Zinfandel Cupcakes!

This is not my recipe, but I saw it online and wanted to share it.  Looks delish!  More great seasonal recipes can be found here:

http://www.bettycrocker.com/menus-holidays-parties/seasonal-ideas/fall-gatherings/fanfare

 

 

Zinfandel Cupcakes

Batter
1 box Betty Crocker SuperMoist devil’s food cake mix
¾ cup water
½ cup Zinfandel wine
½ cup vegetable oil
3 eggs
1 cup miniature semisweet chocolate chips

Frosting
6 cups powdered sugar
½ cup butter, softened
½ cup unsweetened baking cocoa
½ tsp salt
½ cup Zinfandel wine

Garnish
Chocolate curls

1. Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, ½ cup wine, oil and eggs. Stir in chocolate chips. Divide batter evenly among muffin cups (about ½ full).

2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

3. In large bowl, beat powdered sugar, butter, cocoa and salt with electric mixer on low speed until blended. Beat in ½ cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with chocolate curls.

 

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Homemade Tomato Soup (and Grilled Cheese!)

John and I had dinner at a friends house a couple weeks ago and they served us a delicious meal with homemade tomato soup.  I was inspired to find a recipe and try it out myself.  Here’s what I came up with!  Add your own variety of grilled cheese sandwiches to make this meal complete!

Ingredients

• spray olive oil
• 1/2 onion, chopped
• 1-2 cloves garlic, chopped
• 1 tablespoons all-purpose flour
• 14-oz. crushed tomatoes, with juice (I like the one that has basil in it!)
• 3/4 cups low-sodium chicken broth
• 1/4 cup fat-free half and half, warmed
• Salt and pepper

Spray bottom of large saucepan with olive oil and heat over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.

Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.

Working in batches, carefully transfer soup to a blender and puree until smooth. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper.  Serve hot in warmed cups.

 

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Spicy Italian Linguini

I don’t think I could ever get enough pasta!  I combined a couple recipes I found last fall and have created a new favorite.

• Linguini pasta (enough for 4-6 servings)
• Olive Oil Spray
• 1 lbs Italian Seasoned Ground Turkey (you could also use Italian Turkey Sausages)
• 3 large garlic cloves chopped (I prefer to press mine)
• 1/2 pint cherry or grape tomatoes cut in half
• 3-4 cups fresh arugula
• 1 Tbls Red chili pepper flakes (more for spicier, less for a milder taste)
• 1/4 cup Fat-Free Half and half
• 1/8 Cup Parmesan Cheese

Prepare pasta according to directions on box.  Spray large skillet with olive oil. Add turkey and saute until cooked through, about 5-10 minutes. Add red pepper flakes (to taste and spice preference), tomatoes, arugula and salt and pepper; cook another 3-4 minutes until arugula is cooked down. Add half and half and cook for 2 more minutes.  Toss with hot pasta in serving bowl. Serve with Parmesan on top.

 

 

 

 

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