess all at one time then do it more often... and I freeze the extras in pairs so you can just grab it out, microwave it to soften it... and THEN toast it to get it crispy. {I found that if I just toast them frozen, they don't get hot in the middle and I don't like mine hard as a rock, so I leave it in the toaster until it's JUST crispy, which is fine, because it's already hot!} Definitely a great breakfast for those kids before school!

Here's the recipe...

• 2 large eggs ~ beat until a little fluffy
• 2 cups all purpose flour
• 1 3/4 cups milk
• 1/2 cup vegetable oil or 1/2 cup melted butter can be substituted
• 1 Tbsp granulated or packed brown sugar
• 4 tsp baking powder
• 1/4 tsp salt

1. Heat up your waffle iron.
2. Beat the eggs.
3. Add the rest of the ingredients.
4. Mix well.
5. Follow manufacturer recommendations for filling your iron... or just eye ball it, about a good 1/2 cup-ish!
6. Bake until the waffle stops steaming.

{a little side note: I underbake mine a smidgen so that I can reHEAT without them getting hard as a brick}

Recipe of the Week! Meatballs!

This is undoubtedly one of the best ways to prepare ground beef. Not only does it take WAY less time than meatloaf {which, by the way, I use the same recipe for} but it's just something different when you aren't in the mood for a burger. I love the way meatloaf is tender and flavorful and juicy, unlike a hamburger where you have a nice crispy crust.

Meatballs are also very versatile. Make a double batch and put leftovers in the freezer for another meal option. Not just for your spaghetti, they can be used in soups, sandwiches and served with a variety of toppings.

For now, here's your basic meatball recipe. I like to use oatmeal instead of bread crumbs, but that's just because I HAVE oatmeal and don't have breadcrumbs! Same difference. Experiment a little. They're a pretty forgiving little morsel.

1	lb lean (at least 80%) ground beef
1/2	cup Progresso® Italian-style bread crumbs
1/4	cup milk
1/2	teaspoon salt
1/2	teaspoon Worcestershire sauce
1/4	teaspoon pepper
1	small onion, finely chopped (1/4 cup)
1	egg

Mix ingredients together. Spray a 9x13" glass pan and bake about 20-ish minutes @400 degrees F.

When you take them out, let them rest about 10 minutes so the juices in the pan reabsorb for JUICY, tender meatballs.

Recipe of the Week! Garden Gazpacho

What better way to put a bumper crop of tomatoes to use than a refreshing gazpacho? This one includes a generous amount of cucumber, bell pepper and onion for more garden flavor. A different take on the traditional home made salsa.

GAZPACHO
2 slices crusty Italian bread (1/2 inch thick), torn into pieces (1 cup)
4 cups coarsely chopped seeded tomato
2 cups coarsely chopped peeled seedless cucumber*
1 1/2 cups coarsely chopped red bell pepper
1 cup coarsely chopped red onion
2 garlic cloves, crushed
1 1/2 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt

GARNISH
1/4 cup finely diced seedless cucumber*
1/4 cup finely diced red bell pepper
1/4 cup finely diced red onion

1. Place bread in small bowl; add enough cold water to cover. Let stand 10 to 15 minutes or until softened.

2. Combine all remaining gazpacho ingredients in large bowl. Squeeze excess moisture from bread; add to vegetable mixture.

3. Process vegetable mixture in food processor or blender, in batches if necessary, until smooth. Place in large bowl. Cover and refrigerate 1 hour or up to 1 day to allow flavors to blend.

4. Combine all garnish ingredients in small bowl. Serve gazpacho sprinkled with garnish.

TIP *Seedless cucumbers, also called hothouse or English cucumbers, are thinner and longer than regular cucumbers. They’re sold wrapped in plastic.

4 (1 1/2-cup) servings

Weekend Festivities!

Country Catering is getting very excited about our gathering scheduled for tomorrow evening! We're hosting a 'Wine & Dine Pampered Chef Party' at the catering kitchen!

Not just your typical Pampered Chef party, but really a great way for us to say THANK YOU to our clients, family and friends who support all our endeavors!

The evening promises great food ideas, great wine to drink and of course a chance to browse through the latest and greatest gadgets and must haves for your kitchen!

Recipe of the Week! Grilled Sirloin Salad {perham, mn catering}

Ohhhhh when it's hot out... a heavy meal is the last thing on your mind. But you're still starving! Give this recipe a whirl and you've got a filling meal that is sure to satisfy those hunger pangs. Not to mention that it's pretty healthy too. Make a great piece of meat go farther by slicing it thinly and serving it atop a huge plate of fresh greens. This salad can really be adapted to whatever your favorites are, whether it be a Mesclun Mix, Spinach, Iceberg, Romaine or whatever is growing in your garden or your grocer has on hand. This and other great summer recipes can be found on CookingLight.com

Ingredients

• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 pound lean boneless sirloin steak, trimmed
• 8 cups spring-blend salad greens
• 1 1/2 cups red bell pepper strips
• 1 cup vertically sliced red onion
• 1 tablespoon chopped fresh parsley
• 1 tablespoon red wine vinegar
• 1 teaspoon olive oil
• 1 teaspoon fresh lemon juice
• 1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed

Preparation

Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.

While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.

Recipe of the Week! Raspberry Cheesecake! {perham, mn catering}

Patiently waiting for the smooth, decadent, rich and wonderful treat, some may say that cheesecake is a labor of love... they might be right, but it's well worth the effort! This magical concoction screams yummy summer goodness with the addition of plump and juicy raspberries in a wonderful glaze dripping over the edges. I can taste it now....

Ingredients

For the crust:

nocoupons

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 1 tablespoon sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

nocoupons

• 2 1/2 pounds cream cheese, at room temperature
• 1 1/2 cups sugar
• 5 whole extra-large eggs, at room temperature
• 2 extra-large egg yolks, at room temperature
• 1/4 cup sour cream
• 1 tablespoon grated lemon zest (2 lemons)
• 1 1/2 teaspoons pure vanilla extract

For the topping:

nocoupons

• 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
• 3 half-pints fresh raspberries

Directions

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

Behind the Scenes...

Everything you need to make a Spinach Salad with Raspberries... Also some melons, grapes and strawberries too....

Recipe of the Week! Pineapple Sorbet

Oh Summer.... Where for art thou? It's been raining and drippy here for a few weeks, but I'm sure the sun will come out eventually!? Right?!?! Hopefully... Time for those evening bonfires... s'mores... brats... and all those great picnic favorites! When you need a little something sweet, but don't want to undo your healthy eating, or even if you just want something light... Try a sorbet! Now don't get me wrong! I love me some ice cream and all the worlds baked goods... but this is really a treat. Cool. EASY to make and refreshing.

Ingredients

• 1 small pineapple, peeled and cored
• 2 tablespoons fresh lemon juice
• 1 cup plus 2 tablespoons sugar
• Mint sprigs (optional)

Preparation

Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.

Recipe for the Weekend! Grilled Salmon Steaks

Start yer grills! I am a huge fan of salmon, however... the rest of the people inhabiting my home don't. Or at least they think they don't! It's such a great fish and especially for summer because it's best on the grill. Not many fish {especially for those of us in LAKES COUNTRY who don't buy fish} can stand up to the grill and just end up getting fried. Which is certainly not a bad thing!! It's just refreshing to have something a little different once in a while. There are a variety of ways you buy salmon.... Whole : Carve at will. Fillets : as most of us are accustomed to seeing fish. Steaks : cut across the fish as in the photo above. You choose your favorite method. Steaks are great because they are more uniform in thickness and for the most part the whole piece cooks at the same pace.

Serve this wonderful springy, light meal with a salad and some of your favorite white wine and you have a great brunch or a filling supper, too. Get out of the house and let your grill do the work! This recipe is courtesy of Martha Stewart.

Ingredients

Serves 4

• 1 tablespoon olive oil, plus more for grates
• 1/2 cup Dijon mustard
• 1/4 cup sugar
• 2 teaspoons white-wine vinegar
• 3 pounds medium-thick asparagus, trimmed
• Coarse salt and ground pepper
• 4 salmon steaks (6 to 8 ounces each)
• 4 slices grilled bread (optional)

Directions

1. Heat grill to high; lightly oil grates. Make mustard sauce: In a small bowl, whisk together mustard, sugar, and vinegar. Divide sauce between two bowls (about 1/2 cup each); use one for basting and the other for drizzling. Set aside.
2. In a large bowl, toss asparagus with oil; season with salt and pepper. Working in batches, if necessary, grill asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on thickness of spears. Set aside.
3. Arrange salmon steaks on a baking sheet; season with salt and pepper. With a brush, baste each side lightly with some of the mustard sauce. Grill salmon steaks, basting with sauce again, until glazed and cooked through, 3 to 5 minutes per side. Transfer salmon to plates; drizzle with mustard sauce. Serve with half the asparagus and, if desired, grilled bread.

Recipe of the Week! Strawberry Shortcakes

NOTHING says Spring like the smell of strawberries. Juicy, sweet, sun kissed, warm out of the field deliciousness... They are my favorite fruit. Try this amazing recipe for a simple dessert perfect for entertaining!

Ingredients

• 3 1/2 cups halved strawberries, divided
• 1/3 cup sugar
• 1/3 cup orange juice
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons chilled stick margarine or butter, cut into small pieces
• 1/2 cup low-fat buttermilk
• Cooking spray
• 6 tablespoons frozen reduced-calorie whipped topping, thawed
• Whole strawberries (optional)

Preparation

Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.

Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries.

Recipe of the Week! Cavatappi with Prosciutto and Parmesan

This simple pasta toss relies on a few well-chosen, high-quality ingredients. Ensure success with Italian imports like: Extra Virgin olive oil; buttery prosciutto; and nutty Parmigiano-Reggiano. While the name might have you feeling like it's a little 'too fussy', it's really an outstanding, simple dish that would go great with a Caesar salad and a glass of wine. Serve this simple meal at a shower or other special occasion for a touch of class. {These ingredients are readily found at your supermarket, too!}

Ingredients

• 1/2 pound uncooked cavatappi
• Cooking spray
• 1 garlic clove, minced
• 1 tablespoon finely chopped fresh parsley
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 ounce very thin slices prosciutto, cut into thin strips
• 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Preparation

Cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid.

Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and sauté 1 minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.

Spring is in the air!

Don't forget to call Paulette for all your Spring Gathering needs.... There are many occasions that are coming up like your Easter Gatherings, Graduation, First Communions, Baptisms... and of course all those fun Birthdays and Anniversaries!

Here are some yummy Spring Cupcakes sure to be a hit at your house!

Recipe of the Week! Classic Meat Loaf

Meatloaf is one of those things that can be as different as the individual making it. There might be some 'suggestions,' but not really rules about cooking it. Although the same methods apply to meatloaf as any other meats you are cooking. Great ingredients make a difference so give this mix a try! Letting the loaf rest for a few minutes after removing from the oven also insures that all those drippings are redistributed throughout the loaf instead of oozing all over your plate. Also, that you aren't eating something that is crumbly and dry which, I believe, is what gives meatloaf a bad rap.

Ingredients

• 1 (1 1/2 ounce) slice white bread
• 2 tablespoons fat-free milk
• 1/2 cup ketchup, divided
• 2/3 pound ground beef, extra lean (raw)
• 1/2 pound lean ground veal
• 6 ounces lean ground pork
• 1/2 cup chopped onion
• 1/3 cup chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large egg whites
• Cooking spray

Preparation

Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups.

Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand for 10 minutes. Cut the loaf into 12 slices.

Recipe of the Week! Beef-Barley Soup

It's still a little chilly outside... and after a day of playing in the snow banks, skiing, or even just shoveling, it's nice to come in and enjoy a bowl of goodness that will warm you from head to toe! This is one of those meals that can be made in a large batch and frozen in individual containers for later {I do that with ALL my soup recipes} therefore guaranteeing that there's always something for supper! In all reality, soups are one of those recipes that lend itself to whatever your likes are or whatever you have on hand... and you really can't go wrong with the gorgeous smells that fill your house while the soup simmers away. Pair this with a crusty bread and a light salad and you have a great meal sure to please!

Ingredients

• Cooking spray
• 3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
• 1 1/2 cups thinly sliced carrot
• 1 1/2 cups thinly sliced celery
• 2/3 cup chopped onion
• 1 (8-ounce) package presliced mushrooms
• 4 cups fat-free, less-sodium beef broth
• 1 bay leaf
• 2/3 cup uncooked pearl barley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

1. Heat a Dutch Oven** over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.

**A standard stock pot may be substituted for a Dutch Oven.

Recipe of the Week! Slow Cooker Pulled Jerk Pork Sandwiches

For a great meal when you come home from work... put your crock to use! Try this great version of BBQ Pork and you'll be dreaming of summer in no time!

1	boneless pork shoulder (2 1/2 lb)
1	tablespoon Jamaican jerk seasoning (dry)
1/4	teaspoon dried thyme leaves
1	medium onion, chopped (1/2 cup)
1	cup cola
2	cups barbecue sauce
8	sandwich buns or flour tortillas (8 to 10 inch)

1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Remove fat from pork. Rub jerk seasoning over pork; sprinkle with thyme. Place pork in slow cooker. Sprinkle with onion. Pour cola over pork.

2. Cover; cook on Low heat setting 8 to 10 hours.

3. Remove pork from slow cooker; reserve 1/2 cup juices. Use 2 forks to pull pork into shreds. Place pork in slow cooker. Stir in barbecue sauce and reserved juices. Increase heat setting to High. Cover; cook 30 to 45 minutes or until thoroughly heated. Spoon filling onto buns.

Recipe of the Week! Pan Seared Scallops on Linguine

Our Recipe of the Week is a Recipe for TWO being the big Valentine's Day is coming! There's no need to go out to a fancy restaurant... in the cold... only to come home and resume all normal activities... I'm being prejudiced towards the scant few people left in my life who are SINGLE or don't have any kids yet! :) Not much going to the bar or staying out all night left in this girl!

My suggestion is the find a sitter for the kids AWAY from home and surprise your sweetie with a great meal you don't have to wait for. Followed of course, but some cuddling on the couch and well... other things depending on how long the kids are away! LOL! {Yes, I really just said that, but HEY!}

Anyway, here is a start for your romantic evening... If any of the men who might happen upon this website are like my husband... the first course, salad, can pretty much be eliminated. So we'll skip to the main course. Maybe I'll talk about dessert in another post, but just having a nice meal between 2 people with no other distractions can be nice all by itself!

**Now... If you're new to cooking scallops... I suggest going to your local grocer {since most of us don't have a local Fish Monger!} and asking specifically for the scallops. If they're fresh, even better, but if you must buy them frozen, either defrost them in the fridge which is the preferred method, or put them in a bag and run them under COLD water. Warm water will certainly thaw them faster, but also cook them and make them rubbery. Ick. Please take consideration of all the proper methods of defrosting, because when you're paying a little more for these tasty morsels... well... you want to make sure they're still tasty!
Pan Seared Scallops on Linguine... with a tomato cream sauce...

Ingredients

• 1 cup dry white wine
• 1/4 cup minced shallots
• 2 tablespoons fresh lime juice
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons whipping cream
• 1 tablespoon butter, cut into small pieces
• 2/3 cup chopped seeded plum tomato
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 cups hot cooked linguine
• Cooking spray
• 3/4 pound large sea scallops
• 1/8 teaspoon salt
• Chopped cilantro

Preparation

Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired

Recipe of the Week! Bacon Mac & Cheese

The ultimate comfort food! Now, I really don't know anyone who doesn't like Mac 'N' Cheese, but if you are out there.... Sorry! Kick up your standby recipe a notch, or break out of the Kraft rut {nothing against Kraft, I use it myself...) but here's something that you can serve with a refreshing salad and call it a meal. And who wouldn't like that little bit of broiled goodness on top!?

Recipe courtesy of CookingLight.com

Ingredients

• 3 1/4 teaspoons salt, divided
• 12 ounces strozzapreti or penne pasta
• 4 teaspoons all-purpose flour
• 1 1/2 cups skim milk, divided
• 2 cups finely shredded sharp cheddar cheese, divided
• 1/4 cup sliced green onions
• 1 teaspoon hot sauce
• 1/4 teaspoon pepper
• 2 slices center-cut bacon, cooked and crumbled
• Cooking spray

Preparation

1. Preheat broiler.

2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.

3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.

MINI Heart Shaped Valentine Cakes

CHECK OUT this idea for your Valentine!!! From Martha herself, no heart shaped pans required.... These little sweets will put a smile on anyone's face! I believe the recipe makes 6 of these mini cakes, so you'll be able to spread the love for sure!

If you don't have time in your schedule to make these little treasures, call Paulette! Many other Valentine ideas available too... Chocolate, cookies, candies... the whole dinner?!?! What a sweet surprise!

Ingredients

Makes six 4-inch heart-shaped cakes

• 1/4 cup cocoa powder
• 2 tablespoons red food coloring
• 6 tablespoons unsalted butter, room temperature
• 1 tablespoon plus 1 1/2 teaspoons vegetable shortening, at room temperature
• 1 2/3 cups sugar
• 3 large eggs
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• 2 1/2 cups cake flour (not self-rising)
• 1 teaspoon salt
• 1 tablespoon cider vinegar
• 1 teaspoon baking soda
• 1/4 cup melted dark chocolate, for decorating
• Speckled Cinnamon Frosting

Directions

1. Preheat oven to 325 degrees with rack in the center of the oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside.
2. In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
4. Stir buttermilk and vanilla into cocoa mixture. Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
5. In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.
6. Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
7. Cook cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
8. Place 4 strips of parchment paper around perimeter of a serving plate or lazy susan. Place 1 layer on the cake plate. Spread a thin layer of frosting on the cake; top with another heart, bottom side up. Cover entire cake with a thin layer of frosting and transfer to refrigerator for 10 minutes. Repeat process with remaining ingredients.
9. Remove cakes from the refrigerator and cover each cake with a generous layer of frosting, smoothing as you go around to create a flat surface.
10. Place chocolate in a pastry bag fitted with a small plain round tip; decorate as desired.

Recipe of the Week! Steak and Cheese Sandwich

Ah yes.... Why go out to the steakhouse, when you can serve this quick meal at home? The key to the quickness is the fact you're not cooking a solid piece of steak. It's cut into strips. Remember how to make a stir fry? Pretty close to the same idea. Serve with some Baked! Potato Chips and some yummy coleslaw and you have a fast meal that will impress anyone.

Here's the Cooking Light take on a Steak and Cheese Sandwich...

Ingredients

• 1 teaspoon olive oil
• 2 cups presliced onion
• 2 cups green bell pepper strips
• 2 teaspoons bottled minced garlic
• 1 cup presliced mushrooms
• 3/4 pound top round steak, trimmed and cut into thin strips
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 teaspoons Worcestershire sauce
• 4 (0.6-ounce) slices reduced-fat provolone cheese, cut in half
• 4 (2 1/2-ounce) hoagie rolls with sesame seeds

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Add mushrooms to pan; sauté 4 minutes. Sprinkle beef with salt and black pepper. Add beef to pan; sauté 3 minutes or until browned, stirring occasionally. Stir in Worcestershire sauce; cook 1 minute.

2. Place 1 cheese slice half on bottom half of each roll, and top each serving with one-fourth of beef mixture. Top with remaining cheese slice halves and tops of rolls.