Bow Broccoli

Submitted by Stacey Hutchings

This recipe makes the rotation at our house on a regular basis. I saw it on the Food Network show Everyday Italian with Giada De Laurentiis. I'm not sure, but it may be from this book. Don't let the anchovies scare you away! While I wouldn't put them on my pizza, they add a wonderful flavor to this dish! Kathryn gave it the name "Bow Broccoli". I usually add left-over chicken and consider dinner done.


Farfalle with Broccoli
Giada De Laurentiis

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups) (I usually use frozen because it's on hand)
1/4 cups extra-virgin olive oil (I use extra light olive oil)
4 Tablespoons butter
3 garlic cloves, chopped (I used the bottled minced stuff I keep in the fridge)
5 anchovy fillets, diced (no need to dice them, they melt away to nothing--5 fillets is about half a tin)
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
about 3 chicken breasts, cubed
1/2 cup grated Parmesan (plus more to top each serving--be generous!)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes (reduce the heat, you don't want the garlic to burn--and this is when I add the chicken). Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan (I just stir in the 1/2 cup Parmesan, then add more for each serving).

Mixed Berry Fruit Compote

Submitted by Stacey Hutchings

It is my humble opinion that the only thing better than chocolate is warm fruit. It's soooooo good. I made this fruit compote for our Relieved Society Breakfast to go with Mat's wonderful crepes. It would be fabulous over pound cake, ice cream, brownies, a flour-less chocolate cake, flapjacks ... I think I could go on forever. Try it soon and have a little bit of absolute heaven!

16 oz bag of frozen berries (I used raspberries, blueberries, and blackberries)
1/4 cup sugar
pinch of salt (I like kosher salt)
juice of half a lemon
2 teaspoons cornstarch

Pour berries, sugar, salt and lemon juice into a medium saucepan. Over medium heat, bring to a boil. Simmer for a few minutes. This will release lots of juices. Take a few tablespoons of that juice and put it in a small bowl. Mix in the cornstarch until it is completely dissolved. Pour mixture back into the pan and cook a few more minutes, until it has thickened slightly.

Zucchini Cake

Submitted by Teresa Frisby

This was also at Super Saturday.

1/2 Cup margarine
1/2 Cup oil
1 3/4 Cup sugar
2 eggs
1 tsp. vanilla
1/2 Cup sour cream
2 1/2 Cup flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
4 TB cocoa
1 Cup chocolate chips
2 Cups shredded zucchini

Blend together margarine, oil and sugar. Add eggs and vanilla. Blend in sour cream. Stir in dry ingredients and zucchini. Pour into a well greased and floured 9 x 13 pan. Bake at 325 for 40-45 minutes.

Ranch Cheeseball

This is a horrible picture. Next time I make it, I will take a picture before anyone starts to eat it:)

Submitted by Julie Twitchell

This recipe is so easy--only 3 ingredients. I made this for the visiting teaching interviews last weekend. It was the first time I made it and I was really pleased with how it turned out.

1 1/2 pkg. cream cheese(total of 12 ounces)
1/2 pkg. ranch dressing dry mix
1 Cup extra sharp cheddar cheese, shredded (plus more for rolling ball)

Make sure cream cheese is at room temperature. Stir everything together until well combined. Using a rubber spatula, scrape the cheese mixture into a rough ball (it's too sticky to make pretty yet). Grate more sharp cheddar cheese and arrange a layer on some plastic wrap. Dump cheese ball onto shredded cheese and roll around until well coated. At this point you can form it into a nice, round ball. Wrap in the plastic wrap and place in refrigerator until ready to eat. Serve with crackers.

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